Cupcake Recipes
Chocolate Fudge Cupcakes
*this recipe has been doubled to yield 24 cupcakes*
2 1/2 cups all-purpose flour
1 cup unsweetened Dutch process cocoa powder, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 cup semi sweet chocolate chips
Preheat oven to 350 degrees F. Line cupcake pan.
In a small bowl, mix together flour, cocoa powder, baking soda and salt.
In mixer bowl whisk together sugar, oil, egg and vanilla until smooth. alternately whisk in flour mixture and buttermilk, making three additions of flour mix and two of buttermilk, until batter is smooth. Stir in chocolate chips.
Scoop into prepared pan. Bake in preheated oven for 22-27 minutes, or 13 minutes for minis. Cool and frost.
Chocolate Fudge Frosting
*this has been tripled for generous piping*
Tripled version:
4 1/2 cups confectioner’s sugar
2 1/4 cups unsweetened Dutch process cocoa powder, sifted
1 1/2 cups unsalted butter, at room temp
9 tablespoons milk/cream
pinch of salt
Regular version:
1 1/2 cups confectioner’s sugar
3/4 cup unsweetened Dutch process cocoa powder, sifted
1/2 cup unsalted butter, at room temp
3 tablespoons milk/cream
pinch of salt
Combine in mixer bowl until smooth.
Confetti Cupcakes
*makes 24*
3 1/4 cups sifted cake flour (not self rising)
1 1/2 tablespoons baking powder
5 large egg whites, room temp
14 tablespoons unsalted butter, room temp
1 3/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons milk
coloured sprinkles
Preheat oven to 350 degrees F. Line cupcake pans.
Mix together the cake flour, baking powder and salt in a bowl and set aside.
In bowl of stand mixer, beat the egg whites until soft peaks form. gradually beat in 2 tablespoons of the sugar and keep beating until whites are almost stiff. With a large rubber spatula, remove whites from mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minutes, scraping sides of bowl often. Beat in salt, vanilla and almond extract and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately. Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. Add sprinkles.
Divide batter evenly among the cupcake pans and bake on centre rack for about 22 minutes. Let cool and frost.
Vanilla Frosting
*this has been doubled for generous piping*
6 cups powdered sugar, sifted
1 cup unsalted butter
2 teaspoons vanilla extract
2-6 tablespoons whipping cream
Mix sugar and butter on a low speed until combined. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you reach desired consistency. Taste and salt if needed.
Hummingbird Cupcakes
*makes 24-36*
3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 cup crushed pineapple, drained
1 cup chopped pecans
1 cup unsweetened desiccated coconut
Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Cool and frost with cream cheese frosting.
Cream Cheese Frosting
*this has been doubled for generous piping*
2 cups cream cheese, room temperature (2 packs) *no warmer than room temp!*
2 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners' sugar, sifted
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate. Bring to room temperature before using.
Brownies (as they were meant to be)
makes 1 - 2 dozen in 30-40 minutes
2 ounces unsweetened chocolate, chopped
1 stick (8 tablespoons) unsalted butter, softened (if the butter isn't soft its ok, it needs to be melted anyway)
1 cup sugar
2 eggs
1/2 cup all-purpose flour
pinch salt
1/2 teaspoon vanilla extract
- preheat the oven to 350 F, grease your chosen brownie pan or line it with foil and grease the foil.
- melt the chocolate and butter in a heatproof bowl over a small pan of simmering water, stirring occasionally until it is just melted.
- pour butter/chocolate mixture into a bowl and stir in the sugar.
- beat in the eggs one at a time.
- gently stir in the flour, salt and vanilla.
- pour into prepared pan and bake for 20-25 minutes until it is just set in the middle.
- cool on a rack for a bit and enjoy!
before baking you can add any number of delicious toppings to this brownie recipe if you so desire, they are equally as tasty on their own, the picture above shows them with some butterscotch and white chocolate chips on top.
this recipe is an interpretation of Mark Bittman's brownie recipe, which is also available on his blog (Bitten) with some variation from this one.
Lemon Meringue Pie Cupcakes (from the LCBO)
Makes 24 small cupcakes or 12 large (if making 12 there will be extra curd and meringue)
Lemon Curd filling:
1/3 cup fresh lemon juice
3 large eggs
1 large egg yolk
1/2 cup granulated sugar
8 tablespoons unsalted butter, cut into pieces
1 teaspoons fresh grated lemon zest
Cupcake batter:
1 cup all-purpose flour
1 cup cake flour
2 1/2 teaspoons baking powder
3/4 tsp salt
1 tablespoon fresh grated lemon zest
1 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 cup milk
Meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
Making the lemon curd filling
In a heat-proof bowl, whisk lemon juice, eggs, egg yolk and sugar until smooth.
Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted - this can take anywhere from 8 to 20 minutes.
Remove from heat and push through a fine mesh strainer.
Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.
Making the cupcakes
Preheat oven to 375.
In a medium bowl, whisk together flours, baking powder and salt.
In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and cream together until light and fluffy. Beat in the egg and vanilla until combined.
Add dry ingredients to butter mixture alternately with the milk - beginning and ending with the dry ingredients.
Evenly divide batter between 24 paper-lined muffin cups, about half full.
Bake until cake springs back when lightly touched in the centre, about 16-20 minutes.
Remove and place cupcakes on a wire rack to cool completely.
Making the meringue
In a large mixing bowl, whip egg whites and cream of tartar until foamy.
Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.
Assembling the cupcakes
Preheat oven to 400, unless you're using a blow torch to brown the meringue
Place cupcakes on a large baking sheet.
Use a paring knife to cut out a small cone out of the centre of each cupcake.
Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake.
Spoon dollops of meringue over the curd on each cupcake, or pipe onto them using a large tip.
Bake until the tops of the meringues brown - about 4 to 6 minutes, or use a blow torch to lightly brown.
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