Host A Cupcake Exchange

If it were possible, I'd be trying new cupcake recipes all the time, because there are so many out there that sound so yummy! Unfortunately, I haven't the time, and my waiste line would complain quite a bit.

If you're like me, then try this: Plan a Cupcake Exchange! This would be done the same way a cookie exchange is done, except cupcakes are brought instead.
Organize it where everyone brings a different cupcake, by either assigning everyone one, or maybe call them up and draw one out of a bowl, and announce what they bring.

Then, everyone gets together and shares all those delicious cupcakes and takes some of each home!

How fun is that?

Want an easy way to tell your hubby you think he's putting on too much weight?

I've got the perfect solution for a sweet way to break the news that you think he needs to go on a diet...

Chunky Hubby Cupcakes! LOL!

Will be take the hint? Probably not...he'll probably dive headfirst into these delicious looking delights and ask for more...

Here is the recipe:



For the Roasted Bananas:1 1/2 cups bananas – sliced into 1/2″ pieces – about 4 bananas plus an extra banana for garnish, if desired
1/2 cup brown sugar, packed
2 tbsp butter, cubed small
For the Cupcakes:2 3/4 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
11 tbsp unsalted butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 tsp pure vanilla extract
2 large eggs, at room temperature
1/2 cup buttermilk

For the Chocolate Ganache:
4 oz semisweet chocolate, finely chopped
2 oz milk chocolate, finely chopped
1/2 cup heavy cream
3 Tablespoons butter, at room temperature

For the Peanut Butter Frosting:

1 1/2 cups confectioners’ sugar, sifted
1 1/2 cups creamy peanut butter
8 Tablespoons unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup plus 1 Tablespoon heavy cream
Directions:Roasted Bananas: Preheat the oven to 425 degrees F.  In a shallow baking dish, toss the sliced bananas with brown sugar and bits of butter until bananas are well-coated with sugar.  Roast for 20 minutes, turning the bananas after 10 minutes.  When the bananas have deeply browned and are caramelized, transfer them to a medium-sized bowl.  Be careful, the bananas and sugar will be very hot.  Spray a potato masher with a light coating of baking spray (like Pam) and mash the bananas up. Set aside to cool almost entirely, stirring every so often to keep them from clumping up.
Cupcakes: When the banana have finished roasting, turn the oven down to 325 degrees F.  Line two 12-cup muffin/cupcake pans with paper liners.
Sift the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together on medium speed until fluffy, about 4-5 minutes.  Scrape down the bowl, add the eggs one at a time, and beat until just combined.  Scrape down the bowl again and beat in the roasted bananas just until they are combined with the batter.  Turn the mixer to low.  Add the flour mixture and buttermilk, alternating between the two in three additions, beginning and ending with the flour mixture.  Scrape down the bowl again and mix on low for a few seconds to ensure the mixture is well-combined.
Fill the paper liners about 3/4 full.  Bake for 20 to 25 minutes until a toothpick inserted in the center of a cupcake comes out clean, rotating the pans 180 degrees after 15 minutes.  Remove the pans to wires rack and cool for 10 minutes.  Remove the cupcakes from the pan and allow them to cool completely on the racks.
Ganache: Place the chocolate in a medium bowl.  Bring the cream to a gentle boil in a small saucepan.  Pour it over the chocolate, and allow to sit for 3-4 minutes.  Add the butter to the bowl, and whisk until smooth.  Allow to sit at room temperature until it reaches a consistency suitable for piping, or refrigerate, being sure to stir every 10 minutes.
Peanut Butter Frosting: Place the confectioners’ sugar, butter, peanut butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.  Mix on medium-low speed until creamy, scraping down the sides as needed.  Add the cream and beat on high speed until light and fluffy, 3-4 minutes.
To assemble: Use a small paring knife to cut out a small cone from the top of each cupcake.  Cut the end off a pastry bag fitted (a 1/4″ hole is suggested), fill with the ganache, and pipe each cupcake full of ganache.  Frost as desired with peanut butter frosting. Top with fresh bananas and chocolate-dipped pretzels.
Note: The proportions in the above recipes make enough for 22-24 cupcakes with plenty of frosting for 24-26 well-frosted cupcakes.

http://66.147.242.155/~smellsl2/2010/08/i-heart-my-chunky-hubby-cupcakes/

Enjoy!

Snickers Cupcakes

Snickers rank 4th in the top ten selling candy bars in the United States, so I'd say they're pretty popular! Want to know what makes them even better? (If that is possible...)

Snickers Cupcakes!!!!!!!!!!!!

Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees and line pans with cupcake liners.  Recipe yields about 30 cupcakes.  Combine sugar through salt in a large boil.  Add eggs, milk, oil and vanilla and beat on low until just incorporated.  Increase speed to medium and beat two minutes.  Stir in boiling water, the batter will be thin.  Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter.  Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and transfer to a wire rack to cool completely. 

When cool, use a paring knife to cut a small cone shape out of the top of each cupcake.  Add caramel sauce as desired.  You can cut the point off the cone and add it back to the cupcake if desired. 

Frosting:
1 cup unsalted butter, at room temperature
1/4 cup caramel sauce
1/4 cup heavy cream
1 tsp vanilla extract
1 lb powdered sugar
8 mini Snickers bar for garnish

Beat butter on medium speed until smooth and creamy, about two minutes.  Add caramel sauce, heavy cream and vanilla and mix to incorporate.  Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency.  Increase speed to medium-high and whip about one minute until light and fluffy.  Fill a piping bag and pipe onto cupcakes or frost as desired.

Coarsely chop candy bars and sprinkle over the top of cupcakes.

www.homeiswheretheholmansare.blogspot.com/2010/08/snickers-cupcakes.html

Bliss In A Paper Cup

Do you know what the definition of the word "Bliss" means? Webster says it means: "The highest degree of happiness; blessedness; felicity; used of felicity in general, when of an exalted kind, but appropriately, of heavenly joys." In my definiton, it means cupcake recipes like the one I'm giving you today!

Gingerbread Hostess Cupcakes!

You don't have to go to Walmart to get your Hostess Cupcake fix! Now, you can make them yourself, and unless you burn them, I guarentee they will be better! Yes, I said better!!!! So, what are you waiting for? Get to cooking! I'm coming over for a sample!

"Make gingerbread in muffin cups instead of in a pan. Just shorten the cooking time and let them cool before filling. Fill them and then dip the tops in melted white chocolate. Then, add the decorative icing on top (details & recipe below).

Here's the hiccup...the original recipe calls for ganache for the topping. I thought...easy, I'll just replace the chocolate with white chocolate. No, not that easy. The white chocolate was yellow and translucent! Yikes! Skip this step. :) "

 -Author of article where I found this, link at the bottom of this blog post.

For the Filling4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar
2 teaspoons vanilla
3 tablespoons heavy cream
1 cup marshmallow creme

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme.

Spoon the filling into a pastry bag with a medium tip; I used a star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).

For the topping
1 box Baker's white chocolate, chopped
1 TBSP Crisco

On medium power, melt the chocolate and Crisco in the microwave, stirring after every 30 seconds until smooth.

Dip the tops of the cupcakes in the chocolate. Place in the refrigerator to set up for a few minutes.

For the Icing

1 stick unsalted butter
2 tablespoons milk
2 cups powdered sugar

1/4 tsp vanilla bean paste
1/4 tsp cinnamon
chocolate brown food coloring

Using a mixer, beat the 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar and cinnamon until smooth, adding more milk if needed. Add food coloring if needed. Spoon into a pastry bag with a #1 tip pipe onto the cupcakes to decorate.

Store in the refrigerator.

There - that simple, and you're the talk of the town!

www.bakeat350.blogspot.com/2010/01/gingerbread-hostess-cupcakes.html

A Cupcake With A Surprising Twist

I've always belived that a "cupcake" was something that was sinfully sweet and decadent and came in many flavors and decorations. Well, it appears I'm wrong, for I have found this:

Know what it is? It's a "Maple Bacon Cupcake" and it is said to be delicious! So, as I am trying it out, you can too with this recipe!

Ingredients

Cupcakes

• 1 1/2 cup(s) all-purpose flour, plus more for pans
• 1 1/2 cup(s) cake flour (not self-rising)
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) salt
• 2 stick(s) (1-cup) unsalted butter, room temperature, plus more for pans
• 1 3/4 cup(s) sugar
• 4 large eggs
• 2 tablespoon(s) maple extract
• 1 1/4 cup(s) milk

Ganache

• 2 cup(s) heavy cream
• 1 pound(s) semisweet chocolate, chopped, or chocolate chips
• Pinch of salt
• bacon

Directions are as follows:

1. Cupcakes: Preheat oven to 350°F. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Using an ice cream scoop, fill the cupcake liners 2/3 full. Bake 20 minutes until golden and the tester comes out clean. (Or until your house smells like pancakes!)
4. Ganache: In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. (To get silky-smooth ganache takes longer to mix than you think!) Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
5. When cupcakes have cooled, spread some ganache on top. Chill for a minute or two. While the cupcakes are chilling, cook up some of your favorite bacon however you like it. (Crunchy and toasted is recommended.) Chop in pieces, top the cupcakes, and voilà!

What do you think of that? Leave a comment and let me know what your FIRST impression was and if you're going to try it or not!

Butterflies and Other Cupcake Decorations

Contrary to what some believe, cupcakes don't have
to be boring! Be creative and come up with new ways to decorate them. I found
these beautiful, edible butterfly decorations at


They look to be very easy to make, and the outcome is
positively stunning! They would be perfect for a little girl's birthday party or even a ladies luncheon!

Another idea you might try for cute decorations is stainglass shapes. They are simple to make, but they do need to be made in
advance to allow for hardening.

To make stainglass, edible decorations, follow these instructions:
Draw flowers or shapes that you intend on making on a sheet of paper and tape a sheet of baking paper over the top of the drawing sheet. This will become your template for making shapes.

Make the piping mixture like this:

1 egg white, 250g icing sugar, 3 teaspoons lemon juice, food coloring

1. Lightly beat the egg white with a
wooden spoon.
2. Gradually add sifted icing sugar and beat until you
have a smooth paste.
3. Add 2 teaspoons lemon juice slowly until the
mixture has a slightly stiff piping consistency. If the mixture is too runny it
will be difficult to work with.
4. Cover the surface of the frosting
with cling wrap to prevent if from drying out.
Use a piping bag with a 1mm or 2mm piping tip and
carefully pipe the outlines of your shapes. Set shapes aside to dry. Gradually add more lemon juice to the mixture until it is thinner and easier to spread evenly. Divide the mixture into a bowl for
each color you intend using. Add a different food color to each bowl.
Pipe, or flood the colored icing inside the shape outlines. Make sure the bowls are kept covered otherwise the mixture will dry out. Leave the sheets to dry overnight.

You can find this and more ideas for cupcake

decorations at:
Have a great day!

www.all-about-cupcakes.comwww.chefmommy-brandao.blogspot.com

A Cupcake for Daddy, a Cupcake for Mommy, a Cupcake for Baby and a Cupcake for Doggy...

What? A cupcake for a dog, you ask? Well, actually, they are called, "Pupcakes" and yes, they are specially made for you dog! What is this world coming to, right? LOL!

These treats are designed to target your dogs taste buds and are healthy for them as well. Most of the ingredients are things you will find in your cabinets at home!

So, if you have a dog that likes to eat from your table, but you are tired of sharing your ham, make some of these! And if you are having guests over for the holidays who happen to have dogs, make sure you make the holidays brighter for the pooch as well!

Just be sure that nobody gets them confused with your people cupcakes - they do look just like cupcakes we eat every day!

For several different recipes, visit this web site!
 http://www.all-about-cupcakes.com/pupcakes.html