LilSugar

Comforting Cupcakes

Baigneuse — Wed, 10 Feb 2010 23:51:36 -0800

My all-time favorite scent, and dessert, is the ever-so-delicious buttercream cupcake. And while I'm being honest here, my addiction extends far from the kitchen, and right into my bathroom. After all, what could be more delicious than bathing in the aroma of cupcakes? I, for one, can't think of a thing! That's why I'm passing my scrumptious recipe for bubble bath perfection onto you. Just don't try eating it! To find out more, keep reading.

Cupcakes While We Wait for Sweet Spring

finn — Mon, 08 Feb 2010 06:53:44 -0800

Are you excited about the spring planting and dreaming of flowers, birds and butterflies? While you wait and wait and peer out at the snowy scape outside your window, try making these beautiful little cakes.

Nest Cupcakes Keep Us Planning for Spring

Ingredients

1 cupcake
Chocolate frosting
Chow mein noodles, dipped in chocolate

Jelly beans
1 plastic bird

Instructions

Frost the cupcake, then build a nest with the chocolate-covered chow mein noodles.
Place the jelly-bean eggs inside and perch the bird nearby.

http://Gardengreenangels.blogspot.com

TV Dinner Cupcakes

lauren — Wed, 02 Dec 2009 10:27:02 -0800

My sil made these adorable cupcakes for my brother's birthday! With a little creative use of donuts, candy, frosted flakes, white chocolate and frosting; she transformed these regular box cupcakes into a sweet tv dinner dessert. Two drumsticks, mashed potatoes with butter and assorted veggies...

Jimmy Only Likes Chocolate Cupcakes

YumSugar — Wed, 18 Apr 2007 15:58:39 -0700

Jimmy Only Likes Chocolate Cupcakes
Barely adapted from Chocolate-Covered Mint Meltaway Cupcakes in Cupcakes by Elinor Klivans (a highly recommend book!)

These measurements should make 28-32 normal sized cupcakes.

For Chocolate Sour Cream Cupcakes
6 oz unsweetened chocolate - chopped
2 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter - at room temp
2 1/2 cups sugar
4 large eggs
1 cup sour cream
1 cup water

For Chocolate Fudge Filling
1 1/2 cup heavy whipping cream
4 tbsp unsalted butter (1/2 stick) - cut into pieces
18 oz (3 cups) semisweet chocolate chips
1 1/2 tsp vanilla extract

For Chocolate Fudge Glaze
2 1/2 cups heavy whipping cream
5 tbsp unsalted butter - cut into pieces
7 1/2 tbsp light corn syrup
4 cups semisweet chocolate chips
1 1/2 tsp vanilla extract
2 tbsp cinnamon schnapps - *see note

Make the Fudge Filling

In large saucepan, heat the cream and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
Add in vanilla and whisk until it is smooth and all of the chocolate is melted.
Transfer to a large bowl and stir in any flavor if desired (Jimmy likes chocolate on chocolate with chocolate, so no flavoring for us, however the book recommends 1/2 tsp of peppermint extract, but I think coffee or cinnamon would be great too). Cover and refrigerate until firm but is still soft to the touch (at least 1 1/2-2 hours).

Make the Cupcakes

Preheat the oven to 350F.
Line muffin tins with paper cupcake liners - spray with nonstick cooking spray - set aside.
Sift the flour, baking powder, baking soda and salt in to medium bowl - set aside.
Melt the chocolate until it is fully melted and smooth. I did it by placing it into a heatproof bowl on top of a pan of barely simmering water. You can use a double boiler if you have it, or the microwave. Set aside to cool slightly.
In a large bowl (or mixer - that's what I used) beat the butter and sugar until creamy. I did it for about 3 minutes on medium speed. You'll want to stop and scrape the sides of the bowl as you go along.
On low speed, add the melted chocolate in until incorporated.
Next turn up the speed to medium and add the eggs one at a time - making sure each one blends in fully first.
Add vanilla and continue to mix until the color has lightened slightly - about 1 minute.
Mix in the sour cream, make sure no white streaks remain.
On low speed, add 1/2 of the flour mixture, mix until incorporated.
Mix in water.
Mix in remaining flour mixture until it is fully mixed and the batter looks smooth.
Fill each paper liner 2/3 full - try to fill them all with the same amount to ensure even doneness (although, if you notice I've got one fatty in the corner). Smooth out the tops with a spatula or spoon.
Bake until tops fill firm and toothpick comes out clean - about 20 minutes - use this time to make the glaze. If you are baking two trays at a time, they can both go on the same rack. If there's not room, rotate pans 1/2 way through.
Remove from oven and let sit in pan on a wire rack for 10 minutes.
Next carefully put a wire rack on top of the cupcakes (in pan) and invert to release them onto wire rack. Turn the cupcakes (top side up) to cool completely.

Make Glaze - sorry no pics, but it's really similar to the filling steps

In large saucepan, heat the cream, corn syrup and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
Add in vanilla and whisk until it is smooth and all of the chocolate is melted. Add in cinnamon schnapps if desired (*note: I could taste it well when the chocolate was warm, but since these are served cold, it was hard to taste. You may want to add more to suit your tastes)
Set aside at room temperature until it is thick enough to spread.

Cupcake Assembly

Once cupcakes are completely cooled, remove paper liners and turn cupcakes upside down on wire rack.
Cut cupcakes in half horizontally (so that you have a top and a bottom layer). Set tops aside for now.
Remove filling from fridge and, using a whisk, beat the cold filling until the color lightens from a dark chocolate to a light chocolate. About 30 seconds until it has thickened a bit. Immediately spread about 2 tbsp of filling on top of each cupcake. Replace tops - the filling will quickly firm up again. Do this until all cupcakes have been assembled.
Now it's time to glaze the cupcakes. I wasn't patient enough (it was already laaaaate) to wait until it got to the right consistency, so when I tried to spread it on, it was still too runny. So I set a wire rack on top of a cookie sheet covered with foil (easy clean-up) and poured spoonfuls of the glaze on top and spread it around on each cupcake. Once you have them all coated set aside for about 15 minutes or until the glaze has firmed.
Spread a second layer of smooth glaze on to the cupcakes. This will help cover the crumb-filled first layer. If you look at my pictures though, you will see, they're only smooth on top, and are lumpy where the glaze dripped down. Not as pretty as I would have liked, but delicious.
Before the glaze sets sprinkle shaved chocolate on top (shave a chocolate bar with a vegetable peeler to obtain shavings).
Let sit for about 30 minutes to completely firm up. Serve immediately or cover & refrigerate and serve cold.

View 34 Photos ›

cakes and cupcakes

Monique Marie — Tue, 12 Jan 2010 11:51:25 -0800

I love looking at these creative designs for cakes and cupcakes, not only are they my favorite desserts, I really appreciate the creativity in these.

View Slideshow ›

Better Than Banana Cream Pie Cupcake

fragiletearz — Sat, 10 Nov 2007 14:15:26 -0800

Makes 24 cupcakes

Ingredients

Cupcakes
• 2 1/2 cups flour
• 1 Tbsp. baking soda
• 1 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed lightbrown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 4 very ripe bananas, mashed
• 2/3 cup plain yogurt
• 1/2 cup chopped walnuts

Filling
• 1 package instant banana pudding
• 2 cups milk
• 1 tsp. vanilla extract

Frosting
• 1 package instant vanilla pudding
• 1 cup milk
• 1 tsp. vanilla extract
• 8-oz. container extra-creamy whipped topping
• 1/4 cup confectioners’ sugar

Garnish
• 2 cups crushed cinnamon graham crackers
• banana slices (optional)

Directions

1. Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.

2. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

3. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

4. Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.

Come Party With Me: All Hallow's Eve - Dessert

partysugar — Wed, 28 Oct 2009 10:15:05 -0700

So you've just decided to host a Halloween party and you've got no time to plan. No matter. On Saturday afternoon, before you put on your costume, you can throw together some festive yet uncomplicated snacks and make these cupcakes. Shhh, don't tell anyone: the recipe uses a boxed yellow cake mix, meaning these mini cakes will be ready to bake in minutes. The addition of pumpkin pie spice and canned pumpkin puree, in combination with the smooth cream cheese frosting, will fool your guests into thinking you slaved for hours on these cupcakes. Garnish with a single piece of candy corn and get ready to celebrate! To check out the easy recipe, read more.

Pumpkin Cupcakes With Cream Cheese Frosting
From Real Simple

Ingredients

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Directions

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Makes 24 cupcakes.

Print recipe with images | without images

My wedding proposal cupcakes!

kbussanich — Thu, 17 Sep 2009 08:19:43 -0700

My boyfriend very creatively proposed to me the other night with these beautiful "Will You Marry Me?" cupcakes. And I said "YES!" I love food, especially cupcakes and this was just too perfect. And they're from my favorite cupcake bakery, Flour & Sun in Pleasantville, NY.

Flower Cupcakes

Angelica — Mon, 19 Oct 2009 20:46:34 -0700

My BFF's sister-in-law is a cupcake artist. I was floored by her work here with these flower cupcakes. They are so Springy and cheerful!

Cupcakes love Milla Love

niceforkids — Sat, 10 Oct 2009 23:50:54 -0700

Martha Stewarts crew love them, we love them too..
The newest craze to hit kids birthday parties are the hand made milla flowers They sit perfectly on your beautifully made cupcakes. Each flower petal has been carefully and meticulously hand folded, 6 making up a complete flower. The team at Something Nice For Kids, tells us that they arrive in a pack of 12 and they are big enough to suit medium to large cupcake sizes. Best of all, if you have a colour theme in mind, contact the team for your speial order. Visit the team at Something Nice For Kids to take a closer look or to purchase.