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
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.
Thursday, March 14, 2013
Wednesday, March 13, 2013
Carrot Pineapple Cupcakez
Makes 12 cupcakez
Ingredients
1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1. Preheat oven to 375°F.
2. Line cupcake tin with cupcakez liners.
3. Stir white sugar, vegetable oil, and eggs together until thoroughly combined.
4. Whisk flour, baking powder, baking soda, cinnamon, ans salt in a separate bowl.
5. Stir flour mixture into liquid ingredients until thoroughly moistened.
6. Mix in carrot, pineapple, and vanilla extract.
7. Pour batter into the cupcake tins filling them to the top.
8. Bake for about 20 minutes.
9. Let cool before frosting with frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Ingredients
1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1. Preheat oven to 375°F.
2. Line cupcake tin with cupcakez liners.
3. Stir white sugar, vegetable oil, and eggs together until thoroughly combined.
4. Whisk flour, baking powder, baking soda, cinnamon, ans salt in a separate bowl.
5. Stir flour mixture into liquid ingredients until thoroughly moistened.
6. Mix in carrot, pineapple, and vanilla extract.
7. Pour batter into the cupcake tins filling them to the top.
8. Bake for about 20 minutes.
9. Let cool before frosting with frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Frosting For Carrot Pineapple Cupcakez
Ingredients
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon milk
1. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
2. Beat in confectioner's sugar, vanilla extract, and milk to make a spreadable frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon milk
1. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
2. Beat in confectioner's sugar, vanilla extract, and milk to make a spreadable frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Gingerbread Cupcakez
Makes 12 cupcakez
Ingredients
1/2 cup self-raising flour
1/2 cup all-purpose (plain) four
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 brown sugar
1 egg
3 1/2 ounces butter, softened
1/4 cup milk
2 tablespoon corn syrup (golden syrup)
1. Preheat the oven to 330°F.
2. Line a cupcake n with cupcakez paper liner.
3. Sift the flours, baking soda, ginger, cinnamon, and nutmeg into a large bowl.
4. Add the reminding ingredients.
5. Using an electric mixer, beat until combined and lightens colour (2 minutes).
6. Divide the mixture evenly between the cupcakez cups.
7. Bake for about 30 minutes.
8. Let cool before frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Ingredients
1/2 cup self-raising flour
1/2 cup all-purpose (plain) four
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 brown sugar
1 egg
3 1/2 ounces butter, softened
1/4 cup milk
2 tablespoon corn syrup (golden syrup)
1. Preheat the oven to 330°F.
2. Line a cupcake n with cupcakez paper liner.
3. Sift the flours, baking soda, ginger, cinnamon, and nutmeg into a large bowl.
4. Add the reminding ingredients.
5. Using an electric mixer, beat until combined and lightens colour (2 minutes).
6. Divide the mixture evenly between the cupcakez cups.
7. Bake for about 30 minutes.
8. Let cool before frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Caramel Apple Cupcakez
Makes 24 cupcakez
Ingredients
1 (18.25 ounce) package spice cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 caramels
1/4 cup evaporated milk
1/2 cup chopped peanuts
24 wooden craft sticks
1. Preheat oven 350°F.
2. Line 24 cupcakez cups with paper liners.
3. Place cake mix into a large bowl and pour in water, vegetable oil, and eggs.
4. With an electric mixer on low speed until moistened and combined (30 seconds).
5. Increase mixer speed to medium and beat for 2 minutes.
6. Stir in the chopped apple.
7. Fill the prepared cupcake cups about 2/3 full.
8. Bake for about 20 minutes until lightly brown.
9. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined (4 minutes).
10. Spread the caramel icing over the cupcakez.
11. Sprinkle chopped peanuts on cupcakez.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Ingredients
1 (18.25 ounce) package spice cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 caramels
1/4 cup evaporated milk
1/2 cup chopped peanuts
24 wooden craft sticks
1. Preheat oven 350°F.
2. Line 24 cupcakez cups with paper liners.
3. Place cake mix into a large bowl and pour in water, vegetable oil, and eggs.
4. With an electric mixer on low speed until moistened and combined (30 seconds).
5. Increase mixer speed to medium and beat for 2 minutes.
6. Stir in the chopped apple.
7. Fill the prepared cupcake cups about 2/3 full.
8. Bake for about 20 minutes until lightly brown.
9. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined (4 minutes).
10. Spread the caramel icing over the cupcakez.
11. Sprinkle chopped peanuts on cupcakez.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Wednesday, March 6, 2013
Vanilla Cupcakez
Ingredients 2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
A pinch of salt
1. Preheat oven to 350F.
2. Line 2 standard 12-cup cupcakez tins with cupcakez liners and set aside.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Combine milk, oil, and vanilla in a small bowl and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy (about 3 minutes).
6. Add eggs, one at a time, beating well after each addition.
7. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture.
8. Beat until well combined, scraping down sides of the bowl as necessary.
9. Fill cupcakez cups two-thirds full with batter.
10. Transfer cupcakez tins to oven and bake until golden for 15-20 minutes.
11. Let cool before putting on frosting.
2. Line 2 standard 12-cup cupcakez tins with cupcakez liners and set aside.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Combine milk, oil, and vanilla in a small bowl and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy (about 3 minutes).
6. Add eggs, one at a time, beating well after each addition.
7. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture.
8. Beat until well combined, scraping down sides of the bowl as necessary.
9. Fill cupcakez cups two-thirds full with batter.
10. Transfer cupcakez tins to oven and bake until golden for 15-20 minutes.
11. Let cool before putting on frosting.
Saturday, March 2, 2013
Modern Carrot-Cake Cupcakez
Ingredients
1 cup finely grated carrots
1/3 cup yogurt (plain or vanilla)
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup canola oil
3/4 cup gluten-free all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 cup chopped toasted pistachio nuts
1/4 cup golden raisins, soaked in orange juice for 10 minutes
1. Preheat the oven to 350°F.
2. Line muffin pan with cupcakez liners.
3. In a large bowl, mix together the grated carrots, yogurt, vanilla extract, granulated sugar, brown sugar, and oil.
4. In a separate bowl sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
5. Add the dry ingredients to the wet ones a little bit at a time stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
6. Add the chopped pistachio nuts and golden raisins and combine completely.
7. Fill cupcakez liners 2/3 of the way.
8. Bake for 18-22 minutes.
9. Let cool completely before frosting with Spicy Cream-Cheese Frosting.
Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
1 cup finely grated carrots
1/3 cup yogurt (plain or vanilla)
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup canola oil
3/4 cup gluten-free all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 cup chopped toasted pistachio nuts
1/4 cup golden raisins, soaked in orange juice for 10 minutes
1. Preheat the oven to 350°F.
2. Line muffin pan with cupcakez liners.
3. In a large bowl, mix together the grated carrots, yogurt, vanilla extract, granulated sugar, brown sugar, and oil.4. In a separate bowl sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
5. Add the dry ingredients to the wet ones a little bit at a time stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
6. Add the chopped pistachio nuts and golden raisins and combine completely.
7. Fill cupcakez liners 2/3 of the way.
8. Bake for 18-22 minutes.
9. Let cool completely before frosting with Spicy Cream-Cheese Frosting.
Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
Spiced Cream-Cheese Frosting
Ingredients
1/4 cup cream cheese, softened to room temperature
1/4 cup margarine or butter, softened to room teperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamon
1/4 teaspoon ground ginger
1. In a bowl, using a handheld mixer, cream together the cream cheese and margarine or butter completely.
2. Slowly add the confectioners' sugar in 1/2 cup batches, mixing completely before adding more.
3. Add the vanilla extract, cardamon, and ginger, and beat on high speed until the frosting becomes light and fluffy, about 3-7 minutes.
Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
1/4 cup cream cheese, softened to room temperature
1/4 cup margarine or butter, softened to room teperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamon
1/4 teaspoon ground ginger
1. In a bowl, using a handheld mixer, cream together the cream cheese and margarine or butter completely.
2. Slowly add the confectioners' sugar in 1/2 cup batches, mixing completely before adding more.
3. Add the vanilla extract, cardamon, and ginger, and beat on high speed until the frosting becomes light and fluffy, about 3-7 minutes.Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
Thursday, February 28, 2013
Halloween Cupcakez
Ingredients4 cups all-purpsose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups light brown sugar, packed 1 cup butter, room temperature
4 eggs
15 ounces pumpkin puree
1 1/2 chopped pecans
Decoration
Decorative frosting
Halloween candy in spider, eyeball, pumpkin, witch (hat), and/or ghost shapes
1. Preheat oven to 350°F.
2. Line a cupcakez pan with cupcake liners and set aside.
3. In a meduim bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. Beat together brown sugar and butter in a seperate large bowl untill smooth.
5. Add eggs one at a time, beating well after each addition.
6. Beat pumpkin puree into mixture (which may look slightly curdled).
7. Beat in flour mixture untill just blended.
8. Stir in chopped pecans by hand.
9. Divide batter equally among the prepared cupcake liners.
10. Bake in preheated oven for 35 minutes.
11. Let cool completely before frosting.
12. Frost and decoarte with Halloween candy.
Recipe From: Sara's Cooking Class Halloween Cupcakes
Wednesday, February 27, 2013
How To Say "I Love You" With Cupcakez
1. Think about the person: What do they like? What are their favourite flavours, colours, and hobbies? Bake a cupcakez that is as special and unique as the are. For example, if your sister likes pink and takes ballet, why not bake her a pink berry cupcake and top it with ballet slippers made from fondant? If you don't want to make your own toppers, you can find lots of fun ones in all shapes at craft and cooking stores. Or simplely print out a picture on your home computer, glue it to card stock, and attach it to with a small piece of tape to a tooth pick. Instant cupcakez decoration.
2. Spell it out. I love mini cupcakez topped with simple fondant letters. You can use mini cookie cutters that come in alphabet letters to punch out your message. Use on letter per cupcakez, then make your display on a platter or a tabletop. Spell out "LOVE YOU", "XOXO", or even "YOU ROCK".
3. Gift a goodie. Pack a cupcakez in a pretty cardboard box with a plastic food container topped with a bow. you can give it to a friend or save it for a special occasion or holiday. Home-baked gifts are the best. They show you took the time to bake them and really care.
4. Use heart-shaped cupcakez pans to bake cupcakez. You can find inexpensive ones in cooking and craft store or even on Amazon. (www.amazon.com). If they're silicon, you'll have no problem popping out your cupcakez. If the pan is metal, coat it with nonstick spray, then bake and frost. Use a little gel icing to write a message on the heart. I love writing "text messages" on mine: UR GR8, 4EVER, QT, etc.
5. Serve someone a cupcakez in bed. I love doing this for my parents on Mother's or Father's Day. Plate a pretty cupcakez you've bought or made and serve it with a glass of milk and a card for the occasion. It's a sweet way to show how much you appreciate them and that you realize they need a little R&R.
6. Send a DIY cupcakez kit. Use plastic zipper bags to pack all the dry ingredients (flour, sugar, sprinkles, baking soda, etc.). Type or write up the recipe, and include pretty wrappers, decorative cupcake picks, even piping bags, and tips if you want to be fancy. Then send your kit to someone for a special day celebration. Baking cupcakez is as much fun as eating them.
Tips From: The Cupcake Club Recipe For Trouble
By: Sheryl Berk and Carrie Berk (The tips are by Carrie only)
2. Spell it out. I love mini cupcakez topped with simple fondant letters. You can use mini cookie cutters that come in alphabet letters to punch out your message. Use on letter per cupcakez, then make your display on a platter or a tabletop. Spell out "LOVE YOU", "XOXO", or even "YOU ROCK".
3. Gift a goodie. Pack a cupcakez in a pretty cardboard box with a plastic food container topped with a bow. you can give it to a friend or save it for a special occasion or holiday. Home-baked gifts are the best. They show you took the time to bake them and really care.
4. Use heart-shaped cupcakez pans to bake cupcakez. You can find inexpensive ones in cooking and craft store or even on Amazon. (www.amazon.com). If they're silicon, you'll have no problem popping out your cupcakez. If the pan is metal, coat it with nonstick spray, then bake and frost. Use a little gel icing to write a message on the heart. I love writing "text messages" on mine: UR GR8, 4EVER, QT, etc.
5. Serve someone a cupcakez in bed. I love doing this for my parents on Mother's or Father's Day. Plate a pretty cupcakez you've bought or made and serve it with a glass of milk and a card for the occasion. It's a sweet way to show how much you appreciate them and that you realize they need a little R&R.
6. Send a DIY cupcakez kit. Use plastic zipper bags to pack all the dry ingredients (flour, sugar, sprinkles, baking soda, etc.). Type or write up the recipe, and include pretty wrappers, decorative cupcake picks, even piping bags, and tips if you want to be fancy. Then send your kit to someone for a special day celebration. Baking cupcakez is as much fun as eating them.
Tips From: The Cupcake Club Recipe For Trouble
By: Sheryl Berk and Carrie Berk (The tips are by Carrie only)
Ten Tips For Perfect Cupcakez
1. Make sure you have all the ingredients. Read the whole list and check off everything carefully. Sometimes a recipe may call for whole milk and you only have skim in the fridge. Using skim can make a big difference in the way the cupcakez taste.
2. Fill your cupcakez with something fun. I like to put a surprise in the middle of my cupcakez; like frosting in a bright green colour or a chocolate fudge that oozes out when you take a bite. That way, you never know what your going to get.
3. Piping tips can be a fun way to get a great look for your frosting. Try out your tip before you use it on a cupcakez, though sometimes it will make a pattern you don't love. My favourite is a star tip.
4. Use real fruit in your cupcakez. My favourites are bananas, strawberries, blueberries, and apple. They can make a plain vanilla cupcakez taste yummy and it's healthier too.
5. Don't pile too much frosting on your cupcakez. I don't like a mountain on mine. I think your should be able to taste both the cake and the frosting, not just the frosting.
6. Don't forget to dress up your cupcakez. I love pretty wrappers, toppers, picks, sprinkles, and coloured sugar. I also love making things out of fondant - it looks so professional.
7. Let your cupcakez cool before you frost them. If you don't, the icing will melt and roll of the cupcakez and you'll have a sticky mess.
8. If you're using a piping bag, fasten the top with a rubber band or a clip. Otherwise the frosting squeezes out the top, and you have to lick it off your hands. (Well, not a bad thing...)
9. Pipe in one smooth circular motion - not little squeezes, which will look uneven. The smoother you go, the more professional your cupcakez will look.
10. Share your cupcakesz It's the best way to get feedback on your recipes and learn what you need to do to improve. Give some cupcakez to your neighbors, your teachers, and your friends, and ask for their critique.
Tips From: The Cupcake Peace, Love, and Cupcakes
By: Sheryl Berk and Carrie Berk (The tips are from only Carrie Berk)
2. Fill your cupcakez with something fun. I like to put a surprise in the middle of my cupcakez; like frosting in a bright green colour or a chocolate fudge that oozes out when you take a bite. That way, you never know what your going to get.
3. Piping tips can be a fun way to get a great look for your frosting. Try out your tip before you use it on a cupcakez, though sometimes it will make a pattern you don't love. My favourite is a star tip.
4. Use real fruit in your cupcakez. My favourites are bananas, strawberries, blueberries, and apple. They can make a plain vanilla cupcakez taste yummy and it's healthier too.
5. Don't pile too much frosting on your cupcakez. I don't like a mountain on mine. I think your should be able to taste both the cake and the frosting, not just the frosting.
6. Don't forget to dress up your cupcakez. I love pretty wrappers, toppers, picks, sprinkles, and coloured sugar. I also love making things out of fondant - it looks so professional.
7. Let your cupcakez cool before you frost them. If you don't, the icing will melt and roll of the cupcakez and you'll have a sticky mess.
8. If you're using a piping bag, fasten the top with a rubber band or a clip. Otherwise the frosting squeezes out the top, and you have to lick it off your hands. (Well, not a bad thing...)
9. Pipe in one smooth circular motion - not little squeezes, which will look uneven. The smoother you go, the more professional your cupcakez will look.
10. Share your cupcakesz It's the best way to get feedback on your recipes and learn what you need to do to improve. Give some cupcakez to your neighbors, your teachers, and your friends, and ask for their critique.
Tips From: The Cupcake Peace, Love, and Cupcakes
By: Sheryl Berk and Carrie Berk (The tips are from only Carrie Berk)
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