daily-cupcake

0160. Chocolate Chip Cookie Cupcakes with Vanilla Frosting (BY REQUEST)

Recipe for Friday, June 28th, 2012:
Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.


Recipe courtesy of Martha Stewart.
(via Martha Stewart Living)

Prep time: 80 minutes
Cook/bake time: 18-20 minutes

Serves: 36


Ingredients [Chocolate Chip Cookie Cupcakes]:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • Salt
  • 2 sticks unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk
  • 2 1/4 cups Chocolate Chip Cookie Base (see below)
  • 36 small cookies for garnish *
  • Vanilla frosting (see below)
* If you’d like to make your own cookies, the recipe is the same as it is for the cookie base. However, the bake time for the cookies is an hour and fifteen minutes, so we have chosen not to include the baking instructions for the cookie garnish. We recommend that you purchase small cookies (it asks for 1 1/2 inch cookies to place on top), or if you would like to make them anyway, the instructions can be found here.

Ingredients [Chocolate Chip Cookie Base]:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • Salt
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces semisweet chocolate chips or chunks (2 cups)

Ingredients [Vanilla Frosting]:

  • 4 1/2 sticks room-temperature unsalted butter
  • 6 3/4 cups confectioners’ sugar
  • 1 tablespoon plus 1 1/2 teaspoons whole milk
  • 1 teaspoon pure vanilla extract

(A conversion table can be found here.)


Directions [Cookie Base]:

Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl.

In another bowl, beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.

Directions [Cupcakes]:

Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups.

In one bowl, whisk together flours, baking powder, and 1/2 teaspoon salt.

In another bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes.

Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.

Directions [Frosting]:

Beat butter and 1 1/2 cups sugar with a mixer on medium speed until pale and fluffy. Reduce speed to medium-low; gradually add an additional 5 1/4 cups sugar. Raise speed to medium-high. Add milk and vanilla. Continue to beat until pale and fluffy, about 3 minutes. Store at room temperature until ready to use (up to 2 days).

Transfer frosting to a pastry bag fitted with a star tip. Pipe frosting onto cupcakes, and top each with a cookie.


0037. Orange Cream Pop Cupcakes

Recipe for Monday, April 25th, 2011:
Orange Cream Pop Cupcakes


Recipe via Food Snots

Prep time: unknown
Bake time: 18-20 minutes

Serves: 27 cupcakes


Ingredients [Cupcakes]:

  • 1 3-ounce package orange-flavor gelatin
  • 1 2-layer-size package white cake mix
  • 1 4-serving-size package cheesecake instant pudding and pie filling mix
  • 1 1/4 cups orange juice
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla

Ingredients [Frosting]:

  • 1 8-ounce package cream cheese
  • 1/2 cup butter
  • 2 teaspoons and 1/4 teaspoon vanilla, divided
  • 5 1/2 to 6 cups powdered sugar
  • 2 teaspoons orange gelatin from the cupcakes
  • 1 teaspoon finely shredded orange peel

(A conversion table can be found here.)


Directions:

Preheat oven to 350 degrees. Line twenty-seven 2 1/2 inch muffin cups with paper bake cups.

Set aside 2 teaspoons of the gelatin for the Cream Pop Frosting. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Make frosting: Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, cream cheese, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency. Place one-fourth of the frosting in a separate bowl; beat in addition 1/4 teaspoon vanilla. To the remaining bowl of cream cheese frosting add the reserved orange gelatin from the cupcakes and finely shredded orange peel. If desired, add a few drops orange food coloring. Beat to combine.


0054. Sweet Zucchini Cupcakes with Cream Cheese Frosting

Recipe for Thursday, May 12th, 2011:
Sweet Zucchini Cupcakes with Cream Cheese Frosting


Recipe via Martha Stewart

Prep time: 20 minutes
Bake time: 40-45 minutes

Serves: 12 cupcakes


Ingredients [Cupcakes]:

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped pecans or walnuts
  • 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract

Ingredients [Frosting]:

  • 4 tablespoons room-temperature unsalted butter
  • 4 ounces room-temperature bar cream cheese
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

(A conversion table can be found here.)


Directions:

Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners.

In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.

Make frosting: In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners’ sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.