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Reply
| | From:  Genie· (Original Message) | Sent: 10/16/2007 10:12 PM |
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Reply
| | | From: Genie· | Sent: 6/19/2008 4:21 AM |
| German Chocolate Cupcakes 1/2 C. boiling water
4-ounce bar German's sweet chocolate
1/2 C. shortening
1/2 C. margarine
2 C. sugar
4 eggs
1 T. vanilla
2 1/2 C. cake flour
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 C. milk
1 T. vinegar
Coconut filling:
12-oz. can evaporated milk
3/4 C. margarine or butter
1 1/2 C. sugar
4 egg yolks (discard whites) lightly beaten
2 t. vanilla
1 1/2 C. nuts, toasted and chopped (mixed walnuts and pecans)
2-2/3 C. coconut flakes
Chocolate icing:
1 1/2 C. shortening
1 lb. confectioners' sugar
1/3 C. cocoa
1 T. vanilla
2 to 3 T. water, or as needed
Heat oven to 350° F. Line cupcake baking pans with paper cupcake holders.
In a small bowl, pour boiling water over chocolate, stirring until melted. Set aside to cool.
Beat together shortening, margarine and sugar in a large mixing bowl. Add eggs, beat until well-blended. Mix in vanilla and chocolate.
Combine flour, baking soda, salt and baking powder in a separate bowl.
Warm milk and vinegar together, just until the milk begins to curdle.
Add half the flour mixture to butter mixture, then half the soured milk. Add remaining flour mixture and remaining milk. Blend well.
Divide batter among cupcake holders. Bake 25 minutes or until done. Cupcakes have a light, spongy texture.
To make the filling: Stir together milk, margarine, sugar and egg yolks. Cook in microwave (at full power) about 2 minutes, remove, stir and cook 2 minutes more. If necessary (the filling should make a ribbon as it falls back into the bowl), cook 2 minutes more, or until mixture is thickened and golden. Stir in vanilla, nuts and coconut.
Place over a bowl of ice water (the refrigerator is not cold enough), stirring occasionally, until cool and spreadable (about 20 minutes).
To make the icing: Beat shortening until fluffy. In a separate bowl, sift together sugar and cocoa. Add to shortening (mixture will be very, very thick but thins out with the vanilla and the water). Beat in vanilla. Add water, 1 tablespoon at a time, beating until mixture is very soft and spreadable.
To assemble cupcakes: Cut a cone-shaped indentation into the top of baked and cooled cupcakes. Set aside cone of cake. Place 1 teaspoon coconut filling in center and replace cone of cake. Place a tablespoon of coconut filling on top.
Fill a decorating bag, set up with a large star tip, with chocolate icing. Pipe a wide edge around the cupcake's outer edge. Repeat with remaining cupcakes.
Makes 24 cupcakes. You may have leftover filling. | |
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Reply
| | | From: Genie· | Sent: 7/2/2008 5:02 AM |
Buttermilk Chocolate Cupcakes
SERVINGS: 24 TIME: Prep: 30 min. Bake: 15 min. + cooling Ingredients: - 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup water
- FROSTING:
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 2 squares (1 ounce each) unsweetened chocolate, melted
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate sprinkles
Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat butter and confectioners' sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles. Yield: 2 dozen. | |
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Reply
| | | From: Genie· | Sent: 8/5/2008 2:52 AM |
| Ultra Brownie Cupcakes
1 cup (4 ounces) sifted flour
3 tablespoons sifted unsweetened cocoa powder
1/8 teaspoon salt
8 ounces sweet butter, cut into pieces
2 ounces unsweetened chocolate, cut into bits
1 1/2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1. Preheat oven to 350 degrees Fahrenheit. Sift
together flour, cocoa, and salt. Set aside.
2. Combine butter and chocolate in a large bowl or
sauce pan set in a barely simmering water bath. Stir
frequently with a wooden spoon or rubber spatula until
the mixture is completely melted, warm and smooth. *Or
microwave on medium (50%) for about 2 minutes and 15
seconds. Stir until completely smooth.
3. Off heat, whisk in the sugar and vanilla. Whisk in
eggs, one at a time, until incorporated. Finally stir
and whisk in the dry ingredients just until smooth.
Use a spoon or pitcher to fill muffin cups nearly to
the rim.
4. Bake in lower third of the oven until a toothpick
inserted in the center shows moist crumbs, 25 -30
minutes. Brownies will rise beautifully and crack on
the surface. Cool in the pan, on a rack. Cupcakes can
be prepared up to 2 days ahead and store in a covered
container, at room temperature, or frozen for up to 2
months.
5. Serve plain, or glaze.
Yield: 20-24 miniature cupcakes
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Reply
| | | From: Genie· | Sent: 8/19/2008 7:31 PM |
| Coconut Cream-Filled Chocolate-Coffee Cupcakes
3 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/2 cup boiling water
3 tablespoons butter -- cut in pieces
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup sugar
1 egg
1 1/2 teaspoon vanilla
1/2 cup sour cream
1/3 cup sweetened flake coconut
Coconut Cream Filling
3 tablespoons butter -- room temperature
1 tablespoon solid vegetable shortening
1 1/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon coconut extract
Chocolate frosting
1/4 cup milk
1 teaspoon instant espresso powder
3 ounces semisweet chocolate -- chopped
1 tablespoon butter
1/4 cup confectioners' sugar
1/2 teaspoon vanilla
Garnish -- optional
Sweetened coconut flakes
Chocolate sprinkles
Cupcakes:
Heat oven to 375 degrees. Insert paper liner into each
cup of standard 2 1/2" muffin pan. Stir cocoa powder,
espresso powder and boiling water in small bowl until
powders are dissolved. Add butter. Stir until melted.
Let stand until cooled to room temperature. Mix
together flour and baking soda in small bowl. Beat
together sugar, egg and vanilla in large bowl at
medium-high speed for 2 minutes. Beat in cocoa mixture
and sour cream until well blended. On low speed, beat
in flour mixture. Stir in coconut. Spoon batter into
prepared cups, filling each about three- quarters
full. Bake for 20 minutes or until wooden pick
inserted in center comes out clean. Remove from pan.
Let cool on wire rack.
Coconut Cream Filling:
Beat together butter and shortening in medium-size
bowl until smooth and creamy. Add confectioners'
sugar, milk and coconut extract. Beat until fluffy.
Spoon filling into pastry bag fitted with 1/4" plain
round tip. Insert pastry bag into top of each cupcake.
Squeeze as much filling into center of each as
possible (you will see top of cupcake start to
expand).
Chocolate Frosting:
Heat together milk and espresso powder in small
saucepan over medium heat, stirring to dissolve
espresso. Add chocolate and butter. Stir until melted.
Remove from heat. Stir in confectioners' sugar and
vanilla until smooth. Transfer to medium-size bowl.
Refrigerate, stirring occasionally, until well chilled
and thickened, about 30 minutes. frost tops of
cupcakes, starting from outer edge and working toward
center. If desired, decorate edges with flake coconut
or chocolate sprinkles.
From: Family Circle Magazine, January, 2001
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:14 AM |
| Black Bottom Cup Cakes 6 ounces cream cheese, room temperature
1 egg
1/3 cup granulated sugar
1/8 teaspoon salt
6 ounces semi-sweet mini-size chocolate chips
1/2 cup chopped nuts
In mixer blend all ingredients well, except nuts. By hand, stir in chocolate chips. Set aside.
1-1/3 cup flour
1 cup granulated sugar
1/4 cup cocoa
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Combine in mixer and beat well. Pour into paper lined muffin tins, fill 1/3 full. Top each with 1 tablespoon of cream cheese mixture. Sprinkle all with ½ cup chopped nuts. Bake at 350° about 25- 30 minutes or until done. Makes 16- 18 cupcakes (more like 14).
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Reply
| | | From: Genie· | Sent: 9/25/2008 7:34 PM |
| Pumpkin Cupcakes with Orange Cream Cheese Frosting
Ingredients
1/2 cup (1/4 lb.) butter, at room temperature
1 cup sugar
2 large eggs
1 cup canned pumpkin
1 tablespoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup milk
Orange cream cheese frosting (recipe follows)
Candy sprinkles (optional)
Preparation
1. In a bowl, with a mixer on medium speed, beat butter and sugar
until smooth. Add eggs, one at a time, beating well after each
addition and scraping down sides of bowl as needed. Add pumpkin and
vanilla and beat until well blended (mixture will look separated at
this point).
2. In another bowl, mix flour, baking powder, cinnamon, nutmeg,
cloves, and salt. Stir half the flour mixture into pumpkin mixture.
Stir in milk just until blended. Add remaining flour mixture and stir
just until incorporated. Spoon batter equally into 12 muffin cups
(1/3-cup capacity; cups should be about 3/4 full) lined with paper
baking cups.
3. Bake in a 350° regular or convection oven until tops spring back
when lightly pressed in the center and a wooden skewer inserted into
center comes out clean, about 20 minutes. Let cool in pans on racks
for 5 minutes; remove cupcakes from pans and set on racks to cool
completely, at least 30 minutes.
4. Spoon orange cream cheese frosting into a pastry bag fitted with a
3/4-inch star tip and pipe onto tops of cupcakes, or spread on
cupcakes with a knife. Decorate with candy sprinkles, if desired.
Orange cream cheese frosting: In a bowl, with a mixer on low speed,
beat 6 ounces cream cheese and 6 tablespoons butter, both at room
temperature, until well blended. Beat in 1 1/2 cups powdered sugar, 1
tablespoon finely minced orange peel, and 1/4 to 1/2 teaspoon orange
extract until smooth.
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Reply
| | | From: Genie· | Sent: 9/28/2008 8:49 PM |
| Devil's Food Cupcakes with Marshmallow Filling
Ingredients
3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting
Preparation
1. In a bowl, with a mixer on medium speed, beat butter and sugar
until smooth. Add eggs, one at a time, beating well after each
addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in
half the flour mixture into butter mixture. Stir in milk just until
blended. Add remaining flour mixture and stir just until incorporated.
Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups
should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back
when lightly pressed in the center or a wooden skewer inserted into
the center comes out clean, about 20 minutes. Let cool in pans on
racks for 5 minutes; remove cupcakes from pans and set on racks to
cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1
inch deep from the center of the top of each cupcake. Trim off and
discard about 1/2 inch from bottom of each cylinder. With a knife,
hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch
plain tip. Twist end of bag tightly to secure. Place tip in cavity of
one cupcake; without moving tip, squeeze filling into cavity, to 1/4
inch from top. Repeat to fill remaining cupcakes. Insert cake
cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag,
fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or
spread on cupcakes with knife.
Yield
Makes 16 cupcakes
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Reply
| | | From: Genie· | Sent: 10/8/2008 2:38 AM |
Truly Different Cupcakes Ingredients - 2 sticks butter, blended together
- 4 sq. baking chocolate
- 4 large eggs
- 1/4 t. butter flavoring
- 1 3/4 c. sugar
- 1 c. flour
- 1 T. vanilla
Directions Melt together butter and chocolate. Stir in eggs, butter flavoring, sugar, flour and vanilla. Pour into foil cupcake papers 1/2 full and bake for 25 minutes at 325 degrees F. Makes 18 cupcakes. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 1:53 AM |
| Upside-Down Apple Cupcakes
6 T butter, divided
3 crisp apples - peeled, cored, and chopped into small pieces
1/2 c packed brown sugar
big squirt lemon juice
1/2 t apple pie spice
1/2 c sort-of finely chopped walnuts
3/4 c flour
1/2 c cornmeal
1/3 c sugar
2 t baking powder
1/2 t sea salt
1 egg
3/4 c milk
butter a 12 cup muffin pan. heat the oven to 425.
heat 2 T butter in a heavy pan over medium heat. add the apples, lemon juice, and spices. cook, stirring occasionally, for about 5 minutes. the sauce should look like a glaze, and the apples will be tender. add in the walnuts and stir around, until everything is coated nicely.
portion it out into the muffin pans. don't fill them more than half-full with the apple mixture.
in your food processor, pulse the drys. then add in 4 T of cold butter, and pulse until it is grainy and no butter pieces are bigger than a pea.
in a large bowl, whisk the milk and the egg. then whisk in the drys, just until it is just combined. do NOT overmix!!
put the cornmeal mixture on top the apples - do not fill over the top edge of the muffin tins!
bake for about 15-20 minutes. the edges will be slightly browned, and a cake tester will come out clean.
flip the muffins out onto a plate large enough to catch them all. lick up any apple bits yourself. serve, warm, with freshly whipped cream.
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Reply
| | | From: Genie· | Sent: 10/16/2008 4:37 AM |
| Chocolate Cupcakes with Cream Filling
CUPCAKES
1/2 cup + 2 TB cake flour
1/3 cup unsweetened Dutch-process cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
2 large eggs, separated
1/3 cup canola oil
1/2 cup + 2 TB sugar
2 TB water
FILLING
6 TB butter, softened
1-1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1-1/2 TB + 1 tsp. heavy cream
FROSTING
1/4 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 TB butter, softened
1. To make the Cupcakes: Preheat the oven to 350° F. Spray a 12-cup nonstick
muffin pan
with vegetable oil spray. In a medium bowl, sift the flour and cocoa with the
baking powder, baking
soda and salt. In another bowl, using an electric mixer, beat the egg yolks
with the canola oil,
1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed
until smooth.
2. In a clean bowl, using clean beaters, beat the egg whites at high speed
until soft peaks form.
Add the remaining 2 tablespoons of sugar and beat until stiff and glossy.
Beat one-fourth of
the whites into the batter, then fold in the remaining whites until no
streaks remain. Spoon the
batter into the muffin cups, filling them halfway. Bake for 15 minutes, or
until the cupcakes are
springy when touched. Let the cupcakes cool for 5 minutes, then turn them out
onto a wire rack
to cool completely.
3. To make the Filling: In a medium bowl, beat the butter with the
confectioners' sugar,
Marshmallow Fluff and 1-1/2 tablespoons of the heavy cream at medium speed
until fluffy.
Transfer all but 1/2 cup of the filling to a pastry bag fitted with a
1/4-inch plain round tip.
Beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of filling
and reserve.
4. 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.
5. To make the 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.
Makes: 1 dozen cupcakes.
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