[Recipe] "Kid At Heart" Ice Cream Cone Cupcakes

I was recently asked to make cupcakes for a child's birthday.  The problem?  I haven't made anything for children in forever, and let's just say that their preferences are a little different from ours.  (For example, I'm not convinced all children love apple pie cupcakes or Aztec Mexican ones, and so of course these recipes must be reserved for another day and entry.)  Sure enough, the little boy's mother had just one piece of advice for me: "He loves frosting!"

This piece of information, however, didn't really narrow things down for me, either-- I don't think children like the same kind(s) of frosting adults do.  For example, they don't necessarily love cream cheese-based frostings.  (His mother actually ruled out red velvet immediately after suggesting it as a possibility.)  And they don't love fruit in their dessert the way I do.  (Goodbye, berry- or lemon-based whipped and buttercream frostings.)  And, worse, perhaps through a deficiency of my own, I *small voice* actually don't love frosting all that much, anyway... in fact, I've always been willing to scrape off a little bit of the [excess!] frosting from a cake or cupcake in the name of friendship.  (You're welcome.)

So I did what I always do in times of recipe crisis: I turned to the Internet.  I Googled, perhaps rather n00bishly, "Cupcakes for Children" and found the following:

Ice Cream Cone Cupcakes

YES.  #Winning.  And not just in a Charlie Sheen way, though I would be surprised if he disapproved of this very fun dessert.  (That means what you think it means.)

It's simple, really.  Simple in its genius.  Essentially, ice cream cones take on the role of edible cupcake wrappers.  You can use any cupcake base you want (well, at least any without fancy fillings like cheesecake or cookie dough) and any frosting as well.  I went with a lovely classic homemade yellow cake base (recipe here, courtesy of Smitten Kitchen) and a chocolate buttercream frosting, but the idea really works for any combination of cake and frosting your little heart (or little one) desires.

The amount of cake batter that fits into each individual ice cream cone is roughly equal to 2/3 of a normal cupcake wrapper or tin, so adjust baking times ever-so-slightly to account for this (if necessary-- some cupcakes rise a lot, anyway).  Also, posts online suggested that the bottoms of the ice cream cones became slightly soggy and leaky from the batter, so I lined mine with a few chocolate chips and marshmallows.  They doubled, I think, as a nice surprise for the birthday boy, kind of like a Drumstick.

And, of course, I piled the icing high to resemble ice cream (it might not look like much, but the cakes didn't rise a ton) and decorated with a generous splattering of fun sprinkles. The sky's really the limit at this stage, though-- basically whatever you'd find on an actual ice cream cone or sundae-- is fair game.  Have fun and run with it.  Be a kid again.  After all,

"Love is an ice cream sundae, with all the marvelous coverings."
Jimmy Dean

[Recipe] "Good Morning, Sunshine" Lemon Vanilla Cupcakes

This post will begin with a cliche: "If life gives you lemons... "

... you obviously make lemon vanilla cupcakes for your co-workers to brighten up their Monday morning.

"Good Morning, Sunshine" Lemon Vanilla Cupcakes
a recipe inspired by Sally's Baking Addiction
Makes 12 cupcakes

I have resting happy face.  I promise, this is a thing.  It means that people perpetually stop me on the street to ask me for directions (honestly, this is a terrible mistake; I have zero sense of direction).  It means that my boss has stopped me in the hallway before and asked me what had happened today to make me so happy (in truth, nothing had happened and I wasn't particularly happy).  One of my co-workers has actually accidentally dialed the wrong number, thinking it was me, then paused a few minutes in to the conversation to ask the other girl, "You seem rather down today."

Yes, I am that cheerful.

And sometimes I share that cheer with my co-workers in the form of baked goods.

After all, if life gives you lemons, . . . etc.

Lemon Cupcake Base - Ingredients
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest and fresh juice of two medium lemons
* 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

Lemon Cupcake Base - Directions
1.  Preheat the oven to 350 degrees Fahrenheit.  Line 12-count muffin pan with paper liners.  Set aside.

2.  Using a handheld or stand mix fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes.  Scrape down the sides and bottom of the bowl as needed.  Add the eggs and vanilla and lemon extracts.  Beat on medium-high speed until everything is combined, about 2 minutes.  Scrape down the sides and bottom of the bowl as needed.  Set aside.

3.  In a medium bowl, toss together the flour, baking powder, and salt.  Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition.  Batter will be thick.  Beat in the milk, lemon zest, and lemon juice on low speed until just combined.  Do not overmix this batter at any point.

4.  Spoon batter evenly into 12 cupcake liners.  Bake for about 18-20 minutes.  A toothpick inserted in the middle will come out clean when done.  Remove from the oven and allow to cool completely before frosting.

Lemon-Vanilla Buttercream Frosting - Ingredients
1 cup unsalted butter, softened to room temperature
3-4 cups confectioners' sugar
1/4 cup heavy cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt, to taste
additional lemon zest or crushed lemon hard candies or sprinkles, for decoration

Lemon-Vanilla Buttercream Frosting - Directions
1.  Beat softened butter on medium speed with an electric or stand mixture.  Beat for about 3-4 minutes until smooth and creamy.
2.  Add confectioners' sugar, cream, vanilla and lemon extracts, and salt, with the mixer running.  Increase to high speed and beat for 3 minutes.  Add more confectioners' sugar if frosting is too thin or more cream if mixture is too thick.  Add more salt if frosting is too sweet.
3.  Frost cooled cupcakes.  If topping with lemon zest, do so right before serving.

[Recipe] "An Apple a Day... " Apple Pie Cupcakes

I'm on a bit of a cupcake crusade.  I secretly don't really like commercial cupcakes at all, finding most to be either too sweet, too dry, or way too rich.  The ratio of icing to cupcake, in my opinion, is also almost never right—I've actually had the unfortunate experience of biting into what was essentially a large slab of butter that never got creamed...

My cupcake crusade is very personal-- creating or baking a variety of cupcakes that prove that homemade is best.  What my cupcakes currently lack in presentation, they more than make up for in taste.  Or so I'm told... 

"An Apple a Day... " Apple Pie Cupcakes
a recipe inspired by Baked By Rachel
Yield: 16 cupcakes

If you're like me, you like to think you're eating healthy, even if you're not technically.  I'm all about making desserts that are ever-so-slightly healthier than they otherwise could be, then congratulating myself on making "healthy" choices.  I'm sorry if that's too honest... but it did lead me to this apple-centric cupcake, which uses a lot of applesauce (see, healthy!) and should generally help to keep the doctor away, per the old adage.

These cupcakes are a bit time- and (kind of) labor-intensive, but I think they're worth it, especially if you're looking to impress.  They're also pretty American (seriously, American pie?), so they're perfect (and a bit unexpected) for any number of special occasions.

Cupcake/Apple Pie Filling - Ingredients
4 cups apples (roughly 5 apples)
12 teaspoons brown sugar
1 tablespoon cinnamon

Directions
1.  Preheat oven to 350 degrees Fahrenheit.  Line a baking dish (13 x 9 will work) with aluminum foil and set aside.
2.  Peel, core, and chop apples into 1/2-inch pieces.  Toss with brown sugar and cinnamon to coat.  Add to baking dish, cover with aluminum foil, and bake for 30 minutes.
3.  Remove from oven and set aside to cool. 

Apple Spice Cupcake Base - Ingredients
6 tablespoons brown sugar
3/4 cup granulated sugar
3/4 cup applesauce (plain or cinnamon)
3 tablespoons vegetable or canola oil
1 teaspoon vanilla
3 eggs
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/8 teaspoons salt
1 teaspoon cinnamon
3/8 teaspoons nutmeg
Pinch of ground cloves

Directions
1.  Line a cupcake tin with liners and set aside.
2.  In a large bowl or stand mixer, mix together sugars, applesauce, and vegetable oil.  Mix in eggs and vanilla extract, followed by the remaining ingredients.  Mix just until combined.
3.  Divide the batter into the cupcake liners evenly.  Bake for 18 minutes or until a toothpick inserted inside comes out clean. 

4.  After the cupcakes have cooled completely, scoop out the center of each cupcake and fill the resulting craters with the cooled apple pie filling.  Carefully slice the bottom of the cupcake scoop and place the new cupcake dome on top of the filling.

Caramel Buttercream Frosting - Ingredients
1 stick unsalted butter
4-1/4 cups confectioner's sugar
1-1/2 teaspoons vanilla extract
2-1/2 tablespoons caramel syrup
2 tablespoons heavy cream

Directions
1.  Prepare buttercream in a medium bowl or stand mixer.  Cream butter and confectioner's sugar together.
2.  Add the vanilla extract, caramel syrup, and heavy cream.  Beat until smooth and of a spreadable consistency.  More heavy cream may be added if necessary.
3.  Pipe or frost cupcakes as desired.  Drizzle with additional caramel syrup.  Top with a cinnamon apple chip or a real piece of pie crust.

This marks the first time I was ever able to use a frosting tip successfully (sort of).  The presentation fooled a lot of people—several (newer) co-workers wondered what the occasion was, for me to buy a dozen fancy cupcakes for the office.  Cupcake Mission: accomplished.

[Recipe] "Hearty Breakfast Special" Cupcakes

Nothing beats breakfast in bed, though I can't say I've ever really had it except while traveling for business.  I suppose, in those situations, I first have to get out of bed and open the door, hair mussed, but still, I love being in my PJs or wrapped up in a fluffy robe when feasting on pancakes or eggs benedict.

"Hearty Breakfast Special" Cupcakes
a recipe by Aaron McCargo, Jr.
Yield: 12 cupcakes

My friend Adam once asked for some relationship advice after he'd upset his very serious, live-in girlfriend.  Our mutual friend—a man—suggested flowers, but I told Adam to surprise his girlfriend with breakfast in bed.

Breakfast in bed is easy points, a wonderful surprise.  There's nothing like waking up to delicious smells and that amazing feeling of being completely cared for.  And it's not difficult: some toast, bacon or breakfast sausage, and eggs, scrambled or sunny side up.  Or pancakes (it can seriously even be made from Bisquick).  If you're feeling fancy, an omelette.  If cooking's not your thing, a nice bowl of cereal with fresh cut fruit.  Add a glass of juice or a mug of coffee, depending on your significant other's tastes, and it's the perfect start to any day.

Ingredients
Canola oil spray
6 thick-cut slices of good-quality bacon
3 tablespoons chopped fresh chives
4 cups prepared pancake batter
8 oz. mascarpone
1 cup confectioner's sugar
2 tablespoons maple syrup

Directions
1.  Preheat the oven to 450 degrees Fahrenheit.  Prepare a cupcake pan with canola oil spray.
2.  Prepare a broiler pan and place the bacon on the pan.  Cook until well crisped, about 6 minutes.  Remove from the oven and reserve 1 tablespoon bacon drippings.

3.  Reduce the heat to 350 degrees Fahrenheit.  Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full.  Bake for 12 minutes.

4.  Meanwhile, in a medium bowl, add the mascarpone, confectioner's sugar, maple syrup and the reserved bacon drippings.  Stir well to combine and set aside.  Crumble the cooked bacon and set aside.

5.  Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes.  Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.

[Recipe] Christmas 2013: "Holiday Refresher" Mint Julep Cupcakes

There are so many Christmas desserts.  So many.  Sugar cookies, gingerbread, figgy pudding (how else to wish someone a merry Christmas?), shortbread, fruitcake (although most people seem to hate this last one)... the list goes on and on, and frankly, even as I'm typing, there are so many recipes I can't wait to try.

When planning this year's Christmas menu, though, I knew I wanted to make something minty for dessert.  Preferably chocolate-y as well, but my favorite flourless chocolate cakes, like so many other truly wintry chocolate desserts, can really only be served right out of the oven, and I wasn't holding the dinner party at my own apartment but at a friend's, so the dessert had to be made way ahead of time.  Adding alcohol—and especially bourbon-- was sort of the icing on the cake, so to speak—I knew my guests (mostly men) would definitely appreciate it.

Aren't these cupcake liners too adorable?  I saw them at the store and knew I had to have them.  I'm actually pretty sad that I probably can't use them for very much longer... there's only so long the rest of the world will let me milk the Season of Jolly, I'm afraid :\

And so, in the end, I settled on the below recipe, courtesy of cookiedog of Food.com.  They turned out—well, minty fresh—and were so light and refreshing, a perfect end to an otherwise rich and very satisfying meal.

"Holiday Refresher" Mint Julep Cupcakes
a recipe by cookiedog (Food.com)

Cupcake Base - Ingredients
1/2 cup butter
1 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon mint extract
2 eggs
1-1/3 cups plus 1 tablespoon flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup Bourbon
1/4 cup creme de menthe

Frosting - Ingredients
1-1/2 cups sifted confectioner's sugar
1/4 teaspoon salt
1/2 teaspoon mint extract
1/2 teaspoon vanilla extract
1 teaspoon Bourbon
1/4 cup unsalted butter
1 tablespoon vegetable shortening
Milk

Garnish
Mint sprig (optional)
Sprinkles (optional)

Directions
1.  Preheat the oven to 350 degrees Fahrenheit.  Line the cupcake cups.
2.  In a large bowl, whisk together the flour, baking powder, and salt.  Set aside.
3.  In the mixer bowl, cream together the butter and sugar.  Add the eggs one at a time.  Once the eggs are combined, add the extracts.  Slowly add in half of the flour mixture.  Add the milk and liquors to the batter, then the rest of the flour.  Mix as little as possible, just until the batter comes together.

4.  Divide evenly among the cupcake cups.  Bake for 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Let cool.

5.  For the Frosting: Whip the butter and shortening.  Slowly add in half the powdered sugar.  Add in the extracts and bourbon.  Add the rest of the powdered sugar.  Then slowly add in milk until the frosting reaches your desired consistency.

6.  Once cupcakes are completely cooled, frost and top with mint leaves and sprinkles (optional).

[Recipe] "Fall for Fall" Pumpkin Surprise Muffins

It snowed the other day.  Just a light flurry, but it reminded me that autumn and, with it, pumpkin season, is coming to an end (a travesty).  I tend to stock up on ingredients, though, and canned pumpkin puree is no exception.  So there are still a few autumn recipes left in me!

I bought these beautiful autumn silicone molds on a whim a few weeks ago and have been dying for a chance to use them.  Muffins topped with streusel might not be the prettiest way to showcase the designs, but it was more an excuse to use them than a reason.

And if anyone else is also looking for an excuse rather than a reason to make these, they'd be perfect for breakfast the morning after Thanksgiving.  Or for any morning, really, because I think you'll discover that these need no excuses or reasons at all.

Happy Thanksgiving, dear reader, and stay warm and toasty :)

"Fall for Fall" Pumpkin Surprise Muffins
an original recipe by tammiest (the Passionfruit Fashionista)

Cream Cheese Frosting Filling (Optional) - Ingredients
8 oz. cream cheese, softened
1 cup confectioner's (powdered) sugar
1/2 teaspoon vanilla extract

Directions
1.  Cream together the cream cheese, confectioner's sugar, and vanilla extract until smooth.
2.  Put the cream cheese frosting mixture onto a large sheet of plastic wrap.  Roll into a log, then freeze the log for a few hours before using.

Muffin and Streusel Topping - Ingredients
2-1/2 cups all-purpose flour
1/2 cup rolled oats (for better flavor, I use instant apple cinnamon oatmeal)
4 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup cinnamon applesauce
3 eggs
1 teaspoon vanilla extract
1/4 cup raisins

1/4 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats (for better flavor, I use instant apple cinnamon oatmeal)
2 tablespoons all-purpose flour

Directions
1.  Preheat oven to 350 degrees Fahrenheit.  Grease or line 18-20 muffin cups (18 if making without the cream cheese filling; 20 or more if making with) with paper liners.
2.  Combine 2-1/2 cups flour, 1/2 cup oats, the pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together in a bowl.

3.  In a separate large bowl, whisk together the pumpkin puree, 1 cup brown sugar, 1 cup white sugar, the vegetable oil, applesauce, eggs, and vanilla extract.

4.  Stir the flour mixture into the pumpkin mixture and mix well.  Fold in the raisins.
5.  Beat 1/4 cup brown sugar with butter in a bowl until smooth and creamy.  Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into the sugar-butter mixture until the streusel topping is crumbly.

6.  Pour the batter into the prepared muffin tin, about 3/4 of the way full.  Remove the frozen cream cheese frosting from the freezer and slice into slim cylinders, short and slim enough to be slipped into the center of the muffin batter.  Slip the frozen cream cheese cylinders into each filled muffin cup and make sure the batter covers the cream cheese frosting.

7.  Sprinkle each muffin with streusel topping.

8.  Bake in the preheated oven for 25-35 minutes, until a toothpick comes out clean (but be careful of the cream cheese frosting in the center).