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Crême Bruleé Cupcakes

April 24, 2013 40 Comments

Crême Bruleé Cupcakes %The Baker Chick

I’ve had this cupcake idea on the brain for years. Seriously. I mean it was possibly one of my first blog ideas when I started. I always knew it was something I wanted to try- but for the life of me I couldn’t conceive how to make it happen. Crême Bruleé has always been one of my favorite desserts, and it just seemed time for its creamy vanilla filling and crunchy burnt sugar topping to make it’s way into a cupcake.

Crême Bruleé Cupcakes %The Baker Chick

Crême Bruleé Cupcakes %The Baker Chick

Filed Under: Cupcakes, Recipes Tagged With:

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Classic Carrot Cupcakes with Cream Cheese Frosting

March 25, 2013 19 Comments

Classic Carrot Cupcakes with Cream Cheese Frosting %The Baker Chick

 So I’m writing this post a good two weeks before you are actually going to be reading it. You by now must know that I’m in Europe for a little “I’m turning 30″ hurrah and today I’m actually in Rome! Nothing like Easter week in Italy huh? Anyway- here are my thoughts on this lovely recipe from two weeks ago. :)

Easter is right around the corner!!! And when we think about Easter, we ultimately think about bunnies right? And bunnies like carrots…so like we make cookies for Santa- how about some delicious Carrot Cupcakes for Mr. Easter Bunny?

Classic Carrot Cupcakes with Cream Cheese Frosting %The Baker Chick

Classic Carrot Cupcakes with Cream Cheese Frosting %The Baker Chick

Filed Under: Classics, Cupcakes, Recipes Tagged With: ,

nestcupcakes

Chocolate “Easter Nest” Cupcakes

March 15, 2013 19 Comments

Chocolate Easter Nest Cupcakes %The Baker Chick

I love Easter time. To me it represents everything new, fresh and bright. Spring has arrived, the flowers are starting to bloom, and the energy in the air seems to be one of happiness and hope. (though the current weather in NYC isn’t much of an indication of this!)  I love the welcome of soft pastels and  chocolate eggs filled with a variety of delicious fillings. As a child, my Easter mornings were spent at church in white mary janes and a fluffy floral dress (see below) followed by a near impossible egg hunt. (One time my uncle actually carved a hole out of a book and snuck an egg inside- brutal!) Chocolate Easter Nest Cupcakes %The Baker Chick

Filed Under: Cupcakes, Recipes Tagged With: ,

Red Velvet for Two

Red Velvet Cupcakes for Two

February 1, 2013 33 Comments

Red Velvet Cupcakes for Two %The Baker Chick

Even though many people (me included,) have a love/hate relationship with Valentine’s Day, I can’t resist the over-load of sugary sweets. I mean any holiday that values chocolates,truffles and cute desserts is a reason for a dessert-girl to celebrate right? (Not to mention lots of pink, hearts and flowers!) In fact, I think it’s the perfect opportunity to whip out all my red-velvet skills for a holiday that has been rubbing red and pink on our faces since New Years. Right?

Red Velvet Cupcakes for Two %The Baker Chick

In my constant search for recipes that can be scaled down for small batches, I’ve created what I consider a perfect dessert for you and your loved one/roommate/mom. Because really- who needs a dozen red velvet cupcakes for dessert when you’re cooking a romantic meal for two? (Ok who am I kidding, I could eat both of these in one sitting…but at least I’m attempting at learning portion control.) I’m extra proud of this recipe because for the first time I developed the whole thing up myself. With lots of help from recipe testers (including Tracey, Lauren, Krissy and Samantha,) I’ve finally worked the kinks out and created what I consider a really delicious, well-portioned treat. The little cakes have a perfect touch of cocoa, are sweet without being over-poweringly so, and the tangy cream cheese frosting is (literally) the icing on the cake! Red Velvet Cupcakes for Two %The Baker Chick

Filed Under: Cupcakes, Recipes, Valentine's Day Tagged With: ,

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Maple Bacon Cupcakes

January 30, 2013 107 Comments

Maple Bacon Cupcakes %The Baker Chick

If you’re still deciding about getting on the bacon-in-desserts band wagon, now’s the time. I have to admit I wasn’t always so keen on the idea, but after two attempts at merging the salty, smoky, crispiness with sweet baked goods, I’m pretty sold. I made bacon-chocolate chip cookies with maple glaze last year and was a huge fan of  the mix of flavors. I mean haven’t you ever had a pancake, syrup, bacon bite on your brunch plate?

Maple Bacon Cupcakes %The Baker Chick

Maple Bacon Cupcakes %The Baker Chick

Filed Under: Cupcakes, Recipes Tagged With: , ,

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Lemon Meringue Cupcakes

January 7, 2013 24 Comments

Lemon Meringue Cupcakes %The Baker Chick

Even though I don’t like to feel ruled by what is “in season,” sometimes I can’t help but embrace it. Winter citrus feels like a gift from Mother Nature to bring some sunshine to the dreary cold months. When it never really gets bright out, and I’m in the wintery doldrums, something bright, sunny and tangy seems like the perfect thing.

I’ve been dying to make these cupcakes for ages. Given that I just adore lemon meringue pie, these seemed right up my alley. It always appeared that I was one or two kitchen tools short to sucessfully attempt these. Even when I got a kitchen torch for toasting the meringue, I didn’t think I’d have much luck with 7-minute frosting without a stand mixer. So- now that the citrus is plentiful, and my kitchen tools are fully stocked, it seemed like just the time to try them!

Lemon Meringue Cupcakes %The Baker Chick

I’ve made versions of this buttermilk-lemon cake before, and its wonderful. After that, a tart lemon curd is slathered on top and they are frosted with a fluffy, cloud-like 7 minute frosting. A little toasting from a kitchen torch adds that perfect touch reminiscient of the classic pie. If you want an over-the-top lemon flavor, core a little bit of the cake out and fill the cakes with lemon curd as well. I liked both variations, depending on how much lip-puckering tartness I feel like.

Lemon Meringue Cupcakes %The Baker Chick Lemon Meringue Cupcakes %The Baker Chick

Filed Under: Cupcakes, Recipes Tagged With:

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Mini Gingerbread Cupcakes with Mascarpone Frosting

December 10, 2012 87 Comments

Mini Gingerbread Cupcakes with Mascarpone Frosting %The Baker Chick

One of my favorite parts of December are Holiday Parties! I can’t get enough of mistletoe, spiked egg nog, mulled cider, carols, and secret Santas, (I’m actually taking part in three this year!) Of course, the delicious bite-sized snacks and treats make these parties even better. I’m not hosting one until we move into a bigger place, but I’m planning on hosting a few small friend get-togethers so I get a chance to spread some cheer and show off my cute tree! If I were having a big party though, with a full dessert table- these cupcakes would be on it without a doubt.

Mini Gingerbread Cupcakes with Mascarpone Frosting %The Baker Chick

The base of these cutie little cupcakes is a soft and fluffy gingerbread cake that is topped with a creamy mascarpone frosting and some candied ginger bits. The frosting is less sweet than normal buttercream and has just a hint of lemon added for a hint of tartness. It offsets the spices in the cake perfectly and the candied ginger is a sweet finishing touch.

This was actually my first time making gingerbread of any kind and I couldn’t be more in love with this recipe. I look forward to changing up the size and trying full size cupcakes or even a bundt cake. I also had never worked with mascarpone and think it is to die for. (if you want to splurge a little.) If not- cream cheese would also work in a pinch!

Mini Gingerbread Cupcakes with Mascarpone Frosting %The Baker Chick

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Mini Gingerbread Cupcakes with Mascarpone Frosting

Yield: 36 mini cupcakes

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz mascarpone cheese room temp.
  • 1/2 cup butter- room temp.
  • 3-4 cups powdered sugar
  • 1-3 Tablespoons milk or cream
  • 1 tsp lemon extract (or 1 T lemon juice)
  • candied ginger for topping

Instructions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. (Mixture may be a bit lumpy at this point- don't worry!)
  2. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves; add to the creamed mixture. Beat on low speed until well combined- but don't over-mix.
  3. Fill paper-lined mini muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing to a wire rack to cool completely.
    5. For Frosting:
  5. Cream the mascarpone and butter until thick and well-combined. Gradually add the powdered sugar until thick and creamy. Mix in lemon extract or juice. If frosting seems too thick, gradually add milk if needed.
  6. Frost cupcakes and top with candied ginger.
http://www.the-baker-chick.com/2012/12/10/mini-gingerbread-cupcakes-with-mascarpone-frosting-and-a-nambe-giveaway/

Cupcake recipe adapted from: Taste of Home

Filed Under: Christmas, Cupcakes, Holidays, Recipes Tagged With: ,

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes

December 5, 2012 13 Comments

Cookies & Cream Cupcakes %The Baker Chick

I know that Cookies & Cream Cupcakes may not fit in with the current trend of peppermint-gingerbread-eggnog filled treats, but I just can’t resist the chance to share a delicious cupcake recipe with you- regardless of the time of year! And as far as I’m concerned, the cookies & cream flavor combo is one that is pretty delicious and acceptable all year round right?

Cookies & Cream Cupcakes %The Baker Chick

This recipe starts with my favorite one-bowl chocolate cupcake, (which you really must try if you haven’t already.) A buttercream frosting that is full of chopped up Oreos is used as both a filling and a frosting and I couldn’t resist the cute as can be mini Oreo on top.  I tried to go relatively light on the frosting so that they didn’t seem over-sweet, and I think the ratio was perfect. A bite of this cupcake really tastes like the classic ice cream flavor that I love so much. For a holiday twist- try them with the peppermint oreos- I think that would be delicious as well!

PS- My month of December is full of exciting recipe plans, but do you guys have any requests? Any holiday favorites that you are dying to try? I have my own cookie-making routines, but I want to know yours too!

Cookies & Cream Cupcakes %The Baker Chick

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Cookies & Cream Cupcakes

Yield: 18-24 cupcakes

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
    • Frosting:
  • 2 sticks of butter softened (1 cup)
  • 4 1/2-6 cups powdered sugar
  • 1-3 tablespoons heavy cream or milk
  • 1 cup finely chopped Oreo crumbs
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  4. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
    5. For Frosting
  5. Cream the butter until fluffy. Add the powdered sugar a cup at a time until thick and paste-like.
  6. Add milk or cream a tablespoon at a time until light and creamy. Mix in Vanilla and Oreo crumbs. Use as filling or frosting as desired!
http://www.the-baker-chick.com/2012/12/05/cookies-cream-cupcakes/

Cupcake Recipe adapted from Martha Stewart
Frosting Recipe- The Baker Chick

Filed Under: Cupcakes, Recipes Tagged With: ,

Butternut Squash Cupcakes with Maple Cream Cheese Frosting

Butternut Squash Cupcakes with Maple Cream Cheese Frosting

November 19, 2012 16 Comments

Butternut Squash Cupcakes with Maple Cream Cheese Frosting %The Baker Chick

Ok, ok relax. Yes- I made cupcakes using butternut squash. Is it really that weird? When I told Andy about them he was not into the idea. Then I applied my really good logic onto the subject: Pumpkin is a winter squash, butternuts are also winter squash. Pumpkin pureé tastes kind of weird and bitter on it’s own while butternut squash is sweet and nutty. Why not just use the same delicious spices but sub butternut pureé for pumpkin pureé? Plus- I roasted my own squash and I always just use canned pumpkin. Seemed like a no brainer to me!

After Andy tasted these, he didn’t care what was in them because they were so delicious. In fact, I had the other taste-testers guess the flavor and everyone just assumed they were pumpkin. Only after telling everyone they were made with squash did they consider the nutty hints in the flavor. They are deliciously spiced, and the maple cream cheese frosting is a perfect fit.

Butternut Squash Cupcakes with Maple Cream Cheese Frosting %The Baker Chick

If you are planning on roasting a squash for Thanksgiving recipes, set some aside and whip up these cupcakes for your dessert spread. The flavor combo is perfect for the holiday, and it’s a great way to use any extra squash you may not need. (I have been very into butternut squash soup, risotto and mac & cheese lately. Most of those recipes only call for 2 cups of squash and a large squash yields 4-5 cups!)

Like other recipes using fruit puree (like applesauce, banana, pumpkin,) the texture of these is outstanding. They are soft and rich with a melt-in your mouth quality. They elicit that perfect seasonal smell as they bake up, and I couldn’t help but get into the spirit as I enjoyed one of these with a cup of tea!

Butternut Squash Cupcakes with Maple Cream Cheese Frosting %The Baker Chick

* I have gotten several comments and emails asking how I frosted my cupcakes like that. I plan on doing a video tutorial soon, but in the meantime check out this helpful tutorial I found here.

Print
Butternut Squash Cupcakes with Maple Cream Cheese Frosting

Yield: 18-20 cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 2 cups butternut squash puree
  • frosting:
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 3-4 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in squash puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting
    4. For Frosting:
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and powdered sugar; continue beating until well combined and smooth. frost cupcakes and drizzle with maple syrup if desired.
http://www.the-baker-chick.com/2012/11/19/butternut-squash-cupcakes-with-maple-cream-cheese-frosting/
recipe adapted from: Martha Stewart
Filed Under: Cupcakes, Recipes, Thanksgiving Tagged With: , , ,

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