Carrot Cupcakes – Simple and Delicious

The closest I could get to pumpkin is Carrot Cupcakes.  We are not pumpkin fans.I thought tinting the frosting orange was a nice touch.  Needless to say these cupcakes were delicious.  Give them a try!

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Ingredients

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg or allspice
1/4 teaspoon ginger
8 Tablespoons butter, melted
1 1/4 cups grated carrots
1/4 cup raisins (optional)
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

Directions

1.  Preheat oven 350 degrees
2.  Whisk flour, baking soda, baking powder, salt and spices.
3.  In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth.  Add grated carrot, raisins and stir together.
4.  Whisk in flour mixture until just combined.
5.  Divide batter among muffin cups.  Bake until tops spring back.  15-20 minutes.  Transfer to rack and let cool 5 minutes.  Remove the cupcakes to the rack to cool completely.

Frosting

Ingredients

1/2 stick butter, softened
8 oz package of cream cheese, softened
1 teaspoon vanilla
pinch of salt
2 cups confectioners sugar

Directions

1.  Mix butter, cream cheese and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on high 2-3 minutes.
3.  Frost cupcakes.

Simple and Delicious.  You will love these cupcakes.  Very much a part of Autumn!

 

Cherry Almond Cupcake

I baked these cupcakes a year ago for Rachel.  I baked them today as Paige chose these for her birthday.  I don’t know why I don’t make these more often.  They are awesome!  Happy Birthday Paige!!

Cherry Almond Cupcakes

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Ingredients

 

1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 cup milk
1/3 cup chopped Maraschino cherries

Directions

Preheat oven 350 degrees and line 12 cup muffin pan with paper liners.

1.  Whisk flour, baking powder and salt in medium bowl.  Set aside.
2.  With electric mixer or stand up mixer, beat butter on medium high speed until creamy.  About 1 minute.
3.  Add sugar and beat until creamy, about 4 more minutes.
4.  Beat in eggs, one at a time, then 2 teaspoons vanilla.
5.  Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk.  When all blended mix on medium high speed until just combined.
6.  Fold cherries into batter and mix.
7.  Divide the batter among the muffin cups.  Bake until the tops spring back, 20-25 minutes .  Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

Cherry Almond Frosting

Ingredients

1 1/2 sticks butter, softened
3 cups confectioners sugar
pinch of salt
1/4 teaspoon almond extract
3 Tablespoons Maraschino cherry juice
1 drop pink food coloring (Paige likes pink.  I do too!!)

Directions

1.  Mix butter, sugar and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on high 2-3 minutes

Simple AND Delicious. YUM!!

 

 

 

Tiramisu Cupcakes

I am still working on the 50 Cupcake  list from Food Network. Here is Tiramisu Cupcakes.  Who doesn’t love Tiramisu?

Tiramisu Cupcake

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Ingredients

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
8 Tablespoons butter, melted
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
1/4 cup brandy

Directions

1.  Preheat oven 350 degrees
2.  Whisk flour, baking soda, baking powder, salt and espresso powder.
3.  In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth.
4.  Whisk in flour mixture until just combined.
5.  Divide batter among muffin cups.  Bake until tops spring back.  15-18 minutes.  Transfer to rack and let cool 5 minutes.  Remove the cupcakes to the rack to cool completely.

Frosting

Ingredients

1/2 stick butter, softened
4 oz package of cream cheese, softened
3/4 cup Macarpone cheese
1 teaspoon vanilla
pinch of salt
2 cups Confectioners Sugar

Directions

1.  Mix butter, cream cheese, sugar and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on high 2-3 minutes.
3.  Frost cupcakes. Dust with Cocoa!

Simple and Delicious!

Blood Orange Olive Oil Cupcakes

I frequent the Olive Cellar in Appleton.  This is a specialty olive oil and balsamic vinegar store.  My favorite oils are the Tuscan Herb and Blood Orange Olive Oil. My favorite balsamic vinegar are the Espresso, Dark Chocolate and Tangerine. I have had the Blood Orange Olive Oil cupcakes on my list of things to do for a long time.  Today was the time to do so.  I found this recipe on Food Network.  It went over quite well in our home.

Blood Orange Olive Oil Cupcakes

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Ingredients

1 3/4 cups all purpose flour (I used 2 cups cake flour and 1 Tablespoon meringue powder)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
1 Tablespoon orange zest
2 Tablespoons balsamic vinegar (I used tangerine balsamic vinegar. You could add 1/4 teaspoon orange extract to 2 Tablespoon balsamic vinegar)
2 Tablespoons whole milk
3/4 cup extra virgin olive oil (I used blood orange olive oil.  As noted above I get my oils and vinegar at the Olive Cellar.)

Directions

  1.  Preheat oven 350 degrees.  Place paper liners in a 12 cup muffin tin.
  2. Blend together the flour, baking powder and salt in a medium bowl to blend.
  3. Using electric or stand up mixer beat the sugar, eggs, and orange zest in a large bowl until pale and fluffy, about 3 minutes.
  4. Beat in vinegar and milk.
  5. Gradually add oil.  Add flour mixture and stir until blended.
  6. Fill muffin tin almost to the top of the paper liners.
  7. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached.  About 20-25 minutes.
  8. Transfer to wire rack an cool for about 10 minutes.
  9. Remove muffins onto a platter and let cool.
  10. Sift powdered sugar over muffins.

I also made topped the cupcakes with orange glaze (see below) and chocolate ganache.

Variety is the spice of life, right?!  As always, simple and delicious!!

Orange Glaze

1/2 cup confectioners sugar
1 Tablespoon, juice from an orange
1/4 teaspoon orange extract

Whisk together and spread on cupcakes.

Mexican Hot Chocolate Cupcakes

We had a spicy Sunday.  Chimichangas, tacos, green chili and Mexican Hot Chocolate Cupcakes.  It was simple and DELICIOUS!

Mexican Hot Chocolate Cupcakes

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Ingredients

1 cup all purpose flour
1/4 cup almond flour
1 teaspoon cinnamon
pinch cayenne
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup unsweetened cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 egg
1 teaspoon vanilla

 

Directions

1.  Whisk flour, almond flour, cinnamon, cayenne, baking soda and salt in a bowl.  Set aside.
2.  Heat milk until hot but not boiling. (you can use double boiler or microwave)
3.  In a large bowl pour warm milk over unsweetened cocoa, whisk until smooth.  Let cool slightly.
4.  Add sugar, oil, egg and vanilla to whisked cocoa/milk.  Whisk all until smooth.
5.  Whisk in the dry ingredients until combined.
6.  Divide the batter among the 12 muffin cups.  Bake until the tops spring back, 20-25 minutes.  Transfer to a rack and let cool for 5 minutes in the pan, remove the cupcakes to the rack to cool completely.

Frosting

6 Tablespoons cream cheese, softened
4 Tablespoons butter, softened
1 cup confectioners sugar
1/2 cup brown sugar
1 teaspoon vanilla

Mix all together in stand up mixer or food processor.

Frost cupcakes and top with cinnamon and grated chocolate.

Oh my goodness.  Simple and absolutely DELICIOUS!

Mini Mocha Cupcakes – Simple and Delicious

Thursday night.  Time to spend some time in the kitchen.  Cupcakes sounded like a plan.  How about Mini Mocha Cupcakes?  Why not.  Who doesn’t love coffee and chocolate?

Mini Mocha Cupcakes

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Ingredients

1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup espresso, cooled

Directions

Preheat oven 350 degrees and line 12 cup muffin pan with paper liners.

1.  Whisk flour, baking powder and salt in medium bowl.  Set aside.
2.  With electric mixer or in stand up mixer, beat butter on medium high speed until creamy.  About 1 minute.
3.  Add sugar and beat until creamy, about 4 more minutes.
4.  Beat in eggs, one at a time, then 2 teaspoons extract.
5.  Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk with 1/4 cup espresso.  When all blended mix on medium high speed until just combined.
6.  Divide the batter among the muffin cups.  Bake until the tops spring back, 15 minutes.  7. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

Chocolate Frosting

Ingredients

1 stick softened butter
2 cups confectioners sugar
4 ounces melted semisweet chocolate
2 Tablespoons cocoa
2 Tablespoons milk
1 teaspoon vanilla
1 Tablespoon instant espresso powder

Directions

Combine all ingredients in food processor and mix until smooth.  Voila, frosting!!

Frost the cupcakes and ENJOY!

Stuffed Cookies and Cream Cupcakes

It’s Sunday.  I like to make something fun for the day before Monday – that back to reality day.  Today I saw a recipe for Stuffed Cookies and Cream Cupcakes.  It called for Oreo’s and refrigerated chocolate chip dough.  Knowing me, there is no way I will use store bought Oreo’s or refrigerated chocolate chip dough.  I ended up making both for this recipe.  That just makes it all the more fun, don’t you think?!  These cupcakes were Simple and Delicious.  Here goes;

Stuffed Cookies and Cream Cupcakes

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Ingredients

1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
Refrigerated chocolate chip cookie dough (or make your own)
2/3 cup chocolate sandwich cookies (or make your own)

Direction

  1. Whisk flour, baking powder and salt in medium bowl.  Set aside.
  2. With electric mixer or in stand up mixer, beat butter on medium high speed until creamy.  About 1 minute.
  3. Add sugar and beat until creamy, about 4 more minutes.
  4. Beat in eggs, one at a time, then 2 teaspoons extract.
  5. Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk.  Beat on medium high speed until just combined.
  6. Divide the batter among the muffin cups
  7. Roll 2/3 cup chocolate chip cookie dough into 12 small balls.  Top each cupcake with a cookie dough ball before baking.
  8. Bake until he tops spring back, 20-25 minutes.
  9. Transfer to rack to cool for 5 minutes in the pan, then remove the cupcakes to cool completely.
  10. Make frosting for vanilla cupcakes.  Beat in 2/3 cup broken chocolate sandwich cookies.
  11. Frost the cupcakes and top with more broken sandwich cookies.

That is it. Simple and Delicous.

Apple Spice Cupcakes – Simple and Delicious

It is October!  Fall!  Cool weather!  Apple time.  I had some apples and had to do something with them.  Why not make some Apple Spice Cupcakes?!  Simple and DELISH!!

Apple Spice Cupcakes

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Ingredients

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
8 Tablespoons butter, melted
1 cup grated apple (whatever apple you like.  I had Macintosh today)
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

Directions

1.  Preheat oven 350 degrees
2.  Whisk flour, baking soda, baking powder, salt and spices.
3.  In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth.  Add grated apple and stir together.
4.  Whisk in flour mixture until just combined.
5.  Divide batter among muffin cups.  Bake until tops spring back.  15-18 minutes.  Transfer to rack and let cool 5 minutes.  Remove the cupcakes to the rack to cool completely.

Frosting

Ingredients

1 1/2 sticks butter, softened
3 cups confectioners sugar
pinch of salt
1 teaspoons vanilla
2 Whole Milk
1/2 teaspoon Cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger

Directions

1.  Mix butter, sugar and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on high 2-3 minutes.
3.  Frost cupcakes.  Sprinkle with Cinnamon!

YUM!!!

Jelly Doughnut Cupcake

It’s Sunday!  This week Eric made the cupcake choice.  I think this is the best one so far. We will see if the crew agrees or not.  Very simple and incredibly delicious!!

Jelly Doughnut Cupcakejune 009

 

 

Ingredients

1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
2 teaspoon vanilla extract
1/2 cup milk

Directions

Preheat oven 350 degrees and line 12 cup muffin pan with paper liners.

1.  Whisk flour, baking powder and salt in medium bowl.  Set aside.
2.  With electric mixer or in stand up mixer, beat butter on medium high speed until creamy.  About 1 minute.
3.  Add sugar and beat until creamy, about 4 more minutes.
4.  Beat in eggs, one at a time, then 2 teaspoons extract.
5.  Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk.  When all blended mix on medium high speed until just combined.
6.  Divide the batter among the muffin cups.  Bake until the tops spring back, 20- minutes.  Check at the halfway point. Depending on your oven they may bake quicker.
7.  Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

Filling Cupcakes

When the cupcakes are cool you can fill with jam.  You can use whatever kind of jam you like.  We used grape and raspberry jams.  You will need to fill a pastry bag 1/2 full with your jam choice.  You will need large tip. Insert tip into top of cupcake and pipe in the jam.  (I used a sandwich bag with a largish tip.) I put about 1/3 cup of jam in each bag.   to

Frosting

Ingredients

1 1/2 sticks butter, softened
3 cups confectioners sugar
pinch of salt
2 teaspoons vanilla
2 Tablespoons Milk

Directions

1.  Mix butter, sugar and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on medium high 2-3 minutes
3. Frost cupcakes.  I put a 1/4 teaspoon of jam on top of each cupcake.  That way we knew which was raspberry or grape filled.  🙂

Enjoy!!

Lavender Earl Grey Cupcakes

Rachel requested the Lavender Earl Grey cupcakes for our Sunday get together.  I ended up going to Appleton to Penzey’s Spice to get the Lavender and to Fava Tea for the Earl Grey loose tea.  I won’t know until tomorrow how these go over.  We shall see…UPDATE:  I just had one and it was yummy. Very subtle taste of the tea in the cupcake and also subtle lavender flavor in frosting. (I guess I will use the lavender again!!)

Lavender Earl Grey Cupcakes

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Ingredients

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1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
10 Tablespoons butter, melted
1/4 cup Earl Grey loose tea
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

Directions

1.  Preheat oven 350 degrees
2.  Whisk flour, baking soda, baking powder, salt and spices.
3.  Add butter and loose tea in pan.  Over low heat melt butter with tea.  When butter has melted, turn off heat and let the tea steep for 5 minutes.  Strain.  You will use the melted butter.  Discard the tea.
4.  In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth
5.  Whisk in flour mixture until just combined.
6.  Divide batter among muffin cups.  Bake until tops spring back.  15-18 minutes.  Transfer to rack and let cool 5 minutes.  Remove the cupcakes to the rack to cool completely.

Glaze

Ingredients

2 cups confectioners sugar
1 Tablespoon Lavender
1/2 cup water

1.  Bring 1/2 cup water and 1 Tablespoon of lavender May 002to a boil.  Steep 1-2 minutes. Strain.  You will need the lavender water.  Discard the lavender.
2.  Put 2 cups confectioners sugar in bowl.  Whisk in 2-3 Tablespoons hot water.  Whisk until blended.
3.  Add purple food coloring.  (I used 1 drop of blue and 2 drops of red food color paste.)
4  Frost cupcakes!May 003

That’s it.  Simple and Delicious!!