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| similar to mine, except for the wedge :) |
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Yield: 12 cupcakes | Prep Time: 45 minutes | Bake Time: 18 to 20 minutesFor the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie fillingFor the Glaze:
¾ cup powdered sugar
2 tablespoons CokeFor the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish (I modified my icing by adding a little bit of the maraschino cherry juice for a cherry flavor)
Optional: Cut some bendy straws in half and add to the top for an added coke float look
1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.(Recipe adapted from The Novice Chef)
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| refreshing mint lemonade served in specialty bottles and tagged with your guest's table numbers |
Yield: About 2 cups
Ingredients:
- 1 stick (1/2 cup) room-temperature butter
- 1/2 tsp. ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cardamom
- 1/8 tsp. sea salt
- 2.5 cups sifted confectioners sugar
- 4 tbsp. instant chai concentrate
Preparation:
This frosting recipe can be prepared up to one week in advance and stored in a sealed, refrigerated container.
- In a medium-sized mixing bowl, cream all the ingredientys except for the confectioners sugar and "chai tea" concentrate.
- Once the butter mixture is light and fluffy, begin adding the sugar one heaping tablespoon at a time. Beat the mixture as you add the sugar, or beat it until it is smooth in between adding each scoop.
- Add three tablespoons of the chai concentrate. Beat until smooth
- Add more chai concentrate as needed to achieve the desired consistency.
- If desired, chill the frosting before using it to ice cake, cupcakes or other baked goods.
It yields rough two cups of frosting, which is enough to frost about one-dozen cupcakes or one eight-inch, two-layer layer cake.
Irish Car Bomb CupcakesYield: 24 cupcakes | Prep Time: 40 minutes | Bake Time: 17 minutesFor the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour creamFor the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskeyFor the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.(Recipe adapted from Smitten Kitchen)
