Welcome to my cupcake blog! Since this is my post I'll start off with a little bit of information about myself. I'm just your average 24 year old girl that likes to bake. I'm not an expert but maybe one day I will be. This blog is just to share some of the creations I have made and how you can make them yourself. I hope you all enjoy it!
I'm going to start off with the first cupcake I made. By first cupcake I mean the first cupcake that I made completely from scratch.
The recipe I used for this amazing cupcake is from Food Network Kitchens. I actually got it off of the cupcake app for my Ipad.
MAKES: 12 cupcakes ACTIVE TIME: 35 minutes TOTAL TIME: 2 hours
Ingredients
Cupcakes:
3/4 cup all-purpose flour
3/4 cup finely ground graham crackers
1 1/4 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 sticks (6oz) unsalted butter, at room temperature
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Filling:
8 ounces bittersweet chocolate, chopped (milk chocolate can be used if you aren't a big fan of bittersweet)
1/3 cup heavy cream
1 tablespoon light corn syrup
Meringue Frosting:
4 egg whites, at room temperature
2/3 cup granulated sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
Chocolate squares, for garnish
Directions
Cupcakes
preheat oven to 350F. Line your cupcake pan with 12 cupcake liners
In a small bowl, whisk the flour, baking powder, salt and ground graham crackers together.
In a stand mixer with the paddle attachment, beat together the butter and brown sugar on medium speed until combined. Then increase the speed to medium high and continue to beat. Don't forget to take a few breaks to wipe down the sides of the bowl. Continue beating until light and fluffy (3-5 minutes). Add the eggs and vanilla and beat until they combined. Add the flour mixture and the milk, alternating, starting and ending with the flour mixture, until just combined.
Divide the batter evenly between the cupcakes liners. Each one should be about 2/3 full. Bake them until they are golden brown or until a toothpick comes out clean after being inserted into the center. It's about 25 minutes but it is always subject to change depending on your oven (mint took about 20 minutes). Let cool in the pan for 5 minutes and then remove the cupcakes and let them cool completely on a wire rack.
FillingWhile the cupcakes are cooling, prepare the filling. Combine the chocolate and cream and corn syrup into a medium bowl and microwave at 30 second intervals on high, stirring, until smooth. Allow it to set until cooled and slightly thickened. About 30 minutes
Meringue Frosting
Bring 1 inch of water to a simmer in a saucepan that will fit your heatproof stand mixers bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the mixer bowl. Set the bowl above the water and whisk until the sugar is dissolved and the egg whites are white, starting to get fluffy and warm to the touch. Move the bowl over to the mixer with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and thick. Beat in the vanilla
Putting Them Together!Put the chocolate filling into a pastry bag that has round tip (about 1/8 inch diameter). Pierce the center of each cupcake with the tip and gently squeeze in the filling until it gently comes out of the top. Repeat with all cupcakes.
Pipe or swirl the frosting onto each cupcake. If you want that nice golden brown look you could use a kitchen torch but for those of you who don't have one of those (like myself) the broiler works just fine. Place them under the broiler just for a few seconds until you get the color you desire. Garnish with your chocolate square and enjoy!!!
This recipe was truly fun to make. I enjoyed ever minute of it and they really were delicious! I hope you all love them just as much as I do.
MAKES: 12 cupcakes ACTIVE TIME: 35 minutes TOTAL TIME: 2 hours
Ingredients
Cupcakes:
3/4 cup all-purpose flour
3/4 cup finely ground graham crackers
1 1/4 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 sticks (6oz) unsalted butter, at room temperature
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Filling:
8 ounces bittersweet chocolate, chopped (milk chocolate can be used if you aren't a big fan of bittersweet)
1/3 cup heavy cream
1 tablespoon light corn syrup
Meringue Frosting:
4 egg whites, at room temperature
2/3 cup granulated sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
Chocolate squares, for garnish
Directions
Cupcakes
preheat oven to 350F. Line your cupcake pan with 12 cupcake liners
In a small bowl, whisk the flour, baking powder, salt and ground graham crackers together.
In a stand mixer with the paddle attachment, beat together the butter and brown sugar on medium speed until combined. Then increase the speed to medium high and continue to beat. Don't forget to take a few breaks to wipe down the sides of the bowl. Continue beating until light and fluffy (3-5 minutes). Add the eggs and vanilla and beat until they combined. Add the flour mixture and the milk, alternating, starting and ending with the flour mixture, until just combined.
Divide the batter evenly between the cupcakes liners. Each one should be about 2/3 full. Bake them until they are golden brown or until a toothpick comes out clean after being inserted into the center. It's about 25 minutes but it is always subject to change depending on your oven (mint took about 20 minutes). Let cool in the pan for 5 minutes and then remove the cupcakes and let them cool completely on a wire rack.
FillingWhile the cupcakes are cooling, prepare the filling. Combine the chocolate and cream and corn syrup into a medium bowl and microwave at 30 second intervals on high, stirring, until smooth. Allow it to set until cooled and slightly thickened. About 30 minutes
Meringue Frosting
Bring 1 inch of water to a simmer in a saucepan that will fit your heatproof stand mixers bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the mixer bowl. Set the bowl above the water and whisk until the sugar is dissolved and the egg whites are white, starting to get fluffy and warm to the touch. Move the bowl over to the mixer with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and thick. Beat in the vanilla
Putting Them Together!Put the chocolate filling into a pastry bag that has round tip (about 1/8 inch diameter). Pierce the center of each cupcake with the tip and gently squeeze in the filling until it gently comes out of the top. Repeat with all cupcakes.
Pipe or swirl the frosting onto each cupcake. If you want that nice golden brown look you could use a kitchen torch but for those of you who don't have one of those (like myself) the broiler works just fine. Place them under the broiler just for a few seconds until you get the color you desire. Garnish with your chocolate square and enjoy!!!
This recipe was truly fun to make. I enjoyed ever minute of it and they really were delicious! I hope you all love them just as much as I do.
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