Pumpkin Cupcakes with Maple Frosting

Because I could go on and on with pumpkin recipes.
Because I didn't refill my plate yesterday and only ate two servings of dessert.
Because I'm just not ready to part with pumpkin.

Pumpkin Cupcakes with Maple Cream Cheese Frosting 
Taken from the completely brilliant Ina Garten

Makes 10 cupcakes
Prep time: 10 minutes
Bake time: 25 minutes

1 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 extra-large eggs, at room temperature
1 C canned pumpkin purée (8 ounces), not pie filling
1/2 C granulated sugar
1/2 C light brown sugar, lightly packed
1/2 C vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees. Line a muffin pan with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 oz cream cheese, at room temperature
3 Tbsp unsalted butter, at room temperature
1/4 tsp Maple Flavor
1/2 tsp pure vanilla extract
2 C sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

 And, a few pictures of my very helpful cupcake co-bakers.

 

My Notes:
Seriously delicious. The only problem? The recipe only made 10 cupcakes.

Week 49: Margarita Cupcakes

I was looking for a cupcake that tasted like summer. Margarita cupcakes seemed like the perfect idea. And, it was a perfect idea until I attempted to make the frosting. I felt like I needed several margaritas by the time I finished and cleaned up the mess.

Taken from Annie's Eats

Makes about 24 cupcakes 

Cupcake Ingredients:
3 C all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 C unsalted butter, at room temperature
2 C sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1/2 tsp vanilla extract
1 C buttermilk

Frosting Ingredients:
2 C sugar
8 large egg whites
Pinch of salt
1 1/2 C unsalted butter, at room temperature
2 1/2 Tbsp freshly squeezed lime juice
4 Tbsp tequila

For 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 3/4 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.  If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.

Frosting Directions:
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.

My Notes:
The cake part of the cupcakes were really easy to make and super-tasty. I did drizzle a bit of tequila over the top of each cupcake before frosting. It added to the flavor.


The frosting was when I started to loathe these cupcakes. After lots of careful thinking, I blame step one of the frosting directions. I either over-heated or under-heated the egg and sugar mixture. I need to invest in a candy thermometer. Nevertheless, I tried to recover from my error by really, really beating the frosting. Think 30 minutes on high in the Kitchenaid. I may have actually over-mixed it. It was runny. It seemed like a good idea to add some cream of tartar to try to save it. That didn't work. It seemed like a good idea to harden it in the freezer. That worked - until I started beating it to make it smooth again. I ended up freezing it and then piping it on to the cupcakes as quickly as possible. The cupcakes had to be refrigerated or the frosting would soften and ooze off of the cakes.


It was incredibly frustrating to say the least, but the frosting - no matter how runny - did taste pretty good.

Week 46: Red Velvet Cheesecake Cupcakes

I tried a red velvet cheesecake cupcake at Just Baked! in Ann Arbor.  It was delicious and needed to be re-created in my own kitchen.

Taken from My Baking Adventures

Makes 8 cupcakes

Filling:
8 oz cream cheese, softened
4 Tbsp granulated sugar
1 1/2  Tbsp lightly beaten egg (break egg, mix with fork, measure)
1/4 tsp vanilla

Batter:
1 C + plus 2 Tbsp all purpose flour (5 oz)
2 tsp unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
2/3 C granulated sugar
1 tsp apple cider vinegar
1 large egg
1 Tbsp red food coloring
3/4 tsp vanilla
3 Tbsp sour cream

Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.

Prepare filling first. Beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla, and sour cream. Mix very well, then add flour mixture and stir just until blended.

Measure out approximately 1/3 C red mixture and set aside.

Fill each muffin cup about 1/3 full. Spoon cream cheese mixture over red mixture, dividing evently between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully lift muffins from cups.

Best serve slightly chilled.

My Notes:
The proportions in my recipe above are actually a doubling of the cream cheese mixture in the original recipe. This was great because it added to the cheesecake-y flavor of the finished product. It did make really giant cupcakes, though. Cupcakes with hugely deformed tops. Tops that had to be chopped off to make the dessert look more like a cupcake and less like a mushroom. Tops that looked totally ugly after being chopped off. Ugly tops that were covered with cream cheese frosting from a can (gasp!) that was piped on top.

Next time, I would only fill the cupcake liner about 1/4 of the way full of the red velvet mixture, making 10 cupcakes instead of eight. 

Week 43: Cherry Coke Cupcakes

Coke. Yum. Cherry Coke. Yum. Cupcakes. Yum. Chocolate. Yum.

Yield: 10-12 cupcakes
Adapted from Annie's Eats

For the cupcakes:
1-1/2 C all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C sugar
8 Tbsp unsalted butter, at room temperature
1 large egg
1/2 C buttermilk
3/4 C Coca-Cola
1/4 tsp maraschino cherry juice
2 tsp vanilla extract
Maraschino cherries, stemless

For the glaze:
1 C confectioners’ sugar
2 Tbsp Coca-Cola

For topping:
1-1/3 C heavy cream
6 - 8 Tbsp powdered sugar
Maraschino cherries

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.

In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners.

Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.

 Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth.  Spoon or drizzle a small amount of the top of each cupcake.  Allow to set.

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.

Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

My Notes:
The proportions in the original recipe seemed a little off. I had enough batter to make more than 12 cupcakes but only had enough whipped cream frosting to top 4 cupcakes. I doubled the whipped cream ingredients in the recipe above.

The finished product was really moist. It didn't taste overwhelmingly like coke or like cherries, but it was fun tasting.

Week 33: Chocolate PB Cupcakes

My mouth is watering even as I type this. These cupcakes are seriously delicious. I took them to a friend's for dessert. It's possible that she told her four-year-old daughter not to wipe the frosting off the table because we "could use it." Then, she wiped it up and licked it off her own fingers.

Seriously delicious, I tell you.



Originally published in Cook's Illustrated (May 2010)
Makes 12 cupcakes



Ganache Filling
2 oz bittersweet chocolate , chopped fine
1/4 C heavy cream
1 Tbsp powdered sugar

Place chocolate, cream, and powdered sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

Chocolate Cupcakes
3 oz bittersweet chocolate , chopped fine
1/3 C Dutch-processed cocoa
3/4 C hot coffee
3/4 C bread flour
3/4 C granulated sugar
1/2 tsp table salt
1/2 tsp baking soda
6 Tbsp vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan with baking-cup liners.

Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.

Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake.

Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

PB Frosting

Makes 2 1/4 C (just enough to pipe 12 cupcakes)

Notes: The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.



1/2 C granulated sugar
2 large egg whites
1/8 tsp table salt
12 Tbsp (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
1/2 tsp vanilla extract
2/3 C creamy peanut butter

Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, 2 to 3 minutes.

Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.



Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla and peanut butter; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

My notes:
It's a good thing this recipe only makes 12 cupcakes because these are not something that can just "be" in the same room as me. They demand to be eaten.

I also think would be fun to garnish the cupcakes with Reese's pieces. I didn't have any on hand.

Week 28: Chocolate Stout Cupcakes

I made the family Christmas letter the first year I dated Brad. His grandma included me and described me as "a nice Irish girl." I'm definitely not Irish (and just how nice I am is debatable), nevertheless it seems right to celebrate St. Patrick's Day.

I present Chocolate Stout Cupcakes with Bailey's Buttercream Icing.



Chocolate Stout Cupcakes with Bailey's Buttercream Frosting
Adapted from:
Cupcakes Take the Cake
The Cupcakery
Makes 24 cupcakes

Chocolate Stout Cupcakes

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 cups sugar
1 cup stout
3 eggs
3/4 cup sour cream
1 tablespoon vanilla extract




Preheat oven to 350 F. Line two muffin tins (for 24 cupcakes) with paper liners.

In a medium mixing bowl, sift flour, cocoa powder, baking soda, ginger, and salt. Set aside.

In a large mixing bowl, use an electric mixer to combine melted butter, sugar, and stout. Add the eggs, one at a time. Stir in sour cream and vanilla. Gradually stir in the flour mixture until incorporated.



Divide batter evenly into paper-lined muffin tin. Bake for 25-30 minutes, rotating pans once, until a toothpick comes out clean. Cool and turn onto a wire rack. Let cool completely before icing.

Chocolate Ganache

12 ounce package Nestle semi-sweet chocolate chips (or milk chocolate)
1/2 cup heavy cream

Combine both ingredients in a double boiler.

Continue to mix thoroughly over boiling water until ingredients are smooth and chocolate is completely melted.

Layer this ganache on completely cooled cupcakes and allow to harden.

Bailey's Buttercream

4 oz. (1 stick) unsalted butter, softened
2 3/4 cups powdered sugar
1/2 tsp. salt
1 Tbsp. plus 1 tsp. whole milk
1 tsp. pure vanilla extract
1 Tbsp fresh lemon juice
2 (2 1/2 Tbsp. Bailey's Irish Cream)

With an electric mixer, cream the butter and salt for about 30 seconds.

Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

Add Bailey's Irish Cream and beat on high speed for 5-6 minutes or until the frosting is fluffy.



My notes:
The cupcake batter made WAY MORE than 24 cupcakes. I stopped at 24 and threw the rest of the batter away. The ganache would have frosted 100+ cupcakes. I should definitely have only made a half batch. The frosting was just about perfect for 24 cupcakes.

The cupcakes themselves were really flavorful but a little dry. I think I may have made then too small and over-baked them.

The ganache and the Bailey's buttercream were a delicious combination.

I'd imagine these would taste great washed down with a Shamrock Shake.