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Volume III
May 24, 2013

Weekly Home / Cook'n & Eat'n

Embracing the Cupcake Craze

By Whitney Saupan

Cupcakes are sweet, tasty, and delicious; they are also becoming extremely popular. With shows like DC Cupcakes and Cupcake Wars and specialty cupcake shops popping up all over the place, it's easy to get caught up in the hype. But, if you're like me, you're tired of spending four dollars on a single cupcake. Why not just make some gourmet cupcakes in our own kitchens? I've found three unique cupcake recipes that are fairly simple to make and cost a lot less per cupcake. Go ahead, use these recipes and embrace the cupcake craze!

Georgetown Cupcake's Maple Chocolate Chip Cupcakes

Serving size: 12
Calories per serving: 590

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter at room temperature
1 3/4 cups sugar
2 eggs
2 1/4 teaspoons vanilla extract
seeds from 1 vanilla bean
1 1/4 cups whole milk at room temperature
1/2 cup pure maple syrup
1/2 cup chocolate chips

2 cups semisweet chocolate chips
1 cup heavy cream

For the cupcakes:
Step 1: Preheat the oven to 350 degrees. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
Step 2: Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
Step 3: Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated.
Step 4: Add the eggs one at a time, mixing slowly after each addition.
Step 5: Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Step 6: Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
Step 7: Add in the maple syrup and mix slowly until just combined.
Step 8: Gently fold in the chocolate chips, just until incorporated.
Step 9: Scoop batter into baking cups so that they are 2/3 full and bake for 18 to 20 minutes (start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:
Step 10: Fill a medium saucepan with 1 to 2 inches of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate and let it come to room temperature. Then cover the bowl with plastic wrap and place it in the refrigerator for one hour or until it reaches the consistency of peanut butter. Using a spatula, whip up the ganache and place it in a plastic piping bag fitted with a large round metal tip. Frost each cupcake with the Georgetown Cupcake's signature swirl.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Chai Brownie Cupcakes with Creamy Froth

Serving size: 12
Calories per serving: 792

10 tea bags spiced chai-flavored tea
1 cup boiling water
1 (19 1/2-ounce) box Pillsbury chocolate fudge brownie mix
3/4 cup Crisco canola oil
3 Land O Lakes eggs
3/4 cup extra-creamy frozen whipped topping (thawed)
3/4 cup marshmallow creme
1/8 teaspoon McCormick ground cinnamon

Step 1: Heat oven to 350 degrees. Place paper baking cup in each of 12 regular-size muffin cups.
Step 2: In a 2 cup glass measuring cup, steep tea bags in boiling water for 5 minutes. Using the back of a spoon, press tea bags against the side of a cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so the tea measures 3/4 cup.
Step 3: In a large bowl, stir brownie mix, oil, eggs, and tea with a wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
Step 4: Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
Step 5: Meanwhile, in a medium bowl, beat whipped topping and marshmallow crème on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Coconut Pecan Cupcakes

Serving size: 24
Calories per serving: 397

5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
3/4 cup chopped pecans

Step 1: Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Step 2: In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in a coconut and pecans
Step 3: Fill paper-lined muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely
Step 4: In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Whitney Saupan
Weekly Newsletter Contributer since 2013

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