#60 Dinoriffic Red Velvet Cupcakes



Wow how time flies! It seem like yesterday he was just turning a year old :)

Aidan's pick for the second year in a row is the amazing red velvet. This year as you can see he's ALL about dinosaurs so I whipped out the chocolate candy rocks and Oreo "dirt" and got to work. These dinoriffic cupcakes are also filled with a white chocolate peppermint ganache and topped with a white chocolate buttercream colored green. Killing 2 birds with one stone this is also MS: Cupcakes Club pick of the month :)

Red Velvet Cupcakes (picked by Everyday Insanity)
These are made slightly different than my pink velvet cupcakes which have oil instead of butter. I would have to say that these oil based ones are better. But I'll let you be the judge of that :)

The Goods
2 1/2 cups cake flour sifted
2 tablespoons unsweetened dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups veggie oil
2 lg eggs room temp
1/2 teaspoon red gel-paste food color
1 teaspoon vanilla extract
1 cup buttermilk room temp
1 1/2 teaspoon baking soda
2 teaspoons distilled white vinegar

The How To
Preheat oven to 350 degrees. Whisk together sifted cake flour, cocoa, and salt.

I also used some black cocoa to enhance the chocolate flavor.

In the bowl of a stand mixer whisk together sugar and oil on medium-high speed until combined. Add eggs one at a time, beating until each is incorporated. Mix in food color and vanilla.

Reduce mixer speed to low and add flour mixture in three batches, alternating with 2 additions of buttermilk. Stir together the baking soda and vinegar in a small bowl then add to batter and mix on medium speed for 10 seconds.

Divide batter evenly among cups, filling each three-quarters full. Bake for 18-20mins rotating halfway through the bake time. Transfer tins to wire racks to cool completely before removing.

While the cupcakes are cooling start on your White Chocolate Ganache (courtesy of My Baking Empire)

The Goods

1/4 cup heavy cream

1/2 teaspoon peppermint extract

1 cup white chocolate chips

**Double this recipe if you want enough for 24 cupcakes!!**

The How To

In a small sauce pan bring cream and extract to a simmer. Pour over chocolate and whisk until smooth. Quickly fill the centers of the cupcakes before the ganache hardens.

Sorry for the fuzzy pic but you get the idea!

 

Yes this is a JUMBO cupcake :)
Add about 5-7mins to your bake for these larger ones.



 Last but not least whip up your White Chocolate Buttercream and frost away!!!

 



MMMM so good!!!



Happy Holidays!!!!



#57 Pumpkin-Brown Butter Cupcakes

MMMM the smell of brown butter has filled the house right now! What a tasty pick by My Cupcake Journey for the MSC monthly bake. Right off the bat I decided to go with a frosting instead of the glaze. I'm just a frosting type of girl ;) Now this frosting wasn't good... It was delicious! I've never made brown butter before but after I mixed all the ingredients together, I would have to say that the frosting had almost a maple syrup taste. Now to the cupcake. It has the perfect amount of spice and surprisingly with the batter being on the thick side the cake was not dense but actually light and fluffy. This is the perfect pick to start off the fall baking season!

Pumpkin-Brown Butter Cupcakes (courtesy of Martha Stewart)
The Goods
1 1/2 sticks of butter room temp
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon  ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 lg eggs room temp


The How To
Preheat oven to 325. In a sauce pan melt the butter over medium-low heat and swirl the pan occasionally until the butter turns a golden brown. Remove from the heat and skim the foam off the top. Pour browned butter into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves then set aside.

In the bowl of a stand mixer, whisk together the pumpkin puree, both sugars, eggs, and brown butter.

Add flour mixture and whisks until just combined.

 Divide batter evenly among cups, filling each about three-quarters full. Bake rotating tins halfway through the 20 bake time. Transfer tins to wire racks to cool completely before frosting.

Brown Butter Frosting (courtesy of Good House Keeping)
The Goods
1 stick of butter room temp.
2 1/2 cups powder sugar
1/4cup milk
1 1/2 teaspoons vanilla

The How To
Brown the butter as shown above. Let this cool for at least 30mins. After butter has reached room temp, combine the sugar, milk and vanilla and mix on medium speed unitl smooth.

Now frost and enjoy!!

Up Next...
Vanilla Pumpkin Pie Cupcakes

#55 Strawberry Cupcakes

Sorry about not posting as much but I've been enjoying some great lazy summer days and plus it's been a little to warm for baking. With summer coming to an end I wanted to share one of my summer favorites-Strawberries! The cupcakes were super moist and loaded with juicy strawberries. For the frosting I went with a swiss meringue buttercream which has an amazing silky and smooth texture. Think strawberry shortcake:)

Strawberry Cupcakes ( courtesy of Martha Stewart)

The Goods
2 3/4 cups flour sifted
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter room temp.
2 1/4 cups sugar
1 1/2 teaspoons vanilla
3 lg egg whites plus 1 egg room temp.
1 cup milk room temp.
2 cups finely chopped fresh strawberries

Nothing better than fresh local berries!!

The How To
Preheat oven to 350 degrees. Sift together both flours, baking powder and salt then set aside.

With an electric mixer on med-high speed cream together butter, sugar and vanilla until pale and fluffy.

Add whole eggs and the whites, one at a time beating until each is incorporated.

Reduce speed to low and add flour mixture in two batches alternating with the milk. Fold in chopped strawberries by hand.

Divide batter evenly among lined cups filling each three-quarters full. Bake for 20-25mins rotating half way through the bake time. Transfer to wire rack and let cupcakes cool completely before frosting.

Strawberry Meringue Buttercream

The Goods
1 1/2cups fresh strawberries rinsed and coarsely chopped
4lg egg whites
1 1/4 cups sugar
1 1/2 cups butter at room temp and cut into tablespoons

The How To
Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved. The mixture should feel completely smooth when rubbed between your fingertips.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to med-high speed, mix until stiff peaks form. Continue mixing until the mixture is fluffy  and glossy. The bottom of the bowl should be completely cool. This should take about 10mins.

Turn the mixer to med-low speed and add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added switch to the paddle attachment and continue beating on low speed for 2mins. This will remove any air bubbles. Add strawberries and beat until combined.

Now frost and enjoy!!!!!!!!!!!!!!!!!!!!

Up Next...
A$$ Kicking Carrot Cupcakes