Snickerdoodle Cupcakes
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar.
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar 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 three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Seven-Minute Frosting
This recipe is from "Martha Stewart's Cupcakes."
Ingredients
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Sunday, August 8, 2010
Brownie Heart Cupcakes
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Luscious Lemon Bars
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Skinny Carrot Cupcakes with Cream Cheese Frosting
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
White Chocolate Macadamia Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
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