It's very important not to leave warm cupcakez in the pan or the cupcakez will become soggy.
Tuesday, June 11, 2013
Monday, June 3, 2013
Chewy Chocolate Cupcakez
Makes 12 cupcakez
Ingredients
6 tablespoons unsalted butter
6 ounces bittersweet chocolate, cut into 1/4 inch pieces
2 eggs
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. Pour enought water into a four-quart saucepan so that it reaches a depth of one inch. Bring to a boil and reduce heat to low.
4. Combine butter and chocolate in a medium bowl.
5. Set bowl over saucepan. Cook, stirring until metled and smooth. for about five minutes. Remove from heat and set aside.
6. Whisk together eggs in a large bowl.
7. Add sugar. brown sugar, vanila, and salt. Whisk to combine.
8. Stir in chocolate mixture then fold in flour.
9. Por batter into lined cupcakez pans. Bake for 20-25 minutes or until a toothpick inserted into the center of each cupcakez comes out clean.
10. Frost with Chocolate Buttercream Frosting.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Ingredients
6 tablespoons unsalted butter
6 ounces bittersweet chocolate, cut into 1/4 inch pieces
2 eggs
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. Pour enought water into a four-quart saucepan so that it reaches a depth of one inch. Bring to a boil and reduce heat to low.
4. Combine butter and chocolate in a medium bowl.
5. Set bowl over saucepan. Cook, stirring until metled and smooth. for about five minutes. Remove from heat and set aside.
6. Whisk together eggs in a large bowl.
7. Add sugar. brown sugar, vanila, and salt. Whisk to combine.
8. Stir in chocolate mixture then fold in flour.
9. Por batter into lined cupcakez pans. Bake for 20-25 minutes or until a toothpick inserted into the center of each cupcakez comes out clean.
10. Frost with Chocolate Buttercream Frosting.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Chocolate Buttercream Frosting
Makes 1 1/2 cups
Ingredients
1 stick unsalted butter, room temperature
2 cups of confectioner's sugar
A pinch of salt
2 teaspoons vanilla
1 tablespoon milk or heavy cream
4 ounces bittersweet or semisweet chocolate, melted and cooled
1. Beat the butter until smooth by using an electric mixer if desired.
2. Add confectioner's sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
3. When the mixture is fully combined, add vanilla, milk, and melted chocolate.
4. Increase speed and beat until light and fluffy.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Ingredients
1 stick unsalted butter, room temperature
2 cups of confectioner's sugar
A pinch of salt
2 teaspoons vanilla
1 tablespoon milk or heavy cream
4 ounces bittersweet or semisweet chocolate, melted and cooled
1. Beat the butter until smooth by using an electric mixer if desired.
2. Add confectioner's sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
3. When the mixture is fully combined, add vanilla, milk, and melted chocolate.
4. Increase speed and beat until light and fluffy.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Raspberry Cupcakez
Makes 12 cupcakez
Ingredients
1 pint of raspberries (Keep an extra 12 aside)
2 teaspoons of lemon juice
3/4 cups and 3 tablespoons of sugar
1 stick of butter, room temperature
2 large eggs
1 teaspoon vanilla
3/4 cups all-purpose flour
3/4 cups cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cups milk
1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. In a small bowl, smash the raspberries (leave 12 extra aside) with lemon juice and 1 tablespoon sugar. Strain and set aside.
4. Mix the butter with the remaining sugar together until light and fluffy.
5. Add the eggs one at a time and add the vanilla.
6. In a seperate bowl, whisk together flours, baking powder, and salt. Set aside.
7. Add the flour mixture to the butter mixture and the sugar mixture in three parts, alternating with the milk and beggining and ending with the flour. Beat until combined after each addition.
8. Add the raspberry mixture. Mix until combined.
9. Fill lined cupcakez pan 2/3 full with the cupcakez batter.
10. Place a raspberry in the center of each cupcakez.
11. Bake for 20-25 minutes. Use a toothpick to check if cooked.
12. Transfer pans to a wire rack to cool.
13. Once cool, frost with Pink Raspberry Buttercream Frosting.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Ingredients
1 pint of raspberries (Keep an extra 12 aside)
2 teaspoons of lemon juice
3/4 cups and 3 tablespoons of sugar
1 stick of butter, room temperature
2 large eggs
1 teaspoon vanilla
3/4 cups all-purpose flour
3/4 cups cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cups milk
1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. In a small bowl, smash the raspberries (leave 12 extra aside) with lemon juice and 1 tablespoon sugar. Strain and set aside.
4. Mix the butter with the remaining sugar together until light and fluffy.
5. Add the eggs one at a time and add the vanilla.
6. In a seperate bowl, whisk together flours, baking powder, and salt. Set aside.
7. Add the flour mixture to the butter mixture and the sugar mixture in three parts, alternating with the milk and beggining and ending with the flour. Beat until combined after each addition.
8. Add the raspberry mixture. Mix until combined.
9. Fill lined cupcakez pan 2/3 full with the cupcakez batter.
10. Place a raspberry in the center of each cupcakez.
11. Bake for 20-25 minutes. Use a toothpick to check if cooked.
12. Transfer pans to a wire rack to cool.
13. Once cool, frost with Pink Raspberry Buttercream Frosting.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Pink Raspberry Buttercream Frosting
Makes 1 1/2 cups
Ingredients
1/2 pint raspberries
1 teaspoon lemon juice
2 cups and 1/2 tablespoon confectioner's sugar
1 stick unsalted butter, room temperature
A pinch of salt
2 teaspoons vanilla
1 tablespoon milk or heavy cream
Red food colouring
1. In a small bowl, smash the raspberries with the lemon juice and 1/2 tablespoon of confectioner's sugar. Strain and set aside.
2. Beat the butter until smooth using an eletric mixer if desired.
3. Add the confectioner's sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
4. When the mixture is fully combined, add the vanilla and the milk.
5. Add the raspberry mixture and a drop of food colouring.
6. Increase speed and beat until light and fluffy.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Ingredients
1/2 pint raspberries
1 teaspoon lemon juice
2 cups and 1/2 tablespoon confectioner's sugar
1 stick unsalted butter, room temperature
A pinch of salt
2 teaspoons vanilla
1 tablespoon milk or heavy cream
Red food colouring
1. In a small bowl, smash the raspberries with the lemon juice and 1/2 tablespoon of confectioner's sugar. Strain and set aside.
2. Beat the butter until smooth using an eletric mixer if desired.
3. Add the confectioner's sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
4. When the mixture is fully combined, add the vanilla and the milk.
5. Add the raspberry mixture and a drop of food colouring.
6. Increase speed and beat until light and fluffy.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Spaghetti Cupcakez
Makes 6 cupcakez
Ingredients
1 cup tomato sauce
4 ounces ricotta cheese
3 ounces parmesan cheese
8 ounces shredded mozzarella
1 tablespoon milk
1 egg
1 package pre-cooked whole wheat spaghetti
1 package of turkey meatballs (optional)
1. Preheat oven to 375°F.
2. Spray cupcakez tin with cooking spray.
3. In a large bowl, mix together the tomato sauce, ricotta cheese, parmesan cheese, shredded mozzarella cheese, milk, and egg.
4. Pour the cooked spaghetti into the tomato sauce and cheese mixture. Toss the spagetti to make sure all the noodles are coated.
5. Add spoonfuls of the mixture into the greased cupcakez tin. It can come up to just the top of each opening. Press down so the noddles are packed into the cupcakez tin or they will fall apart.
6. If desired, dip the turkey meatballs into tomato sauce and add to the top of the cupcakez.
7. Sprinkle with parmesan chesse.
8. Bake for 18-22 minutes.
9. Let cool for a few minutes to set. Run a butter knife around each one to loosen.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Ingredients
1 cup tomato sauce
4 ounces ricotta cheese
3 ounces parmesan cheese
8 ounces shredded mozzarella
1 tablespoon milk
1 egg
1 package pre-cooked whole wheat spaghetti
1 package of turkey meatballs (optional)
1. Preheat oven to 375°F.
2. Spray cupcakez tin with cooking spray.
3. In a large bowl, mix together the tomato sauce, ricotta cheese, parmesan cheese, shredded mozzarella cheese, milk, and egg.
4. Pour the cooked spaghetti into the tomato sauce and cheese mixture. Toss the spagetti to make sure all the noodles are coated.
5. Add spoonfuls of the mixture into the greased cupcakez tin. It can come up to just the top of each opening. Press down so the noddles are packed into the cupcakez tin or they will fall apart.
6. If desired, dip the turkey meatballs into tomato sauce and add to the top of the cupcakez.
7. Sprinkle with parmesan chesse.
8. Bake for 18-22 minutes.
9. Let cool for a few minutes to set. Run a butter knife around each one to loosen.
Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk
Saturday, April 13, 2013
Coca Cola Cupcakez
Ingredients 1 cup coca cola or other cola drink
1/2 cup butter
1/2 cup vegetable oil
1/4 cup powdered cocoa
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
2 large eggs, beaten
1. Preheat oven to 325°F.
2. Line cupcakez pans with paper liners. (These cupcakez work best with the silver metallic liners.)
3. In a small saucepan mix cola, butter, vegetable oil and cocoa.
4. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.
5. Mix flour, sugar, and baking soda in a large mixing bowl.
6. Add buttermilk, eggs, and vanilla and mix well.
7. Combine the two mixtures in the mixing bowl.
8. Spoon cupcakez batter into cupcake pan liners until they are 1/2 to 2/3 full.
9. Bake at 325 degrees for approximately 20 minute.
10. Cool cupcakez completely before frosting.
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