Posts tagged cupcake
Chocolate Dulce de Leche cupcakes

Really, there isn't much to say about these cupcakes.

Let's talk about this picture for a second. First off - ignore Brad's tobacco and the iPad. Buuuut...I GOT A NEW CAMERA!  A Nikon D3000 to be exact.  So be ready for some serious pictures on this blog.  No more point and shoot, woohoo! FYI - all other photos are from my old camera.

It's chocolate + dulce de leche. I mean, these are pure sin. Or rather they are chocolate, caramel heaven. If heaven is anything like these cupcakes, sign me up.

Otherwise, I am heading down to the bar in hell to eat these and drink margaritas.

I made my own dulce de leche - it was so easy and delicious. Thanks, David Lebovitz.

I made this for an intimate post graduation get together on Saturday and they were a huge hit! They are decadent and delicious and perfect for any chocolate lover.

Gfree Chocolate and Dulce de Leche Cupcakes yields 12 cupcakes

Dulce de leche, you can buy some or make your own (it is super easy I promise!) Chocolate Buttercream (I followed this recipe from Joy the Baker, use whichever recipe is your favorite)

160g gfree flour mix 1 teaspoon baking soda 1 teaspoon baking powder pinch of salt 3/4 cup of cocoa powder (not dutch process) 1/4 cup of hot coffee 1/2 cup of chocolate soymilk (or any milk or non-dairy milk) 1 teaspoon vanilla extract 2 eggs 1/4 cup of vegetable oil 1 cup of sugar

1. Preheat oven to 350F. Line your cupcake pan with some cupcake liners and set aside. 2. Combine first four dry ingredients and sift together in a medium bowl. Set aside. 3. In another bowl, mix together the cocoa powder and hot coffee. Whisk until the thick paste is smooth. 4. Add vanilla extract and chocolate milk to cocoa mixture. 5. Combine sugar, vegetable oil, and eggs in a stand mixture (or using a hand mixer) until smooth. 6. Add in flour mixture and chocolate mixture, alternating. Mix until smooth. 7. Bake in for 20-25 minutes rotating half way through until a toothpick inserted in the middle comes out with a few moist crumbs. 8. Let cool on a rack.

9. When the cupcakes are completely cool, cut a small hole in the middle using a sharp knife.

10. Fill with a heaping spoonful of dulce de leche and set aside.

11. Frost with chocolate buttercream. You can also add a dollop of dulce de leche to the tops of the cupcakes and mix this in with the buttercream, it's amazing. 12. Finish with a small sprinkle of fine sea salt.

Spring and Sunshine: Gluten-free Super Lemon Cupcakes

I cannot wait for spring to be here.  Here in Virginia, we have been getting little teases of spring - a sprinkle of sunshine, temperatures in the 60s, longer evenings....but then the 30 degree mornings come and slap us us back into reality.  Although fall is my favorite season, spring comes in a close second.  I love the perpetual sunshine, occasional rain shower, and warmer temperatures - warm but just cool enough to require a nice worn-in leather jacket.  Every time we get a little taste of spring weather, I begin to crave flavors - bright citrus, crisp veggies, and subtle hints of vanilla. Maybe even some iced coffee for good measure.

Today is a gorgeous pseudo-spring day here in Virginia.  The sun is shining, there is a crisp breeze in the air, and the smell of lemony goodness if billowing out of the kitchen.  Tomorrow is my roommate/bff/bridesmaid Kelly's birthday - she is the big 23!!!!! For her birthday, she requested lemon cupcakes filled with lemon curd and topped with cream cheese frosting so of course, I obliged.  I love lemon cupcakes and I think they are lovely when made gluten-free with some almond meal.  I made the lemon-curd from scratch and it was insanely easy. Why don't I do this more often?! Seriously, whip up a batch just to have on hand to mix into Greek yogurt, top pancakes with, or just eat from the container.

Enough rambling - get outside and enjoy the weather. And if it isn't sunny where you are - whip up a batch of these cupcakes. They're like little bites of sunshine.

Gluten-free Super Lemon Cupcakes

Makes approximately 12 cupcakes.

adapted from Karina at Gluten-free Goddess.

For the cupcake:

105g almond meal/flour
35g sorghum flour
105g cornstarch (or whatever starch you have on hand)
3/4 cup sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda (Note: I actually was out of baking soda! Baker's sin, I know. So I just doubled the amount of baking powder)
2 teaspoons fresh lemon zest
2 tablespoons canola oil
1 tablespoon honey
1/2 cup fresh squeezed lemon juice
2 egg whites + 1 egg
2 teaspoons vanilla
Lemon Curd: see Joy the Baker's recipe - just sub lemon for the tangerine! I recommend making this before the cupcakes so it has time to cool!
Cream Cheese Frosting:
2 packages of cream cheese, softened at room temperature
2 teaspoons vanilla
a small squeeze of fresh lemon
approx. 2 cups powdered sugar (use your judgment and taste buds - make it as sweet or not sweet as you like!)
1. Preheat oven to 350F. You already have your lemon curd cooling, right?
2. Mix all dry ingredients, including lemon zest, together in mixer until they are incorporated.
3. Add in lemon juice, eggs, vanilla, honey, and oil. Mix to combine.
4. Line cupcake pan with liners, fill liners about half way full.
5. Bake cupcakes 20-25 minutes, turning pan half way through.  They're done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
6. Let cupcakes cool completely! It's hard, I know.
7. Using a small, sharp knife make a circular/squarish cutout, about the width of your middle finger in the center of the cupcake. Remove the cutout and push down with the end of a spoon.  This "cone method" creates a little hole in the center of the cupcake for the filling.  Alternatively, you can fill the cupcakes using a piping bag and a filling tip if you have one (I really need to get one!).
8. Put the cooled lemon curd in the cutout center using a spoon.  Fill until the curd is just spilling over the top of the cupcake.
9. Make your cream cheese frosting!  Beat together the softened cream cheese, desired amount of powdered sugar, squeeze of lemon, and vanilla until creamy.
10. Frost and enjoy!
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Keep Calm and Eat a Cupcake...

So today is an exciting day...as one of my cupcakes is being featured on The Cupcake Blog!Check it out!

The cupcake that is featured is a s'more cupcake with a toasted marshmallow frosting. Yeah, it is just as good as it sounds.  I had seen some s'more cupcakes on the internet and the thought of them was enough to make me crave them for days.  So I set out to make gluten-free and dairy free s'more cupcakes.  The task a bit more daunting than I anticipated.

First off, I would need gluten-free graham crackers (This is something I need to make soon; the store bought are decent but nothing special).

Then I would need to figure out how to bake cupcakes without xanthan gum.  Xanthan gum is a processed gum that adds binding and structure to gluten-free baked goodies - basically it helps mimic gluten.  I've used this for a long time in my baking but recently noticed it would cause my stomach to hurt and just left me feeling heavy.  So I decided to bake without it.  I had read some things saying it wasn't really necessary for gluten-free baking and you can mimic the binding properties with other things (that will be another post!).

Then, I would need to make it gluten-free.   This was the fairly easy part for me as I have been working with a flour mix (inspired from some web research) that I have grown to love.  I recommend doing some research on flour mixes online before making one yourself and tailor it to your tastes.  For example, I love sorghum and dislike white rice flour (I think it's gritty and nutritionally less than stellar) so my mix contains sorghum and brown rice flour instead.  I also dislike arrowroot starch, so I tend not to use it and use other starches like potato, tapioca, and corn instead.  Basically, figure out what you like, follow some ratios (I use different ratios depending on what I bake), throw it in an container, shake, and viola - gluten-free flour mix!  We will talk more about that later.*

*An upcoming post will be about different gluten-free flours and some of their characteristics.

Anyways...back to the cupcakes....

I was really excited about these cupcakes because 1.) I love cupcakes - they are the daisies of the baked goods world and can always brighten your days, 2.) I was experimenting with a new ratio of flour mix, 3.) S'more. Enough said.

Alright, enough rambling. Time for the recipe.

S'more Cupcake with Marshmallow Frosting Adapted from Martha Stewart. These take some time and effort, but are worth it in the end. Makes 2 dozen cupcakes (or a little less of jumbo sized cupcakes) Graham Cracker Crust: 1 1/2 cups of gluten-free graham cracker crumbs (Throw some graham crackers in a food processor, whirl them around a bit, and done.  Or, place whole graham crackers in a sealed bag, grab something heavy, and get out some aggression) 2 Tbsp butter (or oil) 1 Tbsp sugar (I didn't need as much, my graham crackers were already sweet enough)

Chocolate Cupcake Batter: 1 cup sugar 1 cup brown sugar 260grams gluten-free all-purpose flour* 3/4 cocoa powder (not Dutch-process kind) 1 1/2 tsp baking soda 1 1/2 tsp baking powder pinch of salt (seriously, use salt) 2 eggs 1 cup chocolate almond milk (or whichever non-dairy or dairy chocolate milk you like) 1/2 vegetable oil (I think coconut oil would be great too) 2 tsp. vanilla extract 1 cup boiling water

Marshmallow Frosting: 6 egg whites 2 cups powdered sugar (I usually don't measure out the sugar when I make this frosting  - I add until it tastes good, some days it is more, some days it is less - use your judgment and taste buds) 1/2 tsp. cream of tartar 2 tsp. vanilla

Preheat oven to 350degress F. Sift dry ingredients together (If you don't have a sifter, whirl them together in a stand mixer for a few minutes to aerate and make them come together).

This would be a good time to boil some water (Remember: boil slightly more than the recipe calls for since some will evaporate).

In a separate bowl, mix together eggs + milk + vanilla + oil.  Add to dry ingredients and mix together in a stand mixer until incorporated.

Slowly and carefully add the boiling water to the batter - mix it slowly just until incorporated.

Set the batter aside - time to make some graham cracker crusts.

Line cupcake pan with cupcake liners. Combine the graham cracker crumbs, the oil or butter, and 2 Tbsp of sugar. Press about one tablespoon worth of crumbs into the bottom of liners with your fingers or back of a spoon (add more if you want thicker or less - just make sure the bottom is covered) Once you're finished - put the pan in the over an bake for about 5-8 minutes until golden brown.

Take the crusts out and let them cool a bit. Then fill the cupcake liners 3/4 full with batter.  It is liquidy batter - I recommend pouring from a big liquid measuring cup.  Put those in the over for 18-20 minutes until toothpick inserted in the middle comes out with a few moist crumbs on it.  Rotate the pan half way through.

While the cupcakes are baking - whip up some marshmallow fluff!

Set up a double boiler (Fill a pot with a small layer of water, let that water simmer violently.  Next, place a glass bowl on top of said pot - make sure it doesn't touch the water!).  Heat your egg whites and sugar in double boiler until egg whites are warmed through and sugar is dissolved (careful not to whip them too much while stirring).  Next, break out the hand mixer or transfer bowl to stand mixer and whip egg whites until they form stiff peaks.  Add vanilla and whip again until they have stiff glossy peaks. Bang - marshmallow fluff. Cool, right?

After your cupcakes cool completely (this is important, otherwise you will have marshmallow goo everywhere!) put fluff into a piping bag or a Ziploc bag with a tiny hole cut out of the side.  Frost cupcakes.  For the toasted effect - break out the kitchen torch and lightly brulee the tops! (I recommend doing this at an angle as to not light the paper on fire!).

Now, dig in to that delicious cupcake.

 

 

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