Fall Cupcakes Galore.

Fall has finally arrived in Cincinnati. Don't get me wrong, I love warm weather. But, after a week in to October, I was ready for autumn. Especially since I have been drinking pumpkin spice lattes for a month... 

I made cupcakes two nights in a row, the first because EW went to an apple orchard and brought home a big bag of apples. The second, because two of my friends were celebrating birthdays. It was a busy couple of days, so unfortunately I only have iPhone pics to share. 

The base for these cupcakes are the same, just add apples for one and not for the other. I love a versatile recipe! 

Apple Spice Cupcakes and Caramel Spice Latte Cupcakes

P.s. Feel free to mix and match the recipes!

Cake batter:

White cake mix + eggs + oil + water

2+ tsp cinnamon

1/4 of a nutmeg, freshly grated

1/4 tsp allspice

1/4 tsp cloves

1 large macintosh apple (optional)

Mix together ingredients. Fill cupcake liners, and bake as instructed on box. 

If making the cupcakes with caramel, let cupcakes cool and then cut out a cone from the top of the cupcake, like this.

Caramel:

Like the last time, I just followed this recipe. (I make the caramel and the cupcakes the night before, then fill and frost in the morning). Use to fill the cupcake and to drizzle over the frosting

Brown Sugar n' Spice Buttercream Frosting: 

1/2 c vegetable shortening

1/2 c butter

1 tsp vanilla

1/3 c brown sugar

~4 c powdered sugar

~2 Tbs milk

cinnamon

freshly grated nutmeg

Cream together the shortening, butter, and brown sugar. Slowly add in powdered sugar and milk until reaching a nice consistency. I totally didn't measure the cinnamon and nutmeg, so just add some until it tastes good :)

Coffee Buttercream Frosting:

1/2 c vegetable shortening

1/2 c butter

1 tsp vanilla

1/3 c brown sugar

~4 c powdered sugar

~2 Tbs milk

1 packet instant coffee

Cream together the shortening, butter, and coffee crystals. Slowly add in powdered sugar and milk until reaching a nice consistency.

Salted Caramel Mocha Cupcakes

So I have these friends at school. They love chocolate and peanut butter. I don't mean that they just kind of like the combination, I mean they are pretty obsessed. I asked them for ideas for cupcakes (I feel like I haven't been baking much lately), and the flavor combo they kept coming back to was chocolate and peanut butter, so I told them I would make them some buckeye cupcakes.

Well, as you can tell by the title, these are not buckeye cupcakes. Much to my surprise, we were almost out of peanut butter. And let me tell you, I was already in my PJs so I was not about to drive to buy some. I love my friends, but not that much :)

So what is a girl to do when she has promised to make delicious cupcakes that she apparently can't deliver on? Make even more delicious cupcakes. Or at least try.

I came up with these guys. After some whining to EW about how we didn't have any heavy whipping cream so I couldn't make caramel, I googled making caramel with whole milk and fortunately found a very instructional step-by-step recipe.


Salted Caramel Filling and Drizzle: From Bright Eyed Baker

This recipe is wonderful and I recommend just clicking the link and following her precise instructions. Don't forget to add the salt!

Mocha Cupcakes:

1 box of super chocolatey cake mix
1 packet of instant coffee

Make the cupcakes by following the instructions on the back of the box with the addition of the instant coffee. (I know this seems like cheating, but when I am making a pretty involved cupcake (i.e. making my own caramel sauce) I am okay with this shortcut. And, most people can't tell the difference.

After the cupcakes have cooled, use a paring knife to cut a small up-side-down cone out of the top of the cupcake. Make it just large enough to pour in ~1/2 Tbs of caramel. Pour in some caramel. I warmed my caramel up so it could pour more easily, but then the cupcake started to absorb it. I went back and poured some extra into the cupcakes. I also sprinkled a very small amount of sea salt on top of the caramel.

Be sure to save some of the caramel to drizzle on top of the frosted cupcakes.

Coffee Frosting: Adapted from Wilton (My go-to buttercream base)

1 stick of butter
1/2 cup of shortening
1 tsp vanilla
1 packet of instant coffee
4 cups powdered sugar
2ish tablespoons of milk (or coffee, or coffee liquor, or other tasty liquid)

Beat together the butter and shortening. Add in the vanilla and half of the powdered sugar. Add the instant coffee. Finish by adding the rest of the sugar and add enough milk/liquid to make the frosting a good consistency.

I frosted the cupcakes using a 1M tip (pretty much the only one I ever use...). Finish them off by drizzling the extra caramel over the top.

Chocolate-Cookie-Dough-Bacon Cupcakes

Yes, you did read that correctly. These cupcakes involve a rich, chocolatey cake, cookie-dough flavored frosting, and BACON on top. How could anyone not like these? :) 

Shout out to my friend R for ordering these from us for a friend's birthday. They are a blast to make.

Also, tip for the ladies, try making these for Valentine's Day! :)

Chocolate Cake:

1 box Chocolate Cake Mix

4 eggs

2/3 cup oil

1 small pkg. chocolate instant pudding

1 cup milk

1/2 cup sour cream (or greek yogurt)

2 teaspoons vanilla extract

Preheat oven to 350 degrees and line pans with cupcake liners.

Spray liners with non-stick spray.

 In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together

Add cake mix and pudding mix, stir until combined.

Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted toothpick comes out clean.

Cookie Dough Frosting: (from Annie's Eats)

2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. 

Mix in the confectioners’ sugar until smooth.

 Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Bacon:

Cut bacon into fourths (or thirds if you want bigger pieces).

Place bacon on baking rack on top of a cookie sheet that has sides (to collect the bacon grease).

Place cookie sheet in a COLD oven and turn on to 400 degrees.

Bake for about 20 minutes (I start checking after 10 minutes and keep checking every 5. Cooking time depends on how fast your oven heats and how thick your bacon is).

Browned-butter Pumpkin Cupcakes with Pumpkin Spice Latte Frosting

Ok, so I'm just going to come out and say it. These cupcakes have got to be one of the best I have ever made, and I think EWeage would have to agree. Reasons you may ask?

1. Its pumpkin. I mean, come on. 
2. Browned butter, need I say more?
3. Oodles of delicious spices.
4. They were so moist!
5. The frosting was pretty fantastic too. Subtle hint of coffee and pumpkin was the perfect accent to an already amazing cupcake.

Pumpkin Brown Butter Cupcakes 

with Cinnamon Frosting 

(From SprinkleBakes)
Yield:  About 24 cupcakes                                                        

Cake:

¾ cup unsalted butter

2 cups all-purpose flour

1 ½ tsp. baking soda

3 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

¼ tsp. allspice

1 ½ cups granulated sugar

½ cup firmly packed light brown sugar

1 ½ cups pumpkin puree

3 large eggs

½ cup sour cream

Preheat oven to 350 degrees.  Line cupcake tins with papers.
Melt the butter in a saucepan over medium heat.  Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.
In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined.  Stir in the flour mixture until just combined.  Whisk in the browned butter until well blended.  
Divide batter between cupcake liners.  Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

Pumpkin Spice Latte Buttercream

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk (Or use some coffee instead)

~4 teaspoons instant pumpkin spice latte mix

1/2 teaspoon instant coffee

dash of cinnamon and allspice

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add mix, coffee, and spices. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Peanut Butter Cookie Chocolate Cupcakes

If you've skimmed the recipes here, you have probably noticed KWeage and I pretty much adore anything peanut butter and chocolate.  While browsing Annie's Eats, my go to for cupcake inspiration, I saw this recipe again.  My co-residents this month had a heads up about my baking from a med school classmate.  As there are two days left of this rotation, I took advantage of my extra day off to spend a little extra time in the kitchen.

Peanut Butter Cookie Chocolate Cupcakes (from Annie's Eats)
Makes 28 cupcakes

Cupcake Batter
1 1/2 cups hot coffee
3/4 cup cocoa powder
12 tablespoon unsalted butter, room temperature
1 1/2cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
2 1/4 cups flour
1 1/2teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350.
Mix cocoa powder into hot coffee, set aside.
Beat together butter and sugars.
Add eggs one at a time.
Stir in vanilla, powder, soda, and salt.
Alternate adding flour and coffee/ cocoa mixture.
Divide batter evenly in prepared cupcake tins.
Bake for 18 minutes.

Ganache
3 ounces semi sweet chocolate chips
3 ounces dark chocolate, chopped
½ cup half and half

Melt chocolate in a double boiler.
Whisk in half and half once melted.
Allow to cool briefly before frosting cupcakes.

Peanut Butter Cookie Frosting
9 tablespoons butter, room temperature
1 1/2 cups creamy peanut butter
3 cups powdered sugar

Beat together butter and peanut butter.
Slowly add powdered sugar.
Roll approximately 2 tablespoons of the frosting in your palms.
Flatten and add criss-cross patter with fork.
Top each cupcake with a frosting cookie.

Its a boy!

This weekend a friend, AT, had a baby shower, and unfortunately because of a conference, I was unable to attend. But I was able to bake cupcakes and send them instead :) 

I talked to AT's husband ST, and he said that she really loved buttercream frosting, so I set out to find a cupcake with a great buttercream frosting.

I realized that most of the cupcakes I make a pretty girly, and the baby is a boy, so I went to my favorite food blogs for inspiration. I ended up finding a Lemon Blueberry cupcake recipe and thought it would be perfect. 

Lemon Blueberry Cupcakes. (inspiration from annie's eats, recipe adapted from yourcupofcake.com).
Makes 24 cupcakes.

Lemon Cake:

1 box of yellow cake mix (or lemon if you have it)
4 eggs
2/3 cup of oil
1 cup of milk
1 small package of instant pudding (I used vanilla, I would recommend getting lemon if you can)
1/2 cup greek yogurt (or sour cream)
2 teaspoons lemon extract (don't use as much if you used lemon cake mix or pudding)
zest of 1 lemon
1 small package of blueberries

Preheat the oven to 350 degrees, line pans with cupcake liners and spray with non-stick spray.
Distribute the blueberries evenly between the cupcake liners.
In a large bowl, whisk eggs, oil, milk, yogurt, and extract together.
Add cake mix and pudding mix, stir until combined.
Pour mix over the blueberries (I usually use a 1/4c measuring cup to fill them.
Bake for 17-22 minutes or until inserted toothpick comes out clean.
(I ran into a small problem of the cupcakes collapsing a bit, so make sure they are really done... the toothpick did come out clean, but they were only in for 17 minutes...)

Lemon Buttercream Frosting:

3 cups of powdered sugar (plus a bit extra to get the consistency right)
1 stick of butter (cold)
1+ teaspoon of lemon extract
juice from 1/4 lemon
a dash of half and half
Food coloring

Using a stand mixer and the whisk attachement, beat the butter until it is smooth. Add in the powdered sugar slowly so it has a chance to blend well.
Add the extract and juice.
Taste and add more extract if needed.
Add food coloring to desired color
Add either half and half or powdered sugar to get it to the right consistency.
Pipe using 1M tip.

Happy Birthday to Me :)

My birthday was this past Wednesday, so I did what most people do, and I made cupcakes :) 

EWeage and I thought we should try something we've never done before, and given that I love chocolate, and coconut, and almonds, these seemed like a great choice. Everyone loved them! (Except for those crazy people who don't like coconut... :-P ) 

We had some difficulties with lighting and getting a good picture of these cupcakes... hence the picture with my hands because it had the best lighting!

Almond Joy Cupcakes. (from yourcupofcake.com)

Chocolate Cake:

1 box Devil's Food Cake Mix

4 eggs

2/3 cup oil

1 small pkg. chocolate instant pudding

1 cup milk

1/2 cup sour cream (or greek yogurt)

2 teaspoons vanilla extract

Coconut Topping:

1/4 cup butter, softened

8 oz cream cheese, softened

1 1/2 cups shredded coconut

1 teaspoon vanilla extract

3-4 cups powdered sugar

2 cups chocolate Melts

Instructions:

Preheat oven to 350 degrees and line pans with cupcake liners.

Spray liners with non-stick spray.

 In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together

Add cake mix and pudding mix, stir until combined.

Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted toothpick comes out clean.

Topping: 

Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered sugar until you reach your desired consistency.

Spread topping onto cooled cupcakes.

Place chocolate melts in a microwave-safe bowl and melt and stir until smooth.

Dip cupcakes into chocolate and then place an almond on top.

Twice is Nice :)

Both EWeage and I had friends celebrating birthdays the same week, so we decided to whip up two new and improved versions of our favorite cupcakes. They are very similar to posts we have done before, but we made a few minor (yet tasty) changes you can find below. 

S'mores Cupcake

Find the recipe here: http://simplebakingmachines.blogspot.com/2011/07/smores-cupcakes.html

After pouring the batter into the cupcake pan, put a dollop of Nutella in the middle of the batter. Delish!

Raspberry-Limeade Cupcake

Find the recipe here: http://simplebakingmachines.blogspot.com/2012/05/happy-belated-madi.html

Instead of using lemon juice/zest for the curd, replace it with lime juice/zest. Also, for the cupcake batter, we didn't have a lemon cake mix. We substituted a white cake mix and then added lime zest, 1/8 tsp lemon extract, and some green food coloring!

Hummingbird Cupcakes

Madi's birthday cupcakes part 3!  Kristi and I have seen "hummingbird cake" on several of the blogs we follow recently, but had never heard of it previously.  We wanted something non-chocolate and preferably fruity to balance out the selection and this seemed like the perfect recipe to try.

I thought the cake alone was a little too dense (could be the excessive amount of butter!) and muffin-like, but with the frosting they're pretty tasty!  Many of the adults at the party really enjoyed them, too.

Hummingbird Cupcakes (from Annie's Eats)
makes 24 cupcakes

Cake
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
11 teaspoons butter, softened
1 1/4 teaspoon vanilla extract
1 1/3 cups sugar
2 eggs
1 cup mashed ripe banana
1 cup crushed pineapple, drained
2/3 cup shredded coconut

Preheat oven to 350.
Combine dry ingredients, flour through cinnamon, in a bowl.  Set aside.
Cream butter, vanilla, and sugar on high.
Add eggs one at a time.
While mixing, slowly add dry ingredients.
Mix in banana and pineapple.
Fold in coconut.
Divide the batter between lined cupcake pans and bake for 20 minutes.
Cool on wire rack before frosting.

Frosting
8 ounces cream cheese
5 tablespoons butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups powdered sugar

Beat cream cheese and butter together.
Add vanilla.
Slowly mix in powdered sugar.
Blend until smooth.

Pineapple Flowers
2 whole pineapples

Peel the pineapple, being sure to remove all the spiny parts and seeds.
Slice very thinly and arrange on cookie sheets.
Bake in a 250 degree oven in 30 minute increments, until dried out, about 2 hours depending on how thinly you can slice the pineapple.
Remove from oven and while still warm, place in cupcake pan and leave overnight.  The pineapple slices will retain the shape and look like flowers.

To decorate cupcakes, frost (as neatly or messily as you prefer a it will be covered) and top with a pineapple flower.  Add the flower just before serving because they absorb moisture from the frosting and start to get sticky.

Peanut Butter Chocolate Cupcakes

Peanut butter and chocolate.  Who doesn't love the combination?  But, this flavor was actually chosen for Madi's party because I wanted to use a cute decorating idea from Pintrest, not because the two should just be together.  Months ago I was searching for cupcake ideas and saw these cute "mini cupcake" toppers.  And, they were surprisingly easy.  Just frost the top of a bite size Reese's Peanut Butter Cup and place it on top of a cupcake.  Brilliant!

 Peanut Butter Chocolate Cupcakes (inspired by OH! Cupcakes)
Makes 24 cupcakes

Cake
Favorite chocolate fudge cake mix
Two single serve packets of coffee (decaf, if serving kiddos)

Prepare cake as directed, mixing coffee with water before adding to batter.

Frosting
1/4 cup butter
1 cup peanut butter
3 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar

Beat butter and peanut butter together.
Add milk and vanilla.
While mixing slowly, add powdered sugar.

Use a large star tip, like Wilton 1M, to frost 24 mini Reese's Peanut Butter Cups to look like cupcakes.  I left the paper on to make them look more like the real deal.
Frost cupcakes and add a mini cupcake topper to each.

Happy Belated, Madi!

Last weekend was full of celebration for our family.  Saturday was our niece's first birthday party, my hooding ceremony was Sunday and Tuesday I graduated from medical school.  Obviously, Kristi and I were put in charge of the cupcakes for Madi's party.  We'd been brainstorming our list of flavors for quite some time and finally agreed upon peanut butter and chocolate, hummingbird (because everyone is doing it), and raspberry lemonade.  More people RSVP'ed for the party than anticipated, so we added red velvet (with Mom's amazing frosting) and party in your mouth last minute Saturday morning.

We'll start with the raspberry lemonade because it was certainly the most popular with the adult guests.  Kids, of course, devoured the party in your mouth cupcakes topped with a cupcake shaped marshmallow in no time!  The lemon cake base was brightened up a bit with the zest of a whole lemon, filled with a raspberry lemon curd, and topped with raspberry lemon whipped cream.  I could have (and maybe did) eat the filling and frosting by the spoonful.

Raspberry Lemonade Cupcakes (adapted from The Family Kitchen)
Makes 24 cupcakes

Lemon Cake
Favorite brand lemon cake mix
Zest of one lemon

Prepare as directed, adding the lemon zest.
Allow to cool before filling or frosting.

Raspberry Lemon Curd Filling
1 1/2 cup frozen raspberries, defrosted
Zest of 2 lemons
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1/3 cup lemon juice (about 1 1/2 lemons)
Pinch of salt

Allow berries to defrost, then mash through sieve and collect juice.  Set aside.
Beat together zest, butter, and sugar.  Add eggs one at a time.
Pour in raspberry and lemon juice.  Add salt.
Cook over low/ medium-low heat for 10-20 minutes, stirring constantly, until thickened.

To fill cupcakes, use cone method to core out a hole in the center.
Reserve 1/2 cup of curd for frosting.
Spoon in curd until even with the top of the cupcake.  Do this last minute, as the curd will soak into the cake.

Raspberry Lemon Whipped Cream Frosting
1 cup powdered sugar
1/2 cup cold raspberry lime curd
1 1/2 cups heavy cream

Beat cream on high until stiff peaks form.
Mix in powdered sugar and curd.
Frost filled cupcakes as desired just before serving.
Refrigerate any leftovers.

Peppermint Mocha Cupcakes

If you are like me, it doesn't matter what time of year it is, peppermint mocha is always a good combination. Sometimes the barista at SB will look at you funny if its the middle of summer, but hey, if it tastes great in winter it tastes great in summer too.  I used the guise of Valentine's Day to make these and took them to school. Two days later I found myself making another batch for my roomie and her roomie from college. Yes, they are that good. (I made these a while back, but only recently wrote the post. Oddly enough, the green ones go well for St. Patrick's Day, which I spent studying at a coffee shop...)

Peppermint Mocha Cupcakes (from Annie's Eats)

2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 tsp. espresso powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.  Blend in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Peppermint Buttercream Frosting (from Wilton)

Makes: About 3 cups of icing.

1/2 cup solid vegetable shortening  

1/2 cup (1 stick) butter or margarine softened  

1 teaspoon clear vanilla extract (I substituted half for peppermint, be careful not to put too much in!)  

4 cups sifted confectioners' sugar (approximately 1 lb.)  

2 tablespoons milk  

Food coloring of your choice

In large bowl, cream shortening and butter with electric mixer. Add vanilla/Peppermint. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For multi-color frosting: divide frosting in two. Dye one bowl with food coloring. Fill up one side of the pastry bag with one color, and the other side with the other. 

Chocolate Raspberry Cheesecake Cupcakes

Its not uncommon for me to make dinner by throwing together random ingredients from the fridge.  However, I'm pretty sure this is the first time I've baked something using the same technique.  If I could guarantee that my creativity would result in something as tasty as these cupcakes every time, I'd do it more often!
Chocolate Raspberry Cheesecake Cupcakes
makes 24

Graham Cracker Crust
1 small package graham crackers (8 crackers), crushed
2 tablespoons butter, melted

Mix together until crumbs are moist.
Divide evenly between lined cupcake trays.
Press down using the bottom of a small glass.

Favorite chocolate cake batter (or box as I used)

Raspberry Cheesecake Filling
8 ounce package cream cheese, room temperature
1 egg white
1/3ish cup homemade raspberry jam

Beat all ingredients together.
It is alright if the cream cheese is a little chunky.

To assemble, spoon a tablespoonish of cake batter on top of crust.
Add a spoonful of cheesecake filling.
Top with remaining cake batter.
Bake for 15-18 minutes.

Frost cooled cupcakes with chocolate frosting and top with a raspberry.  Or strawberry because they were on sale this week!

The Ultimate Valentine Cupcake

I'm competitive.  When challenged I rise to the occasion.  So begins the story of these cupcakes.

While engaged in friendly conversation about baking Valentine's Day treats I happened to mention plans to make heart shaped red velvet cupcakes.  To my surprise, the response was "You've been there and done that.  Try something new."  This was followed by an email with multiple links to unique cupcake recipes.  I hit reply and typed "challenge accepted."  So began my brainstorming for The Ultimate Valentine Cupcake.

The inclusion of chocolate is a no brainer.  And strawberries or maybe cherries are pretty much required.  Dark chocolate ganache?  Coffee?  Mmmm, caramel!  Cinnamon?  Rose water?  Definitely pink marshmallow frosting!

 And so it was born: Oreo cookie crust, mocha cake, cherry filling, and toasted pink marshmallow frosting.

Share these with someone you love.

The Ultimate Valentine Cupcake
makes 36

Oreo Crust
1/2 package Oreos, crushed
3 tablespoons butter, melted

Preheat oven to 350.
Mix together.
Spoon just enough into lined cupcake tin to cover bottom.
Bake for 5 minutes.

Mocha Cake (from Annie's Eats)
2 2/3 cups all-purpose flour
2/3 cup cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 cup water
4 single serve instant coffee packets
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 can cherry pie filling

Mix dry ingredients, flour through salt, together and set aside.
Also combine milk, water, and instant coffee and set aside.
Cream butter and sugars until fluffy.
Beat in one egg at a time.
Alternate adding dry and wet ingredients, beginning and ending with dry.
Spoon just enough batter into cupcake liner to cover Oreo crust.
Add two cherries from pie filling.
Top with another tablespoon of cake batter.  Be sure pie filling is completely covered.
Bake for 18 minutes.
Remove from oven and cool on a wire rack.

Pink Marshmallow Frosting
4 egg whites
1 1/2 cups white sugar
1/2 cup light corn syrup
pinch of salt
2 teaspoons vanilla
3 drops neon pink food coloring.

Simmer 2 inches of water in a sauce pan.
Mix egg whites, sugar, corn syrup, and salt in the bowl to your mixer.
Place mixing bowl over simmering water (we're making a double boiler), whisk egg mixture constantly.
Once the sugar has dissolved and is no longer grainy, remove the bowl from the double boiler, about 5-7 minutes.
Beat on high for about 5 minutes, until stiff peaks form.
While beating add vanilla and food coloring.

Using a ziplock bag and decorative tip (Wilton 1M), pipe frosting on cupcakes.
Place 12 at a time on a cookie sheet and slide under broiler.
Watch very carefully as this marshmallow catches on fire just as easily as when making s'mores!

Grapefruit Cupcakes

Sixteen years ago I would have never thought I'd willingly eat grapefruit, never mind buy 15 pound bags of them!  The only way I'd come close to eating one was with a tablespoon of sugar poured on top.  And there was no way you'd convince me to drink the leftover juice.  Now I just can't get enough!  I've stopped buying the usual citrus in favor of ridiculous quantities of grapefruit.  When one has this many in the kitchen they must be used creatively.

So began the quest of creating a grapefruit cupcake.

I'd never contemplated flavor combinations for grapefruit.  After a brief Google search and promptly crossing avocado off the list (people actually eat the two together?!), I settled on a simple and from the box white cupcake with sections of peeled grapefruit, grapefruit curd filling, and honey cream cheese ginger frosting.  While I can't comment on the combination of the three components together, the filling and cake were the perfect sweet/ sour balance and tasting the frosting and curd together made my tongue smile.

When I returned to the surgery resident research room the next day to retrieve my container, there was not a crumb left.  Using this as evidence to support the deliciousness of these cupcakes may not be the most reliable as they will devour anything I drop off!

Grapefruit Cupcakes
makes 24

Cake
white cake mix and required ingredients
sections of 1 grapefruit

Prepare cake as directed on box.
Gently mix in the sections of grapefruit.
Divide batter evenly in paper-lined cupcake pan.
Bake as directed.
Cool on wire rack.

Grapefruit Curd Filling (from Confections of a Foodie Bride)
Juice of 1/2 large grapefruit
Juice of 1/2 lemon
Zest of 1 grapefruit
1/3 cup sugar
2 eggs
1 stick butter

Mix grapefruit and lemon juice, zest, sugar, and eggs in a glass bowl.
Create double boiler by putting glass bowl on top of pan of simmering water.
Stir until warm.
Add butter.
Whisk until thick.  Temperature will be about 170.
Set aside to cool.

Honey Ginger Cream Cheese Frosting
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1/2 cup honey
1 teaspoon vanilla
2 cups powdered sugar
2 teaspoons fresh, grated ginger

Beat cream cheese and butter together.
Add honey and vanilla, mix.
Carefully beat in powdered sugar one cup at a time.
Mix in ginger.

To assemble, cut a cone shaped hole in the top of each cupcake.
Fill with grapefruit curd.
Use a bag and decorative tip to pipe frosting on to cupcakes.
Refrigerate until ready to serve.

Salted Caramel Mocha Cupcakes

Last week I enjoyed an afternoon shopping in Grand Rapids before my pre-interview dinner.  I love shopping... with my mom and sister.  Doing so alone isn't as fun.  Being tired of looking at cute clothes and shoes with no one to share it with, I stepped in to Barns and Nobel to peruse before heading back to the hotel.  And who can pass up a Starbucks while browsing the shelves?  Sadly, they were out of pumpkin spice, so I enjoyed my second favorite of the fall season, salted caramel mocha.  It worked out quite well because when Kristi sent me a salted caramel cupcake recipe I decided to create another Starbucks inspired cupcake flavor.

 Salted Caramel Mocha Cupcakes (adapted from 52 Kitchen Adventures)
Makes 24 cupcakes

Cake Batter
1 devil's food chocolate cake mix
Ingredients listed on box
3 single serve instant coffee packets

Caramel Filling
1/2 cup white sugar
3 tablespoons butter
1/4 cup plus 1 tablespoon heavy cream, warmed

Salted Caramel Buttercream Frosting
1/2 cup white sugar
4 tablespoons water
2 teaspoons vanilla
1/2 cup heavy cream, warmed
4 sticks butter
1 teaspoon salt
2 1/2 to 3 cups powdered sugar

Prepare the cake mix as directed, dissolving instant coffee in water.
Bake a few minutes less than box says.

Heat sugar over medium heat in sauce pan.
Swirl pan to stir while sugar boils.
When liquid is amber color add butter.
Whisk in cream.
Set aside to cool.

Heat sugar and water over medium heat in sauce pan.
Swirl pan to stir while sugar boils.
When liquid is amber color add vanilla.
Whisk in cream.
Set aside to cool.
Beat butter with salt until fluffy.
Add powdered sugar.
Once cool but still pourable, add caramel to frosting.
Refrigerate until ready to use.

To assemble, use paring knife to cut cone out of center of cupcake.
Spoon a teaspoon of caramel into hole.
Cut point of cone off and place the remaining back over caramel.
Using Wilton 1M tip, pipe frosting on cupcakes.
Drizzle cupcakes with extra caramel sauce if desired.

Gingerbread Latte Cupcakes

I'm in Cincinnati this week chilling at Kristi's place between residency interviews.  This being the furthest I'm traveling I was hoping for a bit of warmer weather, but unfortunately the snow came with me.  But since we're (I use this plural loosely, Kristi is supervising from the couch with her computer and a textbook in her lap while I slave away in the kitchen) indoors baking, I suppose the weather outside doesn't have much bearing on the evening.

The peppermint mocha cupcakes we made last New Years and pumpkin spice latte (multiple versions) this fall were such crowd pleasers the natural course of action was to try yet another Starbucks holiday concoction in cupcake form.  Choosing between gingerbread and eggnog was a simple decision; eggnog is bordering on vile and gingerbread is a Christmas party in your mouth.  A brief Google search and the discovery of molasses in the kitchen cupboard sealed the deal.  And a facebook status poll about frosting confirmed that topping half with cinnamon whipped cream and the others with lemon cream cheese frosting was the way to finish off these cupcakes.  Each frosting recipe is enough for 12 cupcakes, double if you want to try just one variety.

Gingerbread Latte Cupcakes (adapted from Bakers Royale)
makes 24 cupcakes

Cupcake Batter
1 stick butter, room temperature
1 cup sugar
1 cup blackstrap molasses
2 large eggs
1 cup strong, hot coffee
2 teaspoons baking soda
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt

Cinnamon Whipped Cream Frosting
1/2 pint heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla

Lemon Cream Cheese Frosting
8oz cream cheese
1 tablespoon butter
1 teaspoon lemon juice
1 cup powdered sugar

Preheat oven to 350.
Beat butter and sugar together until fluffy.
Add molasses and eggs.
Stir baking soda into coffee (in a decent size mug, it will foam a little) and add to bowl.
Mix in spices and salt.
Slowly add flour.
Divide evenly in lined cupcake tins.

Bake for 18 minutes.
Let cool on wire rack before frosting.

Whip cream and vanilla with stand mixer until about halfway to whipped cream consistency.
Add powdered sugar and beat with close supervision until cream is thick.
Chill for a bit before piping onto cupcakes.

Beat cream cheese and butter together until well blended.
Add lemon juice and powdered sugar.
Use piping bag and Wilton 1M tip to frost cupcakes.

Store cupcakes in refrigerator until ready to serve.

Lavender Cupcake with Wildberry Swiss Buttercream Frosting

If you are looking for a controversial cupcake, then this is the recipe for you.

Reactions ranged from nearly spitting it out because it "tasted like eating flowers" to saying "it was the best cupcake I've ever eaten"

So if you are looking for a culinary roller coaster, look no further.

My personal critique: I thought the cake was too dense, and the frosting didn't have as strong of flavor or color as I would have liked, but for being subtle flavors, it worked well together.

(Update: I forgot to put this in the original post. This cupcake was inspired by a recent trip to Columbus and a stop at one of my new favorite places, Jeni's. It is an ice cream shop that makes the most wonderful flavors, like lavender wildberry and pear riesling, from local ingredients. It is fabulous. There will probably be a few more posts in the coming months inspired by Jeni's flavor combinations!)

A note on the ingredients: I bought the dried lavender flowers, mixed berry herbal tea, and 3 berry flavored sugars at a local tea and spice shop here in Cincinnati. Please note, this recipe calls for less than 1 teaspoon of lavender. No need to buy a full ounce like me, unless you have other plans to make lots of lavender-y goodies later.

Lavender Cupcakes (Modified from Joy of Baking) - I doubled the recipe

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

1/4-1/2 teaspoon of dried lavender (crushed or ground up in coffee grinder)

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Add the lavender. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time.

Makes about 12 cupcakes

Vanilla Swiss Meringue Buttercream (Modified from Annie's Eats)

Ingredients:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
1 tsp vanilla extract
1 ounce of herbal berry tea (ground to a fine powder) - I would recommend trying to replace this with a wildberry flavored concentrate if you can find it.

Directions:
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. (This took a lot longer than I was expecting. My arm got tired...)

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!) Stir in the vanilla extract and the other flavoring you found and mix just until incorporated. Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

I sprinkled some of the cupcakes with leftover lavender flowers and some with a mix of strawberry, blueberry, and raspberry flavored sugars.

Yield: about 5 cups- it was enough for 24 cupcakes with the 1M tip with some leftover