Chocolate Cupcakes

Chocolate Cupcakes

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Chocolate Cupcakes – sweetenuf.ca

Preheat oven to 350F.  Paper line a 12-cup muffin tin.

Chocolate Cupcakes with chocolate icing need no explanation or description.  They are a favourite with adults and kids alike and this recipe gives you a dozen perfect treats for anytime!

This recipe bakes up a tender, chocolatey cupcake with a fine crumb.  I topped mine with a basic chocolate icing but vanilla, peanut butter or a burnt sugar frosting would all compliment these little cakes.

I used a Wilton 1M tip and piped the icing starting in the centre.  A few Wilton blue ‘jimmies’ I picked up at my local Michael’s store finishes them off.  The ‘jimmies’ are available in small packs at a reasonable cost giving you access to a variety of colours to bedazzle all your baked goods without a big price tag!

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Chocolate Cupcakes – sweetenuf.ca

Ingredients:

1/2 cup unsweetened cocoa powder

1/2 tsp. baking soda

3/4 cup warm (not hot) brewed coffee

10 tbsp. butter, room temperature

3/4 cup sugar

1 egg

1 tsp vanilla extract

1/4 tsp salt

1 cup all-purpose flour

1/2 tsp baking powder

Method:

Place cocoa and baking soda in a small bowl and slowly whisk in coffee until smooth.

In a small bowl, whisk together the flour and baking powder.

In a medium bowl, beat the butter and sugar until smooth and fluffy.  Whisk in the egg, vanilla and salt until the batter is smooth.  Stir half the flour mixture into the batter until combined.  Stir in the chocolate liquid, then add in remaining half of the flour mixture until smooth.  Do not overbeat.

Divide the batter evenly between the 12 cups.  Bake approximately 15-18 minutes until tops spring back when lightly touched or toothpick inserted in centre comes out clean.  Cool completely and ice.

Chocolate Icing:

IMG_0162Beat 1/2 cup room temperature butter with electric mixer for a couple of minutes until light in colour.

Add in 4 cups of icing sugar, 1/2 cup of unsweetened cocoa and 2 tsp of vanilla extract.  Mix on low until combined.  Add in enough cream or milk until spreadable consistency (approximately 1/4 cup, add a little at a time).  Beat on high for about 5 minutes until fluffy.  Spread or pipe onto cupcakes.  Leftovers may be frozen.

Butterscotch Cupcakes

Butterscotch Cupcakes

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Butterscotch Cupcakes…sweetenuf.ca

The butterscotch flavour comes from the brown sugar and butter in these moist sweet cupcakes.  Did you know both butterscotch and toffee are part of the caramel family.  Butterscotch tastes similar to caramel but is sweeter and more butterty in taste which is most likely why I thought they were fantastic.

It is amazing the baking books I discover when I go on the hunt for a particular recipe!  I start looking for one thing and suddenly come across a recipe book or magazine tucked away (usually under several other baking related books or papers) and most often several pages are flagged with post-it notes awaiting a ‘bake-up’.

I’ve probably had this particular book “Caramel” by Carole Bloom for about 5 years and I guess this week it was time for Butterscotch Cupcakes so here you go!

Oh, a couple of things….this recipe calls for Cake & Pastry Flour which I didn’t have on hand.  You can substitite all-purpose flour BUT for every cup of all-purpose flour you use REMOVE 2 tbsp.  Alternately, if you had a recipe calling for all-purpose flour and you only had cake and pastry flour you would need to ADD 2 tbsp for each cup used.  For the batch I made I got 21 cupcakes not 16.  And I used my regular icing recipe and added some already prepared butterscotch sauce to it.  You could add some Dulce de Leche or use a plain vanilla icing.  These are definitely sweet treats but I bet you’ll be adding this to your recipe file.  Happy baking!

Butterscotch Cupcakes

Preheat oven to 350F.  Paper line or grease 2 12-cup muffin tins.  Yield: approx. 16

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cup firmly packed dark brown sugar

2 large eggs

2 large egg yolks

1 tsp pure vanilla extract

2 1/4 cups cake flour

2 tsp baking powder

1/2 tsp kosher or fine-grained sea salt

2/3 cup sour cream

Method:

In a large bowl with an electric mixer, beat butter, until fluffy, about 2 minutes.  Gradually add the brown sugar and beat until creamy.

In a small bowl, using a fork, lightly beat the eggs, egg yolks and vanilla together.  Add to the butter mixture in 2 stages, beating well after each addition. Stop and scrap down sides and bottom of bowl with a rubber spatula to make sure well mixed.

In a medium bowl, whisk together the cake flour, baking powder and salt to blend.  Add half of this dry mixture to the butter/sugar/egg mixure and combine thoroughly.  Add the sour cream and blend until smooth and then add the remaining dry ingredients and blend thoroughly.

Fill prepared cups 2/3 full and bake about 22 minutes, until toothpick inserted in centre comes out clean.  Cool on wire rack for about 5-10 minutes then remove cupcakes to cool completely before icing.  Now share!!

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Fill muffin cups
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Sprinkle topped Butterscotch Cupcakes…recipe on sweetenuf.ca

Valentine Day Cupcakes (Peanut Butter)


Valentine Day Cupcakes
Peanut Butter Cupcakes w Raspberry Icing…sweetenufblog

Chocolate seems to be the flavour of choice for Valentine’s Day but if you’re looking to switch things up this year bake up a batch of PB & J cupcakes.  Peanut butter cupcakes topped with a raspberry icing are a great way to show your love.

The scent alone of these peanut butter cupcakes will have your mouth watering!  You could enjoy one sans the icing as they are wonderfully moist but why anyone would miss an opportunity for raspberry flavoured icing is beyond me.

This delicious and easy to make recipe is from “Salty Sweets” by Christie Matheson.  It bakes up a perfect 12 cupcakes and I’ll bet you already have everything you need at home.  So, don’t waste time as Valentine Day is fast approaching.  Be your own Valentine and bake up a batch just for yourself.

Peanut Butter Cupcakes with Raspberry Icing

Preheat oven to 350F.  Paper line a 12-cup muffin tin.

Ingredients:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

6 tbsp unsalted butter, softened

3/4 creamy peanut butter (not natural)

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

2 tsp vanilla

1/2 cup whole milk

Method:

In small bowl, whisk together the flour, baking powder and salt.

In the bowl of a mix master cream together the butter, peanut butter and sugars until light and creamy.  Scrape down bowl.  Add in egg and vanilla and beat together for about 30 seconds.

With mixer on low add in 1/3 of the flour mixture, then 1/2 of the milk, then 1/3 of the flour, then remaining milk and last 1/3 of flour, mixing until just combined after each addition.  Don’t overmix.

Divide batter evenly between the 12 cups and bake for about 20 minutes until tops spring back lightly and a tooth pick inserted in the centre comes out clean.

Remove and let cool completely before icing.

Raspberry Icing:

Beat together 1/2 cup softened butter and 4 cups icing sugar.  Add in a tablespoon of cream or milk one at a time until you have a firm icing.  Add in 1 tsp of vanilla and mix.  Add in a couple tablespoonfuls of seedless strawberry jam and mix together well.  If icing is too thin add in a few tablespoons more of icing sugar until desired consistency is reached.

Peanut Butter Cupcake w Raspberry Icing
Peanut Butter Cupcakes with Raspberry Icing…sweetenufblog

 

 

Pumpkin Cupcakes

Pumpkin Cupcakes

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Perfect Pumpkin Cupcake – Sweetenufblog.ca

Continuing where I sort of left off on last weeks blog (Spiced Pumpkin Loaf) , as I’m not one to use up my calories on pumpkin flavoured beverages, here is another scrumptious, simple and sweetenuf recipe containing the flavour of Fall…pumpkin.

If you didn’t see this weeks Instagram (sweet_enuf) here is how to make your own pumpkin puree if you prefer fresh to canned.  Cut 2 small or 1 medium Pie Pumpkin in half and clean out the seeds and membrane.  Place cut side down in a baking pan and fill with 1-inch of water.  Bake in preheated 375F oven for 30-40 minutes.  Cool completely and scoop out cooked pumpkin.  Puree slightly in a food processor.  This pumpkin will look more yellow that the canned version and any unused pumpkin can be frozen.  I yielded about 1-cup of puree from a small pie pumpkin.

Now back to these light, moist and mildly spiced cupcakes.  This recipe is virtually made in one mixing bowl so there is no excuse not to whip these up the next time you have a hankering for some sweet pumpkin flavour. Frost these cupcakes with the tradition Cream Cheese Frosting or any of your favourites.  I made an icing with butter, icing sugar, vanilla and whipping cream, which I know is a hit in my house.  Add a little pumpkin pie spice or some cinnamon for more Fall flavour.

For Cream Cheese Frosting:  Using an electric mixer, combine 3 tbsps of softened butter with 2 1/3 cups of icing sugar and mix well.  Add in 4 ounces of softened cream cheese and beat until incorporated.  Turn up mixer to medium speed and mix until frosting is light and fluffy, about 2-3 minutes.

Pumpkin Cupcakes

Yeilds 12.  Preheat oven to 325F.  Paper line a 12-cup muffin tin.

Ingredients:

1 cup all-purpose flour

3/4 cup granulated sugar

1 tbsp baking powder

1 1/2 tsp cinnamon

1/8 tsp salt

3 tbsp butter, room temperature

1/2 cup milk

2 eggs

3/4 cup pumpkin puree

Method:

In the bowl of an electric mixer put flour, sugar, baking powder, cinnamon, salt and butter and mix on low until mixture has a sandy consistency.

Add 1/2 of the milk and beat until well mixed then add remainder of milk and mix well.

Add the eggs one at a time and beat well after each.  Scrape down sides and bottom of bowl.  Stir in pumpkin puree by hand until evenly distributed.

Fill the muffin cups 2/3 full and bake in preheated oven for aproximatley 20 minutes until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.

Cool for about 10 minutes then remove cupcakes to cool completely before icing.

Pumpkin Cupcakes
Pumpkin Cupcakes a la Sweetenuf – Sweetenufblog.ca

 

 

 

Maple Brown Sugar Buttercream

Maple Brown Sugar Buttercream

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Simply delicious with subtle molasses flavour from the dark brown sugar and a little hint of maple from 3 tablespoons of pure Canadian maple syrup this buttercream is terrific atop a cake or cupcakes and will definitely be the filling in my next macaron foray.

This recipe is from Layered baking book by Tessa Huff.  It is full of great recipes for cakes with chapters like ‘Classic Cakes’, ‘Chocolate Cakes’ and ‘Whimsical Cakes’ plus a variety of frostings! layerd-by-tessa-huff

Maple Brown Sugar Buttercream

1/2 cup plus 2 tablespoons egg whites

1 cup firmly packed brown sugar

1 tsp vanilla extract

1 cup unsalted butter, room temperature

3-4 tablespoons pure maple syrup

In the bowl of a stand mixer, whisk together the egg whites and brown sugar.  Place over a double boiler and bring the egg/sugar mixture to 160F, whisking occasionally.

Remove bowl from double boiler and put on stand mixer.  Using whisk attachment and on medium-high speed beat the mixture until cool and medium-stiff peaks form.  This will take about 10 minutes.  (You need to make sure this mixture is cool before adding butter.  I waited about 10 minutes before I started whisking my egg mixture to cool it off slightly!)

On a low speed add in the butter in tablespoon increments and the vanilla, mixing well after each addition of butter.  This will take about 8-10 minutes.  Add in the maple syrup. Increase mixer to high and whip for a minute or two.  If mixture looks curdled just keep mixing as it will come together nicely when cool enough.

Note: In Layered they say to switch from whisk to the beater once you begin adding the butter.  I find using the whisk attachment works as well through the whole process.

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White Chocolate Cupcakes

White Chocolate Cupcakes

White Chocolate Cupcakes

These cupcakes are versatile and will become a favourite.  Just because, or for your next special occasion, these are sure to fit the bill.

To take them over the top fold in about 1/2 cup of mini white chocolate chips before baking.

White ChocolateDense without being heavy and flavourful as well as moist these cupcakes can be topped with the white chocolate buttercream I shared on the blog back in June or your favourite icing.  Sprinkle with some Jimmies or top with Maltesers or chocolate sprinkles for added glamour.

I decorated each cupcake with a swirl of white chocolate buttercream and completed each one differently for fun.  Let your creative side shine.

 

 

White Chocolate Cupcakes with White Chocolate Icing

(modified from Intensely Chocolate by Carole Bloom)

Preheat oven to 350F and paper line 18 muffin cups.

Ingredients:

4 ounces white chocolate, finely chopped or white chocolate chips

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup granulated sugar

2 eggs

1 tsp pure vanilla

3/4 cup whipping cream

1/2 cup mini chocolate chips (optional, to fold into batter before filling muffin cups)

Melt the white chocolate over a double boiler or in a microwave on low.  Mix until smooth and set aside to cool slightly.

With an electric mixer beat the butter until creamy about 1 minute.  Add in the sugar and beat until fluffy.

In a small bowl beat the eggs and vanilla together.  Add this into the creamed butter/sugar mixture and mix in well.

Scrape down bowl and beaters.  Add the flour mixture alternately with the cream in 3 additions and scrape down bowl and beaters again.

Add in the melted white chocolate and mix in gently to blend thoroughly.

Fill the muffin cups half full and bake for approximately 20 minutes, rotating the pans halfway through the baking time.  Cupcakes are done when the tops spring back lightly when touched or a toothpick inserted in the centre comes out clean.

Cool completely before topping off with your favourite icing and sprinkles.

Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

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Carrot cupcakes are a classic and pretty much a guaranteed cupcake success story.  With the addition of grated carrots which add depth of flavour as well as moistness to the cupcake plus the tangy sweet combination of cream cheese, butter and icing sugar mixed together to top them off they are a hit!

 

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Carrot Cupcakes w Cteam Cheese Icing. Top these with Cteam Cheese Icing for the traditional combination or with a buttercream icing if you prefer.  These will freeze well with or without the icing.  Let’s not forget with the addition of the grated carrots I’m sure these babies must count toward my daily veggie serving!

Carrot Cupcakes with Cream Cheese Frosting

Preheat oven to 350F.  Grease or line a 12-cup muffin tin.

Ingredients:

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 1/2 cups finely shredded carrots

2/3 cups brown sugar

1/3 cup granulated sugar

2 eggs

1/4 cup unsweetened applesauce

2 tsp vanilla extract

1/2 cup vegetable oil

1/2 cup toasted chopped pecans or walnuts

Method

In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Set aside.

In a large bowl, whisk together the sugars and then whisk in the eggs.  Add in applesauce and vanilla and mix together.  Add in the vegetable oil and mix until combined.

Add in half of the flour mixture to the wet mixture and combine.  Add in the shredded carrots to the remaining flour mixture to coat the carrots and then add in to the batter and combine. (Coating the shredded carrots in the flour helps to prevent the carrots from sinking to the bottom of each cupcake.)

Fold in pecans.

Spoon batter into muffin cups filling about 3/4 full and bake for approximately 18-20 minutes until tops spring back lightly when touched or a toothpick inserted in centre comes out clean.

Let cool completely before icing.

Cream Cheese Icing

Beat together 1/2 cup room temperature butter with 1/2 cup room temperature cream cheese.  Add in approximately 3-4 cups icing sugar and combine on low speed.  Add in enough icing sugar to have a spreadable consistency.  Add in 1 teaspoon vanilla and mix well.

Use a knife or piping bag to ice the cupcakes.