Dessert | Kitchenbelle

Chocolate Easter Egg Cupcakes

Posted on April 11, 2009 by kitchenbelle

HAPPY EASTER!

I hope the Easter Bunny left you a basket overflowing with Cadburys and peanut butter filled chocolate eggs!

—–

For Christmas my brother-in-law and sister-in-law gave me this book called Hello, Cupcake! If you haven’t seen it yet, you must check it out. The cupcakes in this book are legitimate pieces of art work, and I must say, a little intimidating! I knew, though, back in December that I wouldn’t be able to resist attempting these Easter Egg Cupcakes! I’ve had the page marked for four months!

The gist of the recipe is this:

Bake chocolate cupcakes (I used Joanne Chang’s Flour Bakery Chocolate Cupcake Recipe)
Trim a graham cracker to the shape of an egg
“Glue” the graham cracker to the top of the cupcake using a dollop of frosting
Decorate the cracker with frosting and sprinkles

The problem was this: Each attempt at “trimming” a graham cracker resulted in a broken graham cracker. My mom and I brainstormed and settled on the perfect solution—to bake sugar cookies cut out in the shape of eggs and use those in place of the “trimmed” graham crackers! And that is exactly what I did. It worked out perfectly. And these cupcakes were so fun to decorate! I love the bright colors! And as always, this chocolate cupcake recipe yielded 12 rich, moist, chocolaty, delicious cupcakes.

chocolate cupcake + sugar cookie + frosting + sprinkles = easter bunny heaven

Chocolate Easter Egg Cupcakes (Flour Bakery Recipe):

2 ounces unsweetened chocolate
1/4 cup cocoa powder
1 cup sugar
1 stick unsalted butter
1/3 cup water
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Chop chocolate and place it in a bowl with the cocoa powder. Mix butter, water and sugar in a pan over medium high heat. Whisk until butter is melted and sugar is dissolved, about 5 minutes. Pour hot butter mixture over chocolate mixture and whisk until chocolate melted and ingredients are combined. Whisk the egg, milk, and vanilla extract together then whisk into the chocolate mixture until combined. Sift the dry ingredients together. Pour the dry ingredients onto the wet ingredients. Whisk until the dry ingredients are totally mixed into the chocolate mixture. Let stand about 15 minutes. Meanwhile, line muffin tin with liners and then pour the batter (or use an ice cream scoop) into the muffin cups, dividing batter evenly among the 12 cups. Bake in a 350 degree oven for 26-29 minutes. Cool in tin on rack for 15 minutes.

Recipe adapted from Hello, Cupcake! and Flour Bakery Chocolate Cupcakes.

Filed under: chocolate, cookies, cupcakes, Dessert, frosting | 1 Comment »

Mini Pina Colada Easter Cupcakes with Cream Cheese Frosting

Posted on April 6, 2009 by kitchenbelle

Spring is in the air here in Boston (and Easter is less than a weak away!) so I wanted to make some festive cupcakes. I still love my mini cupcake pan so I decided to make a mini version of these Pina Colada cupcakes. I was a little disappointed because I over-baked them just a tad (that is something that can happen easily with these little guys so keep your eye on them!) so they were a bit dry for my liking. That aside, the flavor was really great. One thing to note, though, is I did not taste the rum at all. The pineapple and coconut flavors were most prominent. I may double the rum next time because what is a pina colada without rum?!

I topped these little fellas with piped yellow-colored cream cheese frosting and jelly beans. The lack of rum flavor was most certainly compensated for by the cream cheese frosting, because, well, cream cheese frosting = heaven. I would consider skipping the rum in all of my cocktails if that meant piles of cream cheese frosting instead!

One note—Keep the frosting in the fridge while you aren’t using it. That way it won’t melt.

Mini Pina Colada Cupcakes with Cream Cheese Frosting:

Cake

1.5 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter, melted and cooled
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoons vanilla extract
3 large eggs
1/3 cup crushed pineapple
1/3 cup shredded coconut

Preheat oven to 350 F. Line mini cupcake tin with mini papers.

In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt.

In another medium bowl, beat together melted butter, pineapple juice, rum, and vanilla with an electric mixer. Add the eggs one at a time, beating well after each addition.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients 1/2 cup at a time until combined. Fold in the pineapple and coconut.

Fill the cupcake liners about 3/4 full–unless you love the big muffin top then fill them to the top of the liner.

Bake for about 8-12 minutes. Cool on a wire rack before frosting. (Makes ~48 mini-cupcakes.)

Cream Cheese Frosting

One 8-ounce package of cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth. Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time. Continue to beat until all lumps are gone. Add the vanilla and mix until fully combined. Add a few drops of the food coloring of your choice and continue to mix until color is evenly distributed.

Adapted from Crazy About Cupcakes by Krystina Castella available for purchase here.

Filed under: candy, cream cheese, cupcakes, Dessert | 9 Comments »

Mini Strawberry Cupcakes

Posted on March 27, 2009 by kitchenbelle

Why is that all things mini are just so cute? Baby shoes, teacup dogs, doll house furniture, cocktail weiners, tartlets…things that are shrunken down are just so appealing that we can’t help but use words like adorable to describe them!

The same goes for these tiny cupcakes—they are just so cute and poppable. You can toss one in your mouth without the investment that a typical cupcake requires. Unlike normal-sized cupcakes, there is no need to maneuver the perfect chomp of cake and frosting while trying to balance the cake in your hand, not bite the paper, and avoid dipping your nose in the frosting.

With mini cupcakes, you can get all of the frosting and all of the cake all in one bite! Plus, did I mention they are just so cute!

The little bites of strawberry make these cupcakes especially delicious. Just be sure to dice the fruit small enough so that every cupcake gets plenty of delicious fruity goodness!

Mini Strawberry Cupcakes:

1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1.5 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
1.5 cups fresh strawberries, sliced then diced into small pieces

Preheat the oven to 350 F. Insert mini-cupcake papers into a mini-cupcake pan.

In a medium bowl combine the flour, baking powder and salt.

In a separate large bowl, cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 5 minutes. Add the eggs one at a time. Beat well after each addition.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix for 3 minutes. Use a rubber spatula to fold in the vanilla and the strawberries. Be sure the strawberry pieces are distributed throughout all of the batter or else some mini-cupcakes won’t have any fruit!

Fill the cupcake liners about 3/4 full if you like the little “muffin-top” to bake above the cupcake liner or about 1/2 way if you prefer the cake to bake even with the liner. (Funny–this is the only situation I can think of where “muffin-top” is a good thing!)

Bake for about 15-20 minutes. (These little guys are small so they bake quicker than you may think.) A toothpick should come out clean when inserted into the middle.

Cool and frost with the vanilla frosting recipe of your choice.

Adapted from Crazy About Cupcakes by Krystina Castella. You can (and should!) buy it here.

Filed under: cupcakes, Dessert, strawberry, vanilla | 6 Comments »

Orange Coconut Cake

Posted on March 23, 2009 by kitchenbelle

My mom doesn’t really love desserts. Only three things come to mind when I think of sweets that she enjoys: rocky road clusters, Mallow Cups (chocolate cups filled with coconut and marshmallow), and anything citrus, particularly those gummy fruit slices. For her birthday, I wanted to make a cake that reflected at least one of her favorite sweet treats. She is a huge Paula Deen fan, so when I found this coconut cake, I just knew she would love it! Rather than keep it straight up coconut, I added some orange zest for a refreshing blast of citrus. The flavors were fantastic and the texture was similar to pound cake. Unlike Paula’s recipe which is three layers, I only made this a two layer cake, but I think three thin layers would be great. The filling is especially delicious and moistens the cake to perfection. My mom (and everyone else) really enjoyed this cake!

Orange Coconut Cake:

Cake

cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

the zest of two oranges (about 2 tablespoons)

1 teaspoon vanilla extract

Filling

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut

Topping

the vanilla frosting recipe of your choice

Flaked, sweetened coconut

1 can mandarin orange segments

Make Cake:

Preheat oven to 350 F.

Grease and flour 2 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and orange zest and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. (While cake is baking, prepare filling.) Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Make Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer.

Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut. Decorate with mandarin orange segments.

Adapted from Paula Deen’s “Jamie’s Coconut Cake” Recipe found here on foodnetwork.com.

Filed under: cake, coconut, Dessert, orange | 2 Comments »

Red Velvet Cupcakes

Posted on February 14, 2009 by kitchenbelle

HAPPY VALENTINE’S DAY!

I have only made a red velvet cake once before. It was Paula Deen’s red velvet cake recipe (it was before my blogging days) and though it looked impressive and the frosting was delicious, the cake was just…red. I don’t remember much flavor.

These cupcakes, on the other hand are delicious! There is a fabulous depth of flavor (and almost richness) that I think can be attributed to the cinnamon combined with the cocoa powder. And they are so moist! I had one of these warm out of the oven and I was blown away. I can honestly say I was more than pleasantly surprised!

I suggest that you find some time between all of the hugs and smooches you’ll be doling out today to give these a whirl!!!

Red Velvet Cupcakes:

2 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup ( 1.5 sticks) butter, at room temperature
1 1/2 cups sugar
2 eggs, room temperature and lightly beaten
2 teaspoons vanilla extract
2 bottles (1 ounce each) red food liquid coloring
1 cup buttermilk (if you don’t have buttermilk add a tablespoon or two of vinegar to 1 cup of regular milk)

Insert cupcake liners into a cupcake tin. (Recipe makes ~12 cupcakes.)

Preheat oven to 350 F.

In a medium bowl sift flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Stir to combine. Set aside.

In a large bowl, use a hand mixer to beat butter a medium speed until creamy, about one minute. With mixer still running, slowly add sugar. Occasionally stop mixer to scrape sides of bowl with a rubber spatula. Beat until mixture is light and fluffy, about 5 minutes. Slowly drizzle in eggs and beat well. Add vanilla and food coloring.

Using mixer on low speed incorporate one third of the dry ingredients into the butter/egg mixture. Alternate with half the buttermilk. Continue to alternate dry with wet, ending with dry, until all ingredients are incorporated.

Using an ice cream scoop, carefully fill each cupcake liner, about 3/4 full. Place cupcake pan on a baking sheet and place in oven. Bake about 30-35 minutes, or until a wooden skewer comes out clean.

Remove from oven and cool in pans for 10 minutes. Remove cupcakes from pans and cool completely before frosting.