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Dark Chocolate Cupcakes. | Dirty Whisk. FERRERO ROCHER CUPCAKES — hey modest marce. Today i am sharing a ferrero rocher moment in the form of cupcakes! Because is it really the holiday season without one of these little chocolates wrapped in gold foil!? The flavour of this cupcake is sort of like a deconstructed ferrero. it is infused with nutella in both the cake + frosting, & topped with an assortment of ferrero chocolate! If you wanted to get wilddddd, you could also place a whole ferrero in each cupcake tin before you pour the batter in & bake it!

Then there will be a little surprise ferrero rocher in every bite. ingredients (makes approximately 24 cupcakes) for the cake 3/4 cup unsalted butter, softened1/2 cups raw sugar (or white sugar)1 teaspoon pure vanilla extract1/2 cup chocolate hazelnut spread (i used nutella)1/4 cup vegetable oil3 large eggs1 cup whole milk2 1/4 cup all purpose flour3 teaspoons baking powder1 teaspoon salt for the frosting directions. Chai tea latte cupcakes — hey modest marce. This is my first post for fall & i don't think there is any going back. i know we technically still have a few weeks left of summer, but as soon as september nears i bust out all the apples + pumpkins. i thought i was going to ease into the flavours of fall but instead i decided to go all out & create this chai latte cupcake! However, on NOM this week i made a pumpkin + pineapple bundt cake as an "end of summer, beginning of fall" inspired treat. but back to these cupcakes!

Ingredients for the chai cupcake cake 2 teaspoon stash loose leaf double spice chai black tea1 cup whole milk1 cup unsalted butter, softened1 1/2 cups dark brown sugar2 eggs1 teaspoon pure vanilla extract1 tablespoon vegetable oil2 1/2 cups all purpose flour2 teaspoons baking powder1 teaspoon salt1/4 teaspoon cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground cardamon for the whipped buttercream frosting directions. Chocolate cupcakes with matcha green tea frosting. This morning i got off the star ferry at hong kong island. i was with mum and stoop and we were winding our way through the walkways as i texted aziz to let him know we'd be there for the day. i couldn't hardly wait to take mum and stoop to eat sugar-coated pork buns and mini cakes at ms. b's cakery. we were gonna go to yardbird, i was gonna show them the escalator. it was going to be the best day ever!

And then suddenly god was singing, in his best taylor swift voice, "we (bam!) Are never ever everrrr getting back togetherrrrrr!!! " and eggboy had one foot out the door on his way to pick up wheat seed. and mumbles the penguin was giving me stuffed animal eye from his seat by the window, while beyond him the sun and the evergreens giggled in my direction. and i was not in hong kong. the worst, right?! Black Forest Cupcakes - Rasa Malaysia. Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins Adapted from Pooi Sam Contributor: CP Choong Method: Preheat oven to 180C (356F) and lined muffin pan with cupcake liners. Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted. Add in water, flour and egg yolks, well mixed and set aside.

Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated. Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it. Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate. Cook’s Notes: Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. This cupcake recipe is not very sweet. Vanilla Cupcakes with Chocolate Buttercream. Dating someone new means meeting all sorts of new people. Listen… I know I’m getting old and this isn’t my first jump into meeting the groups of friends, the work buddies, the casual friends, the bosses, the grandma, or the adopted dog of the strapping young gent that I’m dating.

Sadly, all this experience has made me no less awkward and devoid of grace. I have a tendency towards embarrassing sweat, stuttering and knuckle cracking that is less than charming… Or! I just talk about my kitten, or the family dog, or this giant white rabbit that attacked me in 4th grade and no one believed me but it TOTALLY happened… and then I just leave other people feeling weird… and it’s all just awkward. Anyhow! I’ve devised two personal tactics to detract from such boneheaded behavior: wear a pretty dress and heels and always bring cupcakes (or cookies or brownies or granola… or pie). Sprinkles? These Vanilla Bean Cupcakes are a classic. Dense but moist cake with an undeniable vanilla flavor. Ultimate Blueberry Cupcake | Oh Sweet Day! This is a head-to-toe blueberry lover’s love! Blueberry cake topped with blueberry buttercream frosting, blueberry sauce and fresh blueberry.

Blueberries must have been flourishing this year. We always have too many in the fridge or freezer. Recently we had this blueberries tart. We’ve also re-visited this ice cream pie, these muffins, this bread and these cream pies. Ingredients (12 regular-sized cupcakes): Directions: Preheat oven to 350F. In a large bowl, sift the flour, baking powder, baking soda and salt. In another bowl, whisk sour cream, lemon zest and vanilla. Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Gently fold in the blueberries. Divide batter evenly among prepared muffin cups. To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Frost the cupcakes with the buttercream. Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling.

Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. These cupcakes I made just before. I was recently interviewed by The Globe & Mail regarding homemade cheeses and, after a photo session, had a whole batch of fresh ricotta left on hands. Makes 12 Ingredients: Preparation: Center an oven rack and preheat the oven to 375F. In a bowl, whisk together the flour, cornmeal, baking powder, soda, and salt. In a large bowl, rub the sugar and lemon zest with the fingertips to release the lemon oil. Spoon about 1 heaping tbsp of batter into each mold. Bake the cupcakes for about 20 to 22 minutes, until puffed and a cake tester inserted into the center comes out clean. You might also like:

Raspberry Almond Cupcakes with Chocolate Ganache. Kids between the ages of 3 and 7 are pretty amazing. They’re little screaming, snotting, jumping, and crashing balls of honesty. If they don’t like you, you know it. If they recognize you for the poopoo head that you are, they’re not afraid to tell you- to your face, in ear piercing tones. They haven’t yet developed the ability to filter their opinion of you. It’s simultaneously refreshing and completely unsettling. That’s why, whenever I meet new kids, I come with cupcakes. These cupcakes are dinner party perfect. Raspberry Almond Cupcakes Print this Recipe! Makes 12 cupcakes 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 5 Tablespoons unsalted butter, softened 1/2 cup sugar 1 large egg 1/4 teaspoon almond extract 1/2 cup whole milk 1/3 cup fresh raspberries, roughly chopped Put a rack in the middle of the oen and preheat oven to 350 degrees F. Sift together flour, baking powder and salt inside a bowl.

Divide the batter among lined muffin cups. Chocolate Ganache. Cream Cheese Frosting 101. These are simple Lemon Scented Buttermilk Cupcakes with Brown Sugar Cream Cheese Frosting, decorated with fondant flowers and edible pearls. Cream cheese frosting is one of my favorite toppings for cakes and cupcakes! From citrus scented cakes, to rich chocolate cupcakes, cream cheese frosting is a decadent and versatile cake topping. Cream cheese frosting is also fairly easy to make. But what happens when cream cheese frosting goes wrong? Have you ever found yourself with a mixing bowl full of curdled cream cheese frosting? Ugh! How frustrating! I’d experienced my fair share of curdled cream cheese. Cream cheese frosting is a combination of butter, cream cheese and sugar. In the mixing bowl, start with the cream cheese alone. Here’s the kicker- I find that if the butter is overly warm, and I start it off in the mixer with the cream cheese, my end product is curdled cream cheese. Lemon Scented Buttermilk Cupcakes adapted from Demolition Desserts Print this Recipe!

1 Tablespoon lemon zest 1. Honey Chamomile Cupcakes and the Joy the Baker Cookbook! Today is February 28, 2012. Today is the day that felt a million years away in 2010 when I started writing the Joy the Baker Cookbook. Now, February 28th, 2012 is as close as the present… and we’re living in it! Today the Joy the Baker Cookbook is officially born into the world. It’s 100 recipes and 100 photos. We’re talking NEW recipes. Things you haven’t seen here on Joy the Baker. Might I humbly suggest you go to the store and stock up on butter and sugar? This book is written and shot by me. I’m going on a humble book tour as well! I’ll be at Vroman’s in Pasadena tonight (it’s Tuesday today…) at 7pm. If I’m not able to see your smiling face, how about following me on Facebook and on Twitter? You can best believe I’ll also be podcasting like a maniac over on the Joy the Baker Podcast at Homefries.

I want you to be everywhere I am! Because today is such a wonderfully blessed day, I wanted to share a recipe from the book with you. Chamomile Cupcakes with Honey Glaze. Cupcakes! Going nuts over chocolate peanut butter cupcakes with caramel peanut glaze. FACT: Arachibutyrophobia is the fear of peanut butter sticking to the roof of one's mouth. Peanuts are so underrated. Almonds are sexy thanks to macarons and friands. Pistachios are oh so exotic when doused with rosewater and honey in baklava. But the poor wee peanut doesn't have such a glamourous rep. They're always the ones left uneaten in the roasted nut mix and unlike delicious pecan pie and chic frangipane tarts you don't hear anyone sing the praises of a peanutty pastry creation. It seems the humble peanut is relegated to being the boring forgettable nut-cousin. That is, until it's turned into gloriously creamy, deliciously salty sweet, Peanut Butter.

I'm a nutter when it comes to peanut butter. But for some reason, I've never tried incorporating it into a cupcake or cake recipe. Hello Chocolate Cupcakes with Peanut Butter Frosting and Caramel Peanut Glaze. I was still skeptical even while making the frosting. This frosting Blew. Makes around 18-24 cupcakes Chocolate cupcakes 3 eggs 1. Sweet & Salty Cupcakes: chocolate & salted caramel cupcakes with whipped caramel ganache frosting. Sweet and Salty. I know, at first glance, that doesn't sound like the nicest of combinations. Initially for me it conjured up horrific experiences at asian-style bakeries where the seemingly delicious looking pizza bread is actually made with a sweet bun and sugary glaze, or a tempting sweet looking bun turns out to have ham or some other savoury meaty filling....savoury and sweet baking is just not my cup of tea.

But sweet and salty is a whole other ball game: think salted caramels, sea salt toffee and thai mango sticky rice. That little bit of salt with a very sweet item takes the whole experience from merely wow to awesome to the power of rad. Sweet and salty seems to be the flavour of the month with the Sweet and Salty Cake being raved about all over the food blogging world. The Sweet and Salty Cake consists of three parts: chocolate layer cake + caramel with salt sauce + whipped caramel ganache. The salted caramel sauce is to die for. Sweet and Salty Cupcakes 1. 2. 3. 4. 5. 6. 1. 2.

Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting. I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. They were very well received nevertheless. The cupcake batter is a famous Flo Braker’s devil’s food cake; the one that Alice Medrich tried to improve but couldn’t make it any better. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting: Zest of 1 large lemon 1 tsp pure vanilla extract1 tsp pure lemon extract Make the cupcakes:

Chocolate Coconut Cupcakes with Caramel Buttercream Frosting. I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly fixed caramel crème anglaise and then turned it into the buttercream.

I liked the outcome. The caramel flavor was there, and the texture was perfect for piping – soft, but also very stable. Makes 12 regular-sized cupcakes or 24 mini ones For the cupcakes: 1 ¼ cups all-purpose flour ¾ cup Dutch-processed unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup sour cream, at room temperature 160 ml (small can) unsweetened coconut milk (light is ok) 1 tsp pure vanilla extract 1 tsp natural coconut extract (optional) 1 stick (4 oz) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature ½ cup unsweetened coconut, lightly toasted For the caramel buttercream: Make the cupcakes: Make the caramel buttercream: Chocolate Mint Cupcakes Recipe.

Cupcake recipe is adapted from a Cook's Illustrated recipe for dark chocolate cupcakes. If you would like to frost the cupcakes, I've included two recipes for a mint-flavored frosting. The butter cream version is quite sweet, the cream cheese version is a little less sweet and has a tang from the cream cheese. Ingredients Cupcake Ingredients 8 Tbsp (1 stick, 4 ounces) unsalted butter1/2 cup Dutch processed cocoa 2 ounces bittersweet chocolate, chopped3/4 cup flour3/4 teaspoon baking powder1/2 teaspoon baking soda2 large eggs1/2 teaspoon salt3/4 cup sugar1 1/2 teaspoons mint extract1/2 cup sour cream Optional Buttercream Frosting Ingredients 8 Tbsp butter, room temperature (1 stick, 4 ounces)1 Tbsp milk1/4 to 1/2 teaspoon peppermint extract2 cups powdered sugar Optional Cream Cheese Frosting Ingredients Method Cupcakes 1 Preheat oven to 350°F. 2 In a small bowl, sift together the flour, baking soda, and baking powder. 3 In a large bowl (can use a mixer), beat the eggs. Frosting.

Red Velvet Cupcakes Recipe. Red Velvet Cupcakes with Cream Cheese Frosting Recipe. Red Velvet Cupcakes with Blueberry Cream Cheese Icing. Carrot Cupcakes Recipe. My Favorite Red Velvet Cupcakes. Banana Chocolate Cupcakes Recipe. Peach cupcakes with brown sugar frosting. Matcha Green Tea Cupcakes w/ Matcha Buttercream « Amy's Food Adventures. Super Chocolatey Cupcakes w/ Matcha Green Tea Frosting.

Triple Banana Double Caramel Mini Cupcakes. Earl Grey Tea Cupcake | Oh Sweet Day! Earl Grey Cupcakes with Lemon Buttercream | The Seventh Duchess. How you like them apples: Apple & Olive Oil Cupcakes with Maple Cream Cheese Frosting. Lemon & olive oil cupcakes with raspberry cream cheese frosting v2.0. Ordering levitra without a prescription - Official Canadian Pharmacy. HOT DISCOUNTS!