Who doesn’t love red velvet?
I know some people who did not, but after they tried my recipe for
Red Velvet Cake they changed their minds!
I swear! I am not making that up!
Perhaps one of the best sellers when I owned my bakery would be these luscious cupcakes.
Happy New Year!
Well, it doesn’t have to be New Year’s Eve to make these luscious Pink Champagne Cupcakes!
Sometimes there are no words necessary to explain the amazing-ness of a recipe.
This is one of those times.
Vegan chocolate chip cookie dough brownies.
I mean seriously, as if the picture doesn’t just scream “I am amazing!”
Whoever said you can’t have cupcakes for breakfast has never tried my Blueberry Pancake Cupcakes with Maple Cream and Maple glaze!
This is a breakfast of champions!
Here is my new recipe for egg free dairy free cinnamon blueberry cupcakes that are so light, so airy, so tender they will transcend you to cupcake heaven!
Or better yet the House of Pancakes will get a run for their money after tasting these bad boys!
Packed with so much flavor from cinnamon in the cupcakes loaded with blueberries and piled with maple buttercream and maple glaze!
A little starburst for “the butter pat” but be sure if you are 100% vegan you get starburst from the UK since here in the USA they are putting gelatin in it! Bleck! Boo!
Or you can simply make the butter pat out of fondant.
Blueberry Pancake Cupcakes with Maple Cream
Shortening 4 Tablespoons (56g) Cake Flour 1½ cups (180g) Light Brown Sugar ½ cup + 2 Tablespoons (130g) Baking Powder 2 ¼ teaspoons (9g) Egg Replacer 1 teaspoon Salt ¼ teaspoon Almond Milk ¾ cup 180ml) Vanilla Extract 1 teaspoon (5ml) Ground Cinnamon ½ teaspoon Blueberries 1 cup
Combine all the dry ingredients including the light brown sugar in a mixing bowl and blend well. Combine the almond milk with the vanilla extract Add the shortening to the dry ingredients on the mixer bowl and blend on medium speed to a measly consistency Slowly add the almond milk while mixing on medium speed until all is incorporated, then whip on high speed for 30 - 45 seconds Portion the batter into the cupcake liners and then sprinkle the blueberries on top, press them slightly down into the batter but so that they remain seen. Bake immediately at 350°F preheated oven for approximately 22minutes or until they start to get golden browned and springy to the touch when gently pressed in the centers. Cool completely while you prepare the maple buttercream Next warm the cube fondant and add 2 teaspoons of maple extract to thin out with a teaspoon of water Decorate the cupcakes as shown in the video
Cupcakes with maple cream icing can be kept at room temperature in an airtight container for up to 4 days
Refrigerate for longer storage up to 1 week Un-iced cupcakes can be frozen for up to 2 months wrapped well
New recipe for Chocolate Cupcakes!
Well, honestly any
cake recipe can be made into cupcakes with a few exceptions ( Click here for more about that) but this is indeed a new recipe for chocolate butter cake.
It really reminds me of a
brownie cake recipe only less fudgy and more cake like.
I surprisingly found these
cupcakes to be even better the next morning!
(Yes I eat cake for breakfast~ don’t judge me!)
Deep dark rich
chocolate ganache icing was the perfect pairing for this recipe.
buttercream, or fudge icing or even whipped cream would be awesome too! VIDEO
Double Chocolate Cupcakes
Cocoa Powder ( dutched process is great here) ¼ cup + 2 Tablespoons (65g) Hot Brewed Coffee ½ cup (120ml) 1 Egg large (50g) 2 Egg Yolk large (36g) Vanilla Extract 1 teaspoon (5ml) Cake Flour 1 cup + 3 Tablespoons (143g) Light Brown Sugar ¾ cup (160g) Baking Powder 1½ teaspoons (7g) Salt ½ teaspoon (3g) Unsalted Butter 8 Tablespoons (113g) FOR THE GANACHE: 1 cup heavy cream 8ounces baking chocolate semi sweet (approx 1¼ cup)
Combine the flour, sugar, baking powder and salt together in the work bowl of your mixer and mix well to combine Whisk the hot coffee with the vanilla extract and the cocoa powder then add half of it to the flour mixture in the bowl along with the softened butter. Blend on low speed to combine, then increase speed to medium and beat for 1½ minutes to develop the batter. Scrape the bottom and sides of the bowl for an even mix, then add the remaining cocoa paste and the egg and yolks and mix until combined. Portion the batter into cupcake liners and bake immediately in a preheated 350°F oven for approximately 18-22 minutes or until they are springy to the touch when gently pressed in the centers Prepare the ganache by boiling the cream and pouring over the chopped chocolate. Whisk smooth. When it is cooled and set to pipe-able consistency pipe with the #826 Ateco Tip
Iced Cupcakes can be stored at room temperature for about a day in a cool room. Longer storage in the refrigerator for several days (they will go stale before they go bad)
Freeze cupcakes in an airtight container for up to 1 month
cupcake recipe to add to your book of favs~ Rainbow Vanilla Cupcakes !
While this new recipe is a simple twist on my
Butter Cake Recipe ~ it’s the icing technique that puts this baby over the top!
If you have not yet seen the amazing plastic wrap technique for swirling colors~ whoever invented this~ is a genius!
Check it out in the video below and you will be blown away!
So easy, no mess and makes really eye popping swirl for
any buttercream colors, not just rainbow.
I did it for the first time in my
Peanut Butter Stuffed Brownie Cupcakes a few months ago and everyone was just raving not only for that recipe but about that swirling technique.
So anyway, back to the recipe at hand.
This butter cake recipe is really one of my favorite
cake recipes (and yes you can pretty much make any cake recipe into cupcakes with the exception of a few things so read here for more about that) It is so easy to mix and it is adapted from one of Rose Levy Beranbaums recipes.
I used my
American Buttercream recipe for the icing but the Swiss Meringue Buttercream or even Italian Meringue Buttercream would be fab also! It is purely preference.
I do use
gel paste colors for coloring buttercream and for those who have trouble getting vibrant colors just be sure to plan ahead and color your buttercream the day before, it will darken as it sits.
Rainbow Vanilla Cupcakes
Egg Yolks large 3 (54g) Buttermilk ½ cup (120ml) Vanilla Extract 1 teaspoons Cake Flour 1¼ cup (150g) Granulated Sugar ¾ cup (150g) Baking Powder 2 teaspoons (10g) Salt ½ teaspoon (3g) Unsalted Butter 6 Tablespoons (84g)
In the bowl of the Kitchen Aid mixer with the paddle attachment, combine the cake flour, granulated sugar, salt and baking powder. Mix on low speed to blend. Add the softened butter and the milk and blend on low for about 30 seconds to combine, then increase speed to medium and mix for another 1½ minutes. Scrape the sides and bottom of the bowl to ensure even mixing, then add egg yolks and vanilla extract. Scrape the bowl between additions. Divide batter into prepared cupcake pans and bake immediately in preheated oven 350°F for approximately 20- 22 minutes or until the center is springy to the touch