Raspberry Sugar Cookie Cupcakes

Raspberry Sugar Cookie Cupcakes

So here's the deal, guys. I made these cupcakes with the frosting from the original recipe, but they don't need it. In fact, I think it kind of detracts from the overall cupcake. So don't worry about frosting these. Buy or make some whipped cream (it takes three minutes, a standing mixer, a cup of heavy cream, and a tablespoon of sugar) and top it on.

Cupcakes:

3 egg whites

3/4 cup heavy cream

1 tsp vanilla

2 1/3 cup flour

1 tbsp baking powder

1 cup sugar

1/2 cup (1 stick) + 1 tbsp soft butter

1/2 cup raspberry jam

Preheat oven to 350 F.

Whisk together egg whites, milk, and vanilla.

In a large bowl, sift together flour and baking powder, then whisk in sugar. Add the butter and beat until combined (the mixture will form fine crumbs, like sand). Add in the egg white mixture gradually.

When ingredients are all combined, the dough will be slightly sticky and thick, like biscuit dough.

Fill cupcake tins about 2/3 full. Bake for 13 minutes, turn, bake 13 minutes. Let cool.

Makes about 12.

When the cupcakes are cool, core them gently using a serrated blade or apple corer. Spoon jam into the hole. Cover with whipped cream.

Frosting:

Seriously, don't make the frosting. But if you want it for another recipe someday (and it is pretty tasty, just not with these cupcakes), here it is:

(don't make it)

1/2 cup (1 stick) butter

1/2 cup raspberry jam

2-3 cups xxx sugar

Beat butter until fluffy. Add jam. Beat in sugar until you reach the desired consistency; add cream to thin if necessary.

Recipe adapted from The Baking Robot.

(Cupcakes or cookies? It's a tough choice. Click click click)

Marzipan-Filled Chocolate Almond Cupcakes with Marzipan Frosting

Marzipan-Filled Chocolate Almond Cupcakes with Marzipan Frosting

A few weeks ago, my friend Joyce bought me a cupcake pan specially for baking filled cupcakes! It has spines in the center of each cup to impale something that will then be secured in the middle of the cupcake (rather than sinking to the bottom during baking)! I've been dying to try it out, so this week I decided to do something filled.

Cupcakes:

1 cup blanched almonds (blanching removes the skin; you can blanch regular almonds yourself by pouring boiling water over them and letting them sit for a minute, then slipping off the skins)

1 1/2 cups sugar

2 1/4 cups flour

1/2 cup cocoa powder

1 tbsp baking powder

1 tsp baking soda

2 oz unsweetened chocolate, melted and cooled

1 cup (2 sticks) butter

4 eggs

1 1/2 cup buttermilk

2 tsp vanilla

4 oz marzipan (about 2/3 of a 7 oz stick)

Preheat oven to 350 F.

There are two methods you can use to prepare tins with spikes. The first dozen I did butter and flour, which is the best and most reliable method of getting cake to come out of the pan in one nice piece. Cooking sprays are never as good. The second dozen I didn't have the patience to do this way, so I just poked holes in the bottom of cupcake liners and used those.

In a food processor, process the almonds and 1/2 cup of sugar until fine ground. Transfer to bowl and sift in flour, cocoa powder, baking powder, and baking soda. Set aside.

Beat butter and sugar until fluffy. Add in eggs, one at a time. Add in chocolate. Alternate in milk and flour mixture and mix until just combined. Add vanilla and mix briefly.

Roll the marzipan into small, marble-sized balls.

I tried adding the batter to the cups in two different ways. The first time I made the marzipan balls first and poured the batter around them. 

The second time I poured the batter in first and poked the marzipan balls on top.

I think the second method worked best; the first way caused the batter to weight to marzipan down to the bottom of the cupcake, even with the spike to sit on.

Bake for 12 minutes, turn tins, bake for 13 minutes. Remove from oven and let cool. Makes 24.

One more note: the original recipe I used called for coconut milk instead of buttermilk, but I didn't want that extra flavor competing with the marzipan. However, coconut milk is more oily that buttermilk and I think the cupcakes came out a bit dry as a result. I would recommend substituting 1/2 cup of buttermilk with 1/2 cup oil, or using the original measure of coconut milk to get a more moist texture.

Frosting:

1/2 cup (1 stick) butter

4 oz. marzipan

2 oz unsweetened chocolate, melted and cooled

3-4 cups xxx sugar

2-3 tbsp cream

1 tsp almond extract

Beat butter until fluffy; add marzipan and xxx sugar. The result will resemble a thick, white paste. Add chocolate and cream and beat until the frosting reaches the desired consistency. Add the almond extract and beat until mixed.

I more or less invented this frosting for the recipe; I included the 2 oz of chocolate because nice chocolate like Ghirardelli typically comes in 4 oz bars, so this will use up the extra chocolate left over from making the cupcakes. However, if that's a bit too much chocolate for you, you can definitely leave it out. The marzipan adds more texture and body to the icing, but the almond extract is where the flavor really comes from.

Frost your cupcakes generously.

Use any leftover marzipan to make decorations. Marzipan is easy to dye using regular food dyes, and you can roll and shape it like modeling clay. I used pie crust cutters to make colored leaves for decorations.

Cupcake recipe (considerably modified) from Epicurious.com

Frosting recipe by me.

Mocha Cheesecakes

Mocha Cheesecakes

Cheesecake: my eternal go-to for a quick, elegant cupcake. So easy! and everyone likes them so much! That said, I did get some complaints about the strength of the coffee flavor. If you are not a coffee fan, or prefer it to be a bit milder, you may want to adjust the amount of coffee you put in the recipe.

Crust:

1 1/2 cup chocolate graham crackers, finely ground (about 1 sleeve)

3 tbsp sugar

6 tbsp butter, melted

Preheat oven to 325 F.

Mix together all the ingredients until slightly moist. Press a thin layer into the bottom of your prepared cupcake liners.

Bake for 5 minutes.

Sour Cream Mixture:

1 1/2 cup sour cream

2 tsp coffee powder

3 tbsp sugar

Mix together until the coffee powder has dissolved fully into the mixture.

Set aside.

Cheesecakes:

3 tsp instant coffee/espresso powder

1 lb cream cheese (2 8-oz packages)

3/4 cup sugar

3 eggs

3/4 cup sour cream

2 tbsp flour

4 oz unsweetened chocolate, melted and cooled

Leave oven at 325 F.

Mix the coffee powder with 2 tsp of warm water and set aside.

Beat cream cheese and sugar until fluffy. Add eggs, one a a time. Add sour cream and flour, and mix until well-combined. Add the espresso mixture and the chocolate.

Fill the cupcake tins about 2/3 full. 

Bake for ten minutes, then remove and top with sour cream mixture. 

Bake another 10 minutes. When the cupcakes are done, turn off the oven and let them stand in it for another 25 minutes.

Remove cupcakes from the oven and sprinkle with cocoa powder.

Garnish as desired. Makes 30.

Adapted for cupcakes from rightathome.com

Bonus: This weekend I made fifty mint-chocolate whoopie pies for a library fundraiser!

Apple Pie Cupcakes

Apple Pie Cupcakes

My dad's birthday is on Monday, and he loves apple pie. I decided to try and make something that would blend the greatness of my mom's apple pie with my own cupcake project. I'm really excited about this recipe: it's the first one I've made where the inspiration didn't really come from anybody else's blog. This is all me.

Cupcakes:

2 1/2 cups flour

1/2 tsp baking soda

1 1/4 tsp baking powder

1/2 cup + 2 tbsp (1 1/4 stick) butter

1 cup sugar

3 eggs

1 tbsp vanilla

1 1/4 cup sour cream

Preheat oven to 350 F.

Sift together flour, baking powder, and baking sugar.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time. Add vanilla. Alternate sour cream and flour mixture. Be careful not to over mix.

Fill cupcake tins about 2/3 full.

Bake 10 minutes, turn, bake 10 minutes.

Let cool.

Makes 24.

Filling:

3 large granny smith or other tart apples, cut into small pieces

1/4 cup brown sugar

1 tbsp butter

1 tbsp cinnamon

Dash of vanilla

Cook the apples, sugar, butter, and cinnamon in a saucepan over medium heat until the apples are soft enough to give way to a fork. The mixture will be pretty mushy at this point, but not to applesauce proportions. Add the vanilla and let cool.

Pie Crust Toppers:

1 pie crust (recipe to follow)

cinnamon

sugar

[pie crust recipe:

4 cup flour

1 tbsp sugar

1 3/4 cup lard or butter

1 egg

1 tbsp white vinegar

1/2 cup ice water

Mix together flour and sugar. Use the lard into the dries using a pastry cutter or two knives, until it forms a crumb texture. Mix the egg and vinegar in with a spoon, then add just enough water for the crust to form a ball when you knead it. Be careful not to over knead. Let the dough chill in the fridge at least four hours; freeze any unused portion.

Makes 4 crusts]

Preheat oven to 350 F.

Using a round cookie cutter, cut out 24 small pie crusts. I made a few through lattice, but that's time-consuming and takes a lot of crust -- if you go that route, you may need two pie crusts instead of one.

Cover a cookie sheet with parchment paper and place the cut-out little crusts on the paper.

Spray the crusts with cooking spray,

then sprinkle generously with cinnamon and sugar.

Bake for about 8-10 minutes. You can tell when the crusts are finished because they will feel firm, rather than yielding, when you touch them with your fingertips. For thinner crusts you will need to bake less time, for thicker crusts more.

Remove crusts from oven and let cool.

To combine:

Slice the tops off the cupcakes to level them, using a serrated knife.

Spoon a generous helping of the apple mixture onto each cupcake, then top with one of the crusts.

Before serving, warm the cupcakes for a few minutes in the oven or microwave.

Enjoy!

Cupcake recipe adapted from Martha Stewart's Cupcakes

Piecrust recipe from my mom.

Apple pie mixture by me.

Toffee Hi-Hat Cupcakes with Candy Corn Frosting

Toffee Hi-Hat Cupcakes with Candy Corn Frosting

I had some toffee to get rid of, and I really do like making hi-hat cupcakes.

Cupcakes:

3/4 cup cocoa powder

3/4 hot water

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cup (3 sticks) butter

2 1/4 cup sugar

4 eggs

1 tbsp vanilla

1 cup sour cream

Preheat oven to 350 F.

Stir together cocoa powder and water in a small bowl until smooth. Set aside.

Sift together flour, baking powder, and baking soda in another bowl and set aside.

Melt butter and sugar together in a saucepan over medium heat, stirring, until combined. Move to a mixing bowl and beat until cool (this takes a while). Add eggs, one at a time, beating until mixed. Add vanilla, then cocoa mixture. Alternate in flour and sour cream. Stir until just combined.

Fill cupcake tins 3/4 of the way full. Bake 10 minutes, turn, and bake 10 minutes. Let cool.

Makes 38.

Frosting:

1/2 cup milk

1 1/2 cup (about one bag) candy corn

1 stick butter

3-4 cups xxx sugar

Melt together candy corn and milk in a saucepan over medium heat. The mixture will be bright orange and look grainy but feel smooth when you rub some between your fingers. Let it cool a little.

In a mixing bowl, cream butter. Sift in xxx sugar, then add candy corn mixture and beat until it reaches a piping texture. This may require more sugar, depending.

Pipe a tall spiral on top of each cupcake. Then transfer cupcakes to the freezer for about half an hour.

To finish:

1 bag milk chocolate chips

2 tbsp vegetable oil

1/2-1 cup toffee pieces

Melt together chocolate chips and oil in a saucepan over medium-low heat, until smooth. Pour into a small bowl suitable for dipping. Let cool somewhat.

Remove cupcakes from freezer.

Dip each cupcake in the chocolate so that it covers the icing; let the excess chocolate drip off. If the chocolate is too hot, it will start to melt the icing while you're doing the dipping, so you should notice right away if you need to wait; on the other hand, freezing the cupcakes gives the icing plenty of time to harden so it should be all right.

Once the cupcake is dipped in chocolate, turn it right side up and sprinkle the top generously with toffee pieces.

The cold of the frosting should make the chocolate set up pretty quickly, but if not, place cupcakes back in the freezer for another half hour.

Let thaw before serving.

Cupcakes adapted from Martha Stewart's Cupcakes

Frosting and inspiration from The Baking Robot

Blueberry Cupcakes with Brown Sugar Frosting

Blueberry Cupcakes with Brown Sugar Frosting

These cupcakes include a blueberry compote that has to be boiled down and added to the batter. It's best to do this ahead of time, since it takes a little while and has to be strained and cooled. Incidentally, the original recipe called for blueberries in the batter, and I assumed that that would be overkill in addition to the blueberry compote. Well, I was wrong -- the cupcakes don't taste anything like blueberries, so I guess the whole blueberries are important for flavor. Oops!

Blueberry Compote:

2 cups blueberries

1/4 cup sugar

1 Tbsp cornstarch

Over medium-low heat, cook all the ingredients until all the blueberries have burst and the mixture is thick and jamlike in texture. Strain out the skins and any stems. You should have about a cup of compote left over. Let cool.

Cupcakes:

1/2 cup (1 stick) butter, soft

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

vanilla

1 3/4 cup flour

2 tsp baking soda

1 tsp baking powder

3/4 cup milk

~1 cup blueberry compote

1/2 cup whole blueberries [not used in this recipe]

Preheat oven to 350 F.

Cream butter and sugars. Add eggs one at a time, beating until well mixed, then add vanilla. Sift together flour, baking soda, and baking powder, and add to batter. Add milk, and stir until just combined. Fold in blueberry compote and blueberries.

Fill cupcake tins 3/4 full. Bake 10 minutes, turn, bake 12 minutes.

Let cool. Makes 22.

Icing:

1 stick butter, soft

1/3 cup packed brown sugar

3 cups xxx sugar, sifted

cream as needed

Cream ingredients until texture is right for piping.

Pipe a spiral onto the top of each cupcake, then add a blueberry on top for decoration. Voila!

Adapted from The Baking Robot