Week 27, August 4, 2014~ Peach Cobbler Cupcakes

Yay! I am all caught up! Now hopefully I can keep it this way! Last week I wanted to do something more seasonal, but I should probably take a small break from coconut, and when I was in the grocery store I saw all the peaches and knew what had to be done! Peach Cobbler Cupcakes! I like pretty much anything peach but it has to be real peach I don't really care for artificial peach or things that rant peach rings but taste like peach rings. So I started with a peach cupcake using cut peaches and peach preserves, then I topped it with a brown sugar cream cheese buttercream and a baked strusel/cobbler topping that reminded me of Cracklin' Oat Bran. It was good but I burnt it a little. This wasn't my favorite cupcake but I did really like it. It was really light and fresh. I just tend to go for the overindulgent chocolate cupcakes...which I am planning for my birthday cupcakes this week! 

This recipe made 16 cupcakes

For the peach cupcakes:

• 1/3 cup vegetable oil
• 1/2 cup sugar
• 1 egg
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• 1/2 cup peach preserves
• 2 medium peaches, peeled and chopped
• 1 tablespooon flour
• 
  

1. Heat oven to 350 and line cupcake liners and set aside.
2. Mix together the vegetable oil and sugar and then beat in the egg.
3. In another bowl, mix together the flour, baking powder, baking soda and salt. Add 1/3 of the flour mixture to the sugar, Then add half of the milk. Add another 1/3 of the flour, the rest of the milk, then the remaining flour. Mix just until combined. Add the preserves.
4. In a small bowl, combine the chopped peaches and flour. Fold into the batter. Fill the cupcake tins and bake 17- 20 minutes.

For the brown sugar cream cheese buttercream

• 1¼ cups light brown sugar
• ¼ cup cornstarch
• ½ cup confectioner's sugar
• 1 package cream cheese, softened
• 1 cup unsalted butter, at room temperature
• ½ teaspoon vanilla extract

Whisk together the brown sugar, cornstarch and confectioner's sugar in a small bowl and set aside.

In a large bowl, beat cream cheese and butter until fluffy; about 2-3 minutes.  Add the sugar mixture and vanilla and beat until frosting is smooth and light.

Chill the bowl in the refrigerator for about 30 minutes so the frosting can thicken.

For the crunchy cobbler topping

• ½ cup salted butter
• 1 cup brown sugar
• ¾ cup all-purpose flour
• ¾ cup old fashioned oats
• ½ tsp cinnamon
• ¼ tsp salt

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl combine all ingredients except the butter.
3. Cut butter into the mixture with a pastry blender or fork until mixture resembles coarse bread crumbs.
4. Spread mixture evenly on cookie sheet and bake for 20 18 to 20 minutes until dark golden brown.
5. Remove from oven to cool. Crumble any larger pieces. Store leftovers in an airtight container in the fridge.

Week 26, July 28th 2014 ~ Coconut S'mores Cupcakes

Dear cupcake blog, I am sorry I have neglected you but it is summer and I like to go to the beach and work is taking a lot out of me and I really have no better excuse than that...let's be friends again :)

Well (side note why do apple products auto correct well to we'll all the time...it's really annoying) this cupcakes brought us to the half way point! Yay! There have been some hits and there have been a few misses and there have been a couple weeks where I didn't want to do it anymore or skip a week...but I pulled through because I would be really mad at myself if I quit... 

This week I made a coconut s'mores cupcakes. Last summer I made a plain s'mores cupcake and I wanted to make them again but with a twist. When I put I twist on something I tend to either add bacon to it or coconut...this week coconut made more sense to me! I made a coconut graham cracker crust, a coconut devils food cupcake, and a coconut marshmallow buttercream. Then just sprinkled them with graham cracker....I REALLY wanted to torch the tops with my kitchen torch but I seem to have miss placed it :(  on with the cupcake! 

This recipe made 16 cupcakes 

For the coconut graham cracker crust:

-1 1/2 cups graham cracker crumbs

-6 tbsp unsalted butter, melted

-1/4 cup sugar

-1/2 cup shredded coconut

1. Combine the crumbs, butter, sugar, and coconut.

2. Mix evenly until everything is coated in butter.

3. Evenly distribute amongst liners and pack in tight with the bottom of a small glass.

For the coconut devil's food:

1. 1/4 cup butter( room temperature)
2. 1 cups sugar
3. 1 egg + 1 yolk
4. 6 tbsp sour cream
5. 1/2 tsp coconut extract
6. 1 cup all purpose flour
7. 2 tsp baking soda
8. 1/4 tsp salt
9. 1/8 cup cocoa powder
10. 1-oz dark chocolate
11. 1/2 cup water( boiling)

1. Preheat the oven to 350F

2. cream together butter and sugar until light. Beat in eggs one at a time. 

3. In a small bowl, whisk together flour, baking soda and salt. 

4. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.

5. Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
6. Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool cupcakes on wire rack before frosting

For the coconut marshmallow buttercream:

-1 cup unsalted butter, room temp

-1 cup marshmallow creme

-2cups confectioners sugar

-1 tsp coconut extract

1. Cream the butter until light and fluffy.

2. Add the marshmallow creme and whip for 2 minutes.

3. Add the sugar and continue to beat for 2 minutes.

4. Add the coconut and whip until just combined.

5. Frost cupcakes as desired.