Monday, March 14, 2011

The Cupcake Collective No. 6: Red Velvet Cupcake with White Chocolate Buttercream Frosting

Red Velvet with White Chocolate Buttercream

 Instead of the usual cream cheese based frosting, I used white chocolate buttercream to frost these red velvet cupcakes. White chocolate buttercream holds its shape better than the traditional cream cheese frosting giving you a pretty rosette for your cupcake. A drizzle of powdered cocoa gives a sophisticated accent.

Saturday, March 12, 2011

The Cupcake Collective No. 5: Blueberry Cheesecake Cupcakes

Blueberry Cheesecake Cupcake
These are vanilla velvet cupcakes frosted with white chocolate cream cheese frosting and garnished with blueberry pie filling or preserves. Rather than your usual angel food cake recipe, the vanilla velvet cupcake recipe here is basically a red velvet cupcake recipe minus the red food color and powdered cocoa. 
I love the texture of the red velvet cupcake, so I like using the basic recipe every chance I get.

Vanilla Velvet Cupcake

3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
2.5 tbsp vanilla extract
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar

1. Preheat oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour and salt. Set aside.

3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each.

4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.

Yield: About 28 cupcakes

White Chocolate Cream Cheese Frosting

INGREDIENTS
6 oz. white chocolate
8 oz. cream cheese
1/4 c unsalted butter
1 tsp. vanilla
1 c. confectioners sugar

DIRECTIONS
1. In a large bowl, beat the butter, cream cheese, and confectioners sugar at low speed until fluffy.

2. Add in melted and cooled white chocolate.

3. Beat on high speed for 3-4 minutes.

Friday, March 11, 2011

The Cupcake Collective No. 4: Chocolate Cupcakes with Chocolate Buttercream

Chocolate Cupcakes
These cupcakes are best enjoyed with friends and loved ones. (They are especially popular among little kids.) Bake up a batch of  chocolate cupcakes, whip up some chocolate buttercream for frosting and make 'em happy. 
For these cupcakes, instead of unsweetened chocolate as the recipe calls for, I used semi-sweet chocolate since that was all I had on hand. Works just fine.

Thursday, March 10, 2011

The Cupcake Collective No. 3: Chocolate Red Velvet Cupcake

Chocolate Red Velvet Cupcake

 I used my favorite red velvet cupcake recipe for this one but I used three tablespoons of powdered cocoa instead of just two teaspoons, resulting in a richer deeper red colored cupcake. I frosted the cooled cupcakes with white chocolate cream cheese frosting and finished off with premium quality dark chocolate shavings.

Love chocolates and red velvet cupcakes? Then this is a must-try cupcake project.

Red Velvet Cupcake

INGREDIENTS
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
1 ounce bottle of red food coloring (2 Tbsp.)
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar

DIRECTIONS  
1. Preheat oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Bet in food coloring on low.

4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.

Yield: About 28 cupcakes


White Chocolate Cream Cheese Frosting

INGREDIENTS
6 oz. white chocolate
8 oz. cream cheese
1/4 c unsalted butter
1 tsp. vanilla
1 c. confectioners sugar



DIRECTIONS
1. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.

2. Add in melted and cooled white chocolate.

3. Beat on high speed for 3-4 minutes.

Wednesday, March 9, 2011

The Cupcake Collective No. 2: Dark Chocolate Cupcakes with White Chocolate Buttercream Frosting

For these cupcakes, I used Magnolia's Chocolate Cupcake recipe but instead of unsweetened chocolate I used dark chocolate (I've tried Valrhona, Dove, or Cadbury. They all do fine.). For frosting, I whipped up some white chocolate buttercream. 
The dark and light color contrast makes for very chic-looking cupcakes.

Chocolate Cupcake 
Recipe from: More From Magnolia
by Allysa Torey

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

DIRECTIONS
1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers. Set aside.

3. In a small bowl, sift together the flour and baking soda. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30–40 minutes.


White Chocolate Buttercream

Makes 2 3/4 cups

INGREDIENTS
2 sticks (1/2 pound) unsalted butter, softened
12 ounces white chocolate, melted and cooled slightly
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

DIRECTIONS
In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.

Saturday, March 5, 2011

The Cupcake Collective No. 1: Chocolate Cupcakes with Confectioner's Frosting


Chocolate Cupcakes with Blue Confectioner's Frosting

I made these cupcakes in a jiffy. Nice and chocolatey cupcakes with a spike of color. Perfect for any party.


I miss making cupcakes. I suppose that is why, without really thinking about it, I spent a little fortune in Guordo's a couple of days ago on pricey vanilla extracts and colorful cupcake paper cups. And there is that new icing tip I've bought quite a while back that's still waiting to be used...

A cupcake party next weekend may be in the works. After all, the only thing more fun about making cupcakes is sharing them with friends.

Until then, let me share with you some of the cupcakes I've made before, starting with this one:


Chocolate Cupcakes Recipe

INGREDIENTS   
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

DIRECTIONS
Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.


Confectioner's Frosting

INGREDIENTS
4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons milk or light cream
Assorted food colors (if desired)

DIRECTIONS
Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.

This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency.

Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).

To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 grams) of melted and cooled unsweetened chocolate. Add a little extra milk if needed.

This recipe makes enough to fill and frost one 8- or 9- inch (20 - 23 cm) cake.

Note:  For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup (113 grams) shortening.

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