Archive | March, 2014

March Monthly Competition

31 Mar

Well, the time is here.  The time for deciding which cupcake will be March’s Monthly Champ.  The competitors are:

Cherry Coconut Cupcake

Cherry-Coconut-Cupcake

Churro Cupcake

Churro-cupcake

Orange Cupcake with Orange Buttercream

Orange-Cupcake-2

Chocolate Cupcakes with Raspberry Buttercream

Choc-Raspberry-Cupcake

Find out which cupcake won!

Thanks again to Mitch, Jonah  & Dara – our Cupcake Panel.  And another huge thanks to my hubby, Ken, for all filming and original music.  Check back tomorrow as I start April!

Day 243 – GF Chocolate Cupcakes (made with Garbanzo Bean Flour)

31 Mar

It’s that last day of March!  Wow!  This month just flew by!!  Make sure you stop by later today to see which cupcake is named March’s Monthly Champ.  But first, check out these Gluten-Free Chocolate Cupcakes (made with Garbanzo Bean Flour) (recipe below from Cupcake Project) – special thanks to Christy for sending me this recipe!!

GF-Chocolate-Cupcake     Mini-GF-Chocolate-cupcake

The cupcakes are dense and chewy. They are crumbly but not dry. They have a light chocolate flavor, not very dark or sweet.

Garbanzo-Frosting

The frosting is thick-ish (see note below). It has a fairly strong garbanzo bean flavor, with a hint of Nutella at the end. I think it’s probably better with the cupcakes (or with graham crackers, etc) than it is by itself.

Note: My frosting (aka chocolate hummus) was really thin. I added garbanzo bean flour to thicken it. It still wasn’t thick enough to pipe, but it was thick enough to dollop on top of the cupcakes, and then it thickened.

GF-Garbanzo-cupcake     Mini-GF-Garbanzo

The Nutella flavor in the frosting came out a lot stronger when the parts are together. It’s still a very strong garbanzo bean flavor, but not as aggressive when they’re together.

GF-Garbanzo-top     Mini-Garbanzo-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 17

RECIPE

Gluten-Free Chocolate Cupcakes (made with Garbanzo Bean Flour) (recipe from Cupcake Project)

Gluten-Free Cupcakes:

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Chocolate Hummus Frosting:

  • 1 (14 oz) can chickpeas (garbanzo beans), drained
  • 1/2 cup chocolate nut butter (I used Nutella)
  • 1/4 cup honey
  • 2 tbsp brown sugar

Roasted Chickpeas:

  • 1 (14 oz) can chickpeas (garbanzo beans), drained
  • 2 tsp olive oil
  • 1 tsp cinnamon or your spice(s) of choice
  • 1 1/2 tsp brown sugar
  • 1/4 tsp salt
  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

For directions visit Cupcake Project.

*Tomorrow: Vanilla Raspberry “Surprise” Cupcakes*

Weekly Winner #32

30 Mar

Okay!  Another successful week (and month) of cupcakes down!

Chocolate Italian Wedding Cupcakes

Italian-Wedding-Cupcake

Lemon Lover Cupcakes

Lemon-Lover-Cupcake

Phish Food Cupcakes

Phish-Food-Unwrapped

Chocolate Cupcakes with Mint Chip Frosting

Mint-Chocolate-Cupcake

Milky Way Bar Cupcakes

Milky-Way-Cupcake-top

Chocolate Cupcakes with Raspberry Buttercream

Choc-Raspberry-Cupcake

Key Lime Pie Cupcakes

Key-Lime-Pie-Cupcake

And with 20.5 points, the last Weekly Winner for March is….

Chocolate-Raspberry-top

The Chocolate Cupcakes with Raspberry Buttercream from Oh Sweet Day.  Check out that tasty day here. And check back tomorrow to see how it does in the Monthly Competition against these cupcakes:

Cherry Coconut Cupcakes

Cherry-Coconut-Cupcake

Churro Cupcakes

Churro-cupcake

Orange Cupcakes with Orange Buttercream

Orange-Cupcake-2

Chocolate Cupcakes with Raspberry Buttercream

Choc-Raspberry-Cupcake

Day 242 – Key Lime Pie Cupcakes

30 Mar

I am declaring it spring.  Whether the weather here in New York decides to join me or not.  So today I’m taking us back to my (somewhat) roots.  Florida!  (For those who don’t know, I lived there for 7 years before NYC, but I’m not actually from there.)  Either way, here they are.  Key Lime Pie Cupcakes (recipe below from abc News).

Key-Lime-Cupcake     Mini-Key-Lime-Cupcake

The cupcakes are thick and dense. Not dry, just a very solid cake. They have a sweet vanilla flavor with a little kick of lime at the end.

Key-Lime-Frosting

The frosting is very thick. It pipes nicely with the round tip, but it is really thick! It has a very sweet buttercream flavor with a little bite of the lime.

Key-Lime-Pie-Cupcake     Mini-Key-Lime-Pie

This is a nice, light, springtime cupcake. It’s sweet with a fairly strong vanilla taste overall. Then it finishes nicely with the lime. It’s not tart, like limes can be. Just a little lime-flavored. Simple. Sweet. Springy.

Key-Lime-Pie-top     Mini-Key-Lime-Pie-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

RECIPE

Key Lime Pie Cupcakes (recipe from abc News)

For the cupcakes:

  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

For the frosting:

  • 1 cup (2 sticks) unsalted butter , firm but not cold
  • 1/8 tsp. salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tsp. key lime juice
  • 1 tbsp key lime zest
  • 1/2 tsp. milk (only if necessary)

For directions visit abc News.

*Tomorrow: GF Chocolate Cupcakes with Garbanzo Beans*

Day 241 – Chocolate Cupcakes with Raspberry Buttercream

29 Mar

To get our weekend kicked off, I decided on a little chocolate and a little raspberry.  A classic combination really.  And what’s not to like?  Let’s see how they hold up!  Chocolate Cupcakes with Raspberry Buttercream (recipe below from Oh Sweet Day).

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are moist and squishy and airy. Very much like devil’s food cake, but with a lighter chocolate flavor. A mix between cocoa and milk chocolate.
Note: The minis don’t offer quite the yumminess that the full-sized do, but they’re not bad.

Raspberry-Frosting

The frosting is thick and creamy. Mine came out with little bursts of juice mixed in, instead of coming together completely. It’s makes piping a little harder, but I kinda like the look. It has a nice, sweet raspberry flavor. Just a little tart and a little sweet.

Choc-Raspberry-Cupcake     Mini-Choc-Raspberry

Together this cupcake is really lovely. It’s light, airy and crumbly. The chocolate mixed with the sweetness and then the little tartness of the frosting make it a really nice, light cupcake!

Chocolate-Raspberry-top     Mini-Choc-Raspberry-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 20.5

RECIPE

Chocolate Cupcakes with Raspberry Buttercream (recipe from Oh Sweet Day)

Chocolate Cupcakes:

  • 1 cup granulated sugar
  • 3/4 cup plus 2 tbsp all-purpose flour
  • 1/4 cup plus 2 tbsp unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup canola oil
  • 1 tbsp vanilla extract
  • 1/2 cup boiling water

Raspberry Buttercream:

  • 2 sticks unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 2 – 3 tbsp raspberry puree

Chocolate Ganache:

  • 100 grams dark chocolate
  • 1/2 cup heavy cream

Others:

  • 12 fresh raspberries

For directions visit Oh Sweet Day.

*Tomorrow: Key Lime Pie Cupcakes*

Day 240 – Milky Way Bar Cupcakes

28 Mar

Today’s cupcakes, Milky Way Bar Cupcakes (recipe below from Amanda Cupcake), were an obvious choice.  I mean.  It’s a Milky Way.  Caramel.  Chocolate.  Yumminess.  But it also came from Amanda Cupcake, which is a fantastic blog!  Make sure you check that out (You can also follow her on Instagram!  I do!!)

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are moist and dense. Very chocolatey. Like a fudgy chocolate, not cocoa. A good standard chocolate cupcake. (I imagine it would be versatile with other frostings.)

Milky-Way-Frosting

My Milky Way bar got a little chunky when I mixed it in, but it gave it a little texture. Otherwise it’s smooth and creamy. But hardens once it’s on the cupcake. It’s sugary with strong chocolate and marshmallow flavors.

Milky-Way-Cupcake     Mini-Milky-Way-Cupcake

Together this is a chocolatey, gooey, caramely cupcake. Lots of flavors. Lots of textures. Very yummy!

Note: The minis got a little heavy and started tipping over once they were filled and frosted.

Milky-Way-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 20

RECIPE

Milky Way Bar Cupcakes (recipe from Amanda Cupcake)

Chocolate Cupcakes:
  • 2 1/4 Cups Flour
  • 1 1/2 Cups Fine Baking Sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 Cup Cocoa Powder
  • 3/4 Cup Oil
  • 1 1/2 Cups Warm Water
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 1/2 Tablespoons Vinegar (in place of the eggs)
Chocolate Ganache:
  • 1 Cup Chocolate Chips
  • 1/2 Cup Heavy Whipping Cream
Buttercream Frosting:
  • Optional:  8 oz of Marshmallow Fluff as your base.
  • 8 oz of unsweetened butter
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 Cup Caramel Sauce (you can buy this sauce in the ice cream aisle at grocery stores)
  • 2 T milk
  • approx 6-8 Cups of Confectioners Sugar
To add to the Buttercream Frosting:
  • 8 mini Milky Way Bars, cut into small squares/pieces
  • 2 Tablespoons of unsweetened butter
  • 2 Tablespoons of Chocolate Ganache

For directions visit Amanda Cupcake.

*Tomorrow: Chocolate Cupcakes with Raspberry Buttercream*

Day 239 – Chocolate Cupcakes with Mint Chocolate Chip Frosting

27 Mar

So today I thought we needed another happy cupcake.  (Not that the Phish Food Cupcakes didn’t make me smile….cause they did.)  But there is something just happy – and a little magical – about Mint Chocolate Chip for me.  You agree?  I hope so!  So, to go with today’s Tip Thursday video we have these Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Cooking Classy).

Now enjoy the happiness.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are somewhat dense, but very airy and moist, with a nice crunch on top. They have a simple, sweet chocolate flavor. Definitely cocoa powder and not melted chocolate flavor though.

Mint-Chocolate-Frosting

The frosting is smooth and buttery. It looks a lot like mint chip ice cream! And tastes that way too! It’s got a good mint flavor without being so overwhelmingly minty. Very, very sweet though!

Mint-Chocolate-Cupcake     Mini-Mint-Chocolate

The cupcake really cuts through some of the sweetness of the frosting. Don’t get me wrong. It’s still sweet. Really, really sweet. But the cupcake counters it a little. The chocolate to mint ratio is really nice too. If you’re a mint chocolate fan, you’ll love these!

Notes: The minis are a really nice, bite-sized cupcake! Sweet, but small enough to not be overwhelming.

Mint-Chocolate-Cupcake-top     Mini-Mint-Chocolate-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 20

RECIPE

Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe from Cooking Classy)

Chocolate Cupcakes

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour
Mint Chocolate Chip Frosting
  • 3/4 cup butter, partially softened
  • 1 tsp mint extract (don’t use peppermint!)
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 Tbsp heavy cream
  • Green food coloring (I used about 10 drops)
  • 85g semi-sweet or bittersweet chocolate, finely chopped (1/2 cup)

For directions visit Cooking Classy.

*Tomorrow: Milky Way Bar Cupcakes*

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