cupcakes

Angel Food Cupcakes.

January 31, 2012 · 120 comments

Not gonna lie.

I spent 21 minutes contemplating the idea that if I licked this whisk and it’s three accompanying spatulas completely clean, I mean like COMPLETELY CLEAN… just exactly how sick could I get? Would the sickness be worth it? If I took my last breath slurping fluffy meringue and choked on raw egg whites, vanilla and sugar, would it be my IDEAL – like, total ideal – way to go?

Because there is a fine line between consuming batter and feeling like garbage (or uhhh… dying?), and I often cross it.

Actually… I always cross it. Repeatedly. Forever. Evermore.

Anyhoo.

I did that batter justice.

Really, in all my 20-something years on this Earth, if I have survived using six-years expired shaker Parmesan cheese from Mother Lovett’s fridge, if my mom has baked a cake in 2012 with Duncan Hines mix that was good through March of ’08 and I ate seven bajillion slices, if I lived after taking a swig of Dawn dish soap thinking it was my water bottle, if I consumed… well, let’s be honest here – inhaled – a piece of coconut cream pie that I found in the back of the fridge behind some congealed substance that had basically grown legs and was waiting to walk away, well then…

… I don’t think the base of an angel food cake is gonna kill me.

Oh! And especially not… because it’s called ANGEL food cake, so there has to be like, angels involved somewhere. Watching over me. As in my guardian angel, which obviously has to have some involvement with cake somewhere.

If not, it’s like they don’t even… know me. And well, that’s just not safe.

Besides one of my life goals being for George Clooney to prank me, another one is to make a mean-ass angel food cake. Mother Lovett used to make one and then top it with some glaze, and it was gooooood. Not my favorite, but every once in a while it was cool to bite down into a spongy layer of vanilla. Oh, but this was before I knew that angel food cake was basically a HEALTH FOOD. After learning that, I just wanted to eat brownies.

Everyfreakingday.

I made my first angel food cake a few years ago and assumed it would be soooosoo easy. Like, embarrassingly easy. I mean, it normally just looks like a plain, fluffy, fat life-size donut. It doesn’t taste like tiramisu layered cheesecake with chocolate mouse filling and graham cracker crust and mascarpone frosting and fresh truffles on top of a bed of creme brulee and… and… yeah. Angel food cake is simple and light and people eat it so they can feel better about themselves ingesting cake. I didn’t expect it to be all “beat the egg whites! watch for stiff peaks! sift the sugar! sift the sugar again! don’t stir the egg whites! fold the stuff in! no, FOLD the stuff in! don’t mix it in circles!” and stuff. I’m much more of a mix-all-this-junk-in-a-bowl-and-who-cares-when-you-add-the-dry-ingredients-and-oh-cracked-two-entire-eggs-plus-their-shells-in-the-batter?-just-scoop-it-out-with-your-fingers-and-move-on kind of person.

Needless to say, I was much more prepared for this angel food experience.

Still, I complicated things a little more and made some cupcakes instead, which ummm… might just be the best thing ever because you can pop them in your mouth like candy. They are everything that angel food cake is, but cuter.

Angel Food Cupcakes

[lightly adapted from mother lovett's recipe and gourmet]

makes 36 cupcakes

12 large egg whites (1 1/2 cups)

1 1/2 teaspoons cream of tarter

3/4 cup granulated sugar

2 teaspoons vanilla extract

1 3/4 cups sifted powdered sugar (sift before measuring)

1 1/8 cups sifted cake flour (sift before measuring)

1/4 teaspoon salt

Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.

Preheat oven to 350 degrees F and place rack in the bottom third of oven.

Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract.

Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients – I did this in three increments.

Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost as desired. I frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and beating until thickened.

Much cuter.

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{ 120 comments }

Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting.

January 20, 2012 · 158 comments

Cake

fo’

life.

Wish I could say more but… am at a complete loss for words on this little Friday here. The only thing I want to do is smash my entire body into a some oatmeal cupcake pillows. And build myself a house of epic proportions, made of cinnamon sugar chip frosting.

And peanut butter.

Then eat myself out of house and home.

Literally.

Chocolate Chip Oatmeal Cupcakes

[adapted from my sweet potato pie cupcakes]

makes 12 cupcakes

1 large egg

3/4 cup loosely packed brown sugar

2 teaspoons vanilla extract

1/2 cup unsalted butter (1 stick), melted and cooled

1 1/4 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons milk

1/2 cup chocolate chips, tossed in a sprinkle of flour

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Cinnamon Sugared Chocolate Chip Frosting

1 cup unsalted butter (2 sticks), softened

2 cups powdered sugar

1/2 cup loosely packed brown sugar

1/4 teaspoon cinnamon

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

1/3 cup mini chocolate chips

Beat butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add brown sugar and vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Fold in chocolate chips, then frost cupcakes. Extra frosting can be stored in the freezer for about 6 weeks.

The end.

{ 158 comments }

Sweet Potato Pie Cupcakes with Marshmallow Frosting.

November 17, 2011 · 192 comments

True story: I have never eaten sweet potato pie.

I’ve never even seen a sweet potato pie.

I’ve never been in the same room as a sweet potato pie.

I’ve never tried to make my own sweet potato pie.

I’ve never even looked at a recipe for sweet potato pie.

The closest I’ve ever come to sweet potato pie is belting out James Taylor’s song (holy old school throwback vid) in my bathroom with the awesome echoing acoustics. Hairbrush = microphone, anyone??

But since I take pictures of my food and like to pretend that I know what I’m doing while giving all real chefs a bad name, I made sweet potato pie cupcakes.

Annnnd I think I should be given a gold star for making a dessert with a vegetable. Progress!

I’m really hoping one of you lovely fellows who have tasted sweet potato pie… or maybe those of you that are sweet potato pie connoisseurs… will make these cupcakes and tell me if I came anywhere close to sweet potato pie. I figure that sweet potato pie has sweet potatoes (duh), cinnamon, lots of sugar and then marshmallows? But I could totally be getting that screwed up with sweet potato casserole, in which case I just made a casserole cupcake. Which kind of sounds barfy.

These are anything but barfy, but I’m whiny and needy today and need reassurance.

Because… you know, eating a half dozen cupcakes in two days is not assuring enough. Help.

Sweet Potato Pie Cupcakes

makes 12 cupcakes

graham crust

2 tablespoons unsalted butter, melted

1/2 cup graham cracker crumbs

1/2 teaspoon sugar

cupcakes

1 1/3 cups loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1/2 cup unsalted butter, melted and cooled

6 ounces cooked, mashed sweet potato

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup milk

Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Marshmallow Buttercream Frosting

1/2 cup butter (1 stick), softened

1 tablespoon vanilla extract

1 1/2 cups marshmallow fluff

3 cups of powdered sugar

1-2 teaspoons milk, if needed

Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and crushed cinnamon pecans.

I can’t wait to tell you about bread tomorrow.

{ 192 comments }

Snickerdoodle Cookie Cupcakes.

Snickerdoodle Cookie Cupcakes makes 12-14 cupcakes cookie layer 1/4 cup butter, at room temperature 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cups all-purpose flour pinch of salt 1/4 teaspoon baking powder 1 teaspoons cinnamon 1 tablespoon milk, if needed Preheat oven to 350 degrees F. Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together. Refrigerate dough while you make cupcake batter. cake layer 1/2 cup butter, at room temperature 3/4 cup granulated sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/2 teaspoon salt 1/4 teaspoon cinnamon Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Line muffin tins with [...]

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Fluffernutter Cupcakes.

Peanut Butter Cupcakes with a Marshmallow Swirl [adapted from my peanut butter cupcakes] makes about 12 cupcakes 1/4 cup butter, softened 1/2 cup creamy peanut butter 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/4 teaspoon baking powder 1/3 cup milk 1/2 cup peanut butter morsels 2/3 cup marshmallow fluff Preheat oven to 350 degrees F. Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels and marshmallow fluff. Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-18 minutes at 350. Let cool completely before frosting. Note: since the marshmallow fluff can harden a bit, I would advise making these cupcakes the same day you eat them. Peanut Butter Frosting 2 tablespoons butter, softened 1/4 cup creamy peanut butter 1 teaspoon vanilla extract 3/4 cup powdered sugar 1-2 teaspoons milk, if [...]

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Brownie Banana Bread Cupcakes with Brown Sugar Frosting.

Brownie Banana Bread Cupcakes [adapted from my brown sugar banana cupcakes + red velvet brownies] makes 20 cupcakes brownie layer 1/4 cup butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1 1/2 heaping tablespoons of cocoa powder pinch of salt 1/3 cup mini chocolate chips, lightly tossed in flour Preheat oven to 350 degrees F. In the bowl of an electric mixer, beat butter and sugar until fluffy – about 3-4 minutes. Add egg and vanilla, and mix until combined, scraping down the bowl a few times. With the mixer on medium speed, add in flour, salt and cocoa powder, mixing until just combined. Line a cupcake tin with liners, then spoon about 1/2-3/4 of a tablespoon of brownie batter in each cup. Press down with the back of a spoon coated in non-stick spray. cupcake layer 1 1/3 cups flour 1 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon pinch of nutmeg 1 egg 3/4 cup brown sugar 1 teaspoon vanilla extract 3 large ripe bananas, mashed 1/4 cup sour cream 1/2 cup butter, melted Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In [...]

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Milk Chocolate Cupcakes with Fresh Mint Frosting.

Milk Chocolate Cupcakes makes 12 cupcakes 1 1/8 cups all purpose flour 1/4 cup unsweetened cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1 egg 2 teaspoon vanillas extract 3/4 cup milk 1/2 cup butter, melted 4 ounces of high-quality milk chocolate, coarsely chopped Preheat oven to 350 degrees F. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Fold in milk chocolate. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting. Milk Chocolate Buttercream 2 sticks of butter (1 cup), softened to room temperature 3 1/2 cups of powdered sugar 3 ounces milk chocolate, melted and cooled for about 5-10 minutes (still in liquid form) 1 tablespoon vanilla extract 2-3 tablespoons milk, if needed Beat butter in the bowl of your electric mixer until smooth and creamy, about 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, [...]

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Mocha Coconut Frappuccino Cupcakes.

Mocha Cupcakes makes 12 cupcakes 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 3 tablespoons instant coffee powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1 egg 2 teaspoons vanilla extract 3/4 cup coconut milk 1/2 cup butter, melted 2 tablespoons sour cream 1/2 cup chocolate or cappuccino chips Preheat oven to 350 degrees. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then stir in sour cream. Fold in chocolate chips and mix. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting. Coconut Frosting 2 sticks of butter, softened (1 cup) 3 2/3 cups powdered sugar + more if needed 1 tablespoon vanilla extract 1 teaspoon of coconut extract (if you don’t have this, no big deal) 1-2 tablespoons of lite coconut milk 1/2 cup shredded, sweetened coconut 1/2 cup shredded coconut, toasted Cream butter in the bowl of an electric mixture until completely smooth and [...]

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Roasted Blueberry Cupcakes with Chocolate Fudge Frosting.

Roasted Blueberry Cupcakes makes 12 cupcakes 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups fresh blueberries + a few additional ones rubbed with sugar for garnish 2-3 tablespoons milk, if needed (I used 2.) Preheat oven to 350 degrees F. Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough. [...]

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Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes.

Chewy Chocolate Chip Cookie Bottomed Cupcakes makes 18-20 cupcakes cookie layer: 1/2 cup butter, softened 3/4 cup brown sugar, loosely packed 1 egg 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup chocolate chips Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl. Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner. cake layer: 1/2 cup butter 1 cup white sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half [...]

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