62
" Gluten-Free Chocolate Cupcakes
with Ganache Frosting 2 cups blanched almond flour ¼ cup unsweetened cocoa powder ½ teaspoon salt ½ teaspoon baking soda 1 cup sugar 2 large eggs 1 tablespoon pure vanilla extract Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, mix together almond flour, cocoa powder, salt, and baking soda. In a medium-sized bowl, combine sugar, eggs, and vanilla. Stir the wet ingredients into the dry mixture until thoroughly combined. Scoop the batter evenly into paper liners. Bake 20 to 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 24. Ganache Frosting ¾ cup heavy cream 8 ounces dark chocolate chips 1 teaspoon vanilla extract Pinch of sea salt In a medium saucepan, bring the cream to a boil then remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt. Let the ganache stand at room temperature for 5 minutes, then move to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 15 to 30 minutes, depending on the temperature of your refrigerator. Garnish idea: Pomegranate seeds or a chocolate dipped strawberry. "
― Jenn McKinlay , Going, Going, Ganache (Cupcake Bakery Mystery, #5)
63
" Corn Cupcakes with a Honey
Brown Butter Frosting 1¼ cups flour 1/3 cup cornmeal 2 teaspoons baking powder ¾ teaspoon kosher salt 3 tablespoons sour cream ½ cup canned whole corn kernel ½ cup unsalted butter, softened 1¼ cups sugar 3 large eggs 1 teaspoon vanilla extract Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, mix together sour cream, corn, butter, sugar, eggs, and vanilla. Mix the wet ingredients into the dry mixture. Scoop the batter evenly into paper liners. Bake 20 to 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 12. Honey Brown Butter Frosting 4 tablespoons butter, browned 1 cup sifted confectioners’ sugar 1 teaspoon pure vanilla extract 1 to 2 tablespoons honey In a small saucepan, melt butter over medium-high heat until nut brown in color. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Once it has cooled completely, add sugar, vanilla, and 1 tablespoon honey. Stir until smooth. If the icing is too thick, add the remaining tablespoon of honey, a little at a time, until frosting is at the desired consistency. Garnish idea: Sprinkle with 2–3 fresh corn kernels. "
― Jenn McKinlay , Going, Going, Ganache (Cupcake Bakery Mystery, #5)
64
" Pistachio Cupcakes with
Cream Cheese Fig Frosting 2¼ cups flour 1 tablespoon baking powder ½ teaspoon salt 3 eggs 1 cup milk 1 stick butter, softened 1¼ cups sugar 1 teaspoon vanilla extract 1 teaspoon pistachio extract 1 cup ground pistachios Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, sift together the flour, baking powder, and salt. In a medium bowl, beat together the eggs, milk, butter, sugar, vanilla, and pistachio extracts. Mix the wet ingredients into the dry ingredients until smooth. Stir in the ground pistachios. Scoop the batter evenly into paper liners. Bake 25 to 30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 24. Cream Cheese Frosting with Fig Garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract 3 cups powdered sugar Fresh fig slices Beat cream cheese, butter, and vanilla in large bowl until smooth. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Top with a slice of fresh fig. "
― Jenn McKinlay , Going, Going, Ganache (Cupcake Bakery Mystery, #5)
69
" Blonde Bombshell An almond-flavored cupcake topped with vanilla
buttercream and sprinkled with toasted almonds. ¾ cup unsalted butter, softened
1½ cups sugar
2 eggs, at room temperature
1½ teaspoons almond extract
½ teaspoon vanilla extract
2½ teaspoons baking powder
¼ teaspoon salt
2½ cups flour
1 ¼ cups milk Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar at medium speed, add eggs and milk, and beat until smooth. Beat in extracts. Add dry ingredients, beat until smooth. Fill cupcake liners ⅔ full. Bake until golden brown, about 20 minutes. Makes 24. Frost with vanilla buttercream and sprinkle with toasted almond slivers. Toasted almonds: Preheat oven to 350 degrees. Spread nuts in one layer on an ungreased, shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden. Buttercream Frosting ½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons milk In large bowl, cream shortening and butter. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes 3 cups of icing. "
― Jenn McKinlay , Sprinkle with Murder (Cupcake Bakery Mystery, #1)
70
" Tinkerbells Lemon cupcakes with raspberry buttercream
frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar, divided
4 extra large eggs, at room temperature
⅓ cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set. "
― Jenn McKinlay , Sprinkle with Murder (Cupcake Bakery Mystery, #1)
71
" Mojito A dense, golden cupcake flavored with lime zest
and dried mint leaves, and topped with a
rum-flavored icing. ½ cup sugar
1½ cups flour
¼ teaspoon salt
2 teaspoons baking powder
¼ cup melted butter
1 beaten egg
1 cup milk
1 lime, juice and zest
2 teaspoons dried spearmint leaves Preheat the oven to 350 degrees. Sift the dry ingredients together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, then stir in the milk until smooth. Zest half of a lime, and add it to the bowl. Squeeze in the juice of half the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 16-20 minutes or until it springs back to the touch. Makes 12. Rum-Flavored Buttercream Frosting Use previous buttercream recipe but substitute rum extract for vanilla. Garnish with candied spearmint leaf, fresh mint leaf, or lime wedge. "
― Jenn McKinlay , Sprinkle with Murder (Cupcake Bakery Mystery, #1)