Tuesday, December 9, 2014
MLTAI is the training center in Perry, MI and this week is the last week of training until next year, hence, the reason for the cupcakes. I sent Blackout Cupcakes, you can find the recipe here, http://cookiesandcups.com/blackout-cupcakes/, French Vanilla with a Raspberry and cream cheese filling and Cinnamon Roll.
The French Vanilla and Cinnamon Roll are from a Duncan Hines cake mix that I modified. When I use a cake mix it's always Duncan Hines and I add a small box of Jello instant pudding and 1 extra egg. Sometimes I replace the water with milk and oil with real butter, scratch is always better but when you don't have time, this makes a very moist and delicious cake.
Because I wanted 2 different cupcakes from one mix, I didn't use milk or melted butter this time. I followed the box directions with the addition of pudding and an extra egg. Add your dry pudding to the dry cake mix and blend well then add the other ingredients. I used an ice cream scoop to fill 12 cupcake liners and popped those in the oven. Next I added about 1 tablespoon of batter to another 12 cupcake liners. I had already mixed 1/2 cup butter, 1/2 cup brown sugar and 1 tablespoon flour until it crumbled, I used a pastry blender to chop it, you can use a butter knife also. I sprinkled 1 teaspoon of this mixture into each liner and then added about 1 tablespoon more of batter. Your batter should be gone :) sprinkle the remaining cinnamon mixture on top and bake according to package directions.
I had a cinnamon roll cupcake with my coffee this morning, it was delicious!! The Blackout cupcakes have a brownie batter filling, ganache icing, sprinkled with mini chocolate chips and chunks of brownie then drizzled with caramel. The French Vanilla cupcakes are iced with buttercream and I tried to drizzle raspberry compote but it didn't really drizzle :) the Cinnamon Roll cupcakes are iced with a cream cheese buttercream and sprinkled with a little cinnamon sugar mix.
I will post the scratch recipe for the Cinnamon Roll cupcakes soon.
Sunday, December 7, 2014
3/4 cup flour
1 cup sugar
2/3 cup pumpkin (canned)
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Jellyroll pan (I use a 15.25 x 10.25 x .75 Wilton cookie sheet)
Parchment paper or you can grease and flour your pan (I grease and flour the sides of my pan and just use parchment paper on the bottom)
Dish towels sprinkled with powdered sugar (this gets messy but you need the powdered sugar to keep your roll from sticking to the towel)
Small sifter or wire basket sieve for sprinkling powdered sugar on towel and roll.
1/2 stick butter (softened)
4 oz cream cheese (softened)
1 tsp. vanilla
2 cups powdered sugar
Note: 1-15 oz can of pumpkin will make 3 rolls
Preheat oven to 350 F.
Whip eggs for 5 minutes, while eggs are whipping whisk flour, baking soda, cinnamon and pumpkin pie spice. Add pumpkin and sugar to eggs and mix on medium speed until blended, add flour mixture and mix on low until blended.
Pour batter into pan and spread evenly. Bake 12 to 14 minutes.
If you haven't coated a dish towel with powdered sugar, do it now. Don't worry about using too much, most of it will stick to the towel and blend into the roll.
Cream butter and cream cheese until smooth, add vanilla and mix well, add sugar 1/2 to 1 cup at a time and mix until creamy.
When your pumpkin roll is done, let cool for a few minutes then turn out onto sugar coated towel, carefully peal off parchment paper. Your towel is probably longer than the roll so fold extra towel over onto pumpkin roll and start rolling. Try to keep it small at start and tight. Place in freezer for 15 o 20 minutes or while you work on a second one :)
When your roll is cool, unroll and spread the cream cheese mixture evenly making sure you cover the entire roll, don't forget the curled end where you stated to roll it. Roll it back up keeping it kind of tight and even. You've probably got quite a mess now :) so sprinkle the roll with additional powdered sugar if it needs it then roll in plastic wrap. If you are going to freeze it's a good idea to roll in enough plastic wrap to have 4 to 5 layers and cover with foil to prevent freezer burn.
If serving for a party or giving as a gift your roll will look nicer if you trim off each end.
Saturday, December 6, 2014
1 cup granulated sugar
1 cup light brown or golden sugar
1 1/4 cups oil
2 teaspoons vanilla
2 1/2 cups flour
2 tsps baking powder
2 tsps baking soda
2 tsps cinnamon
1/2 tsps nutmeg
1/2 tsps salt
2 cups shredded carrots
1 cup golden raisins
1 cup unsweetened crushed pineapple, drained
8 oz cream cheese, softened
1 tsps vanilla
1/3 to 1/2 cup powdered sugar
1 cup butter, softened
8 oz cream cheese, softened
1 TBS vanilla
4 to 6 cups powdered sugar
2 TBS heavy cream
Preheat oven to 350 F, line muffin tins with 24 cupcake liners. I use an ice cream scoop to fill liners and you may get more than 24 or less depending on how much batter you use. Don't over fill, 1/2 to 3/4 should give you nice looking cupcakes, anymore than that and the batter will overflow and you'll get crispy edges :)
Using an electric or stand mixer, beat eggs, oil and both sugars until smooth. Stir in vanilla. In a medium bowl, whisk together flour, baking soda and powder, salt, cinnamon and nutmeg. Slowly mix dry ingredients into egg, oil and sugar mixture just until there are no clumps. Stir in carrots, pineapple and raisins, a few good stirs should distribute everything nicely.
Fill liners 1/2 to 3/4 full and bake 18 to 20 minutes. I check with a toothpick at 18 minutes, if it comes out clean (I check a cupcake in the middle of the muffin tins not the outside edges) or almost clean, take them out of the oven. I remove cupcakes from the tins as soon as I can handle them, maybe 5 minutes, and place on a wire rack for 10 or 15 minutes, then I put them in the frig to cool off so I can fill them.
For the filling:
Beat softened cream cheese until smooth and creamy, stir in vanilla and then add powdered sugar, beat until creamy. Fill a decorating bag with the mixture and start filling cupcakes or, you can use a paring knife to cut out the center of cupcakes, fill and place the piece back on your cupcake. If you use a decorating bag and tip don't push tip all the way down to bottom of cupcake and fill slowly so you don't have filling coming out the top of the cupcake. This should be enough to fill 24 cupcakes. If you have any left, a couple of tablespoons, you can use it in your frosting.
Beat butter and cream cheese until smooth and creamy, stir in vanilla. Add powdered sugar 1 cup at a time and mix on low until incorporated. Add heavy cream and beat on medium for a few minutes. When you lift the beaters or paddle of stand mixer, the frosting should come off the beaters but not run off. If it's too runny, add another 1/2 cup to 1 cup of powdered sugar and beat on medium until smooth. The frosting should be creamy and fluffy so it's easier to pipe on the cupcakes.
Fill a decorating bag fitted with a large tip, twist the opening of the bag to keep the frosting from coming out the top. Holding bag over top of cupcake apply pressure and swirl on frosting starting at outside edge and work in a circle to center of cupcake.