Bacon Beer and Cheese Cupcakes

By: Stephanie Manley from CopyKat Recipes

Bacon Beer and Cheese Cupcakes

Author: Eat Write Retreat Team # 9

Recipe Type: Dessert

Prep time: 20 min

Cook time: 25 min

Serves: 8

Enjoy sweet and savory together in these bacon beer and cheese cupcakes.

Ingredients

• Cupcake
  
• 6 strips bacon
• 1/2 cup dark beer
• 4 1/2 tablespoons butter
• 1/4 cup grated Jarlsberg
• 1/4 cup grated sharp cheddar
• 1 cup dark brown sugar
• 1/4 + 1/8 cup sour cream
• 1 egg
• 1 cup flour
• 1 1/4 teaspoons baking soda
• Frosting
• 4 ounces cream cheese, room temperature
• 1/8 cup unsalted butter, room temperature
• 2 cups powdered sugar
• Finely grated Jarlsberg, for garnish
• Grated sharp cheddar cheese, for garnish
• Chopped bacon, for garnish

Instructions

Cupcake directions

Preheat oven to 350 degrees. Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg. Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until inserted cake tester comes out clean.

Frosting Directions

Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon

Ice Cream Soda Pop, Cherry on the Top!.... Cream Soda Cupcakes

18 cupcakes

Ingredients:

Cupcakes:

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1-1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
Directions:
Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.





Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons half and half (the original called for buttermilk, but I have a lot of success with half and half so I stuck with what I knew)until spreadable. Use immediately. I used an additional cup of powdered sugar and an additional 1-2 Tbs. half and half to get more frosting, frosting. If frosting begins to set up, stir in a small amount of boiling water.

Caramel Macchiato Cupcakes

~about regular 16 cupcakes
Espresso/Coffee Cupcake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup strongly brewed coffee, cooled to warm
• 1/4 cup milk
• 1 tablespoon Kahlua
• 12 tablespoons unsalted butter, softened
• 1 1/3 cups sugar
• 6 large egg yolks
• 1 rounded teaspoon instant espresso

Meringue Icing

• 2 large egg white
• 2/3 cup sugar
• 3 tablespoons light corn syrup
• pinch of salt

Caramel Drizzle

• 1/4 cup sugar
• 1 1/2 tablespoon unsalted butter, cut into pieces
• 2 tablespoons heavy cream

Instructions -
1. Place rack in the middle of the oven and preheat to 350 degrees F.Place paper liners in muffin tin.
2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.
3. Cream butter and sugar together in the stand mixer (with the paddle attachment) on medium speed, until light and fluffy, about 5 minutes. Beat yolks in one at a time.
4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Scrape down the bowl and divide batter in half.
5. Leave half of batter as is. Stir instant espresso into the other half.

6. Drop batter into prepare cupcake liners by putting the espresso batter in as bottom half, and spooning the coffee (non-espresso) batter on top. (In picture: left is espresso batter, right is with coffee non-espresso batter on top)

7. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.

8. Meringue Icing
*Don’t make meringue until cupcakes have cooled.
Set up a double boiler. Whisk together meringue icing ingredients in the bowl of the stand mixer by hand. Put over double boiler and whisk as it warms to about 130 degrees F (sugar dissolved). Attach to mixer and use the whisk attachment on medium speed to whip until cooled, about 5 minutes. Drop onto cupcakes immediately. (Tip: Put something under the wire rack to catch drippings.)

9. Caramel Drizzle
*Making a small amount of caramel is a little more challenging because you have a smaller window of caramelized sugar to burnt. Make sure everything is ready by the stove before starting.
Spread sugar evenly across the bottom of a heavy bottomed saucepot and put over medium-high flame. Try not to touch the sugar but watch carefully as it melts. As soon as it is browning, you can start to stir. When it looks like all of it has browned lightly, remove the pot from heat and stir in butter. Be careful because it will bubble violently. Bring it back to the flame and stir for a few seconds until smooth. Remove from the heat again and add heavy cream, again careful of violent bubbling. Stir rapidly until smooth. Set aside and allow to cool to luke warm.
Drizzle over the cupcakes.

Make-Ahead

You can make the cake part a day before and store in airtight containers after they have cooled. Once you make the icing you have to plop it on the cupcakes immediately, but once cupcakes have been completely assembled, they can be held in room temperature for several hours before service.

White Buttermilk Cupcakes with Pineapple Filling and Cream Cheese Frosting

White Buttermilk Cake

Pa. Grange Cookbook
Submitted by Mrs. Frank Jacobs
Deemston Grange No. 1372

Ingredients:

1 cup shortening
3 cups sugar
2 cups buttermilk
4 cups sifted cake flour
4 egg whites, beaten stiff
3 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla

Directions:

Cream shortening and sugar. Add about 1/2 cup of the buttermilk and beat until fluffy. Sift dry ingredients and add alternately with the rest of the buttermilk. Add vanilla. Fold in stiffly beaten egg whites. Bake as cupcakes at 350 degrees for about 35 minutes. Test with toothpick for doneness.






Pineapple Filling


Ingredients:

1/2 cup white sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
1 egg
1 cup diced fresh pineapple
3/4 cup pineapple juice
1 tablespoon butter

DIRECTIONS
In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.


Cream Cheese Frosting

Pa. Grange Cookbook
Submitted by Mrs. John Espey
Center Grange No. 1870

I doubled this recipe and added enough powdered sugar to make the frosting stiff enough to pipe it.

Cream Cheese Frosting

1 pkg ( 8 oz) cream cheese, room temperature
1/4 cup butter
1 tsp vanilla
1 cup confectioners sugar

Let cream cheese and butter warm to room temperature. Beat them together and add vanilla. Gradually beat in sugar.

Irish Cream Cupcakes with Coffee Frosting

Makes: Approximetly 20 cupcakes
You will need:

• 1 package super moist yellow cake
• 1 (3.4 ounce) package chocolate pudding mix
• 3 eggs
• 3/4 cup Irish cream (you can use any brand)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• Coffee frosting (recipe follows)

1. Preheat oven to 325 degrees.
2. Sift together cake and pudding mix. Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.
3. Line a cupcake pan with liners. Fill liners 2/3 full of cupcake mixture.
4. Bake for 20-25 minutes or until toothpick inserted in the middle of cupcakes comes out clean. Cool completely. Frost with coffee frosting.

Coffee Frosting

• 1 stick unsalted butter, softened
• 1 pound powdered sugar
• 1 tablespoon milk
• 3 tablespoons strong coffee

1. Beat the butter with a hand held mixer. Continue beating as you gradually add in the powdered sugar. Add in the milk and coffee until frosting is stiff but spreadable.

Strawberry Cream Cheese Cupcakes

Adapted From Paula Deen’s “The Lady & Sons Just Desserts”
Makes 36 cupcakes

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I wound up buying two 10 oz. packages and using some of the leftover strawberry puree in the frosting.)
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

Strawberry Cream Cheese Frosting:

• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup strawberry puree (Measure it from the leftover puree you made for the batter.)
• 1/2 teaspoon vanilla extract
• Up to 7 cups confectioners’ sugar

Garnish (optional):

• Freshly sliced strawberries

1. Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers.
2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. (The batter might seem runny. Just roll with it.)
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
4. For the Frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
5. Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip. Garnish with fresh strawberries, if desired.

Bananas Foster Cupcakes

Bananas Foster Cupcakes
makes about 17 cupcakes
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup butter
1 recipe for Bananas Foster, bananas mashed, sauce set aside
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1. Preheat oven to 350 degrees.
2. Beat together butter and both sugars until light and fluffy.
3. Beat in bananas, then eggs, one at a time and beat well after each addition.
4. Add vanilla.
5. Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
6. Beat just until blended.
7. Divide batter evenly among muffin cups.
8. Bake for 20 to 22 minutes or until tester comes out clean.
9. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Bananas Foster
recipe adapted from Alton Brown
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 teaspoon ground allspice
1 teaspoon freshly ground nutmeg
2 tbsp water
4 under ripe bananas, sliced in half lengthwise
1/2 cup light rum
Isn't that cool? This was done under the supervision of Fire Marshall Bill, aka my husband.
Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and nutmeg and stir
until sugar dissolves.
Add water and bring sauce to simmer.
Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish.
Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own.
If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve. Or smash up to make cupcakes!


Bananas Foster Buttercream
adapted from Gale Gand
The added salt in this really adds a nice touch and cuts the sweetness.
3 cups confectioners' sugar
1/2 tsp salt
1 cup butter
1 teaspoon vanilla extract
sauce from Bananas Foster
In a standing mixer fitted with a whisk, mix together sugar and butter.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and sauce and continue to beat on medium speed for 1 minute more.

Make your Bananas Foster, bake your cupcakes, make the frosting, toast some coconut, and you're all set! These are really delicious. If you don't want to use the rice flour, go ahead and use whatever you prefer. The cupcakes themselves aren't sweet at all, so the big old heaping pile of icing is very nice, not to mention the toasted coconut!

White Chocolate Raspberry Cupcakes

Makes 12 cupcakes.

Ingredients:

Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 ounces white chocolate, melted
1/3 cup oil
1/2 cup soy milk
1/2 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest
Filling:
8 ounces frozen raspberries
1 tablespoon water
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1/4 cup water
Frosting:
If you're brave, try this recipe (and let me know how it turns out!). If you want something less complicated, use American buttercream, instructions below.
1/2 cup butter or margarine, softened
1/3 cup cream cheese or tofutti cream cheese
3 to 3 1/2 cups confectioners' sugar
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
1 tablespoon soymilk
6 ounces white chocolate, melted
12 fresh raspberries

Directions:

Preheat oven to 350ËšF.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full - my cupcakes overflowed, so err on the under-filled side here). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
To make filling, combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.
Cut out small cones from tops of cupcakes (holes should be approximately 1/2" across and 1/2" deep), saving removed cake. Fill holes with raspberry filling, and replace cake on top.
To make frosting, beat butter or margarine and cream cheese until fluffy. Slowly add confectioner’s sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). You may not fill all the cups, I ended up with 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired. The cupcakes above were decorated using the Wilton Cupcake Decorating Kit and Valentine’s Sprinkles. They can usually be found at craft stores like Michaels or Joann.

Peach Cupcakes with Peach Buttercream

Cupcakes
2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1 cup fresh peach puree
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar

Buttercream
¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
¼ cup peach puree
Vanilla, to taste


×××

Cake
Preheat oven to 375°F. Line a muffin tin, or lightly grease and flour a 9-inch round or 8-inch square cake pan. Sift together the flour, baking powder, baking soda, and sugar into a bowl. In a measuring cup, mix together the peach puree, oil and vanilla. Add the peach mixture to the dry ingredients and whisk together until combined. At this point, you may want to add some yellow and food colouring to achieve a peachier colour. When the batter is smooth, add the vinegar and stir quickly. The batter will foam slightly where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into the prepared pan, and bake for 20 minutes if making cupcakes, or 25 to 30 minutes it making cake. Allow to cool before glazing or frosting.

Peach Buttercream
Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. You may want to add some yellow and red food colouring to achieve a peachier colour.
Can be piped or spread onto cakes.

Vanilla Bean Fig Cupcakes with Orange Blossom Honey Frosting

Vanilla Bean Cupcakes
Makes about 12 cupcakes
1 1/2 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg plus 2 egg whites
1/2 cup whole milk
1 1/2 teaspoons vanilla bean paste

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Sift flour, salt, and baking powder into a bowl and set aside.
Beat butter and sugar in a stand mixer on medium speed until very light and fluffy, about 3 to 4 minutes.
Add in the egg and beat to combine. Add in the egg whites, one at a time, and beat to combine.
Combine milk and vanilla bean paste together in a cup.
Add the flour mixture and milk mixture to the batter in alternating additions, starting and ending with the flour. Once the last bit of flour has been added. beat just to combine - do not overbeat.
Divide batter among the muffin tins. Bake in the oven for about 15 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool on wire rack.

Fresh Fig and Brown Sugar Filling
Makes about 3/4 cup
1 cup (about 8) fresh figs, washed and cut into small pieces
1/4 cup water
1/4 cup brown sugar
2 teaspoons lemon juice

Combine all the ingredients in a medium saucepan and cook over medium heat, stirring occasionally, for 15-20 minutes, until the mixture thickens. The figs should turn soft and mushy; mash them with a spoon. Remove from heat and let cool. If you don't like the little pieces of fig skin left, you can process the mixture quickly in a food processor, but I find it doesn't bother me; the chunks give the filling more texture and thickness.

Orange Blossom Honey Cream Cheese Frosting
makes about 1 cup
8 ounces cream cheese
2 ounces (1/2 stick) butter, room temperature
3/4 to 1 cup confectioners' sugar, sifted
1/4 cup orange blossom honey

Beat the cream cheese and butter in a stand mixer just until combined - do not overbeat.
Add in the sugar and honey and beat until combined. If it seems a little runny, add more confectioners' sugar but be sure to taste so you don't make the frosting too sweet.

Turtle Brownie Cupcakes

This week's cupcake flavor? Turtle Brownie Cupcakes! They combine the magic that is Brownies, Cupcakes, and Turtle Candies (chocolate, caramel and nuts, if you are not familiar). For the cupcake recipe, I saw good reviews on this one from Epicurious so I decided to go with it. Since they really are supposed to be cupcakes, and since I intended on smothering them in buttercream frosting, caramel, chocolate shavings and almonds, I didn't want them to be SO rich. I altered the recipe as such:

Brownie Cupcakes
3/4 stick of butter
1/2 C Semisweet Chocolate Chips (reduced from 1 1/4 c!)
3 oz unsweetened chocolate
1/2 C Packed light brown sugar
1/3 C Granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1/2 C A.P. flour
1/4 Tsp Salt

Preheat oven to 350. In the top of a double boiler, melt the butter, and two types of chocolate together. Stir until smooth and lumpless. Remove the top of the double boiler from heat, and whisk in both types of sugar, then whisk in the eggs one at a time. Whisk in vanilla, flour & salt. Divide into 10 wells in a non-stick sprayed cupcake pan (or paper-lined cupcake pan). Bake 20-25 minutes or until a toothpick comes out clean with only moist crumbs. Mine took about 22 1/2 minutes. Remove to wire rack to cool.



For the frosting, I went with my usual (simply because I had some made already... or else I may have attempted a caramel frosting). But the vanilla buttercream complimented the rich chocolate brownie nicely.





Then, I swizzled some melted caramel from some caramel bits I picked up. It was easy to melt in the microwave (which I usually do not do), and easy to use.



.

Then, to top it all off, some chocolate shavings & almond slivers. VOILA - amazing. They taste way better than they look.

Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Reduced coconut milk:

• 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)

Cupcakes:

• 2 cups all purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/3 cups sugar
• 3 large eggs
• Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
• 1 cup reduced coconut milk (see above), room temperature

Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 1/3 cup reduced coconut milk (see above), room temperature
• Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Preparation

For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes:
Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

* Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

L'Opera Cake Daring Bakers challenge

The Elements of an Opéra Cake:

Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).

Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.

Buttercream: The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a ganache or mousse. While not hard to make, this makes the recipe quite involved. We are giving Daring Bakers the option of either using the buttercream to cover the final layer or, if they’re feeling up to it, to go ahead and make the ganache/mousse.

Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance
For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)
I add 2 Tbl of Key Lime juice

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
I mixed in 1/2 cup of caramel sauce that I made and had on hand.
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings

Earl Grey Cupcakes with Lemon Buttercream

Earl Grey Cupcakes with Lemon ButtercreamI know you'll be tempted to make this using whatever variety of tea is sitting in your pantry. Please use earl grey, its floral citrus note is wonderful in these cakes. For extra oomph you can even add a tablespoon of earl grey tea leaves to the frosting. Makes 24 cupcakes, easily halved.

1 cup (1/2 lb) unsalted butter, at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea

1. Preheat the oven to 350 F, fill 2 cupcake pans with paper liners or grease well. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. Then add the milk and the remaining flour, stirring until just combined.
2. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. Cool thoroughly before frosting.

Lemon Buttercream

1 cup (1/2 lb, 2 sticks) unsalted butter
1 lb (4 cups) powdered sugar
zest of 1 lemon
3 tablespoons limoncello or lemon juice

1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon or limoncello, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.

Devil's Food Cupcakes

yield: Makes 16 cupcakes

I make a devil's food cake for David every Valentine's Day. At other times of the year, when he has been especially well behaved, I make him these.... more ›

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Ingredients

For the Cupcakes

• 4 ounces unsweetened chocolate
• 2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hot brewed coffee
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten

For the Frosting (makes 1 cup)

• 4 ounces unsweetened chocolate
• 3/4 cup evaporated milk
• 1 cup confectioners' sugar
• 1/4 teaspoon kosher salt

print a shopping list for this recipe view wine pairings

Preparation

For the cupcakes, preheat the oven to 350°F. Line16 muffin cups with liners.

Melt the chocolate in a double boiler over hot, not simmering, water. Remove the pan from the heat.

Sift the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and vegetable oil. Gradually whisk in the eggs, then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.

Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.

For the frosting, melt the chocolate in a double boiler over hot, not simmering, water. Place the milk, sugar, and salt in a medium bowl and stir until the sugar is dissolved, about 2 minutes. Add the chocolate in a slow stream and mix until thoroughly blended. Refrigerate for about 30 minutes before using. Frost the cupcakes with the frosting

The Apple of My Eye Cupcake

CAKE From http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx
Makes 2 dozen medium cupcakes.

1 cup butter
1 1/2 cups white sugar
8 egg yolks*
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour**
2 teaspoons baking powder
1/2 teaspoon saltPreheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter 3/4 full into lined or buttered and floured cupcake pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

*I ran out of eggs so I used 4 whole eggs and 1 yolk instead.
**I didn't have cake flour so I used all purpose flour and replaced 2tbsp of it with corn starch. I read this in the recipe comments and it worked really well.

CINNAMON FROSTINGInspired by http://allrecipes.com/Recipe/Butter-Cream-Frosting-I/Detail.aspx

1/2 cup butter, softened
1 cups confectioners' sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon cinnamon
1 tablespoon honeyCream butter until soft. Add part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add the cinnamon, the honey and alternately with milk, until it is the right consistency to spread, beating after each addition until smooth.

*I beat my butter extra long to achieve fluffiness. This can also be kept in the fridge quite well. I just popped it in the microwave for 15 seconds or so and it went back to the right consistency. I really winged this icing and kept adjusting it with sugar.

APPLE TOPPING
2 apples, diced (I used Gala but I wish I had used Granny Smith, because it was extra sweet)
1 tablespoon of butter
1/4 cup of brown sugar
1 teaspoon of cinnamonHeat a medium size sauce pan and add the butter, apples and the sugar. Keep the heat medium-low so the sugar doesn't turn into a brittle candy state. Sprinkle the cinnamon over the mixture and let it continue cooking until apples turn brown and sauce-like. Remove from the pan and set aside to cool until assembly.

*This also kept quite nicely in the fridge overnight.

CRISP TOPPING
1 cup rolled oats
1/4 cup butter, chilled and sliced
1/2 cup brown sugar
Mix rolled oats and brown sugar thoroughly. Add in the butter and incorporate into the oats and sugar mixture. I found it easiest to use my hands to really crumble the ingredients together, but a fork should work well too. Dump mixture on to a cookie sheet and spread into an evenly flat layer. Put into a preheated oven of 350 degrees for roughly 10 minutes. Please check on it after 5 minutes to ensure there is no burning. This won't be crispy until cooled.

CUPCAKE ASSEMBLING!
Only assemble once the cupcakes have cooled off or else you'll get a melty mess your frosting. I assembled the cupcakes in two ways, one with the apples on top and the other with them inside.

#1: On Top - pictured above
Spread cupcakes liberally with the cinnamon frosting using an icing spatula or a handy butter knife. Spoon a small tablespoon of the apple topping on to the frosting and sprinkle with the crisp topping. Done!

#2: Inside - pictured below
Using a small knife, cut out an upside down cone from the middle of the top of the cupcake, leaving a generous ring of dough behind. The cone should be easy to pop out, if not a spoon is helpful. Trim off the pointy part of the cake cone, leaving a flat top and a well in the cupcake. Fill the well with the apple topping and place the flat remaining cupcake top on top. The top should rest level to the cake. Spread on cinnamon frosting and sprinkle with crisp topping. Viola!

Cranberry Bliss Cupcakes

Make and chill the cranberry sauce filling (recipe below).
-Bake and cool a batch of burnt butter brown sugar cupcakes (recipe below).
-Make the white chocolate whipped ganache frosting and flavor it with pecans and dried cranberries (recipe below).
-To fill the cupcakes, use a small knife or round cookie cutter to cut a plug out of the center of each (going in from the top). Save the top bit of each plug. Fill each cavity with cranberry sauce filling. Cover with the top bit so the filling is not exposed.
-Top with whipped ganache and garnish with lightly toasted unsweetened coconut flakes and more dried cranberries.
Cranberry Sauce Filling- makes about 1 cup

just under 1/2 cup sugar
just under 1/2 cup water
2 t orange zest
pinch of salt
6 oz whole cranberries, fresh or frozen

-Bring sugar, water, orange zest and a pinch of salt to a boil in a medium saucepot. Reduce the heat to a simmer and add in the cranberries.
-Simmer about 10 minutes, stirring occasionally until the cranberries pop.
-Transfer to a nonreactive bowl and cool to room temperature. Refrigerate until using.
Burnt Butter Brown Sugar Cupcakes- makes 12 regular-sized cupcakes
modified from Nigella Lawson’s How to be a Domestic Goddess

1/2 cup plus 2 T unsalted butter
3/4 cup self-rising cake flour
3 T sugar
5 T brown sugar (I used dark, but light would be fine, too)
2 large eggs
1 t vanilla bean paste (can substitute vanilla extract)
1 t baking powder
pinch of salt
2-3 T milk

-Preheat the oven to 400°F/205°C and line a muffin tin with paper cups.
-To brown the butter, put it in a small saucepan on medium heat, leaving it until it turns light golden and has nutty-colored brown bits on the bottom (will only take a couple of minutes). Take the pan off the heat and pour the butter into a bowl or cup, scraping the brown bits (if you have accidentally gotten your butter too dark, strain it, leaving the dark sediment behind). Let the butter begin to solidify again, but you need it to remain soft for the cupcakes. You can do this by either leaving it at room temperature, which will take awhile, or putting it in the fridge for about 10 minutes. You want it to be the consistency of regular softened butter.
-When the butter is solid but still soft, put all the cake ingredients except the milk in a food processor and blitz to a smooth batter. As normal, add the milk down the funnel, pulsing sparingly to form a soft, dropping mixture.
-Divide among the paper cups, and cook for 15-20 minutes. FYI, this does not make much batter, and the cups will not be very full. Don’t worry, as the combination of self-rising cake flour and baking powder give it a lot of oomph in the oven. They should rise to normal cupcake size!
White Chocolate Whipped Ganache with Pecans and Cranberries- makes enough to generously frost 12 cupcakes

7.5 oz white chocolate, finely chopped
1 cup heavy cream
7 T butter, very soft
handfull toasted pecans, cooled and roughly chopped
handfull dried cranberries

-Put chopped white chocolate in a medium bowl. Bring cream to a simmer in a small saucepot. Pour hot cream over the chocolate and let stand for 5 minutes to begin to melt. Gently whisk chocolate and cream together to form a perfectly smooth ganache.
-Cover and refrigerate for about 45 minutes, until the ganache is cool and begins to firm up, but is still soft enough to whip.
-By hand with a whisk, whip until fluffy frosting consistency. Whip in the soft butter, piece by piece. If it starts to look split, chill it a couple more minutes and it should come together with a few more strokes. Don’t overbeat the frosting, however, or it may make it too firm.
-Gently fold in pecans and dried cranberries before topping the cupcakes.

Hi-Hat Cupcakes

 

I believe it was a year or two ago, before I started my little blog, that I first heard of Hi-hat Cupcakes. I then found a recipe for them on Martha Stewart's site. I then searched a bit more and found quite a few people had terrible issues with the recipe on that site (which doesn't surprise me, as the recipes there tend to be hit and miss) and had worked out their own way of making them from trial and error. I set the idea to make them aside and it got buried in my ever churning thought process. Hi-hats seem to have broken through to the surface of my brain with perfect timing. I need an excuse to get out of this terrible slump I've been in. I know you've all noticed it. I haven't baked for weeks. I was lucky that I had baked the tart for my Daring Baker's Challenge early in the month of August, or I don't believe I would have completed my first challenge. I'll just say mid-month August we had a bit of a shake-up here at Casa del Barmy Baker, I was derailed for a bit but now I believe things are returning to some sort of equilibrium. I just need to kick myself in the arse a bit and bake.
I have decided to just combine a few of my favorite things ("Raindrops on roses and whiskers on kittens. Bright copper kettles and warm woolen mittens. Brown paper packages tied up with strings. These are a few of my favorite things....Cream colored ponies and crisp apple streudels. Doorbells and sleigh bells and schnitzel with noodles..." sorry about that, I just had to try get it out of my head by embedding it in yours) and try to come up with something that resembled a Hi-hat. The recipe starts with a chocolate cupcake. No problem there, I have my wonderful, moist fabulous chocolate blackout recipe to use for those(these cupcakes also bake up very flat-topped and i think this will help with the mounds of marshmallow). They are topped with a marshmallow topping that looks suspiciously like a very thick Italian Meringue (where very very hot sugar syrup is whipped into egg whites), which I have no problem making and can pretty much just wing it on that. Then the topping. It seems this is what was giving people the biggest problem. When they tried to dip the cupcakes into the chocolate coating it was too thick and killed the marshmallow. Well, I'm going to try the chocolate and oil mixture to dip them in and see how I fare. If it doesn't work well, I'll try a ganache. So, with those three favorite things of mine, I present to you my idea of how to get high(hat cupcakes).

Chocolate Blackout Cake (makes 20 cupcakes, or one nice 9x12" pan o' cake) This recipe first appeared on my blog here

2 cups sugar
1 1/4 cup all-purpose flour
1/2 tsp salt
1 cup cocoa powder (natural, not dutch-processed)
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1 cup buttermilk
4 ounces melted butter
1 cup brewed coffee (I used instant espresso powder in one cup boiling water)
3 large eggs
_____________________________
-Preheat oven to 350f
-Prepare 2 muffin tins by lining with 20 or 21 muffin liners.
-This is just like making a quick bread. Sift the dry ingredients together into a mixing bowl.
-Mix together the wet ingredients, Add the wet ingredients to the dry ingredients and stir until combined. This will be a fairly wet batter.
-Scoop the batter into the prepared muffin tins, filling until about a quarter of an inch from the top of the liner.
-Bake for about 20 minutes, or until the cakes spring back when lightly pressed with a finger.
-Remove from oven, let cool in pan about 10 minutes and then finish cooling on a rack. Place the room temperature cupcakes in the refrigerator while you make the Italian meringue. These cupcakes (or cake if you make one from this recipe) do tend to taste better the next day after the flavors have all come together.

Italian Meringue: (adapted from Dorie Greenspan's Baking: From My Home to Yours)

1/2 cup (4 egg's worth) egg whites
1 cup sugar
1 tsp corn syrup
3/4 tsp cream of tartar
1 cup water
1 Tbsp pure vanilla extract (or if you want to flavor this with something else, feel free)
_______________________
-Place the egg whites in the bowl of an electric mixer.
-Place the sugar, water and corn syrup in a heavy bottomed saucepan with a candy thermometer placed on the side of the pan dipping into the mixture. Bring the mixture to 238F.
-When the sugar syrup is about 10 degrees away from 238F, add the cream of tartar to the egg whites and begin whipping them to firm shiny peaks. If the whites get to this state before the syrup is at 235, turn your mixer to low speed and just let them keep moving.
-Once the syrup is at 235 and your egg whites are firm and pretty, Carefully (hot sugar=ouch, I know from past experience) and slowly pour the syrup into the egg whites with the mixer running on high speed. Don't worry about any spatter on the sides of the bowl, it happens and won't effect the final product. Add the vanilla extract and continue whipping the egg whites until they cool to room temperature (I also add about 1/2 tsp salt, as I like my icing a bit salty with the sweet). Once the mixture is cool, scoop it into a pastry bag fitted with a large piping tip (or you can just use a plastic baggie with the corner cut off to pipe).

-Pipe coil mounds on top of the chilled cupcakes, mounding each high to form the marshmallow "hat". Place the cupcakes in the refrigerator and make your chocolate coating.

The first coil goes on like this:
Then you want to do a second smaller coil:
and a third coil:
Until it looks something like this:
I have yet to decide if these all standing together look like a Michelin Man convention or a forest of soft serve cones:


Chocolate coating:

14 ounces bittersweet chocolate (I used a 72%)
1/4 cup vegetable oil
______________________________
-Place chocolate and oil in the top of a double boiler (I just use a stainless steel bowl) and place over just simmering water and let sit about 5 minutes, then stir until chocolate is melted and you have a nice smooth dipping chocolate.
-Scrape the melted chocolate mixture into a deep container (one that is narrow and deep enough to dip the "hats" in). Dip your cupcakes in one at a time, allow excess to drip off and place the cupcakes on a rack over a sheet of parchment to catch the extra drips.
Here is the forest of Hi-hats:

-Put in the refrigerator to allow the chocolate to set up. I believe these also can be stored in the fridge for a day or so. G will be taking them to work tomorrow morning, and I'm sure I'll hear how they survived the night in the cooler.

Happy Baking!

Black Bottom Cupcakes

Original Recipe Yield2 dozen cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.