Classic....yes!!

So, my kiddos haven't really liked any of the cupcakes I've made in past weeks.  In fact, Bryson asked if I could just make a "classic" cupcake!! What is that you may ask?  Well, I needed a little clarification on the definition too!  He said a yellow cupcake and chocolate frosting.  Okay, I can do that!

Well, I started my research...do you know how many recipes there are for vanilla cupcakes?!?!?? Way too many!!  I finally settled on one, and then started searching for a frosting.

Now, I honestly haven't been satisfied with any of the frosting that I've made.  They all have been too sugary or something.  I found a cream cheese frosting and thought I would give it a whirl...so far, the outcome has been good.  I guess I'll find out when my "criticker" tastes it....here's the recipes I used!

Vanilla Cupcake

1 1/4 cups cake flour (I used all purpose flour)

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (I only used a pinch)

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.  

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full. 

* Bake cupcakes in pre-heated oven for 12-14 minutes. 

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.  

Frosting.....YUMM-O!!!

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar (I only used 2 cups)
1 to 4 Tablespoons heavy cream, heavy whipping cream (I used 3 tbsps)

Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try...

For a Stronger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.

For Chocolate Frosting: (my favorite!) add ½ cup unsweetened cocoa.  Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese *****I used Hershey cocoa)*****

Happy Baking!!!!

What is better than chocolate chip cookie dough?

Seriously, what is better than eating it as you are making them?  I found this recipe and had to try it too...although I'm a week behind on my posting...sorry!!!  I didn't,  however do the filling for this cookie and they turned out YUMMY!! Here's the recipe if you want to give it a whirl!!! I recommend you do!!!

hocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes

Ingredients

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)


For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips


For the frosting: 
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For garnish:
Tiny chocolate chip cookies
Mini chocolate chips

• To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  
• Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
  
• Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  
• To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  
• To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
  
• To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
  
• Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
  

Chocolate, cherries and coke...wow!

If you know me, you know that I adore Cherry Coke...I mean, LOVE it!! I swear that it is going to be in Heaven it is that good!! It's been a few weeks on this "cupcake journey" and was wondering if there could possibly be a cherry coke cupcake...welllllllll....I found one!!  Let me just say that I did 2 things differently from the recipe...one on purpose, and one not (haha!)...I only put a cherry in half of the cupcakes, and only 1 cherry.  I knew my kids would NEVER eat cupcakes with cherries in them. 
And 2...I added a lot more powdered sugar to the frosting.  I added 3 cups, rather than 3-4 tbsps....OOPS!! It still turned out yummy though!  I guess I'll just HAVE to make them again and make the other frosting! :)  Here's the recipe if you would like to try it!



Cherry Coke Cupcakes
Printer-Friendly Version
Yield: 10-12 cupcakes
Ingredients:
For the cupcakes:
1½ cups all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless

For the glaze (optional):
1 cup confectioners’ sugar
2 tbsp. Coca-Cola

For topping:
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherries

Directions:
Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.  In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners.  Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.  Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth.  Spoon or drizzle a small amount of the top of each cupcake.  Allow to set.
To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.  Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.