Banoffee Cupcakes

Image

Image

INGREDIENTS:

Serves: 24

for the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking spice (can substitute cinnamon)
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1⅓ cup white sugar
  • 4 large, overripe bananas, mashed well (approximately 14 ounces)

for the Filling:

  • ½ cup dark brown sugar
  • 3 tablespoons water
  • 14 ounces sweetened condensed milk
  • ½ cup unsalted butter

for the Frosting:

  • 2 cups heavy cream, chilled
  • 8 ounces cream cheese, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla extract

Optional:

  • Toffee chocolate bar pieces for garnish (like Heath bar)

METHOD:

  1. Preheat oven to 180 degrees. Line a muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, baking spice, and salt in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.
  4. Bake for 20-24 minutes, or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.
  5. To make the filling: combine the dark brown sugar and water in a saucepan over medium heat. Whisk until sugar is dissolved. Increase heat to medium-high and bring to a boil. Do not stir! Boil for 3-5 minutes, or until mixture deepens in color. Stir in sweetened condensed milk and butter. Stir constantly for 3-5 minutes, or until mixture thickens ONLY sightly.
  6. To make the frosting: In the bowl of a stand mixer with a whisk attachment, beat heavy cream until stiff peaks form. Set aside. In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream.
  7. To assemble. Use a knife to cut out the top of a cupcake in a cone shape. Spoon/pipe in toffee filling. Put frosting in a pastry bag fitted with a 1M tip. Frost. Garnish with toffee bar pieces, if desired.
Advertisements

Vegan Chocolate Pumpkin Cupcakes

 

INGREDIENTS:

  • 2 cups almond milk (or soya milk)
  • 2 tspn apple cider vinegar
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 4 tspn vanilla
  • 2 cups flour
  • 2/3 cup cocoa powder
  • 1 1/2 tspn baking soda
  • 1 tspn baking powder
  • 1/4 tspn salt

METHOD:

  1. Preheat oven to 180 degrees C.
  2. In a mixer bowl, combine the almond milk and vinegar with a few strokes.  Allow them to sit for a few minutes until curdled.  Then add the sugar, oil, and vanilla.  Beat until frothy.
  3. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the wet in two stages, beating thoroughly in between.  After last addition, beat until smooth but do not overmix.
  5. Fill cupcake molds (greased or with cupcake paper) until about 3/4 full.  Bake for 18-20 minutes and then remove from oven and cool for 10.

Vegan Pumpkin ‘Buttercream’

INGREDIENTS:

  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup non-hydrogenated margarine (i.e. Earth Balance)
  • 8oz. canned pumpkin
  • nutmeg, to taste
  • cinnamon, to taste
  • clove, to taste
  • powdered ginger, to taste
  • 1 tspn vanilla
  • 3-4 cups of powdered sugar, sifted

METHOD:

  1. Sift the powdered sugar. The easiest way I’ve found to do this is in a food processor, since I go through vast amounts of the stuff.
  2. Combine shortening and margarine in a mixer bowl.  Beat until creamy.
  3. Add the pumpkin to the shortening and margarine and beat until combined.
  4. Add spices to taste and add the vanilla.  Mix.
  5. Slowly begin to mix in the powdered sugar, beating all the while, until the desired consistency is achieved.  If the buttercream gets too stiff, you can stir in a bit of almond milk.

After frosting the cupcakes, decorate as desired or with sifted cocoa powder.

 

Strawberry and Cinnamon Cupcakes

INGREDIENTS:
makes 12 cupcakes

for strawberry cupcakes:

  • 1/2 lb. frozen strawberries, thawed with juices
  • 1 1/2 Tbspn (17 gr) + 3/4 cup (150 gr) sugar
  • 1 vanilla bean
  • 1 1/2 cups (200 gr) AP flour
  • 1/4 tspn salt
  • 2 tspn baking powder
  • 3 egg whites
  • 1/4 cup whole milk
  • 1 stick butter, at room temperature

METHOD:

  1. Combine thawed strawberries (with juices) and 1 1/2 Tbspn sugar in a small saucepan. Split the vanilla bean and scrape the seeds into the saucepan. Cook and simmer until the strawberries have reduced by a half, leaving about 3/4 cup. Puree in a food processor and let cool completely.
  2. Preheat oven to 180 degrees C. Prepare and line 12 cupcake molds.
  3. Whisk to combine the flour, salt, and baking powder. Set aside.
  4. In a separate bowl, combine the egg whites and whole milk. Set aside.
  5. Beat the butter until light and fluffy. Gradually add the remaining 3/4 cup sugar and continue beating.
  6. Add the wet and dry ingredients in two additions, alternating between dry and wet. Beat until combined.
  7. Divide the batter between the cupcake molds, filling each mold to 3/4 full.
  8. Bake for 25-30 minutes until a toothpick inserted in the center of the cupcakes come out cleanly. Remove from the oven and let cool completely on a wire rack.

for cinnamon-cream cheese frosting:

  • 4 Tbspn (1/2 stick) butter, at room temperature
  • 1/2 tspn vanilla extract
  • 2 1/2 cups (300 gr) powdered sugar, sifted
  • 1 tspn ground cinnamon
  • 8 oz. (113 gr) cream cheese, cold

METHOD:

  1. Beat the butter until light and fluffy. Add the vanilla extract and mix until combined.
  2. Gradually beat in the sifted powdered sugar and cinnamon.
  3. Gradually add small chunks of the cold cream cheese, beating well after each addition.
  4. Frost cupcakes immediately. Top with sprinkles, if desired.

Cake recipe loosely adapted from Sky High Cakes.

Double chocolate (espresso) Cupcakes with Rose-scented cream cheese frosting

INGREDIENTS:
adapted from Rose Levy Beranbaum’s Cake Bible
makes 6-7 large cupcakes, more if using regular-sized cupcake liners

  • 2 Tbspn Dutch-processed cocoa powder
  • 1 Tbspn + 1 1/2 tspn black cocoa powder (or substitute with Dutch-processed cocoa)
  • 1 tspn instant coffee powder or espresso powder
  • 1/4 cup boiling water
  • 1 1/2 tspn vanilla extract
  • 3 large eggs
  • 1 1/4 cups (125 gr) AP flour
  • 3/4 cup + 2 Tbspn (175 gr) granulated sugar
  • 3/4 tspn baking powder
  • 1/4 tspn salt
  • 13 Tbspn (184 gr) unsalted butter, softened
  • 1 cup bittersweet chocolate chips

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.
  3. Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.
  4. In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.
  5. Add half of the chocolate mixture and the softened butter to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.
  6. Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, beat in the chocolate chips.
  7. Divide the batter amongst the paper cupcake molds, filling each about 3/4 of the way.
  8. Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.

Rose-scented cream cheese frosting
adapted from Magnolia Bakery

  • 1/2 stick butter, at room temperature
  • 1/2 tspn vanilla extract
  • 1/2 tspn rosewater
  • 2 1/2 cups powdered sugar, sifted
  • 8 oz. cream cheese, cold
  • 1 drop pink gel food coloring

METHOD:

  1. Beat the butter until light and fluffy, about 2-3 minutes.
  2. Add the vanilla extract and rosewater and mix until combined.
  3. Beat in the sifted powdered sugar.
  4. Gradually add small chunks of the cold cream cheese, beating well after each addition. Mix in the food coloring at the end.
  5. Use to pipe onto cupcakes immediately.  Top with shaved dark chocolate.

Earl Grey Dark Chocolate Cupcakes

INGREDIENTS:
makes 12 – 14 cupcakesfor cake:

  • 1 cup (200 g) sugar
  • 1 cup (140 g) all-purpose flour
  • 1/2 cup (46 g) Dutch-processed cocoa powder
  • 1/2 tspn salt
  • 1/2 tspn baking powder
  • 1/2 tspn baking soda
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/2 cup whole milk
  • 1/2 cup hot coffee

for frosting:

  • 6 teabags of Earl Grey
  • 1/2 cup sweetened condensed milk
  • 1/2 cup + 2 Tbspn heavy cream
  • 5 oz (142 g) unsweetened chocolate
  • 8 Tbspn butter
  • 1/2 cup (100 g) sugar
  • flaked finishing salt

METHOD:

  1. for cake. Preheat oven to 180° C. Prepare 12 – 14 cupcake tins with cupcake liners. Set aside.
  2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
  3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir to mix.
  4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
  5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
  6. Fill the cupcake liners about three-quarters full. Bake for 20 – 30 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done. Remove from oven, remove from pan, and let cool completely on a wire rack.
  7. for frosting. Place the Earl Grey teabags, condensed milk, and heavy cream in a small saucepan with a tight-fitting lid. Bring to a simmer, remove from heat, cover tightly, and let steep for at least one hour.
  8. Meanwhile, finely chop the chocolate and cut the butter into pieces. Place the chocolate and butter in a heatproof bowl and set aside.
  9. Remove the teabags from the milk mixture, making sure to squeeze as much liquid from the teabags as possible before discarding.
  10. Add the sugar to the milk mixture, return to the stove, and bring to a simmer.
  11. Pour the hot milk mixture over the chocolate and butter. Let sit for two minutes, then whisk until smooth. Let cool completely to room temperature.
  12. Once cool, transfer the ganache to the bowl of a stand mixture fitted with the paddle attachment. Whip on medium until light-colored and fluffy. Use immediately to spread or pipe onto the cooled cupcakes. The whipped ganache will firm up more once spread or piped.
  13. Top with a sprinkle of finishing salt.

Chocolate Guinness Cupcakes

 

INGREDIENTS:

makes ~24 regular sized cupcake

  • 1 12 oz. bottle of Guinness
  • 1/2  cup chocolate pudding (or milk)
  • 1/2 cup vegetable oil
  • 1 Tbspn vanilla
  • 3 eggs
  • 3/4 cup sour cream
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 1/2 cups AP flour
  • 1 1/2 tspn baking soda

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Combine cocoa powder, sugar, flour, and baking soda in a bowl and set aside.
  3. In a separate mixing bowl, combine Guinness, pudding (milk), oil, and vanilla.
  4. Beat eggs into wet ingredients one at a time.  Mix in sour cream.
  5. Gradually add the dry ingredients to the wet.
  6. Pour batter into lined cupcake pans (or make sure to butter your pans if they are not lined), about 2/3 full.
  7. Bake for 25 minutes if making regular sized cupcakes and 15-18 minutes if making mini sized ones.  Allow to cool before removing from tins.

Mascarpone cheese frosting

  • 1/2 lb. mascarpone cheese
  • 1/4 cup confectioner’s sugar
  • 3/4 cup heavy cream

METHOD:

  1. Place all ingredients in an electric mixer bowl.
  2. Beat on medium high until soft peaks form. Do not overmix!  Use immediately.

Chocolate cupcakes with lemon mascarpone frosting

INGREDIENTS:
makes about 18 cupcakes

for chocolate cupcakes:

  • 1 cup sugar
  • 1 cup flour
  • 1/2 cup cocoa
  • 1/2 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup boiling water

METHOD:

  1. Preheat the oven to 180 degrees C.  Prepare 18 cupcake molds and liners.
  2. In a mixer bowl, combine sugar, flour, cocoa, salt, baking powder, and baking soda.  Mix to combine.
  3. In a separate bowl, combine the beaten egg, vegetable oil, and milk.  Stir to mix.  Then, with the mixer on low, pour the wet ingredients into the dry ingredients.  Mix on low until evenly distributed.
  4. Pour the boiling water into the batter and mix on medium low until smooth.
  5. Fill the cupcake liners 2/3 full.
  6. Bake for 20-30 minutes.  When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done.  Remove from oven and let cool completely.

Tip: I highly recommend using cupcake liners for this because the cake is so moist and fluffy that it would probably stick to the cupcake molds and create much trouble!

for lemon mascarpone frosting:

  • 1/2 lb. mascarpone cheese
  • 1/4 cup powdered sugar
  • freshly grated zest of 2 large lemons
  • 3/4 cup heavy cream
  1. Combine all of the ingredients in a mixer bowl.  Beat on high until soft peaks form.  Do not overmix!
  2. Immediately after the frosting forms, pipe onto the cooled cupcakes.