The Best Cup Cakes

[sister herb]

Jam Cupcakes with Chocolate Frosting

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup plus 2 tablespoons whole milk
• 1 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup seedless raspberry jam
• 12 raspberries, for garnish

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 second.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

 

[sister herb]

More cup cakes recipes tomorrow...

 

[sister herb]

Cream-Filled Chocolate Cupcakes

Ingredients
For the Filling

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour, (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 1/2 cups marshmallow creme (7.5-ounce jar)
• 1/2 cup (1 stick) unsalted butter, room temperature

Directions

1. Step 1
   Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Step 2
   Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Step 3
   Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Step 4
   Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Step 5
   Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

 

[sister herb]

As the marshmallow cream is the American food item, here is recipe for homemade marshmallow cream:

INGREDIENTS

• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon fine salt
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons pure vanilla extract

INSTRUCTIONS

1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
3. When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

 

[sister herb]

Oatmeal-Raisin Cookie Cupcakes

Ingredients

• 3 3/4 cups old-fashioned rolled oats
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup oat bran
• 2 teaspoons ground cinnamon
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cups raisins
• 1 cup sweetened flaked coconut

Cook's Note
Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Directions

1. Step 1
   Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
2. Step 2
   Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
3. Step 3
   Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.

 

[sister herb]

Banana Cupcakes with Honey-Cinnamon Frosting

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Honey-Cinnamon Frosting (see below)

Directions

1. Step 1
   Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Step 2
   Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Step 3
   Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

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Honey- Cinnamon Frosting

Ingredients

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Directions

1. Step 1
   In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

 

[Tabassum07]

I don't have sour cream available here. But the last banana recipe has no sour cream. Alhamdulillah!

 

[sister herb]

I don't have sour cream available here. But the last banana recipe has no sour cream. Alhamdulillah!

Salam alaykum sister

Everything is possible to make in home, also sour cream.

Homemade Sour Cream

1 cup heavy cream
1/4 cup buttermilk (or even white vinegar will work)
Instructions
In a screw-top jar or mason jar with lid, combine the heavy cream and buttermilk. Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.
If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.

You see why I am now here as Official TTI Chef.

 

[Tabassum07]

Hurray for our official TTI chef
I didn't know how to make homemade sour cream - even baked potato I was having with mayonnaise instead.

 

[sister herb]

Hurray for our official TTI chef
I didn't know how to make homemade sour cream - even baked potato I was having with mayonnaise instead.

When I was a child, I learned that recipe from my granddad.

 

[sister herb]

Strawberry Cupcakes

yield: Makes 2 dozen

Ingredients

• 3 cups flour, (not self-rising)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup milk
• 8 large egg whites
• Strawberry Meringue Buttercream (see below)
• 24 small fresh strawberries, washed (hulls intact), for garnish

Directions

1. Step 1 Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. Step 2
   In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. Step 3
   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. Step 4 In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

Step 5 Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.


Strawberry Meringue Buttercream

Ingredients

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. Step 1
   In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Step 2
   Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Step 3
   Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

 

[sister herb]

Someone might think a little after the recipe "Strawberry Cupcakes" that to cupcakes you need 8 egg whites and to buttercream 4 egg whites... then you have 12 egg yolks. I recommend to make tasty omelette by them (with chives and tomatoes) - even though that hasn´t nothing to do with cup cakes of course.

 

[sister herb]

Now all chocolate lovers come over here

Chocolate-Filled Cupcakes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 large egg whites
• 3/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon coarse salt
• 4 ounces bittersweet chocolate, cut into 12 2-inch chunks
• 1 tablespoon confectioners' sugar, for dusting

Directions

1. Step 1 Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
2. Step 2
   Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving.

 

[um muhammad al-mahdi]

Now all chocolate lovers come over here

Chocolate-Filled Cupcakes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 large egg whites
• 3/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon coarse salt
• 4 ounces bittersweet chocolate, cut into 12 2-inch chunks
• 1 tablespoon confectioners' sugar, for dusting

Directions

1. Step 1 Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
2. Step 2
   Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving.

Yummy!!!

 

[sister herb]

Someone might think a little after the recipe "Strawberry Cupcakes" that to cupcakes you need 8 egg whites and to buttercream 4 egg whites... then you have 12 egg yolks. I recommend to make tasty omelette by them (with chives and tomatoes) - even though that hasn´t nothing to do with cup cakes of course.

Just in case if someone needs basic recipe for omelette:

http://turntoislam.com/community/threads/basic-omelette.93542/

You can add tomatoes and herbs you like to there.

 

[Mahzala]

Since we're on this wondrous, beautiful, never-out-of-ideas topic, here are some of my colourful cakes

​

 

[sister herb]

You are right dear sister, only our imagination makes limits how to decorate cup cakes... and for imagination hasn´t limits at all.

 

[sister herb]

Vanilla Bean Salted Caramel Swirl Cheesecake Cupcakes

Yield: 24 cupcakes

1 1/2 cups graham cracker crumbs, about 10 crackers worth *
1/4 cup butter, melted
1/4 cup light brown sugar
24 ounces cream cheese
3/4 cup sugar5 C
2 teaspoons vanilla
3 eggs

Homemade Caramel Sauce or Vanilla Bean Salted Caramel Sauce (recipes below)


Preheat oven to 325 degrees F/16. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.

Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.

Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with warm caramel sauce just before serving, if desired.

* If you prefer a gluten free dessert, simply substitute GF graham crackers for traditional crackers.



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Homemade Caramel Sauce recipe

Yield: about 1 1/2 cups

1 cup sugar
1/4 water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
pinch of kosher salt

In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)

Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt. It will bubble again, but will calm quickly. Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage.

Vanilla Bean Salted Caramel Sauce

Yield: about 1 1/2 cups

1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1/4 teaspoon fine sea salt
2 vanilla beans, about 1/2 teaspoon scraped seeds OR 1 teaspoon vanilla extract

In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. (It will go from amber to burnt in just moments, so keep a close eye on the pan!) Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)

Once the butter is melted, remove from the heat and add the vanilla beans, heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage.

Source: http://www.barefeetinthekitchen.com/2013/05/caramel-swirl-cheesecake-cupcakes-recipe.html

 

[mdMuslimah]

mashallah sis.. nice thread.. you need ur own website or a youtube account.. i follow a few sisters who dont show their face and cook their recipes

 

[sister herb]

Candy Bar Cupcakes



makes 24 cupcakes
recipe inspired by Organic and Chic, Alton Brown, and The Pioneer Woman


For the Cupcakes:
2 sticks (1 cup) unsalted butter, softened
1 3/4 cup packed light brown sugar
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 vanilla bean, seeds scraped out
2 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

For the Chocolate Ganache:
1 1/2 cups chopped semi-sweet chocolate
1 cup heavy cream
For the Caramel:
1 cup packed light brown sugar
1/2 cup heavy cream
4 ounces unsalted butter
1/4 teaspoon salt
2 teaspoon pure vanilla extract

To Make the Cupcakes:
Position a rack in the upper third of the oven and preheat oven to 350 degrees F / 175 C. Line two cupcake pans with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds. Set aside.

In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy. This may take 3 to 5 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.

Add the eggs, one at a time, beating for one minute after each addition. If the batter begins to looks a bit curdled, that’s alright.

With the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour. When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.

Divide into the lined cupcake pan and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

To Make the Chocolate Ganache:
Place chopped chocolate in a medium bowl. Bring cream to a low simmer in a small saucepan. The cream should boil, just begin to simmer. Remove from the heat and immediately pour the hot cream over the chopped chocolate. Allow to sit for 1 minute. Carefully stir mixture together creating a glossy chocolate. Allow to rest at room temperature for about an hour and the ganache will begin to thicken.

To Make the Caramel Sauce:
In a medium saucepan, combine brown sugar, cream, butter and salt. Stir over medium heat and bring to a boil. Simmer for 5 to 7 minutes and the caramel will begin to thicken. Remove from heat and transfer to a small bowl. Allow to rest for 30 minutes before drizzling on cupcakes.

To Assemble Cupcakes:
Spoon ganache over cooled cupcakes. Use a fork to drizzle caramel over the chocolate ganache. Sprinkle with coarsely chopped salted peanuts.

Source: http://joythebaker.com/2013/11/bonkers-awesome-candy-bar-cupcakes/
http://www.flickr.com/photos/22540992@N03/10939078695/