Friday, June 11, 2010

Best Banana Bread Cupcakes

1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla

Cream together butter & sugar. Add eggs & crushed bananas. Combine well.

Sift together flour, baking soda & salt. Add to creamed mixture. Add vanilla.

Pour batter into greased & floured cupcake pan. Let stand for 30 minutes to allow full banana flavor to permeate the batter.

Bake at 350 degrees F for approximately 30 minutes.
Keeps well, refrigerated.


Recipe Zaar

Sunday, May 23, 2010

Peanut Butter Truffle Cupcakes

6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 Tblsps baking cocoa


1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup strong brewed coffee


3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 Tblsps creamy peanut butter

For Truffles:

In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.

Stir in peanut butter. Cover & refrigerate for 15-20 minutes or until firm enough to form into balls.

Shape into twelve 1 inch balls. Roll in cocoa. Set aside.

In a large mixing bowl, cream butter & sugar. Add eggs, one at a time beating well after each.

Beat in vanilla. Combine the flour, cocoa, baking soda & salt.

Add to creamed mixture alternately with buttermilk & coffee.

Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees F for 15-20 minutes.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat & stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.

Frost cupcakes. Store in refrigerator.
Makes 24 cupcakes.

Barefoot Contessa's Carrot Cake Cupcakes

2 cups sugar
1 1/3 cups vegetable oil
1 tsp vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 tsps ground cinnamon
2 tsps baking soda
1 1/2 tsps kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts

For the frosting:

3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 tsp pure vanilla extract
1 lb confectioners' sugar

Preheat the oven to 350°F.

Beat the sugar, oil, & vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

Add the eggs, 1 at a time.

In another bowl, sift together the flour, cinnamon, baking soda, & salt.

With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.

Add the grated carrots, raisins, & walnuts to the remaining flour, mix well, & add to the batter.

Mix until just combined.

Line muffin pans with paper liners.

Scoop the batter into 22 muffin cups until each is 3/4 full.

Bake at 400°F for 10 minutes then reduce oven temperature to 350°F & cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.

Cool on a rack.


Cream the cream cheese, butter, & vanilla in the bowl of an electric mixer fitted with a paddle attachment.

Add the sugar & beat until smooth.

When the cupcakes are cool, frost them generously & serve.

**I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

Makes 22 cupcakes.

Baby Rattle Cupcakes

1 (18 ounce) box white cake mix
1 (15 ounce) can sliced pears in light syrup
1/3 cup pear syrup (reserved from can)
1/3 cup vegetable oil
3 egg whites


1/2 cup butter, softened
3 Tblsps shortening
1 tsp vanilla
4 cups powdered sugar
4 Tblsps milk
1 drop food coloring (1 drop each color, yellow & green)


pastel candy sprinkles
8 yards pastel curling ribbon, if desired (1/4 inch)
20 paper lollipop sticks (4 1/2 inch)
20 large gumdrops

Heat oven to 350 degrees F for shiny metal pans or 325 degrees F for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.

In a large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil & egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.

In a medium bowl, beat butter, shortening, vanilla, powdered sugar & 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy & spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl & stir to blend: add green food color to other bowl & stir to blend.

Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow & green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.

Makes 20 cupcakes.

Tuesday, May 18, 2010

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream Frosting

To Make Cupcakes:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup whole milk
2/3 cup malted milk powder (recommended: Carnation brand)
1/2 tsp espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 tsp vanilla extract
1/2 cup miniature chocolate chips
To Make Buttercream:

4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 Tblsp vanilla extract
3 to 4 Tblsps whipping cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries (for garnish)

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, & salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, & espresso powder. Add the canola oil & eggs; whisk to blend. Add the milk mixture to the flour mixture & beat until smooth. Add the sour cream & vanilla & beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched & a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar & the butter on medium-low speed until well blended. Add the vanilla & whipping cream & beat on medium speed for 2 minutes, until light, spreadable & fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes & then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry & serve.

Makes 24 cupcakes.

Recipe by Julie Hession

Mini Baked Strawberry Cheesecakes

Photo taken from:
2 cups gingersnaps or graham crackers, crushed
10 Tblsps butter, melted
2 cups whole milk ricotta cheese
2 cups cream cheese, room temperature
2 tsps vanilla extract
1 1/2 cups confectioner's sugar
3 eggs, lightly beaten
Fresh sliced strawberries

Preheat oven to 325 degrees F. Place 24 paper baking cups into muffin pans.

Put the cookies into a food processor & pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.
Place a Tblsp of the cookie mixture into each paper cup & press firmly into the bottom. Chill until set.

In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla & confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust.

Bake for 25-30 minutes. Remove pan from oven & cool 5 minutes. Then remove the cheesecakes & cool on a wire rack. Remove paper liners. Chill until ready to serve. Top with sliced strawberries.

Makes 24 'cupcakes'.

Recipe Taken From Noble
Originally From The

Cheeseburger Cupcakes

1 Box of your favorite Brownie Mix
1 Box of your favorite Vanilla Cupcake Mix
1 Container of Vanilla Icing
Food Coloring (yellow, red, green)

Bake Brownies according to instructions on the box.

Bake Cupcakes according to instructions on the box. Allow them to cool & then cut them in half or thirds depending on size.

Cut brownies into circles for the "burger patty" & place on one half of the cupcake.

Decorate "burger" with red, yellow & green icing for the condiments. (See photo)

Makes 24 cupcakes.