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SeaBreeze Cupcakes

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1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the egg yolks. Beat well.

3. In a separate bowl combine the flour, baking powder, baking soda, and salt.

4. Add the dry ingredients to the creamed mixture alternately with grapefruit juice and cranberry juice. Fold in the grapefruit zest and chopped cranberries.

5. With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a spatula into the batter.

6. Fill the cupcake liners one-half to two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan.

You will need:

1/4 pound (1 stick) unsalted butter, at room temperature
3/4 granulated sugar
2 large eggs, separated, at room temperature
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
Zest of 1 small grapefruit
3/4 cup chopped cranberries

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Mint Chocolate Chip Cupcakes

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1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. Cream together the butter with the sugar until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.3. In a separate bowl combine the flour and baking soda.

4. Add the dry ingredients to the butter and chocolate mixture until well blended. With a spatula stir in the chocolate chips.

5. Fill the cupcake liners three-quarters full. Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

You will need:

1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 ounces (1/3 cup) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup mini chocolate chips

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Coffee Cupcakes

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1. Preheat the oven to 325°F. Line cupcake pans with liners.
2 Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract. With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3 minutes. Add 3/4 cup sugar gradually until the foam is creamy white. Do not over beat.

3. In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.

4. Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden spoon until completely integrated.

5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee for ground espresso. Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully integrated. Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry ingredients are fully integrated.

You will need:

12 egg whites, cold
3 tablespoons espresso, at room temperature
1 tablespoon lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 tablespoon ground espresso beans
1/2 teaspoon salt

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Chocolate Cupcakes

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1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. Place the cocoa in a small bowl. Pour the boiling water over cocoa and whisk until all lumps are dissolved. Make the bittersweet chocolate into the bowl with the hot cocoa paste, and stir until melted and smooth. Set aside to cool.3. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the eggs one at a time and beat 1 minute after each addition. Beat in the vanilla.

4. In a separate bowl combine the flour, baking soda, and salt.

5. Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add the yogurt, and mix well. Add the remainder of the dry ingredients. Mix until combined. Add the chocolate. Mix until blended. Do not overmix.

6. Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

You will need:

1/2 cup cocoa powder
2/3 cup boiling water
4 ounces bittersweet chocolate,
coarsely chopped
1/4 pound plus 4 tablespoons
(1 1/2 sticks) unsalted butter,
at room temperature
1 1/2 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt, at room
temperature

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Banana Cupcakes

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1. Preheat the oven to 325°F. Line cupcake pans with liners.
2. With an electric mixer on medium speed cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to creamed mixture, and beat well. Add the bananas creamed mixture and mix well.

3. In a separate bowl sift together the flour, baking soda, and salt.

4. Add all the dry ingredients to creamed mixture at once. Mix until the dry ingredients are completely integrated.

5. Add the milk and vanilla. Mix batter for 1 minute on medium speed.

6. Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Cool cupcakes in the pan.

You will need:

1/2 pound (2 sticks) unsalted butter,
at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 3/4 all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract

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Almond Cupcakes

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1. Preheat the oven to 325ºF. Line a medium cupcake pan with liners.

2. In a bowl cream 1 cup sour cream, the butter, and the oil.

3. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and almonds.

4. Add the dry ingredients to the creamed butter mixture in three additions. Mix thoroughly after each addition.

5. In another bowl mix the eggs, 3/4 cup sour cream, almond extract, and vanilla extract.

6. Add the egg mixture to the batter in three additions, beating for 1 minute after each addition.

7. Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

You Will Need

You will need:

1 3/4 cup sour cream
1/2 pound (2 sticks) unsalted butter,
at room temperature
1/2 cup walnut or vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup almonds ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract