Week 21, June 23,2014 ~ Strawberry Pistachio Cupcakes with Vanilla BeanMascarpone Whipped Cream

I am going to keep this short this week...since I am going to DISNEY tomorrow morning!! I can only take credit for the execution of this cupcake...I was just fulfilling someone else's cupcake request! Since they can't be bothered to make cupcakes for themselves!...I kid, I kid... I do like all these things though so I am glad I made them! It is a fresh strawberry cupcake with homemade pistachio pudding and mascarpone whipped cream. It was the perfect combination of sweet and salty and the frosting was light and airy! I am sure there is more I can say about these cupcakes but I am technically on vacation and I have to finish packing...

This recipe was for 12-16 cupcakes depending on your tin!

For the Pistachio Pudding:

• 1/4 cup salted pistachio nuts
• 1/3 cup granulated sugar; divided
• 1 tablespoons water
• 1 cups whole milk
• 1 large egg yolks (save the white for the cupcake!-it will hold up in your fridge in an airtight container if you make the pudding in advance)
• 1 tablespoons cornstarch
• pinch of salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoons unsalted butter, softened

1.Pulse pistachios in a food processor until the nuts are tiny bits.  Add 1/6 cup sugar and water, and blend until mostly smooth.

2. Put the pistachio mixture into a medium sauce pan and add the milk. Whisk mixture over medium heat until hot; should take about 3-5 minutes.  

3. While milk is heating, whisk together 1/6 cup granulated sugar, egg yolks, cornstarch and pinch of salt.  whisking until it’s smooth.  Pour a 1/2 cup of the hot pistachio milk into the egg mixture.  Whisk together.  Add another half cup of hot milk and whisk to incorporate.  Return the egg mixture into the saucepan over medium heat.

3. Heat pudding mixture over medium heat until thick and bubbly--this happens pretty quickly, about 1 minute or so.  Whisk constantly.   Remove from heat and stir in butter and vanilla extract, until butter is melted.  

4. Place in bowl and cover with plastic wrap with the wrap touching the entire surface of the pudding and place in fridge for several hours at least.

This can be made up to 3 days ahead of time.

For the Strawberry Cupcake:

• 2 tbsp strawberry jam or preserves 
• 1/4 cup chopped fresh/frozen strawberries
• 1/2 tsp vanilla extract
• 1 1/4 cups flour
• 1/4 tsp salt
• 1 1/4 tsp baking powder
• 3/4 cup of sugar
• 3 egg whites
• 1/2 cup of unsalted butter, softened
• pink food coloring
• 1/3 cup milk

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix strawberry preserves and chopped strawberries. In another bowl, stir together flour, baking powder and salt.
2. In mixer, beat sugar and butter together until fluffy. Add egg whites, vanilla, and food coloring and beat until well incorporated. Add flour mixture and milk, beating on low speed until mixed. Fold in strawberry mixture.
3. Fill cupcake liners in cupcake pan 3/4 full. Bake for 25 minutes, or until toothpick inserted into center of cupcake comes out clean. Let the cupcakes cool in the pan for five minutes then remove the cupcakes onto a cooling rack and let cool for 45 minutes.

original recipe can be found here!

For the Mascarpone Whipped Cream:

• 8 oz Mascarpone cheese
• 1 cup of heavy whipping cream
• 1 tsp vanilla bean paste
• 1/2 cup of sugar

1. in a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream and vanilla extract. Gradually increase the speed over a few seconds till on medium-high.  Slowly pour in the sugar. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
2. Frost cupcakes and top with pistachio pieces and/or strawberries

And I am sure over the last several months most of my Facebook friends felt this way:

or this way:

Sorry, I am not sorry!

Week 20, June 16,2014~ Spicy Bacon Guinness Cupcakes with Nutella Buttercream

A sign that I have lost my mind is when I make a cupcake that doesn't sound like it would make any sense at all...and that us what happened this week...

I knew I wanted to make another bacon cupcake but it needed to be different....so instead of just candying the bacon on top of the cupcake I candied the bacon inside of the cupcake too but I did a sweet and spicy ( some would say very spicy) rub. In my opinion you haven't lived until you have tried candied bacon...I highly recommend adding it to chocolate chip cookies too. I also decided to make a chocolate Guinness cupcake instead of a regular chocolate cake because bacon and chocolate go well together and bacon and beer go together...right? Then somewhere in my crazy brain I decided that hazelnut and bacon go good together...and boy was I right...I think this might be one of my favorite cupcakes yet...definitely the most creative. Also the Nutella buttercream is definitely one of the best frostings I have made to date. It was so light and fluffy and hazelnutty! I talk about this cupcake all day but I think it's time to move on... 

This recipe made 12 cupcakes!

For the candied bacon:

• 10 slices of bacon --6 for the filling and 4 for garnish ( you are more than welcome to add more I kinda wish I did)
•  2 tablespoons brown sugar
•  2 teaspoons black pepper
• 2 teaspoons cayenne pepper (you can use less or use chili powder instead if you don't like it as spicy)

1. preheat oven to 325 and line a baking sheet with foil and layout bacon on sheet

2. Mix the sugar and peppers together in a small bowl and generously rub the mixture all over the bacon

3. Cook in the oven for 25-30 minutes-even if it doesn't seem crispy enough it will crisp up a bit after you take it out of the oven

4. Transfer to a platter lined with paper towels and once cool chop 6 of the slices into small pieces and 4 of the pieces into fourths for the garnish; set aside till ready to add to the cupcakes.

For the Guinness cupcakes:

• 3/4 cup Guinness
• 1/2 cup unsalted butter, at room temperature
•  6 tbsp cup Dutch-process cocoa powder - I use Hershey's Special Dark
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking soda
• 1/2 teaspoons salt
• 1 egg
• 2/3 cup buttermilk
• 6 slices crumbled candied bacon

1. Preheat oven to 350 degrees F.  Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.
3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly.
4.  Add the bacon and using a rubber spatula, fold the batter until completely combined. 
5. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

For the Nutella Buttercream:

• 1/2 cup unsalted butter, room temperature
• 1 cup Nutella
• 3-4 cups powdered sugar
• 2 tbsp Frangelico or heavy cream

1. Beat the butter until smooth and creamy

2. Add the Nutella and beat until fully combined

3. Gradually add the powdered sugar and beat until fully incorporated

4. Add the liquor or heavy cream and beat for 2-3 minutes--if too thick add more liquid or more sugar if too thin.

5. Frost the cupcakes as you wish and top with a piece of candied bacon!

Happy Baking :)

Week 19, June 6,2014~ Chocolate Coconut Cream Cupcakes

This week I made chocolate cupcakes with coconut cream pie filling and a coconut buttercream. I know I make a lot of coconut cupcakes but coconut is my favorite so I don't care...I colored them turquoise just to do something different, the brand is Americolor I think. This filling probably came out the best out of all the custard/pudding situations I have made, it came out the smoothest. I don't have much else to say about these ones so I'll just get on with it!

This recipe made 15 cupcakes

For the chocolate cake:

• 2 ounces semisweet chocolate
• 3/4 cup hot brewed coffee
• 1 1/2 cups sugar
• 1 1/4 cups flour
• 3/4 cups unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 6 tbsp vegetable oil
• 3/4 cup buttermilk
• 1/2 vanilla

1. Preheat oven to 300°F, and line cupcakes tins

2. Chop the chocolate and add to the hot coffee and stir till smooth.

3. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

4. In another large bowl with an electric mixer beat eggs until thickened slightly, 2-3 minutes

5. Slowly add oil, buttermilk, vanilla, and melted chocolate to eggs, beating until combined.

6. Add sugar mixture and beat on medium speed until just combined well. 

7. Divide the batter into the cupcake liners. Bake in middle of oven until a toothpick inserted in center comes out clean, about 30 minutes.

For the coconut cream:

• 1/3 cup sugar, divided
• 1/8 cup cornstarch
• 3 eggs yolks
• 7 ounces coconut milk
• 1/2 cup whole milk
• 1/4 cup sweetened shredded coconut
• 1/8 tsp salt
• 1 Tbsp cold butter, cut in pieces
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract

1. In a small bowl whisk 1/6 cup sugar and the cornstarch. Add the egg yolks and whisk until smooth. 

2. Combine the coconut milk, whole milk, shredded coconut, 1/6 cup sugar and salt in a medium sauce pan over medium heat, bring to a simmer, stirring occasionally, this should take about 4 minutes. Take off the heat.

3.To temper the egg mixture, whisk 3/4 cup of the hot coconut milk mixture into the egg mixture. Add the egg mixture to the sauce pan and bring back to a simmer whisking constantly until the surface just begins to bubble and thicken, this happens fast--should only take a minute. Remove from the heat.

4. Add the extracts and butter and whisk until it melts. Pour into a bowl and cover with plastic wrap making sure the plastic wrap touches the pudding so a skin doesn't form and place in the fridge for a couple hours until cool.

For the coconut buttercream:

• 1 1/2 cups Unsalted Butter, room temperature
• 3 cups Powdered Sugar
• 1 tsp Vanilla Extract
• 1 tsp Coconut Extract
• Pinch of Salt

In a stand mixer with a paddle attachment, beat butter until smooth. Add in one cup of sugar at a time, mixing in between additions. Once the sugar is completely incorporated, add in vanilla and coconut extracts. Add in salt. Turn off the mixer and scrape the sides of the bowl. Restart the mixer and turn the speed up to medium-high and beat for 5 minutes. 

Yes that is Orange is the New Black in the background and yes I finished it in 3 days...no shame!

Week 18, June 2,2014~ White Chocolate Macadamia Nut

Ok let's try this again...I wrote this post last week and somehow it got deleted so I was procrastinating on posting it again but I need to do it now so I can post this weeks cupcakes...Well anyways last week I made white chocolate macadamia nut cupcakes...I am not really sure what made me think of these since I don't eat them that often I'm cookie form. I think I just wanted to try a cupcake that wasn't chocolate or vanilla so I went with white chocolate and macadamia nuts were the first thing I thought of...it also helped that I already had the macadamia nuts. This cupcake was pretty good, not too sweet, the saltiness of the nuts helped offset the sweetness of the cupcake. The frosting was made with coffee creamer, which was interesting, however I found it a little on the artificial side but it was still good. I also tried a different Wilton decorating tip but I wasn't crazy about it. I don't remember which one it was but I know it came in a four pack with other ruffle border tips, and it was kind of funky looking. I liked it more though once I started on the inside instead of the outside.

This recipe makes 12 cupcakes!

For the cupcake:

1. 1 1/2 cup flour
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/2 tsp salt
5. 1 tsp baking powder
6. 2 eggs + 1 yolk
7. 1 stick unsalted butter, softened
8. 1 tsp vanilla extract
9. 3/4 cup whole milk
10. 4 oz white chocolate 
11. 1/2 cup chopped macadamia nuts

1. Preheat oven to 350 and line cupcake pan.
2. Melt white chocolate bar and set aside.
3. Sift together flour, salt, and baking powder.
4. In a stand mixer combine butter and sugar. 
5. Mix in eggs one at a time.
6. Add milk, vanilla, and melted chocolate until well combined.
7. Stir in nuts.
8. Incorporate dry ingredients and mix for 2-3 minutes.
9. Fill cupcakes 2/3 full and bake for 18-20 minutes.

For the frosting:

            1 stick unsalted butter, room temp

            4 cups confectioners sugar

            1/3 cups White Chocolate Macadamia Nut coffee creamer

             

1. Beat butter on medium speed for 3-5 minutes, until light and fluffy

2. Gradually add the sugar, beating in between each addition.

3. Mix in the creamer, add more sugar or creamer until desired consistency is reached.

Week 17, May 30th,2014 ~ Raspberry Coconut Red Velvet Cupcakes

I know I am super late posting these but it happens...i made these cupcakes for my sisters birthday since I am such a nice sister! She loves red velvet but up until now I have avoided them because they are kind of safe and I didn't have a good way to make them my own. Since these cupcakes weren't about me I combined flavors that she liked hoping it worked out. I filled the cupcakes with a raspberry compote and topped them with coconut cream cheese frosting and I was pretty pleased with the outcome! The frosting was piped on to look like hydrangeas, since she is all about flowers and she especially likes them in this color combo. The technique was pretty easy, I used a closed star Wilton 2D tip. I am not about to explain how to do it but I will link the instructions I followed, incase  I have been such an inspiration that you want to recreate my cupcakes...lol 

This recipe makes 12 cupcakes

For the red velvet cupcake:

• 1 1/4 cups all purpose flour
• 3/4 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder
• 1/2 cup vegetable oil
• 3/4 cup buttermilk, room temperature
• 1 large eggs, room temperature
• 1-2 T red food coloring (or any color I actually made mine more of a pink)--less if using gel gel food coloring 
• 1/2 tsp distilled white vinegar
• 1 tsp vanilla extract

1. Preheat oven to 350. 
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
3. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Add the dry ingredients to the went and mix until smooth.
5. Divide the batter evenly among the cupcake papers, about 2/3 full.
6. Bake in oven 20 to 22 minutes, turning the pans once halfway through.
7. Let cool before filling and frosting

For the raspberry compote:

• 1 cup fresh or frozen raspberries
• 1/4 cup sugar
• 2 tsp corn starch
• 1 ounce water

1. Slowly simmer the berries and sugar over low heat for about 10 minutes.
2. Dissolve the corn starch in the water and slowly pour into the berries stirring constantly until thickened.

For the coconut cream cheese frosting:

If you are not piping the frosting then half the recipe

• 2 (8 ounce) packages cream cheese, at room temperature
• 1/2 cup butter, at room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoon coconut extract

1. In a medium bowl, use electric mixer to combine cream cheese and butter; beat until creamy. 
2. Mix in vanilla, then gradually add the powdered sugar. Mix for about 2 minutes, if frosting is too runny you can add more sugar, if too think add a little milk. 
3. If you are going to try the hydrangea technique you will need to split the frosting in half and dye each batch a different color. Visit this website for instructions! 

Week 16, May 22, 2014 ~ Cookies and Cream Cupcakes

This is probably one of my favorite cupcakes so far! Mainly because if anyone knows anything about me it is that I love cookies and cream! Oreos and ice cream! It was also one of my favorites because after the past few weeks not going smoothly (with sinking cupcakes and melty frostings) this cupcake came out perfect! Fun tip--you really do need to change out your baking powder ever 3 months and baking soda every month...it solved the sinking cupcake problem! The cupcake was a dark chocolate cupcake with brown sugar as well as white, which gave it more of a Oreo taste than if I had just made a regular chocolate cupcake. I also liked how moist this cupcake came out. The Piece de resistance though was the homemade cream filling! It was super easy and tasted as good as the original! Though this one you could eat by the spoonful...I found it very hard not to! The frosting was a traditional vanilla buttercream with finely crushed up oreo; I also incorporated some of the leftover cream filling so more oreo goodness! Then I had some mini oreos laying around so i put those on top. If I hadn't had those I would have just crushed up oreos and put those on top!

The recipe made 16 cupcakes

For the chocolate cake:

1/4 cup (1/2 stick) unsalted butter, room temp

1 cup sugar

1/4 cup brown sugar, packed

2 ounces semi sweet chocolate

2 large eggs, room temp

2 large egg yolks, room temp

1/2 cup + 1 tbsp vegetable or canola oil

2 teaspoons vanilla extract

1/3 cup sour cream

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup cocoa powder--I use Hershey's Special Dark

1/2 cup brewed coffee, room temp

1. Preheat oven to 350 F.
2. Melt the chocolate and set aside to cool.
3. Beat butter and sugar until fully combined and looks like wet sand; add the melted chocolate once cooled and mix to combine.
4. Mix in eggs and egg yolks one at a time until just combined.
5. Mix in oil, vanilla, and sour cream until just combined.
6. Sift flour, salt, baking soda, and cocoa powder in a separate bowl.
7. Add dry ingredients to the wet mixture a little at a time until just combined.
8. Add the coffee and mix till combined.
9. Fill cupcake liners and bake with 18 minutes, or until toothpick comes out clean.
10. Set aside on a wire rack and let cool while preparing the filling and buttercream.

For the Cream Filling:

• 3 1/2 cups powdered sugar 
• 1/2 cup shortening 
• 1/2 Tablespoon granulated white sugar 
• 1/2 teaspoon vanilla 
• 3 Tablespoons hot water

Add all the ingredients to a bowl and beat until combined and it is the consistency of Oreo cream filling...it is that easy! Set aside about a 1/2 cup for the frosting. Fill each cupcake with about a tablespoon of filling.

For the Buttercream:

• 2 sticks unsalted butter
• 3 1/2 cups confectioners sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 cup cream filling
• 10 Oreos, finely crushed--I used double stuffed

1. Cream the butter and cream filling until it is really light and fluffy. About 5 minutes, scraping the sides occasionally.
2. Gradually add the sugar, mixing after each addition--frosting will be pretty thick by the end.
3. Add the vanilla and  3 tbsp of heavy cream and beat the frosting for a few more minutes.
4. Add the crushed oreos and mix until evenly distributed.

The Finished Product!!

Happy Baking :)

May 16,2014~Tater Tot Goat Cheese Mac and Cheese

Now for a break from your regularly scheduled programming! I present what could be the greatest macaroni and cheese to ever exists! It combines all off my favorite foods! Mac and cheese, goat cheese, bacon, and tater tots! It was inspired by this post on buzzfeed, as soon as I saw it the wheels started turning!

Now you can use whatever tots you want but I would recommend the Alexa Potato Puffs. The filling has a hint of cream cheese and chive and they are seasoned with cracked black pepper and garlic so they add a lot of flavor on their own! Also for the cheese I use a mac and cheese blend from Stop & Shop that is sharp cheddar, american, and swiss cheeses...If you want to be real fancy I would use a sharp cheddar and gruyere or fontina but I didn't want to make a $20 mac and cheese!  Let's just get on with it...I could talk this up all day!

Serving: 3 as an entree 4 if it was a side dish 

1/2 pound cavatappi pasta --you can use whatever you want this is just what I prefer, I think it holds to the cheese better...but really anything with lines is good

1 tablespoons butter

1 tablespoons flour

1 cup milk--I usually use whole but whatever is fine

1/4 teaspoon cayenne pepper

1/4 teaspoon mustard powder

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

2 cups of shredded cheese; save 1/4 cup to sprinkle on top

4 ounces soft goat cheese

1/2 bag tater tots--how much you need depends on what you are making it in you want enough to cover the top

4 slices worth of crumbled bacon, or if you are lazy like I am you can use the precooked real bacon bits

1. Preheat oven to 350 degrees.  Bring a large pot of well-salted water to a boil and cook cavatappi and cook al dente. It should have a slight bite to it  Drain and set aside. While that is happening you want to par bake the tater tots. I cooked mine for about 20 minutes; you don't need to worry about them being cooked through or rotating them since they will finish cooking on the mac and cheese. 
2. Melt the butter in the large pot you cooked the pasta in. Add the flour and whisk until you have a paste.  Slowly add the milk while whisking until there are no more clumps.  Add seasonings and cheeses while still whisking; until the sauce is thick and all the cheese is melted.
3. Add the pasta to the cheese sauce and stir, and mix in about 3/4 of the bacon. Put the mac and cheese into a large casserole and then top with an even layer of the tots and a sprinkling of bacon and shredded cheese.
4. Bake for 30-40 minutes until the tots are a golden brown.
5. Experience the awesomeness!