Feeds:
Posts
Comments

Posts Tagged ‘cupcakes’

I thought after a whole week of posting every day that I would be tired and would need a break.  I guess I was wrong!  I had a sweet tooth today, which seems to happen when I’m trying to not have one.  Does that make sense?  I wasn’t sure what I wanted to make but I remembered I had cream cheese frosting leftover from a baking expedition earlier this week.  To use up the cream cheese frosting, I decided to make these delicious Apple Spice Cupcakes.  The applesauce in the batter makes these cupcakes incredibly moist.  They have a nice spice from the cinnamon, cloves, nutmeg, and apple pie spice.  If you don’t have apple spice in your cabinet you can easily replace it with cinnamon.  These have whole wheat pastry flour in them as well.  If you don’t have that in your kitchen you can just replace with regular all-purpose flour.  The cream cheese frosting has a nice twist to it too with the addition of the cinnamon.  You can a little or a little more, just depends on how much cinnamon you prefer.  These cupcakes make the house smell delicious too. 

Enjoy!

 

Apple Spice Cupcakes with Cinnamon Cream Cheese Frosting

Print Recipe

Makes 24 cupcakes

1 cup all-purpose flour

1 cup whole wheat pastry flour

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp apple pie spice

1/8 tsp nutmeg

1/8 tsp ground cloves

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

½ cup light brown sugar, packed

4 large eggs, room temperature

1 1/2 cups applesauce, unsweetened

Preheat oven to 350.  Line standard muffin tins with paper liners.  Whisk together flours, baking soda, salt, cinnamon, apple pie spice, nutmeg, and cloves.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Reduce speed to low, add applesauce and then the flour mixture.  Beat until just combined.

Divide batter evenly among lined cups, filling each three-quarter full.  Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes.  Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in an airtight container.

Cinnamon Cream Cheese Frosting

  • 1 package (8 ounces) organic Neufchatel cheese, room temperature
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 ½ vanilla extract
  • ¼ to ½ tsp cinnamon

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon.  Top each cupcake with 2 tbsp of frosting and spread to cover.  You can also pipe the frosting onto the tops of the cupcakes.

Frosted cupcakes can be refrigerated up to 3 days in airtight container; bring to room temperature before serving.

Take a bite and enjoy!

Advertisements

Read Full Post »

We are back home!  We made it back to sunny South Florida on Sunday afternoon.  Walking back into the house was great!  It was sad to leave Charleston, but we were all happy to get back home and back to our surroundings.  It also helped that the weather was 78 and sunny!  A great change from the cold weather in Charleston.  It makes you appreciate the mild climate we have in the winters.  However, today we are experiencing a slight cold front.  I think those of you up North would laugh at our version of a cold front.

While on our trip to Charleston I had the pleasure of making dessert for Christmas Eve dinner.  As I said in my previous post being in my mother-laws kitchen was interesting.  Let’s just put it this way, next year for Christmas I’m going to get her an electric mixer.  It was very comical watching me mix the batter for these cookie cupcakes.  Once the batter got to a certain thickness the beaters would come out of the mixer and into the bowl making a big mess.  At first I thought I was doing something wrong.  After several attempts I realized it wasn’t me but it was the mixer!  I ended up having to go back to the old method of mixing it by hand.  It made me appreciate my wonderful standing mixer sitting on my kitchen counter back at home.  I have to say I almost kissed it when I walked into the door on Sunday! 

This recipe is adapted from Martha Stewarts Cupcake Cookbook.  This was a Christmas gift from my wonderful assistant at work.  Thanks Jenn!  I have had such a great time looking through the cookbook and have so many marked that I want to try.  I thought these cookie cupcakes would be a nice easy dessert and something the girls would enjoy too.  I made just a few slight changes to the recipe but for the most part I have to give Martha all the credit.  Thanks Martha! 

Just a quick note: Make sure to check them towards the end and don’t let them get too golden.

Enjoy!

Chocolate and White Chocolate Chip Cookie Cupcakes

Print Recipe

1 ½ cups all-purpose flour

¾ tsp baking powder

½ tsp salt

1 cup (2 sticks) unsalted butter, room temperature

¾ cup sugar

¾ cup light brown sugar, packed

3 large eggs

1 tsp vanilla extract

1 cup milk

½ cup semi-sweet chocolate chips

½ cup white chocolate chips

Preheat oven to 375 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in two batches, alternating with the milk, and beating until combined after each.  Stir in chocolate and white chocolate chips by hand.

Fill each lined cup evenly with batter.  Bake, rotating tins halfway through, until pale golden and cake tester inserted in center comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes. 

For chocolate topping: Place 1 cup chocolate chips in a heat proof bowl and microwave on high for 1 minute.  Remove dish carefully from microwave and stir chocolate.  If the chocolate is not melted, continue to microwave on high at 30 second intervals until melted through.  Once melted, use a fork and dip into chocolate and then drizzle on tops of cooled cupcakes.

Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Read Full Post »

Yesterday my little munchkins turned 2!  It’s still hard for me to believe they are two.  It’s amazing how much they have changed in this short year.  Last year they could barely walk and now they are running, jumping, dancing, and everything in between.  Last year all they could do was say a handful of words now they are talking and singing up a storm.  It’s sad to think they are getting so big and growing so fast, but it has been so rewarding.  I still remember the day I found out I was having twins.  It feels like it was just yesterday.   I have to admit that day was overwhelming!  Not one, but two little ones….two little ones that I would need to be the best mommy I could.  Once the girls arrived I would not have wanted it any differently.  I couldn’t imagine my life with only one.  It was challenging in the beginning and there are times were it still is but I wouldn’t trade it for anything.  They are the best little girls a mommy could ask for and they make me laugh and smile every day.  And at the end of a long work day, it’s the best medicine.

A few weeks ago I posted what I made for the girls for their 1st birthday.  After a little thought I decided this year I would make them cupcakes again but this year make pumpkin spice with maple cream cheese.  They love pumpkin, just like their mommy so I knew that would be safe.  Now for the cake topper I thought about elephants because their recent obsession has been the imitations my husband and I try to do for elephants.  It’s pretty funny and they seem to enjoy it.  I have to admit last year was my first time working with fondant and this year I was a little rusty.  I started these Saturday night and they weren’t the best but the girls loved them which is all that counted in my book.  Here are a couple pictures of their birthday cupcakes…

And the elephants….

The girls had a great birthday filled with great presents from friends and family.  Thank you everyone!  By the end of the day the girls were getting that it was their birthday and kept asking us to sing the “Happy Birthday” song.  Next year I can only imagine what their birthday will be like.  In the meantime, I’m going to sit back and enjoy another year watching my little girls grow up.  Everyone says it goes by fast so I better enjoy it.

Just a few tips on the cupcakes, you can half the recipe because a full recipe makes close to 36 cupcakes.  When only wanting a few I have just cut the recipe in half and it’s been perfect.  Also, if you want you can make the cupcakes and the frosting the day before.  Store the frosting in the refrigerator and the cupcakes in an airtight container.  Just take the frosting out 15 to 20 minutes before you plan to ice the cupcakes.  Makes things a little easier. 

And of course….enjoy!!

 

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

 Print Recipe

  • 1 1/3 cups all-purpose flour
  • 1 1/3 cups white whole wheat flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1/8 tsp ground ginger
  • 1 tsp salt
  • 1 can (15 oz) solid packed pumpkin (about 1 ¾ cups)
  • 3/4 cup sugar
  • 3/4 cup firmly packed dark brown sugar
  • ½ cup canola oil
  • ½ cup unsweetened applesauce
  • 4 eggs

Preheat oven to 350 degrees.  Line two 12 standard muffin tins with paper liners.

To make cupcakes:

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

In a large bowl, whisk together the pumpkin, sugar, brown sugar, oil and unsweetened applesauce.  Add the eggs one at a time, whisking after each addition.

Add the flour mixture in three additions, stirring with a whisk until combined.

Fill the muffin tins about three fourths full.  I used a quick release ice cream scoop to make sure the cupcakes were evenly sized.  Bake the cupcakes until they are golden and toothpick inserted in center comes out clean, about 20 to 25 minutes.  Transfer the tins to a wire rack and let cool for 10 minutes, then remove cupcakes from the tins and let cool completely. 

Maple Cream Cheese Frosting

  • 1 package (8 ounces) organic Neufchatel cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • 2 cups confectioners’ sugar

To Make Frosting:

In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth.  Add maple syrup, vanilla and confectioners’ sugar; continue beating until combined and smooth.

To assemble cupcakes:

Top each cupcake with 2 tbsp of frosting and spread to cover.  You can also pipe the frosting onto the tops of the cupcakes using decorating tip of choice.  I usually use a 1mm star tip.

Read Full Post »

Carrot Cupcakes with Cinnamon

 

We are two weeks away from the girls 2nd birthday!  It’s so hard for me to believe it’s been another year.  Thinking about it often makes me sad but also happy because they have brought so much happiness to our lives.  There is nothing like coming home from a long day at work with “mommy!” and a big running hug.  It’s priceless and I’m enjoying it while I can because I know as they get older it won’t happen as much.  As their birthday approaches I have been trying to figure out what kind of “birthday” cupcakes I will make this year.  Last year, I made these carrot cake cupcakes.  I convinced myself that these had carrots in them it would be a healthy alternative to chocolate or any other flavor.   The girls didn’t know what to do with these as we placed them on their highchair.  Then again they were overly fascinated with the farm animals I attempted to make out of fondant. 

I had never worked with fondant before and I decide to tackle making farm animals to top some of the cupcakes.  So we had a couple pigs, a cow, and a sheep.  I’m a perfectionist so those four took a lot of time.  Making them was fun but I seriously hated to throw them away after all those hours spent. 

As I say this I’m brainstorming as to what I’m going to spend long hours making this year.  Maybe Sesame Street characters?  Or Dora?  Or what about jungle animals?  All of which are their new favorites.  I think I’m leaning towards jungle animals since they are all about the noises we attempt to make for them all.  Clair often turns to me at dinner and says “mommy, elephant”, which her attempt to get me to do my best elephant imitation.  She then says “mommy, tiger” which is a whole lot easier to do then the elephant.  Not only am I brainstorming about the topping but what about the flavor?  Maybe it will be chocolate this year?  Stay tune to find out.  I’ll be sure to post what the final decision will be.

To help me with my brainstorming and my husband’s request for cupcakes I decided to make the carrot cupcakes while the girls took their nap yesterday.  It didn’t help that I was also craving something sweet.  I ran about 12 miles this weekend so giving into my sweet tooth seemed ok.  I found the carrot cake recipe from Martha Stewart last year and made some minor adjustments.  These are moist and delicious and with the cinnamon cream cheese frosting they are even better.  Enjoy!!

 

Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Adapted from Martha Stewart

Print Recipe

  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½  tsp ground cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¾ cup (1 ½ sticks) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 Tbsp plain low fat yogurt (can also use Greek Yogurt)
  • ½ tsp vanilla extract
  • 1 ½ cups grated carrots (about 3 or 4 medium carrots)
  • ¼ cup walnuts (optional)

Preheat oven to 375.  Line 12-cup standard muffin tin with paper liners.

In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla.  Stir in carrots and walnuts (if using).  Gradually add dry ingredients to butter mixture until well combined.  Divide among muffin tin. Bake 25 minutes, rotating pan halfway through until a toothpick inserted in center comes out clean.

Let cool on a wire rack in pan for 5 minutes.  Then remove from pan to a wire rack to cool completely before frosting.

 

 cupcake with cinnamon cream cheese

Cinnamon Cream Cheese Frosting

  • 1 package (8 ounces) organic Neufchatel cheese, room temperature
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 ½ vanilla extract
  • ¼ to ½ tsp cinnamon

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon.  Top each cupcake with 2 tbsp of frosting and spread to cover.  You can also pipe the frosting onto the tops of the cupcakes.

Read Full Post »