Monday, September 27, 2010

September Cupcake recipes

.Recipe time!

So here are the recipes for this months cupcakes, these were the favorites of the past year.

First up is Key Lime Pie.  I got this recipe from the book Cupcakes! from the Cupcake Doctor.

1 large Lime, scrubbed (one tsp zest and 2 TBS juice)
4 large eggs (separate 3 of them, the cake mix uses 1 whole egg and 3 yolks. Save the other 3 egg whites for the Meringue)
1 package plain yellow cake mix
1 package vanilla instant pudding mix ( I like to use french vanilla)
1 1/4 cup water
1/3 cup vegetable oil ( you can use unsweetened Apple Sauce as well just add a bit more water too)
1 tsp coconut OR vanilla flavoring

1 can sweetened condensed milk (14 oz)
1/3 cup key lime juice (you can use regular lime juice but key lime is much better!)

1/4 tsp cream of tartar
3 large egg whites (reserved from the eggs used for the cake mix)
1/2 tsp coconut OR vanilla flavoring
1/3 cup granulated sugar
coconut (optional)

1. Place rack in the middle of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Prepare the cupcake batter: with a citrus zester or fine grater, zest the the lime and reserve one teaspoon. cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 TBS. Set aside. Separate 3 of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.

3. Add the remaining egg, cake mix, pudding mix, water,oil, coconut flavoring, lime zest, and lime juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides. Increase mixer speed to medium speed and beat for 2 more minutes, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop (and ice cream scoop works really well) 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18-22 minutes (I find mine can take as little as 15 minutes so keep an eye on them) Remove the pans and place them on wire racks to cool. Be sure that the cupcakes are completely cooled before filling. Increase oven temperature to 450 degrees F.

5.  Prepare the filling: Place the sweetened condensed milk and the key lime juice into a small bowl and stir until combined. Fill each cupcake with one tsp of the filling.  There are two methods for filling: One is to cut a well into each cupcake with a small paring knife making sure to leave plenty of cake in the bottom so the filling doesn't leak out. Keep the tops from the pieces you removed. Place the filling into the holes and replace the tops. Don't worry if they are not flush it will be covered by the meringue. The second method is to use a pastry bag.  Spoon the filling into a pastry bag with a medium or filling tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1TBS filling into the cupcake. Scrape the excess filling off the cupcake with a rubber spatula. After the cupcakes are filled place them on a baking sheet.

6. Prepare the meringue: Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, about 45 seconds. Add the coconut flavoring and one TBS sugar.  Continue beating on high, adding one TBS of sugar at a time, until stiff peaks form (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks.) Spoon or pipe 2 TBS meringue to the top of each cupcake and sprinkle with coconut. Place the pan in the oven. Bake until the meringue is a light nutty brown, 5-6 minutes.  Serve warm or let cool.

Prep time: 25 minutes
Bake time: 18-22 minutes (or 15-22 minutes)
Assembly time: 15 minutes

Root beer float cupcakes
Cake recipe

I found the recipe for the cake part at
I just cut and pasted from the original website and added my own comments.  I also skipped the glaze this time and they tasted great.  It really is the frosting that makes this recipe perfect so try it, you won't be sorry!

Root Beer Float Cupcakes submitted by TeamSugar member sarahkushner EDIT: It would appear that my little cupcake madness has been popping up all over the net! That being said, there are comments and emails GALORE about them, 99% positive and the rest questions and critiques.
1. USE LINERS! Yes I know that I don't have them in the photo... but I haven't had a chance to take a new photo. Use foil liners. And no, do not take the liners off.
2. If you can find root beer extract, more power to you, you can replace the vanilla extract with it. I prefer not to include things in recipes that you can't buy at a regular grocery store, as it bugs the heck out of me when I want to try a recipe, but have to order half the ingredients. I bought all the ingredients for these at one store, in one trip.
3. The glaze. Many critics say that its sticky. One person called it tasteless. A) Pour on the glaze while the cupcakes are still slightly warm like I say, it will soak in a bit, and some of the moisture will be taken out of the glaze and into the cupcake... once you let it set up a bit it shouldn't be sticky. B) I still don't know how it could be tasteless with both shnapps and root beer in it... I wanted to eat the stuff with a spoon... I did not add shnapps to the buttercream as thats the "vanilla float" part. If you think it has to do with proportions of wet to sugar... take it up with Paula Dean, as its an adaptation of a glaze she made for Lemon Blossoms.
4. Someone brought up a very good point. I say to fill the liners to the top with the batter, that works for my oven, they puff perfectly. But, I forgot my Alton Brown, and every oven is different... so filling to the top may not work for you... so if you are worried... don't do it, but you will end up with a few more cupcakes.
Root Beer Float Cakes
Cake Ingredients
1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze (Optional)
4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil
*for a more kid friendly version, replace schnapps with more root beer
You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me. Smiling
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of frosting atop each. For an added touch, you can even place a root beer barrel candy on each one.

Frosting recipe (this recipe is what really makes this cupcake it tastes like ice cream that won't melt!)

I found this recipe on Tasty Kitchen  there is also a photo tutorial that the Pioneer Woman did here if you like that sort of thing.

Some tips for this particular cupcake.  Whip the snot out of this! It makes it a bit more dense. Then after scooping the frosting onto the cupcakes refrigerate them to give the frosting time to cool and become more like ice cream.

  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions: 

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla. (I place the vanilla in before it cools as it seems to help get out any lumps that may have formed)

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.  ( Keep beating it until it is very thick!)

Tres Leches Cupcakes 

I found the recipe for the Tres Leches cake on The Pioneer Woman. This post is a photo tutorial so if you just want the original recipe it is here. I use a different topping so that recipe is included after the tres leches recipe.

  |   | Servings: 12 (This recipe only makes 12 so I doubled it)
  • 1 cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • ⅓ cups Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • ¼ cups Heavy Cream
  • 1 can Dulce De Leche

Preparation Instructions

Preheat oven to 350 degrees. (Line 1 cupcake pans with FOIL liners for 12 cupcakes. Trust me they are RICH)
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Scoop into cupcake cups with an ice cream scoop.  It will be about 2/3 full.
Bake for 18 to 22 minutes or until a toothpick comes out clean. Let cupcakes cool in the pan, it makes it easier to add the milk mixture.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.Cut wells into the cupcakes using a small paring knife and discard the plugs.  Pour the milk mixture into the wells.  You will probably fill each well twice.  Put the cupcakes into the fridge for at least 30 minutes, but longer is better, I've even done overnight.  When you are ready to serve the cupcakes fill each well with Dulce de Leche which you can make or buy at any store (I buy mine at Wally World.) Pipe on the best frosting ever and drizzle with dulce de leche sauce or caramel sauce. Serve and enjoy the amazing richness!

The Best Frosting Ever was originally found on The Pioneer Woman. This frosting is seriously my new go to frosting, it is light and not too sweet.  Other people top with whipped cream (check the original recipe for those instructions.)

  • Prep Time 15 Minutes
  • Cook Time 10 Minutes
  • Difficulty Easy


  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla. ( I stir in the vanilla while the mixture is still warm as it seems to help get rid of any lumps that may have formed.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. 

Last but not least is my Dark Chocolate Truffle cupcake recipe. This is a combination of three recipes that I found.  I'll start with the cake.

I found the recipe of course on Tasty Kitchen.

  • 2 cups White Sugar
  • 1-¾ cup All-purpose Flour, Spooned And Levelled
  • 1 cup Dark Cocoa ( I could only find Hershey's special dark cocoa so that is what I used)
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 whole Large Eggs, Room Temperature
  • 1 cup Whole Milk, Room Temperature
  • ½ cups Canola Oil
  • 2 teaspoons Pure Vanilla Extract
  • 2 Tablespoons Sherry (optional -I've never used it just add 2 TBS water instead)
  • 1 cup Boiling Water
  • 12 ripe strawberries (these are not in the original but you will need them for my cupcakes.)

Preparation Instructions

Combine dry ingredients in a stand mixer (or mixing bowl). I like to use Epicure cocoa for its flavour, but any kind will do. Add eggs, milk, oil, vanilla, and sherry, and mix on low until just combined. Add boiling water and mix until smooth. Make sure to scrape the sides of your bowl and make sure the batter under your beater is incorporated. Batter will be thin.

Place roughly 2 TBS of batter in each lined cupcake cup. This is very little batter but it will rise to fill the cupcake cups about half way which is perfect. Bake at 350 for 10 minutes. Keep an eye on it and check for doneness with a toothpick. After the cupcakes cool place half a strawberry in the center of each cupcake.

Next prepare the truffle filling.  I used the original recipe for the contest but this month I tried something a little different.  I tried whipping the truffle filling for a smoother and lighter texture.  I think it is a matter of taste as to which is better. I found the original recipe here.

Ghirardelli Sinful Chocolate Truffles
  • 1/4 cup heavy whipping cream (double if you want to make whipped truffle filling)
  • 2 bars (8 ounces) bittersweet Ghirardelli baking bars, broken in 1/4-inch pieces
  • 6 tablespoons unsalted butter, cut into small pieces


In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour over the cupcakes until the strawberry is covered. To make whipped truffle filling mix on high as the mixture cools.  The filling will lighten and fluff. You will need to scoop and spread the filling over the cupcakes and strawberries. The whipped truffle filling has a lighter texture but it won't hold as well as the regular truffle filling, it also has a stronger chocolate flavor.  Place the cupcakes in the refrigerator to cool and set while you make the ganache topping.

Chocolate Ganache

8 oz bittersweet chocolate baking bars broken into small pieces.
1 cup heavy whipping cream

Bring cream to a boil. Pour over the chocolate pieces and stir until smooth.  Pour over cupcakes to give a smooth finish. Refrigerate the cupcakes once again.

You can dip the cupcakes in Ghirardelli cocoa and chocolate powder to give them an authentic truffle look or leave them smooth and decorate how you wish.

I've also left the strawberry out of the cupcake and placed it on top instead.  This was also well received.

Thursday, September 23, 2010

A few more things that should be on here....
 These were for my niece's fifth birthday party.  The toppers were candy molds. The pumpkin cake is all edible except the picture of Cinderella and the decoration on the stem of the pumpkin (they were temporary tatoos!)

These next pictures are from my award winning Royal Dark Chocolate Truffle Cupcakes.  I won the amature division of the Artlink dessert contest in Longmont.
 Last but not least are the four cupcakes that I'm making for Life Teen this month: Key lime Pie,
Key Lime Pie

Tres Leches 

Rootbeer float

A simpler version of the truffle cupcakes

So that is about it for now...hope you enjoyed the pictures:)
Just wanted to post a couple pictures that the photographer took of the cupcakes for my cousin's wedding.  It was totally crazy, but I learned a lot and I think they turned out beautiful!

Tuesday, September 21, 2010

Opps, I fail in the keeping up with this thing department! I'll try to get caught up again soon...not only for you but for me...I came here looking for my own recipes!