Baking in Chicago: White Cupcakes

First cupcake batch in the new city happened a couple of weeks ago and it felt so good to get back to basics with my baking. I started really baking in Boston and was a part of different baking groups that had baking challenges each week or each month. I was able to really expand my knowledge of baking and go outside of my comfort zone. Being in Chicago takes me back to that time when baking was so new and exciting for me. It's even better now because I have kids and I can really have fun with what I make, like the frosting for these cupcakes that were an orange and green (Go CANES!) swirl. This recipe is probably the best white cake recipe I've tried and I loved how easily it all came together; I spent more time on making the frosting than the cupcakes themselves! I make my frosting from scratch but I never measure it out and it's some combination of butter, powdered sugar, vanilla, and milk. 

Simple White Cake
Source: Scottosman on Allrecipes.com
Yields: 12 cupcakes

1 cup white sugar
1/2 cup butter
2 egg whites
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. 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. Bake for 20 to 25 minutes or until cakes spring back to the touch and a toothpick inserted into the middle comes out clean.

For more on my baking in the new city follow me on Facebook and Instagram @thecookierunner!

Protein Cupcakes with Chobani Frosting

Remember how I said I hadn't really baked anything in a while? That was kind of a lie and these protein cupcakes are the reason why. Because I am eating healthier and trying to get the family to eat healthier, I have been on the search for healthy or semi-healthy desserts. I came across this recipe for protein cupcakes and really liked the simplicity of ingredients. The picture on Clean Food Creative Fitness looked so good that I didn't change a thing about the recipe and even tripled the ingredients to make more cupcakes. Tripling the recipe wasn't the greatest idea because it created a batter that was very eggy. Don't get me wrong, the baked cupcake was good (the girls really like them), but it reminded me more of a vanilla souffle. Next time I know to tweak the recipe a bit by reducing the eggs and increasing the amount of ground flaxseed.

In an attempt to get the whole family on board with these cupcakes (I'm talking about Alex here) I made a protein Chobani frosting. The frosting had the tartness of the Greek yogurt and none of the aftertaste you sometimes get with protein powder. I actually liked the cupcakes better with the frosting than the girls did. Again, more tweaking in the future so I can come up with a healthy cupcake that will fool even the pickiest of eaters in my house.

Protein Cupcakes
Source: Clean Food Creative Fitness
Yields: 18 mini cupcakes

6 Tbsp protein
3 Tbsp ground flaxseed
3 egg
6 Tbsp unsweetened almond milk
1 1/2 tsp vanilla extract
1 1/2 tsp baking powder

Preheat oven to 350 degrees F. Fill the cavities of the baking pan with cupcake liners.

In a small bowl, combine all the ingredients. Fill each cupcake liner about 2/3 full.

Bake for 8-10 minutes, or until puffed up and a toothpick inserted in the middle comes out clean.

Remove from oven and let cool to room temperature.

Frost, serve, and enjoy!

Chobani Frosting

1/2 cup vanilla Chobani Greek yogurt
1 scoop vanilla protein powder
1-2 Tbsp milk

In a small bowl, using a hand blender, combine the yogurt and protein powder.

Slowly add milk until the frosting is creamy and smooth.

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Blue Velvet Cupcakes

For her third birthday Cati requested blue cupcakes with M&Ms. I thought of making plain vanilla cupcakes with blue food coloring but I remembered coming across this Blue Velvet cupcake recipe. The cupcakes came out just as requested and even had a hint of chocolaty flavor to them. My only regret was not having more blue food coloring to give the cupcakes more of a rich blue color.

Blue Velvet Mini-Cupcakes
Source: amyBITES
Yields about 4 dozen mini-cupcakes (halving the recipe creates about 12 standard cupcakes)

2½ cups sifted cake flour
1 Tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1½ cups sugar
½ cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces blue food coloring or color of choice
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract

Preheat the oven to 350. F. Prepare four mini-cupcake pans with paper liners.

In a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla.

Using a Tablespoon or small cookie scoop, distribute batter among all mini-cupcake cups. Bake for 15 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean.

Let cool in pans for 5 minutes, then remove cupcakes from pan and transfer to a wire rack to cool completely.

Cream Cheese Frosting

1 (8-oz.) package cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 pound confectioners’ sugar
1 teaspoon vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter. Beat in confectioners’ sugar until fluffy. Beat in vanilla.

Funfetti Cupcakes

Alex is beginning the fellowship application process. I can't believe it's finally happening. I joked with Alex that it almost feels like a pregnancy because he's getting his application ready now and in nine months we'll know where we are headed for fellowship. Like both my pregnancies, I hope the next nine months fly by so we can start planning the next stage. I can't wait until all the applying is done so we can know where we are going to settle down. To celebrate and lighten the stressful mood I bring you these fun cupcakes. How can you not smile and feel like a kid when you eat anything with sprinkles? These cupcakes taste more like a vanilla cupcake than they do the boxed funfetti cake, but they are still good and worth making. The sprinkles alone make this recipe a must-try.

Funfetti Cupcakes
Source: The Baker Chick
Yields 12 cupcakes

1/2 cup butter
1 cup sugar
2 whole eggs (room temperature)
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk (room temperature)
1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, and pale about 3 minutes. Scrape down the bowl and add eggs and vanilla and beat until combined.

Combine dry ingredients in a separate bowl. Alternate adding the dry ingredients and milk gradually, mixing only until just combined. Fold in the sprinkles and pour into cupcake tins - filling them 2/3 of the way. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream
2 sticks of unsalted buter- room temperature.
2 1/2 cups powdered sugar
2-4 tsp milk or cream
1 tsp vanilla bean paste or extract

Sprinkles for decorating

In a large bowl, cream the butter until it is fluffy and pale. Gradually add the powdered sugar and beat until it is well combined and thick. Add the vanilla paste and 1 tsp at a time of milk until the frosting is a creamy and good spreading consistency. Pipe/Spread on cupcakes and top with sprinkles.

To Frost or Not Frost

Where do you stand on frosting? I'm of the less is more stance and I would be perfectly happy eating cakes and cupcakes without frosting. In fact, the only time I frost anything around here is when I'm going to be sharing what I bake with others. Even then, I try to put the least amount of frosting as possible, a thin layer of frosting on a cake or a dollop of frosting on a cupcake. I see the benefits of frosting, it makes desserts pretty and adds a creaminess to the cake, but, for me at least, there is a thin line between frosting adding to the cake and frosting overwhelming the cake. So with all that said, here's a cupcake recipe that works just as well without frosting as it does with frosting. Red Velvet is always fun to make and I love how easy this recipe comes together.

Red Velvet Cupcakes
Source: McCormick on Allrecipes.com
Yields 2 dozen cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

Birthday Nutella Cupcakes

My birthday was on Thursday and to celebrate I made cupcakes. I wanted to try a new chocolaty recipe and went with this Nutella Cupcake recipe I had marked off a while back. I had high hopes for the recipe because I love Nutella. The cupcakes were good, but they weren't anything out of this world. The Nutella flavoring was there in the cupcakes and I also spread Nutella on the cupcakes for extra goodness, but I think I overbaked the cupcakes or something because the cupcakes were dense and more brownie-like than cupcake-like. Maybe next time I won't be lazy and I'll make the Nutella filling and buttercream like the original recipe did.

 

Nutella Cupcakes
Source: Confessions of a Cookbook Queen
Yields: ~2 dozen cupcakes

2 cups flour
1/2 cup dark cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs
1 stick unsalted butter, softened
1/2 cup nutella
1/2 cup milk

Preheat the oven to 350 degrees and line a muffin pan with cupcakes liners.

Sift together the flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl, beat the eggs and sugar for 3-5 minutes or until the mixture is pale and thick. Add in the butter and beat until combined. Then, add in the nutella. Add the flour mixture and milk half at a time until well-blended.

Divide batter into the cupcake liners, filling 2/3 full. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.

Peppermint Cupcakes

I made these cupcakes a few weeks ago as part of the holiday treats I gave away. At this point, these cupcakes are perfect for using up all those leftover candy canes or for getting one last taste of the holiday season. I couldn't find what I wanted so I decided to alter a recipe I've tried before. The peppermint flavor in the cupcakes is really subtle; almost like you are breathing in the essence of peppermint versus being smacked across the face with peppermint flavor.

Peppermint Cupcakes
Slightly Adapted from Dorie Greenspan
Yields 12 cupcakes

1 cup plus 2 Tbsps cake flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/2 plus 2 Tbsps buttermilk
2 large egg whites
3/4 cups sugar
4 Tbsps unsalted butter, at room temperature
1/2 teaspoon peppermint extract
1/3 to 1/2 cup of frosting (I used this frosting)
1/3 cup crushed peppermint candy canes

Preheat the oven to 350 degrees F. Line cupcake cavities with cupcake liners. Set aside.

Sift together the flour, baking powder and salt.

In a measuring cup or small bowl, whisk together the milk and egg whites.

Cream together sugar, butter, and peppermint extract in a large bowl for 2-3 minutes or until light and fluffy.

Beginning and ending with the flour mixture, alternate adding the flour mixture and buttermilk mixture. Beat well after each addition and, after the last addition of flour, continue to beat the batter for another 2 minutes.

Divide the batter among the cupcake cavities. Place in oven and baker for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool to room temperature before frosting.

Using a knife, frost cupcakes with a thin layer of frosting. Dip cupcakes in crushed candy canes.

Enjoy!

Chocolate Mayonnaise Cupcakes

It may seem like forever since I actually baked anything but I promise that's not the case. The reality is that I have been lazy about uploading pictures. I have a few recipes to share with you and I'm going to start with sharing the best thing I've made recently: Chocolate Mayonnaise Cupcakes. I have always been fascinated by the use of mayonnaise in baking. I love to slather the stuff on my sandwiches but was skeptical as to how the flavor would translate into a baked good. Let me just come out and say that it translates very, very well. These cupcakes were beyond delicious. By far the best chocolate cupcakes I have ever had. They were better the next day. The cupcakes were so fudgy and rich in chocolate flavor that I didn't even bother with icing them (confession: I prefer my cupcakes with little or no frosting); we ate them as is or with a scoop of ice cream. This is now my go-to chocolate cupcake recipe and would work perfectly with your favorite frosting recipe.

Chocolate Mayonnaise Cupcakes
Source: Jill O'Connor's Sticky, Chewy, Messy, Gooey
Yields 24 cupcakes

2 cups bleached all-purpose flour
3/4 cups cocoa powder
1 tsp baking soda
1/4 tsp salt
2 cups sugar
2 large eggs
1 cup mayonnaise (not low-fat)
2 tsp pure vanilla extract
1 1/3 cups boiling water

Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with paper cupcake liners.

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half of the flour mixture just until combined. Stop the mixer and scrape down the sides of the bowl. Add half of the boiling water and beat at a very low speed just until the batter is smooth, 5 to 10 seconds. Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer. Beat in the remaining water. The batter will be somewhat thin.

Divide the batter among the prepared cupcake cups, filling them about two-thirds full. Bake until a wooden skewer inserted into the center of the cupcake comes out clean, 18 to 22 minutes. Transfer to wire racks and let cool completely. When the cupcakes are completely cool, frost.

Serve and enjoy.

Red Velvet Cupcakes

Our household is currently under the biggest countdown: I am counting down until the end of the semester and Alex is counting down to the end of this rotation. I have either a test, paper, or presentation due every week from now until December 8th (the only exception is Thanksgiving week) and Alex is on the hardest rotation of the year. We are both mentally and physically exhausted and both terrified of messing up so big we either fail a class (me) or get kicked out the program (him). Nothing can be done other than getting the work done (or hoping it gets done), staying positive, and hoping to do well enough to pass.

On a more positive note, you must try these red velvet cupcakes. I took a batch of cupcakes to school and was asked for my number multiple times so that I could bake them for fellow students. People have liked what I've baked before, but these cupcakes were different. The praise was incredible and to the point where I know I've found my go-to red velvet recipe. I'm more of a straight-up vanilla or chocolate cake person, so my knowledge of red velvet is limited but I can tell you that these were definitely chocolaty.

I made us a small cake and I should have known better when Cati was extra quiet. She's so tall that she managed to reach the cake, move it to the edge of the table, and eat two of the pumpkins and fingers-full of frosting. Because of this cake she now knows how to say "cake" and "ca-cake."

I also made a small batch of "mud velvet" cupcakes for school and they came out so cute. I was not surprised when I went to pick up Cati from school and she was eating a "ca-cake." There's nothing better than knowing that your baby girl is a huge fan of your baking :)

 

Red Velvet Cupcakes
Source: Pink Parsley, who got the recipe from Rebecca Rather, The Pastry Queen Christmas
makes 24 large cupcakes (I got about 60 mini cupcakes and an 8" single layer cake)

1/4 cup (2 ounces) red food coloring
3 1/2 Tablespoons unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 Tablespoon distilled white vinegar

Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.

In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.

Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).

Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.

Add the vinegar and sour cream and beat at low speed until just combined.

Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.

Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.

Cream Cheese Frosting
from Annie's Eats, originally from Confections of a Foodie Bride

12 ounces cream cheese (still cold - not softened)
7 1/2 Tablespoons unsalted butter, softened
1 Tablespoon vanilla extract
3 3/4 cups confectioners sugar, sifted

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth.

My First Official Order!

I am so beyond excited to post this. I have sold cookies to friends before, but this is the first time that I have been asked to bake something for an event by someone who is an acquaintance and hasn't been subjected to me shoving sweets at her all the time. I was asked to make vanilla cupcakes and mini apple pies. I used my favorite vanilla recipe and my new favorite buttercream recipe for the cupcakes and the cupcakes were decorated with gum paste flowers bought from Etsy seller tinydiesel.

The mini apple pies were a slight variation from the apple pie pops I made for Cati's birthday. The variation? No stick! I also made the pie crust this time and, oh my, it was so easy! I always thought I hated making pie crusts but I guess the truth is that I hadn't found the right recipe. I bet you're curious now! I used this Crisco recipe and let me just tell you that it was flaky and buttery. Yum!

Thankfully, Cati was a good baby while I spent most of the day in the kitchen. I used to wonder why I had so many bowls, two sets of measuring cups, and three sets of measuring spoons. Now I know why: so I can give them to Cati to play with while I bake! It's amazing how entertaining those things are.

Special thanks to Jackie for hiring me. I hope the sweets taste better than they look!

Homemade Funfetti Cupcakes

I've already exclaimed my love for funfetti cake before and I am happy to be passing that love down to Cati. I had seen a few recipes for a homemade version of the boxed goodness pop up in my reader and I immediately starred and pinned them. I will come right out and say that you have to make these cupcakes. They didn't taste exactly like the boxed funfetti but I think it's because the boxed cake has more of a bubblegum flavoring to it as opposed to the almond flavoring of this recipe. Which, let me tell you, a little bit of almond extract goes a long way.

Regardless, this is the type of cake you will not be able to resist. I had two cupcakes straight out of the oven, one after dinner, and one this morning for breakfast. The cake is so light and fluffy and the frosting is fantastic. I think this will be my go-to frosting from now on because I love the consistency, the look, and, most importantly, the taste (it's not as sweet as other frosting recipes I've tried). The cake is beautiful to look at as well and it was so much fun to make. I can't wait for Cati to be a little older because I think she'll really get a kick out of the sprinkles.

Homemade Funfetti Cupcakes
Source: Gimme Some Oven
Yields 12 cupcakes

The Cupcakes
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Vanilla Buttercream Frosting
1 cup unsalted butter, softened
3-4 cups confectioners (powdered) sugar
1/4 tsp. salt
1 Tbsp. vanilla extract
up to 4 Tbsp. milk or heavy cream

To Make Cupcakes

Preheat the oven to 350 degrees F. Prepare 12 muffin cups with paper liners or cooking spray.

In a small bowl, combine the flour, baking powder, and salt. Stir together until combined and set aside. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until just incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Use an ice cream scoop or a spoon to fill each baking cup 2/3 full of batter. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Then frost if desired.

To Make Frosting

In a large stand mixer using the paddle attachment, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Gradually add 3 cups of powdered sugar on low speed until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat on medium speed for 3 minutes.

If your frosting is too thin, add remaining sugar. If your frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency. Use immediately or store in the refrigerator for up to 3 days.

Happy Birthday to Me & Oreo Cupcakes

Another year and another birthday that edges me closer to 30. This year I hope to spend my birthday with my "pumkin" of a baby (two glasses of champagne to ring in the new age will affect your ability to spell) and a not-so-tired husband (who can blame him after a 30-something hour shift, though). Birthdays have always been an interesting thing for me because I don't like the attention I get on my birthday, but this year they seem extra interesting. Now that I have Cati my birthday feels like such a time limbo. I am getting older just as she is and just like I celebrated the accomplishment of her first birthday, my parents are celebrating the accomplishment of my birthday. So I feel in the middle: an adult who is getting older (having kids automatically makes you "old" since one day they will think of you as really old and very un-cool) and a child to parents who no matter how old I get will always be their "child" and "baby."

We have no special plans for today, but that doesn't mean we can't have special food. I plan on making a French toast casserole for dinner and I made myself these Oreo Cupcakes. Sometimes I forget how fun cupcakes are to make, especially when they come out exactly how you hoped they would and you have a baby who fully cooperates with your baking desires.

The cupcakes were fantastic. I had seen several versions of this cupcake but decided on this one because (a) you can never go wrong with any of Beantown Baker's recipes, (b) her cupcakes looked way too good to pass up, and (c) I didn't want a chocolate cupcake. The only changes I made to her recipe are that I halved the recipe and that yielded about 14 cupcakes, I made mini Oreo truffles and I dropped a truffle in two of the cupcakes and topped all the cupcakes with one, and I added about 1/4 cup of Oreo crumbs to the frosting.  The Oreo flavor translates really well with these cupcakes and I love the flavor combination created by the addition of a cream cheese frosting. This recipe is guaranteed to please the entire family. 

So here's to another birthday and in the words of a wise friend, "here's to another year of wisdom while still being sexy."

Oreo (or Cookies-N-Cream) Cupcakes
Source: Beantown Baker
Makes 24 cupcakes

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)

Preheat over to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar

Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.

Margarita Cupcakes

 

I made these cupcakes last week for National Margarita Day. I was really intrigued by the recipe and wondered how the margarita flavor would come through in the cupcakes. While the cupcakes were good, they needed a shot of tequila because the flavor was very limey. I also had a hard time with the swiss buttercream and it didn't firm up on me. I'm sure it would have if I kept beating, but baby girl's needs came before my wants for the perfect buttercream. Alex said the cupcakes tasted more like key lime pie so if key lime pie is something you love, then you will like this recipe. 

 

PS don't you hate when pictures look great on your camera but not on your computer? These pictures did not look as dark on my camera.

Margarita Cupcakes
Source: Annie's Eats
Yield: about 24 cupcakes

For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila


To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.

Chocolate Cupcake

I recently discovered the best lighting in the house. The spot is perfect for flash-less pictures. Unfortunately, the spot happens to be in the family room, aka Cati's playroom. Usually she's distracted enough playing with her toys that she doesn't notice me, but this time she did. She was all about trying to get a piece of this chocolate cupcake. I don't blame her either. This is my favorite chocolate cupcake recipe because of how deeply chocolaty and incredibly moist it is. Because I have become an extreme chocolate lover in my adulthood I throw chocolate chips into the batter.

One Bowl Chocolate Cupcakes
Source:
Makes 12 cupcakes
Chocolate Cupcakes
Source: Sticky, Chewy, Messy, Gooey
Yields 12 cupcakes

Cupcakes
1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup vegetable oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract

Chocolate Glaze
4 oz semisweet chocolate, finely chopped
6 Tbsp unsalted butter, cut into 6 pieces
2 Tbsp light corn syrup
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees F. Line one standard 12-cup cupcake tins with paper cup liners.

In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. In a 2-cup measuring cup, combine the boiling water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together until smooth.

Fill each cupcake cup 3/4 full of batter. Divide it evenly and use it all. Bake cupcakes until puffed and firm, about 20 minutes.

Meanwhile, make the glaze. Combine all the ingredients in a microwave safe bowl and microwave on high for 45 seconds. Remove from microwave and stir until smooth. If the chocolate is not completed melted, continue to microwave for 20-second intervals and stir until smooth. Alternately, heat glaze ingredients in the top of a double boiler and stir until smooth.

Transfer the cupcakes in the pans to a wire rack and let cool completely. When cool, dip the top of each cupcake in the chocolate glaze (feel free to double dip). Let the excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms up before serving.

Enjoy!

Chocolate Chunk Cookie Cupcakes

I had a tough time deciding what cupcakes to make. I wanted to make something different but I also didn't want to make something the required a trip to the store. I decided to make these Chocolate Chunk Cookie Cupcakes using some of the chocolate we got when Cati went trick-or-treating. The cupcakes were delicious and buttery. You definitely need a glass of milk to go with these cupcakes. My only complaint was that my chocolate sunk. I know you can toss the chocolate in flour before mixing into the batter to prevent them from sinking when baking, but I always forget. Next time!

Chocolate Chunk Cookie Cupcakes
Source: Martha Stewart
Makes about 2 dozen

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks

Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.