Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting60

Posted by chockylit in Berries,Cheese,Italian-Inspired,Nuts (Sunday May 20, 2007 at 12:42 pm)

blueberry ricotta almond cupcake with cream cheese frosting

It was bound to happen. Can’t be pregnant, be a cupcake baker, and not make pink and blue cupcakes, right? I made these for the last day of birthing class. We have a snack break every class and it’s always filled with healthy savory treats. So, while I was bringing cupcakes, I wanted to make them relatively “healthy” (without sacrificing taste, of course).

This recipe is a slight variation from one I made a while back. I wanted to try using fresh almonds (hooray for vitamin E and “good” fat) instead of almond paste. The resulting cake was good, but not “almondy” enough. Next time around I would add a half teaspoon of almond extract. I actually really liked the grainy texture that the ground almonds added. But if this sounds unappealing to you, stick to the almond paste (or really grind the hell out of your almonds). As with the last recipe, this one turned out very moist. I could see these standing up to a few days of refrigeration.

I figured between the almonds, the berries, the eggs, the ricotta, and the cream cheese, I ended up with a fairly balanced treat. Fruits, healthy fats, protein, etc. to counter the heavy dose of sugar (yum, sugar). But to keep myself honest, I used my copy of Accuchef software to calculate the nutritional value. Scroll to the very end if you are curious, but perhaps some things are better left unknown…

On a side note, I have had to turn on comment moderation for the time being. So while it may seem like your comment has been posted, it will not show up on the blog until I approve it. This will hopefully be temporary. If anyone has any questions about this, feel free to email me directly.

Cupcakes
~15 cupcakes / 350 degree oven

4 ounces almonds, slivered/peeled
1 cup + 2 tablespoons sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raspberries
1/2 cup blueberries

1. Grind almonds with 2 tablespoons sugar in a food processor until very fine. Transfer to the bowl of an electric mixer.
2. Gradually add the remaining 1 cup of sugar to the ground almonds while beating at low speed.
3. Add the ricotta and beat to combine.
4. While beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat. The butter must be at room temperature or it will not incorporate well.
5. Stop the mixer, scrape the bowl, then beat at medium for about 2 minutes.
6. Crack eggs into a bowl and break up with a fork. At low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit.
7. Beat again at medium speed for about 2 minutes.
8. Measure out flour, salt, and baking powder into a bowl and whisk to combine.
9. With a rubber spatula, fold flour mixture into the cake batter until combined.
10. Wash and dry the berries. Toss with a small amount of flour. This will help keep the berries from sinking.
11. Fold berries into the batter.
12. Scoop batter into cupcake liners, about 2/3s full.
13. Bake at 350 for about ~25 minutes or until cake tester comes out clean

Note: I wanted “pink” and “blue” cupcakes so I divided the batter in two and added blueberries to one and raspberries to the other. You could do this, mix the berries, or even use different fruit.

blueberry ricotta almond cupcakes cooling
cooling cupcakes

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Assembly
1. Frost cupcakes.
2. Top with a candy decoration, berries, or slivered almonds.

Note: I kneaded store-bought white fondant with gel food coloring, rolled out with a little corn starch to prevent sticking, and stamped out small shapes to top the cupcakes.

blueberry & raspberry ricotta almond cupcakes with cream cheese frosting

Approximate Nutritional Value per Serving

Without frosting
Per Serving: 216 Cal (50% from Fat, 9% from Protein, 41% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 5 g Mono Fat; 23 g Carb; 1 g Fiber; 16 g Sugar; 51 mg Calcium; 1 mg Iron; 78 mg Sodium; 84 mg Cholesterol

With frosting
Per Serving: 478 Cal (43% from Fat, 6% from Protein, 52% from Carb); 7 g Protein; 23 g Tot Fat; 12 g Sat Fat; 8 g Mono Fat; 63 g Carb; 1 g Fiber; 56 g Sugar; 70 mg Calcium; 1 mg Iron; 167 mg Sodium; 117 mg Cholesterol

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting37

Posted by chockylit in Berries,Cheese,Stone Fruits (Saturday August 26, 2006 at 4:20 pm)

peach, blueberry, and thyme cupcakes with cream cheese frosting

Having grown up with the seasons, it’s always a bit odd to say farewell to summer when its 50 degrees out and you know there will be some balmy days ahead. If you’ve visited San Francisco in the summer, you likely know how cold it can be. It’s been just that for the past 2 weeks or so. I am eagerly awaiting fall which for us means fantastic weather.

Regardless, I am feeling ready to bake my last summer fruit cupcake and am looking forward to the days of rich, decadent cupcakes ahead.

As for the outcome, I love the flavor of these cupcakes. The thyme is a bit shocking at first (I can’t help thinking of savory foods), but the combination of the thyme and the fruit is great. These are definitely a great afternoon snack.

Roasted Peach Mush

2 medium peaches

1. Cut the peach in half, remove the pit, and roast cut side down in a 350 degree oven for 30 minutes.
2. Remove from the oven and set aside to cool.
3. Scoop out peach flesh and mush with the back of a fork.

roasted peaches
roasted peaches

scooping out peach flesh
scooping out peach

Peach, Blueberry, Thyme Cupcakes
12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup roasted peach mush
1/4 cup blueberries
2 teaspoons loosely packed, fresh thyme leaves

1. In an electric mixer, beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
3. Add egg beat until combined.
4. Whisk together flour, baking powder, and salt in a bowl. Add to the mixer along with the milk and beat to combine.
5. Chop thyme leaves.
6. Fold the peach mush, blueberries, and thyme into the batter.
7. Scoop into cupcake papers about two-thirds full.
8. Bake for 22-25 minutes until a cake tester comes out clean.

Note: Leave cupcakes undisturbed for the first 15 minutes of baking (always) and then rotate the pan once to ensure even baking.

cooling cupcakes
cooling cupcakes

Thick Cream Cheese Frosting

4 ounces Philly cream cheese
1/4 stick butter, room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Assemble
1. Top cooled cupcakes with frosting.
[Optional] Sprinkle with thyme leaves.

frosting the cupcakes
frosting cupcakes

Browse Cupcakes74

Posted by chockylit in  (Saturday August 11, 2007 at 12:50 pm)

Welcome to the CupcakeBlog archives where you will find over 85 cupcake recipes dating back to March 2005 organized into 5 sections fresh – for recipes that contain herbs, flowers, or plants; fruity – for, well, fruits; spicy – for recipes that feature spices like cinnamon, fennel, cardamom, etc; rich – for recipes that feature chocolate, coffee, liquors, etc; other – i needed someplace for the ube cupcake

fresh

Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting

Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting

Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting

Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting

Green Tea, Lavender, and Honey Cupcake Bombe

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue

fruity

Hummingbird Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes

Lime Custard Cupcake with Meringue Frosting

Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting

Persimmon Pavlova Cupcake

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting

Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting

Banana Cupcakes, a Few Ways

Mooncake Cupcakes (Bean Paste Filled Cupcakes with Date-Pineapple Cream Cheese Frosting)

Pomegranate-Grapefruit Cupcakes

Cherry-Vanilla Cupcakes

Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut

Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting

Fresh Fig and Almond Cupcake Bombe

Fresh Cantaloupe and Honeydew Cupcakes with White Chocolate-Cardamom Butter Cream

Wasabi White Chocolate Cupcakes with Plum Sake Filling

Lime Tart Cupcakes

Grape Cupcakes

Fig And Quinoa Cupcakes

Pomegranate Green Tea Cupcakes

Meyer Lemon Cranberry Cupcakes

spicy

Thai Ice Tea Cupcake Experiment No. 1

Horchata Cupcake Experiment No. 1

Thai Ice Tea Cupcake Experiment No. 2

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting

Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations

Churros and Chocolate Cupcake

Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting

Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting

Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting

Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit

Cherry Chocolate Cupcakes with Fennel Meringue Frosting

Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest

Pistachio Cupcakes with Rose Petal Buttercream

Chocolate Chai Spice Cupcake

Thai Tea Cupcakes

Caramel Apple Cupcakes

Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting

Red Hot Cupcakes

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting

Cranberry White Chocolate Cupcakes

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting

rich

Devil’s Food Cupcake with Chocolate Buttercream

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

Ice Cream Cone Cupcakes

Melt in Your Mouth Chocolate Cupcakes with Whipped Cream

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

German Chocolate Cupcakes with Milk Chocolate Glaze

Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream

Samoas® Cupcake

Vietnamese Coffee Cupcakes

Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze

Chocolate Bread Pudding Cupcakes with Toasted Walnuts, Homemade Toffee, and Cream

Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt

Banana Boston Cream Pie Cupcakes

S’mores Cupcakes

Chocolate Cupcake Stuffed with Ginger Caramel, Frosted with Mango Ganache, and Topped with a Mango-Ginger Won Ton

Dark Chocolate Truffle Cupcakes

Doughnuts and Coffee Cupcakes

Sweet Corn, Maple, and Bacon Cupcakes

Gluten-Free and Gluten-Full Chocolate Cupcakes with Salted Caramel Frosting

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Pequin Chili Chocolate Cupcakes

Plain and Simple Chocolate and Vanilla Cupcakes

Sweet & Salty Honey Peanut Cupcakes

Pear & Vanilla Bean Filled Chocolate Cupcakes with Vanilla Bean Buttercream

3 Vanilla Cupcakes with Vanilla Sea Salt

Chocolate Cupcakes Stuffed with Strawberry Chocolate Ganache and Frosted with Chocolate Glaze and Buttercream

Sweet Corn, Maple, Bacon Cupcakes

Toffee, Chocolate, Bacon Cupcakes

Cream Filled Vanilla Cupcakes With Ganache Glaze And Coconut

Chocolate Cupcakes with Strawberry Frosting (Plus Tips & Tricks for Baking Cupcakes)

other

Ube Cupcakes with Bubble Buttercream

Cupcake Round-Up!25

Posted by chockylit in General (Sunday January 28, 2007 at 7:30 pm)

One call for cupcakes and what do you end up with? Well over what I could come up with in a year. Over 60 recipes, each different… lots of chocolate cupcakes, many fruity cupcakes, some spicy ones, and a few more that fit no category. Garrett and I were delighted (if slightly overwhelmed) with the response.

Enjoy browsing. I know I have. I will be hard pressed to pick just one recipe to recreate for a future post.

Note that cupcakes are organized into four categories (chocolate, fruit, spice, other) and that there are a handful of gluten-free recipes dispersed among them.

Chocolatey Cupcakes

Black and Tan
By Mike of
A Tasty Pedia’s Blog

Dr Pepper Cupcakes
by Kristen of
Dine and Dish

Cappuccino Chip Cupcakes with Mocha Frosting
By Rachel of
Rachel’s Bite

Orange Chocolate Cupcake with Nutella Ganache Filling and Hazelnut Buttercream Frosting
By Sandra and Ernae of
The Sour and the Sweet

Chocolate Cheesecake Muffins
By Lexi of
Boybeater

Chocolate Espresso Cupcakes
By Mary of
Alpineberry

Party Cupcakes
By Shini of
Shini

Chipotle Cinnamon Chocolate Cupcakes
By Garrett of
Vanilla Garlic

Triple Chocolate and Raspberry Cupcakes
By Janell the Great of
Janell the Great

Tiramisu Cupcakes
By Becky Brown of
beckybrown24

Mexican Chocolate Cupcakes
By Margaret Meaney of
Chez M, en Retard

Mocha Cupcakes
By Haalo of
Cook (Almost) Anything At Least Once

Grasshopper Cupcakes
By Freya of
Writing at the Kitchen Table

Turtle Cupcakes
By Raspil of
The Noisy Kitchen

Chestnut Cupcake with Chocolate Swirl Frosting
By Helen of
Tartelette

Orange Poppy Seed Cupcakes with Chocolate Whipped Cream
By Garrett of
Vanilla Garlic

Oh My Darling Clementine Cupcakes
By Christina of
Wishing on Clovers

Devil’s Food Cupcake’s
By Ellie of
Kitchen Wench

Chocolate Cupcakes with Berry Ganache & Cinnamon Buttercream
By Sarah of
Slighcarp and Grimshaw

Deep, Dark Chocolate Cupcakes with Tangerine Honey Frosting
By Lis of
La Mia Cucina

Boston Cream Pie Cupcakes
By Anita & Cameron of
Married with Dinner

Chocolate Cupcakes w/ Quick Orange Frosting & Chocolate Cupcakes with Brown Sugar Buttercream
By Maggie of
The Maggpie

Cuba Libre Cupcakes
By Rachel of
Coconut and Lime

Mexican Chocolate Cupcakes
GLUTEN FREE!
by Brendon of
Something in Season

Pumpkin and Mexican Chocolate with Toasted Cinnamon Cream Cheese Frosting
by Posy of
Posy Party Cakes

Basic Vanilla Cupcakes with Two Kinds of Chocolate Buttercream
by Sheryl C. of
Crispy Waffle

S’mores Cupcakes
by Aoife of
Yumbrosia

Fruity Cupcakes

Lemoncello Ricotta Cupcakes
By Cynth of
A Tasty Pedia’s Blog

Almond Cupcakes with Guava Cream Cheese Filling
By Jenny of
Sew Darn Cute

Lemon Sunshine Cupcakes
By Jennifer of
Weekly Dish

Fruit-filled Coconut Cupcakes with Coconut-Vanilla Bean Buttercream Frosting
By MRBUNSROCKS of
Definetly Not Martha

Hunk of Burning Love (The Elvis Cupcake)
By Sher of
What Did You Eat?

Chempedak Cupcakes with Mango Drizzle
By Noraishah Hamid of
My Gastronomic Adventure

Passionfruit-Coconut Cupcakes
By Ann Martin Rolke of
Sacatomato

Figgy Cupcakes with Mascarpone Icing
By Kelsey of
ironskillet90

Lime-Vanilla Cupcakes with Cucumber Buttercream
By Andrew of
Real Butter and Clean Milk

Coconut Cloud Cupcakes
By puddingpop of
Wait and See Pudding

Avocado Cupcakes with Palm Sugar Buttercream
By Ratna of
Simply Cake

Lammas Cupcakes with Lemon Curd and Whiskey Cream
By Pancha of
Panxa

Almond Brown-Butter Cakes with Sour Orange Meringue
By Lara of
Cook and Eat

Double Seville Orange Cupcakes
By Gemma of
Dressing for Dinner

Almond-Ricotta Cupcakes with Lemon Royal Icing
By Sean of
Hedonia

Carrot Cupcakes and Banana Cupcakes
by Brilynn of
Jumbo Empanadas

Banana Tropical Pomegranate Surprise Cupcakes
by Sandra of
Yes, I Am a Bitch, Get Over It

Spicy Cupcakes

Vanilla-Cardamom Cupcakes with Grand mariner Buttercream and Candied Orange Zest
By Julie O’Hara of
A Mingling of Tastes

Saffron Vanilla Cupcake
By Kerry Alice of
a Tasty Pedia’s blog

Ginger-Cardamom-Jaggery Cupcake
By Mandira Banerjee of
Ahaar

Spice Cupcakes with Maple Marshmallow Frosting
GLUTEN FREE!
By Gluten Free Momma of
Gluten Free Organics

Key to My Heart (Pear & Walnut Cupcake with Cardamom Buttercream)
By Glenna of
A Fridge Full of Food

Curried Cupcakes
By Emilie of
QuintanaRoo

Gingerbread Cupcakes
By Laura of
Laura Rebecca’s Kitchen

Very Gingery Cupcakes
GLUTEN FREE!
By Cathy, aka “The Dear Wife” of
Something in Season

Candied Lemon Peel, Walnut, & Dulce de Leche Cupcakes
By Letincelle of
Leitncelle&Soleau

Other Cupcakes

Citrus-Basil Cupcakes
By Michelle of
Another Yarn

Green Tea Bubble Cream Filled Cupcakes with Green Tea Cream Cheese Frosting
By Chockylit of
Cupcake Bakeshop

Demarara Sugar Rimmed Pound Cake Cupcakes
By The Parson’s Wife of
The Parson’s Wife

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting
By Ratna of
Simply Cake

Baklava Cupcakes
By Lara of
Aral Traven

Black Sesame Peanut Butter Cupcakes
By Joann of
Baking + Graduate School = Joann’s Life

Cappuccino Cupcakes
By Margaret of
Kitchen Delights

Derby Cakes
by Posy of
Posy Party Cakes

Ube Cupcakes with Bubble Buttercream45

Posted by chockylit in Experimental Recipe,Nuts,Pilipino-Inspired,Yams & Potatoes (Sunday June 11, 2006 at 9:05 pm)

This is definitely an experimental recipe… one that ended up tasting great, but, trust me, looked a bit funky.

I got introduced to Ube in the form of ice cream from Mitchell’s Ice Cream here in San Francisco. I was ready to finally try an Ube cupcake recipe, so I went to Pacific Super, an awesome Asian grocery on Alemany Street not too far from where I live, and bought nearly everything Ube.

I reconstituted Ube powder per the instructions on the packet, but didn’t like the taste very much at all. I boiled and mashed some fresh purple yams and they tasted much better. It was an easy decision to skip the powdered and go with the fresh.

One thing I didn’t do, that I noticed the few recipes on the net did, is add food coloring. After my red velvet experience, I have been anti-food-coloring-in-batter. In this case, I think I would have been better off to relax my newfound prejudice…

The yams were a deep purple blue, which was great, but when mixed with the yellow egg yolks and other ingredients, the batter ended up a ghastly green. Maybe a little red food coloring would have balanced it out. On the other hand, I can say that the ghastly green is natural! Maybe a half cup of smashed beets might do the trick, if anyone cares to experiment even further.

One definite keeper for me is the topping of peanuts crushed with a good amount of salt. This is something I stole from a caterer friend. The salty-sweet taste is very satisfying.

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.

fresh ube (aka purple yam)
cooked ube

ube cupcake batter
ube cupcake batter

baked ube cupcake
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
tapioca balls

Assemble
1. Pipe frosting onto cooled cupcakes.
2. Crush about a 1/3 cup of unsalted peanuts with about a teaspoon of salt. Sprinkle over cupcakes.

Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest24

Posted by chockylit in Carrots,Cheese,Citrus,Nuts,Spices,Step-by-Step Photos (Sunday April 16, 2006 at 3:55 pm)

I normally don’t feel very inspired to make themed cupcakes for holidays. I consider it dangerous territory into which I don’t dare tread. I never say never, though, that’s for sure. And this past week I was indeed inspired by the colorful caramel robin’s eggs that were for sale at Peet’s Coffee. The vibrant blue of the egg was screaming for something orange…

These cupcakes ended up quite delicious – very moist cake with a touch of spice, creamy frosting, and candied orange peel that provides a nice burst of orange flavor and a chewy, crunchy texture. The egg is yummy on it’s own.

Cupcakes
makes 30 cupcakes / 350 degree oven

1 cup pecans
2-3 medium oranges
1 pound carrots
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
pinch of allspice
pinch of ground nutmeg

1. Toast pecans in a 350 degree oven for 5 minutes.
2. Remove from the oven, let them cool, then chop coarsely.
3. Peel oranges and puree in a blender or food processor. Measure out 1/2 cup of the liquidy pulp.
4. Peel, rinse, then grate carrots coarsely.
5. In a large bowl, combine orange pulp, carrots, eggs, buttermilk, vanilla, sugar, and vegetable oil.
6. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
7. Fold flour mixture into the carrot mixture.
8. Fold in pecans.
9. Scoop out into cupcake papers.
10. Bake at 350 degree oven for ~20 minutes or until toothpick comes out clean.

Cream Cheese Frosting with a Hint of Orange

16 ounces or 2 packages of Philly cream cheese
3/4 stick butter
5-7 cups sifted powdered sugar
2 tablespoons fresh squeezed orange juice

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cheese at medium speed until creamy.
4. Add half of the sugar and the orange juice. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Candied Orange Peel Nests

Why reinvent the wheel? Nic over at the Baking Sheet has already gone and posted a recipe for candied orange peel. I researched a handful of methods and I liked the sound of this one over the others.

I cut the recipe in half. The only other change I made was to cut peel of the orange with a vegetable peeler then cut it into strips before soaking over night. Other then that change, I basically followed the recipe in her post.


cutting the orange peel


orange peel strips


candied orange peel

Assembly
1. Pipe some frosting onto the cooled cupcakes.
2. Top off each frosted cupcake with some candied orange strips and a caramel egg.


caramel eggs

Recipe: Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting45

Posted by chockylit in Cheese,Citrus,Herbs & Flowers (Sunday July 17, 2005 at 12:50 pm)


I forget what got me thinking of lavender, but regardless I really liked the way these cupcakes turned out. They are perfect for any summertime party, like a wedding shower. I served these at a dinner party along side a serving of strawberries and blueberries that I macerated with a touch of apricot brandy and some chopped, fresh spearmint leaves and topped of with a dollop of the lavender cream.

The Result
The Good: Yum. Perfect moist little cakes, creamy frosting with a hint of tartness, and a subtle lavender flavor.

The Bad: Nothing. I loved the way everything came out.

1/2 Recipe of Cupcakes
makes 12 cupcakes / 350 degree oven

1/2 stick butter
3/4 cups sugar
1 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
2 large egg whites

1. soften butter in the mixer on high speed
2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. measure out milk and vanilla
5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk 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


mise en place

Lavender Cream

1 cup heavy cream
1/4 cup granulated sugar
1/2 cup water
1 tablespoon lavender flowers

1. add sugar and water to a small saucepan set over medium high heat
2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon
3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes
4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool
5. meanwhile add heavy cream to the bowl of an electric mixer and beat with the whip attachment until soft peaks form
6. once the sugar mixture is relatively cool to the touch (it can be slightly warm) drizzle into the cream while beating on medium high
7. continue to beat on high until firm peaks form

1/2 Recipe of Citrus Cream cheese Frosting

1/2 stick butter
1 8oz packages of cream cheese
1/2 teaspoon mixed citrus zest (from lemons, limes, oranges, whatever citrus you have)
1 teaspoon citrus juice (same as above)
2 cups confectioner’s sugar
3-4 drops of purple food coloring

1. soften butter in the mixer on high speed
2. add cream cheese and beat until combined
3. sift confectioner’s sugar
4. add about half of the confectioner’s sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine
5. add remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved
6. add purple food coloring and mix until consistent color is achieved

Assembly
1. using a melon baller, scoop out a bit of the cooled cupcakes
2. using a small spoon, fill each cavity with lavender cream
3. trim off some of the meat of the scooped out cupcake and place back over the cavity
4. pipe cream cheese frosting over the top
5. sprinkle lightly with lavender leaves


filling the cupcakes


finished product

Printable, PDF-version of the recipe.