Funky Cupcakes?!
Answers: I just made some really great chocolate cupcakes, what are some fun/funky cupcakes I can make now? Something besides vanilla or chocolate is what I mean. And I'm not talking about frosting decorations, but the actual cupcake itself.
If it's funky cupcakes you want, check out Chockylit's cupcake blog. She has made cupcakes in about every flavour you can imagine (and then some), all accompanied by gorgeous photographs:
http://www.cupcakeblog.com/
I also highly recommend 'Vegan Cupcakes Take Over the World.' This quickly became one of my favourite cookbooks--the lychee coconut cupcakes were really interesting, and I'm dying to try the chai latte and rosewater & pistachio cupcakes.
I love to make green tea cupcakes by substituting matcha green tea powder for cocoa powder. These are also great with a cup of mixed berries thrown into the batter.
use a pastry bag to inject them with choc pudding, yummy....
I take a lemon cake mix, make lemon pudding ( I don't like the instant kind), and then do a pudding pocket in the cupcake. a little bit of battter in the bottome of the cup, then a little pudding, then more batter. Bake the normal amount of time and they are done. If they aren't as full as you want them once they are baked, then you can squirt in some more pudding. It makes for really moist yummy cupcakes.
You can do this with any combination of flavors. Cherry cake with chocolate pudding would be good, the possibilites are endless.
put food dye in the batter n make um purple
Gingerbread Cupcakes + Caramelized Mango Buttercream
For the ginger syrup:
1 cup water
1 cup granulated sugar
1 (2”) piece fresh ginger, peeled and coarsely chopped
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using
For the cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup. Allow cupcakes to cool prior to frosting.
For the caramelized mango buttercream:
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238--242o F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.
--Bobby Flay
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Orange Cupcakes with Orange Cream Cheese Frosting
by Judith Sutton: "Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life"
Makes 24 cupcakes
Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp. baking powder
? teaspoon salt
14 Tbsp. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1? cups whole milk
Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)
For the frosting
1 (8-oz.) pkg. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.
2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)
--Leite’s Culinaria
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Chocoalte Cupcakes & Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1? sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
? cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1? teaspoons baking soda
? tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350oF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten
How about Red Velvet cupcakes with cream cheese frosting?
http://www.elise.com/recipes/archives/00...
- pineapple upsidedown cupcakes
- red velvet cupcakes with cream cheese frosting injected in the middle
- lime cupcakes (vanilla cake mix flavored with lime juice and colored light green w/food coloring) frosted with white frosting and topped w/ toasted coconut
- cupcakes baked into ice cream cones (ones w/the flat bottoms)
- carrot cake cupcakes w/cream cheese frosting
- pumpkin cupcakes (vanilla mix w/canned pumpkin mixed in) with cream cheese frosting topped w/chopped walnuts
Apple Pie Cake
this can be made in cupcake tins, just dont cook as long
1 c Sugar
1 ts Baking soda
2 Egg
1/4 c Margarine; melted
1/2 c Walnuts; chopped
1 c Flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 1/3 c Apple slices
Instructions:
Mix all ingredients except apples. Fold in apples gently, so as not to
break slices. Grease a 9 or 10 inch pie pan. Pour batter into pan and
distribute evenly. Bake in a preheated 350F oven 30 to 40 minutes. Serve
warm with whipped cream or ice cream.