Italian Cream Cupcakes. Rule of Life #346: When you go out to the movies, the man in your life is NOT supposed to pick what you watch, unless it is their birthday OR you secretly bought THESE shoes and lied about the price (which I haven’t done, but have contemplated) at which point, you are consumed with guilt, and need to ease your troubled mind.
Neither of which had occurred the other day, but I found myself being talked into going to see a movie I KNEW I would totally hate. But my husband insisted that it looked good, he knew we would like it, the previews were awesome (Seriously– they pick out the few best parts and smash them together…ALL previews look good!!) So I finally agreed, but not without adding my smidge of martyrdom and extracting a promise of whatever popcorn and candy I wanted.
Well. Twenty minutes in, the movie was awful. Chocolate Molten Cupcake with Powdered Sugar &Strawberries. Vanilla Bean Buttermilk Cupcakes with Nutella Buttercream. To make the vanilla bean buttermilk cupcakes, preheat the oven to 350ºF. Line 2-3 cupcake pans with baking cups. This recipe makes a little bit more than 24 cupcakes, so you might need to have a third cupcake pan ready. In a small bowl, whisk together the eggs, vanilla bean paste, and buttermilk. Set aside until needed. In the bowl of a stand mixer, mix together the cake flour, sugar, baking powder, and salt. Divide the batter among the prepared baking cups, ONLY FILLING UP THE CUPS HALFWAY. Place the cupcakes in the middle rack of the oven and bake until a toothpick inserted into a few cupcakes comes out clean, about 25 minutes. While the cupcakes are cooling, make the nutella buttercream. When the buttercream is fluffy, add the Nutella.
Frost the cupcakes as desired. Recipe sources: cupcake recipe from Sky High and buttercream recipe adapted from Annie Eats, which was originally from Cooks Illustrated. Caramel Apple Pie Cupcakes & The Craving Chronicles - StumbleUpon. 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. 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. Chianti Chocolate Cupcakes. I've always had the opinion that red wine and chocolate were made for each other, so when I happened upon a recipe for chocolate red-wine cupcakes, all my other baking plans flew out the window. Now, I'm no wine connoisseur, but I do have a favorite red.
I keep a bottle of Chianti squirreled away in my wine cabinet for special occasions. I couldn't wait to see how it tasted in cake form. The red wine flavor in the chocolate cake is subtle, so I felt punching up the Chianti taste with frosting was an absolute necessity. I made a simple confectioners' icing with a wine reduction and finished it with a few tablespoons of Chianti strait from the bottle.
I used tiny Bunchins table grapes as a cupcake garnish (remember them from this post?). Chianti Chocolate Cupcakes Cake portion adapted from Silvana Nardon's recipe [click for printable version] Makes about a dozen cupcakes or 2.5-3 dozen mini cupcakes. Apple Cinnamon Roll Cupcakes & Pauladeen.com - StumbleUpon. Apple Cinnamon Roll Cupcakes By Stefani Pollack Be sure to leave your kitchen while these apple pecan cinnamon roll cupcakes are baking.
When you reenter the room, you’ll get to experience a sensational smell that is so strong you can almost see it cartoonishly wafting from your oven directly to your nose. When the cupcakes are done, quickly drizzle the tops with apple cider glaze.