Happy Spring!!! I am so excited to share these cupcakes because I am actually serving them next month at my friends wedding!! My mom is coming over to assist and we will be... READ MORE
Happy Spring!!! I am so excited to share these cupcakes because I am actually serving them next month at my friends wedding!! My mom is coming over to assist and we will be making 200 cupcakes and a cutting cake with this fun recipe! The bride came up with the general flavors and I added my chocolate lovers twist- with a dark fudge filling and white chocolate buttercream topping! I have perfected this recipe over 3 different trials and I assure you – these are the perfect wedding cupcakes! I will update this post later with a picture from the wedding display- I just can’t wait!!!
I recently learned a new tip to make the top of your frosting look even better! Using the frosting tip you placed on your frosting bag- squeeze a small amount right in the middle of the cupcake. This will support the large amount of frosting you will add to the top and make it look more beautiful! There are pictures below to guide you through this process! Let me know how it works for you!
Enjoy!!! Check out the recipe below and let me know what you think! What kind of cake did you have at your wedding?!
- 2 & 3/4 cup cake flour (sifted 3 times)
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 & 1/2 cup white sugar
- 3/4 cup unsalted butter (room temperature)
- 1 & 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup Dutch processed unsweetened cocoa powder (sifted)
- 3 cups powdered sugar (sifted)
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 4 oz white chocolate baking bar or chips
- 1/3 cup heavy cream
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1. Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
- 2. In a medium bowl add sifted cake flour, baking powder, and salt. Whisk together well and set aside.
- 3. In a medium clean bowl, beat egg whites on medium-low speed until foamy for 1-2 minutes.Then add cream of tartar to the side of the bowl and and beat on medium speed until bubbles become smaller for 1-2 minutes. Then beat on fast until the egg whites have increased approximately 4 times in volume. Add 1/4 cup sugar slowly in a steady stream at the side of the bowl and beat only until meringue will hold up in soft peaks.
- 4. In a large clean bowl, beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in vanilla and almond extract.
- 5. Gently fold egg whites into the batter.
- 6. Fill each cupcake slot 2/3 full. Bake for 20-22 minutes until a toothpick inserted in the middle comes out clean. Place cupcakes on cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
- 7. Once cupcakes are room temperature, use a cupcake corer or small knife to remove a small amount of the center of the cupcake.
- 1. Melt butter and stir in cocoa. Add powdered sugar one cup at a time and mix well after each addition.
- 2. Add milk a few tablespoons at a time and mix well until medium consistency. Mix in Vanilla.
- 3. When cupcakes are cool and cored, use a small baggie or piping bag to insert a small amount in the middle of the cupcake, just level with the top. Repeat with all cupcakes.
- 1. Microwave chocolate and 1/3 cup heavy cream in a microwave-safe bowl at medium power
- for 30 seconds at a time, stirring each time until melted and smooth. Let cool to room temperature.
- 2. In a large bowl, beat butter at medium speed until creamy. Then add powdered sugar 1 cup at a time and heavy cream one tablespoon at a time, beating at low speed until blended after each addition.
- 3. Beat in melted white chocolate and vanilla.
- 4. Fill a frosting bag with buttercream and pipe onto cupcakes as you desire.
I am so excited to share these sweet and delicious Valentine inspired cookies with you! One of my best friends (Katy Weaver- she’s an awesome photographer BTW) recently went to Costa Rica for an awesomely warm and relaxing vacation (can you tell I am jealous?). Although I couldn’t join her, she thoughtfully brought me back a container of Guava Jelly. She told me, “I figured you could bake something with this!”…And boy, Katy was right! The guava jam is reminiscent of my old favorite natural fruit roll ups: sweet, tangy and slightly tart. I might actually be addicted to these cookies and I might have ruined all of my friends too.I’m also really excited about these cookies because Bobs Red Mill recently came up with a new delicious flour made of hazelnuts! Hazelnut flour is like adding a bonus to your baking, more protein, healthy fats and a super delicious nutty flavor! If you can’t find this flour in your stores yet, you can carefully grind up hazelnuts in your food processor (be careful not to heat it – to prevent creating hazelnut butter). I consider myself very lucky because I grew up in Milwaukie- which is the hometown of Bobs Red Mill! They have an awesome bulk section and carry so many different types of flours to bake with! They are also very gluten-free friendly! If you live in Oregon- I suggest you check it out at your earliest convenience!
You can turn these cookies into any shape you please- they would even work for Super Bowl Sunday if you have football cookie cutters! Or if you are super artsy, you can cut each one out individually!
Check out the recipe below, enjoy, and let us know what you think!!
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 & 1/2 cups all-purpose flour (sifted)
- 1/2 cup hazelnut flour (or ground hazelnuts)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Guava or Raspberry Jam (or your favorite)
- Powdered Sugar for sprinkling
- 1. In a large bowl beat butter until smooth. Add sugar and beat for 2 minutes or until smooth. Then add eggs one at a time, beating well after each addition. Set aside.
- 2. In a medium sized bowl whisk together: sifted flour, hazelnut flour, cinnamon, and salt.
- 3. Add the dry ingredients to the wet in two additions and mix together until smooth.
- 4. Spilt dough into two servings and then cover with plastic wrap and refrigerate for about an hour or until batter is somewhat hard and won’t melt easily in your hands.
- 5. After an hour, preheat the oven to 350 degrees F.
- 5. On a lightly floured clean surface (I used a silicone baking mat), roll out your dough into 1/8” thickness and cut all cookies with your favorite cookie cutters; I used hearts for Valentines Day! In half of the cookies, use a smaller cookie cutter to remove the center.
- 6. Bake on an un-greased cookie sheet for 10-12 minutes until edges are golden brown. Remove from oven and let sit for 2 minutes. Using a spatula, place cookies on a wire rack to cool.
- 7. When cookies are cool, spread 1 teaspoon of your favorite jam over the bottom of the solid cookies. Using a sifter, sprinkle cutout cookies with powdered sugar and place on top of the jam covered cookie.
- 8. Enjoy!!
Baked by Michelle for MoreChocolate.net