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Monthly Archives: February 2013

Letter S

Letter S: Snickerdoodle Cupcakes with Swiss Buttercream Frosting

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Snickerdoodle, Super Bowl Sunday, Swiss Buttercream… Oh how I love alliterations! I made these cupcakes a little while ago, (actually, February 3rd to be exact), but I didn’t have the chance to post about it until today. Still, I am so happy to share this recipe with you, and I hope you enjoy!

Cake recipe from: http://www.marthastewart.com/316419/snickerdoodle-cupcakes

Snickerdoodle Cupcakes with Swiss Buttercream Frosting

Makes: 28

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1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

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Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

 

 

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Cinnamon Sugar Mix (spread over cupcake and under frosting) 

1 part cinnamon to 2 parts sugar

Spread over warm cupcakes. Let sit until cupcakes are cool. Remove cupcakes from pan and shake off excess cinnamon sugar.

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Swiss Buttercream Frosting

(Recipe from oreo cupcake post)

2 cups sugar

8 large egg whites

4 sticks softened, unsalted butter

2 teaspoons vanilla

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. This can take a while so be patient! (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and continue to whip, whip, whip.

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Unfortunately, I overbaked these cupcakes a tiny bit (I even checked them a few minutes early!) Still, they tasted pretty yummy, especially since I love snickerdoodles as cookies, and I’m sure they would have been perfect if they were cooked right. Even as they were, though, I really enjoyed these cupcakes. Because I chose to dust the cupcakes with a sugar mix, I frosted them with a slightly less sweet swiss buttercream frosting. I rally love the way this tasted, but I will note that when I put the cupcakes in the fridge and the frosting chilled a little bit, once or twice the icing actually fell off the cupcake since the sugar mix kept it from sticking to the cake part as much as usual. (This was only when they were tipped over and bumped around a bit.) Then, I chose to decorate them with purple or red/gold sprinkles in honor of the Super Bowl. If I were to make these again on a normal day, I might dust them them with a bit of cinnamon to really reinforce the snickerdoodle flavor. Still, the batch of cupcakes came out really well, and if you have ever tried snickerdoodle cookies, I highly encourage you to make these cupcakes as well!

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So that’s about it. I’ve finally caught up on some of these blog posts, and I can’t wait to start baking again! I’ve got an idea in mind for letter Q, and I can’t wait to try it out!

I’ll update you guys soon. Until then, take care!

Vienna

Letter R

Letter R: Red Velvet Cupcakes with Cream Cheese Frosting

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I did it. I finally broke down and made (and, thusly, ate) a red velvet cupcake. I know they’re everyone’s favorite cupcake; they look incredible, they taste delicious, are there is nothing else out there that compares. Still, the idea of eating that much food coloring, seemingly unnecessarily since it doesn’t add anything to the flavor, was just not something I could swallow (hahaha, I’m so punny…). Well, until now, I guess. After all, it was just recently Valentine’s Day, and also, I could hardly go 26 recipes without doing such a classic. Plus, my school was doing a bake-sale fundraiser, and I had a feeling these would be a hit! Now, after making them, I can see why. The red color adds to their unique character and really is an integral part to the cupcake. They’re delicious and beautiful, and I’m glad I finally got the chance to taste one!

Recipe from: http://m.allrecipes.com/recipe/212429/recipered-velvet-cupcakes-3

Red Velvet Cupcakes with Cream Cheese Frosting

Makes: 30

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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

 2 teaspoons vanilla extract 

1 (1 ounce) bottle liquid red food coloring

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

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Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 (16 ounce) box confectioners’ sugar

Beat cream cheese, softened, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

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(In the picture above, the cupcake on the bottom right is the most recent one I had frosted. Eventually, it spread out and became smooth, like the others in the photo.)

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Everything with the cupcakes went perfectly, although for some reason the frosting was a bit off. Don’t get me wrong, it tasted great, but it had a slightly strange consistency. Fairly liquid-y, kind of stringy. When I tried to pipe it on the cupcakes, it spread out to the very edges and formed a smooth, but very soft, layer over the tops. It tasted great and provided a different look from the standard icing (once chilled again the frosting took on a more matte, slightly less wet appearance), but it was still a little bit messy. If you want a safe, normal red velvet cupcake then I suggest using a classic cream cheese frosting with a thicker consistency, like the one delicious one used in this recipe.

Other than that though, this recipe was perfect! The cupcake was moist and so so yummy! I think this is a great standard red velvet cupcake, and I encourage anyone who is looking for this flavor to try it. They look so pretty and taste just as good. Considering I used to have somewhat of an aversion to these cupcakes, I feel like they must have been pretty darn good to win me over! So please, try these cupcakes and let me know what you think! Do they compare to other red velvet recipes that you’ve tried? Do you love them just as much as I do?

Can’t wait to see you guys soon,

Vienna

Letter N

Letter N: Nutella Blondie Cupcakes with Nutella Ganache Drizzle

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Practically since starting this blog, I had known I wanted to do Nutella for N. However, the actual type of cupcake and recipe was something I deliberated over for almost equally as long. I had been looking online at nutella recipes, and the choices were endless. There were hazelnut cupcakes with chocolate frosting, nutella-ganache filled cakes, nutella-swirled desserts, and much more. The one that jumped out at me was the blondie recipe,–it just looked to die for!–but I wasn’t sure if it counted as a cupcake. However, when it came down to it, and I finally had time to make a recipe, I went with what I thought would be yummiest, the nutella blondie, and I’m glad that I did! For some reason its appearance did not turn out quite like the pictures I had seen online (it caved in almost like a soufflé), but after tasting them, it really didn’t matter. Here is the recipe, both for the blondie and the ganache I topped it with. I hope you enjoy!

Blondie recipe from: http://www.brannyboilsover.com/2012/02/17/nutella-swirl-blondies/

Ganache recipe from: http://ingoodtasteblog.net/in_good_taste/2011/01/chocolatenutella-ganache.html

Nutella Blondie Cupcakes with Nutella Ganache Drizzle 

Makes 10

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Nutella Blondie Cupcake 

1 cup all purpose flour

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup packed light brown sugar

1/3 cup unsalted butter, melted

1 Tablespoon vanilla extract

1 large egg, at room temperature

3 1/2 Tablespoons Nutella

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Preheat oven to 350 degrees.

Sift together the flour, baking soda, baking powder and kosher salt. Set aside.

In a large mixing bowl, mix together the packed light brown sugar, melted unsalted butter and

vanilla extract.

Once combined, mix in the beaten egg.

Slowly add in the dry ingredients until almost combined.

Take a spatula and fold the ingredients together.

Evenly spread the blondie batter into the baking pan.

Measure out the Nutella. Drop the Nutella on top of the blondie batter.

Drop the Nutella in three rows. (three drops in each row)

Swirl the Nutella up and down. Then back and forth.

Bake at 350 degrees for 17-20 minutes.

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Nutella Ganache

3/4 cup Nutella Hazlenut Spread 

1/2 cup heavy cream

1 teaspoon coarse sea salt

Place the nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the nutella. Whisk until smooth. Stir in the sea salt.

Let the ganache to cool slightly before pouring over a cake, cupcakes or ice cream. If you’re using it to top a cake, start at the center and work outward.

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Wow, are these cupcakes good! (I figure, if they’re on my blog, and they’re wrapped in cupcake liners, then they count as cupcakes.) Anyways, the cake/blondie part on its own is delicious, and then when you add the Nutella swirl, they become even better! To top it off, though, the ganache adds an amazing chocolate-hazelnut flavor to get the perfect sweetness and even more special taste. Also, it was kind of nice having a cupcake that didn’t have mile-high piles of frosting on it (and the ganache was nice and simple, so it added a different kind of flavorful decoration).

I don’t really know why the blondies ended up caving in, though. When I mixed in the Nutella, I tried to avoid stirring in air bubbles or anything like that. I don’t have too much experience with blondies, though, so I have no idea whether it was the recipe, my oven (which has been so messed up as far as temperature goes that it could potentially be that!), or the swirls of Nutella that messed up it. Even so, the taste was delicious, and the appearance seems more homemade this way, I guess!

If any of you know why the blondies may have caved in, or if you choose to make these cupcakes and have similar (or different!) results, please let me know in the comments. I really do suggest making these because they’ve been one of the most delicious treats I’ve had in a while!

Anyways, I’ll see you guys soon with new blog posts (I have a few more recipes to write up already!), and until then, happy baking!

Lots of love,

Vienna

 

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