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).

Candy Corn Cupcakes

Occasion
Halloween is quickly approaching and I wanted to try some October-themed desserts.  My sister Maria sent me a link to a bunch of Halloween ideas, and several jumped out at me.  The candy corn cookies were actually made without thinking of cupcakes, but then once they were finished we 1) had a ton of them and 2) they were the perfect size for cupcake toppers!

 Candy Corn Cookies

2 sticks of butter, softened
1 cup confectioners sugar
1 egg
2 teaspoons vanilla
2 teaspoons almond extract
2 teaspoons orange juice
1/4 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda

1. Cream together sugar and butter. Add egg, vanilla, almond extract, and orange juice. Whip until light and fluffy. Sift together flour, baking soda, and salt and add slowly to the wet ingredients until well incorporated. When the dough is formed, remove it from the bowl, and divide it into thirds. Tint one third of the dough orange and leave the other two-thirds uncolored.
2. Afterward, line a 9×5 loaf pan with plastic wrap. Press one third of the white dough into a flat layer on the bottom. Next, add the orange dough on top creating the second layer. Finally, use the last of the uncolored dough to make layer three. Cover the top with the overhanging plastic wrap, and chill, preferably overnight. Slice into “candy corns” and bake at 375 for 7-10 minutes.
3. After completely cooled, dip the large ends of the cookies into yellow-tinted almond bark.

Recipe from The Sweet Adventures of Surgarbelle.

Candy Corn Cupcakes

Dark Chocolate Cupcakes

Vanilla Bean Pastry Filling

Vanilla Bean Buttercream Frosting

Recipe design for a candy corn layered filling from Sugar Turntable.

Changes for Next Time

• I tried substituting whipped cream for the white filling of the cupcakes and it is too thin; the pudding filling absorbed it to where you could only see orange and yellow on the inside.
• Buy vanilla beans from Costco- they sell them in bulk and they are less than half the price of anywhere else!

Vanilla Bean Buttercream

Possibly one of my favorite frostings; the use of real vanilla beans adds a great look (speckles all throughout) and strong vanilla flavor.

Ingredients

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Serves: 3 cups (enough for 12 cupcakes if using a large tip and piling on the icing).

Recipe from BrownEyedBaker.

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.

Vanilla Bean Pastry Filling

A delicious filling for any cupcake…

Ingredients

• 2 cups milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Serves: enough filling for 24-36 cupcakes.

Recipe from Allrecipies.com.

Rolo Cupcakes

Occasion

None… except that someone sent this recipe to me and I love Rolos, so they had to be made!

Rolo Cupcakes
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

Frosting
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

Ganache
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

Mix cupcakes normally.  Push a frozen Rolo into the center of the batter and cover the surface before baking.  Bake 18-22 minutes.  

Ganache Instructions: In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.  Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

See recipe on MyBakingAddiction.com for more detailed baking instructions.

Tiramisu Cupcakes

Occasion

It’s a girl!!!  Unfortunately I didn’t get any close ups of these cupcakes because we were a bit distracted with the occasion… announcing the gender of our baby!  The filling in the middle was the key -- it is pink. 

Tiramisu Cupcakes
1¼ cups cake flour (not self-rising), sifted
¾ teaspoon baking powder
½ teaspoon coarse salt
¼ cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar

Coffee-Marsala Syrup
1/3 cup plus 1 tablespoon freshly brewed espresso
1 ounce marsala (substituted rum)
¼ cup granulated sugar

Marscapone Frosting
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners’ sugar, sifted
Unsweetened cocoa powder, for dusting

See recipe at Brown Eyed Baker for mixing instructions.  They are very important (and long!) to ensure the cupcakes are as light and airy as they are meant to be.

Changes for Next Time

• The flavor of these cupcakes was phenomenal – exactly like eating regular tiramisu.  However, the batter was best at the beginning.  The batter that had to sit for the second batch made for much harder cupcakes instead of the light and fluffy consistency they are meant to be.
• Always make “extra” of this frosting- I’m sure it will all be used.  Mascarpone is what makes tiramisu so delicious, and so a lot of frosting is a necessity.  I had to go back to the store for more mascarpone in order to triple the batch instead of just doubling it.