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*

Day 257 – Sweet Peach Tea Cupcakes

14 Apr

It’s Spring.  The weather is beautiful.  All we need now is a cold glass of something sweet, right?  How about these Sweet Peach Tea Cupcakes (recipe below from Baked Perfection)?

Peach-Tea-Cupcake     Mini-Peach-Tea-Cupcake

The cupcakes are moist and sticky. They taste exactly like a really, really sweet peach iced tea! Really, really sweet though.

Sweet-Peach-Tea-Frosting

The frosting is thick and a really pretty pink-ish iced tea color. It, like the cupcakes, is extremely sweet and peachy.

Sweet-Peach-Tea-Cupcake     Mini-Sweet-Peach-Cupcake

Together it’s a smooth, creamy, super-sweet peach iced tea cupcake. No doubt that that’s what it is. The peach tea is a very prominent flavor. If you love sweet tea, this may be your cupcake! Otherwise, I might consider the frosting on a plain, vanilla cupcake or, vice versa, the cupcake with a simpler frosting.

Peach-Tea-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 17

Mini-Peach-Tea-top

RECIPE

Sweet Peach Tea Cupcakes (recipe from Baked Perfection)

Sweet Peach Tea Cupcakes:

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 packets Crystal Light in Peach Iced Tea Flavor
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream
Sweet Peach Tea Frosting:
  • 2 sticks of butter, softened
  • 6 cups powdered sugar
  • pinch of salt
  • 1 packet Crystal Light in Peach Iced Tea Flavor
  • 1/2 cup milk

For directions visit Baked Perfection.

*Tomorrow: Dark + Stormy Cupcakes*

Day 256 – Chubby Hubby Cupcakes

13 Apr

I scream, you scream, we all scream for…cupcakes?  Absolutely!  But this time.  Ice cream cupcakes.  Or, more accurately, cupcakes that are ice cream inspired!  Chubby Hubby Cupcakes (recipe below from Annie’s Eats).

Vanilla-Malted-Cupcake     Mini-Vanilla-Malted-Cupcake

The cupcakes are moist and fairly dense. They have a sweet vanilla flavor. Almost muffin-esque.

Peanut-Butter-Frosting

The frosting is fluffy and smooth. Very easy to pipe. It has a sweet, peanut butter flavor. Not as aggressively peanut butter as some, but it’s definitely the star.

The ganache is thick and hardens really quickly. It’s smooth and tastes like something between dark and semisweet chocolate.

Chubby-Hubby-Cupcake     Mini-Chubby-Hubby

The flavors are extremely tasty separately, but together they don’t really flow. There’s nothing tying them together. The frosting and the cupcake would flow really nicely together, and the crunch on the inside is a nice surprise. I want the ganache to be a gooey, soft chocolate, instead of hard, like a truffle, on the inside. But again. Yummy flavors. I just want them to flow together a little better.

Chubby-Hubby-halved

Scoring Sheet:

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

Chubby-Hubby-top

RECIPE

Chubby Hubby Cupcakes (recipe from Annie’s Eats)

Cupcakes:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups sugar
1 cups malted milk powder
5 large eggs, at room temperature
1 tbsp. vanilla extract
1¼ cups buttermilk, at room temperature

Chocolate Filling:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
4 tbsp. unsalted butter, at room temperature
1½ cups coarsely chopped pretzels

Peanut Butter Frosting:
3 sticks (1½ cups) unsalted butter, at room temperature
1 cup creamy peanut butter
4½ cups confectioners’ sugar, sifted
Pinch of coarse salt
2 tsp. vanilla extract
3 tbsp. heavy cream

Garnish: 
Mini pretzels drizzled with melted chocolate

For directions visit Annie’s Eats.

*Tomorrow: Sweet Peach Tea Cupcakes*

 

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