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Cupcake 13: French Toast February 29, 2012

Filed under: Recipes,Uncategorized — kward23 @ 9:04 pm

I’m not much of a breakfast person. But if I must eat it, there’s going to be syrup involved. And lots of it. Usually it would also include more bacon than any one person should ever eat. Unfortunately for me, I gave up bacon about a month ago, so these wonderful breakfast style cupcakes don’t have any bacon in them. But no worries, they’re still fantastic.

I’ve been dying to make French toast cupcakes for quite some time. Someone suggested them to me over the summer, but I never got around to it. After a few weeks of repeating cupcakes or baking something very simple, I finally had time to try something new and I finally found a decent recipe for French toast cupcakes. Of course, the original recipe called for bacon both in the batter and as a garnish. I had to eliminate this part, but once I can eat bacon again I’ll try these again and include the best part. I also edited the frosting recipe slightly so I didn’t have too much leftover. While the cupcakes were baking, the entire kitchen was filled with the smell of French toast. I was immediately in heaven. Then I made the frosting and it was absolutely fantastic. It might end up higher on my list than the butterbeer frosting and the Oreo cream frosting, which are both incredible. I was sad that I couldn’t use bacon as a garnish, so I sprinkled a little bit of cinnamon sugar on top for added taste.

 

French Toast Cupcakes

Makes 12 cupcakes

For the cupcakes:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 tsp maple extract
1/2 cup milk

 

Preheat oven to 350 F. In a medium bowl, combine flour, baking powder, cinnamon, and salt. In a large bowl, beat butter until light and fluffy, then beat in the sugar. Add in eggs one at a time, beating well after each, then add in maple extract. Alternate adding the dry mix and the milk, beginning and ending with dry. Scoop batter into a lined cupcake tin and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Cool completely before frosting.

 

For the frosting:

1/2 cup unsalted butter, softened

2 tbsp pure maple syrup (make sure it’s pure!)

1/2 tsp maple extract

1 1/2 cups powdered sugar

Pinch of salt

 

In a large bowl, beat the butter until light and fluffy. Add in the maple syrup, maple extract, and salt. Beat in powdered sugar, 1/2 cup at a time, until desired consistency is reached. Spread or pipe onto completely cooled cupcakes. Garnish with cinnamon sugar or bacon if you would like.

 

IMG_0086

 

Cupcake 12: Blue Moon February 26, 2012

Filed under: Recipes,Uncategorized — kward23 @ 2:16 pm

Alright, alright. I know it’s been roughly 2 months since I last posted. But I’ve been busy, with a new semester, harder classes, and 2 very long weeks of midterms. The madness is over, though, so I guess I’ll finally catch up on what I’ve been baking. I’ve mostly been doing simple cupcakes, like the ice cream sundae cupcakes I made earlier in the semester, which were just chocolate cake with hot fudge sauce and vanilla frosting. Pretty simple, yet absolutely delicious. I made the Butterbeer cupcakes again (they’re my favorite, I just couldn’t resist). And then, I finally made the cupcakes I’ve been dying to make for quite some time. Blue Moon. Yes, they have beer in them. One of my favorite beers, actually. A friend of mine found the recipe somewhere on the internet and asked me to make them, but of course I wasn’t yet 21 at that point. I decided they’d be a fantastic Super Bowl cupcake, but seeing as I was working during the Super Bowl, I decided to just make them and take them in to work.

The original recipe called for a frothy white frosting, but it looked like a lot more effort than I’d like to put forth (I didn’t have a ton of free time at this point). So, I decided to make an orange buttercream instead, which only made sense. Everything was delicious. The beer left just a little bit of an aftertaste, and paired with the orange buttercream, tasted a bit like drinking a Blue Moon. I was quite pleased. I suppose if you’re not a huge fan of Blue Moon, you can use your favorite beer and leave the orange zest out or use a different fruit, depending on the beer. Overall, everyone loved them, even my friends who don’t drink at all (the alcohol pretty much bakes out).

 

Blue Moon Cupcakes

Makes 24 cupcakes

For the cupcakes:

3/4 cup unsalted butter, softened

1 3/4 cup sugar

2 1/2 cup flour

2 1/2 tsp baking powder

1/2 tsp salt

3 eggs, room temperature

1 tsp vanilla

2 drops red food coloring (optional)

10 drops yellow food coloring (optional)

1/2 tsp orange zest

1 cup Blue Moon beer

1/4 cup milk

 

Preheat the oven to 375 F. In a medium bowl, mix the flour, baking powder, and salt. In a large bowl, beat butter until light and fluffy, then beat in the sugar. Add eggs one at a time, beating after each. Beat in vanilla, orange zest, and food coloring (if you want). In a measuring cup, combine Blue Moon and milk. Alternate adding the dry mix and the liquids, starting and ending with dry, beating between additions and scraping the bowl as necessary.  Scoop the batter into a lined cupcake tin and bake for 18 minutes, or until they are golden and a toothpick inserted in the center comes out clean. Let cool completely before frosting.

 

For the frosting:

1/3 cup butter, softened

1 tsp vanilla extract

1 – 1 1/2 tsp orange extract (to taste)

3 cups powdered sugar

2-3 tbsp milk

 

In a large bowl, beat butter until light and fluffy. Beat in vanilla and orange extracts. Add in powdered sugar, 1 cup at a time. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread or pipe onto cupcakes. Top each with an orange slice if desired.

 

bluemoon

 

Cupcake 11: Apple Pie November 24, 2011

Filed under: Recipes,Uncategorized — kward23 @ 7:25 pm

I love Thanksgiving. There is a seemingly endless supply of turkey and mashed potatoes, two of my favorite foods (even more so now that I’m used to eating campus food). There’s also more dessert than any one person should eat. I’m not a fan of the usual pumpkin pie, but I do have a soft spot for apple pie. The last few years, I’ve been in charge of the apple pie, using a recipe I found in a kid’s cookbook. It’s delicious. But this year, I didn’t really feel like baking a whole pie. I think it’s the constant desire for cupcakes that made me feel that way. So, I made apple pie cupcakes! I found the recipe randomly last year and made them, but they didn’t turn out quite right that time. This year, however, they look and smell spectacular.

The original recipe calls for a vanilla frosting, but by the time I got home yesterday, it was a little late to head to the grocery store to buy more butter (it requires 2 1/2 sticks!). So I decided to shake things up and make the same cinnamon frosting I made for the Snickerdoodle cupcakes. It’s delicious. And it’s even better on top of these cupcakes. I must say that while nothing can ever fully replace a nice warm slice of apple pie, these cupcakes are a pretty decent replacement for those of us that are just too lazy to make a pie.

 

Apple Pie Cupcakes

Makes 20 cupcakes

For the cupcakes:

3 cups sifted cake flour

1 tbsp. baking powder

½ tsp. salt

1 cup butter, at room temperature

2 cups sugar

4 eggs

1 ½ tsp. vanilla extract

1 cup milk

 

Preheat the oven to 350 F. In a large bowl, beat butter until softened, then add in the sugar and beat until fluffy. Add the eggs one at a time, beating until well combined. Add in vanilla. In a separate bowl, mix flour, baking powder, and salt. Add about 1/4 of the dry mixture to the butter/sugar/egg mixture and beat until well combined. Add about 1/3 of the milk, mixing well. Continue adding dry and wet ingredients, starting and ending with dry. Scoop batter in to a lined cupcake tin and bake for 18-22 minutes, or until a cake tester comes out clean. Let cool completely before coring/filling/frosting.

 

For the filling:

2 large apples (I used Honeycrisp)

2 tbsp butter

2 tsp cinnamon

2-3 tbsp sugar

 

To make the apple filling, heat the butter a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well. Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and let cool.

To fill the apples, use a small paring knife to core each cupcake, making sure to leave a rim around the top of each cupcake. Once the apple filling is completely cooled, fill the cupcakes.

 

For the frosting:

1/3 cup butter

3 cups powdered sugar

1 1/2 tsp vanilla

2 tsp cinnamon

2 tbsp milk

 

In a large bowl, beat the butter until softened. Add the powdered sugar 1 cup at a time. Mix in vanilla, cinnamon, and 1 tbsp of milk. Continue adding small amounts of milk until desired consistency is reached. Pipe frosting onto cupcakes.

 

applepie

 

Cupcake 10: Peppermint Patty November 13, 2011

Filed under: Recipes,Uncategorized — kward23 @ 3:49 pm

Alright, alright I know I’ve been slacking on updates. Forgive me, I’m a busy college student. But I have been baking and trying to come up with new and fantastic ideas!

I was looking for ideas one day when my roommate offered me her 3 different cupcake books to look at. I was browsing through, not really finding anything that really drew me in. Until the end of the third book when I found something peppermint and I knew I wanted to do peppermint. The only problem was, what could I possibly do with it? It’s too early in the season for candy canes (not until the day after Thanksgiving!). I was on my way to work one day and it hit me. Peppermint patties. I made brownie bites with peppermint patties in them my freshman year and they were delicious. I had already bought peppermint extract, so I was all set. The only problem was how I should properly recreate one of my favorite candies. I settled for a dark chocolate cake with a white chocolate peppermint ganache and then a frosting that included a bit of that ganache. I will admit I took that idea from the butterbeer cupcakes that I absolutely adore. Anyways, these cupcakes turned out fantastically and were adored by everyone. And then I forgot to take a picture, so I apologize!

 

Peppermint Patty 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 butter until softened, then add in sugar and beat until fluffy. Add eggs one at a time, mixing until well combined, then add vanilla. In a separate bowl, combine flour, cocoa, baking soda, salt, and baking powder. Add about 1/4 of the dry mixture and beat well. Add about 1/3 of the water and beat until well combined. Continue adding the dry mix and water, ending with dry, mixing each time until well combined, scraping the bowl as necessary. Scoop into a lined cupcake tin and bake 20 to 25 minutes or until a cake tester comes out clean. Cool completely before filling and frosting.

 

For the ganache:

1 11-oz. package white chocolate chips
1 cup heavy cream

Peppermint extract (about 1 teaspoon)

In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine white chocolate chips and heavy cream and stir until completely combined and smooth. Add peppermint extract a few drops at a time until desired flavor is reached. 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 peppermint ganache
1 teaspoon vanilla
1 teaspoon peppermint extract
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, peppermint extract, 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 half of a York peppermint patty (if you want to). You can also melt dark chocolate to drizzle over top of them.

 

Cupcake 9: Snickerdoodle September 21, 2011

Filed under: Recipes,Uncategorized — kward23 @ 11:27 am

My mom volunteered me to bake for her cousin’s baby shower this past weekend. I agreed, of course, because I would really like to start catering events. I spent a lot of time trying to figure out what kind of cupcake I should bake so that I would please everyone and still have an appropriate cupcake. My mom’s original idea was a margarita cupcake, which I immediately shot down. That would just be wrong. And then a friend of mine passed on a link she found to snickerdoodle cupcakes with cinnamon cream cheese frosting. I decided that these were perfect, with the exception of the frosting because I just don’t like cream cheese. Snickerdoodles are my favorite cookie, so I was drawn to these cupcakes immediately. I decided to make a cinnamon buttercream, which turned out fantastically. Luckily, I was able to box a few up and take them back to school with me. So apparently cupcakes can survive a 3 hour drive! Everyone at the shower loved them and my friends at school that got one of the extras loved them as well. And if you’re going to make these, you better love cinnamon because your kitchen will definitely smell like it and it’s what these cupcakes are all about.

 

Snickerdoodle Cupcakes

Makes 18 cupcakes

For the cupcakes:

1 1/2 cups cake flour (or add 1 tbsp cornstarch per cup of all purpose flour)

1/2 tbsp baking powder

1/4 tsp salt

1/2 tbsp cinnamon

1/2 cup butter, at room temperature

1 cup sugar

2 eggs

1 tsp vanilla

2/3 cup milk

 

Preheat the oven to 350 F. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, and then vanilla, beating until smooth. Slowly add flour and milk, alternating between dry and wet, starting and ending with dry. Mix until well incorporated. Scoop batter into a lined muffin tin. Bake for 18-20 minutes or until a cake tester comes out clean. Allow cupcakes to cool completely before frosting.

 

For the frosting:

3 cups powdered sugar

1/3 cup butter, room temperature

1 1/2 tsp vanilla

1-2 tbsp milk

1 tbsp cinnamon

 

In a medium bowl, combine butter and powdered sugar until well combined. Add vanilla and 1 tbsp milk. Begin adding cinnamon until you reach the desired taste. Add milk until you reach the desired consistency. Pipe or spread onto cupcakes. If you want, sprinkle cinnamon sugar over top of the cupcakes.

 

snickerdoodlecupcakes

 

Cupcake 8: Neapolitan September 6, 2011

Filed under: Recipes,Uncategorized — kward23 @ 10:15 am

So I’ve never really been into the whole neapolitan ice cream thing, but I really do enjoy some good chocolate covered strawberries.To be quite honest, my inspiration for this one didn’t come from something I found on the internet, as usual, or something I really enjoy. The inspiration for this cupcake actually came from my most recent trip to Wal-Mart. I was wandering around the store trying to find some sort of inspiration for cupcakes to bake over the long weekend and I (almost) ran into the giant Oreo display. Apparently Nabisco is now making what they call a triple double neapolitan Oreo. It’s 3 vanilla Oreo cookies layered with both chocolate and strawberry fillings. And it looks delicious. So I decided after seeing those that I would make these cupcakes. I would have loved to do a strawberry filling instead of chocolate, but seeing as I don’t have a food processor in my dorm, I’d have to stick with a chocolate filling to avoid using jam or jelly. I ended up making vanilla cake, using the same recipe from the raspberry lemon cupcakes I made a few weeks ago, which turned out quite fantastically. I then made a dark chocolate ganache and then a strawberry frosting. I did manage to find strawberry extract at Wal-Mart (they really do sell everything!) so that I could make the strawberry frosting. I also decided to do a small garnish on these, consisting of a strawberry slice and, as usual, a drizzle of the leftover ganache. They were absolutely delicious and my friends here in Kent love me even more than before. I’m also getting on the good side of the RA’s.

 

Neapolitan Cupcakes

Makes 14 cupcakes

For the cupcakes:

1 cup (2 sticks) butter or margarine, room temperature

1 cup sugar

2 cups flour

4 eggs

1 teaspoon baking powder

1 teaspoon vanilla extract

 

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

 

For the ganache:

1 bag (10-11 oz) chocolate chips (milk or dark will work)

1 cup heavy whipping cream

 

In a double boiler, combine chocolate chips and cream and stir until completely combined and smooth. Let cool for a few minutes, then pour into squeeze bottles. (A half batch of this would also be okay. I just like to have extra to eat.) Insert tip of squeeze bottle into cupcakes, squeezing until chocolate begins to ooze out of the top. Be careful to not overfill.

 

For the frosting:

3 cups powdered sugar

1/3 cup butter or margarine, softened

1/2 teaspoon vanilla

1 1/2 teaspoons strawberry extract

1 to 2 tablespoons milk

Pink or red food coloring

 

In a large bowl, combine powdered sugar and butter until light and fluffy. Add vanilla, strawberry extract, and 1 tablespoon milk. Add extra milk as needed to obtain desired consistency. Add just a little bit of pink or red food coloring to achieve desired color. I went with pink to give it the color of strawberry ice cream. Spread or pipe frosting onto cupcakes.

If desired, slice fresh strawberries to garnish cupcakes. Finish by drizzling cupcakes with leftover ganache.

 

neapolitancupcakes

 

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.

 

DSCF3786

 

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

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