Ingredients
1 stick butter
1 cup cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla
Pinch of salt
2 tablespoons maple syrup
Brown sugar (Optional)
1. Using an electric mixer, whip together butter and cream cheese until light and fluffy.
2. Add 2 cups of confectioners' sugar starting with the mixer on low and speeding up until well mixed.
3. Add vanilla, salt, and maple syrup and mix well.
4. Add remaining confectioners' sugar, 1 cup at a time, whipping on high.
5. If frosting is too soft, add more confectioners' sugar 1/2 cup at a time until desired consistency.
6. If frosting is too thick, add a splash of maple syrup.
7. Generously frost the top of cooled cupcakes and sprinkle with brown sugar to add a delicious crunch.
Tuesday, June 11, 2013
Red Velvet Cupcakez
Makes 18 cupcakez
Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup buttermilk
Red food colouring
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 350°F.
2. Using an electric mixer, cream shortening and sugar together until light and fluffy.
3. Mix in eggs one at a time.
4. Add vanilla and buttermilk.
5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until just combined. (Be careful not to overmix).
7. Spoon mixture into cupcakez pan prepared with paper liners, filling each cup two-thirds full.
8. Bake for 20-25 minutes.
9. Let cool before frosting with Maple Cream Cheese Frosting.
Recipe From: Peace, Love, and Cupcakes
By: Sheryl Berk and Carrie Berk
Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup buttermilk
Red food colouring
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 350°F.
2. Using an electric mixer, cream shortening and sugar together until light and fluffy.
3. Mix in eggs one at a time.
4. Add vanilla and buttermilk.
5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until just combined. (Be careful not to overmix).
7. Spoon mixture into cupcakez pan prepared with paper liners, filling each cup two-thirds full.
8. Bake for 20-25 minutes.
9. Let cool before frosting with Maple Cream Cheese Frosting.
Recipe From: Peace, Love, and Cupcakes
By: Sheryl Berk and Carrie Berk
Important Tip
It's very important not to leave warm cupcakez in the pan or the cupcakez will become soggy.
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
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