Glossy Chocolate Frosted Vanilla Cupcakes


A simple yet rewarding cupcake recipe

Glossy Chocolate Frosted Vanilla Cupcakes

Glossy Chocolate Frosted Vanilla Cupcakes

Cupcakes are everybody’s best friend. They are moist, delicious, and can always put a smile on your face. These cupcakes are topped with a ganache-like frosting. It is very easy to make and even more easy to put on the cupcakes.  Once you cook the cocoa, cream, sugar, and butter together, you simply dip the vanilla cupcakes in it. And, the results are beautiful. So, if you are looking for a dessert that will impress your friends or coworkers, here it is!

Ingredients:

For cupcakes:

2 cups all purpose flour
2 tsps baking powder
1/2 tsp salt (omit if you are using salted butter)1 c sugar
1/2 cups unsalted butter ,room temperature
2 eggs
1/2 cup milk
2 tsps vanilla extract

For frosting:

6 tbsps unsalted butter
1 cup granulated sugar
1 cup unsweetened cocoa powder
1 cup heavy cream
1 tsp vanilla extract
salt (omit if using salted butter)

Directions:

For cupcakes:

Pre-heat the oven to 350F. Prepare a 12- cup muffin tin by placing the cupcake liners in it. Sift the dry ingredients together. Cream the butter and sugar for 3 mins.Add in the eggs one by one and beat it will for 1 minute after each addition.
Next with the motor running, add the flour and milk alternately starting and ending with flour. By now the batter should be light and fluffy. Spoon it into the cupcake liners, about 2/3 rd’s full, which will be about 2 1/2 tbsps. Bake for 20-25 mins or till the top is lightly golden brown in colour and a toothpick inserted into the center comes out clean. Remove from the tin immediately and let it cool completely before frosting.

For frosting:

In a saucepan,melt butter. Stir in the sugar and cocoa. Gradually stir in the cream. Heat over medium heat, stirring till everything is mixed well and is smooth and hot but not boiling. Remove from heat and stir in vanilla and a pinch or two of salt, to taste. Set aside to cool. Dip the cupcake upside down in to the frosting and let the excess drip off. Turn the cupcake and place it on a plate/rack and let the frosting set.

Order some fresh baked cupcakes right now at http://www.gjcookies.com

Advertisements
Posted in About Cupcakes, chocolate cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe | Tagged , , , , , , , , , , , | 1 Comment

Sasha Obama Celebrates Her 10th Birthday


Sasha Obama

Sasha Obama

On Friday afternoon, Sasha Obama had a birthday party at a popular D.C. cupcakery

Then also noticed the GCC Range Rover as it arrived packed with heaps of pink balloons, which were carried into the old shop, which now serves as the studio for their TV show, “DC Cupcakes.” Soon after the arrival of the balloons a squadron of black cars and one long van turned the corner from Prospect on to Potomac and parked at the front door. All those buff men dressed in “plain clothes” snapped into hyper security mode, quietly telling casual motorists to “move on” and making sure the way was clear.

From the big black van marched a dozen or so young women, including First Daughter Sasha and Malia Obama. Since today, according to Wikipedia, is Sasha’s birthday, I think it’s fair to assume this was her birthday party. Look closely at the pics and you’ll see them both, growing tall, and pretty as ever.

Later that afternoon, she and Malia met up with their parents and their grandmother, Marian Robinson, at Camp David, according to the Chicago Sun-Times.

The best hand made gourmet cupcakes delivered straight to your door at http://www.gjcookies.com

Posted in About Cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe | Tagged , , , , , , , , | Leave a comment

S’Mores Cupcakes


S'mores Cupcakes

S'mores Cupcakes

S’mores are fab. Cupcakes are fab. Why not get the two together? The great thing about these, besides the fact that they combine the flavors of s’mores in cupcake form, is the roasted marshmallow topping – no pressure to create swirly frosted tops! And they travel well – you don’t need to worry about the frosting melting or being somehow smushed.

The chocolate chip-studded graham cracker batter is topped with mini marshmallows, which toast in the oven, providing a toasted-marshmallow alternative to frosting. If you like, reserve the chocolate chips, melt them and drizzle over the tops of the finished cupcakes. (Or add more!)

S'mores Cupcakes Unbaked

S'mores Cupcakes Unbaked

S’mores Cupcakes

1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup canola oil
2 large eggs
1 tsp. vanilla
3/4 cup milk
1 cup chocolate chips
1-2 cups mini marshmallows

Preheat oven to 350°F and line 12 muffin cups with paper liners. In a medium bowl, stir together the graham crumbs, flour, baking powder, and salt. In a large bowl, beat the butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating between each, then beat in the vanilla. Add the dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with the dry ingredients. Stir in the chocolate chips and divide the batter among muffin cups. Sprinkle each with a small handful of mini marshmallows.

Bake for 25 minutes, or until golden, the marshmallows are puffed and golden and the cakes are springy to the touch. Cool slightly in their tins before transferring to a wire rack to cool completely. Makes 1 dozen cupcakes.

Get some fresh baked gourmet cupcakes today at http://www.gjcookies.com

Posted in About Cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe | Tagged , , , , , , , | Leave a comment

“Operation Cupcake” agents hack al-Qaeda website, leave recipe behind


Gun Cupcakes

Gun Cupcakes

Security breaches and hacking attacks have been a hot topic lately, with everyone from major electronics companies to password managers falling victim to insidious web attacks. Al-Qaeda, the terrorist group that was headed by Osama bin Laden, is now the latest victim. And the attack didn’t come from bored computer gurus, it came from British antiterrorism agents.

The internet sleuths from the MI6 British intelligence agency hacked in to an al-Qaeda web hub designed to spread information and recruit others to the organization. There they found a detailed 67-page “magazine” which included articles on things like how to make a homemade bomb. The agents, determined to keep the guide from spreading further, removed any trace of the document from the website’s host. But before they logged off, the officers decided to put a recipe for “The Best Cupcakes in America” in the magazine’s place. Insurgents attempting to learn how to blow things up were instead greeted instructions on how to make a tasty treat.

This action prompted a bit of a cat-and-mouse game between intelligence agents and the terrorists attempting to spread information. New websites have since popped up, and agents have been shutting them down and deleting the contents as quickly as possible, though it hasn’t been noted whether any other tasty American cuisine has made an appearance since the original attack.

FREE fresh baked gourmet cupcakes right now! Click here to get yours… http://www.giftbasketcookies.com/freegift/

Posted in About Cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe | Tagged , , , , , , , , , , | Leave a comment

Cupcakes go gluten-free


Cupcakes Go Gluten-Free

Cupcakes Go Gluten-Free

Whether it’s a mixture of childhood birthday nostalgia and portion control or something else — like “fun” — the world is feeling cupcake love nowadays.

That includes Boulder cookbook author Elana Amsterdam, who devoted a month to cupcakes on her blog, elanaspantry.com.

The kicker: Amsterdam specializes in gluten-free foods, publishing her first cookbook, “The Gluten-Free Almond Flour Cookbook,” in 2009. When Amsterdam’s editor saw the cupcakes, she suggested a follow-up cookbook.

The first book introduced readers to Amsterdam’s philosophy of gluten-free cooking, which is to make baked goods that taste good to everyone and to emphasize healthful ingredients.

The latter are often sadly missing from gluten-free recipes.

“I’m really discerning about the ingredients I use …,” Amsterdam says. “I really steer away from high-sugar, nutritionally devoid flours like rice flour and potato flour.”

While such flours are a huge improvement for people with celiac disease or gluten sensitivity, they are not healthful ingredients in and of themselves, since they have less protein and fiber than wheat flour and are higher on the glycemic index. In addition, Amsterdam uses agave nectar instead of sugar in her recipes.

In her first cookbook, she used blanched almond flour, which is high in protein. In the new book, she adds coconut flour to her repertoire.

“Almond flour is really moist and has a buttery flavor,” Amsterdam says. “(But) standing alone it’s not a perfect flour. It doesn’t get the perfect crumb for cupcakes. When you use (almond and coconut) together, it feels like a miracle result.”

Don’t just take Amsterdam’s word for it. Her neighbor and her neighbor’s children ended up being informal testers for many of the recipes in the book.

“We sampled last summer when she was working to perfect (her recipes),”

says Alexandra Besser. “We got dozens of samples.”

Besser’s favorite: pumpkin cupcakes.

Besser, who does not have a problem with gluten, says the cupcakes are delicious even when compared with traditional cupcakes.

“Across the board, I think her recipes can stand up to a wheat-based cupcakes,” Besser says, adding that she’s not going to waste calories eating something that’s not good.

The cupcakes are also dairy free, since many people who can’t tolerate gluten also have problems with milk and butter. Some recipes are also vegan.

Amsterdam says this cookbook was in some ways more challenging than her previous almond-flour book.

The coconut flour, while tasting great, required quite a bit of

experimentation, since it absorbs liquids much more readily than other flours do. In addition, making frostings without butter or sugar was something of a feat.

Along the way, Amsterdam learned how to use some ingredients in different ways. The cream that sits atop a can of coconut milk, for example, can be whipped to make a vegan frosting.

In addition to the sweet cupcakes, which include German chocolate cupcakes, red velvet cupcakes and white chocolate cherry cupcakes, among many others, Amsterdam has included several savory cupcakes such as scallion goat cheese muffins and spinach feta muffins.

Amsterdam says she also strived to make the cupcakes simple to make.

“I’ve seen gluten-free recipes with 16 ingredients,” she says. “I can’t make that while helping the kids with their homework.”

And then there’s the fact that the book is all about cupcakes.

As Amsterdam puts it: “Gluten-free people need cupcakes, too.”

Strawberry Cupcakes

1/2 cup coconut flour

1 tablespoon arrowroot powder

1/4 teaspoon sea salt

1/2 teaspoon baking soda

4 large eggs

1/2 cup agave nectar

1 tablespoon vanilla extract

1/2 cup finely chopped fresh strawberries

Directions: Preheat the oven to 350. Line 8 muffin cups with paper liners.

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Makes 8.

Source: “Gluten-Free Cupcakes” by Elana Amsterdam

Strawberry Meringue Frosting

1/4 cup agave nectar

2 egg whites

2 tablespoons finely chopped fresh strawberries

Directions: In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly. Decrease the heat to low and simmer for 6 to 10 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color, then remove from the heat and set aside.

In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Be sure to push the beaters around the bowl to incorporate air into the whites. This step is important; if your egg whites are not whipped to stiff peaks, the recipe won’t work. Stop whipping as soon as the egg whites are stiff; overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up in well-defined, unwavering peaks.

Drizzle the warm agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny.

Allow to cool to room temperature, then fold the strawberries into the meringue. Use right away.

Makes 3 cups.

Source: “Gluten-Free Cupcakes” by Elana Amsterdam

Flourless Chocolate Coconut Cupcakes

1 cup dark chocolate chips (73 percent cacao)

1 cup unsweetened shredded coconut

3 large eggs

1/3 cup agave nectar

1/4 teaspoon sea salt

Directions: Preheat the oven to 350. Line 8 muffin cups with paper liners.

Place the chocolate chips in a food processor and pulse until it has the consistency of coarse sand. Add the coconut and pulse briefly until combined, about 10 seconds, then add the eggs, agave nectar, and salt and pulse until well combined, 10 to 15 seconds.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Source: “Gluten-Free Cupcakes” by Elana Amsterdam

Vegan Chocolate Frosting

6 ounces dark chocolate chips (73 percent cacao)

1/2 cup Spectrum all-vegetable shortening

1/4 cup agave nectar

1 tablespoon vanilla extract

2 tablespoons water

Pinch of sea salt

Directions: In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.

Blend the chocolate into the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.

If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up.

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.

Makes 11/4 cups.

Source: “Gluten-Free Cupcakes” by Elana Amsterdam

Scallion Goat Cheese Muffins

11/2 cups blanched almond flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon black pepper

1/4 cup olive oil

3 large eggs

1/2 cup thinly sliced scallions, white and green parts

5 ounces goat cheese (10 tablespoons)

Directions: Preheat the oven to 350. Line 10 muffin cups with paper liners.

In a large bowl, combine the almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the scallions.

Scoop 3 tablespoons of batter into each prepared muffin cup, then press 1 tablespoon of goat cheese into each muffin.

Bake for 20 to 25 minutes, until a toothpick inserted 1/2 inch from the edge of the muffin (to avoid the goat cheese center) comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.

Makes 10.

Source: “Gluten-Free Cupcakes” by Elana Amsterdam

FREE fresh baked gourmet cupcakes! Click here to get yours… http://www.giftbasketcookies.com/freegift/

Posted in About Cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe, red velvet cupcakes | Tagged , , , , | Leave a comment

Chocolate Chip Cookie Dough Cupcake Recipe


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 (18.25 ounce) box yellow cake mix
  • 1 1/3 cups water
  • 1/3 cup canola oil
  • 3 eggs
Chocolate Chip Cookie Dough Cupcake

Chocolate Chip Cookie Dough Cupcake

Directions

  1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Free gourmet kosher cupcakes right now! Click here to get yours… http://www.giftbasketcookies.com/freegift/

Posted in About Cupcakes, chocolate cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe | Tagged , , , , , | Leave a comment

Get Healthy: Lemon raspberry cupcakes are a tasty treat for old and young


Leomon Rasberry Cupcake

Leomon Rasberry Cupcake

Fresh fruit and yogurt make this cupcake from the American Diabetes Association a tasty treat for young and old alike.

Serves: 12; Serving size: 1 cupcake

Prep time: 20 minutes

Cook time: 25 to 30 minute

INGREDIENTS

2 c. all-purpose flour

1 c. Splenda

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 T. fresh lemon juice

2 tsp. fresh lemon zest

3/4 c. nonfat buttermilk

1/3 c. plain nonfat yogurt (preferably Greek-style)

1/3 c. canola oil

2 eggs

1 tsp. pure vanilla

4 oz. fresh raspberries, gently washed

Confectioners sugar, optional

PREPARATION

1. Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.

2. In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well.

3. In a large bowl, combine the lemon juice and lemon zest. Add in the buttermilk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute.

4. Gently fold in the raspberries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely. Dust with confectioner’s sugar if desired.

Calories: 165

Calories from Fat: 65

Total Fat: 7 g

Saturated Fat: 0.7 g

Trans Fat: 0 g

Cholesterol: 35 mg

Sodium: 195 mg

Total Carbohydrate: 20 g

Dietary Fiber: 1 g

Sugars: 4 g

Protein: 4 g

Posted in About Cupcakes, cooking, Cupcake Recipes, Cupcakes, Cupcakes in the News, dessert, Food, Gourmet, Kosher, Recipe | Tagged , , , , | 1 Comment