Okay. So I'm trying to lose weight so I can look decent in a swimsuit in Hawaii and my daughter decides to become a Gourmet Cupcake Guru. There goes my diet!
Emily has recently become interested in learning how to cook. Particularly gourmet cupcakes. She has been on the internet looking at cupcake sites and getting all sorts of deliciously delectable cupcake recipes. We barely get the cupcakes off of the counter only to find out that she is making another kind to tickle her fancy. I'm glad that she's learning that she can follow a recipe and cook, but it's taking it's toll on all of our waistlines!
Here are some pictures and recipes of her creations. Next week we are going to learn how to cook healthy dinners for college students. Something that will actually help her when she leaves home for college next Fall.
Now Stan is getting into the picture...he's threatening to create some "Boston Cream Pie" cupcakes....Ah, what will be next?!
Rainbow Cupcakes
by OurBestBites
1 white cake mix
2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color.
Use food coloring to color batter to desired intensity. Wilton brand gel colors have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels.
To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.
Bake them according to the package directions, until a toothpick comes out dry. Makes around 15 cupcakes.
Frost with your favorite frosting. If you had to use store bought like me, fancy it up by putting the frosting in a ziploc bag. Cut of the corner of the side of the bag and you have an instant frosting decorating bag.
Coconut Buttercream Frosting:
by TheGirlWhoAteEverything
3 sticks butter (1 ½ cups), room temperature
6 cups powdered sugar
5 Tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (or just use all vanilla extract)
Dash of salt
Directions:
1. Add butter and powdered sugar and beat until light and fluffy.
2. Add the coconut extract, vanilla extract, and salt. Mix until combined.
3. Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.
4. Frost cooled cupcakes. Add rainbow colored sprinkles if desired.
Emily and her creation. They were really good, but one was plenty!
Emily and Stan...Guess where she gets her beautiful brown eyes...
Cupcakes anyone?
Chocolate Chip Cookie Dough Cupcakes
Source:
Annie's Eats
Ingredients:
For the cupcakes:
3 sticks unsalted butter (1 1/2 cups), at room temperature
1½ cups light brown sugar
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
For the filling:
4 Tablespoons (1/4 cup) unsalted butter, at room temperature
6 Tablespoons light brown sugar
1 cup plus 2 Tablespoons all-purpose flour
7 ounces sweetened condensed milk
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter (1 1/2 cups), at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar (powdered sugar)
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoons milk
2½ teaspoons vanilla extract
For decoration:
Mini chocolate chips
Directions:
Preheat the oven to 350° degrees. Line cupckae pan with 24 liners.
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 a half hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. I found this a little tricky to get the hole out but then you get to eat what you take out! 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 and sprinkle with mini-chocolate chips. My husband thinks they are best served chilled. I think they are way better at room temperature where the frosting just melts in your mouth.
RED VELVET CUPCAKES with CREAM CHEESE
FROSTING
By Paula Deen from Food Network
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
