Recipes!

Dark Chocolate Cupcakes with Peanut Butter Frosting

Ingredients:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces 2 ounces bittersweet chocolate, chopped ½ cup (1.5 ounces) Dutch-processed cocoa powder ¾ cup (3.75 ounces) all-purpose flour ½ teaspoon baking soda ¾ teaspoon baking 2 eggs ¾ cup (5.25 ounces) granulated sugar 1 teaspoon vanilla extract ½ teaspoon table salt ½ cup (4 ounces) sour cream

Directions:
1.Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Frosting Ingredients:
1 cup confectioners’ sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature ¾ teaspoon vanilla extract ¼ teaspoon kosher salt 1/3 cup heavy cream

Frosting Directions:

Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth

Vanilla Strawberry White Chocolate Cupcakes

 

Ingredients:

2 boxes of french vanilla cake mix

(and all the ingredients to make the cake mix)

One carton of strawberries

Halve a bag of white chocolate chips

Directions:

Follow all instructions on the box to make the cake batter. Chop up halve of the strawberries into little chunks. Pour the strawberries into the batter. Pour all of the white chocolate chips into the batter(leaving enough to put one chip on each cupcake). Pour the batter into the lined cupcake pans and bake accordingly following the box instructions for cupcakes.

Frosting ingredients:

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.

3-4 cups confectioner

s (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream

Frosting Directions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.The website that I got the frosting recipe from is http://savorysweetlife.com/2010/03/buttercream-frosting/.