Cupcake Bliss

I am honored with the ability to celebrate one of my best friends, Erin. Her wedding is quickly approaching which means our calendars are packed with showers, bachelorette parties and general wedding hoopla. This past Saturday the gorgeous bride-to-be took great pleasure in her breath taking bridal shower. The event was matchless with guests gathering in laughter, sharing stories of the bride and reveling in the wedding spirit.

Being entrusted to create an array of cupcakes for the event was an honor. I took this opportunity to lose myself in this obsession of mine. I blasted the tunes, dusted off my favorite apron and buried myself in batter. I devised four different recipes; Maple Cinnamon with Brown Sugar Frosting, Chocolate Fudge, Blueberry Swirl with Lemon Cream Cheese Frosting and Chocolate Mocha. You’ll see in my recipes below that I used my favorite base cake recipe (yellow cake and chocolate cake) and I infused it with the flavors of my choice. This saves you a lot of time!

Maple Cinnamon with Brown Sugar Frosting
Cake:
3 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1/2 pound unsalted butter
2 cups minus 1 tbsp granulated sugar
4 large eggs, room temperature
1 tsp vanilla
1 cup buttermilk
2 tsp maple extract
2 tsp ground cinnamon

Preheat oven to 375. In a medium bowl whisk together flour, baking powder, salt and cinnamon. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, along with the vanilla & maple. Beat well until blended. With the mixer on the lowest speed, slowly add the dry ingredients, alternating with the buttermilk. Once the batter is blended together, increase the speed until mixture is smooth and creamy.

Frosting:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup milk
2 cups confectioner’s sugar

In a saucepan, melt the butter then add the brown sugar. Bring to a boil, lower heat and continue to boil for 2 minutes, stirring constantly. Add the milk and return to a boil, stirring constantly. Remove from heat and cool to lukewarm, gradually add sugar and beat until light and fluffy.

Chocolate Fudge
Cake:
2 cups brown sugar
1/2 cup butter, creamed
2 eggs, beaten together
1/2 cup milk
2 squares chocolate, melted
1/2 cup warm water with 1 tsp soda dissolved
2 cups flour, sifted with 1/4 tsp baking powder
1 tsp vanilla extract
1/3 cup chocolate chips

Cream butter and sugar, add eggs, then add milk, water, and flour. Alternating liquids and flour, beating until smooth each time. Add vanilla, chocolate and chocolate chips and bake at 350 for 15 – 20 minutes (or until done).

Frosting:
1/2 cup solid vegetable shortening
1/2 cup butter
1 tsp vanilla extract
4 cups confectioners sugar
2 tbsp milk
3/4 cup cocoa

Cream shortening and butter, add vanilla. Gradually add sugar on cup at a time. Add milk, then add cocoa. Beat until light & fluffy (add more milk if a creamier consistency is desired).

Blueberry Swirl with Lemon Cream Cheese Frosting
Cake:
3 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1/2 pound unsalted butter
2 cups minus 1 tbsp granulated sugar
4 large eggs, room temperature
1 tsp vanilla
1 cup buttermilk
1 small jar of blueberry preserves

Preheat oven to 375. In a medium bowl whisk together flour, baking powder and salt. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, along with the vanilla. Beat well until blended. With the mixer on the lowest speed, slowly add the dry ingredients, alternating with the buttermilk. Once the batter is blended together, increase the speed until mixture is smooth and creamy.

Spoon the batter into individual cupcake pans, add 1 tsp of blueberry preserve to each cupcake holder. Take a tooth pick and make small swirls.

Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter
2 tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
4 cups confectioner’s sugar

Beat all ingredients together except for the sugar. Slowly add sugar to creamed mixture. Mix until well blended and creamy.

Chocolate Mocha
Cake:
2 cups brown sugar
1/2 cup butter, creamed
2 eggs, beaten together
1/2 cup milk
2 squares chocolate, melted
1/2 cup warm water with 1 tsp soda dissolved
2 cups flour, sifted with 1/4 tsp baking powder
1 tsp vanilla extract

Cream butter and sugar, add eggs, then add milk, water, and flour. Alternating liquids and flour, beating until smooth each time. Add vanilla, chocolate and bake at 350 for 15 – 20 minutes (or until done).

Frosting:
3 cups confectioners sugar
3 tbsp butter
4 tbsp cold strong coffee
6 tsp dry cocoa
1 tsp vanilla

Cream the sugar and butter, once creamed, add coffee to soften. Add cocoa & vanilla and beat until smooth.

 

* All recipes derived from my family cookbook with the exception of the brown sugar frosting, which was sourced from The Cupcake Project.