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Saturday, May 22, 2010
Friday, May 21, 2010
Week 19. Experiment: Find the best chocolate cupcake!
I was desperately scrambling for a chocolate cupcake...I wanted to find a REALLY good one for Alyssa's wedding and hadn't been having much luck. Then I found this cupcake...
One bowl Chocolate Cupcakes
Ingredients
Makes 18 to 24.
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
**Hannah's Hints**
* Thank goodness for Martha Stewart!! I've never been a big follower/fan of hers, but after tasting this cupcakes I'm re-thinking!
* The fact that this only uses one bowl is like a miracle sent from the baking Gods. One bowl means I can just re-fill when I'm attempting to make 150 of these babies...thank you thank you Cupcake Gods!
* They're delicious, moist, perfectly chocolate-y, not too sweety sweet. Perfect.
* Mission: Accomplished!
One bowl Chocolate Cupcakes
Ingredients
Makes 18 to 24.
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
**Hannah's Hints**
* Thank goodness for Martha Stewart!! I've never been a big follower/fan of hers, but after tasting this cupcakes I'm re-thinking!
* The fact that this only uses one bowl is like a miracle sent from the baking Gods. One bowl means I can just re-fill when I'm attempting to make 150 of these babies...thank you thank you Cupcake Gods!
* They're delicious, moist, perfectly chocolate-y, not too sweety sweet. Perfect.
* Mission: Accomplished!
Wednesday, May 12, 2010
Week 18. Double Chocolate Cupcakes
I wasn't sure what to make this week, but I'm trying to find good chocolate cupcakes to make for Alyssa's wedding. This was a very interesting recipe... especially chilled.
Double Chocolate Cupcakes
6 tbsp butter, softened
1/2 cup superfine sugar
2 eggs, lightly beaten
2 tbsp milk
1/3 cup semisweet chocolate chips
1 2/3 cups self-rising flour
1/4 cup unsweetened cocoa
Icing:
8 oz white chocolate, broken in pieces
2/3 cup low-fat cream cheese
Preheat the oven to 400 degrees F. Line two 12-hole muffin pans with 18 paper liners. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Add the milk, then fold in the chocolate chips. Sift in the flour and cocoa, then fold into the batter. Spoon the batter into the paper liners and smooth tops.
Bake in the preheated oven for 20 mins or until well risen and springy to the touch. Transfer to a wire rack to cool.
To make frosting, place the chocolate in a small heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted. Let cool slightly. Place the cream cheese in a separate bowl and beat until softened, then beat in the slightly cooled chocolate.
When cupcakes are cooled, spread a little of the frosting over the top of each, then let chill in the refrigerator for 1 hour before serving.
**Hannah's Hints**
* These come out a little dense and don't rise a lot. They're not terribly sweet. But they'd be an interesting morning treat!
* The white chocolate topping is SO good because it hardens a little after you chill it. Yummmmm...
* These might have been less dense if I actually folded in the flour and cocoa, instead of mixing it. Haha, oh experimentation...
Double Chocolate Cupcakes
6 tbsp butter, softened
1/2 cup superfine sugar
2 eggs, lightly beaten
2 tbsp milk
1/3 cup semisweet chocolate chips
1 2/3 cups self-rising flour
1/4 cup unsweetened cocoa
Icing:
8 oz white chocolate, broken in pieces
2/3 cup low-fat cream cheese
Preheat the oven to 400 degrees F. Line two 12-hole muffin pans with 18 paper liners. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Add the milk, then fold in the chocolate chips. Sift in the flour and cocoa, then fold into the batter. Spoon the batter into the paper liners and smooth tops.
Bake in the preheated oven for 20 mins or until well risen and springy to the touch. Transfer to a wire rack to cool.
To make frosting, place the chocolate in a small heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted. Let cool slightly. Place the cream cheese in a separate bowl and beat until softened, then beat in the slightly cooled chocolate.
When cupcakes are cooled, spread a little of the frosting over the top of each, then let chill in the refrigerator for 1 hour before serving.
**Hannah's Hints**
* These come out a little dense and don't rise a lot. They're not terribly sweet. But they'd be an interesting morning treat!
* The white chocolate topping is SO good because it hardens a little after you chill it. Yummmmm...
* These might have been less dense if I actually folded in the flour and cocoa, instead of mixing it. Haha, oh experimentation...
Week 17. Kentucky Derby Mint Julep Cupcakes
We had the UP picnic this week, and I wanted to make something festive and interesting. I've had this recipe all year- just waiting for the Kentucky Derby! I wish I'd had a cute little edible hats to decorate with.
Mint Julep Cupcakes
Ingredients:
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe
Icing:
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk
Directions:
Cupcakes
Preheat the oven to 350ยบ F, and grease or line 30 cupcake cups.
Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Icing
Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.
**Hannah's Hints**
* Don't forget to add everything...it's kind of ridiculous when you're like "Wait, I never used the _____" So pay attention.
* This makes a ridiculous amount of icing, as per usual. It's good icing, though.
* If you only want to make a certain amount, you can easily put the rest of the batter in the fridge and make it at a later date!
* Use fresh mint as a garnish (or flourish, as a friend of mine used to call it). Mint is so fun! I love that you can eat things like plants and flowers.
Mint Julep Cupcakes
Ingredients:
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe
Icing:
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk
Directions:
Cupcakes
Preheat the oven to 350ยบ F, and grease or line 30 cupcake cups.
Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Icing
Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.
**Hannah's Hints**
* Don't forget to add everything...it's kind of ridiculous when you're like "Wait, I never used the _____" So pay attention.
* This makes a ridiculous amount of icing, as per usual. It's good icing, though.
* If you only want to make a certain amount, you can easily put the rest of the batter in the fridge and make it at a later date!
* Use fresh mint as a garnish (or flourish, as a friend of mine used to call it). Mint is so fun! I love that you can eat things like plants and flowers.
Friday, April 30, 2010
Week 16. Light and Airy Springtime Strawberry Angel Food Cupcakes
For the aforementioned picnic, I also wanted to make dessert that was springy and delicious and easy to eat/clean up! And I thought, what is more light and fluffy and springtime-y than angel food? What a heavenly recipe...
Heavenly Angel Food Cupcakes
Ingredients
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt 1 cup sugar
Directions
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Strawberry Cream Cheese Frosting
Ingredients
•One batch angel food cupcakes.
•1 to 2 pounds of strawberries, cleaned and hulled.
•1/4 cup of confectioners sugar
•1 8oz. pkg. of cream cheese, softened
•1 12oz. container of cool whip
•1 tsp. of vanilla
Directions
1.Slice 1 cup of strawberries and add confectioners sugar. Mix well. Let stand at least a half hour to let berries "juice." Mash well after that time.
2.Cream softened cream cheese with mixer and add vanilla.
3.Add strawberry mixture and mix well on low speed. Last, fold in cool whip and mix well.
4.Frost Angel food cake putting excess frosting in the center hole of the cake.
5.Slice remaining strawberries and cover cake with the slices. If strawberries are small to medium in size they can be halved to cover the cake. You will need more than a pound to do it that way, but it makes for a prettier cake.
6.Chill for at least 1 hour.
**Hannah's Hints**
* This is actually a recipe for angel food cake, so the cupcakes end up smaller and more dense...almost like a little tea cake. It's so interesting and reaaaaaally good!
* The frosting recipe is fluffy and divine...you WILL love it.
* I made pretty little strawberry fans which I learned how to make at my roommate's Pampered Chef wedding shower...pretty adorable! This is another cupcake you will not be able to put down!
* There is absolutely no reason to use 12 eggs... separate the whites into a liquid measuring cup, and you probably won't use 12 eggs!
Heavenly Angel Food Cupcakes
Ingredients
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt 1 cup sugar
Directions
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Strawberry Cream Cheese Frosting
Ingredients
•One batch angel food cupcakes.
•1 to 2 pounds of strawberries, cleaned and hulled.
•1/4 cup of confectioners sugar
•1 8oz. pkg. of cream cheese, softened
•1 12oz. container of cool whip
•1 tsp. of vanilla
Directions
1.Slice 1 cup of strawberries and add confectioners sugar. Mix well. Let stand at least a half hour to let berries "juice." Mash well after that time.
2.Cream softened cream cheese with mixer and add vanilla.
3.Add strawberry mixture and mix well on low speed. Last, fold in cool whip and mix well.
4.Frost Angel food cake putting excess frosting in the center hole of the cake.
5.Slice remaining strawberries and cover cake with the slices. If strawberries are small to medium in size they can be halved to cover the cake. You will need more than a pound to do it that way, but it makes for a prettier cake.
6.Chill for at least 1 hour.
**Hannah's Hints**
* This is actually a recipe for angel food cake, so the cupcakes end up smaller and more dense...almost like a little tea cake. It's so interesting and reaaaaaally good!
* The frosting recipe is fluffy and divine...you WILL love it.
* I made pretty little strawberry fans which I learned how to make at my roommate's Pampered Chef wedding shower...pretty adorable! This is another cupcake you will not be able to put down!
* There is absolutely no reason to use 12 eggs... separate the whites into a liquid measuring cup, and you probably won't use 12 eggs!
Week 15. Picnic Perfect Macaroni and Cheese Cupcakes
Carly, Caleb, my wonderful boy, Hanzy, SMB and his friend, and I all had a picnic a couple weeks ago! I wanted to make something delicious, but easy to eat at a picnic! Now, Macaroni and Cheese cupcakes sound pretty gross...but they are an amazing savory cupcake!
Mac & Cheese Cupcakes
Yield: Makes 24 cupcakes
8 ounces small elbow macaroni
Olive oil
1 1/2 cups whole milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
2 cups sharp cheddar
Butter
Seasoned bread crumbs
2 tablespoons chives, snipped
1. Preheat oven to 350°F.
2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
5. Stir in the cheddar until it melts, then fold in the macaroni.
6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
8. Bake until golden on top, 15 to 25 minutes.
**Hannah's Hints**
* Make sure you butter the cupcake pans completely...it's scary not to use cupcake papers, but TRUST me... if you fully butter and bread crumb them, they'll slide out as easily as if you did! Easy peasy lemon squeezy!
* When you cook the macaroni, make a decision. The directions on the box will give you al dente noodles...I care for mine mooshier!
* Don't be discouraged if you put the cheese sauce on the macaroni and it doesn't taste like yummy mac and cheese...when you add the chives, bread crumbs and bake them the taste all comes together...DEElish!
* You won't be able to stop eating these...definitely share!
Mac & Cheese Cupcakes
Yield: Makes 24 cupcakes
8 ounces small elbow macaroni
Olive oil
1 1/2 cups whole milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
2 cups sharp cheddar
Butter
Seasoned bread crumbs
2 tablespoons chives, snipped
1. Preheat oven to 350°F.
2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
5. Stir in the cheddar until it melts, then fold in the macaroni.
6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
8. Bake until golden on top, 15 to 25 minutes.
**Hannah's Hints**
* Make sure you butter the cupcake pans completely...it's scary not to use cupcake papers, but TRUST me... if you fully butter and bread crumb them, they'll slide out as easily as if you did! Easy peasy lemon squeezy!
* When you cook the macaroni, make a decision. The directions on the box will give you al dente noodles...I care for mine mooshier!
* Don't be discouraged if you put the cheese sauce on the macaroni and it doesn't taste like yummy mac and cheese...when you add the chives, bread crumbs and bake them the taste all comes together...DEElish!
* You won't be able to stop eating these...definitely share!
Saturday, April 17, 2010
I get a grin...
...when I get to talk to this cool cat!
It makes me smile so big.
Skype is amazing. Korea to Cape Girardeau. Cool beans!
It makes me smile so big.
Skype is amazing. Korea to Cape Girardeau. Cool beans!
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