Wednesday, February 27, 2013
Carrot Cake Cupcakez
Ingredients
• 1 cup unsalted butter
• 2 2/3 cup granulated white sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 cup raisins
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 2 tablespoons light cream
1. Preheat oven to 350°F.
2. Line cupcakez pan with paper liners.
3. Melt 1/2 cup butter.
4. Mix in 2/3 cup sugar, 1 teaspoon vanilla extract, and cinnamon until light and fluffy.
5. Add the eggs one at a time mixing well after each egg.
6. Add flour and salt.
7. Mix in the milk.
8. In a separate bowl mix in the flour, baking powder, an salt.
9. Stir in the milk adding raisins, carrots, and walnuts slowly.
10. Add 1/4 of the flor mixture to the butter mixture at a time mixing well after each scoop.
11. Fill each cupcakez cup halfway.
12. Bake for 20 minutes.
13. Let cool before frosting.
• 1 cup unsalted butter
• 2 2/3 cup granulated white sugar• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 cup raisins
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 2 tablespoons light cream
1. Preheat oven to 350°F.
2. Line cupcakez pan with paper liners.
3. Melt 1/2 cup butter.
4. Mix in 2/3 cup sugar, 1 teaspoon vanilla extract, and cinnamon until light and fluffy.
5. Add the eggs one at a time mixing well after each egg.
6. Add flour and salt.
7. Mix in the milk.
8. In a separate bowl mix in the flour, baking powder, an salt.
9. Stir in the milk adding raisins, carrots, and walnuts slowly.
10. Add 1/4 of the flor mixture to the butter mixture at a time mixing well after each scoop.
11. Fill each cupcakez cup halfway.
12. Bake for 20 minutes.
13. Let cool before frosting.
Granola Cupcakez
Ingredients
• 1/2 cup unsalted butter
• 2/3 granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 1/2 cups granola
• 1/2 cup raisins
1. Preheat oven to 350°F.
2. Line a cupcakez pan with paper liners.
3. Melt the butter.
4. Mix in the sugar, vanilla extract, and cinnamon until light an fluffy.
5. Add eggs one at a time mixing well after each one.
6. In a separate bowl mix together the flour, baking powder, and salt.
7. Stir in the milk adding the granola and raisins in slowly.
8. Add 1/3 of the flour mixture at a time into the butter mixture mixing well in between each scoop.
9. Fill each cupcakez cup halfway.
10. Bake for 20 minutes.
11. Let cool before frosting.
• 1/2 cup unsalted butter
• 2/3 granulated white sugar• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 1/2 cups granola
• 1/2 cup raisins
1. Preheat oven to 350°F.
2. Line a cupcakez pan with paper liners.
3. Melt the butter.
4. Mix in the sugar, vanilla extract, and cinnamon until light an fluffy.
5. Add eggs one at a time mixing well after each one.
6. In a separate bowl mix together the flour, baking powder, and salt.
7. Stir in the milk adding the granola and raisins in slowly.
8. Add 1/3 of the flour mixture at a time into the butter mixture mixing well in between each scoop.
9. Fill each cupcakez cup halfway.
10. Bake for 20 minutes.
11. Let cool before frosting.
Chocolate Cupcakez
Ingredients
• 1/2 cup unsalted butter
• 2/3 cup granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoons salt
• 1/4 cup milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup small pieces dark chocolate
1. Preheat oven to 350°F.
2. Line cupcakez pan with some paper liners.
3. Melt the butter.
4. Mix in the sugar and vanilla extract until light and fluffy.
5. Add the eggs one at a time mixing well after each one.
6. In a separate, mix together the flour, baking powder, salt, cocoa powder, and the chocolate.
7. Stir in the milk.
8. Add the flour mixture to the egg mixture in 1/3 scoops mixing well after each.
9. Full up each cupcakez cup halfway.
10. Bake for 20 minutes.
11. Let cool before frosting.
• 1/2 cup unsalted butter
• 2/3 cup granulated white sugar• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoons salt
• 1/4 cup milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup small pieces dark chocolate
1. Preheat oven to 350°F.
2. Line cupcakez pan with some paper liners.
3. Melt the butter.
4. Mix in the sugar and vanilla extract until light and fluffy.
5. Add the eggs one at a time mixing well after each one.
6. In a separate, mix together the flour, baking powder, salt, cocoa powder, and the chocolate.
7. Stir in the milk.
8. Add the flour mixture to the egg mixture in 1/3 scoops mixing well after each.
9. Full up each cupcakez cup halfway.
10. Bake for 20 minutes.
11. Let cool before frosting.
Saturday, February 23, 2013
Chocolate Chip Cupcakez
Ingredients
5 large egg whites, room temperature
3 1/4 cups and 1 tablespoon sifted cake flour (not self-rising)
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup and 2 tablespoons milk
1/2 cup and 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 cups (12 ounces) semisweet chocolate chips
Round candy sprinkles (nonpareils), for decorating (optional)
1. Preheat oven to 350°F.
2. Line cupcakez pan with paper liners.
3. Whisk together 3 1/4 cups of the flour, baking powder, and salt.
4. Stir the vanilla into the milk to combine.
5. With an electric mixer on medium high speed, cream the butter until smooth.
6. Adding the sugar in a steady stream, beat until pale and fluffy.
7. Reduce speed to slow and add the flour mixture in three batches alternating with two additions of the milk mixture and beating until just combined after each.
8. In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form (Do not over mix)
9. Fold 1/3 of the egg whites into the batter to lighten.
10. Gentley fold the remaining whites until just combined.
11. Toss chocolate chips with the remaining cake flour and gentler fold into the batter.
12. Fill each cup of the cupcakez pan 3/4 of the way.
13. Bake for about 22 minutes.
14. Let cool before frosting with Dark Chocolate Frosting.
15. Decorate with sprinkles.
Recipe From: Martha Stewart's Cupcakes
By: Martha Stewart
Recipe From: Martha Stewart's Cupcakes
By: Martha Stewart
Dark Chocolate Frosting
Makes 5 cups
Ingredients
1/4 cup and 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup and 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalaried butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 pound best-quality semi-sweet chocolate, melted and cooled
1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. With an electric mixer on medium high speed, beat butter, confectioners' sugar, and salt until pale and fluffy.
3. Reduce to low and add the melted and cooled chocolate, beating until combined and scraping down the bowl as needed.
4. Beat in the cocoa mixture.
Recipe From: Martha Stewart's Cupcakes
By: Martha Stewart
Ingredients
1/4 cup and 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup and 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalaried butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 pound best-quality semi-sweet chocolate, melted and cooled
1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. With an electric mixer on medium high speed, beat butter, confectioners' sugar, and salt until pale and fluffy.
3. Reduce to low and add the melted and cooled chocolate, beating until combined and scraping down the bowl as needed.
4. Beat in the cocoa mixture.
Recipe From: Martha Stewart's Cupcakes
By: Martha Stewart
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