APPLESAUCE CUPCAKE WITH BUTTERSCOTCH CREAM CHEESE FROSTING

Made these cupcakes for a co-workers' birthday. I know some of  my foodie friends will not like the idea of using a cake mix. I don't really mind making cakes out of the box, end products are actually good. Now for the frosting, i want mine from scratch,  taste a whole lot better. Hey...that's my opinion ;)

This recipe is a combination of my previous cupcake recipe with some substitutions. In lieu of oil i used applesauce, which is not a secret, applesauce can be used to substitute the liquid for your cake batter. For the frosting i used the same recipe w/ the addition of the butterscotch ganache.. Viola a successful cupcake....and. is another keeper for sure!!! love the combination!

CUPCAKE BATTER
Ingredients:
1 package yellow cake mix
16 ounces applesauce
3 eggs

Preheat oven to 350 degrees F.
Using an electric mix, beat eggs, mix in cake mix, stir in apple sauce. Mix the batter well.
Scoop the batter into the cupcake liners, filling each liners about 2/3 full.
Bake cupcakes for 25 to 30 minutes or insert a toothpick through the center of the cupcake. If toothpick comes out clean, the cupcakes are done.
Let them cool on cookie racks.

BUTTERSCOTCH GANACHE
Ingredients:
1 package (11 oz) butterscotch chips
1 pint heavy cream

In a small pan, bring heavy cream just to a boil. Mix in butterscotch chips, whisk until smooth.
Let it cool or until thickened.

BUTTERSCOTCH CREAM CHEESE FROSTING
Ingredients:
1/4 C butterscotch ganache (you can add more if needed)
1 stick butter (softened)
1 package (8 oz ) cream cheese (softened)
3 cups powdered sugar (add one more cup if needed)

Beat butter, ganache, cream cheese in a mixer until well blended.
Add sugar gradually, beating after each addition until mixed and incorporated.
**add more powdered sugar if frosting is a bit runny.
**add a teaspoon of milk if frosting is to stiff.

ASSEMBLE THE CUPCAKE:
1. Spread a little of the ganache on top of the cupcake, just enough that it'll not drip on the sides.
2. Put frosting in a star tipped decorators bag.
3. Start piping from the outer edge working inward.

MOLTEN CARAMEL-APPLE CAKE

So, today April 5, 2011 is National Caramel Day and today is my day off..oh yeah what a wonderful excuse to honor the caramel day. Actually i had this recipe on "my to make list" it just became priority because of the special day! lol!
I have made molten lava cakes before. I have made Molten Buttersctoch Cake and Molten Chocolate cake but this recipe from Betty Crocker Cookbook is something different so i had to make it. As expected it satisfied my craving. I love caramel and apple so what could go wrong? right?!!!

Makes 6 cakes using ramekins
Prep Time: 15 minutes
Start to Finish: 35 minutes

2 T cinnamon graham cracker crumbs (2 squares) I had the honey kind so i just added a dash of cinnamon to the crumbs
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping
1/2 cup all purpose flour + 1 T for dusting
3/4 cup chopped peeled apple
powdered sugar, if desired

1. Heat oven to 450 degrees F. Spray bottoms and sides of 6 (6 oz) custard cups with baking spray (I USED ROOM TEMPERATURE BUTTER) then dusted with flour. Sprinkle 1 teasponn of cracker crumbs onto bottom and around side of each cup.

2. In large bowl, beat whole eggs and egg yolks with whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully- cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.

4. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup: turn plate and cup over Remove cup. Sprinkle cakes with powdered sugar. Serve warm

NOTE: I ADJUSTED THE OVEN TEMP ON THE SECOND BATCH THAT I MADE.  I TURNED IT DOWN TO 400 F. WHEN I MADE THE FIRST BATCH AT 450 F IT WAS NOT AS GOOEY AS IT WAS SUPPOSED TO BE. SO I THINK IT'LL ALL DEPEND ON YOUR OVEN. SO PLS. BABYSIT YOUR CAKE;)

SNICKERDOODLE CUPCAKES

HAPPY NEW YEAR!!! FROM THE BOTTOM OF MY HEART, I THANK YOU, ALL MY FOLLOWERS AND READERS, YOU ARE MY INSPIRATION!

Yes, i'm ending the year 2010 with a cupcake blog! As for my new year's "promise"...i will learn more cupcake recipes  and hone my cupcake decorating=;)!

And ofcourse share more Filipino dishes.  I know i've been slacking w/ The Daring Kitchen and Kulinarya Cooking Club..i will be back and be active again!!!

Enough said now on to my last blog for 2010. Snickerdoodle Cupcakes, yup it does taste like the snickerdoodle cookies, even better if i may say so!!

Got the recipe from  DUNCAN HINES


Ingredients
1 package Duncan Hines white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Frosting:

1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon

Baking Instructions

1. Preheat oven to 350 degrees and line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 22-25 minutes Allow the cakes to cool completely.

Frosting:

2. Beat butter until fluffy for frosting. Add all other ingredients.

APPLE CUSTARD TEA CAKES

Apples, apples, apples!!!! I've made Apple Chips and Apple Almond Salad , Apple Crumb Muffins and Apple Butter . They were all delicious if i may say so!

This time i made cupcakes which i think look interesting and beautiful. Got the recipe from Cupcake cookbook by Pamela Clark.  I like a lot of her recipes so expect for more cupcakes soon=;)

I made a slight adjustment w/ the milk. I find the batter a bit thick so i added  2 more tablespoons of milk. Other than that..the cupcakes were a success!

APPLE CUSTARD TEA CAKES
Recipe from Cupcakes by Pamela Clark

Ingredients:
Cake batter:6 T butter - i used unsalted
1/2 t vanilla extract
1/2 C sugar
2 eggs
3/4 C self-rising flour
1/4 C instant vanilla pudding mix
3 T milk - i added 2 tablespoon
1 large unpeeled apple, cored, sliced finely- i used mandoline to have a uniform slice
2 T butter, extra melted
1 1/2 T sugar, extra
1/2 t ground cinnamon

Custard:
1 1/2 T instant vanilla pudding mix
1 1/2 T sugar
1/2 C milk
1/4 t vanilla extract

1. Make custard. Recipe below.
2. Preheat oven to 350 degrees F. Line 6 hole oversize (Texas) or 12 hole standard muffin pan with paper baking cups.
3. Beat butter, vanilla, sugar, eggs flour, pudding mix and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
4. Divide half the mixture among baking cups. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple slices, pressing slightly into cake.
5. Bake large cakes about 40 minutes, small cakes about 30 minutes.
6. Brush hot cakes with extra butter, then sprinkle with combined extra sugar and cinnamon. Turn cakes onto wire rack. Serve warm or cold.

CUSTARD:
Blend pudding mix and sugar with milk and vanilla in small pot; stir over medium heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap, cool.

CHOCOLATE DULCE DE LECHE CUPCAKES

My oh my...me and my cupcakes! lol! Okay this time i used chocolate cake mix. This is the season to take advantage with cake mix, they are on sale.

What you will need:

1 can dulce de leche

1 box chocolate cake mix - For the ingredients and how to make the cupcake batter, follow the box instructions.

Buttercream Frosting
Ingredients

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream
2 t dulce de leche

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Fold in 2 T of dulce de leche into the frosting.

Bake the chocolate cupcake according to cake mix instructions.

Using a melon baller, scoop out a little portion  in the middle of the cupcake. Save the small piece.

A can of Dulce de Leche

Put a teaspoon or less depending on how much dulce de leche you like on the scooped out portion.

Place back the small piece of the cake to cover .

With the buttercream frosting cover and decorate your cupcakes.

TIRAMISU CUPCAKES

I love cupcakes! This is another favorite of mine. It's easy, so good and kid friendly...yup!! no alcohol on this recipe!. I've tried baking both from scratch and the scratch the box=;). Obviously making your cake from scratch is better but when you are in a hurry "scratch the cake mix box" is also good. Seriously, i like them both.

I will post both, now you decide which one you'd like to make first. Again i like both the cake mix box and making your own cake.

TIRAMISU CUPCAKES FROM SCRATCH


Makes 24 cupcakes

• 1 1/4 cups all purpose flour

• 1 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 3/4 cup milk

• 11/2 tsp vanilla extract

• 6 tablespoons unsalted butter, room temperature, cut into pieces

• 1 large egg

• 1 cup sugar

• Unsweetened cocoa powder, for dusting

• Espresso or coffee syrup (recipe to follow)

• Mascarpone Frosting (recipe to follow)

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with cupcake liners.

2. Sift together the flour, baking powder, and salt. Set aside.

3. With an electric mixer on medium speed, cream butter and sugar until light and fluffy .

4. Add the egg and vanilla, mix until combined into the batter.

5. Finally, alternately add the dry ingredients and milk.

6. Divide batter evenly among lined cups, filling each three-quarter full.

7. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.

8. Transfer tins to wire racks to cool completely before removing cupcakes.

9. To finish, brush tops of cupcakes evenly with coffee syrup; repeat until all syrup has been used.

10. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Espresso/Coffee Syrup

1 C freshly brewed espresso or concentrated coffee

11/2 T sugar
Stir until sugar has dissolved.



*****Mascarpone Frosting:

Makes about 2 cups

• 1 cup heavy cream

• 8 ounces mascarpone cheese, room temperature

• 1/2 cup confectioners' sugar, sifted

Directions

1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

****If you can't find mascarpone you can use cream cheese as the substitute

****The chocolate chips are optional. You can garnish them w/ chocolate shavings if you want.

TIRAMISU CUPCAKES USING A YELLOW CAKE MIX.

Check the cake mix box for ingredients and instructions to make the cupcakes.
I used the same recipe for both the Espresso Syrup and the Mascarpone Frosting.

RHUBARB COOKIE CAKE

I was given a bag of rhubarb stalks, I haven't cooked/baked with rhubarb, to be honest, i'm not really a fan of rhubarb. But i didn't want to put these rhubarb to waste.

First thing that came to my mind was to make strawberry rhubarb pie which is the common way to use rhubarb. I'm not a pie fan as well so i surfed and researched and found this Land O Lake recipe. Oh this recipe is definitely a keeper.

Rhubarb isn't that bad after all. I actually love the smell. You will have to take out the stringy part of the stalk just like you would a celery stalk. The browned butter shortbread cookie crust compliments the rhubarb custard filling. The browned butter shortbread cookie crust was so good that i'm using it again w/ another kind of fruit.


Preparation time: 15 min
Baking time: 40 min

Crust Ingredients:

½ C Land O Lakes Butter
1 C All purpose flour
1/3 C sugar

Filling Ingredients:

2 C sliced fresh rhubarb
2/3 C sugar
¼ C all purpose flour
¾ t baking powder
½ t ground ginger
2 eggs
¼ C firmly packed brown sugar

Topping Ingredients:

1 C whipping cream
2 T firmly packed brown sugar (I used light brown sugar)

Heat oven to 350°F.
Melt butter in 2-quart saucepan over medium-low heat.
Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat.
Add 1 cup flour and 1/3 cup sugar; mix well.
Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl.
Beat in eggs with wooden spoon until smooth; pour over crust.
Sprinkle 1/4 cup brown sugar evenly over top.
Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Cool at least 30 minutes before cutting.

Combine whipping cream and 2 tablespoons brown sugar in small bowl.
Beat at high speed until soft peaks form.
Dollop each serving with sweetened whipped cream.

*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.

HUMMINGBIRD CUPCAKES

This is a Martha Stewart inspired recipe. My version is semi-homemade, which came out pretty good! ...really, really good!!

Ingredients for the cake:

1 box yellow cake mix
3 eggs
1 1/4 C water
1/3 C oil
1 ripe banana (cubed)
1 C crushed pineapple drained
1/2 C roasted sweetened coconut flakes
1/2 C roasted chopped pecans

1.Preheat oven to 350 degrees F. Line cupcake pan with paper liners; set aside.

2. Follow the cake mix box instructions to make the cake batter.

3. Add in the chopped banana, crushed pineapple, walnuts and coconut. Stir and mix until combined.

4. Divide batter evenly among liners, filling about 2/3 full. Bake until golden brown and a cake tester inserted in the center comes out clean, about 25 to 30 minutes.

5. Transfer to a wire rack to cool completely. Once cupcakes have cooled, top each cupcakes with the cream cheese frosting. Decorate with dried pineapple flowers. Serve at room temperature.


CREAM CHEESE FROSTING
Ingredients for the frosting:

1 8 oz cream cheese (room temperature)
1 stick unsalted butter (room temperature)
1 lb powdered sugar
1 teaspoon vanilla extract

Makes 3 cups

Directions

1. Beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.

2. Reduce mixer speed to low. Slowly add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

PINEAPPLE BLOOMS/FLOWERS

Makes about 3 dozens depending on the size of your pineapple.

Ingredients for pineapple blooms/flowers:

1 Fresh ripe pineapple peeled.

Directions:
1. Preheat oven to 250 degrees F. Line two baking sheets with nonstick baking mats or parchment paper.

2. Using a small melon baller, remove pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Let cool in a small muffin pans to form flowers. Refrigerate in an airtight container up to 3 days.

CHOCOLATE BACON CUPCAKE WITH WALNUT CARAMEL SAUCE

I have been seeing this salty and sweet cupcake/cake combination on food TV shows and around the food "blogsphere". Bacon with sugar is not new to me though, a member of my in laws used to dip her bacon with sugar which i thought was weird at that time, i just couldn't imagine the taste.

Okay, okay i succomb to the temptation and made these cupcakes. It is surprisingly good. So, i brought some to work and didn't tell my co-workers that it had bacon, until they finished all the cupcakes.  They loved it, they wouldn't have thought that the hint of the saltiness was the bacon w/c worked well with the chocolate and the caramel.  I probably should have added more bacon to make the bacon distinct? nah...i don't think i will like it if i added more bacon bits.

The recipe for the chocolate cupcake was adapted from the book "Best Loved Hershey's Sweet and Sensational"- Chocolate Squares with Nutty Caramel Sauce

Ingredients:
Y: 16 cupcakes
1 C sugar
3/4 C all purpose flour
1/2 C hersheys cocoa powder
1 /2 t baking powder
1/2 t salt
3/4 C oil
3 eggs
1/4 C milk
1/2 t vanilla extract
12 pcs caramel candies
1/2 C milk (for caramel sauce)
1 C roasted walnuts or pecans
6 slices of bacon ( about 1 C bacon bits)
brown sugar for the bacon

Heat oven to 350 degrees F.

Arrange bacon slices on a sheet pan, sprinkle brown sugar and bake until crispy.

Set aside and let it cool.

Roast walnuts or pecans in the oven for 10 minutes. Cool then chop finely. Set aside.

Stir together sugar, flour, cocoa, baking powder and salt in mixer.

Add oil, eggs, milk and vanilla; beat until smooth.

Pour batter evenly into the cupcake liners.

Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.

Cool completely.

Remove wrappers from caramels. Combine caramels and milk in small saucepan.

Cook over low heat stirring occasionally until smooth and well blended.

Sprinkle chopped walnuts on top of the cupcake then drizzle with caramel sauce.

Clementine Spice Cake and Cup Cakes

Got the inspiration from Katie Goodman . Clementines are in season which means it's sweet and what a wonderful way to use them as the main ingredient to a cake.

For my version i used a yellow cake mix and added the spices. If you want to make this using a cake mix i would suggest to use a Spice Cake Mix so you don't have to add the necessary spices. The clementine juice, the molasses and the spices were a perfect combination. This is a beautiful cake.

The only problem i had was the cream cheese toppings. Katie's instruction is to spread the cheese topping to the cake batter. It didn't work for me, as i was spreading the cheese the batter tend to mix with the toppings which is why it was hard to spread the cheese. So i decided to bake the cake halfway enough to harden the top part of the cake which made it easy to spread the toppings.

Ingredients:
1 box yellow cake mix (follow the ingredients of the box mix)
1 1/2 teaspoon cinnamon
1 tsp ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup molasses
1 cup fresh squeezed Clementine juice
zest of 2 Clementine

Creamy Citrus Cheese Topping:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
zest of 1 Clementine

Garnish:
2 Clementine, peeled and sliced into rounds


Preheat oven to 350 degrees F.

In a mixer beat together the cake mix ingredients, cinnamon, ginger, allspice, nutmeg.

Add in the molasses, scraping down the sides with a spatula as needed.

Add the Clementine juice and the zest.

Spray a spring form pan with spray oil to grease. Pour cake batter in pan, set aside.

Using a mixer, beat together the cream cheese, sugar, egg, and Clementine zest. Set it aside.

Bake the cake half way or when the top of the cake is hard enough to pour cream cheese mixture over top of cake batter. Spread the cream cheese mixture evenly over the top, leaving a half inch border.

Lay slices of Clementine a top the cake, bake cake at 350 degrees F for 35 minutes, or until cake is set. Cool on a wire rack for 5 minutes. Remove outer ring of spring form pan and cool an additional 25 minutes.

BRAIN CUPCAKES, SPIDER WEB CUPCAKES AND FINGER COOKIES

Last year i made finger cookies for halloween. This year i made brain cupcakes and web cupcakes.

EYEBALLS : CANNED LYCHEES AND MARASCHINO CHERRIES
FINGERS: ANY COOKIE DOUGH BUT I USED MY EMPANADA DOUGH FOR THESE. ALMONDS FOR THE NAILS. EGGWASH THE "FINGERS" BEFORE BAKING.

My Last Years Fingers!

This years fingers!!! Looks like these fingers got arthritis and jaundice too=;), for some reason my eggwash was so yellow!

Cupcake Ingredients:

1 box of chocolate cake mix (follow the box instructions and ingredients).
**1 box usually yields 12 cupcakes

Cream Cheese Frosting:

1 8 oz cream cheese (room temperature)
1 stick unsalted butter (room temperature)
2 cups confectioners sugar
1 tsp. vanilla

Using an electric mixer, mix cream cheese and unsalted butter on medium speed until smooth.
Add the vanilla and slowly add the confectioners sugar until your desired sweetness.

***PIPE SOME DULCE DE LECHE IN THE MIDDLE OF THE CUPCAKE FOR A SWEET SURPRISE WHEN YOU BITE INTO THE CAKE.

SPIDER WEB CUPCAKES. I USED DULCE DE LECHE AND CREAM CHEESE FROSTING.
SPREAD THE FROSTING, PIPE THE DULCE DE LECHE AND MAKE 3 RINGS ON TOP OF THE FROSTED CUPCAKE THEN USING A TOOTHPICK DRAW FROM CENTER OUT WIPING TOOTHPICK IN BETWEEN DRAW TO MAKE A CLEAN WEB.

BRAIN CUPCAKES: CREAM CHEESE FROSTING. MIX A LITTLE OF YELLOW AND RED FOOD COLORING TO ACHIEVE THE PINKISH COLOR. PIPE THE FROSTING THEN MAKE A "BRAIN DESIGN"