Day 263 – Cadbury Egg Easter Cupcakes

20 Apr

Well, it’s Easter.  Hopefully it’s beautiful outside.  But, if not, hopefully it can be beautiful inside.  And these Cadbury Egg Easter Cupcakes (recipe below from Pizzazzerie) can definitely help with that!

Chocolate-Cadbury-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense and moist. They have a very fudgy, chocolate taste. Not too rich, but almost brownie-like.

Blue-Cadbury-Frosting

The frosting is smooth and creamy, a typical buttercream in texture. It has a sweet, light-almond flavor. Not much else to say.

Note: The recipe doesn’t call for blue dye, but the photos on that blog had blue frosting, so I just threw in a few drops for fun.

Cadbury-Cupcake     Mini-Cadbury-Cupcake

The chocolate and the almond frosting go quite well together. It’s sweet and rich but not heavy. Then the little bite of candy in the middle is a nice surprise. The flavors from all 3 parts blend nicely. Nothing stands out as being too aggressive or strong.

Cadbury-Halved2

Note: I used mini Cadbury eggs so that I could put them in the mini cupcakes too. If you’re making full-sized cupcakes, the regular size eggs would work too.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5

Cadbury-Halved1

RECIPE

Cadbury Egg Easter Cupcakes (recipe from Pizzazzerie)

  • 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
  • 1 2/3 cups sugar
  • 3/4 cup butter, softened
  • 2/3 cup cocoa powder
  • 1 package Jell-O instant pudding in Chocolate Fudge (3.4 oz)
  • 1 1/4 cup water
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 24 Cadbury Eggs (frozen)
Frosting:
  • 1 1/2 cups unsalted butter, room temperature
  • 5-6 cups powdered sugar (more to thicken)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk

For directions visit Pizzazzerie.

*Tomorrow: Carrot Cupcakes*

 

Day 262 – Brown Sugar Cupcakes with Chocolate Chip Cookie Dough Frosting

19 Apr

Some things are just too good to be true.  Brown sugar…definitely one of those things.  I love it.  I could (and used to) eat it with a spoon.  Then.  There’s cookie dough.  And not just any cookie dough.  Chocolate chip cookie dough.  Forget it!  Too good.  Possibly one of the best things on the planet.  Am I right?  So when I saw these Brown Sugar Cupcakes with Chocolate Chip Cookie Dough Frosting (recipe below from Baked Perfection)…there was no resisting.

Brown-Sugar-Cupcake     Mini-Brown-Sugar-Cupcake

The cupcakes are somewhat dense and very soft. I don’t get a lot of brown sugar flavor. Shockingly, they kinda remind me of a banana muffin, though there are definitely no bananas in them. Maybe a mix of the brown sugar and the melted butter, I’m not sure. Not bad, just not what I was expecting.

Cookie-Dough-Frosting

The frosting is thick and sugary, just like cookie dough ought to be. It’s obvious what it is, but I would prefer a stronger butter and a stronger brown sugar presence. It’s definitely sweet enough, but I’m wondering if some of the powdered sugar couldn’t be replaced by brown sugar, to really drive home the cookie dough flavor.

Brown-Sugar-Cookie-Cupcake     Mini-Brown-Sugar-Cookie

To me, this tastes like a frosted muffin still. Now, again. Don’t get me wrong. I could eat a whole bunch of these muffins. But that’s what they remind me of. They’re sweet, but not cloying. The chocolate chips make for a nice crunch in an otherwise extremely smooth and soft cupcake/frosting combo.

Brown-Sugar-Cookie-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18.5

Mini Brown-Sugar-Cookie-top

RECIPE

Brown Sugar Cupcakes with Chocolate Chip Cookie Dough Frosting (recipe from Baked Perfection)

Brown Sugar Cupcakes:

  • 1 cup loosely packed brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

Cookie Dough Frosting:

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 3/4 cups powdered sugar
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1-2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/4 cup chocolate chips

For directions visit Baked Perfection.

*Tomorrow: Cadbury Egg Easter Cupcakes*

Day 261 – Vanilla Cupcakes with Pink Lemonade Buttercream

18 Apr

Well, the weather may not agree, but it is Spring.  Most of us have only experienced hints of it so far.  But it’s there.  Hidden.  Under the frost, it seems.  But maybe these Vanilla Cupcakes with Pink Lemonade Buttercream (recipe below from That Skinny Chick Can Bake) will bring it out.  At least a little.

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are airy and a little sticky, with a light crunch on top. They have a sugary vanilla flavor, almost like a sugar cookie. Simple and sweet.

Pink-Lemonade-frosting

The frosting is very thick and creamy. It wasn’t as pink as I was expecting, more of a pale baby pink, but it’s pretty. The lemonade flavor is surprisingly strong. It’s got a big, sugary lemon kick.

Vanilla-Lemonade-Cupcake     Mini-Vanilla-Pink-Lemon

Together they have just the right balance. The sweet, simple cupcake really cuts the tartness of the frosting, but they don’t mask one another. They complement each other quite well. This is a great Spring or Summer cupcake. Cute, refreshing and simple.

Vanilla-Pink-Lemon-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 19.5

Mini-Vanilla-Pink-top

RECIPE

Vanilla Cupcakes with Pink Lemonade Buttercream (recipe from That Skinny Chick Can Bake)

Cupcakes:
  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, room temperature
  • ½ cup buttermilk or sour cream, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
Buttercream:
  • 1 ½ sticks or 12 ounces butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 6 tablespoons pink lemonade concentrate, from frozen concentrate
  • 1 teaspoon vanilla extract
  • 8 cups powdered sugar
  • milk or half and half, as needed

For directions visit That Skinny Chick Can Bake.

*Tomorrow: Brown Sugar Cupcakes with Chocolate Chip Cookie Dough Frosting*

Day 260 – Coconut and Peach Cupcakes

17 Apr

The weekend is so (so) close.  But, before we dive into the gluttony that comes with the weekend, I thought we’d another light and Springy cupcake.  Hence, these Coconut and Peach Cupcakes (recipe below from Lobster & Swan).

Coconut-Cupcake     Mini-Coconut-Cupcake

The cupcakes are moist, but crumbly. They have a slightly sweet flavor, almost like cookie dough.

Coconut-Milk-Frosting

The frosting is smooth and silky. It has a sweet, sugary flavor. It doesn’t have a terribly strong coconut flavor.

Coconut-and-Peach-Cupcake     Mini-Coconut-Peach-Cupcake

Together it’s a sweet, simple little cupcake. It’s smooth and soft, with a little tartness from the peaches in the middle.

Coconut-and-Peach-top     Mini-Coconut-Peach-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Coconut and Peach Cupcakes (recipe from Lobster & Swan)

Cupcakes:

  • 120g self-raising flour
  • 70g caster sugar
  • 70g soft brown sugar
  • 40g lightly salted butter
  • 1/2 tsp vanilla extract
  • 120ml coconut milk
  • 1 egg
  • 1/2 can tinned peaches drained and diced

Frosting:

  • 250g icing sugar
  • 80g butter
  • 40ml coconut milk
  • desiccated coconut to decorate

120g self raising flour
70g caster sugar
70g soft brown sugar
40g lightly salted butter
1/2 tsp vanilla extract
120ml coconut milk
1 egg
1/2 can tinned peaches drained and diced

Frosting
250 icing sugar
80g butter
40ml coconut milk
desiccated coconut to decorate.

- See more at: http://blog.lobsterandswan.com/2013/07/coconut-and-peach-cupcakes/#sthash.1MBHznzk.dpuf

120g self raising flour
70g caster sugar
70g soft brown sugar
40g lightly salted butter
1/2 tsp vanilla extract
120ml coconut milk
1 egg
1/2 can tinned peaches drained and diced

Frosting
250 icing sugar
80g butter
40ml coconut milk
desiccated coconut to decorate.

- See more at: http://blog.lobsterandswan.com/2013/07/coconut-and-peach-cupcakes/#sthash.1MBHznzk.dpuf

For directions visit Lobster & Swan.

*Tomorrow: Vanilla Cupcakes with Pink Lemonade Buttercream*

Day 259 – Lemon Meringue Cupcakes

16 Apr

On this Hump Day, I thought something a little lively.  To get us through to the weekend, ya know?  And I thought: Lemon….Lemon Curd…and fluffy 7-minute frosting?  Yup!  That should do it!  Lemon Meringue Cupcakes (recipe below from Martha Stewart).

Lemon-Cupcake     Mini-Cupcake

The cupcakes are dense and crumbly. A little muffin-like. They have a delicate vanilla-lemon flavor. Almost like a pound cake.

The lemon curd is a pretty straight forward lemon curd. Not too hard, just another step.

7-Minute-Frosting

I have to preface this with “I love 7-minute frosting”. It’s like a grown-up marshmallow fluff. (Not that I have a problem eating marshmallow fluff as an adult. Obviously. But you get my point.) It’s smooth and thick and pipes beautifully! It has a sweet, sugary flavor. There’s no vanilla or lemon in this recipe, so it’s just a plain and simple sugar frosting.

Lemon-Meringue-cupcake     Mini-Lemon-Meringue-cupcake

Very appropriately named. These are no doubt Lemon Meringue Cupcakes. Tastes just like the dessert, just in a smaller package. Sweet, tart, smooth. The frosting and curd are so soft and smooth, it makes you thankful that the cupcake has some texture to it.

Lemon-Meringue-top     Mini-Lemon-Meringue-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3
  • TOTAL: 20

RECIPE

Lemon Meringue Cupcakes (recipe from Martha Stewart)

Cupcakes:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

Lemon Curd:

  • 8 large egg yolks
  • Finely grated zest of 2 lemons
  • 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

7-minute Frosting:

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature

For directions visit Martha Stewart.

*Tomorrow: Coconut and Peach Cupcakes*

Weekly Winner #34

15 Apr

Well, week 34 was a variety-filled week for sure!!

Chocolate Cherry Cordial Cupcakes

Choc-Cherry-Cordial

Strawberry Cupcakes

Strawberry-Cupcake

Lemon Raspberry Chocolate Cupcakes

Lem-Rasp-Chocolate-Cupcake

Triple Threat Ganache-filled Chocolate Cupcakes

Triple-Threat-Cupcake

Carrot Cake Cupcakes

Carrot-Cake-Cupcake

Chubby Hubby Cupcakes

Chubby-Hubby-Cupcake

Sweet Peach Tea Cupcakes

Sweet-Peach-Tea-Cupcake

Dark + Stormy Cupcakes

Dark-+-Stormy-Cupcake

And, with 20.5 points, the winner is…

Choc-Cherry-Cordial-half2

The Chocolate Cherry Cordial Cupcakes from Erica’s Sweet Tooth.  Check out that adorable day here.  And check back on April 30th to see how it does in the Monthly Competition!

Day 258 – Dark + Stormy Cupcakes

15 Apr

Well, so far, the April Showers have been…well…not.  It’s been lovely here actually.  Until today. These Dark + Stormy Cupcakes (recipe below from An Edible Mosaic) are the perfect cupcakes for the weather in New York today. 

Dark+Stormy-Cupcake     Mini-Dark+Stormy-Cupcake

The cupcakes are sticky and moist, very crumbly like a carrot cake. They have a sweet but spicy molasses flavor. Dark, but not bitter. With a little bite in the aftertaste that reminds me of alcohol.

Dark-+-Stormy-Frosting

The frosting is creamy and sugary. The blue and purple give it a very cool, breezy look. It has a sweet, coconut rum flavor. A lot like an island drink!

Dark-+-Stormy-Cupcake     Mini-Dark-+-Stormy-Cupcake

Together it mixes really well! The spicy and the sweet together are tasty. Very accurate to the drink. With the aftertaste of rum.

Dark-+-Stormy-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

RECIPE

Dark + Stormy Cupcakes (recipe from An Edible Mosaic)

Cupcakes:
  • 1 cup (115 g) all-purpose flour
  • 1 cup (115 g) whole wheat flour
  • 1 1/2 teaspoons baking powder
  • Scant 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 1/4 cups (250 g) sugar
  • 1/2 cup (120 ml) canola oil
  • 1/4 cup (60 ml) molasses
  • 2 large eggs
  • 1 tablespoon fresh-grated ginger
  • 1 tablespoon fresh-grated lime zest
  • 1 1/2 teaspoons rum extract
  • 2 tablespoons fresh lime juice
  • 2 tablespoons milk
Frosting:
  • 1 1/2 cups (290 g) vegetable shortening
  • 1 tablespoon coconut extract
  • 6 cups (1 1/2 lbs/680 g) powdered sugar
  • 3-5 tablespoons milk (preferably non-dairy “milk” – such as almond “milk” – so the frosting is stable at room temperature)
  • Natural blue or purple food coloring

For directions visit An Edible Mosaic.

*Tomorrow: Lemon Meringue Cupcakes*

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