Valentine's Rose Cupcakes

I’ve been sick, real sick. I was down for all of last week with the flu. I stayed home from work and didn’t do one bit of blogging. Now for a person who is use to constant movement that was hard. But my body fought against me and just wouldn’t allow my baking hands any exercise.

So of course coming out of a week-long baking absence, I wanted to make something cheerful. Cupcakes always do the trick for me. I’m not quite sure what it is, but they always make me smile.

This is a simple cupcake idea using some of my favorite basic elements like my go-to classic chocolate cupcake and my go-to vanilla frosting. The only thing I did different was to carve the frosting into some roses for a Valentine’s cupcake theme.

I wish I had set-up the shot better so you could see how simple the piping is from the side, but the bad lighting in that first shot washes everything out. Truth be told,  I had 10 minutes to photograph this morning. It shows—not my best work. And as you can tell I couldn’t settle on any one style for the shot. The composition in this second shot is all wrong and the bright white background I had intended is a dingy grey.

Valentine's Rose Cupcakes

Ah well. . .moving on.

Don’t be intimidated making these.  Rose cupcakes are so much easier than you may think. I started by creating a white base of ruffles with Wilton’s 2D tip and then using an offset spatula to flatten the top. After that I used Wilton’s #104 tip  to create a rose. Here’s is Wilton’s tutorial. I will be posting a video next week, since I’m assuming I can’t be the only one who likes seeing instructions in action.

A few notes:

• Feel free to use your favorite go-to frosting. I’m personally a fan of SMB since it’s lighter in texture and not as sweet.
• For ease of piping, I did a flash freeze of the ruffled white base after it was piped. This will help to prevent any accidental nicks to the ruffled edge if your hand slips while piping the rose on top.
• To create the soft pink I used 2 drops of Americolor’s Electric Pink. Remember – it’s always easier to add color than to take it away, so start slow with adding it.

Valentine’s Rose Cupcakes

Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup hot coffee

Vanilla Swiss Meringue Buttercream Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla

Instructions:

Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Vanilla Swiss Meringue Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine.

Eggnog Cupcakes with Spiced Rum Buttercream Frosting

This past weekend I was getting ready to roll out some dough, but in a rush I very clumsily dropped my marble pastry board and it broke. Seriously, how does one break a marble board?

I’m not sure, but I did and I was not looking forward to fighting my way through a holiday shopping crowd to get into William Sonoma for just one item. But here’s the thing, forget the Powerbars and health drinks, a good energy shot requires a cupcake. Don’t let anyone tell you otherwise.

A nice sugar rush will provide you all the energy you need to get moving. Don’t worry about the sugar crash, if you feel your energy starting to level off-have another cupcake, cookie or something sugary. Do that enough times and you will be well conditioned to avoiding that so-called “sugar crash” or “sugar blues”.

. . . Of course consult your doctor before endeavoring on any dietary changes.

A few notes:

• The cupcake base is adapted from Magnolia’s Bakery. The frosting is my Swiss Meringue Buttercream, kicked up with some spiced rum.
• To make this non-alcoholic, omit the rum and replace that portion with eggnog. Alternately, leave them both out altogether and add in 2 tablespoons of vanilla extract for a vanilla frosting.
• The gold sprinkles are from Wilton and can be found online or at Michael’s craft store.

Eggnog Cupcakes with a Spiced Rum Buttercream

Cupcake portion adapted from Magnolia’s Bakery via Food Network

Makes 24 cupcakes | Preparation: Heat oven to 350 degrees F. Line 2 muffins tins with cupcake liners.

Ingredients:

Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• ¾ cup eggnog
• ¼ cup milk
• 1 teaspoon vanilla extract

Spice Rum Buttercream:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• ½ cup spiced rum

Instructions:

To make cupcake:

1. Measure out flour and set aside.
2. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat.
3. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting.

To make Spice Rum Buttercream:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes).
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and spiced rum and mix to combine.

Gingerbread Latte Cupcakes

A few weeks ago, I ordered a gingerbread latte from Starbucks to kick my holiday mood into high gear. Most days I’m a black coffee consumer with a few sugars added to it. But during the holidays I usually kick start it with a Starbucks Gingerbread Latte and then rotate it with Peppermint Mocha.

This year my holiday kick start tasted like a hot cup of potpourri. I’m not sure if Starbucks changed the formula, but it was overly sweet and artificial tasting-like a stinky bathroom candle.

Yes, I’m still a bit bitter that I spent nearly five dollars on a drink that completely disappointed.

To right that wrong, I decided to get mixing and flip my holiday kick start into a cupcake. . . .And as I have mentioned before, goodness can always be found between the pleats of a cupcake liner.

You will LOVE these.

A few notes:

• The base recipe I used is Epicurious’ Gingerbread Cupcakes.
• The changes I made. I subbed out the boiling water for very hot coffee to give it the latte profile. The original recipe also calls for cloves, but I subbed it for cardamom-since I’m not a fan of cloves.
• The original recipe finishes the cupcakes with crystallized ginger, but I opted for what you see in the picture.
• To decorate the cupcakes, I used a round tip for the the first layer and then rimmed it with crushed gingerbread cookies and then used Wilton’s 2D tip for a ruffled frosting layer and topped it with a gingerbread cookie.
• Want to know the key to a moist cupcake? Hot liquids-or so it seems. Every cupcake that I’ve made that requires either  hot milk, hot coffee, hot water-a hot liquid of any kind always yields a moist cupcake.
• For more Starbucks holiday drinks turned cupcake? Click here for my Peppermint Mocha Cupcakes.

Gingerbread Cupcakes with Lemon Cream Cheese Frosting

Slightly adapted from Epicurious

Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F. Line wells of cupcake pan with paper liners.

Ingredients:

Gingerbread Cupcake:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup unsulfured molasses
• 1 large egg, beaten lightly
• 1/2 cup strong, very hot coffee
• 1 teaspoon baking soda

Lemon Cream Cheese Frosting:

• 8 ounce cream cheese, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 tablespoon thinly sliced crystallized ginger

Instructions:

To make the cupcakes:

1. Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sifc.
2. Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
3. Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.

To make the Lemon Cream Cheese Frosting:

1. Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.

Peppermint Mocha Cupcakes

Call me crazy, but I absolutely love and aniticipate the annual return of Starbuck’s Peppermint Mocha with the same fervor of a McRib fanboy. The annual re-introduction of them triggers all things holiday in me – you know all the jolly things that makes your belly jiggle from over indulgence and your face smile with delight.

So when I saw Andes Peppermint Patties in Target the other day, I knew exactly what I was making with them first. Behold a decadent cupcake stacked high and wide with lots of goodness.

Think of it as a way to condition your stomach for the holiday food fest to come. That’s what we did.

A few notes:

• I used Alice Medrich’s chocolate cupcake recipe for the base then added espresso and peppermint extract to create a peppermint mocha profile.
• Feel free to switch out the Swiss meringue buttercream frosting to a more traditional one that does not require the cooking of egg whites. I, however, prefer SMB for its light mousse like texture.
• If you aren’t able to find peppermint Andes, use regular candy cane and crush it to a fine grind with either a rolling pin or a meat pounder.

Peppermint Mocha Cupcakes

Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F and line  wells of cupcake pan with cupcake liners.

Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Ingredients:

Cupcakes:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• ½  teaspoon  peppermint extract
• 1 tablespoon  instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 3/4 cup chopped peppermint Andes

Peppermint Swiss Meringue Buttercream:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract

Chocolate Pouring Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

Cupcakes:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and peppermint extract and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the instant coffee and the hot coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped peppermint Andes. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Peppermint Swiss Meringue Buttercream:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes).
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and peppermint extract and mix to combine.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.
2. Add powdered sugar and mix to combine.
3. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
4. Set aside and let sauce cool to warm.

To Assemble Cupcake:

1. Frost cooled cupcakes with buttercream frosting. Freeze frosted cupcakes for ten minutes.  Drizzle chocolate pouring sauce over frosting (reheat chocolate pour in microwave as needed to keep pouring consistency).  Sprinkle chopped peppermint Andes on chocolate sauce. Finish with a peppermint candy on top.

. . . And, look how sweet she is, she even used my favorite color orange.

I’m thrilled that Naomi asked me to guest post today. I’ve been drooling over Naomi’s blog for sometime now. Did you know she and I have actually met. She is not only extremely talented but one of the sweetest most sincere people I’ve ever met. My blog is filled with sweet treats and savory eats. Today I’ll be sharing with you some cupcake decorating.

My favorite decorating tip is the 2 d tip. I love creating roses with them, but have found it is my go to decorating tip. I love how the there aren’t to many lines in the frosting. This tip creates a smooth flowing look.

Typical cupcakes start with the frosting on the outside edge. For the rose cupcakes you begin in the center of the cupcake and swirl the frosting around covering the cupcake to the outer edge. Here is my video on how to frost a rose cupcake.

I love frosting that has that ruffled edge to it. For this begin on the edge and put more pressure on the piping bag so that the frosting almost piles up and creates a ribbon effect. Here is my video on how to pipe ruffled edge frosting.

You won’t need a coupler with the tip, larger decorating tips don’t require a coupler. I love disposable decorating bags they make for easy clean up.

To pipe a pumpkin apply three lines of frosting one on each outer edge from top to bottom and one down the middle, then apply two additional lines in between the first three lines and add some green frosting with a leaf tip.

Two tone cupcakes are fun, just add the first color to the piping bag along one side then with a thin spatula slide the second color in from tip to end.

Although all these cupcakes have really bright colors you may be happy to know my favorite cupcakes are these…

Simple and sweet!

I use this Buttercream Recipe.

Remember those Carls Jr. commercials, “If it doesn’t get all over the place it doesn’t belong in your face”? If you haven’t seen them, then I can quickly tell you, they were lame. I understand the commercial(s) were geared towards 18-28 year-old-males, well I’m assuming this, since it usually starred a hot young woman eating a messy burger in a white blouse.

Not being the target the audience for those commercials you may think that’s why it wasn’t for me. Wrong. There are plenty of commercials in which I don’t hit the demographic but I can still appreciate them. Oh, and yes, I’m a commercial buff.  I love them like people love a good show, sitcom or movie. A good commercial is like a nano story, a mini-micro short-it tells a story in under a minute.

So what’s that have to do with a chocolate cupcake. Nothing, other than I would love to see a parody of that commercial with someone like Fred Armisen in a white tank top biting into this cupcake.

A few notes:

• You may have more frosting than you need. If this is the case, Swiss Meringue Buttercream freezes extremely well and can be frozen for up to a month. To use after freezing, bring frosting back to room temperature and beat with a paddle attachment to fluff up frosting to piping consistency.
• For the chocolate pouring sauce heavy cream not heavy whipping cream.
• The chocolate cupcake portion is an Alice Medrich recipe. The adaptations I made:  I added a half cup of hot coffee in place of the hot water portions.
• As always, I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder. It’s the best on the market and will make a huge difference in your baking results in terms of flavor.

Double Chocolate Mocha Crunch Cupcake

Makes 12 Cupcakes

Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup crushed Whoppers

Chocolate Swiss Meringue:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, melted and cooled

Chocolate Pouring Sauce

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. Fold in crushed Whoppers. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Chocolate Swiss Meringue:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Whoppers on chocolate sauce. Finish with a small swirl of frosting and a Whopper.

Blackberry Cabernet Cupcakes

I really love making boozy anything and since I had left over wine and a surplus of blackberries I did a quick kitchen scan to see what my I could make with those two things. Naturally, no matter what I looked at cupcakes kept screaming at me

I’m glad they did because these cupcakes are simple and delicious. It’s also a great way to use up leftover wine from a party. Don’t worry if you don’t have blackberries, depending on the wine, you can try this recipe with cherries, raspberries, blueberries and even some plums. But taste as you go, when you’re making your berry or fruit mixture. I’m definitely no wine expert. My expertise extends as far the recommendation from the given wine expert in the room.

The Aftermath of a Shoot!

A few notes:

• Don’t shortcut macerating (soaking) your berries. The deep flavors will be absent if you do.
• If you haven’t noticed Alice Medrich’s chocolate cupcake recipe is my favorite to make, so once again, I used her recipe for the base and switched out the hot water portion with the wine and berry mixture.
• The cupcakes come out a bit flat on the top. I’m thinking the added sugar and the wine may have messed with the chemistry in the recipe. That said, they still turned out fabulous and tasted great.
• And for those wondering, based on the picture, yes, I do eat my cupcakes with a spoon or fork. I always have this fear that if I bite into a cupcake piled high with frosting that I will end up wit h some of it on my nose and cupcake crumbs between my teeth.

Blackberry Cabernet Cupcakes

Chocolate cupcake recipe adapted from Alice Medrich

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Macerated Berry Mixture | Makes 1 cup:

• 3 cups blackberries
• ½ cup Cabernet Sauvignon
• 1 tablespoon sugar

Cupcake:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Blackberry mixture

Blackberry Cabernet Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/2 cup Blackberry Mixture

Instructions:

Macerated Berry Mixture:

1. Place all ingredients in a bowl and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Remove mixture from refrigerator and place in a blender or food processor and process for 1-2 minutes to puree.

Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the blackberry mixture. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Blackberry Cabernet Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume (about 10 minutes).
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add blackberry mixture and mix to combine.

Toffee Crunch Cupcakes

If you haven’t noticed by now, I don’t have a subtle hand when it comes to cupcake decorating. I like my cupcakes loud, obnoxious, over stuffed, overfilled, and over frosted-basically over the top. Which is funny because that is totally the opposite of me?

When I say opposite, I’m not a loud a person, I’m about as a loud as 5 foot tall person and cat pieced together can be. I’m definitely not obnoxious, unless I’m playing Scrabble, then yes; I’m obnoxious and hate to lose to a word like qi. (And, Matt, if you’re reading, I still have never heard you or anyone for that matter use it or reference it unless it is to rack in some tiling points).

As for the over frosted-WAY not me. I’m so simplistic. My wardrobe consists of two pairs of beloved holey jeans, tank tops and flip flops, and a skirt here and there. For work it’s an unissued uniform. You will find me in a black dress, black cardigan and black heels. Really it’s not so bad; it’s a bit awkward at first that is until you explain to your boss, “Yes, I did go home. I just prefer to not to burn through my time worrying about things like whether or not my blouse matches my pants or if I just wore this outfit a week ago”. Aside from that I find shopping incredibly overrated. That is unless it’s for kitchen tools or food props . . . then by all means, Sur la Table and eBay are my money tossing addiction.

About the only thing I have in common with my loud cupcake is not being able to get enough of them. Seriously. I went a bit crazy this weekend baking after a full week of no-bake desserts.

So get ready for a serious week of eats!

A few notes:

• The cupcake can be made a day in advance. For the frosting, use homemade caramel for a deeper flavor. For a quick and simple tutorial to making homemade caramel sauce click here. The frosting can be made seven days in advance and then brought to room temperature for piping consistency.  The cupcake can be fully assembled the night before and refrigerated.
• This is an Alice Medrich recipe. The adaptations I made:  I added a half cup of hot coffee in place of the hot water portions. (Side note: last time I made this recipe I added Starbucks Via coffee to it. This time I wanted just a hint of the coffee something a little less strong that espresso granules). I also added a ½ cup of chocolate covered toffee bits (found in the baking section of the grocery store) into the batter.
• As always, I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder. It’s the best on the market and will make a huge difference in your baking results in terms of flavor.

Toffee Crunch Cupcakes

Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup chocolate covered toffee bits

Caramel Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (click here for a homemade caramel recipe)

Chocolate Dipping Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:

Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Happy 4th of July!

Tres Leches Cupcakes

Last week I was huffing and puffing about my laziness and I was all about turning out desserts that I couldn’t eat in order to save the stretched out seams on my fat jeans.  Then I realized . . . boring! Who wants to make desserts and not partake? Maybe once, maybe twice but beyond that is madness!

Hello decadence.  Hello cupcake.

Okay, I’ll admit, I’m balancing my sweet butter cravings with a pair of Nikes and Foster The People stuck on repeat. Adding to that, lucky for me, my SIL Molly is a kick ass Beach Body coach that I’m guessing after being on her regimen for 4 weeks, my muffin top. . . .Well, it’ll be optional.

Now here’s an option for you: I’m helping to promote this post, so if you’re inclined, take a hop over and give a bark to this totally adorable blogger and her dog. They are  checking out Purina’s Pro Select Plan. And serioulsy, how freaking cute is Connor? Pssst. . .  there’s also a $100 Visa card giveaway going on over there!

A few notes:

• The original recipes calls for a ¼ cup of shortening, but I switched it out with butter. The original recipe also calls for garnishing the frosting with 1 cup of toasted coconut flakes but I opted for a dusting of chocolate grated chocolate because I didn’t want the coconut to overshadow the dulce de leche frosting.
• Make sure to use coconut milk and not cream of coconut as the latter is much sweeter and thicker. Coconut milk can be found in the international food section of most local grocery stores.
• The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.

Tres Leches Cupcakes

Makes 14-16 cupcakes

Tres Leches Cupcake

Cupcake portion adapted from Foodnetwork.com

Preparation: Heat oven to 350 degrees F. Line cupcake wells with paper liner.

Ingredients:

Cupcake:

• ¾ cup unsalted butter, softened
• 1 cup sugar
• 3 eggs, separated
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 cup coconut milk
• 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting

Dulce de Leche Buttercream Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)

Instructions:

Cupcake:

1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into  cake batter.
3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.

Assembly:

1. Frost cooled cupcakes with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top or dust with grated chocolate.