Cupcake Calendar 1/30/08 Superbowl Cupcakes!

I'm glad that both teams had the same colors this year :) I split the batter in half and used blue and red coloring. The recipe says that it makes 1 dozen regular sized cupcakes. For minis, it made over 48.

The cupcake calendar recipes are from 500 Cupcakes by Fergal Conolly

Ricotta Cheesecake Cupcakes
-1 cup graham cracker crumbs
-3 tbsp margarine, melted
-2 tbsp honey
-4 cups part-skim ricotta cheese
-4 eggs
-1 1/2 cups confectioners' sugar, sifted
-1 tsp orange extract (I omitted)
-1/2 cup (3 1/2 ox) walnut halves (I used pecans)

-Preheat the oven to 325 degrees
-In a food processor, combine the cracker crumbs, margarine, and honey. Spoon 1 tablespoon of the mixture into each cup (about 1 tsp for mini cupcakes), pressing firmly into the bottom. Chill until set.
-In a large bowl, beat the ricotta with an electric mixer until soft. Then beat in the eggs, confectioners' sugar, and orange extract. Fold in the walnuts. Spoon the mixture into the cups.
-Bake for 23 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until ready to serve.

Failed Birthday Cake for Mom

So, my birthday present for my mom this year was supposed to be a yummy homemade and beautifully decorated cake. I used the red-wine cupcake recipe I have with raspberry wine. The filling was raspberry preserves mixed with Nutella. Might have tasted good, but as you can see from it falling apart in the picture, the recipe is better suited to stay in cupcake cups.

Besides that, the buttercream just did not turn out, after coloring looked like Slimer from Ghostbusters, and the piping bag for my chocolate frosting broke. It was going to be green with a chocolate basketweave on the sides. The sunflowers on my flourless cupcakes were supposed to go on the cake.

Luckily Safeway makes good cakes!

Cupcake Calendar 1/20/08

These were tasty cupcakes, just the right amount of chocolate and moistness for me. The frosting, however, was too light for me. I need frosting to be more pure whipped cream, or super sweet buttercream :)

The cupcake calendar recipes are from 500 Cupcakes by Fergal Conolly

Ultimate Flourless Choc Cupcakes
For the cupcakes
-1 1/2 cups (10 1/2 oz) bittersweet chocolate chips
-1 cup (2 sticks) sweet butter
-4 eggs
-4 egg yolks
-1/2 cup superfine sugar
-2 tbsp Dutch-process cocoa powder, sifted
-2 tbsp ground almonds (omitted)
-1 tsp vanilla extract

For the frosting (I used the strawberry cream variation listed below)
-2 tbsp Dutch-process cocoa powder
-4 tbsp confectioners' sugar
-1 1/2 cups heavy cream
-1 tsp vanilla extract
-1/2 tsp orange extract (I omitted)
*For strawberry cream frosting: substitute 1 tsp strawberry extract for the vanilla extract (I couldn't find strawberry extract. I kept the vanilla extract, and omitted both the orange and strawberrie extracts) Fold 1/2 cup finely chopped fresh strawberries after beating the cream

-Preheat oven to 375 degrees. Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted (I melted them together in the microwave). Set aside to cool. In a large bowl, cream the eggs and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients.
-Spoon th ebatter into the cups. Bake for 20 minutes. Remove pan from the oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.
-To make the frosting, sift the cocoa and confectioners' sugar together into a medium bowl. Add the cream, vanilla and orange extract. Beat until soft, but the cream should still hold its shape.
-Spoon over the warm cupcakes.
Makes 1 dozen

I made the sunflowers out of royal icing.

Cupcake Calendar 1/16/08

Mmmm muffins with fresh fruit! Unfortunately, I'm not too much of a whole blueberry fan, but I can't wait to make the strawberry and blackberry variations.

The cupcake calendar recipes are from 500 Cupcakes by Fergal Conolly

Blueberry Muffins

-1/2 cup superfine sugar

-1 tbsp grated lemon zest (I omitted)

-2 1/2 cups all-purpose flour
-1 tbsp baking powder
-2 lightly beaten eggs
-1 cup milk
-1/2 (1 stick) sweet butter melted
-1 tsp vanilla extract
-2 cups fresh or thawed frozen blueberries

-Preheat the oven to 400 degrees. Place 12 paper baking cups in a muffin pan.
-In a medium bowl, stir the sugar, lemon zest, flour and baking powder with a spoon. In a large bowl, beat the eggs, milk, butter and vanilla with an electric mixer until smooth, about 1 minute. Add the dry ingredients and stir until the blueberries are just combined. Spoon the batter into the cups.
-Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Serve muffins immediately.
Makes 1 dozen

Cupcake Calendar 1/09/08

My first attempt from my Cupcake-a-day calendar for 2008. I peaked ahead and was really excited about making these ones. I think I overcooked them a little bit, the picture on the calendar showed chocolate oozing from the cupcakes. But the tops especially were still moist and had a brownie texture and taste. It seemed like a lot of ingredients (specifically butter and eggs) for 12 cupcakes, but they came out well, so I'll go with it! It seems to be that way with most of the cupcakes in the calendar.

The cupcake calendar recipes are from 500 Cupcakes by Fergal Conolly

Chocolate Mud Cupcakes

-1 cup (7oz) semi-sweet chocolate chips
-1 1/3 cups (2 1/2 sticks) sweet butter
-5 eggs
-2/3 cup superfine sugar (I couldn't find superfine, and just used regular granulated)
-3/4 cup self-rising flower
-2 tbsp Dutch-process cocoa powder for dusting (I didn't use)

-Preheat the overn to 325. Place 12 paper baking cups in a muffin pan.
-In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little (I melted in the microwave, and think I overdid it a little. Next time I'll only do :30 seconds at a time, instead a minute)
-Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
-Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance (I was a little afraid of the gooey-ness). Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes from pan. Serve swiftly, dusted with cocoa powder.

Makes 1 dozen

The directions say to store in the fridge, but they were fine not in the fridge :)




I love the cupcake paper towels I had!