Cupcakes

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Maple Pecan Cupcakes. Bake Sale: Maple Pecan Cupcakes By Stefani Pollack Diving into these maple pecan cupcakes from the top, you’ll be met with butter pecan buttercream frosting that tastes exactly like butter pecan ice cream – so much so that you may be tempted to put it in a bowl and eat it with a spoon. That wouldn’t be a bad choice, but then you would miss out on discovering how well the butter pecan pairs with the pecan-packed maple cupcakes made with a half cup of pure maple syrup. Together, frosting and cupcake are pecan perfection! Maple Pecan CupcakesYield: 16 cupcakes Cupcake Ingredients: 1 ½ cups all-purpose flour ¾ cup finely crushed pecans 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup sugar ½ cup pure maple syrup ½ cup unsalted butter, room temperature 2 large eggs, room temperature ½ teaspoon vanilla extract 2/3 cup whole milk 1 cup roughly chopped pecans Cupcake Directions: Preheat oven to 350 F.

Read More From Bake Sale. You May Also Like These Articles: Reader Comments: Food - Recipes : Mini-tiramisu cakes. Food - Recipes : Black Forest cupcakes. Brownie Cupcakes with Marshmallow Frosting. If there are two things I love it’s brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S’more or a chocolate covered marshmallow, they just wouldn’t be what they are without the chocolate.

Brownie Cupcakes with Marshmallow Frosting Ingredients 1 1/4 cups all-purpose flour 1/4 tsp baking powder 1/4 tsp salt 1 cup granulated sugar 1/2 cup packed light-brown sugar 1/2 cup + 2 Tbsp cocoa powder 3/4 cup butter, melted 2 large eggs 1 1/2 tsp vanilla extract 2 Tbsp milk Marshmallow Frosting 4 large egg whites 1 cup granulated sugar 1/4 tsp cream of tartar 1 tsp vanilla extract Directions Preheat oven to 350 degrees.

For the Marshmallow Frosting Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Vanilla Bean, Drunken Raspberry Cupcakes | thesluttyspoon. My step Mom asked me to make cupcakes for a Birthday in her office this week. This is something I have been thinking about quite a bit. They are simple and elegant. They pack a lot of flavour but are still a pretty safe decision in terms of being liked. To start, I adapted a vanilla cake recipe from Better Homes and Gardens . I used the Vanilla Fudge Marble Cake but, omitted the fudge part. I also upped the vanilla. 3/4 cup unsalted butter 1 1/2 sugar 1 Tbsp white vanilla extract (to keep the light colour, I used white vanilla) 2 eggs 2 3/4 cups all- purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk or sour milk.

Preheat the oven to 325 F and line 2 cupcake tins. Start by creaming the butter and sugar with a paddle. Next, add the vanilla extract and 1 egg. Mix the flour, baking powder and soda and salt in a bowl. Bake cakes for about 20- 25 mins. Raspberry filling: 2 12 oz containers of raspberries 1 1/2 cups of sugar 2 tsp vanilla extract 7 egg whites. Strawberry Cupcakes.

Cherry Cupcakes with Cherry Almond Buttercream Icing. Cherry Cupcakes with Cherry Almond Buttercream Icing As I was working at my computer yesterday, I had a sudden flashback to our trip to DC in the Spring - Cherry Cupcakes. I don't know where it came from, or how I got the intense urge to recreate it instantly (did I mention I'm pregnant?!) , but promptly at 4 o'clock yesterday I slammed my computer shut and headed to the store for the ingredients. I had everything I needed except cherries, cherry extract and butter. Unfortunately my grocery store didn't have any cherry extract... as I tried to calm the quickly rising panic, I thought - it will be fine, real cherries will be enough cherry flavor, won't they? Just as my head had tried to tell my stomach, the real cherries were enough - they were perfect. Cherry Cupcakes with Cherry Almond Buttercream Icing Prepare cupcake batter as directed.

For frosting, put butter into your KitchenAid fitted with the paddle attachment. Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right.

These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).

White Russian Cupcakes. The Dude would like these. I have wanted to make these cupcakes since last May and have been waiting on an occasion. Boy am I glad that I finally had a chance to make them. The cupcake is made with both vodka and Kahlua and is then topped with a Kahlua buttercream. I served them on NYE and they were a huge hit. I am going to be honest with you, you could have put the buttercream on a shoe and I would have told you it was delicious. White Russian Cupcakes makes 12 cupcakes 1 1/4 cups all purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 6 tablespoons butter, softened 1 large egg and 1 egg white 1 teaspoon vanilla extract 1/2 cup milk 1/8 cup Vodka 1/4 cup Kahlua, divided Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the flour, baking powder, and salt. Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. Kahlua Buttercream recipe from Baked Perfection 1 stick of butter, softened 3 cups powdered sugar pinch of salt. Mudslide Cupcakes - The Curvy Carrot. I couldn’t wait to share this with you. I have several other recipes to share, but you know what? This gets first in line today. I figured I’ve had this blog for almost a year now, and I really haven’t done too many boozy cupcakes. I think I have said before that sometimes I feel like the alcohol masks the flavors underneath instead of enhancing them.

I tend to stay away from the boozy desserts in general….and I also tend to stay away from coffee-flavored desserts. Some people don’t like cherries, some don’t like mint, well, I don’t care too much for coffee flavored desserts. I decided to make Mudslide Cupcakes as an opportunity to delve into a world unknown: a coffee-flavored boozy cupcake. Now, let’s talk about the piping swirl. Back to the cupcakes: these are seriously some of the moistest cupcakes I have ever had.

Mudslide Cupcakes Servings: approximately 20 cupcakes Ingredients For the cupcakes: 3 eggs, separated and at room temperature 3/4 cup granulated sugar 3/4 cup strong cold coffee. TLC : DC Cupcakes. Summer is in full swing in this Monday’s DC Cupcakes special DC Cupcakes: Coney Island Challenge! In this episode, you’ll see us brave the sweltering New York City summer heat to attempt one of our tallest cupcake projects to date for one of the most iconic events in New York City.

And, on top of that, you’ll see a cupcake competition like you’ve never seen before. As many of you know, we recently expanded Georgetown Cupcake and opened a new location in New York City. The chaos of opening our new shop in the historic SoHo neighborhood was shown in the special DC Cupcakes: Takes New York. Now, you will see us trying to grow our business in New York City. SoHo is just a tiny neighborhood in a gigantic city -– so how do we spread the word about Georgetown Cupcake to all those people out there? We brainstormed tons of ideas. We meet some officials from Coney Island, and they invite us to make a Georgetown Cupcake float for their annual Mermaid Parade. Xoxo,Katherine & Sophie Directions: Tiramisu Cupcakes. The Story #1: If enough people email me to make a recipe for something, I get around to it. But really, these cupcakes were brilliant. They are not an overly sweet cupcake and perfect for a special occasion. Story #2: Coffee. I don’t drink it, so this cupcake made me nervous.

Well thanks to google, I figured it all out. Ingredients Cake: 1 box White Cake Mix 2 egg whites 1 egg 1/3 cup oil 3/4 cup buttermilk 3/4 cup sour cream 2 teaspoons vanilla extract 1/4 cup strong coffee Filling: 8 oz mascarpone 1 tablespoon strong coffee 1/2 cup powdered sugar Whipped Topping: 8 oz cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 pint heavy whipping cream Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Notes *For my strong coffee, I mixed about 1/3 cup boiling water with 4-5 teaspoons instant coffee.