Tag Archives: cupcakes

Banana & Creme Cupcakes With Cookie Butter Frosting

21 Feb

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Not only is the title of these cupcakes a mouthful but, so will be your first bite! These are a must make!

First things first though. You might be asking me what is cookie butter or more commonly known as Biscoff. Oh, wait what’s that you say??

You all know what this stuff is?! WHAT!

I guess I’m showing up late to this party of cookie butter and Biscoff once again. I just thought it would be better late then never to jump on this “food posting band wagon” like the rest of the food bloggers out there.

If you’re anything like me though, you might need some ideas to get the ball rolling on how to use this yummy stuff.

To be quite honest, I didn’t even know what cookie butter was until I bought my first jar from Trader Joes. After my first tasting, I wasn’t quite sure what to do with it. You automatically compare it to peanut butter because of the color and it’s in the traditional peanut butter jar. It wasn’t until I started to do some searching from other food blogs that I realized I’m a little behind with this product.

Check out this recipe from another blogger, then this recipe and then one more.

But, hold up! It’s not peanut butter! It will never be peanut butter!
I’m using the voice Julia Robert uses in My Best Friends Wedding when she was explaining to Kimmy, “You’re NEVER…GONNA…BE…JELL-O!” Gosh, I still can’t stand “Kimmy” till this day!

I’m starting a movement right now, MAKE A “MY BEST FRIENDS WEDDING 2” we all know that it would be a box office hit! I love this movie, I’ve watch it a hundred million times. Each time I watch it I always think that Jules will finally whisper the words Michael needs to hear as they were going under the bridge. I’ve actually caught myself whispering shouting to the tv telling Jules, “SAY IT, SAAAAAAY IIIITTTTTT! TELLLLLL HIMMMM!”

Then I cry. Because she never does. Maybe the next time I watch it she will. Denial…..I know.

Back to the cupcake. Sorry, I get emotionally attached to that movie. THEY BELONG TOGETHER!

Ok, ok, ok, cupcake. Yah, make this cupcake it’s good. Sorry I’m upset.

But, this cupcake makes me happy again! Start with the wet ingredients and then gently fold in the dry ingredients. Fold; don’t over mix!

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Fill the cupcake liners about half full.

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Bake until the cake tester (toothpick) comes out clean. Don’t over bake!

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Let the cupcakes cool to room temp. Now, this is where I cut some corners. I used canned vanilla pudding for my filling. a.k.a, creme. Max filled them for me.

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Then here comes the glorious frosting! I started by browning my butter first. The brown butter complimented the cookie butter so well!

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I added 1/4 cup of cookie butter into the frosting.

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Topped with a Biscoff cookie and these are complete. Now, shovel it in your face!

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Banana & Creme Cupcakes With Cookie Butter Frosting

Cake Batter:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt

Filling:

1 15oz can Vanilla pudding (I used Thank You brand)

Brown Butter Frosting:

1/2 c. butter
4 c. powdered sugar
1/4 cup cookie butter or Biscoff
1-1/2 tsp. vanilla extract
1/2 teaspoon ground cinnamon
3 tbsp. milk

Heat oven to 375F. Line your cupcake pan with cute cupcake liners. Set aside.

In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.

In a separate bowl sift together the flour, baking soda and salt. Gently mix with the wet ingredients. Don’t over mix. Just until the dry is moistened.

Bake for 12-15 minutes. Or until a toothpick come out clean.

Let cupcakes cool to room temp and then fill with the pudding. Top with frosting.

Frosting:

Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately!

In a large mixing bowl with the whisk attachment add; powdered sugar, cookie butter, vanilla, cinnamon, cooled brown butter, milk and salt. Whip until smooth and it is the desired consistency of frosting you would like. Spread or pipe onto the filled cupcakes.

Try these….”don’t let this moment pass you by..” (Another quote from My Best Friends Wedding) sorry that’s cheesy. :/

Recipe adapted from: The Girl Who Ate Everything

*Side note: I’m working on getting printable recipes for you! Be patient with me, I’m not very tech savvy!

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S’mores Cupcakes

28 Dec

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S’mores, one of Max’s favorite. Campfire cupcakes. I have been wanting to make these for quite some time. So today was the day to get these off my mind! And I’m so glad I did! (So are the boys and grandpa.) 😉

I love meringue topping. But I’m also very picky about it. I don’t care for meringue that is foamy and when moisture pills up on it. This is typically a French meringue. I prefer a Swiss meringue. This type of meringue is thick, gooey and sticky like you could glue a gingerbread house together with it. This type of meringue resembles more of a melted marshmallow. Yummy!

After doing some research from other blogs and websites I decided to keep the base of my cupcake graham flavor instead of chocolate. After all, the base of a s’mores is the graham cracker and the chocolate bar is in the middle, right? So, that’s what I did! Inside the middle of this moist graham cake I put a dollop of thick chocolate fudge. These turned out better then expected, so moist and flavorful! (I ate mine without the chocolate) This recipe, I will quickly make again!

Don’t wait for summer for that campfire favorite, bake these now! The aroma when these cupcakes are baking make your house smell so sweet and cozy, you would swear you’re sitting next to a summertime crackling fire pit. These handheld treats are just as messy too, just ask Max and Rudy!

First things first; go in the pantry and get about 20 graham crackers and crush into a fine powder.

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You can do this step in a food processor if you would prefer. The ziplock and meat mallet worked great for me!

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I chose to use my favorite sugar in the world; Muscovado brown sugar. Delish, nothing compares! This sugar was a great choice to add because it not only gave the cake the golden brown color, but it added a nice layer of richness to the flavor. This brown sugar isn’t like the “normal” brown sugar that packs in the measuring scoop. And even though this sugar is more dry, you can use it in replace of the traditional. Plus it has 10 times more flavor!

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You can see the Muscovado sugar in the batter. Using this sugar will leave little lumps of sugar; don’t stress over it, it’s the nature of this sugar. These little “sugar bits” melt into the batter so nicely. See the sugar specks…..?

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Fill and bake the batter. Don’t over bake! Take out from the oven when your toothpick test has just a couple crumbs clinging to the toothpick. Here are the naked cupcakes!

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Make the meringue topping. Use a double boiler or my method is the cheaper way and just as efficient!

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Once the sugar is no longer grainy and the temp is about 160 degrees, remove from the make-shift double boiler and whisk until the meringue is doubled in volume. Add vanilla. Whip the snot out of it! I added 1/2 cup chocolate butter cream to the meringue and it turned out like a chocolate marshmallow. Scoop out a chunk of the cake and put in a teaspoon of hot fudge. Glaze the top with the remaining hot fudge. Homemade chocolate ganache would be ideal, but Rudy at this point was demanding my attention. I chose the quicker route! I didn’t even have a second thought on this “cheating” step!

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Place the meringue on top and then the mini marshmallows. Use a kitchen torch or watch carefully under the boiler.

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One more picture…

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S’mores Cupcakes

11/2 cups graham crackers, finely crushed – This is about 20 crackers
1/2 cup flour
2 1/2 tsp. baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 brown sugar
2 eggs
1 tsp. vanilla
3/4 cup milk (whole milk or 2%)

1 small jar of ice cream hot fudge
1 cup mini marshmallows

In a small bowl combine the crumbs, flour, baking powder, cinnamon and ginger; set aside.

Beat the butter and the sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.

Alternately add flour mixture with milk, beating well after each addition. Divide the batter into muffin tins lined with cupcake liners.

Bake at 350°F for 22-25 minutes or until done. Don’t over bake! Remove from pans and cool completely on a wire rack.

Cut a chunk out of the center of each cupcake and fill with the hot fudge or ganache. Replace the removed cake. Make Swiss meringue.

Swiss Meringue
(Adapted from Martha Stewart)

4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Directions

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately. Top the filled cupcake with the meringue. Add mini marshmallows if desired. Toast under the broiler or use a kitchen torch. Garnish with melted chocolate or a Hershey bar. Enjoy!

Recipe first created and seen on Tahnycooks.Wordpress.com

Cheesecake Filled German Chocolate Cupcakes

5 Dec

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Ask any baker what a pet peeve is for them and they will say wasted ingredients! I attempted to make a recipe from a (will remain nameless) website for a German Chocolate Cupcake order and for some stink’n reason it flopped! I reviewed the recipe over and over to see what I did wrong and I’m left stumped. Ohhhh, the butter, the sugar, THE CHOCOLATE! All in the garbage. My desperate boys ate a couple of these failed cupcakes before I sent them to the land of cupcake misfits.

Did you know that German chocolate cake isn’t even “German” anyways?! So, it starts out as a liar. This cake is completely American. It owes its name to an American chocolate maker named Sam German. So, Sam’s last name became used in honor of this cake, and rightly so he is the creater of this AMERICAN cake. Gosh, I wonder what dessert would be named after me??? It would defiantly be a cookie, oh wait maybe a pie, or cake. At this rate I should just open up my own pastry/bakery shop and name it “Tahny’s Desserts!”

One big question I have to know from all you German chocolate cake lovers out there. Is it the cake you’re in love with? Or be honest, is it the frosting? My answer: FROSTING! Eat it by the spoonful, delish!

After my first failed attempt I tried again (because I had to) and it turned out good! Whew! I used Scharffen Berger chocolate in this batch. These had to turn out or my neighborhood would have to cover their ears from hearing my scream of “Noooooooooooooo!”

Well, no screaming needed. These turned out pretty darn good I must say! I actually added cheesecake in the middle as if they needed more of a fat content to them.

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It was recommended in another recipe to double the frosting recipe for all the frosting lovers out there. I took this persons advice and I’m so glad I did! How’s that song go…”a spoonful of sugar”

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After I topped the cupcake with the frosting, I thought they looked a little plain. So, I poured on some chocolate ganache that I was using for another chocolate cake order.

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“WAH-LAH!!!”

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Cheesecake Filled German Chocolate Cupcakes

Chocolate Cake:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 30 minutes
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons pure vanilla extract
1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)

Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You’ll know it’s done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.

Cheesecake filling:

1 cup Philadelphia Ready to Eat Cheesecake Filling

Once cupcakes are cooled completely, remove about the size of a quarter amount of cake from the top and fill with a heaping teaspoon full of cheesecake filling. Replace the removed cake back on top of the cheesecake filling.

Frosting:

3 egg yolks
12 ounces evaporated milk
1 1/4 cups packed dark brown sugar
1 1/4 sticks unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 cups packed sweetened flaked coconut, toasted (if desired)
1 3/4 cups toasted pecans, chopped

Cook’s Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.

For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.

Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop. Drizzle with a chocolate ganache or glaze.

*Recipe adapted from Food network

*Side note: With the extra chocolate ganache I whipped it into a rich chocolate mousse for my layered chocolate cake.
Here’s what it looked like…

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