Baking hoebags come in please

ModernBrideOC

Do any of you have any fabby super sized cupcake recipes? ?(a la the sprinkles craze of 2008?)

Wan-naBe

interested in red velvet?  i tried this recipe last year and it was super delicious.

otherwise, i often fall back on a tried-and-true box of cake mix. 

ModernBrideOC

Red velvet is my personal fave, but the cupcakee has unfortunately requested some sort of chocolate variation. ?I'm guessing that doesn't include red food-colored chocolate.

Mrs.Masters

Here's a few of my recent favs:

Lemon Buttermilk Cupcakes:

1 cup unsalted butter, room temperature
2 cups granulated white sugar
4 large eggs
1 cup Buttermilk
1 teaspoon pure vanilla extract
Zest of 1 large lemon
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
zest of one lemon
1/4 cup fresh lemon juice
yellow food coloring-to desired color

Preheat oven to 350 degrees F and place rack in the center of the oven.
Butter, spray or line cupcake pan.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).
Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice, zest, food coloring and buttermilk. Mix only until incorporated.
Pour the batter into the prepared tin, smoothing the top with an offset spatula. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool.

Blueberrry Cream Cheese Frosting:

1 stick butter, at room temperature
8 oz. Cream Cheese, at room temperature
5 c. powdered sugar
4 Tablespoons Blueberry Preserves
1 teaspoon Vanilla Extract

In electric mixer, cream butter until fluffy. Add powdered sugar.
Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting to desired consistency).
Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.

___________________

Champagne cupcakes with champagne frosting and raspberry bavarian cream

Champagne Cake:
(recipe adapted from Sandra Lee)

• 6 egg whites
• 3 cups sifted all purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup shortening
• 2 2/3 cups sugar
• 1 teaspoon vanilla
• 8 to 10 drops pink or red food coloring
• 2 cups pink champagne (or regular champagne)

1. Let egg whites stand at room temperature for 30 minutes. Line muffin tin with liners. I used pink foil liners from sweet cuppin cakes.
2. Preheat oven to 350.In a medium bowl stir together flour, baking powder, baking soda and salt, set aside.
3. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, food colorling and beat until well combined.
4. Gradually add egg whites beating well after each additon. Alternately add flour mixtue and champagne to beaten mixture starting and ending with flour just until combined. (batter will appear curdled after champagne additons, but smooth after all of the flour mixture has been added.
5. Pour in prepared cups and bake for 15-18 minutes until toothpick comes out clean.

Creamy Champagne Frosting

• 1 cup softened butter
• 4 cups sifted powdered sugar
• 1/4 cup milk
• 1/4 cup Champagne
• few drops of red food coloring (I used around 5)
• 1 teaspoon Vanilla
• 3-4 Drops Champagne extract
• Additonal 5 cups of powdered sugar

1. Beat butter for 30 seconds gradually add powdered sugar, milk, champagne and vanilla.
2. Beat in an additonal 5 cups powdered sugar until of spreading consistency.

Raspberry Bavarian Cream

• 1 (1/3 ounce) envelope unflavored gelatin
• 1 pinch salt
• 6 tablespoons granulated sugar
• 2 egg whites
• 1 1/4 cups milk
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/2 teaspoon raspberry extract

1. In a double boiler combine gelatin, salt, 2 tablespoons sugar.
2. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once. Refrigerate until slightly thicker than unbeaten egg whites.
3. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla and raspberry extracts.
4. Leave in bowl until ready to use.

Assembly:

1. Cut out a well in each cupcake with a serated knife. Add in one teaspoon cream and cut off cupcake top so it resembles a lid. Make sure that cream does not spill over.
2. Frost cupcakes with desired tip or spread.
3. Decorate with small silver dragees and edible glitter.
4. Enjoy!

 

 

Wan-naBe

chocolate, eh?  i've been wanting to try this recipe for ages, but haven't. 
and i bet it could be done in cupcakes, too.

Wan-naBe

okay, hold up.

WHO exactly is going to be doing this baking? 

ssinca

Wan-naBe:

WHO exactly is going to be doing this baking? 

::snorting::

no recs for you, but marthastewart.com is my go-to for baking and she usually doesn't disappoint.

mephilton

:newbie butting in:

these are my 2 go to chocolate cupcake recipes:

 Chocolate Cupcakes with Peanut Butter Frosting http://tinyurl.com/6qvusk

and

Irish car bomb cupcakes (not really for kids)   http://tinyurl.com/dgneld

either can be used with just the cake and you can change up the frosting using a basic buttercream recipe

enjoy!!

 

Wan-naBe

mephilton:

Irish car bomb cupcakes (not really for kids)   http://tinyurl.com/dgneld

heh.  this is COMPLETELY up MBOC's alley. 

mrsmj2008

This is my go-to chocolate cake/cupcake recipe, I've made it a few times and people love it. They come out really moist.

http://sugarandspice-celeste.blogspot.com/2008/10/hersheys-perfectly-chocolate-cake.html