Dreamy Cupcake

Wedding Cupcakes

White cake and Cream Cheese Frosting. Pretty!

via:www.ericasweettooth.com/

Butterbeer Cupcakes

Recipe adapted from Amy Bites

For the cupcakes:

2 cups flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, at room temperature

1/2 cup sugar

1/2 cup dark brown sugar

3 large eggs

1-1/2 tsp vanilla

1 tsp butter flavoring

1/2 cup buttermilk

1/2 cup cream soda

For the butterscotch ganache:

1 11-oz package butterscotch chips

3/4 cup heavy cream

For the buttercream frosting:

1/2 cup unsalted butter, at room temperature

1/3 cup butterscotch ganache

1 tsp vanilla

1 tsp butter flavoring

1/8 tsp salt

1 lb powdered sugar

Splash of cream (as needed)

- Preheat oven to 350 degrees and line cupcake tins with paper liners.

- In a large bowl, whisk together flour, baking soda, baking powder, and salt.

- In the bowl of an electric mixer, cream together butter and sugars until light and fluffly, about 2-3 minutes.

- Beat in eggs one at a time, scraping down the sides of the bowl between each.

- Add in vanilla and butter flavoring.

- Combine buttermilk and cream soda in a small bowl and alternate adding that combination with the flour mixture with the mixer on low, starting and ending with the flour.

- Fill cupcake liners 3/4 full and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.

- For the butterscotch ganache, melt butterscotch chips and heavy cream together using a double boiler until completely smooth. Cool to room temperature to allow the ganache to slightly thicken.

- Fill a plastic squeeze bottle with the ganache, and insert tip into each cupcake, filling until the ganache starts to slightly overflow.

- For the frosting, cream butter in the bowl of an electric mixer until light and fluffy. Add ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar and allow it to come together for about 2 minutes. Add cream a tablespoon at a time until desired consistency is reached.

- Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.

Recipe yields 18 cupcakes.

marthastewart

via:kitchensimplicity.com

Triple Chocolate Cupcakes

The frosting sets up very quickly so you’ll want to use it right away. Also, it’s sets up nice and firm so it’s easy to cover the cupcakes loosely with plastic wrap, once they’ve set up, without ruining the piping job.

Chocolate Sour Cream Cupcakes

1.5 cups all-purpose flour

1/2 cup white sugar

1/2 cup brown sugar, packed

3/4 teaspoon baking soda

1/4 teaspoon salt

2 oz. bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, softened

1/4 cup unsweetened cocoa

1/2 cup boiling water

1 teaspoon vanilla

1/2 cup sour cream

1/2 cup buttermilk

2 large eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.

Ganache

4 oz semi-sweet chocolate, finely chopped

1/2 cup whipping cream, steaming hot

Place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature.

Chocolate Frosting

1/2 cup butter, room temperature

1/3 cup whipping cream

1/8 teaspoon salt

1/2 cup unsweetened cocoa

1 teaspoon vanilla

1 pound confectioners sugar

Place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff.

Assembly

1 oz. semi-sweet chocolate, chopped

Cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion (I used an Ateco 808 tip). Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.

Makes: 15 + cupcakes

Spiced Pumpkin Cupcakes

recipe: http://chefinyou.com