Chocolate whisky cupcakes with peanut butter icing

Every time a new DH magazine issue arrives I go crazy with so many delicious recipes and it’s a tough task to choose which one to make first. This time, however, it was a bit easier: I decided I would only make something if I had all the ingredients home. Since I was out of cream cheese all the gorgeous cheesecakes would have to wait, that way I settled for these cupcakes: tender and deeply chocolaty, they are enhanced by the delicious icing. The original recipe called for smooth peanut butter but I used crunchy and thought that it worked really well, adding a nice bite to the smooth frosting. The recipe also called for a caramel sauce to be poured over the frosting but to me the cupcakes were sweet enough without it – more sugar wouldn’t do them any good.

Chocolate whisky cupcakes with peanut butter icing
slightly adapted from the always delicious and stunning Donna Hay Magazine

Cupcakes:
200g all purpose flour
1 teaspoon baking soda
pinch of salt
2 tablespoons whisky
140g unsalted butter, chopped
½ cup (45g) Dutch-processed cocoa, sifted
2 eggs
1/3 cup sour cream*
1 teaspoon vanilla extract
275g granulated sugar

Peanut butter icing:
160g icing sugar, sifted
1 cup crunchy peanut butter
80g unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup (80ml) heavy cream

Preheat the oven to 180°C/350°F. Line a 12-hole (½ cup capacity each) cupcake pan with paper liners.
Cupcakes: in a small bowl, whisk together the flour, baking soda and salt. Set aside.
Place the whisky and butter in a medium saucepan over medium heat and stir until the butter is melted. Remove from the heat and whisk in the cocoa. Add the eggs, sour cream and vanilla and whisk to combine. Whisk in the sugar, then the flour mixture and mix until smooth. Pour the batter equally into the prepared pan (don’t go over 1/3 of the capacity or the batter might overflow) and bake for 25-30 minutes or until risen and cooked through when tested with a skewer. Cool in the pan for 5 minutes then carefully transfer to a wire rack to cool completely.

Icing: place the sugar, peanut butter, butter and vanilla in the large bowl of an electric mixer and beat until pale and fluffy, 6-8 minutes, scraping the sides of the bowl occasionally. Add the cream and beat for 1 minute. Spread the icing over the cooled cupcakes.

*homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

Makes 12 – I halved the recipe above, used 1/3-cup capacity muffin pans and got 9 cupcakes

Vanilla cupcakes with blackcurrant preserves icing

Looking for a recipe to use up the jam left in the jar after making this cake, I found an old magazine scrap with a recipe for apple cupcakes with blackcurrant icing; I thought it sounded delicious but did not have any apples around (I’d devoured them in crumble form a couple of hours before, mea culpa). Then I thought that a neutral flavor, like vanilla, would be a good substitute for the apple since it would let the icing shine – that was how these tender, simple yet flavorsome cupcakes were created.

Vanilla cupcakes with blackcurrant preserves icing
adapted from the wonderful Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen + an old magazine scrap

Cupcakes:
¾ cup (105g) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
¾ stick (85g) unsalted butter, softened
1/3 cup + 2 tablespoons (90g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup + 1 tablespoon whole milk, room temperature

Icing:
½ cup (70g) icing sugar
100g blackcurrant preserves
2-3 teaspoons lemon juice

Put oven rack in middle position and preheat oven to 180°C/350°F. Line a twelve-cavity muffin pan (1/3 cup capacity each cavity) with paper liners.
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Scrape the sides of the bowl, then beat in vanilla. Reduce speed to low, then add flour mixture and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack. Cool completely.
Make the icing: sift the icing sugar into a medium bowl. Add the preserves and mix well. Gradually add the lemon juice, mixing until desired consistency. Pour over the cooled cupcakes and set aside to set, about 30 minutes.

Makes 12

Coconut cupcakes with chocolate frosting

I watched "The Tree of Life" last August but to this day I haven’t been able to write anything about the movie; just couldn’t put into words everything the film made me feel – there were so many tears that my eyes were swollen when I left the theater. Jessica Chastain’s character reminded me so much of my mother it felt like I was going back in time – that was the first movie I saw with the actress and I loved her performance. Not to say I wish I had her hair. :) And last week I read something about her that made me like her even more. :)

A couple of weeks ago I decided to bake something with the tons of coconut stashed in my pantry, so I adapted a recipe from the amazing "Bon Appetit Desserts" and got these tender, delicious cupcakes – then all I did was switch the cream cheese frosting for a chocolate one.

Coconut cupcakes with chocolate frosting
adapted from the always delicious Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful

Cupcakes:
1 cup (140g) all purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
½ cup + 2 tablespoons (124g) granulated sugar
2/3 cup (150g) unsalted butter, room temperature
½ teaspoon vanilla extract
1 large egg
1/3 cup (80ml) sour cream*
¼ cup (60ml) coconut milk
1/3 cup (33g) sweetened flaked coconut, plus some extra for decorating

Frosting:
112g (4oz) semisweet chocolate (do not exceed 61% cacao), chopped
56g (2oz) milk chocolate, chopped
2 tablespoons heavy cream
2 tablespoons unsalted butter
½ cup sour cream
1 teaspoon vanilla extract
¼ cup (35g) icing sugar, sifted

Bake the cupcakes: preheat the oven to 180°C/350°F. Line 10 standard (1/3 cup capacity) muffin cups with paper liners; fill the empty cavities halfway up with water.
In a medium bowl, whisk flour, baking powder, salt and baking soda.
In the large bowl of an electric mixer beat butter, sugar and vanilla until light and fluffy. Beat in the egg. Scrape the sides of the bowl eventually. In low speed, beat in half of the dry ingredients, then the sour cream, then the remaining dry ingredients. Beat in the coconut milk and sweetened coconut. Fill each paper liner 2/3 full with batter. Bake for about 18 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool the cupcakes in the pan over a wire rack for 10 minutes then carefully remove from the pan. Transfer to the rack and cool completely.

Make the frosting: stir both chocolates, cream and butter in a medium bowl over a saucepan of simmering water until melted and smooth. Remove bowl from the water. Whisk in sour cream and vanilla, then icing sugar. Let stand until thick enough to spread, about 10 minutes (I was in a hurry and after those 10 minutes I refrigerated the frosting for 5 minutes).
Spread frosting on top of completely cooled cupcakes and sprinkle with the extra coconut.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning, refrigerate for a creamier texture)

Makes 10

White chocolate cupcakes with candied kumquats and a big thank you

Thank you for your book suggestions – you guys are wonderful! I’m about to decide which book I’ll read first and thanks to you I have enough ideas to choose from now and in the months to come.

Since I’m inclined to choose a classic book, I bring you something classic, too: cupcakes. But I mean classic, not plain: the candied kumquats add not only a splash of color but also a delicious and unexpected flavor.

Make sure you use really good white chocolate, because the flavor is absolutely evident, especially in the cakes.

White chocolate cupcakes with candied kumquats
slightly adapted from the always beautiful and so delicious Bon Appetit Desserts

Candied kumquats:
½ cup (120ml) water
½ cup (100g) superfine sugar
12 kumquats, sliced and seeded

Cupcakes:
225g (8oz) high-quality white chocolate, chopped
1 ¾ cups (245g) all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (200g) superfine sugar
¾ cup (1 ½ sticks/170g) unsalted butter, room temperature
1 tablespoon vanilla extract
3 eggs
½ cup (120ml) canned unsweetened coconut milk

Frosting:
125g (4 ½ oz) high-quality white chocolate, chopped
168g (6 oz) cream cheese, room temperature
6 tablespoons (84g) unsalted butter, room temperature
¼ cup (35g) icing sugar, sifted
½ teaspoon vanilla extract
pinch of salt

Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats and return to boil. Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20 minutes. Transfer to bowl; cool to room temperature. (Can be made 1 week ahead. Cover and chill.)

Preheat oven to 180°C/350°F. Line eighteen 1/3-cup (80ml) capacity muffin cups with paper liners.
Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth, then remove from heat and cool slightly.
Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter and vanilla in large bowl until blended and creamy. Add eggs, one at a time, beating well after each addition. Scrape sides of the bowl. Add the white chocolate to the batter and stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
Divide batter evenly among prepared muffin cups. Bake until lightly golden and a skewer inserted into center comes out clean, 20-25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)

Make the frosting: stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency (refrigerate if necessary).

Assembling: spread frosting over cupcakes. Drain candied kumquats and arrange the kumquat slices decoratively atop cupcakes. (Can be assembled 2 hours ahead. Let stand at room temperature.)

Makes 18 – I made 2/3 of the recipe above for I have only one muffin pan (with 12 cavities); I got exact 12 cupcakes

Lime cupcakes and a crazy dream I had the other night

I had one crazy dream a couple of nights ago: I dreamt that people were planning a remake of “Blade Runner” (can’t tell you how much I adore that movie) and Daniel Craig had been chosen to play Roy Batty. Don’t know about you, but in my dream it seemed to be a very smart decision. :D

I guess that the only thing I love as much as movies are citrus flavors. So there you have it, lime cupcakes. :D

Lime cupcakes
slightly adapted from the fantastic Bon Appetit Desserts

Cupcakes:
1 ¾ cups (245g) all purpose flour
¾ teaspoon baking powder
pinch of salt
½ cup (113g/1 stick) unsalted butter, room temperature
1 ¼ cups (250g) superfine sugar
2 large eggs
1 tablespoon finely grated lime zest
3 tablespoons freshly squeezed lime juice
¾ cup (180ml) buttermilk

Frosting:
225g (8oz) cream cheese, room temperature
½ cup (113g/1 stick) unsalted butter, room temperature
1 ½ cups (210g) icing sugar, sifted
1 tablespoon finely grated lime zest
½ teaspoon vanilla extract

Preheat the oven to 180°C/350°F. Line 12 standard (1/3 cup – 80ml) muffin cups with paper liners. Whisk the flour, baking powder and salt in a bowl and set aside. Using the large bowl of an electric mixer, beat butter until creamy and smooth. Add the sugar and beat until light and fluffy. Beat in eggs, one at a time, scraping the sides of the bowl occasionally. Beat in lime juice and zest (batter might look curdled). In low speed, beat in flour in three additions alternately with buttermilk in two additions. Fill each paper case by 1/3* with the batter and bake for 20 minutes or until risen and beginning to color and a skewer inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes then carefully transfer to a wire rack and cool completely.
Make the frosting: place cream cheese and butter in the large bowl and beat with an electric mixer until well combined. Add the sugar, zest and vanilla, beat to combine. Spread over completely cooled cupcakes.

* the icing is really soft, so you need extra room inside the paper cases to “accommodate” it; I filled each cupcake liner by half and still got room for the icing

Makes 12 – I halved the recipe and got 9 cupcakes

Mince pie cupcakes with brandy butter icing

If I tell you that I kept this recipe in a very special place since January already thinking of this Christmas series will you promise not to think I am insane? :)

These cupcakes are incredibly tender and moist, one of the most delicious cupcakes I have made so far; they are so good that a simpler icing could be used with great results – or no icing at all.

Mince pie cupcakes with brandy butter icing
from Delicious Magazine

Cupcakes:
½ cup (1 stick/113g) unsalted butter, softened
½ cup + 1 tablespoon (112g) caster (superfine) sugar
1 teaspoon vanilla extract
2 large eggs
150g good quality fruit mince
¾ cup (105g) self raising flour
1 tablespoons corn starch
½ teaspoon baking powder
pinch of salt

Brandy butter icing:
1/3 cup (75g) unsalted butter, room temperature
2 tablespoons whole milk, room temperature
1 teaspoon vanilla extract
1 ¾ cups (245g) icing sugar, sifted
1 tablespoon brandy

Start with the cupcakes: preheat the oven to 180°C/350°F. Line a 12-hole muffin pan – 1/3 cup capacity each cavity – with paper cases (you’ll get 10 cupcakes from this recipe; fill the empty cavities with water before placing the pan in the oven).
In the large bowl of an electric mixer, cream butter, sugar and vanilla until light and fluffy, then beat in eggs, one at a time, beating well after each addition. Scrape the bowl with a silicone spatula.
Fold in the fruit mince and stir until well incorporated. Sift the flour, corn starch, baking powder and salt over the mixture and carefully fold together with the spatula – do not overmix.
Divide the batter among the prepared pans filling each cavity two-thirds full. Bake for 15-18 minutes or until risen and golden and a toothpick inserted in the center comes out clean – the cakes will appear moist, even when cooked.
Cool in the pan for 10 minutes then carefully transfer to a wire rack. Cool completely.

Make the icing: in the large bowl of an electric mixer, beat the butter until creamy, add the milk and vanilla and beat until light and fluffy. Gradually beat in the icing sugar, then beat until you have a smooth, light and creamy buttercream. Beat in the brandy.
Ice the cupcakes with the buttercream and decorate with candy canes, sugar flowers or silver sugar balls.

Makes 10

Raspberry trifle cupcakes

I have to tell you two things about these cupcakes: first, they were delicious; second, the icing was a bit of a pain in the neck to make – I beat it forever using the electric mixer and it still did not firm up like the one on the magazine (I believe it happened because I used a different kind of cream).

It was not as quick as I’d expected it to be, but I wasn’t determined not to quit – I was already feeling bad for quitting “In Bruges” after watching it for 50 minutes...

Raspberry trifle cupcakes
from Donna Hay magazine

Cupcakes:
250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (274g) caster sugar
2 teaspoons vanilla extract
4 eggs
2 1/3 cups + 1 tablespoon (337g) all purpose flour
2 ¼ teaspoons baking powder
generous pinch of salt
1 cup (240ml) whole milk, room temperature
1 cup frozen raspberries
¼ cup (60ml) sweet sherry*

Whipped custard icing:
1 ½ cups (360ml) heavy cream
1 vanilla bean, split and scraped
4 egg yolks
¼ cup + ½ tablespoon (56g) caster sugar
2 teaspoons corn starch
1 cup double (thick) cream**
1 tablespoon icing sugar

Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil. Remove from heat, cover and set aside for 30 minutes. Remove the vanilla bean and reheat the mixture. Place the egg yolks, sugar and corn starch in a bowl and whisk thick and pale. Slowly pour the hot cream mixture over the yolks, whisking continuously. Return to the saucepan and stir over low heat for 8-10 minutes or until the mixture thickens and coats the back of a spoon. Let cool, then refrigerate until required.
Now, the cupcakes: preheat the oven to 180°C/350°F. Line two 12-hole ½ cup (120ml) capacity muffin pans with paper cases. Place the butter, sugar and vanilla in the large bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl. Sift over the flour, baking powder and salt and beat until combined. Add milk and beat in low speed until combined. Fold in the raspberries. Divide batter among prepared pans and bake for 15-18 minutes or until risen and cooked through when tested with a toothpick. Carefully remove from the pan and place on a wire rack. Drizzle the warm cupcakes with the sherry and cool completely.
Finish the icing: add the double cream and the icing sugar to the cool custard and whisk until stiff peaks form. Spoon the icing over the cupcakes.

*I didn’t have any sherry at home, so I drizzled the cupcakes with vanilla extract
** there is no double cream in Brazil, so I whipped 1 cup whipping cream until stiff peaks formed, combined it with the custard then whipped it again

Makes 24 – I made ¼ of the recipe above, used 1/3 cup (80ml) capacity pans and got 6 cupcakes

Ana's chocolate cupcakes

Besides the piña colada cake, I made these cupcakes for my MIL’s birthday – chocolate is THE universal favorite flavor and I thought that they would look pretty on the table. :D

The recipe comes from my dear friend Ana Elisa and you won’t believe how easy and quick it is.

Speaking of Ana – the newest and loveliest mom-to-be in the food blog community – she’s getting a little bit older today... Happy birthday, Ana Elisa! ♥

Ana's chocolate cupcakes

Cakes:
1 cup + 2 tablespoons (170g) all purpose flour
¼ cup (22g) cocoa powder
1 ¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup (88g) brown sugar, packed
½ cup (100g) granulated sugar
½ cup (120ml) + 2 tablespoons whole milk
1/3 cup (80ml) strong brewed coffee or espresso
½ cup (113g) unsalted butter, melted and cooled

Ganache:
170g dark chocolate (I used 70% cocoa solids), finely chopped
¾ cup (180ml) heavy cream
3 tablespoons (42g) unsalted butter, room temperature

Start by making the cakes: preheat the oven to 180°C/350°F; line a 12-hole muffin pan with paper cases (the paper cases will make unmolding infinitely easier since these cakes are very tender and fragile).
Sift the flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
In another bowl, whisk the egg and sugars until smooth. Add the milk, coffee and butter and whisk to combine. Pour over the sifted ingredients and mix only until smooth.
Pour the batter into the prepared pans until ¾ full. Bake for 15 minutes or until a skewer inserted in the center of the cake comes out clean. The cakes won’t rise much and will have flat tops, making the icing process easier*.
Let cool in the pan for 10 minutes, then carefully unmold and place on a wire rack to cool completely.
In the meantime, make the ganache: melt the chocolate in a bowl placed over a pan of simmering water until smooth. Remove from heat. Warm the heavy cream in medium heat until it just starts to boil. Pour over the chocolate and whisk until smooth. Set aside until warm, add the butter and whisk well to combine. Set aside until firm enough to spread over the cupcakes (1 hour room temperature or 20-30 minutes in the fridge)
Spread the ganache over the cakes. The cupcakes are best eaten on the same day they are made but will keep in an airtight container in the fridge – the icing will firm up a bit but will still taste great (and it will prevent the cake from drying out).

* I’ve made these cupcakes twice and in one of those times I halved the recipe; I filled the pans a bit less than ¾ full and the cupcakes had nice, tall domes – half the recipe yielded 7 cupcakes (I used 1/3 cup capacity pans)

Makes 12

Apple pie cupcakes

I needed inspiration for today’s post and my friend Ana Elisa sent me the link for Serious Eats’ “the best cupcakes in New York City” slideshow.
I took a look but did not feel very inspired – so let’s call it for the day and have some apple pie cupcakes.

Apple pie cupcakes
from Donna Hay magazine

Caramelized apples:
3 tablespoons (42g) unsalted butter
1/3 cup + ½ tablespoon (73g) caster sugar
3 Granny Smith apples, peeled, cored and thinly sliced – I used Gala apples

Cupcakes:
250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (275g) caster sugar
4 eggs
2 ¼ cups + 2 tablespoons (335g) all purpose flour
2 ¼ teaspoons baking powder
1 cup (240ml) whole milk

Whipped cinnamon icing:
500g unsalted butter, softened
2 cups (280g) icing sugar, sifted
2 teaspoons ground cinnamon
1 tablespoon ground cinnamon, extra, for dusting

Make the caramelized apples: place the butter and sugar in a large frying pan over low-medium heat and stir until dissolved. Add the apples and cook for 8-10 minutes or until golden and caramelized.
Remove the apples from the pan and allow to cool completely.
Preheat the oven to 180°C/350°F. Place the butter and sugar in the large bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour and baking powder and beat until combined. Fold through the milk and spoon the mixture into two 12-hole ½ cup capacity muffin pans lined with paper cases. Top with the apples and bake for 15-20 minutes or until golden and cooked when tested with a skewer. Cool on wire racks.
Make the whipped cinnamon icing: place the butter in the bowl of an electric mixer and beat for 5-6 minutes or until light and creamy. Add the sugar and 2 teaspoons cinnamon and beat for 10 minutes or until light and creamy.
Using a palette knife, ice the cupcakes and dust over the 1 tablespoon cinnamon.

Makes 24 – I halved the recipe above (for the cupcakes and the caramelized apples), used 1/3 cup (80ml) capacity muffin pans and got 10 cupcakes; I made only 2/5 of the icing recipe and it was enough to generously frost all the 10 cupcakes

Vanilla cupcakes with rosewater icing

I finally watched “Alice in Wonderland”, but can’t say I liked it... I found it too busy, hysterical, even for Burton.

The highlights of the movie to me were Alan Rickman as the Blue Caterpillar – gotta love that man’s voice – and Helena Bonham Carter; even though I used rather fair roses in these cupcakes I find the Red Queen and her obsession for red roses much more fun. :)

Vanilla cupcakes with rosewater icing
from Donna Hay magazine

250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (274g) caster sugar
1 vanilla bean, split and scraped, or 1 teaspoon vanilla bean paste
4 eggs
2 ¼ cups + 2 tablespoons (335g) all purpose flour
2 teaspoons baking powder
1 cup (240ml) whole milk

Rosewater icing:
1 cup + 1 ½ tablespoons (218g) caster sugar
¼ cup (60ml) water
¼ teaspoon cream of tartar
1 teaspoon rosewater
3 egg whites
2-3 drops rose pink food coloring
24 sugared flower cake decorations or crystallized rose petals*, to top the cupcakes

Preheat the oven to 180°C/350°F. Place the butter, sugar and vanilla seeds/paste in the bowl o an electric mixer and beat until light and creamy. Add the eggs, one at a time, and beat well. Sift over the flour and baking powder and beat until combined. Fold through the milk and spoon the mixture into two 12-hole ½ cup capacity muffin pans lined with paper cases. Bake for 15-20 minutes or until golden and cooked when tested with a skewer. Cool on wire racks.
To make the rosewater icing, place the sugar, water, cream of tartar and rosewater in a saucepan over high heat and stir just until the sugar is dissolved. Bring to the boil – at this point, do not stir – reduce the heat to low and simmer for 3 minutes. Meanwhile, place the egg whites in the large bowl of an electric mixer and beat until soft peaks form. While the motor is running, gradually add the sugar mixture to the whites and beat until slightly cooler, thick and glossy. Stir in the food coloring until well combined.
Spread the icing over the cupcakes with a palette knife and top with a sugared flower decoration/crystallized rose petal.

*to crystallize the petals: place an egg white in a small bowl and beat it lightly with a fork. Brush the clean, dry petals with the egg white and cover with caster sugar, shaking to remove any excess. Set aside to dry. Make sure you use unsprayed flowers

Makes 24 – I got 5 cupcakes making ¼ of the cake recipe above, using 1/3 cup (80ml) capacity muffin pans and 1/3 of the icing recipe

Coconut cupcakes with white chocolate icing

I was preparing some bruschettas for lunch last Saturday when I heard Joao screaming like mad from the living room: “Hurry up! Come over here, quickly!” – it was a TV article about cupcakes in New York City and they showed some of the city bakeries, including Magnolia – so beautiful! My heart was filled with joy just by looking at those pretty places... *sigh*

While I don’t get to know the bakeries personally, I make my own cupcakes – these are from DH mag #17.

Coconut cupcakes with white chocolate icing
from Donna Hay magazine

Cupcakes:
¾ cup + 1 tablespoon (184g) unsalted butter, room temperature
¾ cup + 1 tablespoon (162g) caster sugar
1 teaspoon vanilla extract
3 eggs
1 ½ cups + 1 ½ tablespoons (225g) all purpose flour
2 teaspoons baking powder
3 tablespoons unsweetened desiccated coconut

Whipped white chocolate icing:
500g white chocolate, chopped
1 cup (240ml) heavy cream*
140g unsalted butter, room temperature
2 cups flaked coconut

Preheat the oven to 180°C/350°F; line twelve ½ cup capacity muffin pans with paper cases.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating well. Sift the flour and baking powder over the butter mixture, add the coconut and combine. Line twelve ½ cup capacity muffin pans with paper cases. Spoon in the prepared pan and bake for 35 minutes or until cooked with tested with a skewer. Cool completely on wire racks.
To make the whipped chocolate icing, place the chocolate, cream and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from the heat and set aside to cool completely. Once cool, beat with a hand-held electric mixer until thick and fluffy. Ice the cool cupcakes and top them with the flaked coconut.

* as my icing wouldn’t whip, I refrigerated it for 30 minutes then beat it again with the mixer – I recommend using less cream and less butter

Makes 12 – I halved the recipe above and got 7 cupcakes (using 1/3 cup capacity pans)

3 years of blogging call for chocolate-mayonnaise cupcakes with raspberry cream

There was a birthday celebration at home yesterday, but not mine nor Joao’s – this very blog turned 3!

I cannot believe it’s been that long – so many posts, recipes and photos... Not to mention the wonderful people I’ve met, virtually or personally, because of the blog. The comments and emails I get from you make me really happy and willing to improve my skills and learn more. Thank you for keeping me company all this time! You're the best!

I’d been meaning to bake these cupcakes for months – was intrigued by the addition of mayo to the batter, instead of butter – but thought they deserved a special occasion; this is certainly one. :D

Chocolate-mayonnaise cupcakes with raspberry cream
cupcakes from Sticky, Chewy, Messy, Gooey, frosting from Sky High: Irresistible Triple-Layer Cakes

Cupcakes:
1 cup (140g) all purpose flour
1/3 cup + ½ tablespoon (33g) cocoa powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup (200g) caster sugar
1 large egg
½ cup mayonnaise (not low-fat)
1 teaspoon vanilla extract
2/3 cups (160ml) boiling water

Raspberry cream:
112g (4oz) unsweetened frozen raspberries, thawed, with the juices
1 cup (240ml) heavy cream
¼ cup (50g) caster sugar
1 teaspoon rosewater

Position a rack in the middle of the oven and preheat to 180°C/350°F. Line one standard 12-cup muffin pan with paper cupcake liners*.

In a large bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
In another bowl, combine the sugar and egg and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half the flour mixture until just combined. Stop the mixer and scrape down the sides of the bowl. Add half the boiling water and beat at very low speed just until the batter is smooth, 5-10 seconds. Add the remaining flour mixture and beat just until combined, 5-10 seconds longer. Beat in the remaining water – the batter will be somewhat thin.

Divide batter among the prepared cupcake cups, filling them about 2/3 full. Bake until a wooden skewer inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Transfer to wire racks to cool completely.

Make the raspberry cream: put the raspberries and their juices in a small non-reactive saucepan and cook over medium-low heat, mashing the berries with a large spoon, until they give up all their juices, 6-8 minutes. Let cool, then strain through a sieve to remove the seeds. Add the sugar and rosewater and stir until the sugar dissolves. Set aside.
In a chilled bowl, with chilled beaters, whip the cream until stiff. Fold in the raspberry purée.

When the cupcakes are completely cool, frost them generously with the raspberry cream and serve.

* I used 1/3-cup (80ml) capacity pans

Makes 12

Vanilla cupcakes with pistachio praline whipped icing

Trying to find something good on TV last night – ended up watching “Ghost” for the sixth time - I caught a few minutes of this movie, which got me thinking of how underestimated Jeff Bridges is. I find him a fine, talented and versatile actor but don’t think he has received the deserved attention/acclamation. He also lets the other actors he works with shine.

My vanilla cupcakes do the same here: they are delicious – made with real vanilla – but are humble enough to let the frosting and pistachio praline shine.

Vanilla cupcakes with pistachio praline whipped icing
slightly adapted from Donna Hay magazine

½ cup + 1 tablespoon (127g) unsalted butter, softened
¾ cup + 1 tablespoon (162g) caster sugar
½ vanilla bean, split and seeds scraped
2 eggs
1 ¼ cups + 1 tablespoon (185g) all purpose flour
1 teaspoon baking powder
½ cup (120ml) milk

Pistachio praline:
75g unsalted pistachio nuts
½ cup (100g) caster sugar
¼ cup (60ml) water

Whipped icing:
2/3 cup + 1 tablespoon (145g) caster sugar
3 tablespoons water
generous pinch of cream of tartar
2 egg whites
pinch of salt

Preheat the oven to 180ºC/350ºC. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour and baking powder and beat until combined. Add the milk and mix.
Spoon the mixture into eleven 1/3-cup capacity muffin pans lined with paper cases. Bake for 15-17 minutes or until cooked through when tested with a skewer. Remove from the pans and cool on a wire rack.

Make the praline: line a baking sheet with a piece of foil, butter it and place the pistachio nuts on top. Set aside.
Place the sugar and water in a saucepan over low heat and stir until sugar is dissolved. Increase the heat and bring to the boil, brushing the sugar crystals from the inside of the saucepan with a wet pastry brush. Cook for 8-10 minutes or until dark golden. Remove from the heat and pour toffee over the nuts. Allow to cool completely.
Break up the pistachio praline into large pieces and then chop them with a knife to small bits. Set aside.

To make the whipped icing, place the sugar, water and cream of tartar in a small saucepan over high heat and stir until sugar is dissolved. Bring to the boil, reduce the heat to medium and simmer for 3 minutes. Meanwhile, place the egg whites and salt in the bowl of an electric mixer and beat until soft peaks form. While the motor is still running, gradually add the sugar mixture and beat until thick and glossy.
Spread the icing over the cupcakes with a palette knife and top with the pistachio praline.

Makes 11 (using 1/3-cup capacity pans)

Rocky road cupcakes

When I saw these cupcakes on DH magazine, I though they were chocolate cupcakes. But I was wrong – they were rocky road cupcakes! With marshmallow and Nutella... Yum. :D

It was like the first time I heard “Crazy” on the radio – I could’ve sworn it was Moby...

Rocky road cupcakes
from Donna Hay magazine

250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (274g) caster sugar
4 eggs
2 cups + 2 tablespoons (300g) all purpose flour
¼ cup hazelnut meal*
2 teaspoons baking powder
1 cup (240ml) milk
200g dark chocolate, melted – I used 70% cocoa solids
12 large marshmallows
½ cup store-bought chocolate hazelnut spread (Nutella)

Whipped chocolate cream:
2 cups (500ml) whipping cream
3 tablespoons icing sugar
½ cup (45g) cocoa powder + extra for dusting

Preheat the oven to 160ºC/320ºF. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour, hazelnut meal and baking powder and beat until combined. Fold through the milk and chocolate and spoon the mixture into two 6-hole 1-cup capacity muffin pans lined with paper cases. Bake for 15-20 minutes or until cooked when a tested with a skewer. Allow to cool slightly. While still warm, make a hole in the center of each cupcake using a serrated paring knife. Remove the cake center and set aside. Fill each hole with 1 marshmallow and 1 teaspoon chocolate hazelnut spread. Press the centers back into the holes.

To make the whipped chocolate cream, place the cream, sugar and cocoa in a non-metallic bowl and whisk until soft peaks form (I did not understand this “non-metallic” issue; used a stainless steel bowl and it worked fine). Spread the whipped chocolate cream over the cupcakes with a palette knife. Dust with a bit of cocoa powder and serve.

* I used almond meal (ground almonds)

Makes 12 – I halved the recipe above and got 12 cupcakes, using 1/3-cup (80ml) capacity pans; because my pans were smaller I added 1/3 of one marshmallow + ½ teaspoon Nutella to each cupcake

White chocolate cupcakes with strawberry frosting

I might have a decision-making disability. :S

I’ve been thinking of getting a new haircut for months, but can’t decide which one I like best – the horror, the horror. Sometimes I feel like going really short; other times I wonder how it would look long (haven’t worn my hair long in 8-9 years).

Same thing happens in the kitchen: I want to bake a new recipe, but can’t pick one out of the tons I have bookmarked. Luckily this time the strawberries in my fridge worked as a source of inspiration - these are the fluffiest cupcakes I have ever made/eaten.

Oh, I’m accepting suggestions on the hair dilemma. :D

White chocolate cupcakes with strawberry frosting
adapted from Australian Gourmet Traveller

½ cup + 1 tablespoon (127g) soft unsalted butter
½ cup (100g) caster sugar
3 eggs
80g white chocolate, melted and slightly cooled
¾ cup + 1 tablespoon (115g) all purpose flour
1 teaspoon baking powder

Strawberry frosting*:
½ cup + 1 tablespoon (127g) soft unsalted butter
½ cup (70g) icing sugar, sifted
75g strawberries, hulled, puréed and strained

Start by making the cupcakes: preheat the oven to 180ºC/350ºF.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each – the mixture will look curdled, but don’t worry – carry on. Add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line two 6-hole (1/3 cup-capacity) muffin pans with 8 paper cases, then divide mixture among cases and bake for 20 minutes or until cakes spring back when lightly pressed. Cool completely before icing.

For strawberry frosting, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add strawberry purée and beat until combined. Spread frosting over cupcakes and serve.

Cupcakes will keep in an airtight container for up to 3 days.

* I’ve halved the frosting recipe here since it was enough to ice all the cupcakes

Makes 8 – I got 9 (using 1/3 cup capacity muffin pans); some of the batter almost spilled over, I should have filled the pans a little less

Vanilla cream cupcakes... and a bit of soccer

When the Brazilian soccer team lost the World Cup to France in 1998 I was so shocked I made a promise: I would never cheer for the team again (because the whole thing looked like a huge set up involving $$$). I’m a soccer freak – love the sport – and even though it was a bit hard I was able to keep my promise. At least until yesterday – I could not resist watching Brazil x Italy, the greatest soccer classic ever. I felt that old flame back again: the team played beautifully and scored 3 goals – it was an amazing game.

I might no longer be able to keep the soccer promise, but will honor the one I made here a couple of weeks ago: more cupcakes!

Vanilla cream cupcakes
from Donna Hay magazine

125g unsalted butter, softened
¾ cup + 1 tablespoon (162g) caster sugar
2 teaspoons vanilla extract
2 eggs
1 cup + 4 tablespoons (180g) all purpose flour, sifted
1 teaspoon baking powder, sifted
½ cup (120ml) milk, room temperature

Vanilla cream:
½ cup (120ml) heavy cream
1 tablespoon icing sugar
½ teaspoon vanilla extract
¼ cup strawberry jam

Preheat the oven to 160ºC/320ºF. Place the butter, sugar and vanilla extract in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until just combined. Spoon into twelve ½ cup-capacity muffin pans lined with cupcake papers. Bake for 18-20 minutes or until cooked when tested with a skewer. Cool completely on wire racks.
To make the vanilla cream, place the cream, icing sugar and vanilla in a bowl and whisk until stiff peaks form. Cut a small, round hole in the middle of each cupcake and remove the top; fill the holes with the jam and top with about 1 rounded teaspoon of cream. Place the lids by the side of each cream mound and serve.

Makes 12 – I halved the recipe, used 1/3-cup capacity muffin pans and got 6 cupcakes

Honey and golden syrup meringue cupcakes

I’ve realized something really important: there’s a huge lack of cupcakes on this blog! Shame on me! :D

I’m determined to change that and my mission has already begun: these tender cupcakes I found on DH mag #41. The meringue topping was a wonderful way of using the egg whites I had left after making stracciatella ice cream for Joao - for the 10th time. :)

Honey and golden syrup meringue cupcakes
from Donna Hay magazine

250g unsalted butter, softened
1 cup (200g) caster sugar
½ cup honey
2 teaspoons vanilla extract
4 eggs
2 ½ cups + 2 tablespoons (370g) all purpose flour, sifted
2 teaspoons baking powder, sifted
1 cup (240ml) milk, room temperature

Golden syrup meringue icing:
1 ¼ cups golden syrup - I used corn syrup
¼ teaspoons cream of tartar
3 very fresh egg whites

Preheat the oven to 160ºC/320ºF; line 24 ½ cup-capacity muffins pans with cupcake papers. Place the butter, sugar, honey and vanilla in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until well combined. Spoon into prepared pans and bake for 18-20 minutes or until cooked when tested with a skewer. Cool on wire racks.

To make the golden syrup meringue icing, place the golden syrup and cream of tartar in a small saucepan over high heat and bring to the boil. Place the egg whites in the bowl of an electric mixer and whisk until soft peaks form. While with motor is still running, gradually add the golden syrup mixture and beat for 4-5 minutes or until thick and glossy.
Spread over the cupcakes with a palette knife.

Makes 24 – I halved the recipe, used 1/3 cup-capacity muffin pans and got 12 cupcakes with high tops; I also got about ½ cup of icing left, even though I halved it too.