Tiramisu Cupcake

Hey everyone, this week I decided to make my dad happy and give him a belated birthday present. Since his favorite dessert is tiramisu, I took the classic italian recipe and gave it a twist =] Still the same great flavors, this cupcake wont disappoint! Enjoy =]

Cupcake-

Ingredients

• 1 1/4 cup cake flour sifted
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk
• 2-3 tsp vanilla extract
• half a stick unsalted butter
• 3 large eggs
• 3 egg yolks
• 1 cup sugar

Directions

Pre-heat oven to 325 degrees Fahrenheit. Line 2 cupcake tins with liners and set aside. Heat the milk, vanilla extract, and butter until combined. Cool on the side for about 15 minutes. While the milk is cooling, whisk together the whole eggs, yolks, and sugar. Put the bowl over a boiling pot of water, and whisk by hand until the sugar has dissolved and the mixture is warm. With and electric mixer on high speed, whisk the egg mixture until it is fluffy, and pale yellow. The consistency should be similar to whipped cream. In another bowl, sift together the cake flour, baking soda and powder, and salt. Fold the flour mixture into the egg in three parts. Then take some of the batter and mix it into the milk to thicken the mixture. Slowly fold the milk mixture into the batter until combined. Pour into liners about 3/4 of the way. Bake for about 15-18 minutes or until a light gold, turning the tins half way through. 

Coffee-Marsala Glaze

Ingredients

• 1/3 cup very strong coffee
• 1 oz. marsala
• 1/3 cup sugar

Directions

Stir together coffee, marsala, and sugar until combined. Cool

Mascarpone Frosting-

Ingredients

• 1 cup heavy whipping cream
• 8 oz. mascarpone cheese room temp
• 1/2 powdered sugar

Directions

Put a bowl and whisk into the freezer 10 prior. With an electric mixer, whisk together mascarpone cheese and sugar until smooth. In chilled bowl, use the chilled whisk to the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone, and whisk together until light and fluffy. 

Assembly-

When the cupcakes have cooled, take a toothpick or fork to poke holes in each one. With a brush, brush on the glaze on all the cupcakes, until all of it has been used. Let the cupcakes sit for about 15 minutes to soak up the glaze. While the cupcake are soaking, it is best to make the frosting now. Take a spoon and dollop a heaping of frosting onto each cupcake. Dust each one with a mixture of espresso powder and cinnamon. 

Chocolate Raspberry Decadence

Greeting from the Birthday Girl! So for my birthday of course I used my favorite combo, chocolate and raspberries =]. This sinfull cupcake is not lacking in richness or decadence. A chocolate cupcake with fresh raspberries mixed in the batter, raspberry whipped cream filling, and a thick chocolate ganache topping, this will be a favorite of anybodies. Enjoy =]

Chocolate Raspberry Cupcake-

Ingredients

1 ½ cups packed brown sugar

3/8 cup canola oil plus 1 tbs

2 eggs

1 1/3 cups flour

1 1/8 teaspoons baking powder

1 1/8 teaspoons baking soda

¾ teaspoons salt

½ tablespoon vanilla extracts

1/2 cup milk

1/2 cup water

¾ cups cocoa powder

1/2 cup chopped raspberries

4 oz. semi sweet chocolate

Directions

Preheat the oven to 350 degrees F. Line 2 cupcake tins

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. Also, melt the chocolate in a double broiler until fully melted. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa and melted chocolate. With the mixer off, fold in the chopped raspberries. Scrape down the sides of the bowl and pour this mixture into the tins. Bake the cupcakes for approximately 15 minutes or until tester comes out clean.

Raspberry Whipped Cream Filling-

Ingredients

1/2 cup heavy whipping cream

1 tbs granulated sugar

1/2 tsp vanilla extract

1/4 cup seedless raspberry jam

Directions-

In a bowl, stir together whipping cream, sugar, and vanilla. Refrigerate with whisk for at least 15 minutes. Take mixture and whisk until stiff peaks are almost formed. Gradually add 1 tbs of jam at a time and whisk until stiff peaks are formed. Do not over mix. You can put the whipped cream in the fridge until needed.

Chocolate Ganache topping-

Ingredients

10 oz. semi sweet chocolate, chopped

1/2 heavy whipping cream

3 tbs butter

Directions

In a pot, bring whipping cream to a boil. Slowly pour over chopped chocolate and butter. Stirring from the middle, melt ingredient together until incorporated. Do not over stir or the mixture will lose shine.

Assembly-

Once the cupcakes have cooled, cut out the centers about the size of a quarter. Spoon about 1 tbs of the whipped cream into each cupcake, and top. With the filled cupcakes, dip each into the ganache and let cool. If you want, you can dip each cupcake twice into the ganache. When almost firm, top each cupcake with a raspberry. Refrigerate until the ganache as firmed.

Caramel Macchiato Cupcake

Hey everyone so sorry this is so late, remi and I have just been really busy planning for Miami (which was EPIC) but now that things have settled down I wanted to post our recipes from the March Baking Battle. Although this wasnt the winner, I can honestly say it was an extremely close tie. Taking my love of starbucks and incorporating it into my love of cupcakes, a moist and delicious cupcake was born. A coffee flavored cupcake, kalhua creme filling, and a caramel buttercream this cupcake will definitely get you out of bed. Enjoy =]


Coffee flavored cupcake-


Ingredients-
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda1/4 tsp salt
1 cup strongly brewed coffee, cooled to warm
1/4 (60ml) cup milk
3 tbsp Kahlua
12 tbsp (170g) unsalted butter, softened
1 cup (200g) sugar
3 eggs
1 1/2 rounded tsp instant espresso


Directions-
Place rack in the middle of the oven and preheat to 350 F/175 C. Place paper liners in muffin tin. Stir together flour, baking powder, baking soda and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside. Cream butter and sugar together in a stand mixer (with the paddle attachment) or large bowl with a hand mixer on medium speed, until light and fluffy, about 5 minutes. Beat eggs in one at a time. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Mix in the instant espresso. Fill cupcake liners until 3/4 full. Sprinkle on some cacao nibs if using. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.

Kahlua Creme Filling-


Ingredients-
1/2 cup heavy whipping cream
2 tbs granulated sugar
1/2 tsp vanilla extract
3 tbs Kahlua


Directions-
In a bowl, pour the cream, sugar and vanilla. Mix until combined. Cover and refrigerate the bowl and a whisk for 30 minutes. When chilled, beat the mixture with the whisk until stiff peaks are formed. Dont over mix, and keep refrigerated when not being used.


Caramel Sauce- 


Ingredients-
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract


Directions-
Mix the water and sugar in a large saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.


Caramel Buttercream-


Ingredients-

1 1/2 sticks unsalted butter, room temp
3 cups powdered sugar
pinch of salt
1 tsp pure vanilla extract
1 tsp ground nutmeg
1/4 cup milk
1/2-1 cup of caramel sauce


Directions-
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy in 3 parts, alternating with the milk. Add in the vanilla extract, nutmeg and salt until combined. Slowly mix in the caramel sauce. You can change the amount of caramel used to your taste.


Assembly-


When the cupcakes have fully cooled, cut out the centers about the size of a quarter. Spoon in the Kahlua creme filling, and top each cupcake. With a pipe, frost the cupcakes with the caramel buttercream in any design. For decoration, drizzle the remaining caramel sauce with a fork or spoon. With a finishing touch, sprinkle a little nutmeg on each cupcake and enjoy.

Chocolate Chip Cookie Dough Cupcake

As the next cupcake in my cookie series, I tried the classic chocolate chip cookie! Although not my favorite cookie, I would never say no to a warm gooey chocolate chip cookie. With a moist, vanilla cupcake and loads of chocolate chips and a chewy cookie dough center, it really did taste like it's inspiration. The frosting also came out great, and I crumbled soft cookies as a garnish. Remi really missed out on this amazing dessert. Hope you enjoy =]


Chocolate Chip Cupcake


Ingredients-

1 1/2 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup plus 2 tbsp milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Directions-

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Filling

Ingredients-

4 tbsp unsalted butter room temp

6 tbsp packed light brown sugar

1 cup all purpose flour

8 oz sweet condensed milk

1/2 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

2-3 tbsp milk

Directions-

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk , vanilla and milk until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit.

Frosting

Ingredients

1 1/2 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3 cups confectioners’ sugar
1 cup all-purpose flour
1/2 tsp. salt
3-4 tbsp milk
2½ tsp. vanilla extract

2 tbsp sweetened condensed milk

1 tbsp heavy whipping cream

Directions

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk, vanilla, and heavy cream until smooth and well blended.

Assembly-


After the cupcakes have cooled, cut out the centers and spoon in about 1 tsp into the center and put the tops back on. Pipe the frosting with any tip onto the cupcakes. With your favorite chocolate chip cookie, crumble and top the cupcakes.

Oreo Cupcakes

Hey everyone, for a while now I've been dying to try a cookie cupcake and decided the classic oreo would have to be my first! I have to say that these came out fantastic, with an oreo half on the bottom, chopped oreos in the vanilla batter, and oreo powder in the cream cheese frosting, cookie lovers can't say this cupcake is lacking. The cake was delicious, but my favorite part was the sweet with a hint of tang cream cheese frosting. Hope you enjoy =]




Vanilla Cupcake-


Ingredients:
24 Oreo halves, with cream filling attached
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda

1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 1/3 cup sugar
1 egg, and 2 egg whites room temp
2 tsp. vanilla extract
1 to 1 1/2 cup milk
20 Oreo cookies, coarsely chopped


Directions-
Preheat the oven to 350˚ F.  Line two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.  In the bowl of an electric mixer, cream the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites and egg one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.


Oreo Cream Cheese Frosting-


Ingredients-
1 package cream cheese (8 oz) room temp
6 tbsp unsalted butter room temp
2 1/2 cups powdered sugar
1-2 cups powdered oreo crumbs
3 tbsp heavy cream
1 tbsp vanilla extract


Directions-
Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar and oreo powder until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.


Assembly-


After the cupcakes have cooled down to room temp, use a piping bag with your preferred tip. Frost the cupcakes with room temp frosting, so it comes out smooth. Have with a glass of cold milk and enjoy!

Vanilla Pear Cupcake

This cupcake is a vanilla cupcake with a delicious pear filling and a vanilla buttercream. I promise it's amazing!! They are fall flavors but I think its deliciously appropriate for right now, where its between winter and spring. Enjoy!


Vanilla Cupcakes
Ingredients:


1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar 
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk


Instructions:

1. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy

2. Add the eggs, one at a time, beating well after each addition 

3. Beat in the vanilla extract and lemon zest.

4. In a separate bowl whisk together the flour, baking powder, and salt

5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed

6. Evenly fill the muffin cups with the batter and bake for about 17-20 minutes

Pear Filling

Ingredients:


1 pear, peeled pitted and chopped into small pieces
1/2 cup water
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract or paste


Instructions:
1. Add pear and water into a medium sized pan and cook for about 10 minutes over medium high heat
2. Stir together the sugar and cornstarch in a separate bowl then add to the pears and stir until it is dissolved
3. Add vanilla extract
4. Cook until think, about 5-10 minutes. The remove from heat and transfer to a bowl

Vanilla Buttercream:
Ingredients:


1 cup (2 sticks) butter
4 cups powdered sugar
1 tablespoon vanilla
2 tablespoons milk


Instructions:
1. Beat the butter until creamy
2. Add sugar 1/2 a cup at a time
3. Add vanilla
4. Add milk  (as needed- if you want it thinker you don't need to add it at all)