Looking for Fabulous Cupcake recipes

[Denise]

We are having an Oscar party this year and I thought it would be fun to serve really upscale "adult" cupcakes for dessert. But I'm having trouble finding recipes. I am definately making the Chocolate Peanut Butter ones from F&W that have been reviewed on this website, but I want 2 or 3 more kinds. Can anybody help?

[cher48603]

Denise,

This is a cute presentation for cupcakes. The recipe isn't upscale, but you could sub a different cupcake. Sorry, no suggestions on the actual cupcakes.

Nobody throw stones, it's a Sandra Lee recipe.:eek:

Have fun!

http://images.scrippsweb.com/FOOD/2003/12/11/sh1a10_cupcake_bouquet_d.jpg

Cupcake Bouquet

Butter -- for greasing bowl
1 box golden yellow cake mix -- (18.25-ounce)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
2 containers vanilla frosting -- (16 ounce)
1/2 cup powdered sugar
48 store-bought mini-cupcakes or mini-muffins -- paper liners removed
48 toothpicks
Special Equipment:
Pastry bag
Star tip

Preheat oven to 350 degrees F.

Butter and flour an 8-inch-diameter stainless steel bowl. Combine cake mix, water, oil and eggs in large bowl. Beat with a hand mixer or by hand for 2 minutes, or until well blended. Transfer batter to prepared buttered bowl. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in bowl on a wire rack for 20 minutes. Invert cake onto cooling rack and remove bowl. Cool cake completely. Spread 1 can of frosting over rounded side of cake. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip. Frost or pipe a rosette atop each cupcake.

Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet. Place cake on stand.

Description:
"Cute for entertaining"
Source:
"Sandra Lee Semi-Homemade Desserts,"

NOTES : Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 1 bouquet with 48 mini-cupcakes

[doggerham]

The Magnolia Bakery Vanilla Birthday Cake
is on this thread:

http://community.cookinglight.com/showthread.php?s=&threadid=66378&highlight=magnolia

It made great cupcakes; although as I posted, I would use a different frosting.

[pilgrim719]

Originally posted by doggerham
The Magnolia Bakery Vanilla Birthday Cake
is on this thread:

http://community.cookinglight.com/showthread.php?s=&threadid=66378&highlight=magnolia

It made great cupcakes; although as I posted, I would use a different frosting.

Ditto! The cupcakes are awesome, but unless you like super-sweet frosting, I'd use a different recipe.

Kari

[pilgrim719]

Here's one I haven't tried yet, but it's gotten good reviews!


* Exported from MasterCook *

Coconut Cupcakes

Recipe By :Arlene Swiatek Gillen, Holland, New York
Serving Size : 24 Preparation Time :0:00
Categories : Cakes/Cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- at room temperature
2 cups sugar
5 large eggs -- at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened coconut flakes
For the frosting:
16 ounces cream cheese -- at room temperature
1 1/2 cups butter -- at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds confectioner's sugar -- sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Source:
"The Barefoot Contessa Cookbook"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 599 Calories; 36g Fat (53.3% calories from fat); 5g Protein; 66g Carbohydrate; 1g Dietary Fiber; 122mg Cholesterol; 441mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 3 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[patissac]

Nobody throw stones, it's a Sandra Lee recipe.

I was about to mention her boston creme cupcakes, they looked really good and its on my to try list. The icing is a chocolate ganache! MMMMM....

I also second the BCF coconut ones :)

[Aubergine]

i was going to post Ina Garten's coconut cupcakes but i see Pilgrim beat me to it. better yet, i was also planning to post this, from one of her posts.:) you'll see from her description that they would work well for dessert.


* Exported from MasterCook *

Maytag's Famous Raspberry Buttermilk Poundcake Muffins

Recipe By : pilgrim719
Serving Size : 12 Preparation Time :0:00
Categories : cakes muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter -- softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh raspberries *
* If you use frozen raspberries -- they will not "bleed" as much.

Preheat oven to 350 degrees F. Grease muffin tins.
Combine flour, baking powder, baking soda and salt in a bowl. Set
aside.
With electric mixer, beat the butter until smooth and creamy.
Gradually add the sugar and beat until mixture is light in color,
smooth and well blended.
Add the eggs one at a time and beat until mixture is fluffy. Stir in
vanilla extract. Add one-half of the flour mixture; mix well. Add
one-half of the buttermilk; mix well.
Repeat with the remainder of the flour mixture and the buttermilk
beating until smooth and well blended.
Gently fold in the raspberries, taking care not to mash them. Scoop
the mixture into the prepared muffin tines. Bake for approximately 25
to 30 minutes or until a wooden pick inserted in a muffin comes out
clean.
Cool 5 minutes. Remove from pan and serve warm.

Description:
"They really taste like little poundcakes with fresh raspberries in them. Mighty tasty as an after-dinner snack because they're sweet enough for dessert. They'd also be good topped with some ice cream and maybe a bit of chocolate sauce (I love raspberries)."
Source:
"whatscookin.proboards4.com"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&threadid=60229&perpage=30&pagenumber=4"
Yield:
"12 muffins"


Per Serving (excluding unknown items): 348 Calories; 17g Fat (45.1% calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

[newcook]

Patissac, could you post the recipe for the boston creme cupcakes. I will be having some 15 to 20 people over for the weekend at the end of the month and I was thinking that making cupcakes would make it easier to serve.

That recipe sounds like it would do well with the others.

Daniele

[Babs73]

Brownie Cupcakes. Hands-down these are the best cupcakes I have ever made or eaten. It's a Martha Stewart recipe. The frosting is key - I think it's what makes them so over the top delicious.

http://www.marthastewart.com/page.jhtml?type=content&id=recipe2532&search=true&resultNo=3

[patissac]

No prob! Here you go daniele :)

Boston Creme Cupcakes Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Cookies, Cakes and Cupcakes

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

[zackaboo]

Here is one of my favorite recipes for cupcakes...The icing is what makes these.


* Exported from MasterCook *

Red Velvet Cupcakes w/Chunky Cherry Icing

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening
1/2 cup butter
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 ounce bottle of red food coloring
3 cups all-purpose flour
2 Tablespoons cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup milk

Chunky Cherry Icing:
8 ounces Neufchatel cheese
1/2 cup butter -- softened
1 cup sweetened coconut flakes
4 cups powdered sugar -- (4-5 cups)
1 cup maraschino cherries -- chopped

Beat first 3 ingredients at medium speed until fluffy. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla extract and food coloring until blended.

Combine flour, cocoa, baking soda, and salt. Add to shortening mixture alternately with milk, beginning and ending with flour mixture, beating just until blended. Spoon batter into cupcake liners - filling 2/3 full.

Bake at 325 degrees. Remove and cool on a wire rack.

For icing - beat cream cheese and butter, add sugar until desired consistency. Stir in extras.

Source:
"Southern Living"

[waltnj]

These are fantastic-decadent cupcakes. The frosting is good but the cupcakes are so rich & fudgy they almost don't need frosting. It is another recipe that adds coffee to add to the depth of the chocolate flavor. The frosting recipe is good, a little different so feel free to swap out your favorite.

Chocolate Sour-Cream Cupcakes
Makes 24-30 cupcakes

4 ounces unsweetened chocolate
2 Cups sugar
1 1/2 cups sifted flour
3/4 tsp. Baking soda
1/2 tsp. salt
1 Cup strong, hot coffee or 5 tsp. instant coffee dissolved in 1 cup hot water
1/2 Cup sour cream, at room temperature
1/2 Cup vegetable oil
2 eggs, lightly beaten

1. Set oven at 375 degrees. Line 1 12 cup muffin tins with paper cupcake liners. (If making layer cake, I recommend buttering & flouring pans).
2. In a saucepan over hot, but not boiling water, melt chocolate.
3. In the bowl of an electric mixer, sift the sugar, flour, baking soda, and salt.
4. In another bowl (I used a large measuring cup), combine the hot coffee, sour cream, & oil; blend them with a whisk.
5. With mixer set on a low speed, add the coffee mix to the dry ingredients and mix for a half a minute or just until blended. Stop the mixer several times to scrape the bowl with rubber spatula.
6. With the mixer set on medium speed, beat in the eggs, one at a time, beating well after each addition. Add the chocolate and mix for 10 seconds or just until the batter is uniform in color.
7. Divide the batter among the muffin cups (or cake pans) and place them on the center rack of the oven. Bake them for 20 minutes or until a tester inserted into the center of the cupcakes comes out dry. Transfer pans to rack to cool.

Chocolate Frosting

12 ounces unsweetened chocolate
1 1/4 Cups evaporated milk
3 Cups sugar

1. In a saucepan over hot, but not boiling water, melt chocolate. Cool it slightly
2. In a blender, combine milk and sugar and mix at medium speed for 2 seconds.
3. Add the chocolate to the milk mixture and blend at high speed for 1 to 1 ½ minutes or until the frosting is thick and shiny.
4. Transfer the frosting to a bowl and let it set at room temperature for 30 minutes. Cover the bowl with plastic wrap and let it set for 1 hour before using. Do not refrigerate frosting, even if you do not plan to use it for several days.

Note: I think half of the frosting recipe is enough, this makes a huge amount of frosting.

[Denise]

You guys have outdone yourselves! Those Raspberry Buttermilk and the Coconut ones sound like exactly what I'm looking for! Since I already have a chocolate one I should be set. Thanks a bunch!

[newcook]

Thanks Patissac for the Boston Cream Cupcakes, I will definitely make them. I have 2 questions

1-is there a from scratch recipe instead of the cake mix that would work for the chocolate cake?

2-can this be frozen?

Daniele

[newcook]

bumping

[MISSINDI]

Well I thought I had my desserts set for my dinner party on Saturday, but now I'm thinking cupcakes too ... hmm.

[newcook]

I made the Boston Creme Cupcakes this morning for brunch today. It turns out only 4 people came to the brunch, we are usually about 8 to 10. I made 24 cupcakes and guess how many were left over? Only 6 were left over. That gives you an idea how good they were. Everyone asked if they could take some home.

I am wondering if I made the recipe correctly though because I had trouble getting much filling in each cupcake and there was so much chocolate topping left over.

I saw that the box of cake mix said it made 24 cupcakes, so that is what I made but now I am wondering if I should have made the cupcakes twice as big, and made 12 cupcakes out of the whole box.

When I was trying to get the filling inside only a small amount went in before it started to spill out.

I dunked the top of each cupcake in the chocolate and it made a really nice presentation.

Pattisac, if you see this, can you let me know if I made them correctly. They were delicious in any case, but I would have like to be able to put more filling in each cupcake.

Thank you so much for posting that recipe, it will definitely go on my Christmas baking list.

Daniele

[cher48603]

Originally posted by newcook

I am wondering if I made the recipe correctly though because I had trouble getting much filling in each cupcake and there was so much chocolate topping left over.

I saw that the box of cake mix said it made 24 cupcakes, so that is what I made but now I am wondering if I should have made the cupcakes twice as big, and made 12 cupcakes out of the whole box.

Daniele
Daniele, I just checked the Food Network website and they show the yield as 12 cupcakes.

[lindzano]

A favorite of my family is black bottom cupcakes. Basically its any chocolate cake recipe (or even a mix), pour it into cupcake cups, then drop in a spoonful of a mixture consisting of cream cheese (can use light), sugar, egg, and chocolate chips. The result is a chocolate cupcake with a "cheesecake" filling. its easy and delicious. No need for frosting.

[Sugarkookie]

Check out some of the new cupcake books. My favorite is 125 Best Cupcake Recipes. I think that this is going to be the year of the cupcake :)