Fall Birthday Cupcakes

Occasion

One of Nate’s co-workers enjoyed the Candy Corn Cupcakes and wanted similar ones for her daughter’s one-year birthday party. The theme was fall/pumpkins, so I used the occasion to try out a new candy mold.

Cupcakes (Identical to the Candy Corn Cupcakes)

Dark Chocolate Cupcakes
Vanilla Bean Pastry Filling
Vanilla Bean Buttercream Frosting

Toppings

I used the Wilton Pumpkin Candy Mold to make the toppers. They were made entirely from almond bark. I painted in the green leaves and brown stem, refrigerated, and then poured in orange almond bark to complete the molds. After they were removed I brushed on a light gold dust to give them a slight shimmer.

The birthday girl’s cupcake was the lone pumpkin, with orange frosting and green licorice rounding it out. I didn’t quite like the smooth look (as shown in the picture on the left) but I didn’t have anything orange to add for texture. Of course it was late and stores were closed so I had to use something at home. I ended up coloring sugar orange and sprinkling it on top to give the pumpkin a more subtle look (shown in the picture on the right).

Dark Chocolate Cupcakes

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Serves: about 24 cupcakes.

Recipe from Allrecipies.com.

Irish Car Bomb Cupcakes

Occasion

Saint Patrick’s Day, of course! This was my first attempt with the extra large star tip and I LOVE how it turned out. Kudos to Nate for turning down my attempts with other tips, thereby allowing me to branch out and use a new tip.

Guiness Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake about 17 minutes.

Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (or to flavor…)

Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Bailey’s Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream (or to flavor…)

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Changes for Next Time

• Nothing!!

Source: BrownEyedBaker.com

Valentine's Day Cupcakes

The Occasion
Valentine's Day... I wanted to make mini cupcakes because I had made some big ones recently and also knew that the Ducks were coming up soon, so didn't want to get burned out on eating large cupcakes. This was also a learning experience for "dipping" cupcakes and making smooth tops!

Cupcakes: Chocolate (Devil's Food mix with extra added)
Frosting: Chocolate Buttercream ('normal' cupcakes) & Duncan Hines Dark Chocolate Frosting (heated for the 'smooth' cupcakes)
Toppings: Chocolate-frosting covered marshmallow halves, gummy flower heads, & peanut butter hearts. Pink baking chips were melted and drizzled over the marshmallows and hearts.

Changes for Next Time

• The cupcakes were too fluffy for the heft of toppings on them. More importantly, it was difficult to decorate them without the sides caving in while they were held. A more bundt-like cake batter would have worked better.
  
• Dipped cupcakes: It is worth the extra seconds to make sure the frosting is done dripping before turning them upright. A lot of these were ruined (in look- not taste!) because the frosting continued to drip down the side of the liner.
  
• The chocolate frosting was a bit too runny (hot) when I dipped the marshmallows, so it didn't coat them evenly. It should be a bit thicker to completely cover them.