Cupcrazed recipes

Cupcrazed recipes

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by Charlotte Today Staff

WCNC.com

Posted on September 12, 2011 at 12:20 PM

Updated Monday, Sep 12 at 2:33 PM

 

Cookies And Cream Overload Cupcake, Vanilla Buttercream
 
3 1/2 cups plus 1 tablespoon all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 ½ cups butter, softened
1 ½ cups granular sugar
3 large eggs
1 teaspoon pure vanilla extract
1 ½ cups whole milk
½ cup sour cream
14 Chocolate wafer cookies, ground into crumbs
24 mini chocolate wafer cookies, whole
24 whole chocolate wafer cookies, for topping the finished cupcake
Vanilla Buttercream Recipe follows
Preheat oven to 350 degrees F. Line a muffin pan with 24 liners.
Grind 14 cookies in a food processor. Sift flour, baking powder and salt, add the crushed cookie wafers. Set aside. Toss the 24 mini wafer cookies in 1 tbsp flour. In a bowl of an electric standing mixer with a paddle attachment, cream the butter and sugar together. Add eggs one at a time, beat well after each addition. Scrape down sides. With the mixer on low speed, add flour in three parts, alternating with the milk and sour cream, beginning and ending with flour. Fill the cupcake liners half full, place the flour covered mini cookie in the center, and add another scoop of batter so that the muffin cups are ¾ full. Bake 16-20 minutes or until tester comes out clean and the top of the cupcake springs back. Cool cupcakes completely.
 
Cookies and Cream Buttercream Frosting
1 pound of butter
5 cups confectioners’ sugar
1 teaspoon vanilla
14 chocolate wafer cookies ground into crumbs (frosting and garnish)
Grind 14 cookies in a food processor. Whip butter in a standing mixer with a paddle attachment. Add two tablespoons of the cookie crumbs and the vanilla. Add confectioners’ sugar 1 cup at a time.
 
Yield: 24 frosted cupcakes
 
 
To assemble:
 Fill a pastry bag and pipe the frosting onto the cooled cupcakes using any style tip. Mound the frosting in the center, and then roll the frosted cupcake in a bowl of remaining cookie crumbs, while spreading the frosting mound to the cupcake edges. Squeeze a dollop of buttercream onto a whole cookie and place on top of the cupcake.
 

 

Buttermilk Creole Cupcake with Tangy Scallion Cream Cheese Frosting
 
3 cups cake flour
1 cup all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 ½ teaspoons kosher salt
½ teaspoon white pepper
1 teaspoon Cajun seasoning
½ teaspoon thyme
½ teaspoon ground cayenne pepper
2 ¼ cup superfine caster sugar
1 cup unsalted, softened butter
5 whole eggs plus 2 yolks
2 cups buttermilk
2 teaspoons vanilla
2 tsp hot sauce
1 small green chili pepper, diced.
1 small red chili pepper, diced.
5 oz diced tomat, drained,
1 cup of corn kernels, drained.
1 cup tiny cooked shrimp
1 cup okra, garnish
Preheat oven to 350 F. Line a cupcake tin with 36 liners. Sift together the flour, baking soda, baking powder, salt, pepper, Cajun seasoning, thyme, and cayenne pepper. With an electric standing mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs beating thoroughly after each one. Heat the buttermilk, vanilla, and hot sauce in the microwave for 1 minute. Alternate adding the milk mixture and flour, beginning and ending with flour. Fold in the chilies, tomatoes, cooked shrimp and corn kernels. Divide the batter evenly, bake for 15 minutes and rotate the tins until the cupcakes spring back to the touch and come out clean on a tester, approximately 20 minutes.
Creole Cream Cheese Frosting
1 cup cream cheese
½ cup of sour cream
1 tablespoon agave
1 tablespoon hot sauce
1 tablespoon chopped scallions
Whip the cream cheese, sour cream, agave, and hot sauce. Stir in scallions.
 
Fried Okra
½ lb okra
½ cup yellow cornmeal
½ teaspoon salt
¼ teaspoon white pepper
 
Rinse the okra under cold water, pat dry, slice and put in the refrigerator. Heat oil in a skillet on medium high. Combine the cornmeal, salt and pepper then roll chilled okra in the meal, fry for approximately 5 minutes. Drain okra on a papertowel and allow to cool.
Assembly: Frost the cupcakes with a layer of Creole frosting, top with the fried okra.
 
 
Hummingbird Cupcake, Pineapple Walnut Cream Cheese Frosting
3 cups all purpose flour
1 ½ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup softened butter
1 teaspoon vanilla
3 large eggs
3 bananas, mashed
1 twenty ounce can crushed pineapple, drained
1 ½ cup roughly chopped walnuts
1 ½ cup shredded coconut, ground
Pineapple Walnut cream cheese frosting, recipe follows
 
Preheat oven to 350 F.
Line 36 muffin cups.
Whisk together flour, cinnamon, baking soda, and salt. Set aside. Drain the crushed pineapple; reserve the juice for the frosting. In a food processor, mash the bananas. Add one cup of the walnuts, one cup of the coconut and just roughly chop for a few seconds using the pulse option. Set aside. Using an electric stand mixer with the paddle attachment set on medium high, cream the butter. Add the sugar one cup at a time, then the vanilla. Scrape down sides and continue to beat for another minute. Add eggs one at a time scrape down the sides and beat until mixture becomes pale. Add the banana mixture and mix for a minute. Add the flour mixture one cup at a time, with the paddle set on the lowest speed until the mixture is incorporated. Take bowl off the mixing stand, use a spatula to make sure all off the ingredients have been thoroughly mixed and scraped off of the bowl. Fill 36 cupcake liners ¾ full. Bake for 15 minutes, and then rotate the pan for remaining 5-10 minutes. Cool cupcakes completely.
 
Pineapple Walnut Cream Cheese Frosting
 
16 oz softened butter
24 oz softened cream cheese
1 tsp vanilla
3 tbsp pineapple juice (reserved from crushed can of pineapple)
7 or 8 cups confectioner sugar
½ cup chopped walnuts
½ cup toasted coconut
 
Toast the walnuts on one cookie sheet, toast the coconut on another. Let them cool completely. Whip the cream cheese, butter, and vanilla and pineapple juice together until completely incorporated. Add confectioner sugar one cup at a time. Depending on the consistency you prefer, you can add 8 cups of confectioner sugar. Stir in the cooled, toasted walnuts.
 
Assembly: Put frosting in a pastry bag and generously pipe enough frosting to coat the top of the cupcake. Roll in the cooled, toasted coconut.
 
Yield: 36 frosted cupcakes
 
 
 

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