Cranberry Orange Muffins

http://www.twopeasandtheirpod.com/cranberry-orange-muffins/

Piersici

http://www.bucatarmaniac.ro/2009/04/piersici.html

black-bottom cupcakes

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Two notes:
* If you choose to go mini for these, keep the filling at a tablespoon or less, lest you run out, as, ahem, someone else may have.
** Though I’ve only made this recipe one, and therefore don’t think you should take my input as absolute authority, I’ve got to advise against actually letting these guys fill up. Not an issue if you’re going full-size, but if you go mini, aim for 90 percent full.

Vanilla Pistachio Cupcakes with Chocolate Buttercream

6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
Seeds from 1/2 a vanilla bean
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1/4 cup buttermilk
2 egg whites
2 tablespoons pistachios, finely chopped

Preheat oven to 350 F. Prepare 6 muffin tins.

Cream the butter and the sugar together until light & fluffy. Beat in the vanilla & vanilla seeds. Add the baking powder, baking soda and 1/4 cup flour, beat until just combined. Beat in half the buttermilk. Beat in 1/4 cup flour. Add the last of the buttermilk and finally the last of the flour.

In another bowl beat the egg whites until glossy, stiff peaks are formed. Fold 1/3 of the egg whites into the batter. Once combined fold in the remaining egg whites. Gently fold in the pistachios.

Fill each muffin tin with 1/4 cup batter. Bake for 20 - 22 minutes, a toothpick inserted into the center should come out clean.

Allow to cool completely on a rack.

Chocolate Buttercream
(Adapted from Ina Garten)

3 ounces semisweet chocolate, coarsely chopped
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar, sifted

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. Slowly beat the cooled chocolate into the butter mixture until just combined.

Dark and White

Ingredients

• 5 ounces dark chocolate (semisweet or bittersweet), chopped
• 6 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup superfine sugar
• 2 eggs
• 1 egg yolk
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup white chocolate morsels or white chocolate

Chocolate Satin Glaze

• 3 ounces dark chocolate, chopped
• 1 tablespoon unsalted butter
• 1/2 cup white chocolate morsels

Directions

1. Preheat heat the oven to 350 F and grease and line an 8-inch square baking pan.
2. Put the dark chocolate and butter into a bowl and microwave for 2 minutes on high (or melt in a saucepan over gentle heat, stirring constantly). Stir in the vanilla and sugar, then add the eggs and yolk, one at a time, stirring after each addition.
3. Sift together the flour and salt and mix this into the chocolate mixture with the white chocolate morsels. Pour the batter into the prepared pan and bake in the oven for about 30 minutes.
4. To prepare the glaze, melt the dark chocolate and butter together and spread over the cooled brownies. Melt the white chocolate morsels, and using a teaspoon trail 5 lines horizontally across the brownies about 1/2 inch apart. With a blunt knife draw vertical lines lightly through the chocolate glaze to create a pattern. Cut into 16 squares.

Apple Spice Cupcakes

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 cup unsweetened apple sauce
• 1/2 cup melted butter
• 1/2 cup sour cream
•  zest from one lemon
• 1 1/2 cup peeled and chopped Granny Smith apple (about 2 small apples)

Glaze

• 2 tablespoons softened butter
• 1 1/4 cup cup confectioner's sugar
• 2 tablespoons apple cider (preferably unfiltered)

Directions

1. Preheat oven to 400 degrees.
2. Butter and flour (or use paper cups) for 2 12-cup muffin tins or one mini-Bundt pan (mine only has 6 molds, so I needed to bake 2 batches) and set aside.
3. Into a small bowl, sift flour, baking soda, salt, cinnamon, and nutmeg and set aside. In a larger bowl, whisk eggs with sugar, until light yellow and glossy. Add vanilla extract, apple sauce, melted butter, sour cream and lemon zest and mix well. Add dry ingredients, and whisk only until just combined. Gently fold in chopped apple.
4. Divide the batter among the prepared molds (filling about 2/3 full), and bake until a toothpick inserted near the center comes out clean, about 18 minutes for a muffin tin, 22 minutes for the larger mini-bundt pan. Cool the cakes for 5 minutes in the pan, then unmold them and cool completely on a wire rack.
5. Meanwhile, whisk the glaze ingredients together. It should be a thick drizzle. If it is too thin, add more confectioner's sugar, if it is too thick, add more cider, a teaspoon at a time. When cakes are cool, drizzle the icing over the tops, letting it drip down the sides. Let the icing set before serving.

Ultimate Chocolate Cupcakes

Hands on time: 12 minutes
Cooking time: 20 minutes
Yield: 8 cupcakes (suitable for freezing un-iced)

Ingredients

2 oz semi sweet chocolate 4 tbsp (half stick) unsalted butter, at room temperature 1/3 cup dark brown sugar 1 large egg, beaten 1/2 tsp vanilla extract 4 tbsp (1/4 cup) sour cream 1/2 cup all purpose flour 1 tbsp unsweetened cocoa powder 1/2 tsp baking powder a large pinch of salt White Chocolate Buttercream Icing: 3 oz white chocolate 5 tbsp unsalted butter, at room temperature 2 tbsp confectioners sugar 2–3 drops vanilla extract a pinch of salt a tube of chocolate icing

Directions

1. Pre-heat oven to 350 F. Line a muffin pan with 8 paper cupcake liners.
2. Melt the plain chocolate over a pan of hot water and allow to cool for 5 minutes. Cream butter and brown sugar in a bowl until fluffy then beat in the cooled plain chocolate, followed by the egg, vanilla and sour cream. Sift the flour, cocoa and baking powder, plus a large pinch of salt, into the bowl and fold in.
3. Spoon into the cupcake liners (around two-thirds full). Bake for 18–20 minutes, until risen and firm to the touch. Allow to cool thoroughly on a wire rack.
4. To make the buttercream, melt the white chocolate in a heatproof bowl over a pan of simmering water and allow to cook for 5 minutes. Beat the butter, sugar and vanilla together with a pinch of salt then beat in the cooled chocolate. The icing is now very soft so chill for 20–30 minutes, stirring every 10 minutes, until firmer but still spreadable. Swirl the frosting over the cakes and chill for around an hour, until the icing has set. You can decorate with chocolate icing or grate a little milk chocolate over the cakes just before serving.
5. Store in an airtight box in a cool place for up to five days, though it is unlikely they will last that long!

Yogurt Orange and Lemon Mini Cupcakes

Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: Approximately 18 mini cupcakes (suitable for freezing un-iced)

Ingredients

4 tbsp (half a stick) unsalted butter softened 1/2 cup superfine sugar 1 medium egg, at room temperature Finely grated zest of 1/2 small lemon Finely grated zest of 1/2 lime 1/2 tsp finely grated orange zest 1 heaping cup self-rising flour 3 tbsp whole milk plain yogurt For the icing: 2 cups confectioner's sugar 1 tbsp fresh orange juice 1 tbsp lime juice

Directions

1. Pre-heat the oven to 350 F and line two mini-muffin pans with 18 paper cupcake holders.
2. Cream the butter and sugar until pale and fluffy. Gradually add the egg, beating well between additions. Stir in the zests. Sift in the flour and fold in well. Stir in the yogurt. Divide the mixture among the mini-muffin cups.
3. Bake for 18–20 minutes until risen, lightly golden brown and firm to the touch. Let cool in the pan for 5 minutes then transfer to a wire rack and let cool completely.
4. Meanwhile, to make the icing: Sift the confectioner's sugar into a bowl. Make a well in the middle and stir in the juices and beat well. Spoon the icing onto the cooled cupcakes and allow to set for up to 30 minutes. Store in an airtight container for up to 5 days. Un-iced cupcakes can be frozen in a re-sealable box or freezer bag.

Red Velvet Cupcakes

Hands-On Time: 15min

Cook Time: 20min

Ready In: 35min

Yield: 12 cupcakes (suitable for freezing without decorating)

Cupcakes

• 1/2- 4 ounce bar good quality semi-sweet chocolate, 1/4 cup chips
• 1/2 stick softened butter, 1/4 cup
• 1/3 cup packed dark brown sugar
• 2 large eggs
• 1/4 cup sour cream
• 3/4 cup self-rising flour
• 1 teaspoon baking powder
• pinch salt
• 2 heaping tablespoons dried cranberries, tossed in a little self-risingflour to coat
• 2 teaspoons red food coloring

Frosting

• 2 vanilla beans
• 2 sticks (1 cup) softened butter
• 8 ounces cream cheese, in brick form, not whipped
• 4 cups sieved confectioners' sugar

Directions

1. Preheat the oven to 400 F. Line the cups of a muffin pan with 12 paper liners. Melt the chocolate in a bowl over a pan of just simmering water, stirring occasionally. Put the remaining ingredients into the bowl of an electric mixer and mix together until just combined, then add the melted chocolate.
2. Spoon the batter into the prepared muffin pan. Bake for 20 minutes until well risen and firm to the touch. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely.
3. To make the frosting, scrape the vanilla seeds from the beans into a bowl, then add the butter and cream cheese. Beat well, then gradually add the confectioners' sugar 1/4 cup at a time until the icing is smooth.
4. Once the cakes are cool, pipe the frosting on top of the cakes using a large star tip.
   Note: Red Velvet Cupcakes, rich sweet cakes with a reddish brown color commonly made with buttermilk, were popular in the Southern USA states. However, a recent increase in the popularity of these cakes is partly attributed to the 1989 film Steel Magnolias, in which the groom's cake is a red velvet cake made in the shape of an armadillo. The famous Magnolia bakery in New York City makes a delicious version of these cupcakes.

Chocolate

Yield: 8 servings

Ingredients

4 oz bittersweet chocolate
1/2 cup soft butter
4 eggs
1 cup sugar
1/3 cup flour
1/4 teaspoon baking soda
pinch of salt

For the Glaze:
5 oz bittersweet chocolate
3 tablespoons butter
2 2.1-oz Butterfinger bars, broken into shards

Directions

1. Preheat the oven to 350°F.
2. Break up the chocolate and melt it with the butter in a bowl in the microwave or over a double boiler. Once it's melted, sit the bowl on a cold surface so that the chocolate cools.
3. Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussey, then gently fold in the flour, baking soda, and pinch of salt.
4. Fold in the slightly cooled chocolate and butter mixture and then divide among 8 ramekins or custard cups. Put in the oven to bake for 25 minutes.
5. Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture and spoon this over the cooked puddings.
6. Decorate with Butterfinger rubble: I just put the bars in a freezer bag, set to with a rolling pin, and strew over the top.

Lemon Ginger Muffins

Lemon Ginger Muffins Recipe

INGREDIENTS

• 3 cups of all-purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 1/2-inch cubes of peeled, fresh ginger
• 1 large lemon
• 1 cup sugar -divided into 1/4 cup and 3/4 cup
• 10 Tbsp unsalted butter (1 1/4 stick), softened
• 2 large eggs
• 1 1/2 cup plain yogurt

Glaze

• 2 Tbsp fresh lemon juice
• 1 cup confectioner's sugar (powdered sugar)

METHOD

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms.

4 In a large mixing bowl, cream butter and remaining 3/4 cup of sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste.

5 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

 

6 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool.

7 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Yield: Makes 12 muffins.

Apple Carrot Cupcake

Apple Carrot Cupcake Recipe

INGREDIENTS

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 teaspoons unsweetened cocoa powder
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
• 4 large eggs, lightly beaten
• 1 1/2 cups packed coarsely grated carrots (about 3 medium)
• 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
• 1 cup coarsely chopped pecans (or walnuts)

• 5 ounce fresh, mild chèvre (goat cheese), at room temperature
• 4 ounces cream cheese, at room temperature
• 1 Tbsp unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cups powdered sugar

METHOD

1 Preheat oven to 350° and place rack in the center of the oven.

2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.

3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

Makes 24 to 28 cupcakes.