Friday, June 27, 2014

S'mores Cupcakes



One of my favorite {if not, my most favorite}, summer night activities is bonfires and s'mores. I love the smell of the fire that gets on my clothes and in my hair, and the sparks that fly up when the fire gets stoked, but the best part of the entire experience is obviously the s'mores! These cupcakes are the direct inspiration from a summer night bonfire, and will no doubt leave you craving one yourself.



S'mores Cupcakes

Yields 24+ {about 30}


Cupcakes and crust:

{1 cup graham cracker crumbs

1/4 cup melted butter substitute}

1 cup butter substitute

1/2 cup dairy free, soy free chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk


Frosting:


6 eggs whites

1 1/2 cup granulated sugar

1 teaspoon vanilla


For the crust:

Preheat the oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and melted butter substitute until the crumbs are moist.

Spread the crumbs evenly in the cupcake cups, and press in evenly to make a crust.




Bake the crust for 10 minutes {just to give it a bit of a crunch}. Remove the trays from the oven, and let cool while you make the cupcake batter. Leave the oven on 350 though.


For the cupcakes:


Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes



 While the cupcakes are cooling, start making the frosting. This frosting is definitely one of the easiest and tastiest frostings that I've ever made, and it goes perfectly with these cupcakes! You couldn't have a s'more without a marshmallow could you?

For the frosting:

Put the egg whites and sugar in a {heatproof!!!} glass bowl, and put the bowl over barely boiling water.

Over the course of 3 to 5 minutes, gently whisk the egg whites together with the sugar until all of the sugar is dissolved. You aren't trying to make meringue here, so there is no need to whisk fast. You are just dissolving the sugar, so don't try to rush it :)

Once all of the sugar is dissolved, remove the bowl from over the water. Using an electric mixer, beat the egg whites and sugar on a high speed for 4 to 7 minutes until stiff, glossy peaks are formed. 

Add vanilla and continue beating until the vanilla is combined.

Pipe the frosting onto the cupcakes without a tip, just use the circular hole of the piping bag.


Admittedly, I am a bit of a pyro. This is a judgment-free zone, so none of you are allowed to judge me. That being said, my absolute most favorite {optional} part of these cupcakes was lightly torching the marshmallow frosting with my kitchen torch :)


 Like I said, this is optional, but how cute do they look?! I will also admit that I accidentally burned a lot of cupcake wrappers while doing this, but once I got the hang of it, it wasn't so bad :)


Top with graham cracker crumbs for a little extra crunch, and enjoy! These cupcakes are perfect for summer parties {hint hint: Fourth of July!!!} They will definitely be a hit wherever you bring them. How do you like your s'mores? Comment and let me know! I for one now like them in cupcake form :)



Monday, June 16, 2014

Chocolate Zucchini Cupcakes




"...wait, what?" you must be thinking, "Chocolate...ZUCCHINI???" Yes, yes my friends, Chocolate Zucchini. Veggie cupcakes aren't as far-fetched as you might think. Carrot cupcakes are good, remember? These cupcakes are perfectly moist and chocolate-y, you can't even tell that there is zucchini in them! Hey mom's! This is great way to get your kids to eat there veggies!! Not really, but hey, it's fun to watch them enjoy the cupcakes without them knowing what's inside :). 


Chocolate Zucchini Cupcakes

Yields 24


Cupcakes:


½ cup unsalted butter

1 ¾ cups flour

¼ cup cornstarch

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

½ cup brown sugar

½ cup granulated sugar

1 tsp vanilla

1 tsp instant coffee

3 eggs

2 cups grated zucchini {about 1 medium-large zucchini}

¾ cup semi sweet mini chocolate chips


Frosting:


1/2 cup unsalted butter

4 ounces cream cheese

1 teaspoon vanilla

2 cups confectioner's sugar


Whisk together flour, cornstarch, cocoa powder, baking soda, and baking powder.

In a large bowl, beat the sugars and butter until combined. Add vanilla, coffee, and eggs.

In another bowl, combine the zucchini and chocolate chips; mix with a fork to evenly combine the chocolate chips into the zucchini.

Beat the flour mixture into the sugar/butter mixture. Be careful not to over-beat!

Fold the zucchini mixture into the batter. Make sure to blend evenly so there aren’t random clumps of zucchini.

Bake on 350 for 20-25 minutes. These cupcakes are so moist, be careful not to over bake them.




For the frosting, in a large bowl with an electric mixter, cream together the butter, cream cheese, and vanilla until they are mixed into a fluffy homogeneous whole. 

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because no one likes lumpy frosting.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe the frosting onto the cupcakes with a circle tip.



Top with sifted cocoa powder and chocolate chunks.



This recipe was more of an experiment than anything, but I am really pleased with how they turned out! Like I mentioned before, it was so fun {and I felt quite mischievous ;)} watching people love the cupcakes and then freak out when I told them what was in it. I know that "veggie cupcakes" are a lot outside of most people's comfort zone, but give them a try! Comment and let me know how you liked them! 


Tuesday, June 10, 2014

Strawberry Frosted Chocolate Cupcakes



I love strawberries and chocolate together! The strawberries are tangy and the chocolate is smooth and sweet...it's the best of both worlds! Using Strawberry jam in the frosting instead of frozen or fresh strawberries not only keeps the frosting smooth, but also adds a little extra sweet tartness that makes this combination just right.


Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}



Cupcakes:


1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk



Frosting:


1 cup coconut oil

3 cup shortening

4 cups confectioner's sugar

3/4 cup strawberry jam

4 tbsp almond milk

20 drops red food coloring *optional*



Directions:


Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes


For the frosting, in a medium large bowl with an electric mixer, cream together the shortening and the coconut oil. Add the vanilla and the strawberry jam, and beat again until they are combined evenly in the frosting. 

If the consistency of the frosting is too thick, add a tablespoon of almond milk at a time until you reach your desired consistency.

As an optional ingredient, I added around 20 drops of red food coloring to give the frosting a more pink-ish color. You can choose to add more food coloring, less, or none at all if you would rather :)


Pipe the frosting with a closed star tip.


Top with mini chocolate chips or drizzled strawberry jam...or both!!!




Monday, June 2, 2014

Chocolate Coconut Cream Cupcakes


It seems like it's been forever since I posted a recipe!! School has unfortunately been keeping me very busy. Anyway, I'm happy to be sharing recipes again :). The frosting I made for these cupcakes was my experimental attempt at a dairy-free "buttercream" using coconut oil instead of butter. Using margarine in place of butter for a buttercream frosting ends badly, so I'm really glad this worked so well! 




Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}



Cupcakes:


1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk



Frosting:


1 cup coconut oil

1 cup shortening

1/2 cup cocoa powder

2 tbsp vanilla extract

4 cups confectioner's sugar

2 tbsp almond milk



Directions:


Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes



For the frosting:

In a large bowl using an electric mixer, beat together the coconut oil and shortening until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.

Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined. 

Once all of the sugar has been beat in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

Pipe the frosting onto the cooled cupcakes with a star tip.


Top with coconut flakes and serve.


The experiment of using the coconut oil for a "coconutcream" frosting was a definite success!!! The frosting was so light and creamy, with just the right amount of sweetness. I will definitely be using coconut oil in frostings that I make in the future!