Culinary Confessional

Cheesecake-Filled Carrot Cake Cupcakes For the Cake: 2 cups flour 2 tsp baking powder 2 tsp baking soda 1/2 tsp salt 3 tbsp cinnamon 1 tsp nutmeg 1 tbsp ground ginger 3/4 cup applesauce 3/4 cup vegetable oil 1 cup sugar 1 cup light brown sugar 4 eggs 2 tbsp vanilla paste 3 cups baby carrots—cooked, cooled, and pureed in a food processor For the Cheesecake Filling: 16 oz cream cheese, room temperature 1/2 cup sugar 2 eggs 1 tbsp vanilla For the Frosting: 16 oz cream cheese 2 sticks butter 7 cups confectioners sugar 2 tbsp vanilla paste Preheat oven to 375-deg. Line cupcake pans with foil liners. In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In the bowl of an electric stand mixer fitted with a flat paddle, combine the applesauce, oil, sugar, and brown sugar. Once well combined, add the eggs one at a time, then add the vanilla and beat well. Fold in the flour mixture, followed by the mashed carrots. Continue folding until fully incorporated, but be careful not to overmix. Scoop 1/2 cup of the carrot cake batter into each cupcake line, filling it halfway. Then top with 2 tbsp of the cheesecake batter. Bake for 20 minutes, or until the cheesecake topping just begins to turn golden brown and a toothpick inserted into the center comes out sans crumbs. Then cool the cupcakes on a wire rack until completely cooled. In the meantime, in the bowl of an electric stand mixer fitted with a flat paddle, combine the cream cheese and butter. Once combined, add the confectioners sugar and vanilla, beating until creamy. Ice the cooled cupcakes with the cream cheese frosting, then enjoy! Approximate Nutritional Values: http://www.food.com/recipe/cheesecake-filled-pumpkin-cupcakes-394690

Apple Cobbler Cupcakes with Cinnamon Cream Frosting 2-1/2 cups Granny Smith apples, chopped 1-1/2 cups flour 1-1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp ground ginger 1/2 cup butter, room temperature 3/4 cup dark brown sugar 1/4 cup sugar 2 eggs 1/2 cup sour cream 1/4 tsp lemon extract Preheat oven to 350-deg.  Line a muffin tin with cupcake liners. In medium bowl, sift together the flour, baking powder, baking soda, and ginger. In the bowl of an electric mixer fitted with a flat paddle, beat the butter until fluffy, then add the white and brown sugars.   Beat until well combined, then add the eggs, one at a time, beating thoroughly after each addition.  Then add the sour cream and lemon extract. Add the chopped apples and, with a rubber spatula, fold into the batter. Fill the cupcake liners 2/3 of the way.  Bake for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool on a wire rack before frosting. For the Frosting: 6 oz cream cheese, room temperature 3 tbsp butter, room temperature 3 tbsp cinnamon 1 tsp vanilla paste 2 cups confectioners sugar, sifted

In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese until fluffy, then add the butter and beat until thoroughly combined before adding the cinnamon and vanilla paste. Gradually add the confectioners sugar and beat until combined.  (Note: If the frosting gets too thick, add some heavy cream, one tbsp at a time. to thin until spreadable.) Approximate Nutritional Values: http://www.food.com/recipe/apple-cupcakes-41260

Cooking Tip: A Visual Guide to the Perfect Cupcake

How seriously cute are these guys???

Creamsicle Cupcakes 1/2 cup butter, softened 1 cup sugar 1 egg 1 egg white 4 tsp vanilla paste Zest of two oranges 1-1/2 cups flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1 cup sour cream Preheat oven to 350-deg.  Prepare a muffin tin with cupcake liners. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In the bowl of an electric stand mixer fitted with a flat paddle, cream together the butter and sugar. Beat in the eggs, one at a time, then add the vanilla paste and orange zest, beating until all ingredients are well combined. Add the flour mixture in sections, alternating with the sour cream (note: the batter will be thick). Fill the cupcake liners in the muffin tin with a 1/4 cup of batter each. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Let cool, then pipe on frosting (see recipe below). Creamsicle Frosting 1 stick of butter, softened 3-3/4 cups confectioners sugar (divided) 1 pinch salt 2 tsp vanilla paste 2 -4 tbsp milk Zest of 1 orange Juice of half an orange 1 tsp orange food coloring In the bowl of an electric stand mixer fitted with the flat paddle attachment, beat the butter and vanilla until creamy, then add the salt. Add 3 cups powdered sugar, one cup at a time, fully incorporating each addition before adding more. Add the milk, one tablespoon at a time, until the frosting is thick but spreadable.  Remove slightly more than half of the frosting out of the bowl and spoon into a small piping bag. To the frosting still in the bowl, add the orange zest, orange juice, and orange food coloring.  Beat until fully combined, adding more confectioners sugar as needed to return the frosting to spreadable consistency.  Then spoon the orange frosting into a small piping bag. Place the two piping bags filled with the different frostings into a larger piping bag, side-by-side.  Cut the tips of the bags, then squeeze gently until both frostings pipe at once.  Frost the cupcakes evenly with the vanilla and orange cupcakes, then serve and enjoy! Approximate Nutritional Values:  http://www.food.com/recipe/creamsicle-cupcakes-454785

Banana Cupcakes with Peanut Butter Frosting For the Cupcakes: 1/2 cup softened unsalted butter 1-1/4 cups sugar 2 large eggs 2 medium ripe bananas, peeled and chopped 1/4 cup honey 1/4 cup plain yogurt 1 tsp vanilla paste  1 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 2-1/3 cups flour For the Frosting: 2 cups confectioners sugar 3/4 cup creamy peanut butter 1 tsp vanilla paste 1/8 tsp salt 1/3 cup half and half 1-1/3 cups honey roasted peanuts, crushed Preheat the oven to 350-deg. Lightly grease both a muffin pan and the cupcake liners. In the bowl of an electric mixer fitted with a flat paddle, beat the butter until fluffy, then add the sugar in a steady stream until well combined.  Then add the eggs one at a time, incorporating thoroughly into the batter before adding the next one. Add the banana, honey, and yogurt, beating until well combined, followed by the vanilla, baking powder, baking soda, salt, cinnamon, nutmeg, and flour. Beat until thoroughly combined. Using an ice cream scoop, fill the cupcake wrappers 3/4 full. Bake for 24-27 minutes or until a toothpick inserted into the center comes out clean.   Remove to a wire rack to cool completely. For the frosting, combine the confectioners sugar, peanut butter, vanilla paste, salt, and half and half into the bowl of an electric mixer fitted with a whisk attachment. Beat until fluffy, then generously frost the cupcakes. Place the crushed peanuts on a plate, then carefully roll the frosted cupcakes over the nuts. Let sit for five minutes, then serve.  Approximate Nutritional Values:  http://www.food.com/recipe/banana-cupcakes-w-peanut-butter-frosting-462495

Cadbury Cream Egg Cupcakes For the Cupcakes: 2-1/2 cups cake flour 1-2/3 cups sugar 3/4 cup butter, softened 2/3 cup cocoa powder 1 package chocolate fudge instant pudding mix 1-1/4 cup milk 1-1/4 tsp baking soda 1/4 tsp baking powder 1 tsp salt 1 tsp vanilla extract 3 large eggs 24 Cadbury Eggs (frozen) For the Frosting: 1-1/2 cups unsalted butter, room temperature 5-6 cups confectioners sugar 1 tsp almond extract 1 tsp vanilla extract 1/4 tsp salt 2-3 tbsp milk Preheat oven to 350-deg. For the cupcakes: In an electric mixer fitted with a flat paddle, cream the sugar and butter.  Once fluffy, add the milk and eggs. Sift together the flour, instant pudding mix, cocoa powder, baking soda, baking powder, and salt.  Then gradually add to the wet ingredients in the mixer.  Add the vanilla extract, then beat until all ingredients are just combined. Fill cupcake liners a third of the way full and place a Cadbury Egg (thick side first) down inside batter.  Top eggs with another 1-2 tsp of batter. Bake for 18-20 minutes or until a toothpick inserted into the side of the cupcake, (since the Cadbury Eggs are in the center) comes out clean.  Remove from the cupcake pan and let cool on a wire rack. For The Frosting: In an electric mixer fitted with a whisk attachment, beat the butter until creamy. Add the confectioners sugar 1 cup at a time, then add the almond and vanilla extracts, salt, and milk. (Note: Add more confectioners sugar or milk until desired consistency is reached.) Top the cupcakes with frosting and enjoy!  (For fun, garnish the cupcakes with Cadbury Egg shells.) Approximate Nutritional Values: http://www.food.com/recipe/be-mine-chocolate-cream-cupcakes-202145 

Cooking Tip: Good Things Come in Small Packages When you need to package cupcakes individually for bake sales, gifts, etc, place each one in a clear plastic cup, then wrap the cup with clear or colored cellophane wrap. Use a twist tie to secure the wrapping at the top and hide it with a decorative ribbon.

Apple Pie Cupcakes For the Cupcakes: 3 cups sifted cake flour 1 tbsp. baking powder 1/2 tsp. salt 1 cup unsalted butter, at room temperature 2 cups sugar 4 eggs 1-1/2 tsp. vanilla extract 1 cup milk For the Filling: 2 tbsp. butter 2 tsp. cinnamon 2-3 tbsp. sugar 3 large Granny Smith apples--peeled, cored, and diced For the Cinnamon Buttercream Frosting: 1 cup unsalted butter at room temperature 6-8 cups confectioners sugar, sifted 1/2 cup milk 2 teaspoons vanilla extract 1 tablespoon cinnamon Preheat oven to 350-deg. In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcake liners, filling about 3/4 full. Bake until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely. For the filling: heat the butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool. While the apple mixture cools, use a funnel to remove a chunk from the center of each cupcake, leaving a rim around the top of cupcake. Fill holes with cooled apple mixture. For the Frosting: Beat butter in a stand mixer until smooth.  Add 4-5 cups confectioners' sugar, milk and vanilla.  Beat until sugar disappears.  Add more sugar, by 1/2 cups, until desired consistency is reached. Beat in the cinnamon, then ice the cupcakes and serve. Approximate Nutritional Values:  http://www.food.com/recipe/apple-pie-cupcakes-245220

Cookie Dough-Stuffed Dark Chocolate Cupcakes Courtesy of: Tracey’s Culinary Adventures For the Cupcakes: 1 cup all-purpose flour 1/3 cup Dutch-processed cocoa powder 1/4 cup granulated sugar 1/2 cup packed light brown sugar 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup whole milk, at room temperature 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs, at room temperature For the Cookie Dough 1/2 cup (8 tablespoons) unsalted butter, at room temperature 1/4 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup half-and-half 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup mini chocolate chips For the Frosting: 3/4 cup (12 tablespoons) unsalted butter, at room temperature 2 cups confectioners sugar 1 cup of the cookie dough mixture Preheat oven to 350-deg. Line a muffin pan with paper liners. Sift the flour and cocoa powder together into a large bowl (I almost never sift, but find it's the best way to deal with lumps in cocoa powder). Add the granulated sugar, brown sugar, baking soda, baking powder, and salt and whisk to combine. Add the milk, oil, vanilla and both eggs to the dry ingredients and whisk just until all of the ingredients are evenly incorporated. Divide the batter evenly among the wells of the prepared pan, filling each about 2/3-full. Bake the cupcakes for about 20 minutes, or until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes, then remove them to the rack to cool completely. Meanwhile, make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the half-and-half and the vanilla. With the mixer on low, add the flour and the salt and beat just until incorporated. Remove 1 cup of the cookie dough mixture and set aside to use in the frosting. Add the mini chocolate chips to the cookie dough left in the mixer bowl and stir to evenly distribute. (At this point, I remove the prepared cookie dough from the mixer bowl so I can use it to make the frosting - I don't bother washing it out.) To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Gradually add the confectioners sugar to the bowl, about 1/2 cup at a time, and continue beating until the mixture is smooth. Add the cookie dough mixture (the 1 cup you reserved before adding the chocolate chips) to the frosting and beat until the mixture is smooth and fluffy, about 3 minutes. To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with some of the cookie dough mixture, then replace the top portion of the cone (you'll need to slice off the tip). Transfer the cookie dough frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Garnish with additional mini chocolate chips, if desired. Approximate Nutritional Values: http://www.food.com/recipe/chocolate-chip-cookie-dough-stuffed-cupcakes-447706

Cooking tip: use a marshmallow to catch wax drips from birthday candles

Banana Cream Pie Cupcake Recipe Courtesy of: luscious-food-recipes For the Nilla Wafer Crust: 4 cups Nilla Wafers, crushed finely 1 stick (8 tablespoons) butter, melted For the Roasted Banana Cake: 3 ripe bananas 2 cups cake flour (not self rising), sifted 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 3 large eggs, separated 1/2 cup sour cream For the Vanilla Bean Banana Pastry Cream: 2 cups whole milk 6 egg yolks 2/3 cups sugar 1 vanilla bean 1/2 cup flour 2 teaspoons banana extract For the Chantilly Cream: 2 cups heavy cream 4 tablespoons sugar 1 banana 1/2 cup raw sugar (Turbinado) 1/2 cup coconut shavings, toasted Preheat oven to 400-deg.  Line standard muffin tins with paper liners. Place 3 whole peeled bananas on a baking sheet and roast 15 minutes. Remove bananas from oven and let cool, reduce oven temperature to 350-deg. Mix nilla crumbs with melted butter and blend together thoroughly, either using a food processor or your hands. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown. Meanwhile, sift together cake flour, baking soda, baking powder, and salt and set aside. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add roasted bananas and beat to combine. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Beat in vanilla. In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third whites into batter to lighten. Gently fold in remaining whites in two batches. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean (I use a toothpick), about 17 minutes. Transfer tins to wire racks to cool completely. Cupcake can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers. Bring the milk to a boil. Set aside. Place the yolks, sugar and scrape seeds from the vanilla bean (save the pod and set aside) in a bowl and work with a wire whisk until it forms a "ribbon". This should take 3 to 4 minutes. Using a sifter, add the flour and mix well. Add half of the hot milk to the yolk mixture and mix well, throw the vanilla pod in the mixture. Pour the yolk mixture into the remaining milk, mixing as you go along. Bring to a boil on medium heat, stirring constantly with the whisk. The sauce will thicken as soon as it reaches the boiling point. Reduce heat and cook for 2 to 3 minutes, stirring constantly to avoid scorching. Remove from heat add pour through a strainer into a large bowl. Add banana extract and allow to cool to room temperature. In a large bowl place 2 cups of heavy cream and using a whisk or hand blender, whip until it forms soft peaks. Add the sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use. To finish, using a small spoon or 1" circle cooking cutter, core out the centers of the cupcakes for the custard filling and set the tops aside. Fill each cupcake to the top with custard and place the tops back on. The top will be a little higher than the rest of the cupcake but that will help hold the height when you add the whipped cream. Place chantilly cream into a pastry bag fitted with a medium French-star tip. Generously pipe whipped cream on top of cupcakes, making sure you cover the tops completely. Peel banana and slice into 1 inch rounds. Coat with raw sugar and using a hand-held torch, lightly burn the sugar on each side. Garnish with bruleed bananas and toasted coconut shavings, finishing it off with a nilla wafer. This can be enjoyed either at room temperature or frozen as an ice cream cake! Approximate Nutritional Values: http://www.food.com/recipe/banana-cream-pie-cupcakes-425150

Pumpkin Cupcakes with Butterscotch Frosting For the Cupcakes: 1 cup plus 2 tablespoons sifted cake flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, room temperature 2 eggs, room temperature 1/2 cup pumpkin puree 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fresh nutmeg 1 teaspoon vanilla paste 1/4 cup butterscotch chips Non-stick cooking spray For the Frosting: 1/4 cup unsalted butter 1/3 cup brown sugar, firmly packed 1/4 cup heavy cream 1-1/2 cups confectioners sugar 1/2 teaspoon vanilla extract Preheat oven to 350-deg and spray liners with non-stick spray.  Sift together flour, sugar, baking powder, and salt and transfer to an electric mixer fitted with flat paddle.  Mix briefly on low speed to combine.  Add butter little by little, continuing to process on low speed until mixture resembles coarse crumbs. In a small bowl, whisk together the eggs, pumpkin, cinnamon, ginger, nutmeg and vanilla.  While the mixer runs low speed, drizzle half of wet ingredients into the mixing bowl, continuing to blend until just combined.  Then increase the speed to medium-high and mix until the batter is light and fluffy, about 1 to 2 minutes.  Add the remaining liquid ingredients in a slow steady stream, continuing to mix until thoroughly incorporated, about 15 seconds longer, scraping down sides of the mixer bowl as necessary.  Divide mixture into cups about two-thirds full.  Bake for 8 to 10 minutes, or until golden brown on top and a skewer inserted into the center comes out clean.  For the frosting, melt the butter in a heavy saucepan over medium-low heat.  Add brown sugar and stir constantly with a wooden spoon. After 2-3 minutes, the sugar will melt and the mixture should be smooth and then begin to bubble.  Once this happens, stir constantly for 2 minutes. Carefully add the cream (note: the mixture will hiss and bubble violently) and stir constantly for another 2 minutes.  The mixture will thicken slightly and look smooth and glossy. Remove pan from heat and let cool for 5 minutes, stirring frequently.  Then beat in the confectioners sugar and vanilla with a whisk. (Note: if the frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth, and spreadable.) Frost the cupcakes when completely cooled and garnish with butterscotch chips. Approximate Nutritional Values:  http://www.food.com/recipe/pumpkin-cookies-with-caramel-frosting-486562