Apple Cinnamon Roll Cupcakes
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. Yield: 24 cupcakes Cinnamon Roll Ingredients 2 cups 2% milk 1 tablespoon (.5 oz) active dry yeast 1/3 cup sugar 2 teaspoons salt 6 ½ cups all-purpose flour, divided 2 eggs ¼ cup unsalted butter, room temperature Filling Ingredients ½ cup unsalted butter, melted 1 cup sugar 1 cup brown sugar 3 tablespoons cinnamon 1 cup loosely chopped pecans 2 cups finely chopped tart apples Directions In a small saucepan or a microwave oven, warm milk to about 110 F. Brush with about half of the melted butter. To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples. Roll dough over itself from back to front along the long side of the rectangle to form a log.
Zebra Cake
You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes. I made the batter according to the instructions and clutched my hands together anxiously in front of the oven. Girl slices cheesecake, breathes a sigh of relief and thanks the gods of culinary fate that she has at last found her true love and that it hasn't let her down. The End. Preparation time: 30-40 minutes Baking time: 1 hour 5.
Mint Chocolate Chip Cake
Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. Mint Chocolate Chip Cake For the icing:280g (2.5 sticks) unsalted (or slightly salted) butter500g icing sugar (about 4 cups), sifted2-3 tsp peppermint essence, adjust to taste150g dark chocolate, very finely chopped or pulsed through a food processorgreen food colouringOptional: waffle ice cream cones to decorate Mix together the coffee and milk. Happy Birthday Regex Man!
Irish Car Bomb Cupcakes
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 consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot
Chocolate Cupcakes For 2
I have a strange relationship with sweets. I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups. While you’re at it, leave the mixing bowl in the cupboard too.
Vanilla Cupcakes For 2
Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour
Chocolate Chip Cupcakes with Cookie Dough Frosting
These cupcakes are a spin off of the popular cookies and cream cupcakes, which I am still having dreams about. Dreams so vivid, that I can taste them in my sleep. Or . . . maybe that is just the cookies I was eating in bed. Kidding! (Sort of.) These cupcakes are dreamy, too. I used the good ole’ recipe for my vanilla bean cupcakes, and simply added some chocolate chips. They came out super moist and tasty. It’s like a cookie in cupcake form. I would be lying if I said these stuck around for a few days. That ooey, gooey frosting down there? That’s fine by me. Chocolate Chip Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup milk 1 cup chocolate chips Preheat oven to 350. Cream butter, sugar, and eggs together until fluffy. Combine dry ingredients in a bowl. Pour into cupcake tins and bake for 20-25 mins at 350. Cookie Dough Frosting 2 sticks butter, softened 1 1/2 – 2 lbs powdered sugar 1-2 tablespoons sweetened condensed milk
