Friday, April 11, 2014
So, I have a little bit of an obsession. My obsession with AVOCADO. Typically, I'm making guacamole with it. You might be thinking that avocado in cupcakes might be a little strange but they are actually pretty tasty! It does not interfere with the cupcake flavors, it actually adds a subtle flavor. It’s barely noticeable, yet it’s a special touch. I like to watch Cupcake Wars when there is nothing else good on television. I heard a girl talk about making avocado cupcakes and I thought that it would be an interesting idea. The technique for these cupcakes is what makes the texture so soft and smooth. Ingredients: 1 1/2 cups of cake flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup of sugar 2 eggs 1 ripe avocado 3/4 cup vegetable oil 2/3 cup of milk + 1 tbs Frosting: 8 oz cream cheese, room temperature 1 cup powder sugar 1/2 cup of butter, room temperature Pinch of salt 1 tsp madagascar vanilla Instructions 1.Preheat the oven to 350 and line the muffin pan with cupcake lines. 2.Prepare all the ingredients and have them ready before starting the batter. 3.Sift the flour, baking powder, baking soda and salt together and set aside. 4.Mash the avocado very well or even put it through food processor, set aside. 5.Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes. 6.Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined. 7.Add the avocado mash. 8.Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients. 9.Divide the batter between the cupcake cups. 10.Bake for 18-20 minutes.
Thursday, April 10, 2014
Although Summer isn't here yet and it's not time to pick fresh strawberries, I'm still a huge fan of trying different ways to eat a strawberry cupcake. They always seem to hit the spot for me when I'm not craving chocolate. Refreshing, clean, and the perfect amount of subtle sweetness. Almost as good as a Key Lime cupcake.. almost. Ingredients: 5-6 medium strawberries 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup buttermilk 1 tsp vanilla 1 3/4 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Frosting: 8 oz Mascarpone cheese 1 cup of heavy whipping cream 1 tsp vanilla extract 1/2 cup of sugar Strawberries for topping, diced Instructions 1.Preheat the oven to 350 and line the muffin pan cups with cupcake liners. 2.In a large mixing bowl, mash the strawberries with a fork. 3.Add sugar, vegetable oil, egg, buttermilk and vanilla. Whisk well until all incorporated. 4.Add flour, baking powder, baking soda and salt. Whisk until all smooth and combined. 5.Divide the batter among the muffin cups, filling them 3/4 of the way. 6.Bake for 18-20 minutes. Cool completely before frosting. 7.Frosting: in a bowl of an electric mixer, add the mascarpone cheese, heavy whipping cream and vanilla extract. Start on low to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Do no walk away, this will be ready fast! Slowly pour in the sugar. Beat on medium-high until soft peaks form and gradually lower the speed, over a couple of seconds. 8.Once the cupcakes are cooled, frost them and top off with diced strawberries.
Wednesday, April 9, 2014
I have landed on a new favorite cupcake! All thanks to a Cupcake Wars episode & the Food Network.. These are DIVINE. So, if you're looking to serve something for Easter other than the typical coconut cupcake or carrot cake... here is a good one to Wow your guests with! 2 ounces unsalted butter 2 1/2 ounces light brown sugar 2 ounces granulated sugar 1 3/4 ounces whole egg 6 1/4 ounces ripe banana puree 7 ounces of cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3 1/2 ounces chocolate toffee candy bar bits 2 ounces buttermilk Dulce de Leche Toffee Filling: 7 ounces prepared dulce de leche (available at Latin-American grocery stores) 3 1/2 ounces chocolate toffee candy bar bits Caramel Cream Cheese Icing: 7 1/2 ounces butter, softened 24 ounces cream cheese 12 ounces powdered sugar 1 1/2 teaspoons vanilla extract 9 ounces prepared dulce de leche (available at Latin-American grocery stores) For the cupcakes: Preheat the oven to 350 degrees F. Line a standard size muffin pan with 12 cupcake liners. Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.Bake about 23 min. For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged. After making the cream cheese frosting: Stir in the dulce de leche in by hand to create a marbled appearance. To assemble: Remove the center core of the cupcakes and fill with Dulce ee Leche Toffee Filling. Pipe the Caramel Cream Cheese Icing generously on top of each cupcake.