52 Cupcakes and Layla

A Taxing Day: Martha Stewart's Salted Caramel Chocolate Cupcakes!

2011-05-05T11:58:00.000-04:00

These cupcakes are so yummy, you might want to eat them all yourself! The recipe is below.....

Enjoy! CQ

Martha Stewart's Chocolate Salted Caramel Cupcakes

The Cupcakes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350°F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

Layla Would Have Loved Today...

2011-04-04T11:33:00.002-04:00

Layla would have loved today...lying out on the back deck, nose up high sniffing the soft breeze...happy as a clam. Layla was my cupcake baking partner...I made the cupcakes and she got to have her photo taken with the cupcakes...and some of the time she actually got to taste a bit of frosting or just some of the cupcake. She was always willing to participate in the baking process!

Layla has been ill for more than a month since the vet discovered that she had canine dilated cardiomyopathy. This morning it got the best of her and she passed over the rainbow bridge around 3:30 a.m. Today I know that Layla has become part of that breeze I feel. RIP Layla 4.4.11...I am missing you today and forever. My heart is very sad today.

Vanilla Cupcakes with Starbucks Coffee Liqueur Buttercream Frosting for My PT Friends!!

2011-03-03T20:34:00.000-05:00

Today was my last day of physical therapy for my "Lucky" knee replacement...2-1/2 months worth! I made these cupcakes for the ladies at the Shady Grove Center for Sports Medicine & Rehabilitation. They are the most awesome people and I recommend them highly...Pat, Lita, Jen, Karen, and Jan!

Then I took some of the cupcakes to work...ran in to Laura Scott and she got to finally taste one of CQ's cupcakes...the funny thing about that is that she was carrying a vente Starbucks at the time!

Have a great weekend...I'm heading to Williamsburg to visit my Mom and sister!

CQ and Layla

52 Cupcakes Named One of Top 10 Blogs Where You Can Discover Something

2011-02-23T13:49:00.000-05:00

Here's what Mei-Lynn Destouche blogs.com says:

Top 10 Blogs Where You Can Discover Something New:

52 Cupcakes
Who can resist a cupcake? Not me! This is embarrassing to admit, but this blog makes me drool. This blog features yummy cupcake recipes.These aren't your typical school bake sale cupcakes.

Thanks for the accolades!

Have a great day, CQ

Holy Baking, Batman...They're Junior Mint Valentine Cupcakes!

2011-02-13T19:58:00.000-05:00

These are Double Chocolate Junior Mint cupcakes with pink mint frosting...ready to be eaten on Valentine's Day 2011!

Don't you love love songs...especially on Valentine's Day...one of my favs is by Celine Dion...Because You Loved Me...

You were my strength when I was weak
You were my voice when I couldn't speak
You were my eyes when I couldn't see
You saw the best there was in me

Lifted me up when I couldn't reach
You gave me faith 'cause you believed
I'm everything I am
Because you loved me

I'm everything I am
Because you loved me

Happy Valentine's Day, Batman!

CQ and Layla

The Absolutely Best Chocolate Reese's Cup Peanut Butter Cupcakes You'll Ever Eat!!

2011-01-23T19:08:00.002-05:00

Notice the Reese's Peanut Butter Cup on the bottom!

The BEST!

Okay, Kids...here is the recipe:

Cupcake Ingredients:

1 package Duncan Hines Dark Chocolate Fudge Cake Mix

2 tablespoons Dutch process cocoa powder

1/2 cup creamy peanut butter

1-1/3 cups water

1/3 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 package REESE’S Peanut Butter Cups Miniatures

Preheat over to 350 degrees. Line 24 cupcakes cups with paper liners sprayed with PAM. Place one Reese's Peanut Butter Cups Miniatures on the bottom of each paper liner.

Then, place the cake mix, cocoa powder, peanut butter, water, vegetable oil, eggs, and vanilla in a large mixing bowl. Blend for 30 seconds on low, then increase speed to medium for 1 minute and 30 seconds.

Spoon 1/3 cup of batter on top of each miniature peanut butter cup.

Bake the cupcakes until they spring back when lightly pressed with your finger. Check them after 15 minutes. They may take 17 minutes, depending on your oven temperature.

Frosting Ingredients:

1 stick of butter (room temp)

1/2 cup shortening

4 cups confectioners sugar (sifted)

1 tsp vanilla

8 tbsp milk (may need a little more or less)

3/4 cup cocoa powder

1 cup peanut butter (creamy)

Put all ingredients into a bowl and mix with a hand mixer. Then, decorate your cupcakes!

The Peanutiest Chocolate Cupcakes Who'll Ever Eat!

2011-01-21T14:49:00.001-05:00

Knee Replacement Puts CQ Out of Commission for the Holidays!

2010-12-22T09:34:00.001-05:00

Layla and Nigel are keeping me safe through my post op phase. We just wanted to wish everyone a happy holiday...no baking for Layla or CQ this Christmas...had a knee replacement on Dec. 15, so we're off our feet for a while!

These are one of my favorite Christmas cupcakes: http://52cupcakes.blogspot.com/2009_12_01_archive.html

How About Some Easy Thanksgiving Cupcakes!

2010-11-22T15:05:00.001-05:00

These are butternut squash cupcakes with sage frosting! They are very moist and taste awesome!

They are made using a Duncan Hines Moist Deluxe Spice Premium Cake Mix!

Here is the recipe that makes 24 cupcakes:

Ingredients:

For cake:

--1 Duncan Hines Moist Deluxe Spice Premium Cake Mix
--1 large butternut squash

For frosting:

--1 bunch of sage

--3 tablespoons of water

--3 tablespoons of granulated sugar

--12 ounces of cream cheese (room temperature)

--1/2 cup butter (room temperature)

--1 cup of eggnog (or milk, if you prefer)

3-4 cups of powdered sugar

Heat oven to 350 degrees. Line 24 muffin tins with paper baking cups, and set aside. Peel, quarter and remove seeds from butternut squash. Place in a large sauce pan covered with water and bring to a boil until squash is tender. Put the pieces in a food processor or blender, then set aside for a while.

Make cake mix as directed on package. When cooled, fold the butternut squash into the cake mix. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 12-15 minutes. Let the cupcakes cool a few minutes, then transfer to a wire rack to cool completely before frosting.

Frosting directions:

Chop up the sage so that it's in very fine pieces. Heat the sugar and water in a small sauce pan under medium heat, stirring until sugar is dissolved. Add the sage to the sugar water mixture and heat over low-medium heat for 2-3 minutes. Set aside to let cool.

Beat butter and cream cheese until creamy...about 2 minutes.

Stir the sage syrup into the butter and cream cheese mixture. Add the eggnog or milk to the mixture.

Finally, add the powered sugar a little at a time to the mixture until you have the mixture you want.

Now, frost your cupcakes...you will receive very happy praises from your Thanksgiving guests!

Have a wonderful Thanksgiving week!

CQ and Layla

An Experiment: Magic Cookie Bar Cupcakes!

2010-11-17T14:06:00.000-05:00

When was in Marlboro, New York recently I had the awesomest Magic Cookie Bars made by Meghan Gaffney...I fell in love!

So, I asked Meghan to send me the recipe...which she did!

I made the bars as cupcakes...I divided the entire recipe ingredients into twelve parts and made them into cupcakes! When I took them out of the oven, it seemed as if they hadn't baked all the way through.

I was ready to throw them away, but let them sit overnight. The next morning, they had set up and had hardened over night! I was so surprised...and happy. Took them to work where they were devoured and everyone said they were the BEST!

Here's the recipe:

Melt 1 stick of butter with 1-1/4 cups of graham cracker crumbs; press mixture into cupcake tins lined with cupcake papers (sprayed with PAM) to form a crust. (Divide by weight into the 12 cupcake liners.)

Pour one ounce of condensed milk (from 12 ounce can) over crumbs in the cupcake liner.

Sprinkle 12oz bag of mini chocolates chips (1 ounce in each cupcake liner) on top of the condensed milk.

Lastly, cover each "cupcake" with 1-1/3 cups of coconut flakes (divided by 12).

Bake at 350 degrees for 25 minutes.

Have a great week...working on Thanksgiving cupcakes next!!!

CQ

"Don't Make Me Release the Flying Monkeys" Halloween Cupcakes with Orange Frosting...and a little blood...

2010-10-19T21:53:00.000-04:00

Roxanne: These are for you!

What can I say...I love Halloween and really look forward to these nutty set-ups I create...all meant in fun!

The cupcakes themselves are relatively unimportant in this case...it's all about the decorating...however, the folks I work with at UMD thought they tasted great...should I say the obvious? They were DEVIL'S FOOD cupcakes!

Enjoy the photos...let yourself go a little crazy this Halloween...take a walk on the wildside!

Eat, drink and be scary!

CQ and Layla

Trick or Treat...Smell my feet...Give Me Some Halloween Cupcakes to Eat!

2010-10-12T09:14:00.000-04:00

Here are some really spooky Halloween cupcakes I've made:

Eat, Drink and Be Scary Pt. Deux

The "It's Close to Midnight and Something Evil's Lurking in The Dark" Halloween Cupcakes

Halloween Pumpkin Birthday Cupcakes

Halloween Cupcakes!

It's a Rocky Road, Cupcake!

2010-09-06T18:25:00.000-04:00

End of summer...vacations are over...what better way than to celebrate with Rocky Road Cupcakes from the Cake Doctor's Cupcakes! book?

While my folks never had a trailer like this one, we did have this type of station wagon when I was a kid...and we did go on vacation in it...I remember one time we traveled all the way across the country!

Hope you are all having a great start to fall. Time to think about pumpkin cupcakes...maybe?

Have a great week...CQ and Layla!

Sweet Dreams Are Made of This: Cake Dreams is a Little Taste of Heaven!

2010-08-31T21:57:00.000-04:00

Layla admires the Chocolate Cupcake with Peanut Butter Frosting

Cupcake from Cake Dreams!

Have you ever had people you know tell you that you should go someplace...that it's really great, the best, etc? Well, several people who know the Queen have asked her if she'd been to Cake Dreams in Rockville, MD. The answer was always not yet...they only opened last January...I'm just sayin'...The fact is CQ hardly ever buys cupcakes.

So, when CQ pulled into the parking lot last Friday night to pick up dinner from Bombay Bistro, she realized she was right there...right there at Cake Dream and they were open until 7:00! CQ was in luck and she was lookin' to purchase six cupcakes to try out...and share with her readers!

CQ opened the door and there was a guy behind the counter...who turned out to be Michelle's (the cake and cupcake creator) husband, Kevin. CQ mentioned to him that she baked cupcakes and had a blog. He asked CQ what the name of her blog was...when she said 52 Cupcakes, Kevin said "We were wondering when you'd come in!"

Chocolate Raspberry Cupcake

Then CQ met Michelle. She was awesome!

Vanilla Lemon (CQ's fav!)

Okay...now on to the cupcakes CQ and her entourage of four divvied up: Chocolate with Peanut Butter Frosting, Sweet Chocolate with Sweet Vanilla Frosting, Carrot with Vanilla Frosting, Yellow with Lemon Frosting (CQ's Fav), Chocolate with Raspberry Frosting, and Yellow Caramel!

The over-the-top reviews are in...here are some of the comments: Each and every one of the cupcakes that were bought were eaten (what else??), there were sighs of contentment all around, the flavors were deep when they needed to be (see Chocolate Peanut Butter), and light where needed (see Vanilla Caramel)...one a scale of from 1 to 10, with 10 being the BEST!, CQ and her band of cupcake eaters concluded that the Cake Dreams cupcakes were some of the most excellent cupcakes they have ever bought! Hooray for Cake Dreams. The royal "We" will be visiting them again soon.

Now, get in your car and go visit them! Tell them that the Cupcake Queen sent you! This is the address: 90 W. Montgomery Ave, Rockville, MD.

You might want to follow them on Facebook...(sometimes they give FB fans one free cupcake).

Have a great week...remember to Rock On!

CQ and Layla

New CPCK CO Design: Wear Your Cupcake Love!!

2010-08-23T20:30:00.000-04:00

Proudly proclaim your love of cupckes...Check out this t-shirt and my other "Cupcake Wearables" at here!

Vanilla Cupcakes with Double Trouble Chocolate Frosting!

2010-08-21T18:14:00.000-04:00

Have a great week...CQ!

Cupcake Queen Launches CPCK CO :: Cupcake Wearables!

2010-08-17T16:46:00.000-04:00

Show your cupcake love in a totally new way: Go to CPCK CO. These are just two samples of my store's products! Others include mugs, baby onesies, baseball caps, and a doggy CPCK t-shirt, and more!

Here's the web address for my new store: http://www.cafepress.com/CPCK

I'll be posting my latest cupcakes tomorrow!

OMG! The I Love Cupcake Shoes!

2010-07-29T12:43:00.002-04:00

The shoes are made by KEDS! Here's where you can buy them online: Zappos. Aren't they adorable!
I must have them! CQ

Cupcake Queen Makes the Washington Post's Reliable Source!

2010-07-14T07:32:00.000-04:00

From the Washington Post Reliable Source: ..."The shop has a devoted following, and its Chocolate Ganache cupcake won The Washington Post's Cupcake War in 2008. But not everyone is a fan. "I've been to their store three times and I think their cupcakes are good, but I didn't feel like they're fantastic," said Linda Martin, author of the local 52 Cupcakes blog. "But they definitely created some sort of mystique."

Martin's favorites come from Baked & Wired, a bakery just blocks away from Georgetown Cupcake. Co-owner Teresa Velazquez, who opened her place in 2001, said she's never met the sisters but doesn't consider them rivals. "Our product is different than their product," she said. "Everyone has a different idea of what a cupcake should taste like."

To read the full article, go here: http://voices.washingtonpost.com/reliable-source/2010/07/rs-_cupcakes.html

Cupcake Queen Makes the Washington Post's Reliable Source!

2010-07-14T07:25:00.001-04:00

The shop has a devoted following, and its Chocolate Ganache cupcake won The Washington Post's Cupcake War in 2008. But not everyone is a fan. "I've been to their store three times and I think their cupcakes are good, but I didn't feel like they're fantastic," said Linda Martin, author of the local 52 Cupcakes blog. "But they definitely created some sort of mystique."

Martin's favorites come from Baked & Wired, a bakery just blocks away from Georgetown Cupcake. Co-owner Teresa Velazquez, who opened her place in 2001, said she's never met the sisters but doesn't consider them rivals. "Our product is different than their product," she said. "Everyone has a different idea of what a cupcake should taste like."

Check this out: University of Maryland is giving away two UMD Commemorative iPod Nanos!

2010-07-03T11:11:00.001-04:00

Many of you know that I work at the University of Maryland....well UMD is giving away two UMD Commemorative iPod Nanos to celebrate their 25,000 plus Facebook fans!

To enter you must be a member of the UMD Facebook fan page. If you're not a member, join us now by going to the University of Maryland Facebook page (http://www.facebook.com/UnivofMaryland)! Then, click on this link to fill out the contest entry form.

Marie's "Fancy Pants" Vanilla Cupcakes with White Chocolate Chips

2010-06-28T20:57:00.001-04:00

Late last week...in our mailbox I found some very nice presents from our lovely neighbor, Marie, who lives down the street. Twenty-four cupcakes liners...what I'm calling "fancy pants" cupcake liners (by Wilton)...pink, they are! And, very cute cupcake ribbons!

These cupcakes are vanilla with white chocolate chips topped with vanilla cream cheese frosting and/or dark chocolate frosting.

Layla was wishing that a few crumbs would fall on the floor!

The chocolate ones were especially good!

I will definitely use the "fancy pants" cupcake liners again...they are so much fun!

Layla and I hope that you all have a great week!

Next week, a review of a new baking food scale!

CQ and Layla

Take a Walk on the Wild Side: Jelly Doughnut Cupcakes Accompanied by Duff Goldman's--the Ace of Cakes--Cupcake Tattoos!

2010-06-14T22:20:00.001-04:00

Another cool edible cupcake tattoo design from Duff Goldman, the Ace of Cakes! This one's called Animal Skins...I bought them at Michaels

The cupcakes are from Cupcakes from the Cake Mix Doctor by Anne Byrn.

Layla takes a walk on the wild side...settle down, lil doggie!!

Wonder what she's really thinking....

Layla and I are looking forward to the third in a series of four Duff cupcake tattoo cupcakes...tune in next week for #3!

Have a great week, CQ and Layla

Skull and Crossbone Cupcake Tattoos Win CQ Over!

2010-06-01T16:45:00.004-04:00

I found a fantastic new product at Michael's last week: The Duff (Ace of Cakes) Goldman Collection that features more than 70 products, including fun decorating supplies like fondant, frosting, baking pans...and wait for it...cake tattoos!!!

That's what the skull and crossbones is from...edible tattoos...you can see that Layla was intrigued!

You can find all of the great "Duff" products at your local Michaels store. Go there. The online version doesn't do it justice!

The tattoos were very easy to work with...you can use them on cakes and cupcakes and templates are provided.

Layla says go there now!!

See you soon!

CQ and Layla
p.s. CQ Meets Ace of Cakes...when he visited the University of Maryland.

Champagne Cupcakes with Kir Royale Frosting

2010-05-23T18:55:00.003-04:00

Layla is watching this cupcake very closely! The recipe for this cupcake is from Crazy About Cupcakes by Krystina Castella.

When I made the frosting I added some Creme de Cassis to the champagne to make it more like a Kir Royale...my fav drink!

Here's the recipe:

Champagne Cupcakes (I got 20 cupcakes out of this recipe)

Ingredients:
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
6 egg whites

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Champagne Buttercream Icing

Ingredients:
3/4 cup vegetable shortening
1-1/2 sticks of unsalted butter, room temperature
3 tablespoons champagne (I did two tablespoons champagne and 1 tablespoon Creme de Cassis)
4-1/2 cups confectioners' sugar

Directors:
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners' sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.

Hope you have a great week...and so does Layla!

CQ

You Can Be Queen of Everything...Even Cupcake Boxes!

2010-05-18T16:27:00.000-04:00

I just love these "Queen of the Kitchen" cupcake boxes from The Mary Engelbreit Store!

They hold four standard cupcakes!

There are four different boxes that you can buy:

1. Cupcake Box-Oh So Breit

2. Cupcake Box-Queen of the Kitchen...my personal favorite!

3. Cupcake Box-Chair of Bowlies, and

4. Cupcake Box: Too Much of a Good Thing

Layla and I hope you have a great week....CQ

Holy Moley, Captain Marvel! This Gadget Makes Perfect Holes in My Cupcakes!

2010-05-10T16:14:00.002-04:00

Every so often I get a request to review a new cupcake related item or book. This particular item by Cuisipro is called "Cupcake Corer & Decorating Set"...and I will say that it did an awesome job at coring my cupcakes! The Cupcake Queen gives this set a big "Thumbs UP!"

This is what it looks like when you pull the corer out of the cupcake.

You can see that every cupcake was cored perfectly!

Then I added the lemon curd to the little decorator thingie....

The I squeezed the curd into the perfect cupcake holes!

This is what the set looks like.

I loved it and it worked so well that I can't wait until I do my next "stuffed cupcakes! Click here to check it out online! Hope you like it, too!

Have a great week, CQ and the Lovely Layla!

These Basketball Cupcakes Are a Slam Dunk!

2010-04-29T13:56:00.003-04:00

Cupcake Birthday Party Request: Basketball Cupcakes for a friend's 13-year-old son!

Solution: Trip to LIttle Bits Cake store in Wheaton, Maryland...the best cake and cupcake decorating supply store in our area!

Made two dozen chocolate and two dozen vanilla cupcakes and one BIG cupcake posing as a birthday cake!

Have a great week, CQ and Layla!

Bizymoms Interview with the Cupcake Queen!

2010-04-26T10:08:00.002-04:00

has recognized me as a

Top Blogger

Interview on

Unique Cupcakes

Bridal Shower Cupcakes and Cupcake Decorating Contest!

2010-04-20T21:15:00.000-04:00

Chocolate and vanilla cupcakes in cupcake holders from Fancy Flours.

Cupcake stand from Crate & Barrel.

Layla lounging longly looking at the cupcakes!

Cupcake decorating contest begins!

The three finalists!

And, Becky wins the the bling ring!! The winning cupcake was the little doggy!

Have a great week!

CQ and Layla

Not a Peep Out of You Carrot Cake Easter Cupcakes with White Chocolate Chips

2010-04-05T14:43:00.006-04:00

These were the best carrot cake cupcakes this side of the west coast...haha!

Filled with white chocolate chips!

Layla loved the frosting!

No animals died making these cupcakes!

If you see Stacie Joy today, tell her Layla says Happy Birthday!!

Have a great week!

CQ and Layla

Things Go Better with Coca-Cola Cupcakes!

2010-02-24T15:46:00.000-05:00

For some time I've wanted to try these Coca-Cola cupcakes and I found the perfect recipe on the Coca-Cola website!

Did you know that "Things go better with Coke!" was Coke's slogan from 1963 to 1966? Check out this link to see all Coke's slogans...it's pretty interesting.

Here's the recipe:
(fyi) I did not make my frosting chocolate and I did not use pecans.)

Cupcakes (Makes 24 regular cupcakes)

2 cups sugar
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola®
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Prepare cupcake tin with liners.

In a bowl, sift sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a lined cupcake pan 2/3's full, and bake 20 minutes. Remove from oven, let cool and then frost.

Frosting:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over cupcakes. Serve with a coke!

Have a great week!

CQ

Valentine: Here I Come!

2010-02-13T13:49:00.007-05:00

Kir Royale Valentine Cupcakes with Champagne Cassis Frosting

Click HERE for the recipe!

That's Some Big Valentine, Layla!

Check out this Valentine cupcake!

Happy Valentine's Day to everyone!

CQ

Hot Chocolate Cupcakes for Cold Winter's Day Feb. 10, 2010

2010-02-10T14:33:00.001-05:00

Here on the east coast, we've been a little whipped around by huge snowstorms...the first one added 30" to my deck! That meant Hot Chocolate was high on my list of things to drink....or eat!

Today, we're welcoming (not) 10-20 more inches to what we already have out there...Oh, Boy. I can hardly wait to get out there and shovel (not).

These cupcakes were dark and chocolate-eee...delish!

Hope you enjoy them!

Here's the recipe:

Ingredients
Brooklyn Blackout Cupcakes by the Cake Mix Doctor

Filling and Frosting
1 (3 1/2 ounce) package cook and serve chocolate pudding mix
2 cups whole milk
1/2 cup semi-sweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract

Cupcakes
1 (18 1/4 ounce) box plain devil's food cake mix
3 tablespoons Dutch-processed cocoa powder
1 1/2 cups buttermilk
1/2 cup canola oil
3 large eggs
1 teaspoon vanilla extract

I did not make the frosting...I just used CoolWhip for the topping to make them look more realistic.

Saturday in the Park: Tie-Dye Cupcakes with Psychedelic Buttercream Frosting

2010-01-31T18:56:00.002-05:00

This is our neighbor, Arthur, who we found snowblowing our driveway AND our sidewalk yesterday afternoon...such an awesome guy! Needless to say, cupcakes were delivered to him and his wife this morning! Thanks, Arthur!

With snow on the ground, I was definitely thinking about warmer weather...the song "Saturday in the Park" by Chicago came to mind. Heard of that one? No, huh. Well, here's a link to the to the video...anyway, that's what inspired me to make these cupcakes, which from from the Cake Mix Doctor's Cupcake book!

So, do what Layla would do....Put on sunglasses, sit back, relax, enjoy the scenes and forget about winter!

Layla was impressed with the vanilla cupcake...in fact, she adored it! Layla also told me to give a shout out to Stacie Joy from Cupcakes Take the Cake. Layla hearts her!

Have a great week....CQ and THE LAYLA!

Here's the recipe:

Tie-Dye Cupcakes with Psychedelic Buttercream

Makes 22 to 24 cupcakes (2 ½ inches each)
Preparation time: 20 minutes
Baking time: 17 to 20 minutes
Assembly time: 10 minutes
24 paper liners for cupcake pans (2 ½-inch size)

CUPCAKES:

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
½ cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
¾ cup miniature M&M’s (see “the Cupcake Doctor says” below)

PSYCHEDELIC BUTTERCREAM:

4 tablespoons butter (1/2 stick), at room temperature
3 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
Bright blue, green, and pink food coloring (see “the Cupcake Doctor says” below)
½ cup miniature M&M’s (optional)

The Cupcake Doctor says...It’s important to use miniature M&M’s because the regular M&M’s will sink instead of creating a streaked, tie-dye effect on top. Try to distribute the colors well, using some of each (the blue M&M’s create the most noticeable streak). It is less expensive to buy the minis in the 12-ounce bag rather than several of the small bags. As for food coloring, I love the Wilton teal, sky blue, leaf green, and pink in this recipe.

Instead of dying the frosting bright colors and topping with the M&M’s, you can use a plain buttercream frosting and fold the M&M’s into it, then let it rest in a warm place for an hour. Stir. The M&M colors will streak through the frosting.

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place 16 miniature M&M’s on top of each cupcake. Make sure to get a good mix of colors. Place the pans in the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Psychedelic Buttercream:

Place the butter in a medium-size mixing bowl and blend with an electric mixer on low speed until creamy. Add the sugar and 3 tablespoons of the milk. Blend on low until the ingredients just come together, adding up to another tablespoon of milk if needed to make the frosting spreadable. Increase the mixer speed to medium-high and beat in air to make the frosting fluffy, 30 seconds longer. Divide the frosting into two or three bowls for tinting. If you are using liquid colors, you’ll need about 2 drops of color per bowl; if using paste, about 1/8 teaspoon. Stir the colors into the frosting to blend.

Place small dollops of each colored frosting on each cupcake and swirl them together with the edge of a short metal spatula to resemble a tie-dye pattern, taking care to cover the tops completely. Or, decorate the top with miniature M&M’s, if desired. The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

Billboard Painting on Red Velvet Cupcakes!

2010-01-28T20:46:00.000-05:00

Billboard painting takes place wherever there is something to advertise...and these guys are sharing their work on these red velvet cupcakes!

A red velvet cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. According to a common urban legend a woman once asked for the recipe for the cake, and was billed a large amount. Indignant, she spread the recipe in a chain letter!

This recipe is from Anne Byrn's Cupcakes From the Cake Doctor.

Here's the recipe from the Cake Mix Doctor!

"Red velvet cupcakes take a beloved traditional recipe and make it even more flavorful. Yes, the cupcakes are the de rigueur red, but they are filled with mini chocolate chips to bring out the chocolate flavor. To complement the color and the flavor, I've paired them with a white chocolate frosting, delicately seasoned with peppermint. Recipe is from Cupcakes from the Cake Mix Doctor, page 36."

Red Velvet Cupcakes
24 paper liners for cupcake pans (2 1/2 -inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see "the Cupcake Doctor says")
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
White Chocolate Peppermint Cream Cheese Frosting (see below)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop N cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

4. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
The Cupcake Doctor Says

Use reduced-fat sour cream, and you'll sacrifice only fat and calories, not flavor. If you can't find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of vanilla, but the cake won't be as red in color.

(I just made White Cream Cheese Frosting)
White Chocolate Peppermint Cream Cheese Frosting

Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract
2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

Hit The Road / Harvey Wallbanger Cupcakes

2010-01-22T19:56:00.000-05:00

There's just something about Ann Bryn's (author of Cupcakes From the Cake Mix Doctor) Harvey Wallbanger cupcakes that get my motor runnin'...and that's what reminded of these bikers I just happen to have in my "phun" drawer!

So, once again, I went to the Montgomery County Liquor Store in the Cabin John Shopping Center to buy the Galliano. They only had this very tall bottle which was way more expensive than I really wanted to pay...hmmm...what to do? Just buy it!

Hope you have a great week! Don't forget to check out the "little people" cupcakes!

CQ and Layla

Coconut Snow Bawl Cupcakes in Honor of all Bowl Games!

2010-01-04T14:46:00.000-05:00

Happy New Year, Everyone...Hope you are all winners!

CQ and Layla

Merry Christmas Neighbors Vanilla Cupcakes with Peppermint Frosting

2009-12-25T17:57:00.001-05:00

These cupcakes are from the "Cupcakes from the CakeDoctor" book...she calls the recipe "The Best Birthday Cupcakes" but I think they are the best Christmas vanilla cupcakes...Other than Billy's Vanilla Vanilla cupcakes...and Layla seems to think so too!

Found the cute cupcake liners at Pier One...who would have thought. And, I'd like to give a shout-out to our cupcake-loving neighbors Arthur and Linda and a little further down our street Marie and Teddy (her doggy who is so cute!).

Merry Christmas, Everyone!! See you in the New Year!

CQ and Layla

Martha Stewart's Gingerbread Cupcakes without Cookie Cutouts (#20)

2009-12-15T10:53:00.006-05:00

First of all, Layla wishes everyone a happy National Cupcake Day!
I just couldn't resist creating a snow scene with my cupcakes this week. My sister, Robin, gave me one of her cameras and it has this awesome lense that allows me to get very fine photos of my "little people."
The cupcakes were very easy to make...and they taste awesome~!
Here are links to my other Xmas cupcakes that you might enjoy:

http://52cupcakes.blogspot.com/2008/12/xmas-08-vanilla-cupcakes-with-vanilla.html

http://52cupcakes.blogspot.com/2007/12/peppermint-brownie-cupcakes-with-pink.html

http://52cupcakes.blogspot.com/2006/12/vanilla-vanilla-cupcakes-with-snowmen.html

http://52cupcakes.blogspot.com/2006/12/vanilla-marshmallow-cupcakes-with.html

"http://52cupcakes.blogspot.com/2006/11/dark-dark-chocolate-holiday-mini.html

http://52cupcakes.blogspot.com/2005/12/week-33-martha-stewarts-snowball.html

Martha Stewart Gingerbread Cupcakes:
Makes 12
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature, lightly beaten
1 recipe Butter Glaze

Heat oven to 350 degrees. Line 12 muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

Hope you have a great week!

CQ & Layla

Folks....It's About Your Inner Turtle Glow

2009-12-10T12:57:00.002-05:00

Here's the University of Maryland's 2009 Holiday card that we've been filming for a few weeks...Featuring Maury Povich, Connie Chung, Greivis Vasquez, Scott Van Pelt, Gary Williams, Johnny Holliday, Stephon Heyer, Dean Kevin Klose, Tom McMillen, Steny Hoyer, Ben Cardin and Testudo! Visit the holiday card web site at HERE.

Martha Stewart's Applesauce-Spice Cupcakes with Brown-Sugar Cream-Cheese Frosting! (19)

2009-11-30T13:55:00.000-05:00

This is the November Bonus Challenge suggested by Sherry of Sherry Starts Cooking in our ongoing MS: Cupcakes Club!

These were really simple to make and are very moist and full of flavor. The frosting is to die for!

I added a little darker brown sugar to the top of the frosting just because I could not leave it plain...I can't help it now...I have to decorate everything I bake!

Layla liked the look of this cupcake!

Here's the recipe...you really should give these a try!

Have a great week!

CQ

Martha Stewart’s Applesauce Spice Cupcakes

Makes 18 cupcakes

Ingredients
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

Preheat oven to 350ºF. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).

Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.

Martha Stewart's Candied Sweet Potato Cupcakes

2009-11-23T12:55:00.005-05:00

These cupcakes taste so yummy...I actually made the sweet potatoes just the way Martha told me to and they worked out beautifully! The candied pecans were a little more trying because they stuck together so quickly that it was hard to control them!

Hope you all have a Happy Thanksgiving!

Here's the recipe:

Candied Sweet Potato Cupcakes From Martha Stewart's Cupcakes

2 pounds (about 3 medium) sweet potatoes, scrubbed
2 cups all-purpose flour
2 tsp baking powder
1 tsp coarse salt
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
2 cups miniature marshmallows
Candied pecan pieces (I skipped this)

Preheat oven to 400°. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour. Reduce oven to 325°.

When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups.)

Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months in airtight containers.

Make topping: Dividing evenly into 4 mounds, place marshmallows on a large baking sheet or nonstick baking mat. Using a small kitchen torch, brown marshmallows all over (or heat under the broiler). With an offset spatula, transfer mounds to cupcakes, and top with candied pecans, dividing evenly. Cupcakes are best served the day they are topped; keep at room temperature.

Calling Out Larry's Cupcakes!!

2009-11-19T10:43:00.000-05:00

Today is Larry's Elletson's birthday so if you see Larry, give him a big hug and tell him Happy Birthday!

Larry asked me to make him some birthday cupcakes to take to his office. I came up with two kinds: Lemon Curd Cupcakes with Limoncello Frosting and Chocolate Cream Cheese Cupcakes with Starbucks Cream Liqueur

Layla was very curious about these cupcakes...and definitely disappointed when they were put in the car!

CQ and Layla

Martha Stewart's Almond-Hazelnut Cupcakes with Faux-Bois Toppers

2009-11-10T11:09:00.001-05:00

Martha says: "You might want to throw a woodland-themed celebration just to have an excuse to make cupcakes topped with chocolate faux-bois rounds. Faux bois, or imitation woodgrain, is a favorite Martha Stewart Living Omnimedia motif; it can be applied to chocolate using a wood-graining rocker, found at paint-supply stores. Made with ground almonds and hazelnuts and covered with dark chocolate frosting, the cupcakes are also worth serving on their own, without any other embellishments."

I made these cupcakes for a pretty special weekend dinner that included Eric's (Catherine's fiance) parents...Tom and Pat Olson...visiting from Norwich, NY...we had such a great time with them and learned many fun things about Eric! Look out! Now back to the cupcakes...actually, the reviews were mixed...the cupcake turned out to be surprisingly dry. It was better with the dark chocolate frosting and the chocolate toppers...but on its own...sorry to say it was very blah! I think I might need some one-on-one lessons with Martha!

Layla...on the other hand...here she is looking at the cupcakes over her shoulder from under the table...she thought they looked great!

One major problem I had was finding the wood-graining tool...grrrrrr...and, when you make the toppers you also need a baking sheet-sized piece of acetate....think about it! There are several steps to both the cupcakes and the toppers, so beware...these takes some time to create.

Recipe (page 277)
For Cupcakes (Makes 16 cupcakes):
1/2 cup whole unblanched almonds, toasted (see page 323)
1/2 cup hazelnuts, toasted and skinned (have you ever tried to skin a hazelnut?)(see page 323)
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
3/4 cup milk
4 large egg whites

1. Make cupcakes: Preheat over to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.

2. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.

3. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.

4. 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 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use an offset spatula spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a larget open-star tip (#821). Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top. Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

Dark Chocolate Frosting (Makes about 5 cups)
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

For toppers: Go to this link on Martha Stewart's web site...there is a really great "how to" there.

Day of the Dead White Russian Cupcakes with Chocolate Kahlua Frosting

2009-10-30T22:06:00.001-04:00

Maggie Van Ostrand of Mexconnect explains Day of the Dead this way: In some countries, this time of year is referred to as Halloween and in others, such as Mexico, it's The Day of the Dead, even though, technically, it lasts four days. (In Oaxaca, the Day of the Dead begins eight days prior to November 2nd and is sometimes called The Week of the Dead.)

This is the time of year in which families remember and honor the dead, welcoming their souls home on their annual visit.

She goes on to say that influences from Halloween can also be felt in Mexico during this period, such as little kids ringing doorbells seeking dulces, some dressed as Frankenstein, Dracula, or generic monsters with gruesomely painted faces and rubber hatchets embedded in their skulls.

I love the Day of the Dead artwork and I totally believe in honoring those who have gone to the other side...no matter how they get there. I also am addicted to The Ghost Whisperer!

Layla loved this photo! BTW: if you see Kim Leffler on Saturday, wish her "Happy Birthday"...She had the good luck to be born on Halloween!

Have a great week, CQ

Here is the recipe for White Russian Cupcakes:

Recipe from Cupcakes from the Cake Mix Doctor by Anne Byrn.

White Russian Cupcakes
Makes 22-26 cupcakes

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup vegetable oil
3/4 cup whole milk
4 large eggs
1/4 cup vodka
1/4 cup plus 2 tablespoons Kahlua
1 teaspoon pure vanilla extract

Kahlua Whipped Cream
1 cup (8 ounces) heavy (whipping) cream
2 tablespoons confectioners' sugar
1 tablespoon Kahlua
2 tablespoons semisweet chocolate shavings, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 26 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 17 to 20 min utes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Brush the tops of the cupcakes with the remaining 2 tablespoons Kahlua. Run a dinner knife around the edges of the cupcake liners. Lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely before frosting.
4. Meanwhile, prepare the frosting: Place a large, clean mixing bowl and electric mixer beaters in the freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the cream into the bowl and beat with an electric mixer on high speed until the cream has thickened. Stop the machine, and add the sugar and Kahlua. Beat the cream on high speed until stiff peaks form. DO NOT OVERBEAT OR IT WILL TURN INTO BUTTER.
5. Frost cooled cupcakes with whipped cream. Store in the refrigerator for up to 3 days.

Devil's Food Halloween Cupcakes with Vanilla Butter Cream Frosting....and Skeletons!

2009-10-25T18:46:00.006-04:00

I whipped up these cupcakes this morning using the CakeDoctor's Cupcakes From the CakeDoctor book...she had a recipe for Halloween Spider Cupcakes...I, however, did not have any of the candy pieces around the house...and the decorations seemed too mild for me for Halloween....so I pulled out the skeletons in my closet! ;)

The recipe is super easy...cake mix, eggs, oil and vanilla...all in one bowl and mixed all together...so easy.

Then I had to dig out my Halloween stuff...I have a special XXL box which is overflowing with fun, scary stuff!

I did try a new frosting that I found at the Safeway last week...It's called Pillsbury Easy Frost. It has a star-tip so you can frost like a baker, with fancy points, and it comes in three flavors, chocolate fudge, vanilla dream, a cream cheese. It was so fast...I'm going to try chocolate next time!

Layla wasn't very interested in the cupcakes today...she was more fascinated with the birds having their dinner!

I'll be making another Halloween cupcake later in the week...See you then!

CQ

Here's the recipe for the Halloween Spider Cupcakes:

Halloween Spider Cupcakes
Recipe written by Anne Byrn September 09, 2005
from Cupcakes from the Cake Mix Doctor, page 203

Makes 24 cupcakes (2 1/2 inches each)
Preparation time: 30 minutes
Spider chilling time: 30 to 40 minutes
Baking time: 16 to 20 minutes
Assembly time: 15 minutes

24 silver or foil liners for cupcake pans (2 1/2-inch size)

CUPCAKES
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons Dutch process cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

FROSTING:
Buttercream Frosting (recipe below)
6 drops yellow food coloring
2 drops red food coloring

GARNISHES:
24 Chocolate Spiders (recipe follows)
Tiny round decorating candies (optional)
Brown decorating gel (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with silver paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely, 30 minutes.

4. Meanwhile, prepare the Buttercream Frosting. Place G cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the Chocolate Spiders. Place a small round decorating candy in the center of each eye, if desired. Place a spider on top of each cupcake. There will be 6 extra spiders for additional platter garnish or simply to enjoy. If you wish, pipe a web on the platter using brown decorating gel. The cupcakes are ready to serve.

Store these cupcakes, uncovered or in a cake saver, at room temperature for up to 2 days or in the refrigerator for up to 1 week. Or freeze the unfrosted and undecorated cupcakes in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before frosting, decorating, and serving.

CHOCOLATE SPIDERS
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.

1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.

2. Measure out 1 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.

3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the confectioners' sugar, cereal, and the small chow mein noodle pieces until blended. Line a baking sheet with waxed paper. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on one side and 4 on the opposite side. Space them evenly apart. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.

4. Once chilled, remove them from the waxed paper by pushing up from the underside of the waxed paper.

Store the spiders in a plastic storage container at room temperature for up to 2 days.

the Cupcake Doctor says . . .
Here's something to remember when you're making orange-colored frosting: Use drops of yellow
and red food coloring in a 3 to 1 ratio, adding for example, 6 drops yellow and 2 drops red.

the Cupcake Doctor says . . .
Once the frosting for the cupcakes is made, reserve a small amount of it to pipe on each spider for its eyes.

BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature (see "the Cupcake Doctor says" below)
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.

2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

Martha Stewart's Pumpkin Patch Cupcakes (#16)

2009-10-18T20:55:00.001-04:00

Martha says: "Pumpkin spice cupcakes with tiny marzipan pumpkins are an unexpected alternative (or addition) to pie for Thanksgiving, but these treats would also be welcome at a Halloween party or any other fall occasion." Have you bought Martha's book yet?? It's awesome...go here right now. You'll be so happy you did! This cupcake was the Oct. 15 (I'm a few days late) for the Martha Stewart Cupcakes Club "MSC".

This cupcake was pretty fun to make...it has three parts: cupcakes, frosting, and the little pumpkins. I actually made the cupcakes first and then worked on the pumpkins. They were easier to make than I thought they would be...While I did have my doubts at first, things went really well. Last I made the frosting!

Layla was in my studio laying on her mat when I just plopped two of the cupcakes down to near her eye level...she's such a pro now...I think she's been "making" cupcakes with me for more than 4 years now. Mostly they don't even phase her...but I think it all depends on if it's close to her dinner time or not!

These cupcakes are really moist and the cream cheese frosting is slightly tang-ee...nice combination.

I think these cupcakes are great as a pre-Halloween cupcake! Next week, look out! It will time to unveil the 2009 Cupcake Queen Halloween Cupcake. Who knows what could happen??? Only the Shadow knows for sure!

Have a great week...CQ

For Cupcakes (page 236):

4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground giner
1 tablespoon freshly grated nutmeg
1/4 teaspoon freshly ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1-1/2 cups canned pumpkin puree (not pie filling)

For Decorating:

Cream-Cheese Frosting (page 303)
Makes 4 Cups
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese in the bowl on high speed until fluffy, about 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, then vanilla, and mix until smooth and combined, scraping down side of bowl as needed.

Marzipan Pumpkins

Marzipan Pumpkins:

You'll need a total of 14 ounces of marzipan to make 32 pumpkins. Tint two thirds marzipan orange with gel-paste food color. Tint remaining marzipan green. Using a small rolling pin, roll out green marzipan o about 1/8" thick on a work surface lightly dusted with cornstarch; use a mini leaf cutter to cut out leaf shapes (check out this link: Golda's Kitchen). Note: I just used green marzipan to make a green vine since I didn't have this cutter.. With the palms of your hands, roll bits of orange and green marzipan together into small ropes; cut and shape into stems. Shape pieces of orange marzipan into 3/4 inch balls. Use a toothpick to poke holes in tops of ball and press creases along outer edges from top to bottom. Attach leaves and stems to tops.

CPCK...Everything Cupcakes

2009-10-07T14:36:00.002-04:00

Send me an email at 52cupcakes@gmail.com if you'd like one of these CPCK bumper stickers I designed!

CQ

Martha Stewart's Dotted-Letter Cupcakes...Well, Not Exactly Dotted! (#15)

2009-10-05T11:26:00.001-04:00

This is the 15th cupcake idea I've made from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat, and I will admit right up front that my royal icing "dots" connected themselves into straight lines! Granted, I was in a bit of a hurry to make these for a baby shower...isn't that always the way...but, still it was a fun cupcake idea to try.

This "idea" has four parts: make the royal icing and create the letters...make the cupcakes (I made Martha's One Bowl Chocolate Cupcakes)...make the frosting (I made Billy's Vanilla Buttercream Frosting). Then you assemble everything! Layla was in the kitchen for the entire process...Oh yeah: Before you begin the royal icing, make sure that you have meringue powder, which you can buy at Michaels.

I only needed 18 cupcakes for the baby shower...so I frosted the rest with Billy's Vanilla Buttercream Frosting and brought them to work today!

Here's what Martha says about the Dotted-Letter Cupcakes: "Spell out a birthday wish--or whatever your celebration calls for--with homemade dot letters on a big bunch of cupcakes. The colorful letters (and numbers) are made of tinted royal icing piped oonto parchment paper and allowed to harden before they're placed atop the cupcakes. To save time on the day of the party, pipe the decorations the day before."

I will definitely try these dotted letters again...with more time and the knowledge I gained from this cupcake idea, it should be much easier to get the desired effect!

Have a great week...Layla and I will be back soon!

CQ

Martha Stewart's One Bowl Chocolate Cupcakes

Makes 18 to 24

Ingredients
3/4 cup unsweetened cocoa powder
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Billy's Vanilla Buttercream Frosting

Makes enough for 30 cupcakes

Ingredients
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Royal Icing

Ingredients
2 pounds confectioners' sugar
2/3 cup water, plus more if needed
1/2 cup plus 2 tablespoons meringue powder (wilton.com)
Gel-paste food coloring (optional)

Directions
Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired, a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week.

Martha Stewart's Maple Cupcakes with Maple Frosting (#14)

2009-09-27T23:01:00.004-04:00

Martha says: "Here the crimson autumn leaves are cast in marzipan and placed atop maple-flavored cupcakes and frosting."

Layla says: "I will have one of those, please, with milk!"

Who can resist a maple cupcake the the early fall? Not me and not Layla! These cupcakes have 2 cups of pure maple syrup in them...very maple-ee...Then there's there's the maple frosting with another two cups in that...my Martha Stewart Cupcakes book smells like maple as I sit here writing this!

I did have one minor glitch while making the buttercream frosting: I used a pan that was too small for the maple syrup and it by the time I realized that it was too small, it had started to boil over....trust me, it was extreme stress! So, better to use a pot that may seem too big!

Maple Cupcakes Recipe (page 240 in book)
Ingredients for Cupcakes
2-3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 cup (1 stick) unsalted butter, room temp.
2 cups pure maple syrup,, preferably Grade B
3 large eggs, room temp
1 cup milk
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F. Line standard or mini muffin tins with paper liners. Sift together flour, baking powder, and salt.

2. With an electric mixer on medum-high speed, cream butter until smooth. Add the maple syrup, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture, and beat well to combine. Beat in milk and vanilla until combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until glden and a cake tester inserted in centers comes out clean, about 20 minutes for standard, 10 to 13 minutes for minis. Transfer tins to wire racks to cool completely before removing cupcakes.

4. To finish, use an offset spatula to spread each cupcake with maple buttercream. top with marzipan leaves. Decorated cupcakes can be strored up to 1 day at room temperature in airtight containers.

Ingredients for Maple Buttercream Frosting (page 309 in book)

Martha says: "Before adding the maple syrup to the beaten eggs, it should be heated to 240 degrees F. If you don't have a candy thermometer, you can test by adding a drop of syrup to cold water; it should immediately form a soft ball. Be sure to buy only pure maple syrup, not a brand labeled "pancake" or "maple-flavored syrup," which is actually corn syrup flavored with maple extract. Pure maple syrup is graded according to color and flavor; grade B has a robust flavor that works well in baking and other recipes."

6 large egg yolks
2 cups pure maple syrup, preferably grade B
1 pound (4 sticks) unsalted butter, chilled and cut into tablespoons

1. In the bowl of a standing electric mixer fitted with the whisk attachment, mix egg yolks on high speed until pale and thick, about 5 minutes.

2. Meanwhile, bring maple syrup to a boil in a saucepan over medium heat; clip a candy thermometer to side of pan. Cook until syrup registers 240 degrees F, about 15 minutes. Remove from heat.

3. with mixer on medium speed, carefully pour syrup in a slow, steady stream down the side of the bowl until it is completely combined, about 1-1/2 minutes. continue mixing until the bottom of the bowl is only slightly warm to the touch, 5-6 minutes.

4. Add the butter, a few tablespoons at a time, mixing until completely incorporated after each addition. Once all the butter has been added, scrape down the sides of bowl with a flexible spatula, and continue beating until buttercream is fluffy, about 4 minutes more. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and whisk on low speed until fluffy again, about 5 minutes.

Marzipan Maple Leaves

Divide 5 ounces of marzipan into thirds, and tint with red, orange, and brown gel-paste food colors. Knead all pieces together briefly until colors are streaky. Using a rolling pin, roll out marzipan to 1/8 inch thick on a work surface lightly dusted with cornstarch. Cut out 24 leaves using a 2-1/4-inch leaf-shaped cookie cutter (I found mine at Michaels) for standard cupcakes or 66 leaving using a 1-3/4-inch cutter for minis. Marzipan leaves can be stored up to 1 day at room temperature in an airtight container, between layers of parchment paper.

Have a great week...CQ

Martha Stewart's Chocolate Salted Caramel Cupcakes #13

2009-09-13T20:22:00.003-04:00

For those of you in the know: This is my 13th cupcake in my 175 Martha Stewart Cupcake ideas self challenge. According to Martha Stewart: "Salted caramel's, including chocolate varieties, have become quite popular in recent years; a touch of salt draws out caramel's buttery taste and highlights the sweetness. This cupcake created with the candy's popularity in mind, serves as an excellent incentive to try your hand at making caramel at home. The soft caramel centers hide under a piped peak of satiny chocolate frosting. Fleur de sel, a type of sea salt prized for its distinctive flavor, in available at specialty stores; if you can't find it, you may substitute another sea salt, such as Maldon."

With this recipe you get to make the cupcakes, the caramel that goes into the cupcakes, and the dark chocolate frosting. I did these cupcakes over two days. First I made the cupcakes,which was fairly easy. While the recipe called for makeing 56 mini cupcakes, I really didn't think that I could handle that, so I opted out for the 18 regular cupcakes instead.

Then, last night I made the caramel and I thought it was pretty easy. It seemed to take longer than I thought it would to turn amber, but eventually, it did! And, was it ever good! I can picture making caramels for the holidays with this recipe. It's the first one that's worked for me.

Today, I made the frosting. I was blown away at how easy it was. And, I was surprised at how with such little confectioner's sugar, it help up to the pastry bag. This recipe called for 4-1/2 sticks of butter! You could probably use it as moisterizer! The recipe has just a few ingredients, but has awesome flavor.

The one thing I was having a problem figuring out was how to melt both the chocolate chips in the microwave, and/or boiling the water for the dry chocolate. I ended up doing it at the same time. It was a little harried but eventutally worked out just right!

Finally, we got to the part where we photograph the the lovely Layla with the cupcakes...She was very attracted to the chocolate aroma. But, regally hung in there and earned her special treat of a nice salmon doggy biscuit.

Below are the three recipes...have a great week...CQ and Layla!

Martha Stewart's Chocolate Salted Caramel Cupcakes

The Cupcakes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350°F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

Martha Stewart's Ladybug Cupcakes (#12)

2009-09-08T20:12:00.002-04:00

According to Martha "cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable cupcakes." According to CQ: They do, don't they!

Buy the book: Martha Stewart's Cupcakes

If you've been following my blog, you know that I'm attempting to make all 175 cupcake ideas from Martha Stewart's Cupcakes book. This is #12! And, I will say that while I think these little ladybug cupcakes are so cute, they are a pain in the you know what to make!

I never thought I'd say this, but the real challenge here was trying get the grass to stand up like it does in Martha's photo in the book. I can't tell you how I struggled with this one, folks. My grass, green though it is, was...how should I put this? Well, limp!

Needless to say, I was mortified that I could not get my grass to stand up. And then, there were those ladybugs to make. Hmmmmm....well, the first two or three of those babies were okay, actually pretty fun...by the seventh and the eight I had begun watchin' the clock...and I'm thinking...hmmmm...this could take an hour or more...so I stopped at ten. Whew! If you make these, those little tiny black marzipan dots are the worst to try to pick up.

Layla hung out with me the entire time hoping that I'd drop a little something here and there...and you know, I never knew that dogs liked marzipan!

Have a great week! CQ and Layla

Here are the recipes:

First:

Make Yellow Buttermilk Cupcakes
Makes 36
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Directions

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

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

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

2. Next, make the Swiss Meringue Buttercream

Makes about 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

Directions

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

3. Finally, put the Ladybugs together:

Green, red, and black gel-paste food colors
7 ounces marzipan
Cornstarch, for work surface
Directions

Tint buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small multi-opening tip (#233). Starting at the center and moving outward, pipe rows of grass on top of cupcakes: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/4-inch-long blades, making some slightly longer than others.

Form ladybugs: Divide marzipan in half. Working on a surface lightly dusted with cornstarch, tint one portion red and the other black with gel-paste food colors. Form a 1/2-inch ball of red marzipan for each ladybug body, and a 1/4-inch ball of black marzipan for each head.

Flatten the red ball slightly into an oval shape, and press the head onto the body. Pinch off black marzipan to make tiny balls for the spots, and press onto the body. Repeat to make additional ladybugs with remaining marzipan. Place one or two ladybugs on top of each frosted cupcake, gently pressing them into the buttercream grass.

Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Martha Stewart's Triple Citrus Cupcakes (#11)

2009-08-30T21:08:00.008-04:00

Cupcake #11 in the Martha Stewart Cupcake Book challenge: Triple Citrus Cupcakes!

I wanted to share some of my cupcakes with the creative agency we've been working with: Red Tettemer. This one seemed perfect for train travel. Their offices are in Philadelphia and Susan from their office is coming down to UM today for a presentation and is going to take a dozen of these fiesty babies back with her this afternoon on the train! Hi Steve, Carla and Susan!

The cupcake turned out very moist and delicious...almost like a pound cake...the recipe takes 9!! eggs...I don't think I've ever done that before! But, that Martha did it again!

I went to the Super Giant in Rockville to get the "citruses" early in the morning to avoid the rush of that place. I also bought some mint so I could practice making chocolate mint leaves...but that's a later story.

Layla doesn't really like citrus, but she was definitely a good sport about it. Below is the recipe for the cupcakes and the citrus glaze...rock on, CQ

TRIPLE CITRUS CUPCAKES WITH CITRUS GLAZE
Ingredients

Makes 36
3 1/3 cups all-purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature
Citrus Glaze

Directions

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. 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 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze:

Makes 1 cup
1 1/2 cups confectioners' sugar, sifted
1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime
3 tablespoons fresh citrus juice, such as orange, lemon, or lime
Directions

Whisk all ingredients until smooth and combined. Use immediately.

A Momentary Time Out: Harvey Wallbanger Cupcakes for My Brother!!

2009-08-25T20:08:00.012-04:00

I took a momentary time out from my Martha Stewart cupcake challenge to make some very orange cupcakes for my brother, Jim, who is in the hospital in Post Falls, Idaho.
He requested orange cupcakes and I rose to the challenge. First I checked Martha's cupcake book but couldn't really find the type of orange cupcake I was looking for.....

I knew I needed one with some special taste...Galliano! We're talking Harvey Wallbanger here, kids!
Nigel was very curious about finding this cupcake on the floor...however, he did not try to eat the cupcake or the book!

Still, Layla does know how to give the cupcake that sort of hang-dog look she does so well...she pulls your heart strings, doesn't she?

This was my best packing idea yet...I took one of my plastic containers that I purchased on line. Put the cupcakes in the container. Put wax paper over the cupcakes and taped it down. Then I put plastic mailing "noodles" in the top of the container and put wax paper over that part and taped it down, too. Then I closed the lid and taped it all shut...the cupcakes couldn't move at all. Next, I went to Kinkos-FedEx and got a large Fed-Ex box and the plastic container fit snuggly inside the box! Seemed to work like a charm. My sister-in-law, Mary, said the cupcakes arrived in great shape! Hooray!!

The recipe is below...Enjoy!

HARVEY WALLBANGER CUPCAKES
From The Cake Mix Doctor
Prep time: 25 minutes
Baking time: 1 7-20 minutes
Assembly time: 10 minutes

INGREDIENTS

Makes 24 cupcakes.

1 package plain orange cake mix
1 package instant vanilla pudding (3.4 ounces)
1/2 cup vegetable oil
1/2 cup fresh orange juice (from 2 or 3 oranges)
1/3 cup Galliano liqueur
4 eggs
2 tablespoons vodka
1 teaspoon grated fresh orange zest

FRESH ORANGE AND ANISE BUTTERCREAM FROSTING

8 tablespoons (1 stick) of butter at room temperature
1 teaspoon grated fresh orange zest
3 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice (from 1 orange)
1 tablespoon Galliano liqueur or other anise liqueur

DIRECTIONS

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, pudding mix, oil, orange juice, Galliano, eggs, vodka, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup of batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger...17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.

4. Meanwhile, prepare the Fresh Orange and Anise Buttercream: Place the butter and orange zest in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 second. Stop the machine and add the confectioners' sugar, orange juice and Galliano. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out taking care to cover the tops completely.

Martha Stewart's Marble Cupcakes (#10)

2009-08-25T19:39:00.001-04:00

This marble cupcake is the tenth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book! It was very easy to make and tasted awesome...especially with frosting.

We were having a first birthday party for the Mini on Saturday, so I split this batch in half...some with powdered sugar and some with frosting...a win win situation for sure!

The party was set for 4:00....pizza and then cupcakes! For the birthday party, I made the doggy cupcakes from Martha's book, using pretzels, licorice, etc.

Layla, of course, helped out anyway she could!

She loved her new hat and was the life of the party until the thunder storm began...then it was time to crawl under the bed...sans hat!

The Mini pretty much squashed her blue cupcake and mushed it around her tray...it appeared she was having a grand time!

Here is the recipe:

Ingredients
Makes 16 cupcakes

1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Confectioners' sugar, for dusting

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated 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. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish dust with confectioners' sugar just before serving.

Now, get out there and bake cupcakes!

CQ

Martha Stewart's German Chocolate Cupcakes with Coconut-Pecan Frosting (#9)

2009-08-19T17:08:00.010-04:00

The is the ninth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book. German Chocolate Cupcakes with Coconut-Peacan Frosting!
Did you know that contrary to popular belief, this cake did not originate in Germany...the name actually comes from Baker's German's Sweet Chocolate, which was created in 1852 by Englishman Samuel German for the Baker's Chocolate brand. The original recipe for "German's Chocolate Cake" was sent by a Texas homemaker to a local newspaper in 1957. The cake became quite popular and General Foods, who owned the brand at the time, distributed the recipe to newspapers in the country. Sales of Baker's Chocolate were said to have increased by as much as 73%!

Thought I'd show you what Layla thought of thest cupcakes! You all know that Layla never gets to eat any of the cupcakes she and I make together...however, she always gets a special doggy treat that she likes very much!

Whoa...she got really close to this one...but still the tongue did not come out~!

What I liked about these cupcakes is that they were so light and moist.

And, the frosting is to die for...it's very rich but tastes great with the cupcakes. You will definitely enjoy this project!

Rock on, CQ and Layla

Martha Stewart says: "Semisweet chocolate gives these cupcakes a well-rounded flavor, perfectly complemented by the traditional sticky-sweet coconut-pecan filling and frosting."

Ingredients

Makes 24

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting

Directions

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
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 buttermilk, and beating until combined after each. Beat in chocolate until combined.
Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.

Coconut-Pecan Frosting

Ingredients

Makes enough for one 9-inch 3-layer cake

3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups (7 ounces) sweetened flaked coconut
1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Martha Stewart's Tiny Cherry and Almond Tea Cakes (#8)

2009-08-16T19:16:00.008-04:00

The is the eighth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book...and so far, so good. These little cupcakes were extremely easy to make...although I do find myself chatting with Martha in my mind as I'm going through the recipes!

Luckily Layla is usually around to help me through it (lol)!

The hardest thing was pitting the cherries...yet, it was so worthwhile. I didn't think that anyone would want to have to be careful about eating these little mouthfuls...one bite and they disappear!

In these photos you get a feel for the bubbly cherry juice that popped up out of the cupcake. The almond flavor is very subtle.

I think they look adorable!

Rock on....CQ

Martha Stewart says: "Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking."

Ingredients

Makes 30

1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
1 cup all-purpose flour, plus more for tin
1 1/4 cups finely ground unblanched almonds
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
4 teaspoons kirsch (cherry brandy)
30 sweet (Bing) cherries

Directions

Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

Martha Stewart's Meyer Lemon Cupcakes (#7)

2009-08-10T21:44:00.003-04:00

The is the seventh cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book. For this cupcake, you also make the lemon curd using Myer Lemons.

I made these cupcakes for Laura's birthday...but a week late, because we were in Ocean City for her actual birth day! We went to The Hobbit on 81st Street...wow, that place has changed. It was awesome!

If you make these, make sure that you leave enough time for the entire process. Once you make the lemon curd you have to chill it for at least 2 hours.

I ordered these cute cupcake liners from fancyflours.com. They tons of really cute liners. Tell them that the Cupcake Queen sent you!

Layla was very serious during this photo shoot...but she got a big non-grain treat at the end of the session!

Hope you have a fantastic week...I'll be thinking about all of you. You are the greatest!

Rock on, CQ

Meyer Lemon Cucpake Recipe: Martha's book says: "The mild and sweet flavor of Meyer lemon is one of Martha's favorites, these zest-flecked cupcakes are filled with Meyer flemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid is generally available at specialty stores in winter and early spring. If you can't find Meyer lemons. use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration."

Make 42 cupcakes.

Ingredients

3 1/2 cups all-purpose flour, sifted
2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
3 cups granulated sugar
8 ounces cream cheese, room temperature
7 large eggs, room temperature
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Lemon Curd (made with Meyer lemons; see recipe below for ingredients and directions)

Directions

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

3. 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 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.

Lemon Curd
Martha says: "A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange."

Ingredients

2 whole eggs plus 8 egg yolks
1 cup sugar
2/3 cup fresh lemon juice (about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, room temperature
(Makes about 2 cups)

Directions

1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

Martha Stewart's Coconut Chick Cupcakes (#6)

2009-08-03T13:56:00.002-04:00

This is my sixth cupcake in the Martha Stewart self-challenge to make all 175 cupcakes in Martha Stewart's cupcake book: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback). So, far this one has been the most fun!

Even Layla liked it...she thought she had a new friend to hang out with!

I actually made three of the chicks...they are pretty labor intensive. Luckily, I was able to find the red candy-coated licorice pastels at the Candy Kitchen while I was in Ocean City, MD over the weekend. I thought I was going to have to order them online! The little beak is an almond!

After that I just used the remaining frosting and toasted coconut to make regular cupcakes.

I brought the chicks into work for two of my colleagues who have little girls names Kate and Aerial...they will love them!

It's the first time I've made toasted coconut! It was pretty easy and I was so impressed with myself!

Here's the recipe:

Ingredients:

Makes 20 Vanilla Cupcakes
Nonstick cooking spray
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
2 vanilla beans, halved length-wise, seeds scraped and reserved
Finely grated zest of 2 lemons (about 2 tablespoons)
3 large eggs
1 cup of buttermilk
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees.

Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.

Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

Swiss Meringue Buttercream Frosting Ingredients

Makes 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1-1/2 teaspoons pure vanilla extract
Directions

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

Decorating

4 cups sweetened shredded coconut, toasted
1 piece (10 inches) black licorice lace, cut into 40 (1/3-inch) pieces
20 whole almonds
140 red candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces

Step 1:
Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

Step 2:
Press toasted shredded coconut (see how to toast coconut below) into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

Step 3:
Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Toasted Coconut:
Preheat oven to 350 degrees. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.

Have a great week!
CQ

Martha Stewart's Pistachio-Raspberry Tea Cupcakes (#5)

2009-07-26T18:25:00.008-04:00

This is my fifth Martha Stewart Cupcakes book cupcake in my challenge to make all 175 cupcakes in the book. These little beauties...cupcakes...or as Martha calls them...tea cakes...turned out awesome! We ate a couple right out of the oven and they were so yummy!

And, the best thing about them is that they are made completely in a food processor.

The recipe says that it makes 15 cupcakes...I only got a dozen out of it, but I tend to fill the cupcake liners a little fuller than I should!

Layla and the Pistachio-Raspberry Tea Cupcakes! The recipe is below...

Martha says: "These brightly colored cupcakes are very simple to make--a food processor handles all the mixing. You'll find the slivered pistachios at speciality stores or online retailers; you may substitute chopped pistachios instead."

Makes 15 standard or 36 mini cupcakes

Ingredients
Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Directions
Preheat oven to 375 degrees.

Line standard or mini muffin tins with paper liners; coat liners with cooking spray.

In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth.

Add flour; pulse until just moistened and combined; do not overmix.

Divide batter evenly among lined cups, filling each three-quarters full.

Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini).

Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis.

Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

First published: May 2009

I think you'll really enjoy these "tea cakes."

Have a great week, CQ

Martha Stewart's Cookies and Cream Cheesecakes (#4)

2009-07-23T14:06:00.001-04:00

Some of you may know that I've challenged myself to making all one hundred and seventy-five cupcakes from Martha Stewart's Cupcakes book.

Layla likes this cheesecake cupcake, too!

So far this is my fourth one! As some go, this recipe was pretty easy to make. The photo above is the chopped oreos that go into the batter at the end.

Hope you enjoy making these!

Below is the recipe! Enjoy!

CQ

Martha Stewart's Cookies and Cream Cheesecakes Recipe
Makes 30

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Martha Stewart's Yellow Buttermilk Cupcakes with Fluffy Vanilla Frosting

2009-07-12T18:32:00.008-04:00

Monday, July 13, is Ali's birthday...she lives in Pittsburgh...Layla loves her and her sister, Sam!

I hope something big is planned for her birthday! Layla thinks it's a pretty big deal!

Recently I purchased Martha Stewart's cupcake book: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback) . And after I looked it over, I've decided on another challenge for myself..and, it makes me very nervous to actually write it out...

I've decided to make each cupcake in Martha's new book...THERE! I've put it in writing. WOOF!

I've already made three of them...one I haven't posted on the blog yet. The one I made today was her Yellow Buttermilk Cupcake is my third. And, I frosted them with Martha's Fluffy Vanilla Frosting.

Martha says that I will like make these cupcakes again and again...see below...and I think she's correct. They do taste awesome! Give them a try!

I bought these two little people when I was in France recently...The turtle (I am a Terp, you know!..in the hand was found at Home Goods!

Here's the recipe:

Yellow Buttermilk Cupcakes
You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate, page 302) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender. makes 36

3 cups cake flour (not -self--rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (21/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Fluffy Vanilla Frosting (page 302)
Round candy sprinkles (nonpareils), for decorating (optional)

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

Frosting Instructions:

Ingredients

Makes about 4 cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Directions

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

My Fourth of July Cupcakes!!

2009-06-23T09:40:00.012-04:00

Click here and below to see"My All American Cupcakes: Red, White and Blue!" Cupcakes that I've created.

Red, White and Blue: 4th of July Cupcakes

On flickr: here.

On flickr: here.

Or, to try these to try these "burgers," click here!

Have a great 4th!

CQ

Martha Stewart's Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly

2009-06-20T16:00:00.008-04:00

Layla is very interested in these peanut butter cupakes...but no, she got a doggie treat instead!

Just bought Martha Stewart's book called Cupcakes....and was inspired to make her Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly for my brother, Jim,...symbolically really, because he is in the hospital right now in Spokane, WA, with bacterial pneumonia.

This is how they looked when they came out of the oven....pretty gorgeous, huh? They smelled great, too.

It was fun frosting them and putting the strawberry jelly on top...so far everyone's loved them!

I found these cool plastic containers online and I love them. I ordered both the 1/2-doz and dozen containers. They work great!

This is how they looked on the way out the door!

This is the recipe:

Peanut Butter Cupcakes

Ingredients

Makes 18
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition. Mix sour cream and vanilla.

Add dry ingredients to mixture. Scrape sides of bowl.

Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

Peanut Butter Frosting and Jelly

Ingredients

Makes about 3 cups
6 ounces cream cheese
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions

Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Hope you like them and...have a great week!

CQ

Anne McDonough's Turner Hall Decorate Your Own Cupcake Birthday Party!

2009-06-03T08:30:00.005-04:00

The first Monday of each month we have a birthday party for our colleagues born in that month...this month Anne McDonough (smiley person on far left) was the only birthday person! Margaret and I decided it would be fun to make it an interactive birthday party and have everyone decorate their own cupcakes!

We each made two dozen cupcakes...vanilla and chocolate...and brought in canned frosting...vanilla and chocolate....and toppings galore...and little doodads like toppers, funny cupcake things and the like.

The party was a huge success...the men were a bit intimated by the hubbub...but they eventually came in an grabbed an unadorned cupcake to eat!

The decorators were so creative....

In case you can't tell: this is called "Ode to Kitty Litter"....Everything is better when it's sparkly!

This party was so much fun and everyone was chatting away...and eating cupcakes! Happy Birthday, Anne!

CQ will be visiting France next week....ooh lala! We'll see what kind of cupcakes we find there!

Rock On!

Bisquick Bacon Pancake Cupcakes with Maple Syrup and Bacon Frosting

2009-05-25T22:30:00.007-04:00

Used Bisquick's pancake recipe...added maple syrup and bacon bits...and baked at 350...Frosting was basic white...added maple syrup and put bacon bits on top! Tastes like breakfast!

Have a great week...and remember to Rock On!

CQ

Mam Papaul's Red Velvet Cupcakes with Cream Cheese Frosting

2009-05-11T15:09:00.002-04:00

Found this cake mix (that included frosting!) when I was in Williamsburg shopping a few weeks ago.

Here is what the cake mix box says:

"So many stories of the origins of cakes and pastries recall the day of the Belle Epoque, with all its sophistication and style. Oftentimes, these recipes are lost through the generations, but not this time! My grandmother - Mam Papaul - was not a lady of high society. How she came upon these recipes remains a family mystery and a perpetual favorite. Bake them with love for your family while enjoying a piping hot cup of Cafe au Lait."...signed by Nancy Wilson, President.

Here's the link to Mam Papaul's web site...http://www.mampapaul.net/...enjoy and have a great week!

Rock On, CQ

Return to Those Mint Julep Cupcakes for the Kentucky Derby!

2009-04-29T21:45:00.001-04:00

I've had a very interesting week that I can't tell you about yet...lots of interesting things are happening but I can't discuss them yet...but they could be really cool!

So, back to cupcakes...May 5th is my Mom's birthday...Happy Early Birthday, Ma!

These cupcakes are for the Kentucky Derby. They are from the new Cupcakes Galore book. The frosting is different than any I've made before but was fun to do, and in the end, worked out well. The frosting has Mint Julep in it and the cupcake recipe called for bourbon! Wee Doggies...it's going to be some party...I mean race!

Go Horses!

CQ

p.m. Don't forget the champagne!

Lemon-ee Kite-Flying Cupcakes for a Spring Day

2009-04-23T20:56:00.002-04:00

Spring has finally come to the Washington area...Yippee...it must be time to fly kites!

These are lemon cupcakes with lemon frosting.

I picked up the little kite flying characters at the local hobby store.

If you live in the DC area, be sure to visit the University of Maryland's Maryland Day this coming Saturday...free activities and events...10-4...rain or shine...it's a blast!

Rock on!

CQ

"My Peeps" Easter Cupcakes 2009

2009-04-11T22:37:00.006-04:00

I absolutely love peeps....don't you? But I really love stale peeps the best!

So, I decided to have more fun this year with peeps. I made vanilla cupcakes from a cake mix...I followed the directions on the box, and added 1 cup of sour cream and a cup of white chocolate chips.

I made vanilla frosting and just started decorating and I had so much fun!

Layla agreed to pretend to be the Easter Bunny...and she almost ate the bunny in front on her!

BTW: I just wanted to give a shout out today...April 12...to THE AIDEN...Today is Aiden's birthday...he is two years old...he's the little guy in the middle between his mom and dad who just returned home. Aiden lives in Spokane, Washington...if you see him today make sure he's having a happy birthday...and give him a big kiss for CQ!

Have a great week....CQ

CQ Meets the Ace of Cakes!

2009-04-02T09:42:00.005-04:00

Duff came to the University of Maryland last night...I got to meet him...he was so cool. The place was sold out! And, he made a University of Maryland cake...Mary Alice is a Um Alum and Duff actually called her during his talk and put her on speaker phone!

It was a blast!

CQ

Wow! 52 Cupcakes One of Top 10 Favorite Cupcake Blogs

2009-04-01T11:48:00.002-04:00

Hey! Just heard that 52 Cupcakes was named as one of the 10 Favorite Cupcake Blogs by Cupcakes Take the Cake..Here's the link: .http://www.blogs.com/topten/10-favorite-cupcake-blogs/index.html

Rock On!

CQ

Today is Chris' Birthday! Go Chris and Go Pitt!

2009-03-16T11:29:00.003-04:00

Hi Chris...you should be receiving these cupcakes today, March 16!

Chocolate with vanilla frosting!!
We hope that you have a GREAT! birthday...

Chris and his family...Steph, Sam and Al...live in Pittsburgh...he's a great guy...sort of a Superman type, he is my nephew, afterall...if you see him today, wish him Happy Birthday from the CQ!

Rock On and have a great week!

CQ

White Chocolate Turtles Top Vanilla Vanilla Cupcakes and Ancho Chili Chocolate Cupcakes for Two Terps Wedding

2009-03-05T11:58:00.010-05:00

This was my first experience at making cupcakes for a wedding! 24 DOZEN! And, it turned out to be a great experience for me. Above you see the "wedding cupcake." I also made 24 dozen cupcakes...6 dozen vanilla vanilla cream cheese cupcakes with white chocolate frosting and 6 dozen chocolate ancho chili cupcakes with vanilla vanilla frosting.

This was very much a Maryland Terrapin event...the wedding was in the Memorial Chapel at UM. And, the reception was at the Newton White Mansion in Mitchellville, MD. Our mascot, Testudo, was in attendance!

The colors were...of course...red, black and white! Half the cupcakes had red liners and the other half had black liners.

Here I am just before we loaded the cupcakes into the back of the jetta!

Hope you have a great weekend...Happy baking!

CQ

That's Some big Cupcake, Layla!

2009-02-17T15:07:00.002-05:00

That's some big cupcake, Layla!, originally uploaded by cupcakequeen.

Extra extra extra (XXX) Large (L) cupcake for
Catherine and Eric's engagement!

Made with the Wilton Giant Cupcake Pan from Target!

Cupcake Queen received a beautiful cupcake necklace from her friends in the Women's Studies Dept. at the University of Maryland for Valentine's Day! You are all so sweet...

My Funny Valentine Devils Food and Starbucks DoubleShot Cupcakes with Vanilla Buttercream Frosting

2009-02-11T15:29:00.004-05:00

Layla Predicts Superbowl Winner!

2009-02-01T17:18:00.003-05:00

Martha Stewart Gingerbread Cupcakes Topped with Caravella Limoncello Creamcheese Frosting and Ginger Boy Snaps

2009-01-12T16:09:00.006-05:00

Gingerbread cookies, gingerbread cupcakes...too much fun for the Cupcake Queen! And, the Limoncello Cream Cheese Frosting...WOW!

We were even dipping the little gingerbread boys into the frosting! So, first I made the ginger snap cookies! I found the cookies cutters at Michaels!(recipe below)

Then I made the Martha Stewart gingerbread cupcakes! (see recipe below)

Then I made the frosting...with Layla's help, of course! Isn't she adorable!

RECIPES

Ginger Snaps:
3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a cookie cutters to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 6-8 minutes depending on the size of the cookies. Small ones will take about 6 minutes, larger cookies will take about 8 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Martha Stewart Gingerbread Cupcakes:
Makes 12
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature, lightly beaten
1 recipe Butter Glaze

Heat oven to 350 degrees. Line 12 muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

Caravella Limoncello Creamcheese Frosting

1 8-ounce package cream cheese, at room temperature
1/2 stick unsalted butter
4 cups confectioners' sugar
Zest of 1 lemon, grated
1 tablespoon fresh lemon juice
2 tablespoon Caravella Limoncello

With an electric mixer on medium, beat the cream cheese and butter until softened. Slowly add the sugar, zest, juice and Limoncello and beat until creamy, about 3 minutes.

Hope you have a great week!

Rock on, CQ!

Funny The Aiden Video: Mom!

2008-12-24T11:37:00.000-05:00

Aiden wants Mom

The Pink Xmas '08 Office Party Cupcakes

2008-12-19T12:05:00.003-05:00

Hope you all have a GREAT! holiday....CQ