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Are Pull-Apart Cakes Really Cupcakes?

YumSugar — Mon, 19 Nov 2007 05:01:33 -0800

I was walking through Target the other day when I noticed these holiday silicone cake molds. At first I didn't think much about them, after all, shaped cake molds are all the rage these days. However, on second glance, I noticed that they're actually called Pull-Apart Cupcake molds ($14.99). They've got a few different shapes out there - turtle, butterfly, alligator - and have recently come up with a few more additions for the holidays. The wreath and flower basket ideas are a lot of fun, but I think the penguin and snowman might be a little difficult to frost. Either way they'd be fun for a party or a potluck, but are they really cupcakes?

Delilicious: Dazzling Novelty Cake Pans

LilSugar — Wed, 30 Jul 2008 15:00:53 -0700

It seems delicious kid friendly desserts taste even better when they come in the shape of something fun. The Wilton Giant Cupcake Cast Pan ($30) has become a staple for kid birthdays (much to the pleasure of moms like myself, its popularity coincides with a million great cupcake recipes). Looks like it's time to whip out my Cakes for Kids book!

Bone Shaped Cake Pan ($18)	Wilton Giant Cupcake Cast Pan ($30)
Wilton Heart Cake Pan Set ($40)	Spider-Man Cake Pan ($13)
SpongeBob SquarePants Cake Pan ($14)	Butterfly Pull-Apart Cupcake Pan ($15)	Elmo Cake Pan ($14)

Do You Prefer Cakes or Cupcakes?

YumSugar — Fri, 11 May 2007 08:01:32 -0700

Some people are just cupcake people - they love the personal-sized portions and cute decorations. While others are cake people - they love the extravagance and decadence in a great cake. So how about you, which do you prefer?

10 Sweet Super Mario Bros. Treats

GeekSugar — Thu, 08 Oct 2009 01:44:26 -0700

Edible geek treats are one of my sweet tooth weaknesses - just when you thought you couldn't love your favorite video games or favorite gadgets more, you get to enjoy them in cake form and smothered in frosting.
Speaking of favorites, it's time to turn the attention on some delectable Super Mario Bros. sweets that are so irresistible, I had to put them all together for you to drool over too!

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Come Party With Me: All Hallow's Eve - Dessert

partysugar — Wed, 28 Oct 2009 10:15:05 -0700

So you've just decided to host a Halloween party and you've got no time to plan. No matter. On Saturday afternoon, before you put on your costume, you can throw together some festive yet uncomplicated snacks and make these cupcakes. Shhh, don't tell anyone: the recipe uses a boxed yellow cake mix, meaning these mini cakes will be ready to bake in minutes. The addition of pumpkin pie spice and canned pumpkin puree, in combination with the smooth cream cheese frosting, will fool your guests into thinking you slaved for hours on these cupcakes. Garnish with a single piece of candy corn and get ready to celebrate! To check out the easy recipe, read more.

Pumpkin Cupcakes With Cream Cheese Frosting
From Real Simple

Ingredients

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Directions

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Makes 24 cupcakes.

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Hostess-Inspired German Chocolate Cupcakes

YumSugar — Mon, 09 Mar 2009 16:15:40 -0700

For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.

Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes, read more.

German Chocolate Cupcakes
Adapted from Food & Wine

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool in the pan on a rack.
Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes.

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Taste Test: Sprinkles Vanilla Cupcake Mix

partysugar — Mon, 13 Apr 2009 12:50:38 -0700

Last week I got my hands on a container of Sprinkles vanilla cupcake mix ($14). The LA-based bakery boosts a celebrity following and is famous for its rich cupcakes topped with swirled frosting and signature modern dot. Currently, there are six bakeries sprinkled throughout the Western United States, but thanks to Williams-Sonoma, you can experience the sweetness of Sprinkles in the comfort of your kitchen. The mix comes in seven flavors: chocolate, red velvet, vanilla, lemon, pumpkin, chocolate peppermint, and banana. To find out what I thought of the vanilla variation, read more.

First off, the mix is expensive. It only makes 12 cupcakes and that doesn't include the cost of frosting ingredients. The addition of the signature modern dot is fun, but, be warned, when I opened the plastic container the dots shattered on my counter. By themselves, the dots don't taste very good either: they're chalky and bitter with no apparent taste. The recipe is straightforward and easy to follow.

The final cake is extremely dense with a strong vanilla flavor. Essentially, it tastes exactly like what it is - a gourmet cupcake made from a prepackaged mix.

The frosting was my favorite part: it's thick and creamy with a delightful flavor that's not overly sweet or too buttery.

Since I prefer to make baked goods from scratch, Sprinkles boxed mix will not become a staple in my pantry. If you prefer light, fluffy, moist cupcakes, opt for a different flavor or mix altogether. Has anyone else tried Sprinkles boxed cupcake mixes? What did you think of it?

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Cupcakes So Good They'll Make You Hum

partysugar — Fri, 28 Aug 2009 10:30:10 -0700

Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine - quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more.

Hummingbird Cupcakes
From Martha Stewart

Ingredients

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut flakes
Cream Cheese Frosting, recipe below
Dried Pineapple Flowers, recipe below

Directions

Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.
Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Makes 24 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes.
With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Makes 3 cups.

Dried Pineapple Flowers

2 large or 4 small pineapples, peeled

Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard all pineapple skin.
Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.

Makes about 2 dozen.

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52 Weeks of Baking: Jimmy Only Likes Chocolate Cupcakes

YumSugar — Wed, 18 Apr 2007 16:09:21 -0700

Jimmy's birthday was last Friday, and to help him celebrate I offered to make a batch of cupcakes for him to take to work. These, my friends, were what I consider to be a true labor of love. I've dubbed them "Jimmy Only Wants Chocolate" Cupcakes (since he kindly asked for me not to use any sort of funny/intense flavors) however I should have called them "Oh Yeah, You Had Better Love Me" Cupcakes - because they took about 3 hours on a work night. Granted, the three hours is because I bake slow, I like to clean up as I go if possible and I enjoy measuring things etc., but still...

Anyways, BuzzSugar let me borrow a book called Cupcakes! by Elinor Klivans - who also wrote one of my favorite cookie books - and I debated over which ones to make. In the end, these ones stood out to me (the picture was beautiful, mine look nice, but not nearly as pretty as the stylized photo), and although it took hours (I essentially made 30 miniature layer cakes), it was actually one of the simplest recipes. So if you're in the mood for chocolate on chocolate topped with chocolate cupcakes, and are looking for something that will make people ooh & ahh, but really doesn't take more than just time, then check this recipe out. There are lots of pictures and details, so read more

Jimmy Only Likes Chocolate Cupcakes
Barely adapted from Chocolate-Covered Mint Meltaway Cupcakes in Cupcakes by Elinor Klivans (a highly recommend book!)

These measurements should make 28-32 normal sized cupcakes.

For Chocolate Sour Cream Cupcakes
6 oz unsweetened chocolate - chopped
2 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter - at room temp
2 1/2 cups sugar
4 large eggs
1 cup sour cream
1 cup water

For Chocolate Fudge Filling
1 1/2 cup heavy whipping cream
4 tbsp unsalted butter (1/2 stick) - cut into pieces
18 oz (3 cups) semisweet chocolate chips
1 1/2 tsp vanilla extract

For Chocolate Fudge Glaze
2 1/2 cups heavy whipping cream
5 tbsp unsalted butter - cut into pieces
7 1/2 tbsp light corn syrup
4 cups semisweet chocolate chips
1 1/2 tsp vanilla extract
2 tbsp cinnamon schnapps - *see note

Make the Fudge Filling

In large saucepan, heat the cream and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
Add in vanilla and whisk until it is smooth and all of the chocolate is melted.
Transfer to a large bowl and stir in any flavor if desired (Jimmy likes chocolate on chocolate with chocolate, so no flavoring for us, however the book recommends 1/2 tsp of peppermint extract, but I think coffee or cinnamon would be great too). Cover and refrigerate until firm but is still soft to the touch (at least 1 1/2-2 hours).

Make the Cupcakes

Preheat the oven to 350F.
Line muffin tins with paper cupcake liners - spray with nonstick cooking spray - set aside.
Sift the flour, baking powder, baking soda and salt in to medium bowl - set aside.
Melt the chocolate until it is fully melted and smooth. I did it by placing it into a heatproof bowl on top of a pan of barely simmering water. You can use a double boiler if you have it, or the microwave. Set aside to cool slightly.
In a large bowl (or mixer - that's what I used) beat the butter and sugar until creamy. I did it for about 3 minutes on medium speed. You'll want to stop and scrape the sides of the bowl as you go along.
On low speed, add the melted chocolate in until incorporated.
Next turn up the speed to medium and add the eggs one at a time - making sure each one blends in fully first.
Add vanilla and continue to mix until the color has lightened slightly - about 1 minute.
Mix in the sour cream, make sure no white streaks remain.
On low speed, add 1/2 of the flour mixture, mix until incorporated.
Mix in water.
Mix in remaining flour mixture until it is fully mixed and the batter looks smooth.
Fill each paper liner 2/3 full - try to fill them all with the same amount to ensure even doneness (although, if you notice I've got one fatty in the corner). Smooth out the tops with a spatula or spoon.
Bake until tops fill firm and toothpick comes out clean - about 20 minutes - use this time to make the glaze. If you are baking two trays at a time, they can both go on the same rack. If there's not room, rotate pans 1/2 way through.
Remove from oven and let sit in pan on a wire rack for 10 minutes.
Next carefully put a wire rack on top of the cupcakes (in pan) and invert to release them onto wire rack. Turn the cupcakes (top side up) to cool completely.

Make Glaze - sorry no pics, but it's really similar to the filling steps

In large saucepan, heat the cream, corn syrup and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
Add in vanilla and whisk until it is smooth and all of the chocolate is melted. Add in cinnamon schnapps if desired (*note: I could taste it well when the chocolate was warm, but since these are served cold, it was hard to taste. You may want to add more to suit your tastes)
Set aside at room temperature until it is thick enough to spread.

Cupcake Assembly

Once cupcakes are completely cooled, remove paper liners and turn cupcakes upside down on wire rack.
Cut cupcakes in half horizontally (so that you have a top and a bottom layer). Set tops aside for now.
Remove filling from fridge and, using a whisk, beat the cold filling until the color lightens from a dark chocolate to a light chocolate. About 30 seconds until it has thickened a bit. Immediately spread about 2 tbsp of filling on top of each cupcake. Replace tops - the filling will quickly firm up again. Do this until all cupcakes have been assembled.
Now it's time to glaze the cupcakes. I wasn't patient enough (it was already laaaaate) to wait until it got to the right consistency, so when I tried to spread it on, it was still too runny. So I set a wire rack on top of a cookie sheet covered with foil (easy clean-up) and poured spoonfuls of the glaze on top and spread it around on each cupcake. Once you have them all coated set aside for about 15 minutes or until the glaze has firmed.
Spread a second layer of smooth glaze on to the cupcakes. This will help cover the crumb-filled first layer. If you look at my pictures though, you will see, they're only smooth on top, and are lumpy where the glaze dripped down. Not as pretty as I would have liked, but delicious.
Before the glaze sets sprinkle shaved chocolate on top (shave a chocolate bar with a vegetable peeler to obtain shavings).
Let sit for about 30 minutes to completely firm up. Serve immediately or cover & refrigerate and serve cold.

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Have Your Cake and Beet It Too

YumSugar — Mon, 20 Oct 2008 15:00:06 -0700

While looking through Gorgeous Cakes over the weekend, I found the perfect Fall cake recipe that included one of my favorite root vegetables, beets. I love roasted beets in a salads, so why not experiment with them in baking?The uncooked batter has a stunning magenta color that's unfortunately lost once baked. However, it turns to a lovely, golden-colored cake with delicious red speckles throughout.

The combination of beets and roasted hazelnuts results in a hearty cake with a delightfully light and airy texture. For extra zip, I added ruby red grapefruit zest to the luscious cream cheese frosting. To see the spectacular color of the batter and start baking your own cupcakes with this vegetable, read more.

Beet Cupcakes With Cream Cheese Frosting
Adapted from Gorgeous Cakes by Annie Bell

Ingredients

For the Cake
5 ounces raw beet, peeled and shredded (wear gloves and apron while shredding)
1 cup vegetable oil
1 1/4 cup sugar
3 medium eggs, separated
3 tablespoons 1 percent milk
1 cup roasted hazelnuts, chopped
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
For the Frosting
2 teaspoon beets, shredded
3/4 cup unsalted butter, softened
1 1/3 cup powdered sugar, sifted
2 cups lowfat cream cheese
1 teaspoon vanilla extract
1 teaspoon ruby red grapefruit zest

Directions

Preheat the oven 350°F. Place the hazelnuts on a cookie sheet and bake for 8-10 minutes. Be sure to check the hazelnuts frequently to ensure they do not burn. Once roasted place nuts on a kitchen towel. Cover the nuts with half of the kitchen towel and gently roll back and forth to remove the skins. Line a muffin tin with cupcake liners.
Beat oil and sugar in large bowl, then beat in egg yolks and milk.
Fold in beets and hazelnuts. Sift flour and baking powder together and stir into the batter. Add spices.
Using a clean bowl and beater beat the egg whites until they are stiff and fold them into the batter in three stages.
Fill cupcake liners and bake for 18-22 minutes or until an inserted knife or skewer comes out clean.
For the frosting, cream butter, and powdered sugar using a hand mixer. Blend in the cream cheese, vanilla, and grapefruit zest until smooth.
Place the 2 teaspoons of shredded beets in a cup with 2 teaspoons of boiling water. Let sit for a couple of minutes. The red liquid can be added to the frosting to make pink frosting without the aid of food coloring.
Frost the cupcakes once cooled completely and enjoy.

Makes 18 cupcakes.

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