In my search for a coffee and banana cupcake, I decided to try the following combination.
Mocha cupcakes from Genius of a Cook: Obviously I did not use the Kahlua frosting, but I can say that these are the best mocha cupcakes. They were so soft, delicate and moist and had just a hint of coffee. I would have liked a stronger coffee flavor, but maybe my brewed coffee should have been stronger.
A personal note on these cupcakes – the recipe, I believe, should yield 12 cupcakes if you fill the liners 3/4 full. I did fill my liners to that recommended level, but had overflow while baking. If I make these again, I may try filling the liners a bit less than recommended and end up with a couple extra cupcakes.
Banana frosting from Chef Lilian: I was a bit disappointed with this frosting. While it did taste nice, it ended up looking nothing like the photo on the recipe page. It was very runny, too runny. After researching a bit more, I am wondering if that recipe could be missing an ingredient – perhaps, butter.
Overall, a great tasting cupcake. In future, I might try baking these cupcakes again with Nutella frosting. Also I will eventually try the reverse of this recipe – a banana cupcake with mocha or plain coffee frosting.
This has not much to do with cupcakes, but at least it’s still in the baked sweet goods category. This topic is something I haven’t been able to clear up for myself – what is the difference between a blondie and a brownie. I personally had decided that a blondie was somewhere between a cookie and a brownie. Cakespy, however, really breaks it down.
Generally, a blondie is accepted as a type of brownie–but not so much a brownie flavor, more like an identical cousin. An identical, albino cousin. Generally, it uses vanilla or butterscotch base instead of chocolate, and thus has a lighter hue which gives it its name. In our opinion, the finest blondies will have a texture (though not taste) halfway between a cakey and a fudgy brownie: that is to say, delightfully chewy, rich, and dense.
Please read Cakespy’s full post on blondies vs. brownies.
For those of you who do not have a sweet tooth but still enjoy the occasional cupcake, here is a perfect solution – meatloaf cupcakes with mashed potato frosting.
Photo by Michele Humes @ Fine Furious Life
Michele Humes of Fine Furious Life created a three-meat meatloaf cupcake with plain mashed potato frosting and beet-tinted mashed potato frosting, sprinkled with finely diced green peppers. The recipe is included in her blog post.
Yet another ingenious creation in the world of cupcakes!
My neighborhood group held a cookout today at our playground/park, where they were also having a bake-off and bake sale. I decided to enter in my favorite cupcakes – exactly the same as these, except with dark chocolate shavings instead of sprinkles, and thicker, more stiff frosting. This is how they turned out.
They came in third place, behind handmade chocolate truffles and brownies. I won a Pampered Chef 15-inch round baking stone though, so it’s all good! And there were some cupcakes leftover to take home – they tasted so divine!
Unfortunately, nobody purchased any of the key lime cupcakes that I made for the bake sale. But the entire bake sale was not successful, so a lot of people took home most of what they had made.
I bought two chocolate chip cookies and two chocolate crackle cookies from the bake sale and my daughter and I ate them up!
If you’re a cupcake lover, you have probably heard of (and perhaps made your own) Bakerella’s cupcake pops. These are the most creative and brilliant cupcake creations I have ever seen.
The process of making them does not actually look very difficult – I would love to make these for my daughter’s 3-year birthday party coming up in July.
Bakerella has also posted instructions on how to make a different version of the cupcake pops – cupcake bites.
I’m not a huge fan of limes, but I could not resist this recipe for key lime cupcakes with white chocolate and coconut frosting.
Unfortunately, there was no buttermilk at the store I bought my ingredients from so I had to fall back on a substitution. Put one tablespoon of white vinegar into a standard 1-cup measuring cup, pour in enough milk to come up to the 1-cup line, and let stand for five minutes – use as much “buttermilk” as your recipe calls for.
The other thing I did differently was toast the coconut. I did this because I felt that the toasted coconut would look nicer on the white frosting.
And, I could not get heavy whipping cream for the frosting at my store, so I went in search of a white chocolate frosting recipe that called for the ingredients that I did have. I found this one, and while it did taste fine, it melted quickly and I had to store the frosted cupcakes in the refrigerator.
I found that the zesting and juicing of the tiny limes took a bit of extra time than the average cupcake, but felt that it was worth it in the end. This is definitely a recipe I will make again (hopefully with normal buttermilk and the original frosting recipe!).
These are the best cupcakes I have eaten in a while. They are, of course, my standard eggless and butterless chocolate cupcakes with a chocolate frosting recipe I found on the Cupcakes Take The Cake blog.
I added the rainbow non-pareils as a treat for my daughter, who loves sprinkles. I used a plain old Ziploc bag to pipe the frosting on the cupcake.
I found this recipe while looking for banana cupcakes, which uses a super sweet honey-cinnamon frosting. Fresh bananas are optional, but helped to alleviate the sweetness of the frosting.
Recipe from MarthaStewart.com. This recipe uses 1 1/2 cups of mashed banana, so there is definitely a strong banana taste which I loved.
I baked these in my Wilton silicone baking cups. Not sure if I like the silicone baking cups – they are hard to wash and while dishwasher safe it is hard to keep them in one place in the dishwasher.
I saved this recipe from a newspaper article in Sydney, Australia dated from my daughter’s birthday in 2006. I finally got around to making them a few weeks ago! They might have looked nicer had I dusted them with cocoa powder or chocolate shavings.
Short Black Cupcakes
Originally from Donna Hay Magazine
125g butter, softened
3/4 cup caster sugar
1 1/2 cups plain flour
1 tsp baking powder
2 tbs cocoa powder
1/2 cup milk
100g dark chocolate, melted
1 cup caster sugar
1/4 cup water
1/4 tsp cream of tartar
2 tbs instant coffee
3 egg whites
Preheat the oven to 160 degrees Celsius.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk, stir in the chocolate and spoon the mixture into four 12-hole 25ml capacity mini-muffin tins lined with paper pattycases. (I used regular sized cupcake tins and got 14 of them out of this recipe.) Bake for 10-12 minutes or until cooked when tested with a skewer. Cool on wire racks.
To make coffee icing
Place the sugar, water, cream of tartar and coffee in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, reduce the heat to low and simmer for 3 minutes.
Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. While the motor is still running, gradually add the sugar mixture and beat until thick and glossy.
My birthday was quite uneventful; it was playgroup day for my daughter and her friends, so I invited them to our house and served these cupcakes – recipe here. I used one drop of each of fluorescent food coloring to color the icing.
They were a hit and I had to give out the recipe! I wasn’t surprised, however, that the kids only ate the frosting and left the cake. I hated to see it go to waste!