Tiramisu Cupcakes. Tiramisu cupcakes, because they are served cold, are a refreshing way to beat the end of summer heat. Making tiramisu cupcakes is not an original idea; many cupcake bloggers have made cupcake versions of tiramisu. The common way of making tiramisu cupcakes is to start with a basic yellow or white cupcake recipe, flavor it with some rum and coffee, and top it with mascarpone, whipped cream, and cocoa powder. While I would never turn down tiramisu cupcakes made that way, they miss out on what is to me the key feature of tiramisu – the topping to cake ratio. Tiramisu has very little cake (ladyfingers) and LOTS of mascarpone and whipped cream topping. Tiramisu’s ladyfingers are like circus ringmasters: they keep everything together, but no one goes home talking about them. The rum, coffee, mascarpone, whipped cream, and chocolate are the clowns, elephants, contortionists, unicycle rider, and man flying out of a cannon.
Witness: Ready to make tiramisu cupcakes? Ingredients Instructions Notes. Meyer Lemon Meringue Cupcakes - Gastronome Tart. I have a thing for lemon desserts. Especially those that involve a lemon curd (As evident in this post, and this one as well). There is just something about the tartness mixed in with the sweet that is what makes me love these types of desserts. Or maybe it is the fact that the weather can't seem to make up it's mind and is fooling me into thinking it is Spring. Whatever it is, I was craving some lemon curd and now that the hubby can take away any treats I make to work, it's free game in my kitchen once again as I don't have to worry about these sweets being around after I taste one.
I'm sure my hips thank me for that one as well. These cupcakes invoke Spring and while we aren't quite there yet, meyer lemons are in season now and when I saw a bag at the grocery store, I pounced! Although these goodies were packed up and the hubby ushered them into work today, I still think about the one that I did have a chance to enjoy. Meyer Lemon Meringue Cupcakes Make 2 Dozen Ingredients 3 cups AP flour. Mudslide Cupcakes. Strawberry Shortcake Cupcakes. Who doesn’t love Strawberry Shortcake? No, not that Strawberry Shortcake. Although, she is awfully cute! I’m talking about this Strawberry Shortcake. This soft, crumbly and slightly creamy biscuit “cake” filled with fresh, ripe and juicy strawberries and dreamy pillows of lightly sweetened whipped cream is the quintessential summertime dessert.
Doesn’t it look fabulous? So, what if I told you that you could still enjoy all the deliciousness of strawberry shortcake in a neat, self-contained and incredibly delicious little package? Preparing these little lovelies isn’t difficult at all. Here’s how you do it. First, cut a cone-shaped chunk out of the center of each cupcake. These Strawberry Shortcake Cupcakes are the perfect thing to serve at a picnic or to take to the beach. So, if you’re looking for a fun and tasty treat to enjoy this holiday weekend, my Strawberry Shortcake Cupcakes might be just the thing. Strawberry Shortcake Cupcakes Ingredients: Directions: Preheat oven to 350 degrees. Banana Cream Pie Cupcakes - Dairy Free Cupcake Recipe. I’m on a gluten free cupcake mission, as you can see from the photo above and my other recent posts for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes. The boys are thrilled when they get home from school and the house looks like its ready for a birthday party. And I’m thrilled to see them with frosting all over their cute little faces.
Banana Cream Pie Cupcakes printer friendly In a large bowl, mix together almond flour, arrowroot powder, salt and baking sodaIn a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananasMix wet ingredients into dryScoop batter one heaping ¼ cup at a time into lined muffin panBake at 350° for 15-18 minutesRemove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate “Dirt”Serve Makes about 8 cupcakes I think these light and fluffy gluten free banana cupcakes would also be fabulous with Chocolate Frosting or the Peanut Butter frosting from my book, The Gluten-Free Almond Flour Cookbook. Key Lime Cupcakes. I don't think there are enough key lime cupcake recipes out there. When I got the idea to make some, I didn't find many recipes on the Web and I ended up adapting a lemon cake recipe.
The result was a moist cupcake lightly fragrant with key lime, which was echoed in the frosting. To boost the key lime factor, you can add more zest. Lime oil is another possibility, but adding more juice could dilute the batter. But considering the praise these got, I think their lime factor was just fine. I brought them in to work on the night of the Florida presidential primary, to keep up the sugar and carb high in the newsroom while we were working. This post was shared with:Tea Party TuesdayCrazy Sweet TuesdaySweet Tooth Friday Sweets for a SaturdayThemed Bakers Sunday Key Lime CupcakesAdapted from Martha Stewart's Glazed Lemon CakesMakes 24 cupcakes Preheat oven to 350°.
In a medium bowl, whisk the flour with the baking powder and salt. Divide evenly among cupcake cups. Frost the cupcakes. Fluffy Lime Cupcakes with Lime Whipped Cream « The Culinary Chronicles. Ever since I picked up these super cute lime green-polka dot cupcake liners, I’ve been wanting to make some lime cupcakes. Something light, fluffy, and fragrant. From the combination of cake flour and egg whites, these cuppies fit the bill perfectly. I also went back and forth for awhile between a few different possible frostings for the cakes—-lime cream cheese, lime buttercream, lime swiss meringue buttercream….so many options.
And then the lime whipped cream I had made for the Key Lime Cheesecake popped in my mind. And it was P-E-R-F-E-C-T! Flavored whipped cream….my new FAV cupcake topping. Mmmmm….. Thanks for reading and have a lovely weekend! Fluffy Lime Cupcakes with Lime Whipped CreamMakes 24 Cupcakes Ingredients: Lime Whipped Cream: 1 Cup Heavy Cream, chilled 2 Tablespoons Sugar 1 TablespoonsFresh Lime Zest Garnish: Fresh Lime Zest Fresh Lime Slices Preheat oven to 350˚ F. In a medium bowl, sift together the cake flour, baking powder and salt. Fill a piping bag with a fitted tip. Chocolate Cupcakes, Chocolate Cupcakes Recipe, Vanilla Frosting. Posted by Grace Massa Langlois on Saturday, 12th March 2011 If you haven’t noticed, all I can think about lately is warmer weather. It’s surprising because as I write this I am facing the window and all I can see are giant falling snowflakes.
But today is no different; I have summer on the brain. So what’s a girl to do? I whipped up a batch of Hot Fudge Sundae Cupcakes in honour of my favourite season, summer. Growing up we didn’t often indulge in sweet baked treats like cupcakes or frosted cakes. The fridge was always stocked with fresh fruit and during the summer months we need only walk out the back door to the yard to pick fresh peaches, apricots, pears, apples or grapes from my father’s carefully tended to garden. The one treat we always had on hand was ice cream. I vividly remember one day when my mother came home from her weekly shop with a very special treat. And here began my love for Hot Fudge Sundaes. Just looking at it makes you dream of summer. Chocolate Cupcakes. Gourmet Cupcakes-Vanilla Cupcakes-Cannoli Recipe-Chocolate Whipped Cream.
Posted by Grace Massa Langlois on Friday, 24th June 2011 I love my Italian Pastries and I love Gourmet Cupcakes (who doesn’t?)! I decided to take the flavours and textures that I love from two of my favourite desserts, Cannoli Siciliani and Cupcakes and roll them into one amazing gourmet Cannoli Cupcake. I filled moist Vanilla Cupcakes with creamy Chocolate Chip-Ricotta Cream.
I frosted with a light Marsala spiked Chocolate Whipped Cream. I knew I had a winning cupcake on my hands when all I could hear coming from the visiting group of teenage boys was “mmm”. One of the boys was quick to say, “I wish my Mom would bake”. When I was assembling my cupcakes the tiny cannolis were disappearing quicker than I could fill them. I think the tiny cannoli was the best way to top the cupcake. I couldn’t be happier with the Vanilla Cupcakes; they were extremely moist, exactly what I want in a cupcake. Wishing you a wonderful weekend! Makes 24 cupcakes Vanilla Cupcakes {Piccoli Torta alla Vaniglia} Bananas Foster Cupcakes. Caramel Pumpkin Pie Cupcakes. Cupcake Camp New Haven has come and gone and I’m so happy to have participated! It was a nerve-wracking couple of weeks leading up to the event for a couple of reasons. First, I was questioning my sanity about putting myself “out there”; I am just a home baker after all and I knew the event would be filled with area professional bakeries.
And second, I couldn’t decide on a final flavor to make. But once I had that final flavor chosen, made, and tasted, all of my worries were washed away in a sea of caramel frosting. This cupcake boosted my confidence and sent me on a sugar high for the rest of the weekend. I should note here that I’d never made any sort of pumpkin cupcake before this weekend and went solely on the recommendation of Elly from Elly Says Opa! I’m a lover of all things pumpkin but to tell you the truth, I could take or leave pumpkin pie.
But I’ve got an outrageous new cupcake in my repertoire! Ingredients: Instructions: Preheat the oven to 350° F. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting and Streusel. After a long hiatus, this blog is finally back in action. During the past few months of this break I've been able to concentrate on school and clean up my diet. Perhaps a greater influence on my blogging than my academic schedule has been my attempt to overcome my dependency on sugary sweets. Today I am very happy to say that one of these bad boys is the first homemade treat that I've had in months. And as delicious as it was, there was something different. The way I felt when I ate it was different...less ravenous.
I savored every bite of it, but when it was over I didn't run back for more. Now although this new found lifestyle may mean great things for me, I'm not exactly sure what the significance is for my blogging. These cupcakes were made using the leftover batter I had after making a pumpkin bundt cake for an end-of-the-semester/Christmas party on Wednesday night. Pumpkin Cupcakes (allrecipes) Preheat the oven to 350 degrees F. In a large bowl, combine sugar and oil. Pumpkin and Brown Butter Cupcakes with Cinnamon Buttercream | Girl Meets Sugar. Hi guys, as it so happens I was silly enough to somehow manage to delete my blog this afternoon. I lost everything Luckily I had a backup file from when I moved hosts but it means I lost all my posts since then. I wanted to just re-post my pumpkin and brown butter cupcakes because they were really just that amazing.
The recipe I used was based on this recipe. Enjoy! Ps. Apologies for the lack of updates. Related posts: Apple Cobbler Cupcakes with Pumpkin Pie Frosting. Have you caught your apple cobbler trying to snuggle up to the pumpkin pie on your holiday table? I decided to play matchmaker and bring these two lovebirds together – and, let me tell you, it was a match made in heaven! Take gingery lemon apple cobbler cupcakes loaded with hunks of tart apples and blanket them with a thick coat of pumpkin pie frosting to watch the sparks fly. Is that your tummy rumbling with desire, or is it the sound of little sweet nothings whispered between the cake and frosting? You can’t be quite sure. Products Related to Apple Cobbler Cupcakes Apple Cobbler Cupcake Recipe Apple Cobbler Cupcakes with Pumpkin Pie Frosting Ingredients Instructions In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
Notes Pumpkin Pie Frosting Frost the apple cobbler cupcakes with pumpkin pie frosting. Apple Spice Cupcakes with Toffee Italian Buttercream « The Moonlit Kitchen. Recently I was watching the first season of Masterchef US, the Gordon Ramsey cooking competition for home cooks. The episode I was watching asked the contestants to make a cupcake (without a recipe) in 45 minutes. I had the crazy idea of testing myself to see how I would fare, so I stopped the show, set the timer and went to work. Masterchef US Season 1 Cupcake Mystery Box Challenge At the end of the 45 minutes I had produced the cupcake seen above. Ingredients For the cupcakes 1 1/3 cups – Vegetable oil 2 cups – Sugar 3 – Eggs 1 tsp. – Vanilla extract 1 Tbsp. – Molasses 3 cups – Cake flour 1 Tbsp. – Ground cinnamon 1 tsp. – baking soda 2 tsp. – baking powder 1 tsp. – salt 1 tsp. – fresh ground ginger pinch – ground allspice pinch – ground cloves 3 – Granny Smith apples, peeled and coarsely shredded For the buttercream 1/2 cup – butter 2/3 cup – Corn syrup 1 1/4 cups – sugar 2/3 cup – buttermilk 1/2 tsp. – baking soda 5 – egg whites 1 cup – chilled butter (cubed) 1/2 tsp. – kosher salt almond toffee for garnish.
Caramel Apple Pie Cupcakes « The Craving Chronicles. It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. Maybe…”, I said. “They asked us to bring some kind of food to share”, he said. That was all I needed to hear. Not one to pass up an opportunity, I agreed, “I’ll go… but only if I can bring dessert.” It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling.
I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Ingredients Directions. S’mores Cupcakes. For the Cupcakes: 1½ cups all-purpose flour 1-1/3 cups graham flour 2 teaspoons baking powder 1½ teaspoons salt 1½ teaspoons ground cinnamon 10 ounces (1¼ cups) unsalted butter, room temperature 2 cups light brown sugar ¼ cup honey 6 eggs 2 teaspoons vanilla extract For the Chocolate Ganache Glaze: 4 ounces semisweet chocolate, finely chopped ½ cup heavy cream For the Marshmallow Frosting: 1 envelope unflavored gelatin (1 tablespoon) 1/3 cup plus ¼ cup cold water 1 cup granulated sugar 1.
Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. 2. 3. 4. 5. 6. 7. S’mores Cupcakes | Stuff Your Face. S’mores Cupcakes. Creme Brulee Cupcakes.