SHF, so horribly fluffy – S’more cupcakes I came across S’mores quite late in life. A Michael Recchiuti book. A tiny note at the bottom of a page. S’mores. A piece of chocolate and a marshmallow, sandwiched together in crisp graham crackers. As good as it may sound, I’ve never had the chance to taste S’mores – let alone graham crackers – in real life. I even thought of making a S’more tart. But well, I eventually forgot about it. When I started thinking about all the cupcakes I could put together for this month’s SHF, you can guess what came first. S’more cupcake. The S’more cupcakes were born. S’more cupcakes With a healthy dose of chocolate and fluffy marshmallow, those delicious cupcakes will make everyone happy. The cake is fragrant with brown sugar, cinnamon and vanilla; and has that slight saltiness I suspect graham crackers have (or maybe, I just see graham crackers as English digestives). You’ll have more gaanche than needed – but that’s only because you have to have enough to dip the cupcakes. s’more cupcakes
Snickers Cupcakes While walking through the candy aisle at the grocery store the other day, I got an idea to make Snickers cupcakes. I picked up some mini candy bars as well as caramels and caramel sauce. I knew I wanted to do a chocolate cupcake base with a caramel filling but wasn't sure if I wanted to use a caramel candy or caramel sauce for the filling. For the cake, I used my go-to chocolate cake recipe - the Hershey's Perfectly Chocolate Cake recipe. On to plan B, the caramel sauce. Snickers Cupcakes Cake: 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/2 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Preheat oven to 350 degrees and line pans with cupcake liners. When cool, use a paring knife to cut a small cone shape out of the top of each cupcake. Beat butter on medium speed until smooth and creamy, about two minutes. Coarsely chop candy bars and sprinkle over the top of cupcakes.
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. 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 Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. Ingredients Directions Apple Filling
The Way the Cookie Crumbles & Blog Archive & parisian strawberry... Once I started making an effort to eat seasonally, I realized that apples were my best bet for a large part of the year. By the end of winter, I’m impatient for strawberries to kick off the farmer’s market season. I try to avoid apples in the spring and summer, because it’s nice to take a break when I can, and then I get to look forward to them in the fall. So I didn’t want to make the apple version of this dessert. Most of the other fruits that Dorie recommends are stone fruits that won’t be in season for a month or so. I thought that strawberry mini-tarts would work though. This recipe is very easy. I made even miniaturer tarts too, each topped with a single raspberry, but those didn’t work quite as well. The tarts were great. Jessica has posted the recipe for this easy, tasty, impressive dessert that she chose for Tuesdays with Dorie. One year ago: Pita Bread
Inside Out Apple Pies This dessert is part of a larger meal "A Taste of Autumn" where every single dish was made using "edible" or natural "bowls." That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people. I'm more of a throw-it-all-together-without-measuring type cook, which can often lead to failures if you're trying to get cake to be a certain texture, a crust to be flaky, or dough to rise properly. This was my first time ever making any pie from scratch. This recipe is a twist on the traditional apple pie because it's sort of an inverted apple pie. The Crust Your goal in a pie crust is to make a flaky crust. The key is to use really cold butter - like frozen butter. At this point you use your hands and try to form a ball with the mixture. The next day (or, an hour later), roll out the dough until it's about 1/8 inch thick. The Apples Meanwhile, slice up apples. The Outer Apple
S'mores Cupcakes Graham cracker "crust", Hershey's chocolate, chocolate marshmallow cake, toasted marshmallow frosting... these cupcakes are the cake version of everyone's favorite campfire treat. They are fun to make and although it sounds like a lot of steps, each step is fairly simple. The "toasted" marshmallow can be achieved with a kitchen torch which is always fun to use and makes for an impressive presentation. S'mores CupcakesRecipe adapted from Annie's Eats Crust:1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)1/4 cup sugar5 T unsalted butter, melted2 oz bittersweet chocolate, chopped into small piecesMarshmallows (you'll need about 100 mini marshmallows) Preheat the oven to 350 degrees. Cake:2 cups plus 2 T sugar1 3/4 cups all purpose flour3/4 cup cocoa powder1 1/2 tsp baking powder1 1/2 tsp baking soda1 tsp salt2 large eggs1 cup whole milk1/2 cup canola oil2 tsp vanilla extract1 cup boiling water Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full.
Homemade Churro Cupcakes with Salted Dulce De Leche Sauce Today, in America, it’s Cinco de Mayo. Well, technically, it’s cinco de mayo everywhere (*ba dum bum!*), but here, and in certain parts of Mexico, it’s a holiday. Most people are surprised to learn that Cinco de Mayo is mostly celebrated in America, in honor of Mexican heritage and pride. And what better way to celebrate the amazing Mexican culture in our country than by honoring their incredible food? Last year, I made some fantastic margarita lime cookies that are still a favorite in my house (especially with me), and I decided to stick with what I know and make another dessert this year. Churros aren’t exclusive to Mexico, but they are a treat that you can often find sold there on the cheap. No need…because I made some. To be honest, I seriously wanted chocolate, but that’s always my first choice. These cupcakes presented more firsts for me: the first time I made churros, the first time I made dulce de leche, and the first time I actually liked cream cheese frosting. 1. 2.
Blue-Eyed Bakers - Blue Eyed Bakers - StumbleUpon 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? 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 Yield: 24 cupcakesPrep Time: 40 minutesCook Time: 17 minutesTotal Time: 1 hour Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.
Easter Cupcakes Baked in Real Egg Shells I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.