Cupcake Wars Lovers...Unite!

HELLO! I'm baaaaack! How have you been this week? Baking away I hope! I had a few days off from the day job, but I'm back tomorrow. *Dramatic sigh* Oh well. Let's get right down to baking, shall we? My favorite subject! Do you like to watch Cupcake Wars and are perhaps curious about some of the recipes? Well curiosity begone because I'm going to give you a few to try this weekend. You're welcome. ;)

One of my favorite classic combos...
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
Lori Jacobs, CW 2011

Ingredients
Cupcakes:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 cups sour cream
• 1 1/2 cups fresh blueberries

Frosting:

• 2 sticks butter
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• Juice and zest of 1 lemon
• 10 to 12 cups powdered sugar

Directions
For the cupcakes: 

1. Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
2. Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: 

1. Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
2. Frost the cooled cupcakes with the cream cheese frosting.

For those of you who like a little kick...

Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting

Anthony Valerio, CW 2011

Ingredients

Cupcakes:

• 2 cups sugar
• 1 1/4 cups all-purpose flour
• 1 cup plus 2 tablespoons cake flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons cayenne powder
• 1 1/2 teaspoons fine salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups canola oil
• 2 eggs
• 1 ounce red liquid food coloring
• 2 teaspoons vanilla extract
• 1 cup buttermilk

Fiery Cinnamon Cream Cheese Frosting:

• 2 sticks butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 6 to 7 cups powdered sugar
• 1/2 to 1 shot cinnamon schnapps

Directions

For the cupcakes: 

1. Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
2. In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.
4. Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.

For the frosting: 

1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.
2. Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.

A twist to a British classic...

Banana Toffee Cupcakes

Casey Shiller, CW 2011

Ingredients

Cupcakes:

• 2 ounces unsalted butter
• 2 1/2 ounces light brown sugar
• 2 ounces granulated sugar
• 1 3/4 ounces whole egg
• 6 1/4 ounces ripe banana puree
• 7 ounces cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 1/2 ounces chocolate toffee candy bar bits
• 2 ounces buttermilk

Dulce de Leche Toffee Filling:

• 7 ounces prepared dulce de leche (available at Latin-American grocery stores)
• 3 1/2 ounces chocolate toffee candy bar bits

Caramel Cream Cheese Icing:

• 7 1/2 ounces butter, softened
• 24 ounces cream cheese
• 12 ounces powdered sugar
• 1 1/2 teaspoons vanilla extract
• 9 ounces prepared dulce de leche (available at Latin-American grocery stores)
• Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods)
• Miniature chocolate chips

Directions

For the cupcakes: 

1. Preheat the oven to 350 degrees F. Line a standard size muffin pan with 12 cupcake liners.
2. Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
3. Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.

For the filling: 

1. Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.

For the icing: 

1. In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.

To assemble: 

1. Using an apple corer, remove the center core of the cupcakes and fill with Dulce ee Leche Toffee Filling. Pipe the Caramel Cream Cheese Icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.

For my sister, down in Charleston...

Sweet Tea Cupcakes with Lemon Sweet Tea Frosting

Heather McDonnell, CW 2011

Ingredients

Sweet Tea Cupcakes:

• 3/4 cup whole milk
• 10 black tea bags
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 eggs

Lemon Sweet Tea Frosting:

• 2 sticks unsalted butter, softened
• Zest of 1 lemon
• 2 cups confectioners' sugar

Directions

For the cupcakes: 

1. Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
2. Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
3. Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
4. Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.

For the frosting: 

1. Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
2. Frost the cooled cupcakes and serve.

Happy baking!