Carrot Cake Whoopie Pies

Spice likes to joke with me that I am 7/8ths correct a lot of the time. And its true. Most notably this happens with lyrics. We will be singing along to something and Spice will stop and listen to what I am singing and just shake her head. I can't help it, though. I get so into the song that I neglect to figure out the words and just sing what I think they are. Now, other times I get some brilliant ideas that really get a 10 out of 10 rating. And this is one of those times.

With my recent whoopie pie pan addition to the kitchen, I am on a whoopie pie kick. And with fall rolling in, I thought carrot cake would be just the ticket. Add some orange cream cheese frosting, a little salted caramel sauce and some candied pecans and, gosh darn it, you have got a mighty delectable little dessert!

These were very fun to make and extremely pretty to look at once the caramel was drizzled on. I used the same caramel recipe from the salted caramel milkshakes and it was swoon-worthy!



Carrot Cake Whoopie Pies

Carrot Cake:
Adapted from Martha Stewart

1 1/2 cups all-purpose flour
1/2 pound large carrots, peeled
2 large eggs, room temperature
2 Tablespoons plus 2 teaspoons nonfat buttermilk
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup vegetable oil
1/2 Tablespoon freshly grated ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Heat oven to 375 degrees F. Spray whoopie pie pan with cooking spray.

Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.

Place about 2 tablespoons of batter into each whoopie pie hole in the pan. Bake about 10 minutes at 375 degrees. Remove from the oven and allow to cool on a wire rack for 5 minutes before removing the cakes from the pan. Wash pan and re-spray with cooking spray. Repeat until batter is finished.

Orange Cream Cheese Frosting
Adapted from Martha Stewart

3/4 stick unsalted butter, room temperature
12 ounces cream cheese (1 1/2 sticks), room temperature
1 1/2 cups confectioners' sugar
1/2 Tablespoon freshly grated orange zest
1/2 Tablespoon freshly grated ginger
Pinch of salt

Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium0high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients and beat 5 minutes more.

Salted Caramel Sauce
Food and Wine

1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons sea salt

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

Candied Pecans

1 cup pecan halves
1/4 cup brown sugar
1 Tablespoon olive oil

Heat sugar and oil in a large skillet over medium heat until sugar melts and starts to bubble. Mix in pecans and stir until nuts are toasted, about 5 minutes. Remove from heat and spread in an even layer to cool completely.

To Assemble

Pipe frosting onto half of the flat sides of the cakes. Top with the other half after all frosted.

Drizzle caramel sauce over cakes and top with candied pecans.

Yellow Cake Cupcakes with Sunflowers

These were an impulse-bake. I wanted to take advantage of a few cool days here in New York and decided to give some cupcakes and decorating a go! What a loverly way to usher in fall.

The cupcakes were great, definitely on the dense side, so very similar to Magnolia's cupcakes if you have had those. The decorating was fun, too! Of course, it's from Hello, Cupcake!, of which I have several copies if you are ever in need. I am ashamed to say that I used canned frosting. BUT only because I knew it would hold its shape better than what I would have made. The sunflowers were fairly easy to make, as well, especially if you have a leaf-tip for decorating. My favorite part has to be the ladybugs...what a cute idea!



Yellow Cupcakes
The New Best Recipe

1 1/2 cups unbleached all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup sour cream
1 large egg, plus 2 large egg yolks, at room temperature
1 1/2 teaspoons vanilla extract

Adjust an oven rack to the middle position; heat the oven to 350 degrees. Line a standard muffin tin with paper or foil liners.

Whisk together the flour, sugar, baking powder and salt in the bowl of a standing mixer. Ad the butter, sour cream, egg, yolks and vanilla and beat the wet ingredients into the dry at medium speed until smooth and satiny, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and stir by hand until smooth and no flour pockets remain.

Divide the batter evenly among the cups of the prepared tin using a 2-ounce ice cream scoop or a spoon. Bake until the cupcake tops are pale gold and a toothpick or skewer isterted into the center comes out clean, 20 to 24 minutes. Use a skewer or paring knife to life the cupcakes from the tin and transfer to a wire rack; cool the cupcakes to room timperature, about 45 minutes. Makes 12 cupcakes.



For the Sunflowers
From Hello, Cupcake!

12 vanilla cupcakes
2 cans vanilla frosting
Green, yellow, orange and black food coloring
12 regular chocolate cream-filled sandwich cookies (Oreos)
12 red M&M's

Tint 1 1/2 cups of the vanilla frosting green with the food coloring. Spread an even layer of the green frosting on top of the cupcakes and smooth. I added some green sanding sugar here to the frosting, but that is entirely optional. Arrange the chocolate sandwich cookies over the cupcakes, pressing them into the frosting to secure.

Tint the remaining vanilla frosting bright yellow and with food coloring. Remove 1/2 the yellow frosting and tint it orange with the food coloring. Secure a pastry bag with a leaf tip. Spoon the orange frosting into one side of the bag and spoon the yellow frosting into the other side of the bag. Press out the excess air and seal the bag. Pipe the yllow-orange frosting around the edge of each cookie to make petals. Pipe another circle of petals just inside the first and slightly overlapping.

Tint about 1/4 cup of the vanilla frosting black with the food coloring and spoon it into a small ziplock bag. Press of the excess air and seal the bag. Snip a 1/16-inch corner from the back. Pipe a dot of black frosting on each cookies and attach the red chocolate candies to make the ladybugs. Pipe a line of black frosting down the center of each ladybug and add a dot for the head and a few dots on the back.

Chocolate Cake Cupcakes with Pink Frosting

I killed two birds with one stone with these cupcakes. On one hand, I needed to get rid of the leftover frosting from Uncle Seth's Pink Cookies, and I FINALLY got to make Pioneer Woman's Chocolate Sheet Cake (in cupcake form, of course)!

These guys were dangerously delicious. I brought some to work in a tupperware and when I set them out in the kitchen, they'd kind of mushed together from the journey on the train. By the time I went to the bathroom and came back, however, they were all gone, so apparently they were still super good!

The chocolate cake is. um. well. to die for. It is very similar to a devil's food cake, with the same chocolate flavor. This is definitely not a dark chocolate kind of cake. But, boy! Could I just eat the whole thing or what?! And of course the frosting complimented the chocolate perfectly. Although I think ANYTHING would complement this cake. Sheesh!

I omitted the pecans, but still made the chocolate frosting. THEN I topped with my leftover pink frosting and a few pink sprinkles.



PW's Chocolate Sheet Cake Cupcakes
From the Pioneer Woman (if you don't already have her cookbook, you should immediately buy it. It's been my favorite reading material since March)

2 cups Flour

2 cups Sugar

¼ teaspoons Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

½ cups Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

1-¾ stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a muffin pan and bake at 350-degrees for 18-20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over the warm cake.

Cupcake "Burgers"

Happy day after Memorial Day! I had a great weekend! Filled with lots of sun and food! What could be better?

Spice and I travelled upstate to celebrate this weekend at a BBQ. We had lots of fun relaxing and just enjoying the sunshine! We even got to enjoy some stars!

I just had to bring dessert for the BBQ and after a little prowling, I found these adorable cupcake burgers at Bakerella! When I saw the burgers, I just knew I had to make them!

 These aren't as time consuming and you may think. Although, I'm sure if you did the "fries" and the baskets, it would take up most of an afternoon.

To make the burgers, all you have to do is make some yellow cupcakes. Gulp, I ran out of time and used a mix. Never again. I promise. Although they still tasted good!



Next, make a batch of brownies. Yum! Fudge brownies will work best on these. If you get them too cake-like, your burger is going to fall apart. After the brownies have cooled completely, use a 2-inch cookies cutter to make as many rounds as you can. Out of a 9 by 13 inch pan, I was able to get 23 rounds. Bakerella said she got 24. She wins.



Now, I am going to recommend using store-bought icing for these. WHAT!? No, I'm serious. I think it will hold up better than the homemade frosting I used. Anywhoo, get some frosting, and dye it green, red and yellow. Lettuce, ketchup and mustard, please!

Place each frosting in a ziploc bag with the just the very tip cut off.

To assemble these puppies, cut the cupcakes in half and place a brownie on the bottom half of each one. I started with the ketchup and piped a bunch on the top/outside of each brownie, followed by the mustard and lettuce. Place the top half atop the condiments.

To seal the deal, I brushed a little water on the top of each cupcake and sprinkled some sesame seeds on.



Then, if you want to feel REEEEAAAALLLYYY good about yourself, bring them to a BBQ full of boys and watch them be slightly confused, as Compton is here:



Which will quickly turn to delight and eternal love for the cupcake maker:

Butterfly Cupcakes

I have some pretty awesome friends. Not only are they just generally awesome, but they support my fanatic and insatiable need to bake. Spice will cook me dinner when I'm too busy making cookies, other friends come over to my apartment frequently so that I can use my oven, Kitchen Aid and cookie cutters and then an awesome friend and supporter got me "Hello, Cupcake!". This book is amazing. I'm not kidding you. I can't wait to try my hand at more creations from this book. They are all super duper adorable and have step by step instructions. 

After looking through the book for awhile, marveling at each cupcake in turn, I decided on butterflies for Spring. First, I made chocolate cupcakes from the book, which I did not care for. They were too dry, so I won't even post the recipe. But any cupcake will work, really.

For the butterflies, you will need to following:
2 cups dark cocoa melting wafers
2 cups orange candy melting wafers
3 tablespoons white nonpareils
3/4 cup dark chocolate frosting
Vanilla frosting
72 brown candy-coated chocolates such as M&Ms 

I made a batch of vanilla buttercream and dyed it orange before piping it onto each cupcake. You can also just spread the frosting on. 


Draw butterfly wings and antennae on paper with a dark marker to use as a template. I used the template in the book, but I'm sure you can trace wings online as well. Place template behind wax paper.

Place 1 cup each of the dark cocoa and orange candy melting wafers into separate ziploc bags. Do not seal the bags. Microwave for 10 seconds to soften. Massage the wafers in the bags, return to the microwave, and repeat the process until the candy is smooth, about 1 minute total. Press out the excess air and seal the bags.

Snip a 1/16-inch corner from each bag. Working on one wing at a time and using the melted dark cocoa, outline the template on wax paper. Go over the outline several times to thicken. Fill in with the orange melted candy. Tap the pan slightly to flatten. Using a round toothpick, pull the dark cocoa into the orange to create a wing design. While the candy is still wet, sprinkle the upper portion of the dark cocoa outline with the white nonpareils. 

 
Repeat with the remaining melted candy, melting additional wafers as needed. Reheat the candy in the microwave for several seconds if it becomes too thick. Place the cookie sheets in the refrigerator until set, about 5 minutes. Follow the same procedure to make the antennae, using the melted dark cocoa.


Make some chocolate frosting. I used the one in the book, which I will post at the end, but any chocolate frosting will do! Spoon frosting into a ziplock bag, press out the excess air, seal and set aside. I used  pastry bag, instead. 

Remove the wings from the refrigerator and carefully peel from the wax paper. Place 2 brown chocolate candies, 1/2 inch apart, on top of the cupcakes to form supports for the wings. Press the inside edge of a pair of wings into the frosting about 1/4 inch apart, allowing the wings to lean on the chocolate candies. Gently press the antennae into the frosting at the head of the butterfly. 



Snip a 1/8-inch corner from the bag with the chocolate frosting. Starting at the antennae, pipe 4 or 5 bead of frosting down the length of the body, drawing the frosting into a small point of the last bead. 


Chocolate Frosting
From Hello, Cupcake! 

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 ounces semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder,
1 box (16 ounces) confectioners' sugar
1/3-1/2 cup milk

Combine the butter and the chocolate in a small saucepan. Melt oven medium heat, stirring constantly. Add the cocoa powder and stir until smooth. Transfer the chocolate mixture to a large mixing bowl and beat with an electric mixer.

Add the confectioners' sugar alternately with the milk, adding more milk, if necessary, to thin, and beat until fluffy.

*If you are using this frosting for the butterfly cupcakes, I would recommend halving the recipe as it makes about 2 1/2 cups.

Oreo Cheesecake Cupcakes

Yesterday was a VERY special person's Birthday. This person loves food, friends, trashy VH1 reality TV shows, drinks, cooking, True Blood, Olsen Twin movies, Chelsea Handler, shopping, shoes and most of all: cheese. Have you guessed who it is, yet? My lovely, but absent, co-blogger Spice!

Seriously, this girl loves cheese. So for her Birthday, to thank her for being born the awesome person she is, I made her Macaroni and Cheese and Oreo Cheesecake Cupcakes. The macaroni and cheese was heavenly, but this post is about the Cheesecake. =)

Spice didn't want a whole cheesecake that she had to eat, so she asked for individual cheesecake cupcakes. This recipe, however, made 30. So we now have a plethora of these guys taking over our fridge! AHHH! Cheesecake invasion!

Just kidding. I'm sure they will be gone by the time I get home tonight.

Everyone who loves cheesecake thought these were fantastic. And who doesn't like Oreos?! I must say they were very easy to make, too. You ground some Oreo's, put them in the cream cheese and you shake 'em all about!



Or something along those lines.

The only issue I ran into was that the recipe said to keep the cheesecakes in the muffin tins until you serve them. I only have 2 muffin tins, though. I just made sure that they were completely cooled before I removed them and immediately transfered them to the refrigerator and they were fine.



The Oreo at the bottom of each cupcake got a cheer from every eater. I was afraid they would get soggy sitting on the bottom of all that cream cheese, but several days later, the Oreo's were still crunchy!

Oreo Cheesecake Cupcakes from Martha Stewart's Cupcake Book

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving (or take them out after they are cooled like I did).

Cherry Coke Cupcakes

We threw a bachelorette party for my dear friend Rebecca (who's wedding I am in and making these cookies for) this past weekend. We started at our apartment, opening gifts, eating food and hanging out. We were headed to the Awesome 80's Prom downtown so our theme for the night, other than the bride to be, was 80s.

Now, 80s attire was easy. Spice and I got out the lace, the converse and the bangles, and had no problem crimping our hair. Slightly more difficult was the menu. What kind of food, praytell, is considered 80s?? We settled for ordering Dominos, Spice made a layer dip and I made these Cherry Coke Cupcakes. Of course, no one except us really cared that we stuck to the theme, but we sure did!



Neither of us could get over how good the cupcakes were. They were very soft and moist and the cherry flavor was perfect with the chocolate. The whipped cream and cherry on top were simply perfect as well. Although I'm not a soda person, I could barely tell there was any coke in these. I doubled the recipe and made mostly extra large cupcakes with just a few regular sized ones.

We all had an awesome time at the 80's prom and wouldn't you believe it, Screech from Saved By The Bell happened to be there. He must've wanted to celebrate Rebecca being single for a little while longer!



Cherry Coke Cupcakes from Annie's Eats

3 cups all-purpose flour
6 tbsp. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup sugar
16 tbsp. unsalted butter, at room temperature
2 large eggs
1 cup buttermilk
1 1/2 cup Coca-Cola
1/2 tsp. maraschino cherry juice
4 tsp. vanilla extract
Maraschino cherries, stemless

For the glaze (optional):
1 cup confectioners’ sugar
2 tbsp. Coca-Cola

For topping:
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherries

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.  In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners.  Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.  Bake for about 18 minutes (or about 24 for extra large cupcakes), or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth.  Spoon or drizzle a small amount of the top of each cupcake.  Allow to set.

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.  Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

Green Cupcakes

What better way to celebrate St. Patrick's day than dying your food green? I'm not talking about dying mashed potatoes or corn green. That would be gross. But cupcakes? Sure, dye 'em whatever color you want! I'll still eat um!

Big surprise there.

This will be my third St. Patrick's day in the city and I can tell you now its not my favorite holiday here. It becomes yet another excuse for cra-zay people to go a little crazier. Fun times. Just count me out this time. I'm going to go eat a cupcake! =)

These were very light cupcakes and the frosting was good, without being too sweet! I goofed around decorating with the icing and figured out some new techniques. And I have to say...green sprinkles always make everything a little bit better!



White Cupcakes from Martha Stewart's Cupcake Book
1 3/4 cups sifted all purpose flour
1 1/2 tablespoons baking soda
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup plus 2 tablespoons milk
1/2 cup plus 6 tablespoons unsalted butter, room temperature
1 3/4 cups sugar
5 large egg whites, room temperature
Green food color

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder and salt. Stir vanilla into milk.

With an electric mixer on medium-high speed, cream butter and smooth. Gradually add sugar, beating until pale and fluffy. Reduce speed to low. Add flour mixutre in three batches, alternating with two additions of milk and beating until just combined after each.

In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form. Fold one third of the egg whites into batter to lighten. Gently fold in remaining whites in two batches. Carefully stir in green food coloring.

Divide batter evenly among lined cups, filling each three-quarters full. Firmly tap the tins once on countertop to release any air bubbles. Bake until a cake tester inserted in centers comes out clean, 18-20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Fluffy Vanilla Frosting from Martha Stewart's Cupcake Book
1 1/2 cups (3 sticks) unsalted butter
1 pound (4 cups) confectioners' sugar
1/2 teaspoon vanilla extract

With an electric miser, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Frosting should be pale and fluffy. Add vanilla and beat frosting until smooth.

Chocolate Chip Cupcakes

Spice, Bananie and I went to Pennsylvania this weekend to ski and snowboard. I will have to post about it tomorrow because it was Spice's first time on a snowboard. I also have to post this picture because it cracks me up. We had to share a bed at the house we stayed at.



Spice is on the left. I'm on the right. Note that Spice is reading a Sookie Stackhouse book and I am reading a trashy chick book. Don't you feel better about yourself now? ;)

And of course, immediately upon our return, Spice started making cinnamon rolls and I made these Chocolate Chip Cupcakes. Good thing we have a big kitchen...

I am very critical of cupcakes. I really like the cake to be dense and love the frosting to work with the cake and not overtake it.

Although I LOVED both the cake and frosting, I think the frosting overshadowed the cake. It was so decadent and chocolatey! I think it is my new favorite frosting! But I do think it needs to go with a chocolate cupcake. I liked the cupcake too! I think it would be better with a vanilla buttercream.



Chocolate Chip Cupcakes from Martha Stewart's Cupcake Book

3 1/4 cups sifted cake flour (not self-rising)

1 1/2 tablespoons baking powder

1/4 teaspoon salt

7 ounces (1 3/4 sticks) unsalted butter, softened

1 3/4 cups sugar

1 cup plus 2 tablespoons milk

1 tablespoon pure vanilla extract

5 large egg whites, room temperature

2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Combine milk and vanilla together. Add to sugar mixture and beat until combined. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.

Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes about 22 minutes. Frost and serve immediately.

Dark Chocolate Frosting from Martha Stewart's Cupcakes Book

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

1/2 cup plus 1 tablespoon boiling water

3 sticks unsalted butter, room temperature

1/4 cup confectioners' sugar, sifted

Pinch of salt

1 pound best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Mocha Cupcakes

Bananie informed me that she had to bring treats to class last weekend. Yes, she is in graduate school and not 5th grade and yes, they apparently still have snack time.

I decided this was the perfect opportunity to make one of my favorite flavors: coffee!! In cupcake form! My reasoning is that I wouldn't have to have it in the house and could send the cupcakes on their merry little way to class with Bananie.

The cupcakes met their doom, however. I packed these lovely little dudes in our handy cupcake carrier and set them out for Bananie to take with her.

Unfortunately, the cupcakes ended up in the bottom of a large bag and by the time Bananie had trecked the 10 blocks to the subway station, they were apparently in tatters. This post is full of unfortune because Bananie didn't save the cupcakes for us. (Mind you, Spice and I would have hovered over the smushed cupcakes with a fork.) She...THREW THEM AWAY! Nope, not sad at all over here.

Nonetheless, the cupcakes were great! With a big coffee flavor. I used Martha's seven minute frosting, basically meringue, which I had never used before. I think I prefer cream cheese frosting or buttercream, but it was great to experiment with a different recipe!

Mocha Cupcakes from Martha Stewart's Cupcake Book

For the cupcakes:
2 1/4 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sour cream, room temperature
3/4 cup freshly brewed espresso
1 tablespoon instant espresso powder (not instant coffee)

For the frosting:
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
2 tablespoons pure coffee extract

Make the Cupcakes:

Preheat oven to 325°F (160°C). Line standard muffin tins with paper liners.

Whisk together cake flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, baking soda, and salt; beat to combine thoroughly.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes. Transfer tins to wire racks to cool completely be¬fore removing cupcakes.

Make the Frosting:

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230°F (110°C).

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230°F (110°C), remove from the heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Add 2 tablespoons coffee extract, whisking to combine. Use immediately.

Funfetti Cupcakes

Recently, Spice and I discovered some things about ourselves that the other didn't know. I discovered that her eyes are green (I totally thought they were brown), her favorite color is orange and she LOVES funfetti cake! Who knew?!

I found a recipe so she could bake herself some. It was just a Martha recipe and we added colored sprinkles. I really liked the cake, it was very moist and had a good vanilla flavor to it. I liked the frosting, but I think it could have used some work. Spice got a lot of comments that it was too sweet and although that wasn't true for me (who are we kidding here?), I did agree that it was definitely on the overly sweet side.

I had a little trouble with the fact that these didn't have any chocolate on them/in them/around them...but once I got over that, they were delicious!

Billy's Vanilla, Vanilla Cupcakes
Martha Stewart

1 3/4 cup cake flour
1 1/4 cups unbleached all purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1 inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Colored sprinkles

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Fold in colored sprinkles.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

Billy's Vanilla Buttercream
Martha Stewart

1 cup unsalted butter, room temperature
6-8 cups confectioners' sugar
1/2 cup milk
1 teaspoon vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups of sugar, milk and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups of sugar to reach desired consistency.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

You know when you think you don't like something and then someone tricks you into eating it and you find out that you, in fact, love it?

My best friend growing up doesn't like chocolate, but her favorite kind of cupcake is red velvet. I have yet to tell her it is a mild chocolate cupcake dyed red.

When Annie Bananie first moved in, she told me she hated cream cheese frosting. Being the good friend/roommate I am, I tried to use buttercream frostings where I could. Example A. Of course, I couldn't help myself (mostly because I'm not a huge fan of buttercream) and made some cream cheese frosting for these bad boys. Needless to say, Annie Bananie tried one when I had them out on the counter and I get a text saying how much she likes them and the frosting! Um...excuse me. It's cream cheese frosting, Goofball! I am now convinced she really does like cream cheese frosting because she also really enjoyed this cinnamon cream cheese. Maybe I just wont tell her when I use cream cheese!

I made these cupcakes for the Halloween party. They were super duper soft, and very flavorful, probably since I overdosed on the spices a bit, but in a good way, I promise! I really had to fart around with the cinnamon frosting because I wanted to get the right texture to pipe it on to the cupcakes. I really liked the end result and it matched perfectly with the cake!


Pumpkin Spice Cupcakes
Williams Sonoma

2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon (I probably used about 3)
1/4 teaspoon ground nutmeg (I probably used about 1/2 a teaspoon)
1/4 teaspoon ground cloves (I probably used about 1/2 a teaspoon)
1/4 teaspoon ground cardamom
1 teaspoon salt
1 15-oz can pumpkin puree
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup canola oil
4 eggs

Preheat oven to 350 degrees F. Line muffin tins with cupcakes liners and spray with cooking spray.

Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition.

Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.

Fill the muffin tins about 3/4 full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely before frosting.

Cinnamon Cream Cheese Frosting

8 oz cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla
2 tablespoons ground cinnamon
4 cups (approximately) powdered sugar

Mix cream cheese and butter until creamy. Add the vanilla and cinnamon while mixing. Slowly add the powdered sugar until you have the consistency you want.

Red Velvet Cupcakes a la Bobby Flay

Yes, red velvet cupcakes yet again. Why is everyone's favorite cake red velvet? I mean it's good, but there are so many other possibilities out there! What about coconut cake? or lemon? or snickerdoodle cupcakes?

I made these for a friend who's birthday was Sunday. He is in Candide with me, the King of Eldorado if you will. Everyone at the theater liked the cupcakes and they turned out very pretty! I really enjoyed the Bobby Flay recipe as well. It was originally for cake, but I turned it into cupcakes and they were darn tootin' delicious! And then top it off with the Sprinkles cream cheese frosting and you best believe you have a pretty rockin' cupcake!

I have to say I really liked this cream cheese frosting recipe. For one thing it was the perfect amount for the cupcakes I had. I usually have a bunch of frosting left over but I hardly had any! Also, it was very cream cheesy and not too sweet, which was PERFECT for me! Ah, gotta love Sprinkles!

Red Velvet Cupcakes
Bobby Flay

3 3/4 cup all purpose flour
3 tablespoons dutch processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
2 1/4 cups granulated sugar
3/4 cup vegetable oil
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons red wine vinegar
1 tablespoon red food coloring
1 1/2 cups buttermilk, room temperature

Preheat the oven to 350 degrees F. Grease cupcakes liners or tins and set aside.

Whisk together flour, cocoa powder, baking soda and salt.

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy mcflufferson. Add the eggs, one at a time, scraping down the sides of the bowl, and beat until incorporated. Beat in vanilla, vinegar and food coloring.

Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Fill each cupcake liner 2/3 full and bake in the oven about 15 minutes. Let cool completely before frosting.


Sprinkles Cream Cheese Frosting
Alice Q. Foodie

8 oz. cream cheese, softened
4 oz. butter
3 3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Cream butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.

Cinnamon Roll Cupcakes

Hmmm...what did I do on Saturday? Pretty much nothing. Plus, I made some Cinnamon Roll Cupcakes. Therefore I was about .01 percent productive! Yes! Victory!

Just kidding. I had planned to take it easy Saturday because I am in tech for a show this week and will be getting home really late. I needed my beauty rest.

So Spice and I pretty much rocked out on the couch all day long and watched some excellent television. Might I interest you in some True Blood or My So Called Life on DVD? Anyone? Well, it was awesome.

While I was baking, Spice decided to do a little home improvement. I was impressed with her productivity. Unfortunately it was an epic fail and a trip to Home Depot may be in our future. Bummer...

These little guys were an excellent addition to the day of Sugar does nothing. They are pretty much cinnamon rolls in a cupcake liner, but how cute is that idea?! They were perfectly proportioned and very portable. I was able to take them to the theater on Sunday to share with my cast mates. They now love me....or so I hope!

Cinnamon Roll Cupcakes
BeanTown Baker

1 packet dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
1 teaspoon alt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/2-2 cups powdered sugar

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt and other 1/4 cup granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners and lightly spray over the top of them with cooking spray.

Roll dough into a 12 by 22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls. You may have to unroll and re-roll in order for the dough to fit in the cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes.

Preheat oven to 400 degrees F. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency had been reached.

Devil's Food Cupcakes with Magnolia's Vanilla Buttercream Frosting

These cupcakes were very lovely! I have been planning to make cupcakes for awhile and just hadn't gotten around to it. I was excited to try out a new decorator tip and a cupcake carrying case that Annie Bananie got me!

When our landlord helped us out with a crisis in our apartment one morning (don't ask)...I decided this would be the perfect opportunity to make some cupcakes for him! This recipe made a TON of cupcakes, though. So I also gave some to my friend who was in a play this weekend and Annie Bananie also sold some at the Broadway Flea Market! Obviously these cupcakes got a lot of mileage.

The cupcakes are a Martha Stewart creation, so obviously they were delish. I could have used more chocolate in them, but that is just me being a crazy chocoholic. The frosting was the Magnolia Bakery's recipe for vanilla buttercream. Of all the cupcakes out here in NY, Magnolia's are pretty far down on my list, but their frosting gets me every time. YUM!

Devil's Food Cupcakes
Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, room temperature

Preheat oven to 350 degrees. Lind standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat and pour into mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

Magnolia's Vanilla Buttercream Frosting
Food Network.com

1 cup butter (softened)
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. Top with shaved chocolate.

Mini Carrot Cake Cupcakes with Maple Cream Cheese Frosting

As I said before, I'm pretty obsessed with fall rolling in at the moment. Carrot cake sounded just perfect for another rainy New York day. And, can you believe that one of my roommates had never had carrot cake before?! Outrageous. I decided that must be remedied immediately.

Thanks to Martha Stewart, I can now say my roommate LOVES carrot cake and must have eaten oodles of these little guys. I also enjoyed these mini cupcakes. I think next time I will add some more spices, maybe a little nutmeg and some cardamom. I also left out raisins, because I don't like them in my carrot cake, and nuts, because my roommate is allergic. I really liked the buttermilk in them too, but who am I kidding?! I love buttermilk in most baked goods!

Carrot-Cake Mini Cupcakes
Martha Stewart

1 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots

Preheat oven to 350 degrees. Grease mini muffin cups and set aside.

Beat sugar, eggs, oil, vanilla and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

In a large bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Slowly add three quarters of flour mixture to the sugar mixture; mix well until combined. Add carrots to remaining flour mixture and toss to combine. Stir batter until well combined.

Fill each muffin cup with about 2 teaspoons batter. Bake about 10 to 12 minutes. Transfer cupcakes to a wire rack to cool. Let cool completely before frosting.

Maple Cream Cheese Frosting
Martha Stewart

1 8-oz package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla and confectioners' sugar; continue beating until well combined and smooth.

Red Velvet Cupcakes a la Martha

Happy Birthday to Lisa! Well, not quite yet, actually. But we did celebrate it last night since Lisa will be in Seattle for the actual day. One of Lisa's friends works at Martha Stewart and is a great cook. So, she took care of all the rest of the food which left dessert for me! Per usual.

Lisa is not a sweets person. She hates chocolate and really never craves anything sugary. She does, however, like red velvet cake. Don't tell her there is cocoa powder in it! Anyways, I used a Martha recipe for these red velvet cupcakes, that turned out great! I think the ones I made first were a bit better, but who doesn't love a red velvet cupcake of one kind or another, especially one with a butt-ton of frosting on it?!

Red Velvet Cupcakes with Cream Cheese Frosting
Martha Stewart

2 1/2 cups cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs
1/2 teaspoon red gel-paste food color
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Preheat oven to 350 degrees F. Line a muffin tin with paper liners.

Whisk together the cake flour, cocoa and salt.

In a separate bowl, combine the sugar and oil. Add eggs, one at a time, followed by the food coloring and vanilla.

Add the flour mixture to the sugar mixture in slow batches, alternating with two additions of buttermilk.

Stir the baking soda and vinegar in a small bowl and add to batter, mixing well.

Divide batter among muffin cups and bake about 20 minutes.

Cream Cheese Frosting
Martha Stewart

2 sticks unsalted butter, softened
12 ounces cream cheese, room temperature
4 cups confectioners' sugar
3/4 teaspoon vanilla extract

Beat butter and cream cheese together until fluffy. Add sugar and then vanilla, mixing until smooth. Spread over cupcakes and finish with red sprinkles if you so desire =)

Happy Birthday, Cupcakes and Sexy Polar Bears, Oh My!

My friend Liz's birthday party was Saturday night, so, as per usual, shenanigans ensued. For blog purposes, shenanigans consisted of some crazy-good red velvet cupcakes for my favorite posse, also known as the Sexy Polar Bears. Yeah, we're that cool! To top off the coolness, I brought these cupcakes to our favorite margarita-spot that sits outside on a plaza in Midtown. What is better than friends, cupcakes and margaritas?!

On another note, I really don't get the whole insanity surrounding red velvet cake. In essence, it is just cake with red food coloring. If I played by these rules, I could just dye cake green and call it green-silk cake, right?! No? Fine.

These turned out yummy, nonetheless. By the end of the night, with a few cupcakes left, the wait staff was all surrounding our table begging for a cupcake. This was good news for all my margarita-consuming friends! I used a red velvet cake recipe I found on Smitten Kitchen for the cake, and then topped it with a Brown Sugar Cream Cheese Frosting and Chocolate Ganache Drizzle I found on Joy the Baker's Blog. Woah, Nellie! (Or Liz, cause it was her birthday =))

Red Velvet Cupcakes
Adapted from Smitten Kitchen

3 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoon red food coloring
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar

Preheat oven to 350 degrees. Line a muffin pan with paper liners. Set aside.

Combine the flour, cocoa powder and salt together in a bowl.

Combine oil and sugar. Add the eggs, one at a time. Slowly add the food coloring followed by the vanilla. Add the flour mixture, alternating with the buttermilk until all added and combined.

Combine the baking soda and vinegar and then add to the mixture. Pour into muffin cups, about 2/3 full. Bake for about 20 minutes at 350 degrees.

Brown Sugar Cream Cheese Frosting
From Joy the Baker

1 1/2 cups butter, softened
8 oz. cream cheese, softened
1/4 cup light brown sugar
1 teaspoon vanilla extract
Pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk

Cream the cream cheese and butter together. Add the brown sugar, salt and vanilla and mix well. Add powdered sugar, 2 cups at a time until the frosting is the consistency you desire. Add milk to create correct consistency as well. Decorate cupcakes with frosting however you wish to!

Chocolate Ganache
From Joy the Baker

3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Heat chocolate chips carefully in a saucepan over medium heat until melted. Pour cream over chocolate and let stand for one minute before stirring to combine. Drizzle over cupcakes.

Delicious...so say the Sexy Polar Bears: