Caramel Apple Cupcakes68

Posted by chockylit in Advanced Techniques,Apples,Experimental Recipe,Step-by-Step Photos (Friday September 1, 2006 at 12:44 pm)

Caramel Apple Cupcakes

These luscious cupcakes are a childhood treat reinvented for the kid in all of us. Welcome fall with a few friends by baking up a batch of these challenging, yet satisfying goodies. The soft, tart apple shines through the spiced, not-so-sweet cake and the cream cheese filling lends a sweet smoothness. All this is topped with a robe of chewy, sweet, and slightly salty caramel.

Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove. Please note that you will need a candy thermometer for this recipe!

Apple Cupcakes
9 regular cupcakes / 350 degree oven

2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla

1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Cream Cheese Filling

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

1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Fill Cupcakes
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.

scooping in filling
cupcake ready for filling

scoop of filling
filling the cupcake

squishing on the tops
replacing the top

Thick Caramel

1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.

Caramel Apple Cupcake
finished product

pear & vanilla bean filled chocolate cupcakes with vanilla bean buttercream35

Posted by chockylit in Chocolate,Pear,Vanilla (Sunday March 30, 2008 at 10:18 am)

pear & vanilla bean filled chocolate cupcakes with vanilla bean buttercream

I made these here cupcakes for the first ever bay area cupcake meetup that happened this weekend. A lovely group of people showed up at Dolores Park in San Francisco with creative and tasty cupcakes to share. We talked shop and caused a bit of a scene. Apparently the idea of a group of people meeting up in a park to eat cupcakes is unusual. Go figure! If you are in the bay area sign-up for the meetup we plan to meet seasonally. The next gathering will be sometime this summer.

Back to the cupcakes… I often think of fall when I think of pears (much like apples), but I hadn’t worked with pears in a cupcake and was eager to do so. I decided to “spring them up” a bit and paired the pear with vanilla bean. I enjoyed the combination and all in all consider the cupcake a success.

UPDATE: Slight adjustment to remove baking soda which should help with this recipe.

Old-Fashioned Chocolate Cupcakes
~30 regular cupcakes / 375 degree oven

1 cup (2 sticks) butter, room temp
2-1/2 cups sugar
4 large eggs, room temp
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened cocoa powder
1 cup milk
2 teaspoons vanilla

1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 1/2’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Note: As mentioned previously with this recipe, if you overfill the cupcakes, they will overflow and then sink. To be on the safe side I am now recommending that you fill the cupcakes 1/2 full. With a big batch you may still have some problems with one or two of them, but the majority should work out just fine. Your oven must be for sure hot enough, so it doesn’t hurt to get an oven thermometer and make sure it’s at the correct temperature. These cupcakes are temperamental, but the resulting cake is worth it.

chocolate cupcake
chocolate cupcake

Pear Filling

1 good sized pear, pealed, pitted, and chopped into small dice
1/2 cup water
2 tablespoons sugar
2 tablespoons cornstarch
1/3 vanilla bean

1. Add pear and water to a medium sized pan. Cook for 10 minutes over medium-high heat.
2. Stir together sugar and cornstarch then stir into the pears.
3. Split open the vanilla bean and scrape out the seeds. Add the seeds to the pears.
4. Cook until thick, about 5-10 minutes. Remove from heat, transfer to a bowl and let cool to room temperature.

Note: The filling can be made a day in advance and stored covered in plastic wrap in the refrigerator.

pear filling
pear filling

Soft Vanilla Buttercream Frosting

2 sticks (1 cup) butter, room temperature
4 cups sifted powdered sugar
1 teaspoon vanilla
1/3 vanilla bean
2 tablespoons milk

1. Beat butter at medium-high speed until creamy.
2. Sift powdered sugar into the mixer bowl (right on top of the beaten butter). Beat to combine.
3. Split open the vanilla bean and scrape out the seeds. Add the seeds to the frosting.
4. Add the vanilla and the milk. Beat until combined.

Pear Chips

1 good sized pear

1. Preheat oven to 200 degrees Fahrenheit.
2. Using a mandolin or very sharp knife, slice thin cross-sections of pear.
3. Place on a baking sheet making sure that the slices do not touch.
4. Let them dry in a 200 degree oven for about 1 hour (depends on how thin the slices are) flipping 2 or 3 times until they are dried out and no longer soggy.

pear chip
pear chips

Assemble
1. Fill the cupcakes with the pear filling using the cone method. This post has step by step photos of the method.
2. Frost with frosting and top with a pear chip.

cupcake meetup cupcakes
cupcakes from the meetup

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 II8

Posted by in General (Monday October 1, 2007 at 10:59 am)

Caramel Apple Cupcakes

San Francisco doesn’t really have four seasons. The weather changes, but you will likely be freezing your butt off in July, sweating in October, and doused in rain in January. Having grown up in the North East I am very familiar with the four seasons and all it takes is one crisp, sunny day in September in San Francisco and I get nostalgic for fall. And there is nothing like fall and cupcakes. It’s like they were made for each other.

So, even though it hasn’t quite been a year since the last Cupcake Round-Up, Garrett and I agree that fall is a much better time to host it what with all the seasonal fruits and veges at your disposal. So, dust off those mixers and get baking!

This time around we are giving you a theme to help reign in the ideas. The theme is Re-Invention as this is a favorite past-time of Garrett and I both.

To participate just create a cupcake of your very own, post it to your blog / LiveJournal / flickr account / whatever, and then send your name, the name of your cupcake, a link, and a picture to both Garrett (vanillagarlic{at}yahoo{dot}com) and me (chockylit{at}gmail{dot}com).

All submissions are due by October 21st, and the round-up results will be posted on the October 29th.

We also added a new rule: No old posts will be taken as submission, we want you to take a fresh approach!

I am so looking forward to seeing what everyone comes up with!

Cheryl