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Cupcake 7: Root beer Float August 27, 2011

Filed under: Recipes,Uncategorized — kward23 @ 1:53 am

Today was my first day baking in the kitchen in my dorm building. It wasn’t as terrible as I thought it would be, but it’s still two floors up from my room. And I have a lot of stuff that I can’t leave unattended. Also, there was no timer on the oven. I had to use the microwave timer, so any cupcakes I post for the next few months might have the times listed a little off because this is the weirdest oven ever. No worries though, I plan on baking about twice a month, which is a bit slower than I’ve done so far, but I’m in college. I have a life that doesn’t always give me time to bake. Anyways, on to today’s cupcake!

If you don’t like root beer floats, there must be something slightly wrong with you. I can’t get enough of the strong flavor of root beer mixed with creamy vanilla ice cream. And I just love root beer in general. In fact, I’m sitting here with a bottle of it as I’m writing this. I tried to make a root beer cake once before, but it was basically just taking root beer and using that instead of water for a box mix. It didn’t taste like root beer at all. So, I’ve been searching the internet (which, in my opinion, is the best way to find new cupcakes) for a better recipe. And I found it. I altered it a little because the original recipe calls for chocolate cake, but I’m hesitant to pair chocolate and root beer. I also decided to make mini cupcakes, so I didn’t fill them like the original recipe called for. But they’re still absolutely adorable and delicious. I ended up making a root beer cake that doesn’t actually taste like root beer, it just uses it in the recipe (yes, it’s the recipe for cherry limeade cake but with root beer instead). I then made a root beer frosting. This frosting belongs on every cake ever made. It’s delicious. (Thanks go to Jessica over at www.howsweeteats.com). The recipe for the frosting, which I ended up altering slightly, can be found here. Make sure your audience likes root beer because this cupcake is absolutely full of it!

 

Root Beer Float Cupcakes

Makes 45 mini cupcakes

For the cupcakes:

2 cups flour

3/4 cup sugar

1/3 cup butter or margarine, softened

1 cup root beer, whatever brand you prefer

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs

 

Preheat oven to 350 F. Beat sugar and butter until light and fluffy. Add eggs one at a time, beating until well combined. In a separate bowl, mix flour, baking powder, salt, and baking soda. Add about 1/3 of the dry mixture until well combined, then about half of the root beer. Continue adding, alternating between dry and wet, ending with dry. Scoop batter into cupcake cups. Bake 10 to 12 minutes or until a cake tester comes out clean. Cool completely before frosting.

 

For the frosting:

1 1/2 sticks butter, softened

3-4 cups powdered sugar

1 tablespoon vanilla

2 tablespoons milk

1/4 to 1/2 teaspoon root beer extract

 

Cream butter until smooth. Add powdered sugar, one cup at a time (I ended up using 3 cups, not 4, so use your best judgment here). Add milk and vanilla and beat until smooth. Add root beer extract, starting with 1/4 teaspoon, then adding until you reach the desired flavor. Be careful, this stuff is quite strong. Pipe frosting onto cupcakes.

 

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And here’s a whole tray of them! Aren’t they adorable?

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Cupcake 6: Chocolate Malt August 22, 2011

Filed under: Recipes,Uncategorized — kward23 @ 4:32 pm

On a hot summer day, there really isn’t anything better than some cold ice cream. Whether it’s on a cone, in a bowl, a milkshake, you name it, it’s delicious. And it gets better when you add malt powder. There’s just something about a chocolate malt that satisfies every single one of your tastebuds. And who doesn’t love malted milk balls? They just melt in your mouth. These cupcakes will do exactly that. The chocolate malt frosting tastes just like a chocolate malt shake. I’d eat it by the bowl, and that’s saying a lot because I’m not really a huge fan of frosting. I got the recipe out of a Betty Crocker cupcake book, which had it paired with a yellow cake that had crushed malted milk balls mixed in. While that combination is delicious (not to mention fun to make), I opted out of that cake and decided to make a milk chocolate cake instead. The next choice was a tough one. I had a frosting and I had a cake, but that was it. What else could I possibly do with these? I almost made chocolate ganache to drizzle over them. Then I thought about dunking them in chocolate ganache to really make them like malted milk balls. Then I finally settled on making mini cupcakes and putting a malted milk ball on the top of each one. I had a vision, and boy was it a cute one. One of my lovely taste testers actually suggested making them in ice cream cones, which I would have done if they were easier to transport. And if I wasn’t so lazy. I’ll save that idea for a special occasion. Anyways, these cupcakes turned out exactly how I wanted them to and everyone loved them!

 

Chocolate Malt Cupcakes

Makes 16 regular cupcakes, about 60 mini cupcakes

For the cupcakes:

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

 

Preheat oven to 350 F. In a large bowl, cream the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each. Add in vanilla. In a separate bowl, combine flour, baking soda, baking powder, cocoa powder, and salt. Add about 1/3 of the dry mixture into the butter/sugar/egg mixture. Then add about 1/2 of the milk. Continue adding, alternating between dry and wet, ending with dry. Scoop batter into lined muffin tins. Bake 12-15 minutes for mini cupcakes, 18-22 for regular cupcakes. Cool completely before frosting.

 

For the frosting:

2 cups powdered sugar

1/4 cup (1/2 stick) butter, softened

2 tablespoons malted milk powder

1 tablespoon cocoa powder

2 tablespoons milk

 

In a large bowl, beat all ingredients together until smooth. Pipe or spread frosting onto cupcakes. Top each cupcake with a malted milk ball (or ganache if you really want. Just use the ganache recipe from the butterbeer cupcakes, replacing butterscotch chips with chocolate).

 

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This is about half of the cupcakes I made: maltedmilk1

 

Cupcake 5: Oreos August 16, 2011

Filed under: Recipes,Uncategorized — kward23 @ 3:51 pm

I love Oreos. I love anything cookies and cream. I just can’t get enough. So I’m putting it in my favorite form, cupcakes. I’ve tried to make cookies and cream cupcakes before, but they just weren’t enough. I made white cake and put crushed Oreos in, and then a basic vanilla buttercream with some finely crushed Oreo cookies (no cream). They were good, yes, but not as good as I imagined they would be. So with this cupcake, I’m really going for a true Oreo experience. I found a recipe for homemade Oreos, so I’m using the cream filling as a frosting and I’m making dark chocolate cupcakes. Yum. You can even add some crushed Oreos into the cupcakes to surprise everyone. Or put one at the bottom of every cupcake. Or even try to put one in the middle (they tend to sink to the bottom anyways). Whatever you want to do to intensify the deliciousness of everything cookies and cream. Regardless, these cupcakes are to die for, especially because the frosting is unbelievable.

 

Oreo Cupcakes

Makes 18 cupcakes

For the cupcakes:

2 1/4 cups all-purpose flour

1 2/3 cups sugar

3/4 cup butter or margarine, room temperature

2/3 cup unsweetened baking cocoa (I used Hershey’s special dark. yum!)

1 1/4 cups water

1 1/4 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon vanilla

2 eggs

 

Heat oven to 350 F. In a large bowl, beat all ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Scoop batter into cupcake cups and bake 20 to 25 minutes or until a cake tester comes out clean. Cool completely before frosting.

 

For the frosting:

1/4 cup butter, room temperature

1/4 cup vegetable shortening

2 cups powdered sugar

2 teaspoons vanilla extract

Heavy cream

Double Stuf Oreos, separated, about 8

 

In a large bowl, beat butter, shortening, powdered sugar, and vanilla until well combined. Add heavy cream to smooth it out, about a teaspoon. Separate Oreo cookies so the cookies are in a plastic bag and put the creams in the bowl with the frosting. Seal the plastic bag and crush the cookies until they are mostly crumbs. Avoid having chunks too large, they will clog the tip. Add crushed cookies to frosting (you don’t need to add them all, just as many as you’d like) and beat once more to combine. Pipe or spread onto cupcakes.

If you want, you can put crumbled, crushed, whole, or half Oreos on top. Or maybe drizzle some fudge over them. I like them without anything, although I’m sure a bit of fudge wouldn’t hurt.

 

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here’s a close up of the frosting because it’s just so delicious:    

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Cupcake 4: Butterbeer August 10, 2011

Filed under: Recipes,Uncategorized — kward23 @ 11:31 pm

I am a huge Harry Potter fan. I’ve read the series too many times to count and have seen almost all of the movies (I’m a bit too attached to the books to see the sixth one). Recently, I even waited in line outside of a theater for 3 hours for the midnight showing, even after buying my tickets a month in advance. So yeah, my love for Harry Potter is probably a bit of an obsession. Anyways, I’ve been dying to try butterbeer. I haven’t made my way down to Orlando to Universal Studios to experience the world of Harry Potter, so I had to find another way to experience the popular wizard drink. And these cupcakes were definitely a great choice. They’re probably my favorite so far. The buttery cream soda cake is savory enough to cut the overwhelming sweetness of all the butterscotch. A delicious butterscotch ganache both fills and tops the cupcakes, with an incredible butterscotch buttercream (say that 10 times fast) to top it all off. A few of my lovely taste testers were reluctant to try them because of the butterscotch, but after a bit of persuasion, they took a bite and I could immediately tell they were in food heaven. I was definitely in food heaven. I practically drank the leftover ganache. I made these once early in the summer and then again to celebrate the release of the final film. These would make an excellent cupcake for any HP fan’s birthday. Or a Harry Potter themed wedding. Or whatever reason you can come up with to celebrate the series that has defined many people’s childhoods. Also, I take no credit for this recipe, I stumbled upon it one day. The original source can be found here, courtesy of amybites. Enjoy!

Butterbeer Cupcakes

Makes 18 cupcakes

For the cupcakes:

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For the ganache:

1 11-oz. package butterscotch chips
1 cup heavy cream

In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Set aside 1/3 cup for the frosting. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For the frosting:

1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

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Cupcake 3: Raspberry-Lemon August 9, 2011

Filed under: Recipes,Uncategorized — kward23 @ 7:02 pm

I love raspberries. I once tried to make a raspberry cupcake with white chocolate frosting, but that was an absolute disaster so I completely gave up on that cupcake. But I really, really wanted to do something with the many pounds of raspberries we have in the house. I decided against a raspberry cupcake, but instead decided that I’d like to try and fill a cupcake with raspberry puree. I couldn’t find a good recipe for a raspberry filling, so I made it up myself. Because of that, I have no idea how much of anything I used. But it was absolutely delicious. So for this cupcake, I went with a vanilla cake, filled it with the raspberry puree, and used a lemon buttercream. I’m not really a huge fan of lemon, but this frosting was just fantastic. The recipes for the cake and the frosting are from a cupcake book that I got from Crate & Barrel. A wonderful choice for a midsummer cupcake, this is sure to be a crowd pleaser.

 

Raspberry-Lemon Cupcakes

Makes 18 cupcakes

For the cupcakes:

1 cup (2 sticks) butter, softened

1 cup sugar

2 cups flour

1 teaspoon baking powder

4 eggs

1 teaspoon vanilla extract

 

Preheat the oven to 350 F. Place all ingredients in a medium bowl and beat until smooth and pale. Scoop batter into cupcake cups and bake for 20 minutes or until a cake tester comes out clean. Cool completely before filling and frosting.

 

For the filling:

Raspberries, frozen or fresh, about 1 cup

Heavy whipping cream

Sugar, about a teaspoon

 

Puree the raspberries in a blender or food processor. Thin the puree with a little bit of water and strain it to remove seeds. Slowly whisk in heavy whipping cream until puree is pink in color and still fairly tart. Whisk in sugar until desired taste is achieved. Fill a small squeeze bottle with the mixture. Insert the tip into the cupcakes, squeezing until the mixture begins to ooze out of the top. Be sure to not overfill the cupcakes.

 

For the frosting:

1/2 cup (1 stick) butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon zest (or lemon juice)

 

Beat the butter and powdered sugar until light and fluffy. Add in vanilla extract. If you plan on using a star tip to frost the cupcakes, add in lemon juice, otherwise you can use lemon zest.

Pipe frosting onto cupcakes. If desired, drizzle more of the raspberry puree over the cupcakes.

 

raspberrylemon

 

Cupcake 2: Cherry Limeade

Filed under: Recipes,Uncategorized — kward23 @ 2:38 pm

My sister has this strange obsession with cherry limeade. And she loves cupcakes. So, whenever I ask her for cupcake ideas, she automatically says she wants cherry limeade. I finally decided to make them, and they were quite the hit. I didn’t actually eat one myself (I’m not a huge fan of the drink), but the response from everyone who did was incredible. The recipe for these was adapted from a cupcake recipe I have in a book for orange soda cupcakes and then did the same with a recipe for vanilla buttercream. For these, I decided that I was going to make two different frostings and swirl them. I probably won’t be trying that again for a while. Only on special occasions. Overall, this was a great summery cupcake that everyone will enjoy.

Cherry Limeade Cupcakes

Makes 12 cupcakes

For the cupcakes: (recipe adapted from Betty Crocker’s orange soda cupcakes)

2 cups flour

3/4 cup sugar

1/3 cup butter or margarine, softened

1 cup cherry limeade (use whatever brand you’d like, can be carbonated)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon finely shredded lime zest

2 eggs

Preheat oven to 350 F. Beat sugar and butter until light and fluffy. Add eggs one at a time, beating until well combined. In a separate bowl, mix flour, baking powder, salt, and baking soda. Add about 1/3 of the dry mixture until well combined, then about half of the cherry limeade. Continue adding, alternating between dry and wet, ending with dry. Stir in lime zest. Scoop batter into cupcake cups. Bake 20 to 25 minutes or until a cake tester comes out clean. Cool completely before frosting.

For each frosting: (there are two)

3 cups powdered sugar

1/3 cup butter or margarine, room temperature

1/2 teaspoon vanilla

1 teaspoon cherry flavoring/lime juice (one for each flavor)

1 to 2 tablespoons milk

Red and green food coloring as needed

Mix the powdered sugar and butter until well mixed. Stir in vanilla, cherry or lime flavoring, and 1 tablespoon of milk. Gradually beat in just enough of the remaining milk to achieve desired thickness. Add more flavoring until desired taste is reached and then tint frosting until you reach your desired color.

To frost the cupcakes, fill two small decorating bags with frosting, one for each flavor, then place those bags in a larger bag that contains the tip. Squeeze to make sure frostings are coming out evenly. Pipe frosting onto cupcakes, making sure that a swirl is clear between the colors. For added decoration, sprinkle with red/pink and green sugar crystals.

cherrylimeade

 

Cupcake 1: Rolos August 8, 2011

Filed under: Recipes,Uncategorized — kward23 @ 11:53 pm

I absolutely love Rolos. There’s just something fantabulous about delicious caramel coated in chocolate that is irresistible to me. So one day at work, I was talking to people trying to figure out what kind of cupcake I should try next and someone originally suggested a Reese’s style cupcake. Big problem though: I hate peanut butter. So I thought about other chocolate candies that were filled with something (I needed to do something chocolate) and Rolos were my first thought. Everyone else thought it was a fantastic idea. Thus the Rolo cupcake was born. I didn’t actually make my own caramel to fill the cupcakes because I’m not that adventurous and after watching my roommate make caramel for brownies once I decided that I just didn’t want to deal with it. But they were still delicious. I used the recipe for the cake part of Better than Sex cupcakes to ensure that the cupcake was rich and chocolatey. For the frosting, I did a standard vanilla buttercream, but I also added just a little bit of cocoa powder to tint it and give it that little extra bit of oomph. These cupcakes could also go without frosting to really capture the flavors of the candy. In true Rolo style, I used gold foil papers, which really grabbed the attention of my lovely crew of taste testers over at Jimmy John’s. Overall, this cupcake is simple, yet definitely a crowd pleaser!

Rolo Cupcakes

Makes approximately 16 cupcakes

For the cupcakes:

1/2 cup (1 stick) butter, room temperature

1 1/4 cups sugar

2 large eggs, room temperature

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder (I just used Hershey’s cocoa powder because I already had it)

1/2 cup milk

1 teaspoon vanilla

2/3 cup mini chocolate chips (optional)

Preheat oven to 350 F. Beat butter until softened. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating until well combined. Mix flour, baking powder, baking soda, salt, and cocoa powder in a small bowl. Mix milk and vanilla in a separate bowl. Add about 1/3 of the dry ingredients to the butter/sugar/egg mixture and beat to combine. Add about half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet, finishing with the dry ingredients. Stir in chocolate chips, if using. Scoop batter into cupcake cups about 1/2 full. Bake for 22-25 minutes or until a cake tester comes out clean. Allow cupcakes to cool completely before filling/frosting.

For the Filling:

Caramel sauce of your choice (needs to be fairly gooey, not solid. I used Hershey’s)

Once cupcakes are completely cooled, fill a small squeeze bottle with caramel and insert the tip into each cupcake, squeezing caramel into the cake until it starts to ooze out of the top. Be careful not to overfill.

For the Frosting:

3 cups powdered sugar

1/3 cup butter or margarine, room temperature

1 1/2 teaspoons vanilla

1 to 2 tablespoons milk

About 1 tablespoon cocoa powder (used to tint, not to flavor)

Mix the powdered sugar and butter until well mixed. Stir in vanilla and 1 tablespoon of milk. Gradually beat in just enough of the remaining milk to achieve desired thickness. Add in cocoa powder as necessary, until frosting is lightly colored and has no distinct chocolate flavor (unless that’s what you want, of course).

Pipe (or spread) frosting onto cupcakes using whatever tip you want, I used Ateco tip #809. If desired, drizzle remaining caramel over cupcakes.

rolos