Showing posts with label recipe of the week. Show all posts
Showing posts with label recipe of the week. Show all posts
Sunday, July 17, 2011
Recipe of the Week: Garden Party Cupcakes
These garden cupcakes are perfect for a summer party...and the recipe is an easy one from Duncan Hines (my favorite cake mix). Follow the link under the photo for the recipe!
Sunday, July 10, 2011
Recipe of the Week: Lemon Curd-Filled Angel Food Cupcakes
The inspiration for this week's recipe comes from a giant lemon I found at Wal-Mart. I don't usually buy Wal-Mart produce, but this lemon was huge...so I took it home. I also have the same cupcake wrappers used in the photo. I love these wrappers, but I had to buy 2000 of them for a wedding cupcake display. That was the minimum order so I now have a lifetime supply.
(original photo by Beth Dreiling Hontzas)
Sunday, June 26, 2011
Recipe of the Week: Cream-Filled Chocolate Cupcakes
In the current market of the "gourmet cupcake" it was nice to find an easy, delicious cupcake any chocolate lover will appreciate. All you need is a Betty Crocker chocolate cupcake mix, a tub of Betty Crocker Fluffy White Frosting (which I eat right out of the can for dessert sometimes) and some chocolate chips for garnish!
Make the chocolate cupcakes as directed on the cake mix box. Cut the end from a ziplock bag and drop in a medium-sized star piping tip. Fill the bag with frosting and insert into the cooled cupcakes. Lift up as you squeeze in the filling. Then swirl frosting on top of the cupcakes and sprinkle with chocolate chips.
Make the chocolate cupcakes as directed on the cake mix box. Cut the end from a ziplock bag and drop in a medium-sized star piping tip. Fill the bag with frosting and insert into the cooled cupcakes. Lift up as you squeeze in the filling. Then swirl frosting on top of the cupcakes and sprinkle with chocolate chips.
Sunday, May 29, 2011
Recipe of the Week: White Chocolate Mud Cupcakes
This yummy recipe will go with whatever you are serving this holiday weekend. It includes how to make the chocolate curls to garnish your creations.
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Sunday, May 22, 2011
Recipe of the Week: Hummingbird Cupcakes
The first hummingbirds of the year appeared this weekend, which is a bit surprising since we got almost a foot of snow last week. Maybe they know something our weathermen don't. This week's recipe honors the arrival of the first hummingbirds.
(from Martha Stewart)
via Flickr
Sunday, May 8, 2011
Recipe of the Week: Mexican Chocolate Sour Cream Cupcakes with Dulce de Leche Frosting
This past week was so busy I didn't have time to celebrate Cinco de Mayo....so I am celebrating it today with a recipe for Mexican Chocolate cupcakes. This recipe comes from Amanda's Cookin' and is easy and delicious!
Mexican Chocolate Cupcakes with Dulce de Leche Frosting
Sunday, May 1, 2011
Recipe of the Week: Swiss Meringue Buttercream
Through no fault of my own, I am making a wedding cake this week. I thought I was helping out a friend, but as it turns out, my friend did not have anything to do with this arrangement...I do wish it was cupcakes instead of this cake.
But on to the recipe...the client wants an icing that is not too sweet so I am making a Swiss Meringue Buttercream instead of my usual buttercream. I can't imagine why someone would not want a sweet icing, but it is not my wedding. This recipe is easy and makes a great presentation.
Swiss Meringue Buttercream (makes 5 cups)
1 1/4 cups sugar
5 large egg whites
2 cups (4 sticks) unsalted butter - cut into pieces
But on to the recipe...the client wants an icing that is not too sweet so I am making a Swiss Meringue Buttercream instead of my usual buttercream. I can't imagine why someone would not want a sweet icing, but it is not my wedding. This recipe is easy and makes a great presentation.
Swiss Meringue Buttercream (makes 5 cups)
1 1/4 cups sugar
5 large egg whites
2 cups (4 sticks) unsalted butter - cut into pieces
1 teaspoon pure vanilla extract
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. It should feel completely smooth when you rub it between your fingers.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. If the buttercream appears curdled after all the butter has been added, it will become smooth again with continued beating. Add vanilla, and beat just until combined.
Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at cool room temperature. Can transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
Sunday, April 17, 2011
Recipe of the Week:
Easter is almost here and my favorite Easter cupcakes are simple white cupcakes with fluffy white icing (topped with coconut).
Easy White Cupcakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees. Prepare a muffin pan with cupcake liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder. Add to the creamed mixture and mix well. Stir in the milk until batter is smooth. Fill liners 3/4 full.
Bake for 15-18 minutes - checking frequently after 12 minutes. Cool completely.
** My favorite fluffy white icing is the Betty Crocker one in the can....but don't tell anybody.
Easy White Cupcakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees. Prepare a muffin pan with cupcake liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder. Add to the creamed mixture and mix well. Stir in the milk until batter is smooth. Fill liners 3/4 full.
Bake for 15-18 minutes - checking frequently after 12 minutes. Cool completely.
** My favorite fluffy white icing is the Betty Crocker one in the can....but don't tell anybody.
Sunday, April 10, 2011
Recipe of the Week: Key Lime Cupcakes
One week left before the retirement party cupcakes are due and I am thinking about making key lime cupcakes instead of margarita cupcakes (see last week's recipe). So the experimenting continues....
Key Lime Cupcakes
1 Duncan Hines yellow cake mix
1/3 cup key lime juice
1 Tablespoon lime zest
Mix as directed substituting lime juice for part of the water required (I substitute buttermilk instead of water). Add the lime zest to the batter. Bake as directed on package.
** If you feel adventurous, these cupcakes can be filled with lime curd.
Key Lime Buttercream
1 stick unsalted butter
1 1/2 cups Crisco
1/4 cup key lime juice
1/4 cup water
1 teaspoon salt
8 cups powdered sugar
1 Tablespoon lime zest
Cream the butter and Crisco for several minutes. Mix the salt and lime juice and water until salt is dissolved. Add the powdered sugar and the liquid alternately and beat for 5 minutes. Add the lime zest and mix thoroughly. You can refrigerate this buttercream for one week or freeze it for up to three months.
Garnish with a sprinkle of graham cracker crumbs, a lime wedge, or some candied lime peel.
Key Lime Cupcakes
1 Duncan Hines yellow cake mix
1/3 cup key lime juice
1 Tablespoon lime zest
Mix as directed substituting lime juice for part of the water required (I substitute buttermilk instead of water). Add the lime zest to the batter. Bake as directed on package.
** If you feel adventurous, these cupcakes can be filled with lime curd.
Key Lime Buttercream
1 stick unsalted butter
1 1/2 cups Crisco
1/4 cup key lime juice
1/4 cup water
1 teaspoon salt
8 cups powdered sugar
1 Tablespoon lime zest
Cream the butter and Crisco for several minutes. Mix the salt and lime juice and water until salt is dissolved. Add the powdered sugar and the liquid alternately and beat for 5 minutes. Add the lime zest and mix thoroughly. You can refrigerate this buttercream for one week or freeze it for up to three months.
Garnish with a sprinkle of graham cracker crumbs, a lime wedge, or some candied lime peel.
Sunday, April 3, 2011
Recipe of the Week: Margarita Cupcakes with Key Lime Icing
I am experimenting with margarita cupcakes for an upcoming retirement party and this is my first attempt with this recipe. Sweet yet tangy! This week's recipe comes from Food.com ... enjoy!
Sunday, March 27, 2011
Recipe of the Week: Mountain Dew Cupcakes
Do the Dew....make that "eat the Dew!"
Today's recipe for Mountain Dew cupcakes comes from the blog Sherry Starts Cooking and includes the cupcake recipe as well as the recipe for Mountain Dew buttercream.
Today's recipe for Mountain Dew cupcakes comes from the blog Sherry Starts Cooking and includes the cupcake recipe as well as the recipe for Mountain Dew buttercream.
(blog)
Sunday, March 13, 2011
Recipe of the Week: Bailey's Irish Cream Cupcakes
Bailey's Irish Cream cupcakes in honor of St. Patrick's Day coming up on Thursday....just make them!
Bailey's Irish Cream Cupcakes
1 - yellow cake mix
4 oz. instant chocolate pudding
3/4 cup oil
1/8 cup water
1/4 cup vodka (or water)
3/8 cup Bailey's Irish Cream
4 eggs
Mix all ingredients & bake cupcakes at 350 degrees for 12-15 minutes (checking frequently after 12 minutes).
Bailey's Cream Cheese Icing
8 ounces cream cheese - room temperature
4 tablespoons butter - room temperature
3 cups powdered sugar
3 - 4 tablespoons Baileys Irish Cream
Melanie Greene via Flickr
Bailey's Irish Cream Cupcakes
1 - yellow cake mix
4 oz. instant chocolate pudding
3/4 cup oil
1/8 cup water
1/4 cup vodka (or water)
3/8 cup Bailey's Irish Cream
4 eggs
Mix all ingredients & bake cupcakes at 350 degrees for 12-15 minutes (checking frequently after 12 minutes).
Bailey's Cream Cheese Icing
8 ounces cream cheese - room temperature
4 tablespoons butter - room temperature
3 cups powdered sugar
3 - 4 tablespoons Baileys Irish Cream
Sunday, March 6, 2011
Recipe of the Week: Vegan Buttercream Frosting
I have vegan friends...who want to eat chocolate & frosting just like everybody else!
Vegan Buttercream Frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (Earth Balance)
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup plain soy milk or soy creamer
Cream the shortening and margarine together until fluffy. Add the powdered sugar and beat for about 3 more minutes. Add the vanilla and soy milk - beat for another 5 to 7 minutes.
Vegan Buttercream Frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (Earth Balance)
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup plain soy milk or soy creamer
Cream the shortening and margarine together until fluffy. Add the powdered sugar and beat for about 3 more minutes. Add the vanilla and soy milk - beat for another 5 to 7 minutes.
Sunday, February 27, 2011
Recipe of the Week - Coconut Macaroon Cupcakes with Bittersweet Chocolate Ganache
This has been a coconut macaroon week. A few days ago I made macaroons, and then I found this recipe for Coconut Macaroon Cupcakes. The combination of cocount and chocolate is simply Scrum-trulescent!
Coconut Macaroon Cupcakes with Bittersweet
Chocolate Ganache from Always Order Dessert (blog)
Coconut Macaroon Cupcakes with Bittersweet
Chocolate Ganache from Always Order Dessert (blog)
QuintanaRoo via Flickr
Sunday, February 20, 2011
Recipe of the Week: One-Bowl Vanilla Cupcakes
As you know, I am still searching for the perfect vanilla cupcake recipe. I found a one-bowl type recipe to share today. It turned out pretty good, but is a little dense and pound-cakey for me. I prefer a delicate texture and crumb for a vanilla cupcake, but this one has excellent vanilla flavor.
One-Bowl Vanilla Cupcakes
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees and prepare yourcupcake pan with liners. Combine all ingredients in a food processor with the blade attachment. Fill cupcake liners halfway full.
Bake for 12-15 minutes, checking frequently after 10 minutes.
Vanilla Frosting
1 1/2 cups powdered sugar
1 stick butter, at room temperature
1-2 tablespoons heavy cream
1/2 teaspoon vanilla extract
One-Bowl Vanilla Cupcakes
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees and prepare yourcupcake pan with liners. Combine all ingredients in a food processor with the blade attachment. Fill cupcake liners halfway full.
Bake for 12-15 minutes, checking frequently after 10 minutes.
Vanilla Frosting
1 1/2 cups powdered sugar
1 stick butter, at room temperature
1-2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Sunday, February 13, 2011
Recipe of the Week: The Classic Red Velvet Cupcake!
Valentine's Day is tomorrow and the red velvet cupcake is THE classic for the holiday in red!
Classic Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla
Preheat oven to 350°F. Prepare muffin tins with liners.
Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake 16-20 minutes, checkingfrequently after 16 minutes. Cool completely.
Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese - room temp
1/4 cup (1/2 stick) butter - room temp
2 tablespoons sour cream
2 teaspoons vanilla
Beat cream cheese, butter, sour cream & vanilla in large bowl until light and fluffy. Gradually beat in 4 cups confectioners' sugar until smooth.
(yes...the makers of red food coloring)
Classic Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla
Preheat oven to 350°F. Prepare muffin tins with liners.
Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake 16-20 minutes, checkingfrequently after 16 minutes. Cool completely.
Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese - room temp
1/4 cup (1/2 stick) butter - room temp
2 tablespoons sour cream
2 teaspoons vanilla
Beat cream cheese, butter, sour cream & vanilla in large bowl until light and fluffy. Gradually beat in 4 cups confectioners' sugar until smooth.
Sunday, January 30, 2011
Recipe of the Week - Dark Chocolate Buttercream Frosting
Valentine's Day is coming and I have started to think about chocolate...cupcakes of course. This recipe for dark chocolate buttercream will taste great on any cupcake...chocolate, yellow, or vanilla!
Dark Chocolate Buttercream
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 1/4 cups (4 1/2 sticks) unsalted butter - room temperature
1/2 cup plus 1 tablespoon boiling water
1/4 cup confectioners’ sugar - sifted
1/4 teaspoon salt
1 1/2 pounds semisweet chocolate - melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined. Scrape down sides of bowl if needed. Beat in the cocoa mixture. Frosting can be refrigerated up to 7 days, or frozen up to 1 month (before using, bring to room temperature, and beat on low speed until smooth again).
Dark Chocolate Buttercream
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 1/4 cups (4 1/2 sticks) unsalted butter - room temperature
1/2 cup plus 1 tablespoon boiling water
1/4 cup confectioners’ sugar - sifted
1/4 teaspoon salt
1 1/2 pounds semisweet chocolate - melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined. Scrape down sides of bowl if needed. Beat in the cocoa mixture. Frosting can be refrigerated up to 7 days, or frozen up to 1 month (before using, bring to room temperature, and beat on low speed until smooth again).
Sunday, January 23, 2011
Recipe of the Week - Triple Chocolate Truffle Cupcakes
My friend Lynn left me a newspaper article on the bulletin board at work this week. It came from the Nevada Appeal (Carson City) and was a recipe for Triple Chocolate Cupcakes which have a chocolate ganache center and are frosted with white chocolate buttercream. Thank you to Amanda Skiba for sharing her recipe and I encourage you to follow her blog Stuff Your Face.
Triple Chocolate Cupcake Recipe
Triple Chocolate Cupcake Recipe
Poison Cupcake via Flickr
Sunday, January 16, 2011
Recipe of the Week - Raspberry Cupcakes with Champagne Buttercream Frosting (winning recipe from Cupcake Wars)
The only wine I drink is sparkling wine (technically we can't call it champagne unless it comes from the Champagne region in France) and I have experimented with "champagne" in cupcake recipes for quite some time. This recipe is the winning recipe by Andrea Ballus on an episode of the Food Network's Cupcake Wars. Enjoy!
Raspberry Cupcakes with Champagne Buttercream Frosting
Raspberry Cupcakes with Champagne Buttercream Frosting
Sunday, January 9, 2011
Recipe of the Week: Hi-Hat Cupcakes
I have been seeing Hi-Hat cupcakes on cupcake blogs...but what exactly are they? A cupcake is frosted with a marshmallow meringue, piled high on top of the cupcake. Then the frosting is dipped and coated with chocolate. If chocolate is wrong...I don't wanna be right!
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