February 14, 2012

All sugared up!

Today one of my coworkers organized a cupcake extravaganza, and I ate cupcakes ALL day, and I mean ALL day. Before I fall over into a cupcake coma, here are the recipes for my two contributions:

Strawberry Cheesecake Cupcakes from Joylicious
1 package graham cracker crumbs
1 1/2 sticks of butter
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tbs unsalted butter
1 cup + 2 Tbs sugar
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
4 large egg whites
2 cups chopped fresh strawberries
Preheat oven to 350 F. Mix graham cracker crumbs with butter using a food processor. The mixture should hold together when pressed with fingers, add more butter if needed. Press about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin and bake for 3-5 minutes or until slightly browned.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside. In a small bowl, mix the flour, baking powder and salt. In a large bowl, cream together butter and sugar until fluffy, then add the vanilla and beat on a low-speed. Add half the flour mixture, then mix in the sour cream or yogurt. Add remaining flour and mix until just blended.

Gently fold 1/3 of the egg into the batter until combined. Do not over-mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes or until a toothpick comes out clean. Top with cream cheese frosting and fresh strawberries.

Chocolate Hazelnutella

Make chocolate cupcakes using a box mix or your own recipe and let them cool completely.

4 tablespoons softened butter
1/2 cup of chopped hazelnuts
1/2 cup of Nutella
1 cup of rice krispies crushed in food processor
2 to 3 tablespoon of heavy cream
1 cup of powdered sugar

Use a spoon to scoop out the inside of the cupcakes (save the pieces for later).Mix butter and Nutella together until well blended. Add powdered sugar, rice krispies, and nuts. And heavy cream  a little at a time until the filling is spoon-able, but thick. Use a spoon to fill the cupcakes. Replace the little pieces you cut out (like a jack-o-lantern).

Frosting (white butter cream):
1 stick butter
2-3 cups powdered sugar
1/2 tablespoon vanilla extract
up to 2 tablespoons heavy cream

Soften the butter, but don't melt it. Add the powdered sugar and beat until smooth. It should be really thick still. SLOWLY, as in a teaspoon at a time, add cream until the frosting is the texture you want. I replaced the vanilla and most of the cream with Hazelnut flavored Torani syrup (like the Starbucks coffee syrups). Frost the cupcakes and sprinkle with chopped hazelnuts.

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