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Banana Cupcakes with Ginger Cream Cheese Frosting

Banana Cupcakes | afoodieaffair.com

Everyone loves Bananas! And what could be better than Banana Cupcakes? Banana Cupcakes with Ginger Cream Cheese Frosting, that’s what!

First of all, I love fresh ginger. I use it in Asian cooking all the time. But I never thought of it in frosting. I guess I don’t know what I was missing. The addition of fresh ginger gives the frosting a fabulous flavor.

If your looking for a homemade Banana cupcake with unforgettable frosting…this IS the cupcake for you!

Banana Cupcakes | afoodieaffair.com

Banana Cupcakes
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1/2 c. butter, softened
  • 1/2 c. firmly packed dark brown sugar
  • 2 large eggs
  • 1 c. self rising flour
  • 1/4 tsp. baking soda
  • 3/4 c. mashed ripe banana (about 2 bananas)
  • 1/4 c. whole milk vanilla yogurt
  • 2 tsp. grated, peeled fresh ginger
  • 1/2 tsp. vanilla extract
  • Ginger Cream Cheese Frosting
  • Banana Chips for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until well blended. Add eggs, one at a time, beating well after each addition. Add flour, baking soda, banana, yogurt, ginger and vanilla. Beat at low speed until blended. Divide batter evenly among cups of prepared pans.
  3. Bake until a wooden pick inserted in the center of a cupcake comes out clean, 18-20 minutes. Let cupcakes cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Spread Ginger Cream Cheese Frosting over cooled cupcakes. Garnish with Banana Chips if desired.
Ginger Cream Cheese Frosting
Author: A Foodie Affair
Prep time:
Total time:
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 c. butter, softened
  • 2 tsp. grated, peeled fresh ginger
  • 3 c. confectioners sugar
Instructions
  1. In a large bowl, beat cream cheese, butter and ginger at medium speed with an electric mixer until smooth.
  2. Gradually add confectioners sugar, beating on low speed just until blended. Cover, and refrigerate until needed.

 

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Chocolate Chip Oatmeal Muffins

Chocolate Chip Oatmeal Muffins | afoodieaffair.com

WOW! This recipe in the Taste of Home Ultimate Guide to Fall Baking magazine claimed that these Chocolate Chip Oatmeal Muffins were “the best they’ve ever tried”! THEY WERE RIGHT! I am literally a cooking and recipe magazine freak. I buy copies of the actual magazines, and online subscriptions for my Ipad to look at on the go. I love them on the Ipad, but still like the hard copy to look at on those lazy days on the porch. This recipe made the price of the book more than worth it!

Delicious. Moist with just the right amount of chocolate chips. I even added a little chopped walnuts for crunch. 

Chocolate Chip Oatmeal Muffins | afoodieaffair.com

Tastes just like a chocolate chip cookie in the form of a muffin. These are perfect for this time of year to send with the kids for a snack, or perfect for an after school snack. They’re perfectly moist, so will keep for days without drying out.

What I love about this recipe is it’s full of Old Fashioned Oatmeal, walnuts, applesauce and chocolate chips. The recipe calls for semi-sweet chocolate chips, but you can substitute with dark chocolate chocolate chips. And this recipe is so easy to make, it literally takes 5 minutes to mix.

Chocolate Chip Oatmeal Muffins | afoodieaffair.com
I hope you can see how moist these muffins are from this picture!

Put these on your recipes to make short list. You’ll be so glad you found this recipe like I am!

Chocolate Chip Oatmeal Muffins | afoodieaffair.com

Chocolate Chip Oatmeal Muffins
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Unbelievably moist! Tastes just like a chocolate chip cookie in a muffin!
Ingredients
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup applesauce
  • 1 cup rolled oats
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 c. chopped walnuts
Instructions
  1. In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats, chips and nuts. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes. Yield: 12 muffins.

 

 

Blog/ Christmas/ Cupcakes, Cupcakes, Cupcakes/ Desserts/ Front Page/ Holiday/ Home Page/ New Year's

Minty White Chocolate Mousse Vanilla Cupcakes

Minty White Chocolate Mousse Vanilla Cupcakes | afoodieaffair.com

I got the inspiration for these fabulous Minty White Chocolate Mousse Vanilla Cupcakes from these Peppermint Bark Malted Milk Balls I bought over Christmas. I thought these would be the perfect theme for a cupcake for New Year’s!

Peppermint Bark Malted Milk Balls | afoodieaffair.com

I started with a delicious vanilla cupcake recipe I found on Martha Stewart

Then I found the White Chocolate Mousse recipe also from Martha Stewart, and added some mint extract, to give it a subtle mint flavor. Trust me, this mousse is delicious all by itself, but the mint really is delicious especially during the holiday season.

Lastly, I found a great recipe for White Chocolate Peppermint Cream Cheese frosting on the cakemixdoctor.com site, which I thought would be perfect for these cupcakes.

Minty White Chocolate Mousse Vanilla Cupcakes | afoodieaffair.com

These cupcakes are truly decadent, and you don’t want to know how many calories are in them. But to celebrate a special occasion like New Year’s, they are the perfect cupcake. And you’re only having one, right? Good luck with that one!

Minty White Chocolate Mousse Vanilla Cupcakes | afoodieaffair.com

In retrospect, I would make these shortly before you need them. I put some in the refrigerator for overnight, and the mousse filling and icing got too hard (hence the chocolate in them), and although it was really good, lacked the creamy texture mousse and icing should have. I should have had my thinking cap on, as it is reasonable to think if refrigerated, the chocolate will re-harden.

This is what I love about cooking. Every recipe is an adventure. When recipes don’t come out exactly as you would expect, you learn why, and remember for the next adventure. And by this you become a better cook, with every recipe you make!

Happy New Year Everyone!

Vanilla Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Ingredients
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
  2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
  3. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

 

Minty White Chocolate Mousse
Recipe Type: Dessert
Author: A Foodie Affair
Ingredients
  • 1 envelope (7 grams) powdered gelatin
  • 12 ounces best quality white chocolate, roughly chopped
  • 2-1/2 cups heavy cream
  • 1/2 tsp. (or more to taste) mint extract
Instructions
  1. Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  2. Prepare an ice-water bath; set aside. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth.
  3. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  4. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. Add extract, and mix well. If not using immediately, refrigerate in an airtight container.
Notes
This recipe made “more than enough” of filling for the cupcakes.

 

White Chocolate Peppermint Cream Cheese Frosting
Author: A Foodie Affair
Prep time:
Total time:
Ingredients
  • 6 ounces white chocolate, coarsely chopped
  • 4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 teaspoon peppermint extract
  • 2 to 2 1/2 cups confectioners sugar, sifted
Instructions
  1. Place the white chocolate in a small glass bowl in the microwave oven on 50% power for 1 minute. If not completely melted, put in for another minute. Make sure to use 50% power as you don’t want to burn your chocolate. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
  2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners’ sugar and blend on low speed until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
Notes
I doubled this recipe for the full recipe of Vanilla Cupcakes, and “just made it” topping cupcakes with a piping bag![br][br]The recipe listed is a single recipe. Double the amounts if you would like to double the recipe.

 

Blog/ Christmas/ Cupcakes, Cupcakes, Cupcakes/ Desserts/ Front Page/ Holiday/ Home Page

Gingerbread Cupcakes for Christmas

Gingerbread Cupcakes | afoodieaffair.com

It’s finally here! With all the hype since Halloween, Christmas is here! All the shopping, planning, cooking, cleaning and wrapping, the day is here to enjoy the season’s best! And to me, one of those great things is, Gingerbread. And for ease of baking and taking, its Gingerbread Cupcakes.

The hustle and bustle was all worth it. Seeing the joy on the children’s faces for getting that special gift from Santa or, the look on your families face when you make that special dinner or dessert that they love. It’s about giving, whether its a gift, or really great food.

So, take a breath, relax, and enjoy the sounds of the season.

These great cupcakes capture the essence of Christmas with the delicious smell of cloves, nutmeg and cinnamon filling the house. With the anticipation of those delicious treats topped with an orange icing entering our mouth, you can hardy wait.

Well wait no more. These great Gingerbread Cupcakes are super easy to make, and super delicious to eat. What could be better this Christmas, or for that matter, all winter long?

HAPPY HOLIDAYS EVERYONE!

Gingerbread Cupcakes | afoodieaffair.com

Gingerbread Cupcakes
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • 4 cups sifted unbleached all-purpose flour, plus more for dusting pan
  • 3 tsp ground ginger
  • 2 tsp Dutch-processed cocoa
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground allspice
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 Tbsp (1-1/2 sticks) unsalted butter, melted and cooled to room temperature
  • 1-1/2 cup mild or light molasses
  • 1-1/2 cup (5 1/4 ounces) sugar
  • 2 large egg
  • 1 cup buttermilk
  • 1 cup milk
Instructions
  1. Adjust rack to middle position and heat oven to 350 degrees. Line cupcake pans with paper liners. Grease top and liners with cooking spray.
  2. Whisk together flour, ginger, cocoa, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in medium bowl.
  3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in eggs until incorporated. Gradually add buttermilk and milk until combined. Add dry ingredients and beat until smooth, about 1 minute, scraping down sides of bowl as needed. (Do not overmix.) Scrape batter into cupcake pans.
  4. Bake until top springs back when lightly touched and edges pull away from pan, about 30 minutes. Cool completely, and frost with your favorite icing flavored with orange.

 

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German Chocolate Cupcakes

German Chocolate Cupcakes | afoodieaffair.com

I pinned these great German Chocolate Cupcakes from Cooking Classy, and decided to try them today. One word…UNBELIEVABLE! And fairly easy to make! Jaclyn from Cooking Classy is just that…”classy” for coming up with this fantastic recipe!

 

German Chocolate Cupcakes | afoodieaffair.com

I made the cupcakes earlier in the day, and then made the topping and frosting later in the day when I had time. The cupcake is moist and delicious, the topping is basically a caramel that you add pecans and coconut in to. I didn’t follow the chocolate frosting part of the recipe, I just made my own, although I didn’t add my usual Espresso Powder as I usually do. I didn’t have any, and forget to bring some home from my online store stock. So…….no espresso powder, but the frosting tasted delicious anyway.

They are the perfect recipe for bake and take.

German Chocolate Cupcakes | afoodieaffair.com 

German Chocolate Cupcakes
 
Recipe Type: Dessert
Author: A Foodie Affair
Ingredients
  • Cupcakes:
  • 1 cup all-purpose flour
  • ½ cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • ¼ cup sour cream
  • Coconut Pecan Topping:
  • 1/2 cup evaporated milk (regular fat)
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup salted butter, diced into pieces
  • 1/2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans
  • Chocolate Frosting:
  • 3 c. confectioners sugar
  • ½ c. Crisco shortening
  • milk to desired consistency
  • 4 envelopes pre-melted semi-sweet chocolate
  • ½ tsp espresso powder
Instructions
  1. For the cupcakes:
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds. Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.
  4. Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).
  5. Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
  6. Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.
  7. For the Coconut Pecan Topping:
  8. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.
  9. Cook mixture over medium heat, stirring constantly, until thickened, about 10 – 15 minutes (mixture should nearly come to a boil and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment). Remove from heat and strain through a fine mesh strainer into a mixing bowl.
  10. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.
  11. For the Chocolate Frosting:
  12. Place confectioners sugar and Crisco in the bowl of an electric mixer, and mix for approx 1 minute to blend. Blend in envelopes of pre-melted semi sweet chocolate, until blended. Add espresso powder. Add milk to desired consistency.
 

 

 

 

 

 

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Home Page

Neapolitan Cupcakes

Neapolitan Cupcakes - afoodieaffair.com
I’ve always wanted to make Neapolitan cupcakes, and decided to finally do it. I love vanilla, chocolate and strawberry ice cream, so why not in the form of a cupcake?

I started with two yellow (or in my case, a yellow and a white) cake mixes. I just love the texture of a cake from a cake mix, and it’s less work to make, so why not? I added the ingredients to make the cakes, and measured out equal parts in three different bowls (I think I got 4 cups in each).

Neapolitan Cupcakes - afoodieaffair.com
Then I added 4 pouches of pre-melted unsweetened chocolate (I used Nestle brand) to one of the bowls, and mixed in with the batter. For the strawberry, I added some strawberry extract, some strawberry jam and a little red food coloring for the red tint. Keep tasting the batter for the right amount of strawberry flavor. You can even put some finely ground fresh strawberries through a fine mesh strainer and use the pulp for flavor as well. Don’t be afraid to tint with red food coloring a little darker than it looks like it should be when mixed in with the batter. After baking the color will not be so predominant. I left the third bowl alone for the vanilla.

I started to spoon the batter in to one third of the cupcake liner, and then the other third, and so on. That seemed like it was going to be pretty tedious, so I thought of something more “automated”. I took the three batters, and put each one in a pastry bag.

Neapolitan Cupcakes - afoodieaffair.com
Then I took the three and put into one larger pastry bag, with no decorating tip on it. I cut the ends off the bag at the last minute, and then proceeded to fill the cupcake liners.

Neapolitan Cupcakes - afoodieaffair.com
It really was a pretty fast and easy way to fill the liners with equal parts of the batter.

Neapolitan Cupcakes - afoodieaffair.com

Bake as directed on box, and frost with Neapolitan Frosting, which is basically your favorite vanilla recipe, with added chocolate and strawberry as you did for the cake batter.

Neapolitan Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 30
A cupcake reminiscent of Neapolitan ice cream, both in the batter and the frosting.
Ingredients
  • 2 yellow cake mixes
  • water, oil and eggs as directed on cake mix package
  • 4 envelopes (4 oz.) unsweeteded premelted chocolate
  • 2 Tbsp (or so) strawberry jelly
  • 1-2 tsp strawberry extract
  • few drops red food coloring
Instructions
  1. Preheat oven to 350 degrees F. Prepared cupcake pans with cupcake liners.
  2. With an electric mixer, prepare cake mixes as directed on box.
  3. Divide batter in to three bowls evenly.
  4. Add unsweetened chocolate to one bowl and blend thoroughly.
  5. Add strawberry jelly, extract and food coloring to another bowl, and blend thoroughly.
  6. Add three different batters to three different pastry bags (I used 16″ size), and tie ends.
  7. Put all three pouches into another pastry bag (a little larger would be ideal, although my largest was a 16″ one so I had to very carefully make sure they were all in the one bag evenly).
  8. Cut end off of the bag, enough so the batter will come out willingly, but not too large that it will be too hard to control. Start smaller and try first, you can always make the opening bigger if you need to.
  9. Squeeze in to the cupcake liners, and fill 2/3 full.
  10. Bake as directed on the cake mix package.


For the Neapolitan frosting, I made my basic vanilla frosting recipe, and added the chocolate to one, and strawberry jelly and extract to the other. Its hard to say how much frosting to make for each but I would probably say about 2 cups confectioners sugar for each. I always seem to make too much, because it will be such a pain to stop in the middle and make more. You can always refrigerate and use later. I thin k I made 3 cups each for this recipe and I did have some leftover, so use your best judgement. You always use a lot more frosting when piping it on the cupcakes. I stock up on my confectioner’s sugar in places like Costco, BJ’s or Sam’s when I can, so it’s not too bad.

Neapolitan Cupcake Frosting
Recipe Type: Dessert
Author: A Foodie Affair
Ingredients
  • 6 c. confectioners sugar
  • 3/4 c. vegetable shortening
  • 3 Tbsp strawberry jelly
  • 2 tsp strawberry extract
  • drop or two red food coloring
  • 4 pouches (4 oz.) unsweetened pre-melted chocolate
  • 1-1/2 tsp vanilla extract
  • milk, to desired consistency
Instructions
  1. With electric mixer, blend 2 cups confectioners sugar with 1/4 cup vegetable shortening.
  2. Add vanilla, add a little milk to desired consistency.
  3. *For chocolate, blend confectioners sugar and vegetable shortening, and add 1/2 tsp vanilla, pre-melted unsweetened chocolate and milk to desired consistency.
  4. * For strawberry, blend confectioners sugar and vegetable shortening, and add strawberry jelly, extract ,red food coloring and milk to desired consistency.
Notes
It’s very important not to make the frosting too runny when piping on with a pastry bag and tip.


I used a single 16″ pastry bag for the chocolate frosting, and piped a ring around the outside of the cupcake.

Neapolitan Cupcakes - afoodieaffair.com
Then I filled a pastry bag each with the vanilla and strawberry frosting’s. I put both bags in to one bag with a frosting tip on the one bag. Snip the ends off of the two individual bags before you put in to the one bag, and tie the top, or twist the top. Pipe frosting to fill the center of the cupcake. Sprinkle tops with chocolate sprinkles.

I realized after I filled the two individual pastry bags, that I had purchased some dual chamber pastry bags for exactly this type application. They’re perfect for piping two different colored frosting’s on a cupcake. Oh well, next time!

Cupcakes, Cupcakes, Cupcakes/ Desserts

Buttercrunch Cupcakes

Buttercrunch Cupcakes
I got the inspiration for these cupcakes from a Pinterest post that had no recipe link, so decided it wouldn’t be too hard to make a cupcake very similar.

I was pressed for time, so started with a yellow butter cake mix, and added Heath Bar Crunch bits (the type without the chocolate), cashews, and some I added butterscotch chips.

I only put the butterscotch chips in some of them, due to the fact that I have always had a hard time adding candies or chips to cake batter. They always sink to the bottom, even if I coat with flour.

Well, sure enough, the chips sank to the bottom. I did put the chips in whole. I’m wondering if I chopped up the chips a little if they would not have sunk.

The cupcakes have plenty going on without the chips anyway, as I added the cashews, crunch bits and caramel to the batter.

The buttercream frosting has caramel added to it, and topped with the Heath Bar bits with the chocolate added.

In hindsight, I would probably use my regular frosting recipe instead of the buttercream, and add caramel to that. The buttercream is much too rich for the already sweet cupcake.

 

Buttercrunch Cupcakes
Recipe Type: Cupcakes
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 24
Delicious caramel flavor and crunch in this delicious recipe.
Ingredients
  • 1 boxed yellow butter cake mix
  • oil or butter, water and eggs, as directed on box
  • 1 c. Heath Bar crunch bits (type without chocolate)
  • 1/2 c. cashews (chopped; without salt if possible)
  • 1/3 c. caramel ice cream topping
Instructions
  1. Preheat oven to 350 degrees F. Prepare cupcake pans with paper liners.
  2. Prepare cake mix according to box directions.
  3. Add crunch bits, cashews and caramel. Mix into batter.
  4. Distribute batter between 24 cupcake liners.
  5. Bake as directed on box.

 

Buttercrunch Cupcakes

 

Caramel Frosting
Recipe Type: Frosting
Author: A Foodie Affair
Prep time:
Total time:
A delicious caramel frosting topped with Heath Bar bits.
Ingredients
  • 1 – 1 lb. box confectioners sugar
  • ⅓ c. shortening
  • 4-5 Tbsp milk or water
  • 1/4 c. jarred caramel ice cream topping
  • 1 tsp. vanilla extract
Instructions
  1. With electric mixer, cream together Sugar and shortening.
  2. Add caramel, milk or water and extract.
  3. Adjust consistency with confectioners sugar or water.

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings

Italian Wedding Cupcakes

Italian Wedding Cupcakes - afoodieaffair.com
I pinned this cupcake recipe on Pinterest from Evil Shenanigans, and decided to make them today. Being so close to Valentine’s Day, I thought they would be the perfect thing “chocolate”. I love those chocolate haystack candies, which are basically chocolate and coconut. So this frosting with the chocolate and coconut looked delicious.

The cupcake itself has coconut and pecans in them, as well as the frosting. I will say I thought the cupcakes were a little dry, but then again I haven’t found a made from scratch recipe I like better than boxed. Next time I make these (an I will because they really were delicious), I may make from the box. There’s a downfall with boxed mixes though. The cake is not very dense, therefore holding any dense filling or frosting is difficult. Anyway, it may be just me, as I know a lot of people that much prefer scratch cupcakes to boxed.

Italian Wedding Cupcakes - afoodieaffair.com

Italian Wedding Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 24
These cupcakes are a perfect twist on plain ol chocolate. I you like coconut, you’ll love these cupcakes.
Ingredients
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 eggs, separated
  • 1 1/2 ounces unsweetened chocolate, melted and cooled
  • 1 2/3 cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 tsp espresso powder
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup finely chopped pecans
  • 2 tablespoons crushed cocoa nibs
Instructions
  1. Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.
  2. In a medium bowl cream together the butter, sugar, and brown sugar until smooth but not fluffy. Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.
  3. In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder. Once sifted whisk in the salt.
  4. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Stir in the vanilla, coconut, pecans, and cocoa nibs.
  5. In a clean bowl whip the egg whites until they form stiff peaks. Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter.
  6. Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely. Leave the oven on.
  7. While the cupcakes cool prepare the frosting.

Italian Wedding Cupcakes - afoodieaffair.com

The frosting was delicious. I added some espresso powder as I always do in chocolate recipes, which made them extra delicious. The toasted coconut on top was also yummy.

Italian Wedding Cupcake Frosting
Recipe Type: Dessert
Author: A Foodie Affair
A rich chocolate and coconut frosting infused with toasted pecans.
Ingredients
  • 1 cup shredded sweetened coconut
  • 1/2 cup finely chopped pecans
  • 1 cup (about 6 ounces) semi-sweet chocolate, chopped (I used chips)
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon espresso powder
  • 3 cups powdered sugar
Instructions
  1. Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Remove from the oven and cool to room temperature.
  2. In a microwave safe bowl combine the chocolate and butter. Microwave for 30 seconds then stir the mixture. If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until smooth. Allow to cool for five minutes.
  3. Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth. Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff. The frosting will stiffen further as it sits. Reserve 1/3 cup of the toasted coconut and pecans for garnish. Stir the remaining coconut and pecans into the frosting.
  4. Pipe or spread the frosting on the cupcakes as desired. Sprinkle the tops with the reserved coconut and pecans.


I would recommend anyone make these. If you don’t want to make the cupcakes from scratch, use your favorite recipe or boxed. They’ll be delicious either way.

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Holiday

Gingerbread Cupcakes with Orange Icing


The holiday time is so busy for me, I hardly have time to do the one thing I love, cooking and baking. And when I make the time, its for things to bring to party’s, church, etc., and are done in a rush. I have so many great recipes bookmarked, or posted on Pinterest to make, and the holidays fly by without getting a chance to make!

I wanted to make some cupcakes for Christmas, and remembered I had these great gingerbread decorations I got at Stonewall Kitchen. So I decided to make gingerbread cupcakes. I remembered I had bookmarked a recipe from Epicurious, so found it and got to work. I doubled the recipe to make 24 cupcakes.

I used a great recipe for orange cream cheese icing I had to top them with.

These cupcakes were supposed to go to church with me Sunday, except the all fell on the floor as I was taking the container out of the fridge. I didn’t take them with me, but was able to salvage a few to re-ice and taste. They tasted unbelievable! Just like old fashioned gingerbread. Not that stuff from the box, either. I even think if you added some raisins, they would be even better! The orange icing, really complimented the gingerbread well, and was perfect for the cupcake…even though they did end up on the floor! Next Sunday, I will try again. They were that good!

Gingerbread Cupcakes with Orange Icing
Ingredients
  • Cupcakes:
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. allspice
  • 1/4 tsp. salt
  • 1/2 stick plus 2 Tbsp unsalted butter, softened, OR 1/4 c. vegetable oil
  • 1/2 c. granulated sugar
  • 1/2 c. unsulfured molasses
  • 1 large egg, beaten lightly
  • 1 tsp. baking soda
  • Icing:
  • 8 oz. cream cheese, at room temperature
  • 1/4 lb. (1 stick) unsalted butter, at room temperature
  • 1/2 tsp. orange zest
  • 1/2 tsp.pure vanilla extract
  • 1/2 lb. (about 2 c.) confectioners’ sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, allspice, and salt.
  3. With an electric mixer, mix together sugar and butter (or oil), until fluffy (or blended if using oil).
  4. Beat in molasses and egg, until smooth.
  5. In a measuring cup, combine the baking soda with 1/2 c. boiling water, and stir the mixture to dissolve the baking soda.
  6. Stir the water and baking soda into the molasses mixture (the mixture may appear curdled, if using butter).
  7. Slowly mix in flour and spices, stirring to combine.
  8. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
  9. Bake the cupcakes in the middle of your oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.)
  10. Transfer the cupcakes to a rack and let them cool completely before icing.
  11. For the icing, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until just combined. Add the confectioners sugar and mix until smooth. Adjust the consistency with a little milk if needed.

 

 

 

 

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings/ My Lemon Obsession

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
This cupcake recipe us right up my alley. It’s basically a white cake mix doctored up a bit to have a hint of lemon taste. The frosting uses pink lemonade concentrate to thin it instead of water or milk. The end result is a surprising “wow” flavor you don’t expect.

As I’ve said before, frosting is a matter of taste. Some people like it with more shortening, some more sugary. It’s the kind of recipe you can add ingredients to, to get just the right formula.

They are the perfect summer cupcake, easy to make, and the flavor screams summer!

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 16
These cupcakes have a hint of lemon flavor, but the frosting is power packed with it. Pucker up!
Ingredients
  • 1 box white cake mix & ingredients called for on box
  • frozen pink lemonade concentrate, thawed
  • zest of 1 lemon
  • 1 lb. confectioners sugar
  • 2-3 Tbsp shortening
  • 1/2 tsp lemon extract
Instructions
  1. In an electric mixer, put dry cake mix, eggs, oil, and replace half of the water required with lemonade concentrate.
  2. Add lemon zest.
  3. Mix according to package directions. Fill cupcake pans to almost full, and bake as directed.
  4. For frosting:
  5. Using electric mixer, add confectioners sugar and shortening to mixer bowl; mix until incorporated. Add lemon extract. Then add thawed pink lemonade concentrate to desired consistency. (You may want to start off slow, the frosting can get pretty sour if using too much off the concentrate). You can always adjust by putting more confectioners sugar and water in).

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings

Caramel Toffee Cupcakes


I got the inspiration for these cupcakes from the Bakers Royale site. Naomi has some phenomenal recipes on her site, I’m sure this will not be the last I make.

Firstly, the recipe calls for a home made chocolate cupcake recipe. As I very often do, I made a boxed cake mix for the cupcakes, as time was of the essence. Naomi put a coating of frosting first, then dipped in melted chocolate, then frosted with a caramel frosting. That got me thinking, being the caramel lover that I am, I wanted to have a light layer of caramel, a layer of melted chocolate with the heath bar crunch around the edges, and then top with a little caramel frosting. I decided a white or yellow cupcake would compliment the caramel better than the chocolate.

I started by baking some yellow, or golden vanilla cupcakes.

Then I made the caramel for the first layer. I put the cupcakes in the freezer for 10 to 15 minutes while getting the melted chocolate underway. Then I dipped the cupcakes in to the chocolate and edged with the Heath Bar crunch. I then put them in to fridge to frost a little later. If you want them right away, Put them back in to the freezer just to harden slightly, and then pipe the caramel frosting on the very top of the cupcakes. I wouldn’t go crazy with the frosting, as there’s quite a lot of sugar on the tops of the cupcakes at this point. The cupcake wrappers are pretty gooey as the caramel and chocolate may dribble down the sides, but that’s what makes them look so yummy!

Caramel Toffee Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 16
Who says cupcakes from a cake mix can’t be over the top? These are sinfully delicious!
Ingredients
  • 1 – Yellow, French Vanilla or Golden Yellow prepared cake mix, and ingredients as described on box
  • 1/2 c. granulated sugar
  • 1/2 c. firmly packed brown sugar
  • 6 Tbsp unsalted butter
  • 1/3 c. evaporated milk
  • 1 tsp. vanilla
  • 1-1/3 c. dark chocolate
  • 4 Tbsp heavy cream
  • 8 Tbsp sifted confectioners sugar
  • 2-4 Tbsp water, warm
  • 1 pkg Heath Bar bits
  • 1/2 c. (1 stick) butter, softened
  • 1 c. packed dark brown sugar
  • 1/3 c. heavy cream, plus more as necessary
  • 1 Tbsp pure vanilla extract
  • 1 16-ounce box confectioner’s sugar
Instructions
  1. Bake cupcakes from cake mix as directed.
  2. In a small saucepan, combine sugars, butter and milk over medium high heat. Bring to a boil. Cook for 3-4 minutes stirring constantly. Add vanilla. I after cooling slightly, mixture seems too thick for dipping cupcakes, add a little evaporated milk to thin.
  3. Dip cooled cupcakes into caramel mixture.
  4. Put in to freezer for 10 to 15 minutes, or until caramel is cooled.
  5. While cupcakes are in the freezer, make melted chocolate.
  6. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
  7. Dip cupcakes in to melted chocolate and then rim with Heath bar bits. Place in the refrigerator until chocolate is set.
  8. For frosting, melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.
  9. Using an electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.
  10. Pipe frosting on tops of cupcakes. Dust with remaining Heath bar bits.
Notes

The yield of cupcakes from boxed cake mixes seem to average about 16-18 these days. Gone are the days you get 24 cupcakes!

 

 

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings

Chocolate Snowballs

Chocolate Sowballs

Chocolate Snowballs

I’ve always loved those “Snoball” cakes made by Hostess with the marshmallow coconut frosting, chocolate cake and cream in the middle. I saved this recipe from Chocolatier magazine for Snowballs having every intention of making them “some day”.  Seriously, I’ve had this magazine with this recipe in it since September of 1989! So much for “some day”. I just didn’t think it would be 23 years later! I have no idea how I didn’t lose it or throw it away in all these years! I finally bought those ball pans (although you can make from cupcake pans as well), I’ve been meaning to get for all of these years.


I have always disliked home made cupcakes and cakes because I want them to have the texture of a boxed cake, and they never do. I have to tell you, these little cakes actually do. The cakes are light and airy like a boxed cake, and are very flavorful! Exactly what I want for the perfect snowball cake!

Now, for the filling. The original recipe calls for a whipped cream filling. That is OK if you mean to use these all at once, or are out in the hot weather. Otherwise any marshmallow or white cream filling will do. The cakes seem rather light and delicate to hold the piped in cream, so be careful not to overfill or they will “break apart”. If they do, its OK. When you ice with the marshmallow icing, they will stay together no problem. Let the icing set and the icing will be just like those famous Snoball cakes in the cellophane.

The frosting is a marshmallow based frosting, which is meant to emulate the frosting on the Hostess Snoball cakes. The icing recipe is basically easy, it just takes a little time getting to the temperatures needed to make the marshmallow. I assure you, it is well worth it in the end.

However you slice it, these cakes are the perfect home made version of the Snoball cake!

Chocolate Snowballs

Chocolate Snowballs
Serves: 7
Ingredients
  • Chocolate Cakes:
  • 3/4 c. plus 2 Tbsp sifted cake flour (not self rising)
  • 1/4 c. unsweetened non-alkalized cocoa powder
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • 3 Tbsp unsalted butter, softened
  • 2 Tbsp solid vegetable shortening
  • 1/3 c. plus 3 Tbsp granulated sugar
  • 1 large egg, separated, at room temperature
  • 2 tsp. vanilla
  • 1/2 c. buttermilk, at room temperature
  • Whipped Cream Filling:
  • 1/2 c. heavy whipping cream
  • 1-1/2 tsp. granulated sugar
  • 1/2 tsp vanilla extract
  • Marshmallow Frosting:
  • 1/2 c. plus 2 Tbsp water
  • 4 tsp unflavored gelatin
  • 3/4 c. granulated sugar
  • 3/4 c. light corn syrup
  • 1 large egg white, at room temperature
  • 1-1/2 tsp vanilla extract
  • 2-2/3 c. sweetened flaked coconut (7 oz bag)
Instructions
  1. Making the chocolate cakes:
  2. Position rack in center of oven and preheat oven to 325 degrees F. Grease & flour 12 snowball cupcake pans, or approx. 18 cupcake pans. Tap out excess flour.
  3. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Sift the flour mixture on to a piece of waxed paper.
  4. Using an electric mixer, beat butter and shortening for 30 seconds, until creamy. Gradually beat in 1/3 c. plus 1 Tbsp of the sugar. Beat in the egg yolk and continue beating for 1 to 2 minutes, or until light, occasionally scraping down the sides of the bowl. Beat in the vanilla. At low speed, in three additions each, alternatively beat in the buttermilk and the flour mixture, beating well after each addition.
  5. In another bowl, with an electric mixer on low speed fitted with wire whisk, beat the egg white until frothy. Increase speed to medium high, and continue beating the egg white until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 Tbsp of sugar. Continue beating the whites until they form stiff, shiny peaks when the beaters are lifted.
  6. Fold one third of the beaten egg white in to the batter to lighten. Fold the remaining egg white into the batter. Using a tablespoon (or I used a 2-1/2 inch spring loaded ice cream scoop), divide the batter between the baking cups.
  7. Bake for 20-25 minutes, or until a cake tester or toothpick comes out clean. Cool the cakes in the pans for 10 minutes, and then remove from pans to a wire rack and cool completely.
  8. Making the Whipped Cream Filling:
  9. In a chilled, medium bowl, using an electric mixer fitted with a wire whisk at medium speed, beat the cream, sugar and vanilla, until stiff peaks start to form.
  10. Fill a pastry bag with the whipped cream fitted with a decorator tip, and pipe whipped cream into cake from the bottom.
  11. Place the filled cakes on a baking sheet and refrigerate while preparing the marshmallow frosting.
  12. Making the Marshmallow Frosting:
  13. In a small cup, place 1/4 cup plus 2 Tbsp of the water. Sprinkle gelatin over water. Let gelatin soften while cooking the sugar syrup.
  14. In a heavy, medium saucepan, combine the sugar, corn syrup and the remaining 1/4 cup water. Cook over medium low heat, stirring with a wooden spoon or silicone heat resistant spatula, for 3-4 minutes, or until the sugar dissolves. Raise the heat to medium and bring the mixture to a boil, and cook the mixture for 10-15 minutes, until the syrup registers 240 degrees F (soft ball stage) on a candy thermometer. When the mixtures reaches 230 degrees F on the candy thermometer, start preparing the beaten egg whites.
  15. In the bowl of an electric mixer, fitted with a wire whisk beater on medium high, beat the egg whites until stiff, shiny peaks start to form. At this point, the syrup should register 240 degrees F on the candy thermometer. Remove the saucepan from the heat and stir in the gelatin mixture. Transfer the hot gelatin mixture to a heat resistant 2 cup measuring cup.
  16. At medium low speed, gradually pour the hot gelatin mixture down the side of the bowl, in to the beaten egg white. Continue beating for 8-12 minutes, or until the mixture is cool, and forms soft, glossy peaks when the beaters are lifted. Use the frosting immediately; as it starts to set it will become harder to work with.
  17. Frost and Decorate the Chocolate Cakes:
  18. Place coconut into a medium bowl. Remove the chocolate cakes from the refrigerator. Using a spatula, frost the top and side of the cakes, and sprinkle with coconut. Store in airtight container for up to 2 days in the refrigerator.
Notes

The original recipe calls for pans with a 2-1/4 ” snowball size. I believe they are 8 to a pan. My snowball pans are approx. 2-1/2″, and are 6 to a pan.

If you are using the larger size, you may want to double this recipe as this recipe only makes 7 of the larger size.

This recipe may seem daunting at first, but it really is quite easy. The only thing that may be a challenge is the marshmallow frosting. I’ve never made these before and had no trouble. Just make sure you have the equipment you need.

The hardest part of this recipe was typing it onto this blog. Seriously. And when you see the results, you will think as I did, that it was worth it! Enjoy!

 

Cakes/ Cupcakes, Cupcakes, Cupcakes/ Desserts

Mini Raspberry Cheesecakes


I love all kinds of cheesecakes. What’s not to like? So when I saw these cute raspberry cheesecakes in Paula Deen’s Quick and Easy Meals magazine, I just had to make them. And they are one of the easiest things to make. The recipe calls for mini cheesecakes which would be perfect for a shower, anniversary party, or other venue, but I was just making for myself, so I made the cupcake sized ones.

I did vary the recipe as far as the method of baking. I have had such good luck with the water bath method, so decided to bake them that way. I have never had a problem with cracks or dips in them when baking that way.

They tasted so good. The cheesecake itself is light and airy, with a touch of lemon. Which compliments the raspberry jam in the middle. Its a perfect combination.

Mini Raspberry Cheesecakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
Cheesecake is light with a touch of lemon. Raspberry center is fruity and compliments the lemon perfectly.
Ingredients
  • 1 c. graham cracker crumbs
  • 2 Tbsp granulated sugar
  • 1/4 c. butter, melted
  • 12 oz. cream cheese, softened
  • 1/2 c. plus half of a 1/4 c. granulated sugar
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2 large eggs
  • 1/4 c. heavy whipping cream
  • 6 Tbsp or so, seedless raspberry jam
Instructions
  1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 2 Tbsp sugar and butter. Press mixture in to bottom of 12 silicone cupcake size baking cups or paper cups. Place cups on a jelly roll pan and bake for 6 to 7 minutes or until golden. Remove from oven.
  2. Reduce oven temperature to 325 degrees F. With an electric mixer, beat cream cheese until smooth. Mix lemon zest in with 1/2 c. plus half of a 1/4 c. granulated sugar, and beat in to cream cheese. Add lemon juice and beat in to mixture. Add eggs, one at a time, beating well after each addition. Add whipping cream and beat well. Spoon batter in to prepared cups. Place a small amount of raspberry jam into the center of each cheesecake.
  3. Place jelly roll pan in to oven, and fill pan half way up silicone cups with hot water. Bake for 30 minutes or until an instant read thermometer reads 150 degrees F. (any longer that 150 degrees F. will over-bake the cheesecake). “Carefully” remove from oven and let cups sit in water 10 minutes longer. Remove from water and place on wire rack to cool completely.
  4. Remove from silicone cups when completely cooled.
Notes

Initially I put a small amount of jam right into the middle of the uncooked cheesecakes. As you can see in the pictures, the jam stayed almost exactly as it went in to the oven. The next time I make this recipe, I am going to melt the jam slightly, so I can swirl in to the cheesecake, and see how they come out that way. It’s pretty hard to swirl in to the soft uncooked cheesecake mixture right out of the jar. These really were quite delicious.

An easy way to remove from silicone cups, is to pull the silicone away from cheesecake on all sides to loosen. Pop out of cup by pushing on the bottom of the cup. They should pop right out.

Adapted from Paula Deen

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings/ Valentine's Day

Chocolate Cupcakes w/ Strawberry Mousse Filling

Chocolate Cupcakes with Strawberry Mousse Filling

Chocolate Cupcakes with Strawberry Mousse Filling

I wanted to make something special for our Valentine church bake sale. I decided to make a chocolate cupcake with Strawberry White Chocolate Mousse filling and strawberry frosting. I used a basic cake mix for the cupcake. Then I made the white chocolate strawberry mousse from fresh berry puree, and used the left over puree to add to my basic frosting. I didn’t get a chance to try one, but I can tell you the mousse came out unbelievable and so did the frosting. And those are two most important parts, right?

Chocolate Cupcakes w/ Strawberry White Chocolate Mousse Filling
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hour 25 mins
Serves: 18-24
These cupcakes are the perfect balance of sweetness for a cupcake. The mousse filling is not too sweet, but full of flavor. The frosting is loaded with strawberry flavor.
Ingredients
  • 1 Chocolate boxed cake mix & ingredients called for on box
  • 1-1/2 lbs strawberries
  • 1 Tbsp lemon juice
  • 8 oz. white chocolate, finely chopped
  • 1-1/4 tsp unflavored gelatin
  • 2 c. heavy cream
  • 2 Tbsp confectioners sugar
  • 3 c. confectioners sugar
  • 1/2 c. shortening
  • 1/2- 3/4 c. strawberry puree
  • milk to desired consistency
  • 1 tsp. strawberry extract
Instructions
  1. Prepare boxed cupcakes as directed. Cool.
  2. To make the Strawberry White Chocolate Mousse, clean and hull the strawberries. Quarter and purée the strawberries in a food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 2 cups of purée. Separate the puree in to 2 one cup portions. Stir 1 Tbsp of the lemon juice in to one, and set aside.
  3. Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (watch si it doesn’t burn). Stir until smooth, set aside.
  4. Put 1/4 cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
  5. Stir 1/4 cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 1 cup strawberry purée.
  6. Using an electric mixer, whip the remaining 1-3/4 cup of cream. Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the white chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
  7. To make the frosting, cream the confectioners sugar and the shortening together. Add strawberry puree, extract and small amount of milk and beat on med to med high. Adjust consistency by adding more milk if needed (if mixture is too thin, add more confectioners sugar).

 

Chocolate Cupcakes with Strawberry Mousse Filling

Chocolate Cupcakes with Strawberry Mousse Filling

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings

Chocolate Cappuccino Cupcakes

Chocolate Cappuccino Cupcakes

Chocolate Cappuccino Cupcakes

I wanted to make a cupcake worthy of our New England Patriots for the Super Bowl this year, and the only flavor I could think of was chocolate, chocolate and more chocolate. Don’t ask me why! So I knew I was going to start with a basic cake mix. I love the texture & , moistness of the boxed cake. I put all the ingredients listed on the box and added about 1/2 c. sour cream to the mix.

Then I wanted a light mocha filling for them, and decided on a cappuccino mousse filling. That was so delicious, I could’ve eaten the whole bowl.

The I topped with a basic chocolate frosting and added a little espresso powder, just because. Well, they came out terrific! Now we just have to win the Super Bowl for the fourth time!

GO NEW ENGLAND PATRIOTS!

 

Chocolate Cappuccino Cupcakes

Chocolate Cappuccino Cupcakes

Chocolate Cappuccino Cupcakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 24
If you love chocolate and coffe, you will love these yummy cupcakes!
Ingredients
  • 1 boxed chocolate cake mix, plus ingredients listed on the box
  • 1/2 c.sour cream
  • 1 Recipe Cappuccino Mousse (link above)
  • 3 c. confectioners sugar
  • 1/2 c. Crisco shortening
  • milk to desired consistency
  • 4 envelopes pre-melted semi-sweet chocolate
  • 1/2 tsp espresso powder
Instructions
  1. Make mousse ahead of time and make sure it has set the required 2 hours.
  2. Preheat oven to 350 degrees F.
  3. Mix cake ingredients along with 1/2 c. sour cream as directed on box. Divide among cupcake liners, and bake as directed. Cool completely.
  4. Place mousse in a decorating bag with a large tip for filling. Fill each cupcake with mousse. Its hard at first to tell if or how much filling is going in to the cupcake. With boxed cake cupcakes you can see the cupcake bulge a little. You don’t want to go over board though. Be like me a hope they all come out right. After all, they are only cupcakes!
  5. Cream the Crisco and confectioners sugar together slightly with an electric mixer. Add pre-melted chocolate, espresso powder and milk a little at a time to desired consistency. Be careful not to make too thin, piping out of the bag will be easier, but decoration on cake will be sloppy.
  6. Fill decorating bag with frosting and pipe top of each cupcake with frosting.
Notes

You can make the mousse a day ahead if you like. Just cover and refrigerate. If you have extra, serve as a dessert.

 

New England Patriots

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings/ Valentine's Day

Chocolate Raspberry Cupcakes

These cupcakes have just the right sweetness. I just used a plain boxed Devils Food cake mix. Then I put a raspberry filling made with marshmallow fluff, fresh raspberry puree, and topped with a raspberry whipped cream.

As I was making the raspberry filling, I thought, “this would be a perfect filling for cakes as well. Its based with the same ingredients as in my recipe and has a wonderful tart raspberry flavor. And either one of these would be great for Valentine’s Day!

Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcake

 

Chocolate Cake:

1 – Devil’s Food Cake Mix & ingredients on box


Raspberry Marshmallow Filling:

1/2 c. marshmallow cream
1/4 c. raspberry puree (1 small container fresh raspberries, 3-4 Tbsp sugar & 1/2 tsp fresh lime or bottled lime juice)
1 c. powdered sugar


Raspberry Whipped Cream:

1 pint whipping cream
2-3 tsp. flavored raspberry gelatin
1 c. powdered sugar

Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, combine cake mix ingredients, and mix as directed on box.Fill cupcake liners 3/4 full and bake time directed on box for cupcakes.
To make raspberry marshmallow filling: In a small saucepan, add raspberries, sugar and lime juice. Cook on medium until softened and mushy (about 3-5 minutes). Strain through a fine strainer (use a rubber spatula to help get some of the pulp through) until just mostly seeds remain in the strainer. Let mixture cool. Combine puree, marshmallow fluff and confectioners sugar in mixer bowl and beat until fully incorporated.
To make raspberry whipped cream,  beat whipped cream until stiff peaks form.  Stir in gelatin and powdered sugar until desired taste is reached.
When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.
Note: I put a little more confectioners sugar than directed, and melted the gelatin in a little water before adding to the whipped cream mixture.

 

Recipe adapted from: Your Cup of Cake