Yesterday I made delicious chocolate cupcakes with a chocolate frosting with my mom! The cupcakes turned out moist and delicious. I got this recipe from Food Network and it was made by the chef Paula Deen but I changed it up a little. It was a chocolate cupcake with a coffee cream filling and coffee frosting. I just did chocolate cupcakes with a chocolate frosting. OK I won't keep you waiting here's the recipe!
CHOCOLATE CUPCAKES!
INGREDIENTS:
2 1/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup vegetable oil (I only had 1/2 cup vegetable oil so I just used 4 eggs)
1(8-ounce) french vanilla yogurt
1 teaspoon vanilla
DIRECTIONS:
Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the oil and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
Spoon the batter evenly into the prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted into the center comes out clean for about 16 to 18 minutes. Let them cool on a wire rack for at least 5 minutes.
Chocolate Frosting:
1 stick butter
2 cups confectioners sugar
3/4 cups cocoa powder
1 teaspoon vanilla extract
(Can add milk if consistency isn't creamy enough, I didn't need to add any though.)
Pipe or spread the frosting over the tops of the cupcakes, once they're cooled. Enjoy! :)
Thanks
Alyssa :)
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Last night I made a delicious batch of blueberry cupcakes! They were filled with blueberries and the texture and the flavor was so, so good. My dad (who doesn't compliment people easily) said that these were the best cupcakes he's ever tasted! I won't keep you waiting! I got this recipe from the book Martha Stewart's Cupcakes. Here's the recipe!
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
2 cups fresh blueberries, plus more for garnish (I added pecans and a mint leaf instead)
Directions: Preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together both of the flours, baking powder and salt. With an electric mixer on medium-high speed, cream the butter and the sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and beating until combines after each. Fold in the blueberries. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake rotating half way through until pale golden, about 25 minutes. Transfer to a wire rack and let cool completely before removing the cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
Frosting:
Whipped Cream!
Ingredients:
2 cups heavy cream
1/4 cup sugar
Directions: Whisk heavy cream until soft peaks form. Add the sugar and whisk until combined.
To finish dollop the cupcakes with the whipped cream and garnish with blueberries or the chopped pecans and mint like I did. Enjoy! :)
Thanks
Alyssa :)
So far I've made two cupcakes from my own recipe. I've made a pumpkin cupcake and a coconut cupcake. They were both really good! Here's my recipe for the coconut! :)
Ingredients:
2 1/4 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 1/2 teaspoon salt
2 eggs
1 cup butter (2 sticks)
1 teaspoon vanilla
13 1/2 oz. of coconut milk
Directions:
Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking soda and salt. Then, in an electric mixer combine the butter and the sugar. Beat until light and fluffy. Once well combined, add the eggs, vanilla and the coconut milk. Mix on medium speed until combined. Put cupcakes into cupcake liners and bake for about 20 minutes. Let cool for 10-15 minutes.
Coconut Cream Cheese Frosting:
1 8oz. pkg. cream cheese
1/2 cup butter (1 stick)
1 1/2 cups sugar
1 cup coconut milk
Directions: Combine all the ingredients into an electric mixer.
For a little something extra, I toasted some coconut to go on the top! Here's all you need!
4 cups sweetened coconut flakes
Directions:
Put the coconut onto a rimmed cookie sheet. Preheat the oven to 350 degrees. Toast coconut 10-15 minutes or until lightly browned. Sprinkle toasted coconut over the already frosted coconut cupcakes!
Enjoy!
Yesterday I made dinner and dessert for my whole family. I made some easy Chicken Quesadillas, with Spanish rice and my homemade guacamole, and then for dessert I made a coffee cupcake with a coffee cream cheese frosting. So the dinner was a success, but the coffee cupcake, well let's just say it wasn't the best. The frosting was amazing though! That's why I'll tell you how to make a CHOCOLATE cupcake with the same coffee cream cheese frosting! I got this chocolate cupcake recipe searching online.
Ingredients:
1 cup sugar
1 cup brown sugar (NOT PACKED)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water
Directions:
Preheat the oven to 350 degrees Fahrenheit. Fill muffin pans with 24 cupcake liners. Mix dry ingredients into a large mixing bowl. Add the eggs, milk, oil and vanilla. Beat with the mixer for about 2 minutes, occasionally scraping down the sides with a rubber spatula. Add the boiling water and beat until just blended. (DON'T BE ALARMED THE BATTER WILL APPEAR VERY WATERY!) Evenly pour the batter into the liners. Bake for 20-25 minutes.
Coffee Frosting Ingredients:
one 8-ounce package cream cheese, (room temperature)
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners sugar
4 teaspoons instant coffee grounds or ground espresso beans.
Directions:
In a medium bowl beat together the cream cheese and evaporated milk until smooth. Add the remaining ingredients and beat until desired spreading consistency is achieved.
I also added decided I'd add a little caramel sauce on the top for a pretty decoration and some more flavor! :)
Caramel Sauce:
Ingredients:
1/2 cup packed light brown sugar
1/2 stick butter
1/4 cup heavy cream
1 teaspoon vanilla extract
Directions:
In a saucepan over medium heat, bring the brown sugar, butter, and cream to a boil. Reduce the heat to a simmer and continue stirring for 5 minutes. Remove from the heat. Stir in the vanilla. Pour the warm caramel topping over the cupcakes. Enjoy! :)
Thanks
Alyssa :)
I just finished making these DELICIOUS Meyer lemon cupcakes from the book Martha Stewart's Cupcakes today. To be honest I think these are one of the best cupcakes I have ever had! This recipe is definitely recommended!! OK here's the recipe!! :)
Ingredients:
3 1/2 cups all-purpose flour, sifted
2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (about 1 to 2 Meyer lemons)
1/2 tsp. baking powder
1 1/2 tsp. coarse salt
3 1/2 sticks of unsalted butter, room temperature
3 cups granulated sugar
8 ounces cream cheese, room temperature
7 large eggs, room temperature
1 tsp. pure vanilla extract
confectioners sugar for dusting cupcakes (optional)
Directions:
Preheat the oven to 325 degrees. Line standard muffin tins with paper liners. mix together flour, lemon zest, baking powder, and salt.
With an electric mixer on medium-high speed, cream the butter and granulated sugar until pale and fluffy. Beat in the cream cheese. Reduce the speed to low. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the lemon juice and vanilla. Add the flour mixture in three batches, beating until just combined after each.
Divide batter evenly among the lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean. Bake for about 28 minutes. Transfer tins to wire racks to cool completely before removing the cupcakes. The cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
To finish, dust the cupcakes with confectioners sugar. Fill a pastry bag with the lemon curd (Don't worry I'll give you the ingredients and directions for the lemon curd in just a second) then insert the tip into the top of each cupcake. Filled cupcakes can be kept at room temperature for up to 1 hour (or refrigerated a few hours more) before serving.
LEMON CURD!
Ingredients:
2 whole eggs plus 8 egg yolks (I know a LOT of eggs!)
1 cup sugar
2/3 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces, room temperature
Directions:
Combine whole eggs and yolks, sugar and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add the butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent the skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days!) Enjoy! :)
Thanks
Alyssa :)
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