Peach Cupcakes!

IMG_5378As the days towards the beginning of a new school year go by, I am constantly reminded of how quickly summer seemed to slip by. The days of eating fruit outside and sleeping in to my heart’s content are soon to be lost. Luckily for me, I decided to try out a new recipe for a “Peach Cake“. I decided to use the recipe for cupcakes to get rid of some leftover frosting I had, and they were the perfect summer treat. As my mom says, “A nice punctuation mark at the end of a nice summer.” Here’s how I did it:

Ingredients:

  • 3 ½ cups sifted cake flour
  • ½ teaspoon salt
  • 3 ¾ teaspoons baking powder
  • ¾ cup salted butter, softened
  • 2 ¼ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ tsp pure almond extract
  • 1 cup washed, pitted and pureed peaches

Preparation:

Sift together the flour, salt and baking powder. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and almond extract for three minutes, scraping down the sides of the bowl as needed. Add the sifted flour to this creamed mixture a cup a time, alternating with the peach puree. Beat at medium speed for two minutes, scraping down the sides of the bowl halfway through.

IMG_7005This is where I placed the batter into cupcake tins, but feel free to follow the original recipe here.

I would recommend these cupcakes to anyone who’s looking for one last tasty bite of summer! Or just anyone who loves good desserts. The peach flavor of the cupcakes was subtle, but still noticeable. img_5377.jpg

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“Dirt Bombs” Cinnamon muffins!

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Hi everyone! I’m a big fan of cinnamon and when my mom suggested this recipe for me, I was very excited! This recipe is so good, despite the name 🙂 If you’re a fan of cinnamon I think you should try this out! Here is the recipe:

Ingredients

3 cups, minus 3 tablespoons, all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

3/4 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup whole milk

Topping

3/4 cup unsalted butter, melted

1/2 cup granulated sugar

1-1/2 teaspoons ground cinnamon

Preheat oven to 375 degrees. Place the rack in the center position. Generously grease a standard 12-cup muffin pan.

In a large mixing bowl, sift together the flour, baking powder, salt, nutmeg and cardamom.

In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Add eggs, one at a time, beating well after each addition.

Mix dry ingredients into the butter/sugar mixture, alternating with milk in two additions and mixing gently by hand to incorporate all the flour. (The batter will be on the stiff side, but airy. Don’t over-mix or beat batter as this will make the muffins tough.)

Spoon batter into the prepared pan, filling cups two-thirds full without smoothing the tops.

Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Prepare the topping: Put the melted butter in a bowl. In another bowl, combine the sugar and cinnamon.

Dip the muffins (tops, sides and bottoms) in the butter, using a pastry brush – if necessary – to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon-sugar mixture. Serve warm or at room temperature.

Makes 12-16 dirt bombs.

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If you try these, let me know! They are delicious!

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“Sandwich” Cupcakes

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Hi everyone! I recently made some cupcakes which were incredibly delicious, if you have the time, I really recommend both the cupcake recipe and the frosting. I decided to frost them in this particular way because, I had previously seen a very cute cupcake that looked like a hamburger with the frosting in the middle. I wanted to try that, but I didn’t have time to really make it look like a burger or add green frosting for lettuce or red for ketchup. However, although they didn’t look like hamburgers, they tasted like great cupcakes.

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I got this recipe from a great looking blog called My San Francisco Kitchen! Here it is:

Ingredients

1 cup softened unsalted butter
2 cups granulated white sugar
4 eggs
2 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1⅓ cups cold milk

Instructions

Preheat oven to 350 degrees F.
Whisk together flour, salt, and baking powder in a large bowl and set aside.
Cream butter and sugar together in a standalone mixer with paddle attachment (or electric hand mixer).
Add eggs, one at a time until blended.
Add vanilla and beat on medium just until blended, then turn to low speed.
Add flour mixture a little at a time until all of it is blended in. Mixture will be very thick.
Add cold milk and set mixer to “stir” setting, or the very lowest setting possible.
Once you have a homogenous mixture, use a large spoon to scoop batter into a prelined cupcake pan, filling each cup ⅔ full.
Bake about 25 minutes, until toothpick comes out clean.
Remove immediately and place onto a cooling rack to cool before frosting.

These were delicious! Next I used a chocolate frosting recipe I got from here. Here it is:

Ingredients

1/2 cup (1 stick) butter or margarine
2/3 cup Cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

It was very easy and delicious!

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Let me know if you try this out!

Lemon Cupcakes With Blackberry Glaze

Hello everyone! So I recently made some lemon cupcakes. I had intended on making a blackberry buttercream frosting, however for some strange reason it wasn’t working out. I turned it into a glaze and it tasted really good! I recommend trying this out, let me know if the frosting works for you! Here is the recipe for the cupcakes, I got it here:

Ingredients:

3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

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My class seemed to like these as cupcakes.

Here is the recipe for the glaze/frosting, I got it here:

Ingredients

1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar (Personally I think less)

Preparation

1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry blackberries before adding to frosting.

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My classmates seemed to love this glaze.

Owl Cupcakes!

So, I wanted to make something Halloween themed soon and was thinking about what I should make. I know, I know, owls aren’t that Halloween-y but they are a little bit seasonal….maybe. Anyway, I found this idea while browsing the internet and came across this website! I think the idea is so cute!

20131022-141614.jpg Cute right? Anyway I used a simple vanilla cupcake recipe here is the link:

INGREDIENTS (Makes 12 cupcakes)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

DIRECTIONS

STEP 1
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
STEP 2
In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
STEP 3
Add flour mixture and milk alternatively, beginning and ending with flour mixture.
STEP 4
Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

I used some left over chocolate frosting I had from a cake I made for my dad’s birthday, and then used some cream filled cookies and chocolate candies to construct the owls.

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I was very satisfied with my end product!

Brownie Muffins!

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Hey everybody! After asking my class what they wanted me to make for them, I was surprised by the amount of requests for brownies. I wasn’t exactly sure about it because brownies were pretty simple. However, they are also delicious and I needed a new brownie recipe! So, with the help of a classmate, I decided to make brownie muffins. They were very tasty and I recommend them, here is the recipe:

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Ingredients (Please note, the recipe makes mini muffins and I doubled it to make 16 regular sized muffins)

1 cup white sugar
½ teaspoon Almond extract (I used vanilla extract)
½ cups all-purpose flour
¼ teaspoon baking powder
¼ cup cocoa powder
⅛ teaspoon salt
2 eggs
½ cup butter – melted
Icing Sugar – for sprinkling

Instructions
Preheat oven to 350F (175C)
Place mini muffin cups inside mini muffin baking pan
Melt butter and set aside
Mix the rest of the ingredients together and then add the melted butter. Mix well until batter is smooth.
Pour into mini muffin cups (about ¾ full) and place in preheated oven for 20-25 minutes
Sprinkle with icing sugar or cover with icing

Thank you so so much to: http://www.mayaskitchen.info/2013/04/29/mini-chocolate-brownie-muffins/ you should check out that blog, the brownie muffins were great!

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C is for Cupcake

I have seen these on the internet a lot. They are so adorable! I love the Cookie Monster, he’s awesome. He’s one of the best characters on Sesame Street…I think…unless they’ve added new characters, I haven’t seen it in years. One of my classmates birthday came, so I decided to make her some Cookie Monster cupcakes. Yum! I thought these were really cute, fun, and tasty! Also, thanks to http://photographybyme44.wordpress.com/ for taking some of the pictures for me! She’s great, you should check out her blog.

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Here’s the recipe:
Vanilla Cupcakes:

Servings: Makes 15 cupcakes

Ingredients:
1 1/4 cups cake flour or Canadian bleached all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or (According to Glorious Treats, you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

How to Make the Best Vanilla Cupcakes:
Preheat the oven to 350 degrees F and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
4. Add vanilla and oil and beat on medium speed (1 minute).
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
7. Bake for 12 -14 minutes at 350 degrees F. My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove.

Once the cupcakes are cooled to room temp, pipe on the frosting. I used this amazing cupcake frosting recipe. When piping on the frosting, I didn’t have the right frosting tip so I just used the coupler and made about circles working from the outside in. It was perfect and super easy!

* A note about the flour: all-purpose works, it just does won’t produce a cupcake quite as soft as cake flour or Canadian Flour.

Then I made some blue buttercream frosting,

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That picture doesn’t look very good but…oh well!

Buttercream:
Ingredients:
6 cups confectioners’ sugar (I actually used 2 cups and it was fine)
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Food colorings (optional)
Directions:
Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners¿ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.

My classmate really liked these, I think. I believe you will too, you should try them.

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Thanks to: http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/, for the cupcakes: http://www.williams-sonoma.com/recipe/quick-buttercream-frosting.html, for the frosting, and: http://www.kidspot.com.au/best-recipes/kids-cooking+5/cookie-monster-cupcakes-recipe+4131.htm, for the idea.

Vanilla Cupcakes with Rich Chocolate Frosting

I’m so glad its spring! You know what reminds me of spring? Cupcakes. I don’t know why but they feel very spring-like to me. Cupcakes are fun. Today, I made these cupcakes with my friend. We made them for a birthday celebration! My friend and I think that the cupcake and frosting go well together. The cake is buttery and the frosting is rich. They are delicious! Here is the recipe:

Ingredients:

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla

Directions:

1
Preheat oven to 350°.
2
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4
Add the sugar gradually and beat until fluffy, about 3 minutes.
5
Add the eggs one at a time, beating well after each addition.
6
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7
Divide batter among the cake pans.
8
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9
Let cakes cool in the pans for 10 minutes.
10
Remove from pans and cool completely on wire rack.
11
If you’re making cupcakes, line two 12-cup muffin tins with cupcake papers.
12
Spoon the batter into the cups about three-quarters full.
13
Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14
Remove cupcakes from pans and cool completely on a rack before icing.

Icing ingredients:

3/4 cups of cocoa
4 cups of powdered sugar (I use 2 1/2 cups)
1/2 cup of butter
1 tsp. vanilla
1/2 cup evaporated milk

Directions:

Mix cocoa and sugar together first; add remaining ingredients. Stir until smooth.

Read more at: http://www.food.com/recipe/magnolia-bakerys-vanilla-birthday-cake-and-frosting-139518?oc=linkback and http://www.cooks.com/rec/view/0,166,145171-234207,00.html

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I really recommend these! They are great!