Chocolate Cupcakes with Salted Caramel - An Affair To Remember

Chocolate, salted caramel, toffee......these flavors are fabulous on their own, but most important, like the characters from An Affair To Remember....they were meant to be together!

Who wouldn't want to bite into this beautiful cupcake with all of those fabulous, intense flavors?  I'm drooling just thinking about them!

There are a lot of flavors going on in these cupcakes but is it too much?  No, no it is not. Trust me!  The chocolate cupcake has a mixture of cocoa powder and melted dark chocolate giving it a very rich chocolate flavor.  This is a new recipe for me (I'm always trying different recipes) and I thought it was delicious but I am still in search of my all time favorite chocolate cupcake.  The moistness was there, the flavor was there (the flavor was fabulous), I just want a little more height and airiness!  

These cupcakes are filled with a caramel sauce that is thick and delicious and there is a slight hint of saltiness. 

I used Maldon salt flakes and so there is also the occasional surprise crunch from one of the flakes. Delicious!  If you don't have Maldon salt, you can use your favorite sea salt.  I think that a flake or courser salt would give a better texture but the flavor would definitely still be there with a finer salt.

We all know what my favorite part of the cupcake was.....the swiss meringue buttercream!  Not just my plain buttercream either.....no sir, I mixed in some of that gooey salted caramel.  Best buttercream EVER!  Top that off with a bite size toffee bar and a drizzle of some more caramel....PERFECTION!  

Chocolate Cupcakes with Salted Caramel - An Affair To Remember

The Cupcake: via Cupcake Project

1/4 cup (2 ounces) butter, room temperature

1 cup (7 ounces) sugar

2 ounces of your dark chocolate

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable oil

2 teaspoons vanilla extract

1/3 cup (2 3/4 ounce) full-fat sour cream

1 cup (5 ounces) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)

1/2 cup (4 fluid ounces) room temperature water

Preheat oven to 350 F.

In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler.  Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.  Mix in eggs and egg yolks one at a time until just combined.  Mix in oil, vanilla, and sour cream until just combined.

Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.  Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.  Mix in water until just combined.

Fill cupcake liners 2/3 full and bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake should come out clean. 

Salted Caramel Sauce: Via Two Peas and Their Pod

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel or Maldon sea salt flakes

First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

Caramel Swiss Meringue Buttercream: adapted from marthastewart.com
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.


Assemble the cupcakes:
Bite size heath bars
Maldon Salt to sprinkle on caramel

Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces (or eat them all when no one is looking...it's your call). Spoon caramel filling into the cupcake. Sprinkle a little more maldon salt on top of the caramel filling.  Frost with buttercream and drizzle with more of the caramel sauce, then decorate with a bite sized heath bar!

Recipe Shared On:
Chocolate, Chocolate, and More - Thursday's Treasures
21st Century Housewife - Hearth and Soul Blog Hop
Memories By The Mile
Tumbleweed Contessa - What'd you do this weekend

S'mores Cupcakes

HAPPY S'MORES DAY!!! Ok, I'm a day early (It's really on the 10th)....but I'm so excited!  I LOVE s'mores!

You may have noticed I have a little case of s'mores addiction.  I'm not sure what gave it away....was it my S'mores Cookies?  My S'mores Whoopie Pies?  My S'mores Pop Tarts?  I have even made S'mores brownies but those haven't been photographed and placed on the blog yet.

Maybe I need to find a 12 step program for S'mores to go along with my 12 step program for Swiss Meringue Buttercream.  The problem is really not that bad yet, but I can see how it may escalate in the future!  Actually, I'm pretty sure it's not all my fault....I blame the kids.  They are the one's always begging for S'mores!  Yep, that's it, it's the kids fault!

I used Martha Stewart as a guide for these cupcakes, modified a bit, but only to suit my own taste (and possible laziness).  These are delicious with their graham cracker crust, fudgy chocolatey cupcake layer and that super yummy toasted marshmallow frosting on top!  Doesn't really get much better than that!

You can use the kids as an excuse to make these yummy cupcakes, use the National S'mores Day as an excuse, or just admit it....you are making them because S'mores are awesome! 

Enjoy!

 

S'mores Cupcakes adapted from Marthastewart.com

Preheat oven to 325 degrees.  Line 2 standard muffin tins with paper liners.

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Place graham cracker crumbs, sugar, and melted butter in a large bowl; stir until well combined.  Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.  Bake for 5 minutes.  Set aside.

Chocolate Cake Layer:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine.

Fill the cooled muffin cups 3/4 with batter and bake for 14 minutes or until toothpick comes out clean.  Cool on rack.

Marshmallow Frosting:

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Hershey's Chocolate Squares

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Transfer marshmallow frosting to a pastry bag fitted with the tip of your choosing.  Pipe frosting onto cupcakes.  Using a kitchen torch, lightly brown the frosting. Stick a square of Hershey's into each cupcake for decoration and serve immediately.

Recipe Shared on:
Chocolate, Chocolate and More - Thursdays Treasures
Wednesday's Adorned From Above Blog Hop
My Turn For Us - Freedom Fridays
Love Bakes Good Cakes - All My Bloggy Friends
21st Century Housewife - Hearth and Soul Blog Hop
#CakeFriday Linky Party

Chocolate Cupcakes with Peanut Butter Buttercream

This is going to just be a quick post today.  It's my Birthday!  To celebrate, the boys and I packed up the car, put on some music, picked up my Mom and headed up North to my visit my Sissy and family in Washington!  This has become our annual summer trip, heading up away from the Bay Area, away from work, away from electronics!  (yes, I realize I'm on the computer posting this right now....but I'll turn it off soon....I promise).

I'm sure the car ride was a treat for my Mom.  11 1/2 hours in a car with two teenage boys is a treat for anyone!  Luckily...they were on their best behavior for Grandma and we made it here without me strapping either of them to the roof!  It helps that they think Grandma walks on water and is the most perfect human alive.  Not once was I subjected to their usual fighting, hitting, burping, or farting contests.  Maybe I should take her on all of our road trips!

Today we head up to the cabin and off the grid, so I will leave you with these yummy cupcakes!  I LOVE Ina Garten!  Most of her recipes turn out great and are foolproof.  The only changes I made to this recipe was to not add espresso to the cupcake batter.  Ina has a thing for espresso powder and as much as I love coffee....I really don't like it in my cupakes when mixed with peanut butter!  Next time I make these cupcakes I will play around with them a bit.  I think it would be fun to bake a mini reese's in the middle of the cupcake and then sprinkle the top of the frosting with chopped reese's.  Overkill? I think not!!!  :)

Before I leave you with the recipe.....BIG shout out to all of my Baker Becky followers in the Ridgefield/Vancouver area!!!  I'm here...I'm here!!!  I'm soooo close....but without any of my baking supplies!  It would be so much fun to come up with my supplies sometime and do some baking at my sister's house for all of you!  Hmmmmm.....maybe next summer!

Enjoy the recipe!

Chocolate Cupcakes with Peanut Butter Buttercream via Barefoot Contessa At Home

Cupcake:
12 tablespoons (1 ½ sticks) butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
½ cup sour cream, at room temperature
1 ¾ cups all-purpose flour
1 cup good cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt

Peanut Butter Buttercream:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons butter, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream. 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. Bake in the middle of the oven for 15 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 buttercream.

Buttercream:
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.

Recipe Shared On:
Foodie Friends Friday
Esskunst Coffee Klatch Friday
Love Bakes Good Cakes - All My Bloggy Friends
Chocolate, Chocolate and More - Thursday's Treasures

Alice In Wonderland Cupcakes!

Just a quick little post today.  No recipes or instructions....just some more of the cuteness coming out of my kitchen!  :)

I had a client ask if I could make "Alice In Wonderland" themed cupcakes for her daughter's 14th Birthday party.  "Sure", I said....no problem!  I might just be a crazy woman, because I have very little experience with fondant.  But maybe I'm not so crazy....because I think these cupcake toppers turned out perfect!

Pretty adorable!  The Blue Caterpillar and the teapots are my favorites but I love the Tweedle Dee/Dum too!!

Chesire Cat is pretty cute too!

Baking and cooking can be such a fun adventure for me, hope that it is for all of you too!

 I hope that you enjoy looking at these adorable cupcakes!  Mostly I hope that you are inspired to step out of your comfort zone and try something new, even if you think you can't do it!

Happy Baking!

~Baker Becky

Twinkie Cupcakes!

That's right....I did it....I made a cupcake that tastes like a twinkie!  Don't tell me you don't miss twinkies....maybe even just a little bit.  No?  It's just me?  I will admit it, I took the twinkie for granted.  Once a year I would buy that little package of Hostess Twinkies with those two golden twinkie logs.  I would open them up and lick all of that yummy marshmallow filling out and then, eat the empty halves!  Sounds gross?  Nope....it was heavenly.   But only once per year, any more than that and I probably would have gotten sick of them.

I never even bought that "last" twinkie before the company closed.  I figured it was no big deal.  But over time my mind has started to stray to the twinkie.  I'm kinda wishing I'd had just one last twinkie.  

Luckily....these twinkie cupcakes are all over the internet.  The Lady Behind the Curtain makes a pretty convincing twinkie cupcake....it's also really easy to make.  Shhhh....we don't need to tell anyone that we used a box....it can be our little secret!

If you are having a little twinkie craving...try these cupcakes.  Super yummy with that delicious marshmallow filling and the added bonus of a marshmallow buttercream on top!  :)

Enjoy!

Twinkie Cupcakes adapted from Lady Behind the Curtain

Cupcake:
1 yellow cupcake mix

1 tablespoon vanilla extract

Follow directions on box but add 1 tablespoon of vanilla to the mix.  I usually get 18-20 cupcakes from one box.  

Cool completely and use a melon baller or sharp knife to core the center of the cupake.


Marshmallow Filling Recipe:
7 ounce jar marshmallow fluff

1/2 cup butter, softened

1/3 cup confectioners’ sugar

1/2 teaspoon vanilla extract


Beat together the marshmallow cream, butter, confectioners’ sugar and vanilla until fluffy. Mixture should be light but not as stiff as frosting.

Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag.  Pipe the filling into each cupcake.  Filling just to the top.



Marshmallow Butter Cream Recipe:
7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

32 ounce confectioners’ sugar

3 to 4 tablespoons water (if needed)

Beat together the fluff, butter, and vanilla until combined and creamy.  Gradually add confectioners’ sugar.  NOTE:  Frosting may be too thick.  If so add 3 to 4 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency.  Pipe frosting onto cupcakes, careful to cover the filled center. 

German Chocolate Cupcakes

I don't know why it has taken me so long to make German Chocolate Cupcakes.  German Chocolate cake is my families all time favorite cake.  It is the cake my Mom and siblings request for all of their birthdays.  My Mom has been making it from the recipe that has been printed on the back of the Baker's box for all of my life and I have never tasted a recipe for this cake that is better.

Believe it or not, I've only made the cake once before.  Why would I make it when no one makes it as good as Mom does?  It's true, you can follow that woman's recipes but nothing you make will ever taste as good as she makes it!  

The cake is incredibly tender from the buttermilk and not too sweet.  But my favorite part is the coconut-pecan frosting.  O M G....so good I can eat it from the pan, with a spoon, no cake necessary!   The trick to the frosting is to let it sit and thicken.  You can even refrigerate it for a little bit to speed up the process.  It takes a while but it's totally worth it!

So, this is the first time I've made or even had a German Chocolate Cupcake.....I just really wanted to make them into a cupcake since that seems to be my specialty.  When I googled pictures I saw these beautiful cupcakes with frosting piped around the outer edges, holding in all of that yummy coconut frosting.  They were made by "Your Cup of Cake".  I used my own recipe from my Mom for the cake and coconut frosting and followed the Cup of Cake's lead with the chocolate frosting and design.  So pretty and sooooo delish!!!

 German Chocolate Cupcakes Baker's Original Recipe

Cupcake (or cake):

1 package (4 oz) Baker's German's Sweet Chocolate

1/2 cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 teaspoon vanilla

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Melt chocolate in boiling water, cool.  Cream butter and sugar until fluffy.  Add yolks, 1 at a time, beating well after each.  Blend in vanilla and chocolate.  Sift flour with soda and salt; add alternatively with buttermilk to chocolate mixture, beating after each addition until smooth.  Fold in beaten egg whites.  Pour into paper lined cupcake pans, filling 2/3 full (alternatively for cake, pour into three 9-inch layer pans).  Bake until toothpick inserted in center of cupcake comes out clean, approximately 16 minutes.  Take out of oven and cool on rack.

Coconut-Pecan Frosting:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla.  Cook and stir over medium heat until thickened, about 12 minutes.  Take off heat and stir in 1 1/3 cups coconut and 1 cup chopped pecans.  Cool until thick enough to spread, beating occasionally.  Makes 2 1/2 cups.

Chocolate Buttercream:

4 ounces cream cheese

½ cup butter

2/3 cup unsweetened cocoa

3 cups powdered sugar

1 tablespoon vanilla extract

2 tablespoons cream 

Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. Add cream and beat until creamy and fluffy.  

Assemble Cupcake:

Make a frosting border around the cupcake with the chocolate buttercream.  Scoop the coconut pecan frosting into the middle of the frosting border.  Alternatively you can forgo the chocolate buttercream and scoop more of the coconut pecan frosting onto the cupcake.

Recipe shared on:

Weekend Kitchen Creations

Foodie Friends Friday

Chocolate, Chocolate and More - Thursday's Treasures

My Turn For Us - Freedom Fridays

Ice Cream Sundae Cupcakes

Monday night the boys and I headed over to Fenton's Creamery.  Fenton's has been in Oakland for over 100 years and has the best ice cream sundaes around!  I have been visiting since I was a little girl and continued all through college and now I take my kids there.  Both of my boys were born in a hospital down the street from the creamery and my only request after each of their births was for an ice cream sundae, which my Mom hand delivered to the recovery room (snuck those suckers right past the nurse's station!)

They have all of these crazy sundaes with wild mixtures of flavors and fun names, but for me it's all about a single scoop hot fudge sundae.  I don't need anything super fancy, just really good ice cream and LOTS of hot fudge and of course, the cherry on top!

I came home Monday and couldn't stop thinking about how much fun it would be to make a cupcake that looked like a sundae.  I could make a fudgy cupcake to resemble the scoop of chocolate ice cream; the vanilla swiss meringue buttercream (big shocker) would look like whipped cream but taste more like a scoop of homemade vanilla ice cream; drizzle homemade (or store bought) caramel sauce and homemade (or store bought) fudge sauce over the top and add a cherry!  VOILA....Ice Cream Sundae Cupcakes!

I think these are the very epitome of a celebration cupcake, they just look so fun and festive!  Um...they are also irresistible, the boys and I actually ate them  before dinner!  What?!  There's nothing wrong with that!  Cupcakes make fabulous appetizers!  Really....trust me....I'm starting a trend!

Just look at how cute they turned out!  Don't you want to make some??

Ice Cream Sundae Cupcakes

The Cupcake:  via Barefoot Contessa At Home

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt


Preheat the oven to 350 degrees F. 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 and bake in the middle of the oven for approx 18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vanilla Swiss Meringue Buttercream:


5 large egg whites
11/2 cup sugar
4 sticks butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume, forming stiff peaks.

Add butter in one piece at a time, mixing to incorporate.. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing (may take a few minutes on high) and it will become even and smooth again. Add salt and vanilla and mix to combine.

Assemble Cupcake:

Frost cooled cupcakes to look like whipped cream.  Drizzle hot fudge sauce and caramel sauce  over the buttercream and top with a cherry!  Feel free to use store bought sauces or make homemade.  Keep it simple!  :)



Recipe Shared On:
Weekend Kitchen Creations
Adorned From Above - Wednesdays Blog Hop
21st Century Housewife - Hearth and Soul Blog Hop
My Turn For Us - Freedom Fridays
Chocolate, Chocolate, and More - Thursdays Treasures
Foodie Friends Friday

Vanilla Cupcakes with Vanilla Buttercream

I'm still on the look-out for the perfect vanilla cupcake!  I actually don't have a problem with cakes made from a box.  I often doctor up box mixes to make cakes and cupcakes.  But I LOVE the taste of homemade cakes, especially when you can taste all of that fresh vanilla bean or whatever REAL ingredients you put in there.  The only problem I really have is that homemade cakes are rarely as moist as those made from a box and I am determined to find the perfect recipe.

I do really love my vanilla bean cupcakes but I'm still looking for the perfect recipe!  I thought I'd give Brown Eyed Baker's recipe a try.  Michelle makes some fabulous baked goods and I trust her to have a great recipe!  This one did not disappoint!  Very moist cupcake,  tight crumb but not too dense.  I was a little concerned with all of the egg yolks, but it was still fairly fluffy.  I added vanilla bean seeds as well as vanilla extract, I love to see those little seeds when I eat a cupcake.  

 Now for the shocker.....I did not make Swiss Meringue Buttercream!  (gasp!)  I know....I am getting a bit of a reputation as an addict, but I started my 12 step program and step 5 is "try another frosting".  So I did!  I actually just made a very simple vanilla buttercream....with extra vanilla extract.  Hey...you are lucky there were no vanilla bean seeds in it, I really have a problem!  The frosting was delish...I thinned it out with a little  bit of cream so it was not too thick and it was perfect for the cupcake!  Ok...I will admit it....not EVERY cupcake needs to have Swiss Meringue.  There, I said it!  Now go make a batch of these yummy and very easy cupcakes!

Hope you all have a great weekend!!

Vanilla Cupcake with Vanilla Buttercream adapted from Brown Eyed Baker

makes 12 cupcakes

Vanilla Cupcakes:

1½ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons butter (1 stick), room temperature

½ cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature

2 teaspoons vanilla extract

seeds of 1/2 vanilla bean

Preheat oven to 350 degrees F. Line cupcake pan with liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla and vanilla seeds; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, about 18 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream:

1 cup butter (2 sticks), at room temperature

3 cups powdered sugar

1 tablespoon vanilla extract

1-2 tablespoons cream

Using mixer, beat the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add cream slowly and beat until desired consistency.

Frost cupcakes and enjoy!

Recipe shared on:
Weekend Kitchen Creations
Foodie Friends Friday
Chocolate, Chocolate, and More - Thursday's Treasures
The 21st Century Housewife - Gallery of Favorites

Confetti Cupcakes

Yes, I know....I disappeared again!  I spent the last three weeks of December baking for clients but had no time to do any photographing or blogging.  Right now I'm working on baking my New Years Eve specials.  For this holiday I offered Snowball Cupcakes (aka my Coconut Cupcakes) and Confetti Cupcakes.  I thought these were perfect desserts to offer for winter time celebrating!

I really wanted to offer a champagne cupcake but I still haven't had success with those, gotta keep working on creating the perfect champagne cupcake....maybe by NYE next year!

I have never actually had a "Funfetti" cupcake from the box but I have seen people serve them over the years and they look like a celebration cupcake to me.  I thought they would be so much fun to make from scratch and the perfect cupcake to offer for NYE (or a Birthday, for that matter).  I LOVE when people start tossing out the confetti at midnight on New Years.  I love to see the sky littered with colors, raining down over everyone.  That is what I hoped to capture with these cupcakes!

I bought several different colors of jimmies (the best candies to use for these cupcakes because they melt best) and mixed them myself.  I wanted all of the bright, happy colors!  Then I made a vanilla white cupcake batter and mixed them in.  

I probably could have added more jimmies to the mix, but I like that there's not too many.  I want to be able to taste all of that yummy vanilla bean and have the colorful jimmies just be there for the added color.

Most of the time people frost their Confetti Cupcakes with a vanilla buttercream but I am in love with my Seven Minute Frosting recipe and I think it is soooooo good on ANY cupcake.  Besides, who doesn't LOVE that marshmallow flavor laced with vanilla?  Plus, it's super light and fluffy and we have had enough heavy, rich foods to last us a few months!

I don't want to toot my own horn....but......"TOOT TOOT"!!!  I think these cupcakes are sooooo cute!  Plus....they are delicious!  My boys loved them and so did my clients!

Make these cupcakes, pop the cork on the champagne bottle and let's celebrate!

HAPPY NEW YEAR!!!

Confetti Cupcakes

makes 12 cupcakes

1 1/4 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

6 tbsp butter, room temperature

1 large egg + 1 egg white, room temperature

1 tsp vanilla extract or 1/2 teaspoon vanilla bean paste (my preference)

1/2 cup milk

2 tbsp rainbow sprinkles + more to decorate the top of the cupcake after frosting

Preheat oven to 350F and line cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. In a mixer, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.  Add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in 2 tablespoons rainbow sprinkles.

Fill cupcake liners about 2/3 full. Bake for about 15-18 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.  Pipe or spoon Seven Minute Frosting onto each cupcake and decorate with remaining sprinkles.

Seven Minute Frosting

makes enough frosting for 3 dozen cupcakes

1 ½ cups sugar

¼ teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 ½ teaspoons vanilla extract

Place all ingredients, except vanilla, in top of a double boiler.  Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.  Beat constantly on high speed with electric mixer for 7 minutes.  Remove from heat and beat in vanilla.

Recipe shared on:
My Turn For Us - Freedom Friday's
Adorned From Above - Wednesday Blog Hop
Chocolate, Chocolate, and more - Thursday's Treasures
Foodie Friends Friday