Gluten Free Chocolate Cupcakes

Yay!! Gluten Free=)

For the cupcakes:

• 6 tablespoons (3/4 stick) unsalted butter
• 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
• 6 large eggs, separated, room temperature
• 1/2 cup sugar
• Ice cream, for serving (optional)

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
2. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). 
4. Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

Banana Cucakes with Peantbutter Frosting

 

 

 For the Cupcakes:

1 ½ very ripe bananas, mashed

½ cup sour cream

½ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups cake flour

2 teaspoons baking soda

½ teaspoon salt

 

Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.

Combine the mashed bananas and the sour cream in a small bowl; set aside.

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter into the prepared liners.

Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting

 

For the Frosting:

8 oz. cream cheese, softened

½ cup unsalted butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

1-2 tablespoons milk

For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

 

For the topping:

any peanuts of your choice

Root Beer Cupcakes

For the cupcakes:

• 1/2 cup unsalted butter temperature
• 2/3 cup granulated white sugar
• 3 large eggs
• 2 1/2 teaspoon root beer concentrate
• 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 degrees F  and line 12 muffin cups with paper liners.
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 well after each addition. Beat in the root beer concentrate.
In a separate 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. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

For the filling:

• 3 T Flour
• 1/2 C milk
• 1/2 C real butter
• 1/2 C sugar (that’s granulated sugar, not powdered sugar)
• 1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.
It’s okay if you have lumps, because we’re gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.
Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.
Beat on med-high for 7-8 minutes
.
For the root beer glaze:

• 2 T confectioners’ sugar
• 1/8 t root beer concentrate
• Milk to your likeness

Just mix all together and drizzle on your cupcakes

For the frosting:

.
1 cup unsalted butter (2 sticks or 1/2 pound), softened

3-4 cups confectioners (powdered) sugar, SIFTED

1/4 teaspoon table salt

1 tablespoon vanilla extract

up to 5 tablespoons half n half or heavy cream

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Lemon Lime Cupcakes

Mmmm, these cupcakes are perfect for summer! Both the frosting and cake are light and fluffy, which is nice compared to the strong, tangy flavor of the cupcake.


 For the cupcakes:
1 box Betty Crocker white cake mix
3 lemons

Mix batter as box directs. Finley grate the lemon peel until you get about 3 tablespoons. Fold in batter. If you want more of a lemony flavor, add more grated lemon peel!

 For the frosting:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioners’) sugar
 

In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.
Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.
*Make sure to remove cupcakes from pan and cool completely before frosting.

Snickerdoodle Cupcakes

 These cupcakes are awesome because they are more than just plain ole vanilla, but they are still simple. Another bonus is that they are PERFECT with coffee!!


for the cupcakes:

1-1/2 c. all-purpose flour

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

1 T. baking powder

1/2 tsp. salt

1-1/2 T. cinnamon

1 c. unsalted butter, at room temperature

1-3/4 c. sugar

4 large eggs, at room temperature

2 tsp. vanilla

1-1/4 c. milk

Preheat oven to 350°. Line standard muffin tins with paper liners and set aside.

Sift together both flours, baking powder, salt, and cinnamon.

With an electric mixer on medium-high speed, cream the 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 the 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.

Yield: about 28 regular size cupcakes

for the frosting:

1 cup unsalted butter (2 sticks or 1/2 pound), softened

3-4 cups confectioners (powdered) sugar, SIFTED

1/4 teaspoon table salt

1 tablespoon vanilla extract

up to 5 tablespoons half n half or heavy cream

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

for the cinnamon-sugar dusting:

1 tsp. cinnamon

2 T. sugar

Mix together and sprinkle onto the frosting!

Mint Cupcake

When ever I am in the mood for baking cupcakes and don't know what flavor to make, I usually walk through the candy aisle in Target hoping to find some inspiration. This time I found Yorks, and man is this gooey creation delicious!!

For the Cake:

~ one box devil's food cake mix

~coffee

~Yorks

Mix the batter as box states, substituting the water for coffee. Fill the liner half full, put in the york, and then add a little bit more batter to cover the york. Bake at 350 for 18 minutes.


For the frosting:
~1 cup unsalted butter (2 sticks or 1/2 pound), softened

~3-4 cups confectioners (powdered) sugar, SIFTED

~1/4 teaspoon table salt

~1 tablespoon vanilla extract

~up to 5 tablespoons half n half or heavy cream

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Strawberry Cupcake

 These are my new all time favorite cupcakes, they are AMAZING!! I might like them so much because I accidently added 1/4 cup extra sugar, but they are delicious nonetheless.

Ingredients

For the cupcakes:
2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries

For the frosting:
2 Cups (4 sticks) of butter at room temperature
2 teaspoon of Vanilla extract
2/3 Cup blended strawberries
4 Cups Powdered Sugar

Directions

For the cupcakes:
To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently fold in the chopped strawberries with a spatula.

Divide the batter between the paper liners, filling each about ¾-full.  Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.

For the frosting:

Beat butter with hand mixer for 3 minutes until fluffy.
Add Vanilla extract and beat until incorporated.
Add Strawberry preserves and beat until incorporated.
Add powdered sugar, 1 cup at a time.  Mix until frosting is fluffy with medium peaks. 

Tie Dye Cupcake

Tie Dyeing tshirts is always really fun, but tie dying cupcakes is even better!! I am always amazed at how these cupcakes turn out, and I am super excited to share this recipe with you. These are the official cupcakes of awesomeness, fun, and UNICORNS! ;))  I always feel a little bad eating such a pretty cupcake, but then I remember that I can always make more!!!!!!!

Recipe:

For the Cake:
~one box WHITE cake mix
~Betty Crocker Neon food gel
~many bowls
Mix the batter as the box directs, and separate into however many bowls as your have colors. Add each color to its bowl and mix. Layer scoops of each color into the liners until it is 3/4 full. DO NOT MIX OR STIR, you will only make brown. Bake at 350 for 18 minutes.

For the frosting:
~1 cup unsalted butter (2 sticks or 1/2 pound), softened

~3-4 cups confectioners (powdered) sugar, SIFTED

~1/4 teaspoon table salt

~1 tablespoon vanilla extract

~up to 5 tablespoons half n half or heavy cream

~Betty Crocker Neon food gel

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Once the frosting is made, separate it into bowls and mix in the color like the batter. Alternate little scoops of each color until your frosting bag is full. At first the frosting will be a solid color, but as you go it will become tie dyed!!

Vanilla Cupcakes with Chocolate Buttercream

I found this deccoation idea on pinterest, and sadly it didnt turn out as good as I hoped, but of well. This is a simple vanilla cake with chocolate frosting, simple but delicious.

The frosting in this picture kinda looks like poop, but I really wanted to show off the liner!

Recipe:

For the Cake:

~one box of your favorite white cake mix

Mix batter and cook as box instructs.

For the Frosting:

~1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)

~3 1/2 cups confectioners (powdered) sugar

~1/2 cup cocoa powder

~1/2 teaspoon table salt

~2 teaspoons vanilla extract or 1 teaspoon almond extract

~5 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer until light and fluffy. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Oreo Cupcake

Guess what?!?! Spring is definitely near=))) The temperature has been in the 70s all week and I couldn't be happier. I found the idea for these amazing sunflowers on pinterest, and because the center is made with an Oreo, I decided to make my Oreo cupcakes. These are definitely a crowd pleaser, and they are super easy to make!!

The reason everyone loves these is because of the Oreo in the bottom of the cupcake. All you have to do is put the batter on top, and bamb! You are the most amazing baker in town.

Recipe:

For the Cake:

~one box devil's food cake mix

~coffee

~Oreos

Mix the batter as the box says, substituting the water with coffee. Separate the Oreo and place the half with the frosting in the bottom of the liner, and then add batter on top. Bake at 350 for 18 minutes on the top shelf. Make sure you don't over bake the cupcakes, because burnt Oreo is disgusting!!!

For the Frosting:

~1 cup unsalted butter (2 sticks or 1/2 pound), softened

~3-4 cups confectioners (powdered) sugar, SIFTED

~1/4 teaspoon table salt

~1 tablespoon vanilla extract

~up to 5 tablespoons half n half or heavy cream

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Peanut Butter Chololate Cupcake

Last week in my psychology class, we had a competition on hunger, and what better way to win over the judges than to bake them cupcakes!! I needed to give an awesome cupcake that was sure to impress, so I whipped out the fancy liners and decided to give it some sass with a filling. I went with peanut butter and chocolate because they were made to be together, and this recipe joins them like none other.

The judges loved the cupcakes, and so did everyone else I gave them to. I have to say, this is probably my favorite cupcake to date. The cake is rich and the filling is so yummy I might not be able to eat plain peanut butter ever again, and this frosting really does melt in your mouth=)))

Recipe:

For the Cake:`

~ one box devil's food cake mix

~coffee

Mix the batter as box states, substituting the water for coffee. Bake at 350 for 18 minutes.

For the Filling:

~1 cup creamy peanut butter

~2 tbsp softened butter

~1/2 cup powdered sugar (maybe more)

~3/4 cup brown sugar (maybe more)

~4 tbsp heavy cream or half n half

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. Add the half n half one tbsp at a time, and stop when it comes to a filling consistency.

For the Frosting:

~1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)

~3 1/2 cups confectioners (powdered) sugar

~1/2 cup cocoa powder

~1/2 teaspoon table salt

~2 teaspoons vanilla extract or 1 teaspoon almond extract

~5 tablespoons milk or heavy cream

 

Cream butter for a few minutes in a mixer until light and fluffy. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.



Red Hot Cupcake

     With Valentine's Day just around the corner, I was in the search for the perfect cupcake. You might be thinking, well duh red velvet screams Valentine's Day, but it was just too predictable, everyone makes red velvet for Valentine's Day. So I began thinking of red ingredients, strawberry, raspberry, licorice, and then it hit me, red hots. Cinnamon is a pretty overwhelming flavor, so both a red hot cake and frosting would be a little much, and because not everybody loves cinnamon like I do, I opted for a super-rich chocolate cake to balance out the frosting, and I am really happy with how it turned out! I don't usually use a cake mix, but I was in a rush and had to make due.

 I really wanted to decorate the cupcakes with the cute little heart chapped red hot candies but I didn't want to risk breaking any teeth.

 I found these cute little bags while browsing around the Valentine's aisle at the store, they are perfect for giving to people! 

Ingredients: 

     For the cake-

1 box of super moist Devil's Food cake mix

Egg and oil called for on box

strong brewed coffee

     For the frosting-

1 cup (two sticks) unsalted butter

4-5 cups powdered sugar

5 tbsp Red Hot syrup

     For the Red hot syrup-

3/4 cup water

1/2 cup red hots

Directions:

     Preheat the oven as box states and put liners in the pan. Mix batter with directions from the box, but substitute the water for coffee (make sure it is room temp!). The coffee really helps moisten the cake and adds the richness. Fill cupcake liners 2/3 full (it should make 24). Bake in oven for about 18 minutes. To test if cupcakes are done lightly tap the cake, and if it pops right back up they are ready. Transfer out f pans to cool completely.

     For the red hot syrup, bring water to a simmer in a small saucepan. Add red hots and stir occasionally until completely melted. A gummy clump of red hots will form, but keep stirring and eventually it will break up and melt. Allow syrup to reduce for 15-30 minutes and cool.

     For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1 cup at a time, until completely mixed, it will be extremely thick and hard to mix. Add the red hot syrup and beat until well combined. Decorate as desired.