Tag Archives: cupcakes

Funfetti Cupcakes

My friend has been gone, in Italy to be exact, for over a month now and her return occurs tomorrow. I don’t need more cause for a celebration than that, do you? Her favorite cake is funfetti and she loves fresh strawberries so funfetti cupcakes with fresh strawberry Italian meringue seems fitting.

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Funfetti Cupcakes
1/4 cup milk
6 eggs whites, room temp
1 tablespoon vanilla extract
1/4 teaspoon almond extract
Whisk all of the above in a bowl

2 3/4 cups cake flour
1 1/2 cups sugar
1 tablespoon plus one teaspoon baking powder
3/4 teaspoon salt
Put in the bowl of a mixer and blend together

Add 12 tablespoons room temperature butter cut into tablespoon pieces to the flour mixture

Add 3/4 cup milk to flour and butter mixture. Mix for about a minute and a half

Add egg white mixture in four part, allowing the mixture to blend for about 30 seconds between each addition

Fold in 1/2 cup sprinkles (any kind, this is a great opportunity to use up sprinkles)

Fill lined cupcake pans. Bake at 350 degrees to 16 to 18 minutes.

Allow to fully cool before frosting

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Fresh Strawberry Italian Meringue Buttercream Frosting

De-stem and hull about 15 strawberries and puree. Then run through a sieve to catch any big bits. Set aside. You might not need all the puree.

4 egg whites
1 1/4 cup granulated sugar
Whisk in a bowl over a double boiler until the mixture reaches 160 degrees.

Pour hot mixture into a stand mixer with whisk attachment. Whisk until at room temperature – it took me about 12 minutes.

3 sticks of room temp butter cut into tablespoon pieces. Add to mixer while whisking one piece at a time. Allow it to fully blend before adding another piece.

After all butter has been added allow it to whisk a few minutes more then add the strawberry puree (start with about 1/2 a cup) add more until flavor is right. Keep whisking. Eventually the frosting will look like it has broken but don’t panic, keep whisking it will come together.

I used a closed star tip to make it look a little like a rose.

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Buckeye Cupcake

Who doesn’t love peanut butter and chocolate. This recipe could have been improved upon had I used marshmallow and homemade peanut butter but I am not going to lie, these cupcakes are delish!

Chocolate Peanut Butter Cupcakes

For the filling:  
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

Blend together all ingredients then make 1 inch balls, it made 28 balls for me. I made them the night before and stored them in the fridge overnight.
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Put flour, soda, salt and cocoa in a bowl and whisk. Set aside,
In a measuring cup mix together the sour cream, milk and vanilla extract.
In the bowl of a mixer (with a beater blade) cream butter and sugar. Add eggs one at a time.
Alternate additions of flour mixture and sour cream mixture. Start and end with the flour mixture. Mix just until combined. Line cupcake pans with paper, drop 2 tbsp of batter into the bottom of each cup (I used a cookie scoop for this, it was the smallest one I had, probably 1inch). Put 1 peanut butter ball in the middle of each and then top with 1 tbsp more of the batter. If you have batter left over divide it among the cupcakes.

Bake at 350 degrees for 18-22 minutes (I was done around 20 and I think I should have pulled them out at 19). Let cool completely.
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Combine butter, cream cheese and peanut butter in a mixer (with a beater blade). Add powdered sugar and then the whipped topping. (I think I would swap whipped topping for marshmallow cream but either way it ends up with that thick consistency)
Frost cupcakes as desired. I used a big star tip. I also made dark chocolate disks by melting quality chocolate (my choice is Scharfenberger) and then I used a squeeze bottle to create them on wax paper. It all went into the fridge while I created the frosting.

Enjoy!