Happy 6th Birthday Azim Muqri - Nurul

Bobby Flay's Peanut Butter Buttercream Devil's Food Cupcakes

These cupcakes were incredibly easy to make...really! It's just that there are three main things you have to do: 

1. Make the cupcakes.

2. Make the Peanut Butter Butter Cream filling.

3. Make the Granche Frosting.

opps...and 

4. Chop the peanuts!

I took all of mine to work and made sure that no one who might be allergic to nuts had any! Luckily, no one there was allergic to peanuts!

Christmas Cupcakes!

Original Sin

Glittery Fuschia and Purple Minis

Mini "Tiffany" Tower

Baby Boy Shower Mini Cuppies

Rainbow Glitter Birthday Cupcakes!

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Ingredients:
For the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract

For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined.  Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners.  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired.

Brown with a kitchen torch NOT in the oven under a broiler

For the pecan streusel I used a mixture of all purpose flour, brown sugar, butter, cinnamon and pecans.
I don't remember the exact amounts which is because I made it up instead of following a recipe. Next time I will follow a recipe. And not broil them.

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Peanut Butter Filling
1/3 cup packed brown sugar
1/3 cup peanut butter
1 egg

1. mix brown sugar, peanut butter, and egg in a small bowl and set aside


Cupcakes
24 cupcakes / 350 degree oven
11 tablespoons unsalted butter
9 ounces best-quality semi-sweet chocolate, coarsely chopped
5 ounces best-quality bitter-sweet chocolate, coarsely chopped
1-1/3 cup sugar
4 large eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
[1/4 teaspoon baking soda]
1 pinch salt
1/2 cup mashed banana (from 1 medium banana)

1. melt butter and semi-sweet chocolate over a bain marie
2. whisk together eggs and sugar
3. add flour, cocoa, baking soda, and salt, mix to combine
4. add melted chocolate/butter mixture, mix to combine
5. stir in mashed banana
6. fill cupcake tins about 1/3 full, drop a teaspoon of peanut butter mixture into each tin, top off with cupcake batter to about 2/3's full
7. bake for ~20 minutes or until a crust forms on the cupcakes



chopping chocolate



peanut butter filling


Caramel Glaze
2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. in a saucepan over medium heat, melt the butter
2. add milk and brown sugar, stir to combine
3. boil vigorously for 1 minute
4. remove from heat and beat in 1/2 cup powdered sugar
5. cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary
6. quickly spoon over cupcakes before glaze sets



drizzling glaze


Caramelized Banana Disks
2 tablespoons butter
1 medium ripe banana, sliced into disks

1. melt butter in a skillet over medium heat
2. carefully add banana disks and let caramelize slowly until brown and crispy (but not burnt)
3. flip with two forks, continue cooking the other side
4. top glazed cupcakes with the banana disks



caramelizing banana disks



finished product

Churros and Chocolate Cupcake

Churros and Chocolate Cupcake

Chocolate Filling

3/4 cup heavy cream
8 ounces best-quality semisweet chocolate, chopped
1 teaspoon vanilla extract

1. in a saucepan over medium heat, bring cream to a boil (around the edges of the pan)
2. place chopped chocolate in a stainless or glass bowl
3. pour heated cream over the chocolate and let sit for 30 or so seconds
4. stir, starting in the center, until the combined
5. add vanilla and stir until smooth
6. let sit at room temperature for one hour or refrigerate for a half of an hour, stirring occasionally, the ganache will get pretty firm


Cupcakes
24 cupcakes / 350 degree oven

2 sticks butter
2 cups sugar
4 large eggs
2-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoon ground extra fancy Vietnamese cinnamon
pinch salt
1 cup milk
1 teaspoon vanilla extract

1. cream butter in an electric mixer until smooth, about 1 minute
2. while beating, drizzle in sugar
3. continue to beat until fluffy, about 2 minutes
4. add one egg at a time, beating well after each, about 20 seconds
5. in a medium bowl whisk together flour, baking powder, cinnamon, and salt
6. combine milk and vanilla
7. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition
8. scoop into lined cupcake tins with an ice cream scooper (about 3/4 full)
9. measure out about a teaspoon of the firm ganache and form it into a ball with your fingers (this is a messy step)
10. poke the ganache ball into the center of the cupcake, repeat for all cupcakes
11. bake for ~20 minutes or until golden



chocolate center pre-baking


chocolate center post-baking


Tiny Churros adapted from this recipe
requires pastry bag with small star tip

2/3 cup water
2-2/3 ounces butter
1 pinch salt
2/3 cup all purpose flour
2 eggs
1/4 cup sugar
1/4 teaspoon ground extra fancy Vietnamese cinnamon
vegetable oil, for frying

1. heat 1 inch oil in a wide, deep pan to 360 degrees F
2. in a medium saucepan, heat water, butter and salt to rolling boil
3. stir in flour, stir vigorously over low heat until mixture forms a ball, about 1 minute
4. remove from heat
5. in a small bowl, beat eggs until smooth and then add to saucepan while stirring the hot mixture
6. transfer dough into a pastry bag fitted with a small star tip
7. pipe tiny churros directly into the hot oil, squeeze the bag allowing the mixture to come through, then chop it off with a butter knife when its about an inch long.
8. fry until golden brown, turning once, about 2 minutes on each side
9. transfer to paper towels to drain
10. mix sugar and cinnamon then dump onto the churros



tiny churros

Lime Custard Cupcake with Meringue Frosting

Recipe: Lime Custard Cupcake with Meringue Frosting

The Result
The Good: Tasty. Not too sweet by any stretch. Subtle lime flavor. Very moist.

The Bad: Too moist. I wanted a cakier and yolkier result. It was too egg-whitey... hopefully, with these made up adjectives, you know what I mean.

Cupcakes
makes nearly 24 cupcakes / 350 degree oven

6 large eggs, separated
1 cup granulated sugar
4 tablespoons all-purpose flour
zest of 2 limes
1/2 cup fresh lime juice (from approximately 3-4 limes)
2 cups milk
1/2 teaspoon salt

It's best to prepare the ingredients in advance of starting the recipe. Separate the eggs, measure out the sugar and flour, zest then juice the limes, measure out the milk, and get the salt handy.

1. preheat oven to 350°, boil a kettle of water, and line the cupcake pans with liners.
2. in a large bowl, whisk the egg yolks and sugar until light yellow
3. whisk in the flour
4. gradually whisk in the lemon juice
5. whisk in the milk and zest
7. with an electric mixer, beat the egg whites and salt until soft peaks form
8. add to lemon batter and gently whisk together
9. transfer into a container that is easy to pour from (i used a plastic pitcher)
10. pour the batter into the prepared cupcake pans, just about filling each cavity with batter
11. pour the boiling water into the jelly role pan, until just about half full
12. *carefully* place the pans into the oven


mise en place


whisking flour into egg/sugar mixture


pouring liquidy batter into cupcake pan


setting up hot water bath


Meringue Frosting

1 cup egg whites (from approximately 7-8 eggs)
2 cups sugar
3 drops lime juice

1. combine the ingredients into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches
3. beat on medium speed for 10 minutes
4. beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more


Assembly
1. dollup a heaping tablespoon of meringue on top of a cooled cupcake
2. using your finger poke the frosting to make a nice shape and some interesting peaks
3. using a blow torch, brown the meringue.


fun with fire

The Horchata Cupcake Experiment

The Horchata Cupcake Experiment

Horchata
1 cup long grain white rice
2 cups skinless almond slivers
1 teaspoon cinnamon
6 cups water

1. wash and drain the rice
2. process rice in a food processer until fine and add to a bowl
3. add almonds and cinnamon to the rice
4. add 3 1/2 cups water and let sit overnight, covered
5. blend mixture using a blender (i had to do it in two batches)
6. add 2 1/2 cups of water and continue blending (again in two batches)
7. strain using a metal strainer
8. strain again using a double layer of cheesecloth




Cupcakes
makes 24 cupcakes / 350 degree oven

1 stick butter
1-1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh horchata
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

1. soften butter in the mixer on high speed
2. drizzle the sugar mixture in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. mix the horchata and vanilla together
5. add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition
6. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

Frosting

2 sticks butter, soft
1/2 cup fresh horchata
1/2 teaspoon vanilla
7-8 cups confectioner's sugar

1. soften butter in the mixer on high speed
2. sift confectioner's sugar
3. add horchata, vanilla, and 4 cups of confectioner's sugar to the sugar and beat until combined
4. add remainder sugar 1 cup at a time until desired consistency/sweetness is reached

Assembly

1. frost each cooled cupcake
2. sprinkle each with cinnamon

Coconut Lime Cupcakes

Coconut Lime Cupcakes

My first try at these Thai-inspired cupcakes involved:

- taking a standard buttercream recipe and swapping the milk for fresh lime juice and adding some lime zest
- taking a standard vanilla cake recipe and removing the vanilla and swapping 1/4 cup of milk for 1/4 cup of lime juice and adding some zest

I then topped the frosted cupcakes with toasted, unsweetened coconut that I tossed in some granulated sugar.

All in all the cupcakes tasted pretty good, but I found them for one too sweet and secondly tasting mostly of lime and not so much of coconut. I plan to mess with the recipe some and see if I can't get at something a little less cloying. For one, I plan to substitute most of the milk with coconut milk and plan on getting some fresh coconut in there somewhere.

Hummingbird Cupcakes with Cream Cheese Frosting

Hummingbird Cupcakes with Cream Cheese Frosting

Hummingbird Cupcakes
makes 24 cupcakes

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
1-1/2 tsp vanilla
1 8oz can crushed pineapple, with liquid
2 mashed bananas
1 cup coursely chopped pecans

1. Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.
2. Beat eggs.
3. Add oil and vanilla to beaten eggs and mix until somewhat combined.
4. Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.
5. Mix together pineapple, bananas, pecans until combined.
6. Add to the rest of ingredients and stir to combine.

Bake at 350 degrees for ~25 minutes until golden and a cake tester comes out clean.

Cupcakes with Bubble Buttercream

Cupcakes with Bubble Buttercream

Ube Cupcakes
24 regular cupcakes / 350 degree oven

3-4 small to medium purple yams (ube)
4 large eggs, room temperature
2 cups sugar
1 cup oil, grapeseed or vegetable
1/2 cup macapuno, chopped
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk milk

1. Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork
2. Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
3. Gradually add sugar and whisk until combined.
4. Add oil and whisk until combined. Add chopped macapuno and vanilla and stir with a wooden spoon to combine.
5. Sift together flour, baking powder, baking soda, and salt in another bowl.
6. Add about a third of the flour mixture to the wet mixture and mix to combine.
7. Add about one half of the buttermilk and mix to combined.
8. Repeat above, alternating flour and buttermilk and ending with the flour mixture.
9. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.)
10. Bake for 22-25 minutes until a cake tester comes out clean.



cooked ube


ube cupcake batter


baked ube cupcake


Bubble Buttercream

3 cups water
1/4 cup tapioca balls
1 cup (2 sticks) butter, room temperature
5-6 cups powdered sugar, sifted
1 teaspoon vanilla

1. Boil the water in a medium saucepan (I used the water from the yams).
2. Add the balls to the boiling water and boil for 30 minutes, stirring occasionally.
3. Turn off heat and let the balls steep in the water for another 30 minutes.
4. Transfer balls to a sieve and rinse with cool water to remove starch. Transfer to a bowl and cover with cold water until ready to use.
5. Beat butter in an electric mixer until soft.
6. Add 3 cups of the sifted sugar and beat until combined.
7. Drain tapioca balls and measure out 1/2 cup. Fold into the frosting.
8. Add remaining sugar, 1 cup at a time, stirring until combined.

Note: This frosting was very soft and almost looked a little curdled. It definitely has a not so pretty texture, but it tasted fine. The tapioca balls are a novelty and perhaps not necessary. There is the added interest of the chewy texture, but I am not sure it’s worth the sacrifice in the visual appeal. If you are looking for something picture perfect, definitely skip this recipe. It needs work.



tapioca balls