Cupcakes | 20something cupcakes

Archives For cupcakes

mini pineapple {coconut} upside-down cakes.

May 9, 2012 — 7 Comments

For a long time, I’ve been obsessing over the idea of a pineapple upside-down cake.

Mini Pineapple {Coconut} Upside-Down Cakes

The only problem was, pineapple upside-down cake conjured up images of canned pineapple and cake mix.

Yeah … clearly that was not where I wanted to take this cake.

I checked out a few recipes, but didn’t fall in love. I had to take matters into my own hands.

Around the same time, I was becoming equally obsessed with the idea of baking with coconut oil. Have you guys been seeing this stuff everywhere? It comes in a jar, and the texture of it is scoopable – almost like a jar of coconutty-white, soft butter. You want to make sure to get virgin coconut oil, because that means it wasn’t refined with chemicals and other not-so-fun stuff. And guess what? You can use it as a {healthier} substitute for butter in your baking!

Which is just what I did with this recipe. Instead of using three sticks of butter, I went with one plus a cup of coconut oil. Um, hello? … How major is that?!

In Sweets + Treats blackberries, coconut, coconut milk, coconut oil, cupcakes, pineapple, tropical

lemon meringue cupcakes.

March 15, 2012 — 11 Comments

Lemon meringue: It’s just one of those things. You’re either in, or you’re out.

You either like lemony-tart action happening in your desserts, or you don’t. Clearly, I’m into this sort of thing, as a lover of these lemon meringue tarts that I consider to be one of the greatest desserts ever created. But, as it turns out, there’s more to lemon meringue than just pies and tarts.

There’s lemon meringue in cupcake form! And it’s a total sock-rocker.

Spring just makes you want to run out and bake a lemon meringue cupcake or two, doesn’t it? As you can imagine, recipes for these types of cupcakes exist. Lots of them. There aren’t, however, any lemon meringue cupcake recipes that make sense – or should I say, there didn’t used to be … until now!

{Remember a couple of weeks ago when I got to talking about developing recipes that make sense? It’s kind of a new hobby of mine}

Here’s the thing: I’m not trying to have 6 egg yolks here and then 2 egg whites there and then 4 more egg yolks for this part of the recipes and then 4 egg whites over here – no, no, and no. This is not my idea of fun. If I’m making a recipe with three different components – lemon curd, cupcake batter, and meringue frosting – all of them involving eggs, I’d like them to add up to a whole number. And if.at.all.possible, I’d like to make jussssst enough curd and frosting to top the number of cupcakes I’m making.

Is that even possible? You wouldn’t think so, if you started to search this crazy world-wide-web we call the internet for a solution to this problem.

In Sweets + Treats cupcakes, lemon, lemon curd, meringue, spring recipes

{strawberries + champagne} cupcakes.

February 24, 2012 — 85 Comments

The ever-so-classic combination of strawberries and champagne – signed, sealed, and delivered – in cupcake form.

This calls for a celebration.

You bring over the bottle of champagne – make that ~~two~~ three, we’ll need one for baking and ~~one~~ two for drinking – and I’ll whip us up a batch of these bad boys.

The Academy Awards are on this Sunday – does that work for you? Perfect.

You guys know I live for the Academy Awards, right? (Okay, fine…so I don’t live for the actual awards show. I much prefer the red carpet. And what I mean by that is watching Fashion Police the next day. Is it just me, or is Joan Rivers getting lewder – read: funnier – as she, um, ages?)

Nevermind the fact that I normally haven’t seen 90% of the nominated films. This year, I’m really shutting it down – I haven’t seen even one of the movies up for best picture. Although – I do plan on changing that this weekend. Friday night, Daniel and I have a date with either The Artist at this funky little old-school theater, or The Help via On Demand. Which one will it be? Well, let’s see: One requires me to leave my house, which probably means I’d have to put on some sort of clothing that doesn’t resemble pajamas. And then I’d have to brush my hair…make-up? No way. Not happening. I’ll take my comfy couch, spa robe, and vino, please.

I guess that settles that.

In Sweets + Treats champagne, cupcakes, special occasions, strawberries, vanilla buttercream

chocolate {salted caramel} cupcakes.

November 9, 2011 — 55 Comments

Today, I thought you deserved something special.

And by special, I mean luscious salted caramel. Tucked inside perfectly moist chocolate cupcakes. Does that qualify?

No? Hmmm… How about if I throw in some salted caramel buttercream frosting? I thought so. I knew you’d be into this. What’s not to be into? These cupcakes are a little taste of heaven in every bite. Well, if you like chocolate and salted caramel…and the food-gasm that entails once you’ve achieved that perfect salty-sweet combination. That’s what salted caramel is all about, after all – and chocolate is an obvious match for it.

Caramel…shall we discuss? I have a feeling we’ve talked this one through before, but just in case you’re new here, let me tell you: It’s not that hard to make. Try it, if you never have, and you’ll likely surprise yourself. The trick I can let you in on – and it’s not exactly a secret – is that caramel turns quickly from velvety and smooth to a hardened, burnt mess. As long as you’re paying attention, you’ll be fine. This is not something you want to be doing while talking on the phone, while licking the cake batter bowl clean, while trying to braid your dog’s hair with your toes.

In Sweets + Treats caramel, chocolate, cupcakes, frosting, salty + sweet

halloween party recipes.

October 27, 2011 — 1 Comment

Last year, I hosted a pretty ridic Halloween party. Well, it was more like a pre-party, but I still had a lot of fun doing it. I made several of these recipes I posted from last year – the witches’ brew, the cupcakes, and the cheese ball. I also forced 7 of my closest girlfriends into dressing up as Trolls.

Yeah…so we won the costume contest. Duh. Ladies, if you’re aware of any contests where you can make beaucoup bucks, and you’re willing to rock one of these not-so-flattering bodysuits, I strongly encourage you to go for the Trolls. It’s a statistical fact that you’ll win.

I was a bit exhausted after organizing last year’s festivities, so this year there won’t be a Halloween party. Instead, we will do a light pre-game at a BFF’s, where we will have witches’ brew and maybe an app or two, before heading to our party at the W. But, in case you’re feeling like making something spooky this weekend, I thought I’d share some of the most amazing ideas I’ve seen around the web with you.

In Starters appetizers, candy corn, celebrate, cocktails, cupcakes, halloween

chocolate cream-filled {hostess} cupcakes.

July 7, 2011 — 3 Comments

How can you resist these cupcakes?

On top of being crazy-adorable, the cupcake itself is rich and deep in dark chocolate flavor – and so is the ganache frosting. These are truly an adult version of the Hostess cupcakes we all loved as kids.

They’re also filled with marshmallow cream. I’m telling you – impossible not to love.

I think it’s safe to say that this will be my new go-to recipe for chocolate cupcakes. With or without the cream filling, they are divine. They’re adapted from a Cook’s Illustrated recipe, so you know they have to be on point. The only change I made was that I used all-purpose flour instead of bread flour, which CI used in the recipe to make the cake sturdier so that it would hold up to their ganache filling. I figured that because a marshmallow filling should be softer than a ganache filling, I didn’t need to go the bread flour route, and I was correct. They came out perfectly – the chocolate flavor the coffee brings out is everything.

Chocolate Cream-Filled Cupcakes

Adapted from Cook’s Illustrated and Food & Wine

3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa powder
3/4 cup hot coffee
3/ 4 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Filling:

6 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoon plus 1 teaspoon heavy cream

Ganache Frosting:

1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened

{bake the cupcakes}

Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan with liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature, about 1 hour.

{make the filling}

In a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff, and 1 1/2 tablespoons of the heavy cream until fluffy. Reserve 1/2 cup of the mixture and transfer the rest to a pastry bag fitted with a small (1/4-inch or so) round tip. Beat the remaining 1 teaspoon of cream into the reserved 1/2 cup of filling, cover and reserve.

Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2-inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.

{make the ganache frosting}

Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting.

In Dinner Party Worthy, Sweets + Treats chocolate, cream-filled, cupcakes, ganache

carrot cupcakes + white chocolate-cream cheese frosting.

April 23, 2011 — 5 Comments

Carrot cake, I’ve learned, is a love-it-or-hate-it type of dessert.

Personally, I can’t understand what there is to hate about carrot cake. I suppose it has something to do with the idea of vegetables sneaking into one’s dessert.

I can think of someone who would never be appalled to find carrots in cake form: that’s right, the Easter bunny! Listen – I know I don’t have kids yet, but Easter is still one of my favorite holidays, and I absolutely love the idea of making a carrot cake for the Easter bunny. It’s like baking cookies for Santa. It’s fun. It’s festive. And kids or no kids, it’s sure to put you in the holiday spirit.

I don’t like any raisins or nuts or canned pineapple in my carrot cake – I prefer it to be pure and simple. I went with Deb’s recipe on Smitten Kitchen after going back and forth with Alton Brown’s recipe, as I was worried that Alton’s would come out too dense for cupcakes. I may try it in the future for a layer cake.

One of the common themes or suggestions I discovered while reading various recipes is that the more finer the grate you get on the carrots, the lighter the cake batter is going to be. Now, the easiest way to grate carrots is using the food processor, but it also produces a pretty thick grate. Using a box grater is better, and using a Microplane zester is ideal. I won’t lie to you – it’s also a big pain in the booty. Deb’s recipe calls for three cups, and I had one 16-ounce bag of carrots. By the time I peeled them, and grated them down to the heads and tossed those (careful because you don’t want to grate your fingers as I often do!), I had about three cups. Listen – the way I see it, just tighten that core, and get a mini-workout in as you grate. It’s a good arm workout. You may even break a sweat.

As for the frosting, cream cheese is the obvious choice for carrot cake or cupcakes. Here, we just kicked it up a notch by adding my latest favorite secret ingredient: white chocolate. It adds another level of richness and sweetness that you just can’t get from powdered sugar alone.

If you love carrot cake, you must try this recipe. And if you think you don’t like carrot cake, I triple-dog-dare you to try this recipe. These cupcakes are so moist, so perfect – you won’t even believe vegetables are capable of producing such lushness.

Carrot Cake Cupcakes

Adapted from Smitten Kitchen

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
1 pound carrots, peeled and finely grated using a Microplane (about 3 cups)

Preheat oven to 350°F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. Divide batter among cupcake molds, filling each about 3/4 full.

Bake cupcakes 18-20 minutes, rotating pans halfway through, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Makes 24 cupcakes.

White Chocolate Cream-Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 1/4 cups confectioners’ sugar, plus more if needed
3 1/2 ounces (1 bar) white chocolate, melted and cooled

Beat all ingredients in stand mixer on medium speed until combined and fluffy. Taste for sweetness, adding more sugar if necessary. Chill the frosting for about 10 – 20 minutes until it has set up enough to spread or pipe properly.

In Recipe Arsenal, Sweets + Treats carrots, cream cheese frosting, cupcakes, easter, i love holidays, smitten kitchen obsessed

billy’s vanilla, vanilla cupcakes.

March 16, 2011 — 6 Comments

Do you even remember the last time you saw a cupcake around here?

I don’t. And I don’t like it.

I made these cupcakes for our – now annual, I suppose – Oscar viewing party, because I wanted a simple, classic dessert with a little sparkle to go with the menu. The first thing that came to mind was cupcakes with silver or gold sparkly sprinkles.

My next thought was that I could use this opportunity to try a new vanilla cupcake recipe. I’ve used the Magnolia Bakery recipe in the past, and I liked it – but I wanted to try something new. These cupcakes from Billy’s Bakery in NYC are another cult favorite, so I figured I’d give them a shot. I read a lot of mixed reviews about them, so you know I had to make them and see for myself.

My verdict? They were good, but nothing outrageous. I felt similarly about the Magnolia version – though I do think I preferred Magnolia’s buttercream to this one, which was a bit too sugary sweet and didn’t lend itself well to piping. The crumb was delicate, but they weren’t as moist as I’d like. I don’t know what the deal is with homemade vanilla cupcakes, but I’ve never been blown away by them. And it’s not because vanilla is a boring flavor, because I’ve tasted some damned good versions from a bakery before.

I guess I will have to continue my hunt for the perfect vanilla cupcake recipe.

Do YOU have one you’d like to share? I’d love to know!

Billy’s Vanilla, Vanilla Cupcakes

From Billy’s Bakery in NYC, via Martha Stewart

1 3/4 cups cake flour

1 1/4 cups unbleached all-purpose flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

Billy’s Vanilla Buttercream, recipe below

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy’s Vanilla Buttercream

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

In Sweets + Treats cupcakes, vanilla

trick or treat.

October 28, 2010 — 7 Comments

I don’t know about you, but I am *super* excited about Halloween this year. Halloween is one of my absolute favorite holidays, and I will never understand the people who choose not to partake in the fun. All of that said, I was feeling that the past couple of years my costumes may have been a little too realistic, and not exactly whimsical or out-there enough (think Rachel Zoe – and yes, Daniel was kind enough to be my Brad). Don’t worry, dolls, because this year that’s about to change. You’ll have to stay tuned to see the final result, but I can assure you it will be worth the wait! Or, you know… At least good for a laugh or two.

And to go along with my renewed obsession with one of my all-time favorite holidays, I’ll be hosting a little pre-party to get the evening going. I happen to live right in the heart of where most of the parties are happening downtown, so it’s a natural place for friends to gather to start the night.

I know what you’re thinking – who am I kidding? We all know the truth: It’s the perfect excuse for me to make lots of fun Halloween eats and treats for all of my faves. Here are some of the greatest Halloween-themed goodies I’ve found around the way this year – some of which I’ll be making this weekend!

Witches’ Brew

{found here}

You know any theme party of mine must start with a signature cocktail for the evening, and this witches’ brew is pure perfection. I found a black plastic witches’ cauldron to serve it in, and one of my besties is even bringing the dry ice! It’ll all go perfectly with my spider-web covered walls. Just don’t forget the vodka.

Spiced Pumpkin Cupcakes

{found here}

I’ve seen a lot of Halloween cupcakes, but these are by far my favorite. Annie of Annie’s Eats did such a fabulous job with the decorating, and most importantly, I know I can trust her recipe to be great. I love the way hers turned out so much that I plan on decorating mine very similarly – though I can’t say for sure they will turn out so perfectly!

Jack-O-Lantern Cheese Ball

{found here}

Because we’ve got to have a little something savory to go with our sweets. I fell in love with this pumpkin the moment I saw it, and I know it’s going to be a hit. Who doesn’t like cheese? The mini pickle for the stem is just brilliant.

Ghost Meringues

{found here}

There’s something so adorable about little white ghosts, and I couldn’t resist these meringues. I’ve still yet to try a meringue recipe but it seems pretty easy, and these are even more special thanks to the chocolate-coating on the bottom and the elegant little silver beads as eyes.

Graveyard Pots de Crème

{found here}

These are basically little chocolate puddings with Oreos made to look like dirt, and Milano cookies serving as tombstones. Die. So adorable. Probably a little too fancy for the type of gathering I’m hosting, but if I were doing a sit-down dinner I would so be making these.

Jack-O-Lantern Cake Pops

{found here}

I realize the jack-o-lantern is making multiple appearances here, but these cake pops are just too cute to leave out. If you’re unfamiliar with Bakerella, then I suggest you familiarize yourself, because everything she makes is just incredible. I’ve been toying with the idea of making her famed cake pops lately, but I’ve decided to go with cupcakes this time because I just couldn’t resist some of the special decorations I found. Maybe I will try them out for another certain favorite holiday?

In Sweets + Treats celebrate, cupcakes, halloween, i love holidays, pumpkin, specialty cocktails, Theme Lover

cream soda toffee cupcakes with brown butter frosting.

October 12, 2010 — 5 Comments

It’s a lot of deliciousness for just one cupcake, isn’t it?

This is what happens when it’s birthday time for your bestie at work, and she only likes two things: vanilla, and toffee. Last year I made her a vanilla layer cake with vanilla buttercream and sprinkles, so this year I decided to go for the toffee.

It was a good idea. I was a huge fan of the brown butter buttermilk frosting myself – I mean, what a brilliant idea. It was also my first time using soda in a cupcake, which was a fun little addition (I think it’s meant to add moistness?), and the molasses definitely added a deeper flavor.

I think it’s a perfect cupcake for fall.

Cream Soda Toffee Cupcakes with Brown Butter Frosting

Adapted from BHG

2 cups cake flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 tbsp molasses
1-1/2 tsp vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
1 recipe brown butter frosting

Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.

Brown butter frosting:

For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1 1/4 cups frosting.

In Sweets + Treats brown butter, cupcakes, fall recipes, frosting, toffee