Cookies and Cream Cupcake

I recently joined again in Day by Day Christian Ministry Bible Study in our accommodation. I was active since I joined Hyatt until I met Jon and become invisible for about 2 years.

We will have a fellowship barbeque tomorrow and some Day by Day groups outside are also invited. Kuya Ding our head in our community asked us to bring one dish per person to be shared in our fellowship. Since I have work tomorrow and cannot cook Kare-Kare (requested by Ate Mary) I though of making Cookies and Cream Cupcake instead. See, my fall back is always the cupcake. If everything is in a rush good thing cupcake recipes are there to save me.

I hope that whoever eats my cupcake tomorrow will be blessed a million times. :)

Chocolate Cupcake

2 cups sugar

2 cups All purpose flour

3/4 cup cocoa powder

1 cup milk

1/2 cup vegetable oil

1 cup boiling water

1 1/2 teaspoon baking powder

1 1/2 teaspoom baking soda

1 teaspoon salt

2 large eggs

2 teaspoon vanilla

Direction:

1. Preheat oven to 175 C for about 10 minutes
2. Sift together all the dry ingredients such as sugar, flour, cocoa powder, baking soda, baking powder and salt
3. Add on the eggs one at a time
4. Pour in the milk and vegetable oil. Mix on a medium speed for about 5 minutes
5. Stir in the boiling water and add the vanilla. Mix well
6. Pour 1/4 cup of batter into the cupcake liner and bake for 20-25 minutes.

Cookies and Cream Frosting

1 cup unsalted butter
5 cups icing sugar
20 pieces of Oreo Cookies ( crushed)
1 teaspoon vanilla
small wafer sticks for decoration

Direction:

1. Beat the butter until soft and fluffy
2. Add the icing sugar and mix well on a medium speed for 2 minutes. Then add the vanilla.
3. Fold in the Crushed Oreo Cookies until it is completely mixed.

Chocolate Cupcake with Whipped Cream

This is an accidental Hero. Paano naman kasi I was busy sa aking first ever from the scratch cake and I wasn't paying attention sa recipe. Sa sobrang toxic ko 2 batch ng chocolate cake mix ang aking nagawa. I thought kasi na 1 cake mix is not enough sa 3 layered cake.

Instead, I made 1 round 9" size cake and another miniature cake 6" and the rest.....Cupcakes :)

I adapted the chocolate cake mix at hershey's recipes

For the whipped cream

1/2 cup heavy cream
4 tablespoon icing sugar
1 teaspoon vanilla

Direction:

1. Mix all the ingredients in the stand alone mixer using the whisk.
2. Beat all together in a high speed until the mixture reaches into firm peak.
3. Transfer the whipped cream mixture in a pastry bag using a star tip.

Chocolate Mint Cupcakes

These cupcake is for my friend Joseph. For the cupcakes I used the Perfectly chocolate cake recipe from Hershey's. and just added 2 teaspoon of peppermint extract.
I was able to make 30 chocolate cupcakes.

Mint Buttercream

1 stick butter
1/2 cup shortening
4-5 cups sifted icing sugar
1 1/2 teaspoon peppermint extract

Breast Cancer Inspired Cupcakes

Vanilla Cupcake with Buttercream Frosting

It was a boring Saturday evening and nothing to do. My husband is keep on asking me what's my next cupcake adventure. I was browsing the Internet to get some ideas. I saw one Breast Cancer Inspired Cupcake and wanted to try some as well.

I used Billy Reece Vanilla Cupcake recipe and just added pink food coloring.

My piping skill is not that good yet but I'm getting there :)

Iya's Very Vanilla Cupcake with Buttercream Frosting

These cupcakes is for Clark. My 4 year old godson here in Dubai. His themed party was Barney..his all time favorite. His grandma Mommy Luz told me to make Purple, Green and Yellow Cupcake. I made a mix of Chocolate Cupcake and Vanilla Cupcake. The Purple ones are the Vanilla Cupcake

Before I was using the Billy Reece Recipe but I just made some magic of the ingredients to make it soft and fluffy. I used WILTON BUTTERCREAM as my icing.




Ingredients:

1 3/4 cups Cake Flour
1 1/4 cups All Purpose Flour
2 cups White Sugar
1 tablespoon Baking Powder
pinch of salt
1 Cup unsalted butter
4 large whole eggs
1 teaspoon Vanilla

Direction:

1. Preheat oven into 180 C
2. Cream the butter and the sugar until light and fluffy. Add the eggs one at a time.
3. Mix the dry ingredients such as flour, baking powder, salt and sugar in a separate bowl.
4. Combine the dry ingredients with the batter mixture. Add the vanilla and mix well.
5. Pour the batter into the cupcake liner until 3/4 full.
6. Bake for 20 minutes.

The young ones enjoyed it..

And even the not so young ones...

Black Bottom Cupcakes

Hasan, my colleague and a dear friend of mine was asking me what's next on my cupcake adventure. He showed me a website of Joy of Baking wherein I can find different kinds of cupcake. I chose the black bottom cupcake since I have already most of their ingredients.
The following day I shared it to all my colleagues in HR and got a lot of positive feedback.

I experimented a little bit and added some chocolate chip to the cream cheese mixture.

Ingredients:

Cream Cheese

12 oz cream cheese
1 large egg
1/3 cup caster sugar
1 pack of chocolate chips (mini kisses)

Cupcake:

3 cups all purpose flour
2 cups sugar
2/3 cups dutch process unsweetened cocoa
1 cup water
1 teaspoon baking soda
1 tablespoon distilled white vinegar
2/3 cups vegetable/canola oil
1 teaspoon vanilla
pinch of salt

Direction:

Cream Cheese:
1. Beat the cream cheese until soft and add sugar
2. Add the egg and mix well
3. Spoon in the chocolate chips and set aside

Cupcake:
1. Preheat the oven at 180 C
2. Sift all the dry ingredient, Flour, sugar, cocoa, baking soda and salt
3. Add in the water, oil, vinegar and vanilla
4. Mix until well blended
5. Prepare the cupcake liner and fill in the cups until 3/4 of the mixture.
6. Spoon in on top a teaspoon of the cream cheese mixture.
7. bake for 20 minutes

You can make 30 cupcakes with this mixture. Enjoy!! :)

Chocolate Cupcake with Strawberry Buttercream Frosting

Today is the birthday of my dear friend Kathleen Bitgue-Damasin. I promised her that I will make cupcakes on her birthday. She loves pink and she loves chocolate so I made the Perfectly Chocolate Cupcake with Strawberry Buttercream Frosting.

Hershey's Perfectly Chocolate Cupcake mix

+

Strawberry Buttercream frosting

1 cup butter
6-8 cups icing sugar
1 teaspoon vanilla
1 tablespoon starwberry puree
1 teaspoon starwberry flavoring

Happy Birthday Kit!

Chocolate Cupcake with Peanut Butter Frosting

I used my red velvet cupcake recipe and added 1 cup coffee. I reinvinted and played with the recipe and didn't liked the outcome of the chocolate cupcake. I would suggest to follow the Hershey's chocolate cupcake recipe. So far it's the best chocolate cupcake recipe I ever tasted.

For the Peanut Butter frosting:

1 cup butter

1 cup peanut butter

4 cups icing sugar

2 tablespoon vanilla essence

1. Cream the butter and add the sugar 1 cup at a time.

2. Add in the peanut butter and vanilla

Makes 24 cupcakes using 1M tip.

Strawberry Cupcake with Strawberry Butercream Frosting

Strawberry Cupcake with Strawberry Buttercream Frosting

Payroll week will come so soon... Instead of encoding all the sick leave notes, my mind is flying and thinking of a cupcake recipe that I will bake in the evening. I promised to Tita Lena (my mommy in the office) that I will bake something for her family. Her kids loves my cupcakes ( sabi nya =) ). Since I've done Vanilla and Chocolate, might as well try strawberry! Good thing I was able to get the last pack of fresh strawberry in our mini mart.

I got the recipe from Martha Stewart which she also got from Candace Nelson. I added some ingredients to enhance the flavor and color of my strawberry cupcakes.

I mess up a little bit on my frosting. Instead of putting 3 tablespoon of strawberry puree, I ended up pouring all the 130 grams of puree. It didn't look so good but I was able to fixed it with my extra butter.

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

2 drops of red food coloring

1/4 teaspoon Strawberry essence

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Buttercream Frosting

Ingredients

Makes enough for 1 dozen cupcakes

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Red Velvet Cupcakes with Cream Cheese Frosting

After few attempts :) this one looks like real Red Velvet Cupcake

October 16, 2011

1st try

August 13, 2010

This is not my first time to bake cupcakes.But this cupcake is the one I am truly proud of. I really love to try baking a Red Velvet Cupcake and everytime I see them it looks like it's very hard to make. So, I check on you tube and found it really quick and easy. I hope I'm with my Mum, Dad and Charlie so they can try my cupcakes. For the meantime hubby and sister Krizia will enjoy first.



Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Ingredients
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder (I used Hershey's Cocoa)
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of liquid red food colouring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar


Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

Method
The Cupcakes



1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.


2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.


3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.



4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.


5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.


6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.



2 Add the vanilla extract and mix.


3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

My Husband while enjoying his Red Velvet Cupcake.

Hershey's Perfectly Chocolate Cupcake with Chocolate Frosting

I am addicted to chocolate cupcakes lately and this is my 4th attempt to bake cupcakes and it was fun. I was checking a couple of videos about making the perfect moist chocolate cupcake and whhalla!! The best chocolate cupcake is jut at the back of the secret recipe.. HERSHEY's unsweetened cocoa. All you need to do is to make use of your creativity. For me a couple of mini marshmallows and candy sprinkle will do.

Chocolate Cupcake

2 cups white sugar

1- 3/4 cups of all purpose flour

3/4 cup of HERSHEY's unsweetened cocoa

1 -1/2 teaspoons baking powder

1- 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1. Heat oven to 350°F.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Frosting

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.