What brought on this cupcake post was a friend of mine, Susie in Anacortes, was in a cupcake challenge over St. Patricks day. Although she didn't win (I thought she should have) her recipe was very creative; Chocolate Guinness Cupcakes with White Ganache and Irish Mist Liqueur filling with Baileys Frosting. Mmmm, how delicious and Irish can you get? She was also very creative in her decorating theme; Springtime with little yellow fluffy chicks (not real) Easter grass, vintage cake stands and vintage accessories. Her girls (hens) who layed and supplied the organic eggs are; Tootie, Mable, Ardelle, Henrietta, Tillie, Dayto, Red, Flower, Zell and Snooze! Susie also used Kerrygold butter, the true taste of Ireland.
The cupcake has also been called the fairy cake (England) as well as the patty cake. The first mention of a cupcake can be traced back to 1796 when a recipe was written in American Cookery by Ameila Simms. A standard cupcake uses the basic ingredients as standard cakes; butter, sugar, eggs and flour. Originally, cupcakes were baked in heavy pottery cups. Then the specialized pans for baking cupcakes came into favor. All I can say, is I love them as do most people having your own little piece of heaven to eat. I hope you enjoy the recipes listed below and go bake some cupcakes.
Note: Unless otherwise mentioned, all eggs will be large. Fill all cupcake liners to 3/4 full and bake them at 350 degrees. Insert pick into cakes and if it comes out clean cupcakes are done.
Find pretty cupcake liners to fill your cupcakes with. Maybe if you make lemon cupcakes use a pretty yellow liner. Key lime, use green pokadot, etc. They make beautiful liners that you can purchase from Michael's, Target, baking stores and Amazon has a vast array of them. If you are going to serve cupcakes you might as well make them look pretty. Amazon and other stores also carry an array of cupcake toppers, but personally I like edible flowers on mine (only use organic edible flowers from a reliable source.)
Susie's Chocolate White Ganache and Baileys Frosting Cupcakes
Cupcakes
1 cup Guinness
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream
White Chocolate Ganache Filling
12 oz. white chocolate, high quality
1/2 cup heavy whipping cream
2 Tbl. butter
1 to 2 tsp. Irish mist liqueur
Baileys Frosting
3 to 4 cups powdered sugar (sifted)
1 stick unsalted butter, room temp
3 to 4 Tbl. Baileys
Preheat oven to 350 degrees. Line 24 cupcake cups with liners. Bring 1 cup Guinness and 1 cup butter to a simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda and 3/4 tsp. salt in large bowl. With electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness/chocolate mixture to egg mixture and beat to combine. Add flour mixture and beat briefly on slow speed. With rubber spatula, fold batter until completely combined. Divide batter among cupcake liners filling 3/4 way full. Bake until tester comes out clean or about 17 minutes. Cool on cooling rack.
Filling
Chop the chocolate and transfer to heatproof bowl. Heat cream to simmering and pour over chocolate. Let sit one minute then stir until smooth. Add butter and Irish mist liqueur, stirring until combined.
Fill the cupcakes
Let ganache cool until thick, but still soft to pipe. Using an apple corer cut centers out of the cooled cupcakes. Do not go all the way to the bottom though. Place ganache in piping bag (place in frig for a few minutes) then with wide tip and fill holes of each cupcake to top.
Frosting
Whip butter in bowl of electric mixer until light and fluffy. Slowly add powdered sugar, then drizzle in Baileys and whip until combined. If frosting becomes too thin, add more powdered sugar. I'm sure you've all made enough of this type of frosting to figure it out. Frost the cupcakes, either using a piping bag or just with a table knife. How easy can that be!
Key Lime Cupcakes - (from Bon Appetit magazine)
1 3/4 cups cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter
1 1/2 cups sugar
2 eggs
2 Tbl. key lime juice (can find key limes use regular)
2 Tbl. lime zest
3/4 cup buttermilk
Line a muffin tin with 12 liners. Sift the cake flour, baking powder, baking soda and salt; set aside.
With an eclectic mixer, beat the butter and then add sugar, beating until light and fluffy. Add eggs one at a time beating to incorporate, scraping down sides of bowl. Add lime juice, zest and beat. Add flour in three additions alternating with buttermilk and ending with flour, scraping down sides of bowl. Fill cupcakes and bake for 20 to 25 minutes. Cool completely and frost with your favorite frosting, adding little sprinkles of lime zest on top of each cupcake. Note; if you like you can add a drop of green food color paste to your batter or frosting.
Orange Cupcakes
1 3/4 cup cake flour
1 cup sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
2 eggs, separated
1 tsp. pure vanilla extract
1/2 cup fresh orange juice
1 stick butter, soft
In electric mixer beat egg whites until stiff peaks form. In a mixing bowl, combine butter and sugar and beat until fluffy. Add egg yolks one at a time to incorporate then add vanilla.
Mix the flour, salt and baking powder in a bowl, add dry ingredients to wet ingredients alternating with orange juice and ending with flour, scraping down sides of bowl. Fold in the beaten egg whites and spoon batter into liners. Bake for 15 minutes or until pick inserted comes out clean. Cool on cooling racks. When cooled frost with orange frosting.
Frosting
2 cups powdered sugar
2 Tbl. orange zest
4 Tbl. butter, soft
3 - 4 Tbl. fresh orange juice
In mixing bowl, beat butter until fluffy, add in powdered sugar, zest and orange juice to desired consistency.
Red Velvet Cupcakes (a true Southern Classic)
2 1/2 cups all purpose flour
2 cup sugar
1/2 cup unsweetened cocoa powder (good quality)
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
4 eggs
1 cup sour cream (not light)
1/2 cup whole milk
1 Tbl. red food coloring
2 tsp. pure vanilla extract
In a bowl, mix flour, cocoa powder, baking soda and salt. In a bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture, do not overbeat. Spoon batter into paper lined cups. Bake 20 minutes or until pick inserted comes out clean. Cool on wire racks.
Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1/4 cup butter, soft
2 Tbl. sour cream
2 tsp. pure vanilla extract
1 (16 oz) box powdered sugar, sifted
Beat cream cheese, butter and sour cream until light and fluffy. Add vanilla and gradually beat in powdered sugar. Frost cupcakes.
Banana Almond Cupcakes with Brown Butter Frosting (love, love, love)
2 eggs
1 1/2 cups sugar
1/2 cup Crisco
1 cup ripe bananas, mashed
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup buttermilk
1 tsp. banana extract
1/4 cup slivered almonds, chopped
In large bowl of electric mixer cream shortening and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in bananas and extract. In a bowl add flour, baking powder, baking soda and salt and add to banana mixture alternating with buttermilk and ending with flour. Fold in chopped almonds. Fill muffin liners 3/4 full and bake for 15 to 20 minutes . Remove to wire racks to cool and frost with browned butter frosting.
Frosting:
1 stick butter
16 oz. powdered sugar
1/4 cup milk
1 1/2 tsp. pure vanilla extract
banana chips crushed (optional, but I love them)
Place butter in saute pan and melt until golden brown about 10 minutes, stirring occasionally. Pour into a bowl and cool about 30 minutes. After it's cooled, add powdered sugar, milk, and vanilla. Beat with mixer on medium until smooth then turn to high and beat until light and fluffy for about 1 minute. Frost the cupcakes and sprinkle on crushed banana chips if desired.
Bettie's Black Bottom Cupcakes - my friend Bettie's recipe from Georgetown, thanks for sharing
Cupcakes
1 cup sugar
1/4 cup cocoa (good quality)
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 tsp. pure vanilla extract
1/3 cup canola oil
1 Tbl. white vinegar
1 cup water
1/2 cup nuts, chopped (pecans, walnuts or macadamia)
Topping
4 oz. cream cheese, softened
2/3 cup sugar
1 egg, room temp.
In small bowl beat together the cream cheese and sugar with mixer so there are no lumps. Beat in egg. Set aside. In a bowl, stir together the sugar, cocoa, flour, baking soda and salt. Add the egg, vanilla, oil, vinegar and water and beat for 2 minutes on medium speed. Fill cupcake liners 2/3 full. Top each cupcake with a dollop of cream cheese mixture and sprinkle with nuts. Bake for about 18-20 minutes. Remove to cooling rack. Bettie says the recipe doubles easily.
Lavender Lemon Cupcakes - I love to create anything that has lavender
2 cups all purpose flour
1/4 tsp. salt
2 tsp. baking powder
1/2 cup butter, soft
1 cup sugar
2 eggs
1/2 tsp. pure vanilla extract
1 tsp. lemon extract
2 Tbl. lemon zest
1 Tbl. lavender (culinary lavender)
1 cup whole milk
1 cup lemon curd
Preheat oven to 350 degrees. Combine the flour, salt and baking powder and set aside. In mixing bowl of electric mixer, cream butter and sugar. Beat in eggs one at a time, beating well after each addition. Beat in extracts. Beat in flour mixture alternating with milk and ending with flour mixture until well blended. Fold in lemon zest and lavender. Fill paper liners 2/3 full. Bake for 15 to 20 minutes or until pick inserted comes out clean. Place on cooling rack and cool.
With an apple corer cut out centers of cupcakes but don't go all the way to the bottom. Place lemon curd in piping bag and fill centers with lemon curd. Next frost with Lemon Cream Cheese Frosting.
Lemon Cream Cheese Frosting
2 (8 oz.) packages cream cheese, soft
2 (16 oz.) boxes powdered sugar
1 stick butter, soft
2 Tbl. fresh lemon juice
1 Tbl. lemon zest
In bowl of electric mixer, whip butter and cream cheese, add in powdered sugar and beat until light and fluffy, add lemon juice and zest.
Orange Date Cupcakes - my mom's recipe she loved cooking with dates. I think she got this recipe years ago from an aunt who lived in Palm Springs, CA
1 cup butter, soft
1 1/2 cups sugar
2 tsp. pure vanilla extract
1/2 cup fresh orange juice
1 Tbl. orange zest
3 eggs
3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
16 oz. pitted Medjoul dates, chopped or snipped which I think is easier
Preheat oven to 350 degrees. In a bowl, mix in flour, soda and salt, set aside.
In bowl of electric mixer, beat butter and sugar until light and fluffy, beat in eggs one at a time. Add vanilla, orange juice, zest and beat until well mixed. Slow beat in flour mixture, alternating with buttermilk and ending with flour, blending well. Stir in chopped dates and fill cupcake liners 3/4 full. Bake approximately 20 to 25 minutes or until pick inserted comes out clean. Remove to cooling rack and cool. Frost with cream cheese or buttercream frosting. Sometimes mom would use my favorite 7-minute frosting which is amazing!
Good Chocolate Cupcakes with Mocha Frosting
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup butter, soft
1 cup sugar
1/2 cup unsweetened cocoa powder (good quality)
1/2 cup boiling water
1 egg, beaten
1/2 cup sour cream
1 tsp. pure vanilla extract
In a bowl add flour, salt, baking powder and baking soda, mixing well. In another bowl add sour cream, egg and vanilla, and mix well. In a mixing bowl of electric mixer combine; boiling water, butter, sugar and cocoa. Beat until sugar is dissolved. Add flour mixture alternating with sour cream mixture. Fill cupcakes about 3/4 full and bake for 20 to 25 minutes or until pick inserted comes out clean. Cool on cooling rack. Frost with mocha frosting.
Mocha Frosting
1/2 cup butter, soft
5 cups powdered sugar, sifted
1/4 cup cocoa, (good quality)
2 Tbl. coffee liqueur
2 tsp. pure vanilla extract
5 Tbl. whipping cream
3 Tbl. cold strong brewed coffee or espresso
In bowl of electric mixer, cream butter until light and fluffy. Beat in sugar, cocoa, liqueur, vanilla beating until fluffy and incorporated. Beat in whipping cream and coffee. If too thin, add more powdered sugar, if too thick add a little more coffee. Frost cupcakes and store them in frig.
Just Good Ole Vanilla Cupcakes with Chocolate Orange Frosting OR Creamsicle Frosting
Cupcakes
2 cups cake flour, sifted
1 1/3 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1 stick butter, soft
3/4 cup whole milk
2 tsp. pure vanilla extract
2 eggs
In a bowl add flour, sugar, baking powder and salt. In mixer bowl of electric mixer add butter and whip until light and fluffy. Add milk and vanilla and beat for about 1 minute. Mix in dry ingredients to incorporate. Add eggs one at a time and beat 1 minute, scraping down sides. Fill cupcake liners 2/3 full and bake 20 to 25 minutes. Cool on cooling rack before frosting.
Chocolate Orange Frosting
3 Tbl. butter
4 oz. unsweetened chocolate, chopped
5 Tbl. milk, heated
2 1/2 cup powdered sugar, sifted
1/4 tsp. salt
1 tsp. pure orange extract (add more if you like a stronger flavor)
Melt butter and chocolate in double boiler. Combine powdered sugar and salt in bowl; pour hot milk over this mixture and stir until sugar is dissolved. Stir in extract. Add melted chocolate mixture and beat on high with mixer until thick enough to spread. Add more sugar or milk if needed.
Creamsicle Frosting
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar, sifted
1 Tbl. orange zest
drop of orange food color (just a hint)
Beat ingredients in bowl of electric mixer until stiff peaks form, add hint of orange food color and beat. Frost cupcakes and place them in frig.
Bon Appetit
"If any of you lacks wisdom let him ask of God, who gives to all generously."
James 1:5
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