Tag Archives: Cupcakes

Nutella Cupcakes with Peanut Butter Hazelnut Crunch Icing

I decided to make these for my daughter’s birthday since she loves the combination of Nutella and peanut butter. I adultisized (yes, I made up that word) them a bit by adding a splash of Frangelico to the cupcake batter in place of a bit of the milk that the original recipe called for. Below the icing is a layer of crushed Ferrero Rocher chocolate hazelnut candy and I also mixed this in the icing, so you have a crunchy texture surprise when you take a bite.

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Nutella Cupcakes

  • 1 1/2 cups cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp dark chocolate cocoa powder
  • 2 eggs
  • 1 stick + 2 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/2 cup milk – If using Frangelico, decrease amount of milk by 2 tablespoons and replace with Frangelico
  • 2 Tpsp Frangelico (optional)
  • 1 tsp vanilla
  • 3/4 cup Nutella or other chocolate hazelnut spread

Preheat the oven to 350 degrees.

  1.  In a small bowl combine the flour, salt, baking powder and cocoa powder.
  2. In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
  3. Add the Nutella and mix until well combined.
  4. Mix in one egg at a time until combined.
  5. In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
  6. To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
  7. Place liners in cupcake pan and fill 3/4 full with batter.
  8. Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
  9. Remove to rack to cool.
Hazelnut Crunch Topping
  • 12 Ferrero Rocher Chocolate Hazelnut Candies, unwrapped
  1. Place all of the hazelnut candies into a food processor and process on pulse about five times. 
  2. Place in a bowl and set aside.
  3. When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.
P1100729 P1100730In a small bowl combine the flour, salt, baking powder and cocoa powder.
P1100732In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
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Add the Nutella and mix until well combined.
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Mix in one egg at a time until combined.
P1100733In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
P1100739To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
P1100731 P1100742 P1100745Place liners in cupcake pan and fill 3/4 full with batter.
Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
Remove to rack to cool.
P1100747 P1100748Place all of the hazelnut candies into a food processor and process on pulse about five times.
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Place in a bowl and set aside.
P1100752When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.

Peanut Butter Buttercream Icing

  • 1 stick unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 2 cups confectioners sugar
  • 4 Tbsp milk
  1.  In a large bowl, using stand or an electric hand mixer, cream the butter and peanut butter until well combined.
  2. Slowly add confectioners sugar until well combined.
  3. Add the milk until well combined. The frosting should be creamy, smooth and light in color.
  4. Using a spatula, gently stir in the remaining crushed, hazelnut candy.
  5. Using a pastry bag and decorating tip (I used a closed star tip) make a circle of icing around the edge of cake.
  6. Next, using another pastry bag with a round tip, fill with additional Nutella and put a dollop in the center of the icing.
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Salted Dark Chocolate Cupcakes with Fluffy Peanut Butter Icing

These are so light and fluffy, you won’t feel like you’ve consumed an awful amount of calories. No guilt! How great is that? And, they are really easy to make. The cupcakes do not even require a mixer.

Chocolate and peanut butter. You can’t go wrong with that. Add a little salted dark chocolate and it takes it to another level. The sour cream in the batter makes the cake moist and light. The peanut butter icing is like a fluffy cloud.

I started off wanting to make a mousse icing, but I didn’t have any heavy cream and as much as I tried, Half & Half would not whip into anything, so I ditched that idea and added the cream afterwards. It still came out amazingly fluffy.

Salted Dark Chocolate Cupcakes:

  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces salted, dark chocolate, chopped ( I used Lindt with Sea Salt)
  • ½ cup Hershey’s Special Dark cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup sour cream

Pre-heat oven to 350°. Position rack in upper-most part of oven.

Line a muffin pan with 12 cupcake liners.

Chop 2 ounces of bittersweet chocolate.

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Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water.  Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.

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Whisk flour, baking soda, and baking powder in small bowl to combine.

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Whisk eggs in another bowl to combine; add sugar, vanilla, and salt until fully incorporated.

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Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is well-combined and thick.

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Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Cool cupcakes to room temperature before icing, about 30 minutes.

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Fluffy Peanut Butter Icing

  • 1 stick unsalted butter, softened 
  • 1 cup creamy peanut butter
  • 2 cups confectioner’s sugar
  • 3/4 teaspoons vanilla extract
  • 3 tablespoons of cream or half & half

In a large mixing bowl, combine butter and peanut butter and beat with electric mixer, until creamy.

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Add two cups of confectioner’s sugar, vanilla and cream to mixer bowl, starting on low, and mix. Once it is partially combined, increase speed to medium-high and mix until well combined.

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Place icing into a piping bag, fitted with your tip of choice. I used a closed-star tip and also a large, round tip for these, and pipe icing onto your cooled cupcakes.

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Bananas Foster Cupcakes

A friend of mine inspired me to make these. She posted a picture of her son eating the delicious concoction and right then and there, I knew I had to make these.

After much pondering of how to go about this and comparing other recipes, I finally came up with this one.

I made a banana cupcake, in which I added a few tablespoons of rum. I wanted a filling, so I made the classic Brennan’s Bananas Foster, but I only added two bananas and then pureed it in a food processor, to get it thick enough for a filling. For the icing, I decided on a Vanilla Cream Cheese. I’m not a fan of super-sweet icing, so if you like it really sweet, up the sugar content on it. Finally, I drizzled some of the remaining filling over top for an additional kick and nice presentation.

I hope you enjoy.

Banana Rum Cupcake

adapted from an allrecipes.com recipe

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (2 large did it for me)
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 to 4 tablespoons of rum (I used 3)

In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Mix in rum.

Fill 18 paper-lined muffin cups two-thirds full. Once again, I used the handy ice-cream scooper.

In a preheated 350° oven, bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean.

Cool on a wire rack and prepare filling.

Classic Bananas Foster Filling

adapted from Brennan’s Classic Bananas Foster recipe

  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 2 bananas, sliced in rounds
  • 1/4 cup rum

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan.

When the bananas soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, using a long match or something similar, carefully ignite the rum.

When flame subsides, let cool and place in a food processor or blender. Puree until smooth. Place into refrigerator until cooled and slightly more thickened.

I put the goo, as I call it, into one of those ketchup/mustard containers. It worked well to squirt it into the cupcakes.

Once cupcakes have cooled, take a large piping tip and push it down into the center of each cupcake, creating a well.

When the filling is cooled and thickened, squirt the filling, going from the bottom and pulling up to the top of the cupcake, into the hole.

Now you can prepare the icing.

Vanilla Cream Cheese Icing

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 to 3 cups of confectioners sugar (use as much as your taste for sweetness can handle)
  • 1 to 2 tablespoons half & half

In a large mixing bowl, cream the butter and cream cheese until nice and fluffy. Add the vanilla. Beat again.

Slowly add the sugar into the bowl, about a 1/2 cup at a time, beating after each addition. Continue to beat until a desired consistency is reached.

Add the half & half if it’s too thick.

Place into a piping bag and decorate cupcake as desired.

Squirt additional filling on the top of the icing.

Now, you may eat.

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Pumpkin Cupcakes with Maple Cream Cheese Icing

It’s fall, near Thanksgiving, so I feel the need to make pumpkin cupcakes. I found this recipe on another blog, Smitten Kitchen, and thought they sounded good, but more than that, they looked gorgeous. That’s what caught my eye first. I omitted the cloves and forgot the vanilla, oops, but they are still delicious.

For the cupcakes:

  • 1 stick unsalted butter, at room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin

Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.

Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles.

Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Maple Cream Cheese Icing

  • 8 ouce block of Philly Cream Cheese, room temperature
  • 1/2 stick unsalted butter, softened to room temperature
  • 1 cup confectioner’s sugar
  • 2 tablespoons of pure maple syrup

Combine all ingredients in mixer bowl and beat until creamy, about 3 minutes. That’s it. Frost those little babies and enjoy!

Cupcake on Foodista

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Chocolate Banana Cupcakes with Whipped Caramel Cream

These can be made two ways.  The ones I made today are made with less sugar and contain no milk.  You save on carbs, calories and sugar.  They are delectably yummy.  The whipped cream is flavored with a touch of caramel. Not too sweet. Light and fluffy.  I am very happy with these. The cake itself came out dense and moist and very chocolaty.  I used Dutch process cocoa for them.  Very good stuff.

The only substitutions is the sugar and the milk. So I will put the original ingredients in parentheses next to my modified ingredients for you to use if you wish.

Chocolate Banana Cupcakes

  • 1 3/4 cups (245 grams) all-purpose flour
  • 1 cup Splenda Sugar Blend or (2 cups sugar)
  • 3/4 cup (75 grams) Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder 
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs 
  • 2 bananas, mashed
  • 1 cup (240 ml) warm water 
  • 1/2 cup (120 ml) unsweetened almond milk or (1/2 cup milk)
  • 1/2 cup (120 ml) canola or corn oil 
  • 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow to cool completely and then frost with Whipped Caramel Cream.

Read  http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j for the complete nutrition analysis.  Using the sugar and milk adds an additional 10 grams of carbs and sugars and 30 calories per cupcake.

Whipped Caramel Cream

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 2 teaspoons of caramel topping

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

Dissolve gelatin by microwaving for 2 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Pipe or plop on the top of the cooled cupcake.  I drizzled some additional caramel and topped with walnut pieces.


  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Read more: http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j

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    “Mochatella Scrumpcakes” Chocolate Espresso Cupcakes with Nutella Cream Cheese Icing

    Ahhhh! Three of my favorite things. All brought together in a convenient little package. =)

    I was, at first, going to make these with just a whipped cream/cream cheese frosting. Then I found mini chocolate hazelnut biscotti to put on top. So, I thought to myself, why not throw some Nutella in the frosting too? So, that’s what I did.

    Thanks to Ila and Michelle for helping me name them. I will pay you royalties.

    Chocolate Espresso Cupcakes

    • 1/2 cup (4 ounces) hot brewed espresso or very strong coffee
    • 1/3 cup cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 cup (4 ounces) butter, softened
    • 1 cup granulated sugar
    • 2 large eggs, room temperature
    • 1 2/3 cups flour
    • 1 tsp. baking soda
    • 1/4 tsp. baking powder
    • 1/4 tsp. salt
    • 1/2 cup (4 ounces) sour cream

    Heat oven to 350°. Line muffin cups with paper liners.

    In a small bowl, combine hot espresso, cocoa, and vanilla, stirring until smooth. Set aside to cool.

    In a mixing bowl, cream butter with sugar until smooth. Beat in eggs, one at a time, beating well after each addition.

    In another bowl, combine the flour, soda, baking powder, and salt. Add about one third of the flour mixture to the batter, along with half of the sour cream. Beat until blended. Repeat with another third of the flour mixture and the remaining sour cream. Beat in remaining flour mixture. Beat in the cocoa and espresso mixture until smooth and well blended.

    Fill prepared muffin cups about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted in center comes out clean.

    Makes about 18 cupcakes.

    Nutella Cream Cheese Icing

    • 8 oz. package reduced-fat cream cheese, softened
    • 1/4 cup (4 Tbsp) butter, softened to room temperature
    • 1/2 cup Nutella
    • about 4 cups of confectioner’s sugar
    • 1 Tbsp. half and half if needed

    In a bowl, combine the cream cheese, Nutella, and butter.

    Beat on high until smooth. Scrape down the sides of the bowl. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. If needed, add a small amount of half and half (approximately one tablespoon) to adjust the consistency.

    Fill a pastry bag with about a 1/2 cup of frosting and using a 1M star tip, pipe on top of cupcakes.

    If you wish, top with a dusting of cinnamon and a mini chocolate hazelnut biscotti.

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    Almond Joyish Cupcakes

    I had to make these twice.  The first cake recipe left much to be desired.  Too crumbly.  A friend of mine, Missy, gave me her tried and true recipe for devil’s food cake that is much better.

    The coconut filling and chocolate ganache frosting were very good.  No changes were made there.  The coconut recipe I used made a lot of filling.  I had more than enough to fill at least 18 cupcakes.

    The ganache stiffened up nicely in the refrigerator after about two hours, so you may want to make this first.

    Chocolate Ganache Frosting

    • 12 oz. bag of semi-sweet chocolate chips
    • 1 to 1 1/2 cups of heavy cream

    Heat cream to a just boiling in a pan. Be sure to remove it as soon as it boils so it does not boil over.

    Place chips in a large bowl and pour cream over top.  Tap a couple of times on counter to have chips settle in.  Let sit for about two minutes.

    Stir, until it’s completely incorporated.

    Place in refrigerator for about two hours, stirring frequently, until a good consistency for frosting.  Make sure to scrape the hardened parts off the side of the bowl, as this is where it hardens first.  It went from liquid, which is lovely as it was, to this thick deliciousness:


    Missy’s Devil’s Food Cake

    • 1 cup butter {no substitutions)
    • 2 cups sugar
    • 1 tsp vanilla
    • 1 tsp almond extract
    • 2 eggs
    • 2-1/2 cups cake flour
    • 1 cup cocoa
    • 2 tsp baking soda
    • 1/2 tsp salt
    • 2-1/4 cups buttermilk

    Measure flour, cocoa, baking soda and salt into a large bowl.

    Cream butter and sugar, add flavorings and eggs, one at a time, beating well after each addition.

    Add flour mixture and buttermilk alternately to the sugar-butter mixture mixing until all ingredients are well incorporated. Finish by mixing on medium for a minute.

    Preheat oven to 350°.  Place liners into cupcake pans. Evenly distribute batter among cups. I use an ice-cream scoop, filled 2/3 of the way up.

    Side note: This batter is delicious!!!

    Bake 20 minutes or until toothpick comes out clean.

    Remove from pans to cooling rack until completely cooled down.

    Coconut Filling

    • 14 oz. can sweetened condensed milk
    • 7 oz. pkg. shredded, sweetened coconut

    In a skillet over low, combine the sweetened condensed milk and the coconut. Cook, stirring continuously, for about 10 minutes, or until the milk starts to hold its own path when a spoon is dragged across the bottom of the pan. Set aside to cool.

    Cupcake Assembly

    After cupcakes and filling have cooled and the ganache has hardened enough to pipe or spread, get ready to fill cupcakes.

    Using a small paring knife, cut out a cone shaped piece out of the top of the cupcake.  Using a small spoon, add filling into that cavity.

    Replace cone on top of the hole.

    Using either a piping bag or a knife, either pipe or spread ganache over top of each cupcake, as desired.

    Sprinkle extra coconut on top and add a few almonds to decorate and finish off its Almond Joyishness.

    Refrigerate for about an hour to have filling set up inside cupcake before serving. I found that trying to eat it before that doesn’t work too well.

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    Strawberry-Rhubarb “Crisp” Cupcakes

    I love strawberry-rhubarb crisp.  I love the tanginess of the rhubarb and strawberries with the crunchiness and sweetness of the oatmeal crisp topping.  I thought these would make an interesting cupcake flavor.  So, after much pondering, I came up with this recipe.  If you don’t like butter cream frosting, then maybe a cream cheese frosting would be nice too.

    They remind me of a coffeecake cupcake (which would be a muffin, as my friend pointed out! hahaha!). I am having one with a nice mug of Jamaican brew.  Right now.  Better clean these crumbs off of my keyboard…

    1. Prepare the “crisp”

    • 1/4 cup firmly packed brown sugar
    • 1 cup oats, uncooked
    • 1 tsp cinnamon
    • 1/4 cup butter, melted

    Combine all ingredients in a bowl and set aside.

    2. Prepare cupcake batter

    • 1/2 cup unsalted butter, room temperature
    • 2/3 cup granulated white sugar
    • 3 large eggs
    • 1 teaspoon pure vanilla
    • Zest of 1 large lemon (optional)
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup milk
    Preheat oven to 350°. Line a 12 muffin cups with paper liners.
    In a large bowl, cream butter and sugar, until light and fluffy.  Add the eggs, one at a time,  beating after each addition.  Beat in vanilla and lemon zest.
    In another bowl, whisk together the flour, baking powder and salt.
    With the mixer on low-speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour, scraping down the sides of the bowl, if needed.
    Evenly fill the cupcake liners with batter, about 2/3 full.
    Add about a spoonful of Oatmeal Crisp topping and lightly pat on.
    Bake for about 18 to 20 minutes, or until toothpick inserted in the center comes out clean.  Remove and cool in pan for 10 minutes.  Remove cupcakes from pan and finish cooling completely on cooling racks.

    3. Strawberry-Rhubarb Jam

    I bought this at my local Amish Market.  It is a sugar-free jam and it is delicious.  You can either make your own or buy it, like I did.

    4. Fill cupcakes with jam

    Using a pastry bag and decorating tip, poke a hole in the top of the cupcake and squirt jam into center, just until it peaks out of the top.

    5. Prepare Frosting

    You can use any frosting you prefer.  I made a Vanilla Bean Buttercream for this.
    • 1 1/2 cups confectioner’s sugar
    • 1/2 cup butter, room temperature
    • 2 tsp. of vanilla extract, vanilla bean paste or 1 vanilla bean
    • 1 Tbsp. of milk
    Mix together sugar and butter until they are blended and creamy. Add vanilla and milk and continue to beat for another minute.

    When finished, put in a pastry bag and continue to decorate cupcakes, as desired.

    Decorate your cupcakes as desired.  Or your muffin.  Whatever you prefer to call it.  =)

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    Chocolate-Peanut Butter Cupcakes with Peanut Butter-Cream Icing

    This was my first attempt, ever, at making cupcakes from scratch. They came out pretty good. Or so my family tells me. Just wanted to share.

    My darling daughter helped me make and frost them. She was very excited about the cool baking cups my friend Frank gave me yesterday. Today we used the leopard-print cups.

    Chocolate-Peanut Butter Cupcakes

    • 2 1/4 cups all-purpose flour
    • 1 1/2 cups sugar
    • 1/2 cup creamy peanut butter
    • 3 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1/8 teaspoon baking soda
    • 3 tablespoons baking cocoa
    • 1 1/4 cups 2% milk
    • 1 teaspoon vanilla
    • 3 large eggs
    Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pans with a butter and flour combination spray that can be found in your local grocery store.Combine all ingredients in a large mixing bowl. Mix at low-speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

    Spoon cupcake batter into liners until they are 1/2 to 2/3 full (I used an ice-cream scoop). You should have enough batter for 24 cupcakes.

    Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

    Cool 10 minutes in pans then move to wire rack to cool completely.

    Peanut Butter-Cream Icing

    • 4 cups powdered sugar
    • 1/2 cup milk
    • 1/2 cup butter or margarine
    • 1 cup peanut butter
    • 2 tsp. vanilla

    Mix all ingredients together in a large bowl and mix on high-speed until smooth and creamy. Makes enough for 24 + cupcakes.

    P.S. I tasted a forkful of one. This frosting is excellent.

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