Nummy Yummy Cupcakes. Om nom nom.

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Nummy Yummy Cupcakes. Om nom nom.

Miss Otter Miss Otter
So I searched for a cooking section and couldn't find one! If I missed it, please let me know, other wise...

I am a huge baker and am looking for some new/different cupcake recipes. Everyone I know asks for the same flavours over and again and I'm hoping to find some new ones to tempt them with.

Anyone here have any favourites?
05/16/2011
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DeliciousSurprise DeliciousSurprise
I don't make them but I eat them.

05/16/2011
Pixel Pixel
I adore Irish Car Bomb Cupcakes. (obviously, these are for adults)

Cupcake Ingredients
1 cup Guinness
1 stick, plus 1 tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tbs vanilla extract
2 cups flour
2 1/2 tsp baking soda

Cupcake Directions
1. Preheat the oven to 350; line a muffin tin with cupcake liners.
2. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
3. Remove from heat, and whisk in the cocoa and sugar.
4. In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
5. Sift together the flour and baking soda, and fold in the batter.
6. Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

Frosting Ingredients
1 stick of unsalted butter, room temperature
3 cups confectioners' sugar
Bailey's Irish Cream
Jameson Irish Whiskey

Frosting Directions
1. Put the stick of room-temperature butter in a large mixing bowl and bet at medium-to0high speed for a few minutes.
2. Add a few short glugs of Bailey's and a tiny bit of Jameson, and mix at low speed.
3. Gradually spoon confectioners' sugar into the bowl, mixing on low speed.
05/17/2011
Pixel Pixel
Dark Chocolate Azteca Cupcakes with Cinnamon Buttercream

1/4 c unsalted butter
2 T Hershey's Special Dark Cocoa Powder
3 T water
1/2 c granulated sugar
2 T well beaten egg
2 T buttermilk
1/2 T vanilla
1/2 c all-purpose flour
1/8 t baking soda
1/4 t baking powder
1/4 t cinnamon
1/4 t ancho chile powder
1/8 t or more of cayenne depending if you like some heat (this is an awesome ingredient! It really kicks up the feel of the cupcake)
pinch of salt

Preheat oven to 350 F. Prepare 5 - 6 muffin tins.
Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, egg, buttermilk, and vanilla. Sift flour, baking soda, baking powder, cinnamon, ancho, cayenne and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).

Fill muffin tins to about 2/3 full for rounded cupcakes. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester.
Allow cupcakes to cool.

Cinnamon Buttercream

1/2 c unsalted butter, at room temperature
1 c powdered sugar
1/2 t cinnamon
dash of vanilla
pinch of salt

Beat the butter until light & creamy. Beat in 1/4 c of sugar, cinnamon, vanilla & salt until combined. Continue to add the sugar 1/4 c at a time. Taste & add more cinnamon if you wish.

Makes 5 - 6 cupcakes
05/17/2011
DustBunny DustBunny
I love to make vanilla cupcakes and fill them with different jams. Mmm vanilla cupcake with strawberry center and a lemon butter cream, don't mind me I'm drooling. I learned lots of tricks when I was in culinary school, like a lot of those "fancy tools" they sell you don't need. If you want to hollow out a cupcake to add a filling, you can just use an apple corer, they work very well and cut a nice cavity.

I love making Boston Cream cupcakes, yellow cupcake, custard filling and a chocolate ganache topping. These look cute and everyone goes nuts for them.
05/17/2011
Pixel Pixel
Aaaaand, last recipe. (sorry for spamming!)

Earl Grey Cupcakes with Lemon Buttercream
Yields: 12 - 15, I halved the original recipe


For the cake:
1/2 cup unsalted butter, at room temperature
1 cup of sugar
2 eggs
1 1/2 cups of flour
2 tbsn. baking powder
1/2 tsp. salt
1/2 cup milk
1 1/2  bags of earl grey tea

For the frosting:
1/2 cup unsalted butter
2 cups of powdered sugar
zest of 1 lemon
1 1/2 tbsn. lemon juice


Preheat oven to 350 F. Fill a cupcake pan with liners. Beat the butter until creamy, then add the sugar and beat until fluffy. Add the eggs one at a time, making sure that they are incorporated thoroughly. In a bowl, combine the rest of the dry ingredients, including the tea leaves. Next, add half of the dry mixture. Add the milk then the remaining flour, stir until combined. Fill cupcake liners about 2/3 full. Bake for 15 - 20 minutes, rotating halfway to ensure even baking. Let cool completely before frosting. 

For the frosting, cream the butter until nice and smooth. Gradually add the powdered sugar. Next, add the lemon zest and lemon juice, making sure it is well incorporated. Frost the cupcakes and enjoy!
* You can also add some loose tea leaves into the frosting for a stronger earl grey flavor.
05/17/2011
K101 K101
Wow! That pic is awesome! Someone did a damn good job on those cute little guys! I love cupcakes! I don't know anything special about making them. I just do it the easy way. & My mother gets cupcakes from this place called Gi-Gi's cupcakes that are HUGE, actually the icing is what's big. It's like a freaking foot tall. I'm serious! They're so unbeliebably beautiful, but taste terrible. They have some crazy cupcakes though! My mom spent like 40 dollars on 3-4 cupcakes! Outrageous! They really are bad though. It's hard to even choke them down. Lol. They just make nice little decorations at our parties. Very expensive decorations. I'd rather make my own. They're always great!
05/17/2011
wetone123 wetone123
Those look like some great recipes Pixel Kitten!
05/17/2011
Rachel Nunez Rachel Nunez
.. you guys are making me hungry.
05/17/2011
Selective Sensualist Selective Sensualist
Damn! Those are some amazing-sounding recipes! (It is definitely NOT spamming to post something so awesome! Keep the recipes coming. I'll definitely revisit this thread when I need a recipe.)
05/17/2011
Jul!a Jul!a
I bookmarked this thread so I can come back for the recipes when I actually have time to make them. Awesome and thanks for the sharing!
05/17/2011
Miss Otter Miss Otter
Quote:
Originally posted by DeliciousSurprise
I don't make them but I eat them.

Oh god! I love the muppets and these are all kinds of AMAZING! <3 Love them!
05/17/2011
Miss Otter Miss Otter
Quote:
Originally posted by Pixel
I adore Irish Car Bomb Cupcakes. (obviously, these are for adults)

Cupcake Ingredients
1 cup Guinness
1 stick, plus 1 tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tbs ...
Mmm, gotta love Baileys in just about any recipe and I'm not going to say no to guiness. I have a bottle sitting in the back of my pantry, I think I may have to be trying some out soon.
05/17/2011
Miss Otter Miss Otter
Quote:
Originally posted by Pixel
Dark Chocolate Azteca Cupcakes with Cinnamon Buttercream

1/4 c unsalted butter
2 T Hershey's Special Dark Cocoa Powder
3 T water
1/2 c granulated sugar
2 T well beaten egg
2 T buttermilk
1/2 T vanilla
1/2 c all-purpose ...
I've done a cinnamon buttercream before-- its amazing! I love it!

But that azteca chocolate recipe looks GREAT! A bit of spice and a bit of sweet chocolate. Great idea, def adding it to my book of recipes.
05/17/2011
Miss Otter Miss Otter
Quote:
Originally posted by Pixel
Aaaaand, last recipe. (sorry for spamming!)

Earl Grey Cupcakes with Lemon Buttercream
Yields: 12 - 15, I halved the original recipe


For the cake:
1/2 cup unsalted butter, at room temperature
1 cup of sugar
2 eggs
1 ...
You def are not spamming (which is what I am doing right at the moment) and I appreciate all your recipes. I'll add one of my own to the mix:

Margarita Cupcakes!
CAKE:
9 ounces Margarita Mixer, bottled liquid
3 ounces tequila
3/4 ounce Grand Marnier
1 (18.25 ounce) box white cake mix
3 large egg whites
2 Tablespoons canola oil
1 Tablespoon lime zest

LIME BUTTERCREAM ICING:
1 cup unsalted butter, at room temperature
5 to 6 cups powdered sugar
2 Tablespoons lime juice, freshly squeezed
1/8 teaspoon salt
1 teaspoon lime zest
green food coloring, if desired
small lime slices for garnish, if desired



Directions:
1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1 1/4 cups for the recipe; pour the rest on some ice and drink it while making the cupcakes

3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1 1/4 cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.

4. Spoon the batter into cupcake liners (about 3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.

5. Prepare icing: Once cucpakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you'd like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer... spreading or piping the frosting. Use small lime slices as garnish.
05/17/2011
Airen Wolf Airen Wolf
Quote:
Originally posted by Pixel
Aaaaand, last recipe. (sorry for spamming!)

Earl Grey Cupcakes with Lemon Buttercream
Yields: 12 - 15, I halved the original recipe


For the cake:
1/2 cup unsalted butter, at room temperature
1 cup of sugar
2 eggs
1 ...
You are allowed to spam anytime you want....OMG YUM!
05/17/2011
Pixel Pixel
So, I found a few new cupcake recipes and thought I should share.

These are freaking amazing. *swoon*

Peppermint Patty Brownie Cupcakes

8 ounces semi-sweet or bittersweet chocolate, coarsely chopped (I used semi-sweet)
1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
1 cup white granulated sugar
3/4 teaspoon salt
3 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder, sifted
12 small (1 ½-inch) chocolate-covered peppermint patties, such as York Peppermint Patties (I used the "fun size" ones)

1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners (I used tinfoil liners to look more like the wrappers of the patties). Place the chopped chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water (or do what I did and set a small sauce pan directly on the stove with the chocolate and butter in it, stirring often to not burn anything). Stir occasionally just until melted, 4 to 5 minutes.

2. Remove the bowl or the pan from the heat. In a separate bowl, whisk together the sugar and salt and then pour in the chocolate mixture. Beat in the eggs one at a time to combine. Gently beat in the flour and cocoa until just smooth (do not overmix!).

3. Spoon 1 heaping tablespoon of batter into each lined cup. Place one peppermint patty on top, gently pressing into batter. Top with 2 tablespoons (I only had enough for about 1 1/2 tablespoons or less to top each, but it still turned out perfect) batter, covering the patty completely.

4. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers. Makes 12 cupcakes.
06/05/2011
Pixel Pixel
Chocolate Chip Cookie Dough Cupcakes

Brown Sugar Cupcakes
3/4 cup (1-1/2 sticks) butter, room temperature
3/4 cup light brown sugar (I packed mine)
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup milk
1 tsp vanilla
1. Preheat oven to 350 degrees.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 30 seconds after each.
5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
6. Measure out milk and vanilla together.
7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
8. Add about one third the milk/vanilla mixture and beat until combined.
9. Repeat above, alternating flour and milk and ending with the flour mixture.
10. Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
11. Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).


Chocolate Frosting
2 sticks butter, softened
1 cup unsweetened cocoa powder
6 cups confectioner's sugar
1/2 cup milk
2 tsp vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.

And here's the eggless cookie dough recipe...

Eggless Cookie Dough - from How To Eat A Cupcake
· 1/4 cup butter, softened
· 1/4 cup brown sugar, plus 2 tablespoons
· 2 teaspoons water
· 1/2 teaspoon vanilla
· 1/2 cup flour
· 1/4 teaspoon salt
· 1/3 cup mini chocolate chips (optional)
1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
2. Store in refrigerator until ready to use.
06/05/2011
Pixel Pixel
Black Bottom Cupcakes

These are really rich and just...guh. So good.

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling:
1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a tablespoon of the filling into the center of each cupcake, dividing the filling evenly.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.
06/05/2011
kelaaa33wish kelaaa33wish
I make wax cupcake candles. They look and smell like vanilla cupcakes sorry I dont have any baking tips though.
06/05/2011
Retro Retro
***Saving all of these. I am a bakery whore.***
06/05/2011
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Unique posters: 12