e k a c p u C Night Friday, June 24 Hal & Pam Schmidt at the home of
Cupcake Night / 1
The Key Lime Pie Cupcake 1/8 t salt 5 egg yolks 1 14oz can sweetened condensed milk 1/2 C lime or key lime juice 1/4 t neon green food coloring
Pam Schmidt Makes 24 cupcakes. Ingredients: 1/2 C butter (room temperature) 1 C sugar 3 eggs 1 C milk 1 C flour 1 1/2 C graham cracker crumbs 1 t baking soda 1 t baking powder
Preparation Beat the butter for about 30 seconds until creamed. Add the sugar and mix for 3 minutes until light and fluffy. Add the eggs, one at a time, being sure to beat for 30 seconds for each egg. Grind the graham crackers into tiny crumbs and powder. Mix the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture. Add some of the milk. Continue to add the ingredients in a dry wet - dry method, ending with the dry. Mix until just combined. In a separate bowl, mix the egg yolks,
sweetened condensed milk, and lime juice. Dump the key lime mixture into the graham batter and lightly stir. Do NOT fully integrate the key lime and graham batter. You should have clumps of batter in a key lime soup. Fill cupcake liners 3/4 full. Make sure each liner has a nice distribution of key lime liquid and graham clumps. Bake at 350 for 20 minutes or until top bounces back when touched. The Lime Cream Cheese Frosting Recipe 1 8oz package of cream cheese (room temperature) 1/4 C butter (room temperature) 4 C powdered sugar 1 t lime extract lime zest Mix the cream cheese and butter. Add the powdered sugar and lime extract, and lime zest.
Maple Bacon Cupcakes Pam Schmidt
Yields 9 cupcakes. Ingredients 4 1/2 tbsp butter 1/2 tbsp bacon drippings (solidified from being refrigerated) 1 egg 5 tbsp brown sugar 4 tbsp maple syrup 1 1/4 cup all purpose flour 1 tsp baking soda 1/4 cup milk 1/4 cup diced bacon (4-6 slices) Instructions Cook the bacon until crispy. Put the drippings into the refrigerator to solidify. Beat together the solidified bacon fat and butter until light and fluffy. Add the brown sugar and maple syrup and beat until combined. Add the egg and mix thoroughly.
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Mix together the flour and baking soda. Add alternating amounts of dry ingredients and the milk, mixing each in individually. Fold in bacon. Divide into 9 cupcake liners in a muffin tin. Bake at 350 degrees for 20 minutes, rotating half way through. You may need a little less time; mine turned out just a little too brown. Let cool on a cooling rack. Icing Ingredients 8 tbsp butter 4 tbsp maple syrup 2 cup powdered sugar Optional: brown sugar and bacon for garnish Icing Instructions Beat butter and syrup til combined. Add powdered sugar in batches and beat until light and fluffy. Pipe/spread onto cupcakes. Garnish with brown sugar and bacon piece.
Bar-B-Que Cups
Mary Beth McIver
Ingredients 1 lb of ground beef 1/2 cup BBQ sauce 1 tablespoon minced onion 1 1/2 tablespoon brown sugar 1 can 8 oz flaky biscuits 3/4 cup shredded cheddar cheese Instructions Saute ground beef until brown; drain.
Pistachio Chocolate Chip Cupcakes 2 beaten eggs 1 1/4 cups milk 1/2 cup cooking oil 1 teaspoon vanilla OR 1/4 teaspoon almond extract
Stir in BBQ sauce, onion & sugar Press each biscuit in greased muffin pan Spoon in meat mixture & sprinkle with cheese Bake at 400 degrees for 12 minutes (double or triple recipe as needed) Variation substitute Sloppy Joes mix for BBQ sauce, onion and sugar.
Gooey Bars
1 cup cream cheese frosting green colored sugar 1/2 cup candy-coated milk chocolate pieces
Mary Beth McIver Makes 18 Ingredients 1 3/4 cups all purpose flour 1 4-serving size package INSTANT pistachio pudding mix 3/4 cup miniature chocolate pieces 2/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt
Instructions Grease muffin cups or line with paper bake cups. In large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just till combined. Fill muffin cups 2/3 full Bake at 375 degrees for 18-20 minutes or till golden brown. Cool on wire rack. Frost with cream cheese frosting; sprinkle with green sugar then milk chocolate pieces.
Mary Beth McIver I start with a large roll of Nestles chocolate chip cookie dough - 32 oz, I spread it out in a single layer on a large cookie sheet, pressing evenly. For tonight’s event I took part of the dough and put dollops of it in a mini muffin pan to make “cupcakes”. Bake at 325 for about 8-11 minutes. Immediately pull from oven and sprinkle mini chocolate chip morsels on top and mini marshmallows on top. Then put back in oven for about another 5 minutes or so until the tops of the marshmallow start to brown. Then drizzle with Caramel syrup.
Cupcake Night / 3
Lemon Raspberry Cupcakes with Candied Lemon Wheels 3 eggs 1 cup water 1/3 cup oil 1/8 cup lemon juice 2 cups raspberries (fresh is best, but frozen will work also)
From the Jenny Walton Kitchen of Delights Yields: 24 Cupcakes Ingredients Cupcakes: 1 box yellow cake mix (Pillsbury) 1 sm instant lemon pudding
Frosting 2 8oz cream cheese, softened 1 stick butter 1 cup powdered sugar 4 TBS lemon juice 1 tsp vanilla extract fresh raspberries for garnish Candied Lemon Wheel: 2 cups sugar 2 cups water 2 large lemons, ends trimmed and sliced 1/8 inch thick, seeds removed Directions Preheat oven to 325°. Line muffin tins with cupcake paper. Mix together first six cupcake ingredients until combined well. Then, gently fold in the raspberries.
Fill lined muffin tins with batter, about 2/3 full (Tip: I like to use a large cookie dough scoop - works fabulously!). Bake according to box mix instructions (mine took a little on the longer side I think due to the fruit, so just watch them!). Remove from oven then remove cupcake from tin and allow to cool completely on a cooling rack. (*this can be done before hand) Bring sugar and 2 cups water to a boil in a heavy saucepan. When the liquid is clear and bubbling, reduce the heat to low. Add the lemon slices and simmer until the rinds are translucent, 30-35 minutes. Transfer the wheels to baking sheets lined with parchment paper, and let cool completely. Extra wheels can be stored in a container with a tight lid for up to 1 month. Mix together frosting ingredients. Pour into a pastry bag with tip of choice (or you can use a ziplock with the corner cut off) and pipe on to cooled cupcakes. Top each cupcake with a fresh raspberry and a lemon wheel. Enjoy your lemony treat!
Rootbeer Float Cupcakes!! Shelbi Blackmon Makes 12 Ingredients for the Cupcakes: ½ cups Butter 1 cup Brown Sugar, Packed 1 whole Egg 1 whole Egg Yolk 2 teaspoons Root Beer Extract (available At U-brew Stores) 1 teaspoon Vanilla Extract 1-½ cup All-purpose Flour ½ teaspoons Baking Soda 1 teaspoon Baking Powder ½ teaspoons Salt ½ cups Buttermilk For the Frosting: 1 cup Whipping Cream (35% Fat) 2 Tablespoons Brown Sugar, Packed 1 teaspoon Root Beer Extract 1 teaspoon Vanilla Extract 4
1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams) Preparation Instructions 1. Cream butter and sugar. Add egg and egg yolk and beat. 2. Stir in extracts. Set aside. 3. In separate bowl, stir together flour, baking soda, baking powder and salt. 4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into a lined 12-count muffin tin. 5. Bake in a 350°F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean. 6. Frost when completely cooled. For the frosting: 1. Whip all ingredients on high until stiff peaks form. 2. Frost cupcakes and store in refrigerator.
Lemon-Raspberry Cupcakes (recipe from the Gluten-Free Girl)
extract) 2 tsp Cointreau 1/2 cup sour cream
Andrea Negri makes about 24 cupcakes For the cupcakes: 1/2 cup each of sorghum flour, white rice flour, tapioca starch and potato starch 3/4 tsp guar gum 1/2 tsp kosher salt 2 tsp baking powder 2 sticks unsalted butter, softened 2 cups granulated sugar 5 eggs 1/3 cup fresh-squeezed lemon juice 3 tsp lemon zest 1 vanilla bean, scraped (or 1 tsp vanilla
Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flours, guar gum, salt and baking powder. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until fluffy. Lower the speed to medium and add the eggs one at a time, mixing until combined after each egg. Add the lemon juice, zest, vanilla and Cointreau. The lemon juice may cause everything to look a bit curdled. Beat in the dry ingredients, then beat in the sour cream until the batter is combined. It will be a bit runnier than traditional cake batters. Grease and line cupcake pans and divide the batter evenly. Bake until the tops are lightly browned, about 20-25 minutes. Let cool, then remove from the pans. Wait until completely cool before filling and frosting. For the raspberry cream cheese frosting: 4 tbsp unsalted butter, softened 12 oz. cream cheese 1 1/2 cups powdered sugar 1/4 cup raspberry jam 1/4 cup fresh raspberries
Kir Cupcakes
1 3/4 teaspoons baking powder 1/2 cup milk 2 tablespoons black currant jam (and more for filling) 2 teaspoons pure lemon extract
Shetye and John Cypher Ingredients 1 cup white sugar 1/2 cup butter 2 eggs 1 1/2 cups all-purpose flour
Directions 1. Preheat oven to 350 degrees. Line a muffin pan with liners. 2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, and then stir in the lemon and black currant jam. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 3. Bake 4 minutes, then add a ½ teaspoon of black currant jam to each cupcake. Continue to bake 16 minutes.
1 tsp fresh-squeezed lemon juice 1 tsp Cointreau Beat everything together until smooth For the lemon curd filling: (Barefoot Contessa recipe) 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice 1/8 teaspoon kosher salt. Remove the zest of three lemons and put it in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is minced into the sugar. Cream the butter, then beat in the sugar and lemon mixture. Add the eggs, one at a time, then add the lemon juice and salt, mixing until combined. Pour into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The curd with thicken at about 170 degrees, or just below simmering. Remove from the heat and cool.
Kir Frosting Ingredients: 1/3 cup butter 1/4 teaspoon salt 1 teaspoon lemon extract White Bordeaux wine and Crème de Cassis to taste 1 pound (3 1/2 cups) sifted confectioners’ sugar (powdered sugar) 2 tablespoons milk or light cream (and more to make smooth and spreadable) Preparation: Cream butter, salt, wine, cassis, and lemon, beating with an electric mixer until light and fluffy. Add the confectioners’ sugar gradually, beating after each addition. Add 2 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable. Cupcake Night / 5
Gingerbread Cupcakes with Buttercream Frosting Peggy Miller
1 cup oil 1 cup sugar 1 cup buttermilk 1 cup Brer Rabbit Syrup (Blue Label) 2 cups flour 2 eggs 4 tsp. cinnamon 1 tsp. nutmeg 2 tsp. ginger 1 tsp. baking soda 1/2 tsp. salt
Put all mixture in bowl and beat well. Fill cupcakes 1/2 to 2/3 full and bake at 325 degrees. Check with toothpick to determine if done. Frosting: One box powdered sugar One stick butter (room temp.) 1 tsp. Vanilla Mix together and frost when cupcakes are cool.
German Chocolate Cupcakes with Coconut Pecan Frosting Peggy Miller
1 bar German sweet chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 egg yolks unbeaten 1 tsp. Vanilla 2 1/2 cups sifted cake flour 1 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk 4 egg whites stiffly beaten Melt chocolate in 1/2 cup of boiling water. Cream butter & sugar until light & fluffy. Add egg yolks one at a time beating after each. Add vanilla and melted chocolate mix until blended. Sift flour with soda
Brittany’s Delight Lisa Schwartz
Ingredients cup cake tin muffin cups (12) 2 pkgs reduced fat cream cheese 2 eggs 3/4 cup sugar 1 tbs vanilla extract vanilla wafers
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Steps Set oven to 350 Mix all ingredients in a mixing bowl (don’t
and salt and add slowly to mixture. Fold in buttermilk and beaten egg whites. Fill cupcakes 1/2 to 2/3 full and bake at 350 degrees until springy. Check with toothpick. Frosting: 1 cup evaporated milk or half & half 1 cup sugar 3 egg yolks 1/2 cup butter 1 tsp. Vanilla 1 can flaked coconut, 1 cup chopped nuts Combine milk, sugar, yolks, butter and Vanilla in sauce pan and cook over medium heat about 12 minutes stirring constantly until mixture thickens. Add 1 can coconut and pecans. Beat until cool and of spreading consistency. Frost cool cupcakes.
soften cream cheese) Put wafers in the muffin cups in the tin spoon mixture on top of wafers (less than 3/4 full) Bake 13-16 minutes checking every 6 minutes (I rotate the tin every 6 minutes) Set out to cool and then keep in refrigerator until serve (couple of hours)
Turtle Cupcakes
9 fluid ounces of your favorite chocolate syrup 1/4 cup milk 1 ½ tablespoons vanilla extract 24-28 chocolate Turtles candy*
Sue Blackmon Ingredients ¼ pound (4 ounces) of unsalted (room temperature) butter 1 cup sugar 1 cup flour 5 large eggs
Directions Preheat the oven to 350 degrees. Line your muffin tin with liners. Cream the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, chocolate syrup, milk and vanilla. Add the flour and mix until just combined. Scoop the batter into cupcake liners with a spoon or ice cream scoop. Bake for 26 minutes or until the center of the cupcake has just set. (You can use a barbeque skewer to check). Take out the cupcakes, make a little hole in the center with a knife and insert a Turtle candy as far as the cupcake allows. Bake for another 4 minutes. Let the cupcakes cool thoroughly in the pan and then top with chocolate frosting.
Chocolate Frosting Ingredients 3 cups confectioners’ sugar 3/4 cup unsweetened cocoa 1 stick butter, softened 3 - 4 tablespoons heavy cream 1 teaspoon vanilla Directions 1. Sift sugar and cocoa together into a large bowl. 2. In another bowl combine 1 cup of the sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. 3. Continue until all ingredients are combined and frosting is fluffy. 4. Beat in vanilla.
Larsen’s Decadent Delight Chocolate Mousse Filling 2 cups heavy whipping cream 2 cups milk chocolate chips
Chocolate Buttercream Frosting 1 stick softened butter 2 1/2 to 3 cups powdered sugar 1/4 cup cocoa powder 1/2 tsp vanilla 1/4 cup heavy whipping cream or milk Chocolate Sprinkles to taste Ed Larsen Makes 24 cupcakes 1 box Devils Food Cake Mix 1 small box Jello Chocolate Fudge instant pudding mix 4 eggs 1/2 cup vegetable oil 1 cup milk 1 cup sour cream 2 cups mini chodolate chips
1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Stir in 2 cups of chocolate chips. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes. 3. To prepare the frosting, beat the butter, powdered sugar, cocoa, vanilla and milk until well combined and a nice frosting consistency. Spread over cupcakes then top with Chocolate sprinkles.
Cupcake Night / 7
Little Peach Cakes 2. While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.
Gina Thompson 2 Wilton Mini Ball Pans 1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk red liquid food coloring yellow liquid food coloring 3/4 cup granulated sugar, divided 1 cinnamon stick 6-12 fresh peppermint leaves 12 whole almonds One batch Buttercream Frosting Ice cream or sorbet, optional Raspberry sauce, optional How to Make and Assemble: 1. You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!
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3. In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers. 4. Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces. See photo below... 5. Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach. 6. Dip each “cheek” of the peach into the pink sugar. I am calling each “fleshy” side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well. Like this...
7. At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired. How to Serve: Once our guests have admired your lovely Little Peach Cakes centerpiece, it is time to serve this special dessert. Cutting: It is best to use a very sharp, thin knife, cleaning between cuts to divide the peaches. I laid the peach down, thick portion of frosting facing up, and sliced straight down the center of the frosting pulling the knife straight back towards me once it hit the plate. You may smooth the frosting if necessary. Plating Suggestions: Place an almond in the center of each peach half. I know a peach has but one pit but I think each serving should have its own pit, don’t you? If you serve each guest one half of a peach, it would be nice to place a cinnamon stick piece and peppermint leaf in each so that every one’s is pretty. For half servings you may want to serve it with a scoop of ice cream or sorbet and a drizzle of raspberry sauce. Whole peaches are quite filling, almost the size of 2 standard cupcakes, but without ice cream finishing a whole peach could be possible! Storing Cakes: You may refrigerate or freeze cakes for a short time in an airtight container but be sure to serve at room temperature as they taste better that way and are easier to cut.
Snozzberry Cupcakes 1 1/2 cups cake flour (not self-rising) 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups milk Snozzberry Sauce Ingredients
2 cups frozen mixed berries (blueberries, raspberries, blackberries, strawberries, etc.) 1 Tbsp sugar 1 Tbsp lemon juice 1 tsp cornstarch Erica Hischke Yellow Butter Cake Batter Ingredients 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans 1 1/2 cups all-purpose flour, plus more for pans
1. Start by making Martha Stewart’s Yellow Butter Cake Batter - Into a medium bowl, sift together flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With
the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. 2. Make snozzberry sauce - In a saucepan over medium heat, combine berries, sugar, and lemon juice. Simmer and then smash berries. Sift in cornstarch while stirring. Pour sauce into blender and blend until smooth. Run the sauce through a strainer to remove the seeds. 3. Assemble the cupcakes - Line a cupcake pan with wrappers. Drip 1 tsp sauce into bottom of each wrapper. Put 1 spoonful cake batter into each wrapper. Drip 1 tsp sauce on top of batter. Put 1 more spoonful cake batter into each wrapper. Drip 1 tsp sauce on top. (Cups should be about 2/3 full when finished!) 4. Bake immediately (or the swirls won’t be as pretty!) at 350 for about 20 minutes.
Martha Stewart’s Sweet Potato Cupcakes Erica Hischke 2 pounds (about 3 medium) sweet potatoes, scrubbed 2 cups all-purpose flour 2 tsp baking powder 1 tsp coarse salt 2 tsp ground cinnamon ½ tsp freshly grated nutmeg 1 cup (2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 cup packed dark brown sugar 4 large eggs, room temperature 2 tsp pure vanilla extract Preheat oven to 400°. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour. Reduce oven to 325°.
When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups.) Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months in airtight containers.
Cupcake Night / 9
Chimayo Cupcakes Sheila Alexander
Sausage (2) Green Chile (to make you happy) Onion (chopped to taste) Garlic (to taste) Bread Crumbs (to cover) Eggs (4-5) Cheese (to taste) Chimayo Red (to taste) Black pepper/salt (to taste) Saute onion, garlic, green chile. Add sausage and cook until brown. Drain. Let cool . Add seasonings (Chimayo Red of course). Add eggs. Stir. Add cheese and sprinkle with bread crumbs. Fill to rim of cupcake mold, Top with more cheese and last - bread crumbs. Cook 350 for 30 minutes
Cane Bay Rum Cupcakes Sheila Alexander Yellow Cake Mix ( 1 Betty Crocker Box) Instant Vanilla Pudding Mix (1 small box) Rum (any type and one half cup) 4 eggs veg oil (one half cup) water (one half cup) Mix well and pour in cupcake mold Cook 325 45 minutes let cool and top with coconut frosting/whip cream/ buttercream frosting...more RUM
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Italian Cream Cupcakes
The Payton bakery now present 2 fanFREAKINtastic desserts that will make your guest crave more! 1 tsp. vanilla 1 stick room temperature unsalted butter 1-1/3 cups sugar 3 large eggs (separated)room temperature 1 cup sweetened shredded coconut 2/3 cups chopped pecans 1/8 tsp. cream of tartar 1/4 cup sugar Icing: 8 oz. cream cheese, room temperature 2 teaspoons vanilla 2 cups powdered sugar, sifted 1/2 cup pecans 1/2 cup sweetened shredded coconut
Sandyia Payton Servings: Cook time:
12 20-25 minutes
Directions: Combine buttermilk, baking soda and vanilla. In large bowl, beat butter until creamy. Slowly add 1-1/3 cup sugar and beat on high speed until light and creamy. Add 3 egg
Ingredients: 1-1/2 cups sifted cake flour 2/3 cup buttermilk 3/4 tsp. baking soda
yolks, one at a time, beating while adding. Add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed, scraping sides as needed. Stir in 1 cup shredded coconut and nuts. In a medium bowl, on medium speed, beat egg whites and cream of tartar until soft peaks form gradually add sugar, beating on high speed until peaks are stiff but not dry. Using spatula, fold 1/4 of egg whites into batter mixture, then fold in the remaining whites. Line cupcake pans with cupcake papers, and fill to near top. Bake in preheated 350 degree oven for 20-25 minutes or until toothpick comes out clean. Frost when cool. Icing:
In a medium bowl, beat cream cheese and vanilla until blended. Add in thirds, powdered sugar, until smooth. Stir in pecans and coconut and spread over cooled cupcakes
3 Layer of Heaven Cupcakes To make the butter cake layers: Mix all of the ingredients in a mixing bowl adding the eggs one at a time. In a cupcake pan pour each cup 1/3 full Hold the remaining butter cake mix to top off the 3rd layer. Layer 2 16 oz Cream Cheese 1 1/2 cups Sugar 3 Eggs (added 1 at a time) 1 teaspoon vanilla 1 teaspoon lemon juice 1/4 cup Flour Sandyia Payton Layers 1 & 3: 1 bx Duncan Hines Butter cake mix (kicked up a notch) 3 lg. eggs 1/3 cup water 1/3 Milk 1/2 cup melted butter 1/2 teaspoon Vanilla
To make the cheesecake layer: Mix all of the ingredients in a mixing bowl adding the eggs one at a time. In a cupcake pan pour each cup 1/3 full on top of the butter cake layer Bake at 350 degrees for 15-20 minutes or until tops are golden brown
Icing: 4 oz. cream cheese, room temperature 1 teaspoons vanilla 1 cups powdered sugar, sifted In a medium bowl, beat cream cheese and vanilla until blended. Add in thirds, powdered sugar, until smooth. Spread over cooled cupcakes *For a little something extra add a layer of fruit topping between the Cheesecake & butter cake layers. Raspberry Topping: 3 cups fruit 1 tablespoon lemon juice 6 tablespoons sugar 2 tablespoons of fruit jelly Combine all ingredients in pot and let simmer until thickened.
Cupcake Night / 11
“Beer Bellies” Cocoa-Stout Cupcakes with Beer-Malt Frosting Johanna Schneider Ingredients Batter: 1/2 cup cake flour 1/3 cup Plus 1 Tbsp sugar 1/4 cup Unsweetened Cocoa Powder 1/2 Tablespoon natural malted milk powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3 ounces stout beer 1 Tablespoon coconut butter 1/2 Tablespoon Meyer lemon juice 2 ounces sweetened condensed milk 1/2 egg, lightly beaten 1 ounce Bittersweet Dark Chocolate, roughly cut into shards Spicy Pretzel Crumbles: 2 Tablespoons flour 2 Tablespoons light brown sugar 1/4 teaspoon cayenne pepper pinch salt 2 Tablespoons cold unsalted butter, diced 1/2 cup crushed pretzel sticks Frosting: 1/2 cup natural malted milk powder 2 Tablespoons flour 1/2 teaspoon salt 4 ounces stout beer 1 Tablespoon Meyer lemon juice 4 Tablespoons unsalted butter, softened 1 1/4 cups confectioners’ sugar, sifted
Preparation Preheat oven to 350°F. For the cupcakes: Line mini cupcake pans with mini paper liners and set aside. Sift together the dry ingredients. Set aside. In a saucepan bring stout to a boil and continue boiling for 2 minutes. Remove from heat. Stir in coconut butter to melt. Add lemon juice and allow to cool slightly, until mixture is lukewarm. Stir in sweetened condensed milk and whisk in the lightly beaten egg. Add the wet mixture to the dry ingredients and stir until just combined. Distribute batter among the lined mini cupcake pans, filling each about 1/2 full. Stand a chocolate shard directly in the center of each cup. Place in the oven and bake for about 15 minutes. When cool enough to handle, remove cupcakes from the pan and set on a cooling rack to cool completely. For the pretzel crumbles: Preheat the oven to 375°F. Mix together the flour, sugar, cayenne pepper, and salt. Using fingers, work in butter and then the crushed pretzels to create a coarse crumble. Spread the mixture onto a parchment-lined baking sheet. And bake for 12-14 minutes, gently stirring once halfway through baking.
Remove from the oven and set aside to cool. For the frosting: In a double boiler or a heat proof bowl, combine all the ingredients except for the butter and sugar. Melt the mixture, stirring continuously until very thick, about 12 minutes. Remove the mixture from the heat and strain through a sieve to remove any lumps. Cool completely. Once the malt mixture has cooled, cream together with the butter. Incorporate the sugar and whip thoroughly, scraping down the sides of the bowl as you add the sugar. To assemble: Using a 3/8 inch pastry tip, pipe a “donut” of frosting encircling the “belly button” of the cupcake. Top each cupcake with the spicy pretzel crumbles and serve. *Note: Upon removal from the oven, these cupcakes should sink in the middle, due to the shard of chocolate, creating a belly button effect. If they don’t, give them a poke in the center when they come out, and before they have cooled.
Oatmeal Chocolate Chip Cookie Cupcakes Melissa Sullivan Ingredients: 1 3/4 cup water 1 cup oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 stick butter 1 3/4 cup flour 2 eggs 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa 12
1 12oz bag chocolate chips 1 cup walnuts *(Optional) Optional 1-2 tablespoons vanilla 1/4 bag of butterscotch chips Directions: Boil water Add oatmeal and let sit for 10 minutes Add brown sugar, granulated sugar, and butter (and vanilla)
Add eggs Add flour, baking soda, salt, and cocoa Add 1/2 bag of chocolate chips (and butterscotch chips) Pour batter into lined cupcake/muffin pans Add remaining chocolate chips and walnuts* (optional) to top Bake for 25-30 minutes at 350°
Pineapple Upside-Down Cupcakes from The Best Bake Sale Ever Cookbook by Barbara Grunes
Margie Comstock Makes 12 cupcakes Fruit Topping: 1 can (20 ounces) pineapple chunks 1/3 cup packed light brown sugar 1/3 cup unsalted butter, melted Cupcake Batter: 1 cup all-purpose flour 3/4 cup sugar 1/2 teaspoons baking powder 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/2 cup reserved pineapple juice or milk 1 egg
Josh Schmidt
Individual upside-down cakes are a cute twist on an old favorite. Don’t use paper cupcake liners for these, or the pineapple will be hidden. The inverted cupcakes will attract some attention. To grab even more attention, package them individually in small Chinese take-out containers along with a colorful napkin.
Preheat the oven to 350°F. Spray or grease a nonstick muffin pan. Drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely. In a small bowl, mix together the brown sugar and melted butter. Divide evenly among the muffin pan cups. Arrange the
pineapple chunks decoratively on top of the sugar mixture. Set aside. In a large bowl, combine the flour, sugar, and baking powder. With an electric mixer, mix in the butter and pineapple juice, beating for 2 minutes to make a smooth batter. Beat in the egg.
Spoon the batter over the fruit in the muffin pan, filling each cup three-quarters full. Bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan and invert the cupcakes onto the rack so the pineapple is on top. Let cool completely
Chocolate Cupcake Ice Cream Sandwiches
Ingredients 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened 1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk Directions Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Ingredients Chocolate cup cakes 2 to 3 cups chocolate chip ice cream 1 10-oz. jar maraschino cherries, drained and chopped (1/2 cup) 1/3 cup chopped pecans, toasted 1/3 cup seedless raspberry jam
Directions Remove papers, if present, and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with waxed paper. Cover with waxed paper; freeze for 1 hour. Line another tray or shallow baking pan with waxed paper. Using a miniature ice cream scoop (#60, about 2 teaspoons), place 18 to 24 scoops of ice cream on prepared tray. Cover with waxed paper; cover and freeze for 1 hour. Meanwhile, in small bowl combine chopped cherries, pecans and jam. For each serving, place cupcake bottom in a dessert dish. Top with 2 to 3 scoops of ice cream. Top with cherry mixture, cupcake top and remaining scoops of ice cream. Makes 6 servings
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Mojito Cupcakes Josh Schmidt 1 cup buttermilk, at room temperature 1 tbsp. dark rum 1/2 tsp. vanilla extract 3 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 cup butter, at room temperature 2 cups sugar 4 large eggs, at room temperature Preheat the oven to 325 degrees F. Place a rack in the centre of the oven. If you’re making the entire recipe as mini cupcakes, put 60 mini party cups on two baking sheets (30 on each one - you will then have to have two racks in your oven to bake both sheets of cupcakes at the same time. Put one if the top third of the oven and one in the bottom third. Rotate the trays halfway through baking). If you’re only making half the recipe as mini cupcakes, then put 30 mini party cups on a baking sheet and then butter and flour a 9 x 5 inch loaf pan to bake the remainder of the batter as a loaf. Combine the buttermilk, rum and vanilla extract. Set aside. Combine the flour, baking powder, baking soda and salt. Sift and then set aside. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed until light and fluffy (about 4 to 5 minutes). Reduce the speed to low, and add the eggs one at a time. Scrape down the sides of the bowl after each addition. With the mixer still on low speed, add 1/3 of the dry ingredients and mix well. Add half of the buttermilk mixture and mix well, scraping down the sides of the bowl if necessary. Mix for a minute or two.
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Add another third of the dry ingredients (on low speed) and mix well. Add the remainder of the buttermilk mixture, once again scraping down the sides of the bowl if necessary. Mix for another minute or two. Add the remainder of the dry ingredients (on low speed) and mix for a minute or two, until the batter is smooth. Scrape down the sides of the bowl to ensure that all of the flour has been incorporated. Fill the mini party cupcakes halfway with batter until you’ve used it all up. If you’re only making 30 mini cupcakes, then fill the 30 cups and pour the rest of the batter into the loaf pan. Bake the mini cupcakes for 25 minutes and then test for doneness by inserting a cake tester into the centre of the cupcakes. If it comes out clean, they’re done. If not, bake for another 5 minutes. In my oven, the mini cupcakes took about 28 minutes. If you’re also baking the loaf, that will require more time. In my oven, the loaf took about 50 minutes. Remove the cupcakes from the oven and let cook for 5 minutes before poking holes in them with a skewer or toothpick. Immediately spoon the rum syrup over the warm cupcakes and let them soak it all up. Once they’ve cooled completely, you can ice them with the lime and rum frosting. For the rum syrup: 1 cup sugar 1/4 cup water 1/4 cup butter 1/4 cup dark rum 2 or 3 pieces of lime zest a few sprigs of fresh mint In a small pot, combine the sugar, water and butter over medium-high heat.
Bring the mixture to a boil, stirring often. Once the butter has completely melted and the sugar has dissolved, remove from the heat. Carefully add the rum. The mixture will bubble and spurt so take care not to burn yourself. Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes. For the lime and rum frosting (this will frost 30 mini cupcakes - if you’re making 60 then you will have to double the recipe): 1 8-oz. package cream cheese, at room temperature 3/4 cup butter (1-1/2 sticks), at room temperature 1 cup icing sugar 2 tbsp. dark rum zest of 3 limes In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese and butter at high speed for 5 minutes. Reduce the speed to low and add the icing sugar. Mix for a minute to incorporate the sugar and then increase the speed to high again and mix for another minute or two. The frosting should be light and fluffy. Turn off the mixer and scrape down the sides of the bowl. Add the rum and the lime zest and mix at medium speed until well incorporated.
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