Category Archives: cupcake

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

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And a chocolate drizzle for your added eating and viewing pleasure 🙂

We had some strawberries sitting around lonely in our fridge, and I thought – there has to be something tasty I can make with these.  So I started poking around the internets and came across a really yummy sounding Strawberry Cupcake recipe.  And then my mind went to one of my daughter’s lunches last week, which happened to be a strawberry and cream cheese sandwich (one of her favorite things, and the reason for the lonely strawberries).  So what did I do with all that brain power (or lack thereof depending on the day)?  I made a Strawberry Cream Cheese Frosting, of course!   And then as I sat there looking at that pink decadence, I thought, the only thing that could top this would be some chocolate.  So I added that too for good measure 🙂

The cake is super tasty, not overly strawberry-laden, just enough to get that hint.  But then the frosting hits your taste buds and there’s no going back.  Definitely worth a try if you’re a strawberry lover.

strawberry cupcake

The Recipe (adapted from here):

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

Frosting:

  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup cream cheese
  • 1 teaspoon vanilla
  • 2 tablespoons strawberry puree
  • 1 tablespoon milk
  • 1- 1/4 to 1 -1/2 cups powdered sugar

Chocolate Sauce:

  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 3/4 cup semi-sweet or milk chocolate chips (I used a combination of both and it came out stellar)
  • 1/2 teaspoon vanilla

The Process:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
  7. Make the Frosting:
  8. Cream the butter, confectioners’ sugar, and cream cheese in your mixing bowl at medium speed.
  9. Add the strawberry puree and vanilla, and beat for 1 minute, cleaning sides as needed.
  10. Add the milk and a little red food coloring (if you’d like a deeper pink color) and beat until completely blended, about 1 minute more.  If the consistency is still slightly runny, add a little more powdered sugar.  Frost the cupcakes using a knife or pastry bag with star tip.
  11. For that added extra finishing touch, make the chocolate sauce:
  12. Place the chocolate chips, heavy cream and butter in a double boiler.  Stir until melted.  Add in vanilla and stir until glossy and smooth.  Drizzle over frosting.

Tiramisu Cupcakes

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Recipe adapted from here

Like I said, I made these for my husband’s birthday last month and they were a huge hit.  I personally wasn’t a fan of the cake (too dense I felt), so here’s my adaptation using the cake from the Beehive Lemon Cupcakes.

Great for breakfast too – I mean, they do have coffee… 😉

Tiramisu cupcake

The Recipe (makes 24 cupcakes):

2-1/2 cups flour

1 tablespoon cornstarch

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 cup (1 stick) butter at room temperature

1-1/2 cups sugar

4 eggs

1 cup milk

2 teaspoons vanilla

Zest of a lemon

3/4 cup mini chocolate chips (I added closer to 1 cup)

Coffee syrup (recipe follows)

Mascarpone/Ricotta Frosting (recipe follows)

The Process:

1.  Preheat oven to 375 F (I’ve found with my picky oven that I do better with 350 F)

2.  Put paper cupcake liners into muffin cups.

3.  Place flour, cornstarch, baking powder, and nutmeg in a bowl and mix together.

4.  Place the butter and sugar in the bowl of your mixer and beat on medium-high speed, until the mixture is light and fluffy (about 3 to 4 minutes). Scrape sides as necessary.

5.  Beat in eggs, 1 at a time, until thoroughly incorporated.  Add in vanilla and lemon zest.

6.  Add half the flour mixture and mix until blended.  Add half the milk.  Mix in the remaining flour mixture and then the remaining milk.

7.  Add the chocolate chips and mix at the lowest speed (I honestly prefer to mix things like this in by hand so I don’t over-mix my batter)

8.  Using a small ladle or scoop, spoon the batter evenly into the paper lined muffin cups.

9.  Bake for about 15 minutes until the tops are golden brown (I found with these cakes, that 13 minutes was perfect, so I say experiment with your oven)

10.  Remove cupcakes from tin and place on cooling rack.  Allow to cool completely.

11.  Using a fork, poke several holes in the tops of the cooled cakes.  Spoon over about 1-2 tablespoons of the Coffee Syrup on the top of each cupcake.  Pipe on Mascarpone Frosting and garnish with either cocoa powder and/or extra mini-chocolate chips.

Coffee Syrup

1 cup strongly brewed coffee
1-2 tablespoons powdered sugar
Add powdered sugar to coffee, mix to dissolve.  Cool to room temperature.

Mascarpone-Ricotta Frosting

1 cup heavy cream
Mascarpone cheese, 8 oz. container
1/4 cup Ricotta cheese, strained slightly
1/2 cup powdered sugar
2 teaspoons vanilla
1-2 tablespoons milk

Whip heavy cream until stiff peaks form.  In a separate bowl, whip the cheeses, powdered sugar, vanilla and milk until thoroughly incorporated.  Gently fold in whipped heavy cream.  Pipe frosting onto cupcakes with star tip.  Dust with cocoa powder and extra mini chocolate chips.

Beehive Lemon-Chocolate Cupcakes with Cream Cheese Frosting

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Beehive Lemon-Chocolate Cupcakes with Cream Cheese Frosting

I’ll admit it – cupcakes and I have a love-hate relationship.  Or maybe it’s my oven and cupcakes have a love-hate relationship.  Either way, it’s taken me forever to get the proper time to temperature ratio.  But, by George, I think I’ve got it!  I loved the brightness of the lemon (if that’s even a culinary expression, if not – I call dibbs!) paired with the bitterness of the semi-sweet chocolate in these cupcakes.  And the icing was light and not overly sweet – the perfect combination in my opinion!

I have an awesome recipe for Tiramisu cupcakes that I made for my husband’s birthday last month, and honestly I wish I had used this recipe for the cake – would have been the perfect pairing.  I’ll post that next 🙂

Beehive Lemon Cupcakes with cream cheese frosting

The Recipe (makes 24 cupcakes):

2-1/2 cups flour

1 tablespoon cornstarch

1 tablespoon baking powder

1/4 teaspoon nutmeg (the original recipe calls for cloves, but that sounded way to harsh of a flavor in my opinion)

1/2 cup (1 stick) butter at room temperature

1-1/2 cups sugar

4 eggs

1 cup milk

2 teaspoons vanilla (my addition, because what’s a cupcake without vanilla!)

Zest of a lemon (my addition as well, but I felt like I needed to incorporate some of the lemon flavor from the frosting)

3/4 cup mini chocolate chips (I added closer to 1 cup)

Beehive frosting

Chocolate sprinkles for garnish

The Process:

1.  Preheat oven to 375 F (I’ve found with my picky oven that I do better with 350 F)

2.  Put paper cupcake liners into muffin cups.

3.  Place flour, cornstarch, baking powder, and nutmeg in a bowl and mix together.

4.  Place the butter and sugar in the bowl of your mixer and beat on medium-high speed, until the mixture is light and fluffy (about 3 to 4 minutes). Scrape sides as necessary.

5.  Beat in eggs, 1 at a time, until thoroughly incorporated.  Add in vanilla and lemon zest.

6.  Add half the flour mixture and mix until blended.  Add half the milk.  Mix in the remaining flour mixture and then the remaining milk.

7.  Add the chocolate chips and mix at the lowest speed (I honestly prefer to mix things like this in by hand so I don’t over-mix my batter)

8.  Using a small ladle or scoop, spoon the batter evenly into the paper lined muffin cups.

9.  Bake for about 15 minutes until the tops are golden brown (I found with these cakes, that 13 minutes was perfect, so I say experiment!)

10.  Remove cupcakes from tin and place on cooling rack.  Allow to cool completely before frosting.

Beehive Frosting

The Recipe:

2 cups confectioners’ sugar

1 cup (2 sticks) butter, at room temperature

2/3 cup (about 6 ounces) cream cheese, at room temperature

1 teaspoon lemon juice

1 teaspoon vanilla (my addition again…I have a thing for vanilla apparently…)

2 tablespoons milk

2 drops yellow food coloring (I ended up using 4)

The Process:

1.  Cream the butter, confectioners’ sugar, and cream cheese in your mixing bowl at medium speed.

2.  Add the lemon juice and vanilla, and beat for 1 minute, cleaning sides as needed.

3.  Add the milk and the yellow food coloring and beat until completely blended, about 1 minute more.

I ended up using a star piping tip to make my “beehives”, simply trying to mound up the frosting (as they recommended), didn’t seem to look right.

Hope you enjoy!