Saturday, September 24, 2011

Berry Biltz Mini Muffins

Berry Blitz Mini Muffins!

 This morning (11:30 am haha) I decided I wanted to make a big breakfast. My boyfriend had already asked if we could have Breakfast Burritos but I wanted a little more. I rummaged through all the cupboards looking for muffin mix but we didn't have any. Then I remembered I am a baker now! ;)

 I decided that I wanted mini muffins with berries so once again I asked the internet for help. I found lots of similar recipes but I wanted something MORE! So I used one recipe as a foundation but I added my own twist, and I named it Berry Blitz.


Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
3 tablespoons light brown sugar (sifted)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 teaspoon vanilla
2 cups frozen mixed berries (my mix had raspberries, blueberries, and marrionberries)

Crumble Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
2 tablespoons light brown sugar (sifted)

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Makes 24 mini cupcakes.
  2. Combine flour, sugar, sifted brown sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg, vanilla, and enough milk to fill the cup. Mix this with flour mixture. Fold in berries. DO NOT thaw the berries! Fill muffin cups right to the top, and cover with crumb topping mixture.
  3. To Make Crumb Topping: Mix together sugar, flour, butter, cinnamon and sift brown sugar in. Mix with fork, and cover with it muffins before baking.
  4. Bake for 12-15 minutes in the preheated oven, or until done. 

My Dad, Mom, and boyfriend all LOVED the muffins. They were the star of breakfast. And of course I love them too!

I would absolutely make this again... and again and again! 
They were a hit and are delicious hot, warm or cool!

Friday, September 23, 2011

Chocolate Nutella Cupcakes

So these were sort of an experiment... and typical of an experiment they gave me lots of new ideas! They came out pretty tasty as is but I now have so many ideas to make them even better.

Late last night, while watching Mad Men and enjoying a glass of wine, I suddenly NEEDED a late night chocolate snack. I went to the kitchen and looked around but nothing I found seemed good enough. Thanks to Club:BAKED I have lots and LOTS of ingredients. I then went to trusty old Google and asked him what I should make. I stumbled across a few different chocolate cupcake recipes and decided to experiment. 

Chocolate Nutella Cupcakes:
•           8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
•           2 ounces bittersweet chocolate, chopped
•           1/4 cup Nutella
•           1/2 cup (1 1/2 oz) Dutch-processed cocoa
•           3/4 cup (3 3/4 oz) unbleached all-purpose flour
•           1/2 teaspoon baking soda
•           3/4 teaspoon baking powder
•           2 large eggs
•           3/4 cup (5 1/4 oz) sugar
•           1 teaspoon vanilla extract
•           1/2 teaspoon table salt
•           1/2 cup (4 oz) sour cream

1. Pre-heat the oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners. This makes about 12 cupcakes.
2. Combine butter, chocolate, nutella 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 fully combined. Set aside to cool until just warm to 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 and whisk 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 in remaining flour mixture and whisk batter until it is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 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. (I left mine over night but I really wish I hadn't) 

I ate a cupcake RIGHT away. I broke it up into a few pieces to let it cool but WOW it was delicious! The top was almost crispy while the inside was warm, light and fluffy! Mmmm! It is funny how the consistency changes so much once it cools. The cake was still tasty but it was much denser this morning compared to the night before.
Anyway I had to come up with some sort of a topping so I decided to make a dark chocolate peanut butter ganche.

Dark Chocolate Peanut Butter Ganche:
•           5 ounces unsweetened chocolate, chopped
•           1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
•           1 teaspoon vanilla extract
•           3/4 cup heavy whipping cream
•           3/4 cup sugar
•           2 heaping table spoons of peanut butter

Place chopped chocolate, butter, peanut butter and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Dip the cupcakes into the ganche.

 The ganche matched the cupcakes perfectly and they are very delicious! They are the kind of cupcakes that should be enjoyed with a glass of milk... except I hate milk haha.

As for next time I would love to top these with a fresh cut strawberries and sugar and perhaps fill them with a regular dark chocolate ganche. I think that would really take these to the next level.

Another idea I have is to, again fill them with the peanut butter chocolate ganche but top them with a nutella cream cheese frosting. Yum!

I cannot wait to try these new ideas but for now I am going to go eat another one!

Thursday, September 15, 2011

Mini Mexican Hot Chocolate Cupcakes

Mexican Hot Chocolate is often made with spices like cinnamon and chilies. A slightly spicy hot cocoa is a tradition passed down form the Aztecs. These mini cupcakes are inspired from that same chocolate spice drink.

 I have noticed many variations of these cupcakes popping up lately but something about this one in particular caught my eye. Maybe it was the delicious chocolate cake or the cinnamon cream cheese frosting, no matter what it was I am glad I chose it!

I felt that the mini cupcakes looked a bit plain after I frosted them so I decided to add dark chocolate shavings.

 Using a potato peeler worked extremely well to create little chocolate shavings that fit perfectly on top of each cake.

 All though this picture shows a bit taken out of the cake they really are bite size. You can just pop the whole thing in your mouth.

 The recipe calls for 1/4 teaspoon of cayenne pepper but you could probably add a bit more if you want it to have a good spicy kick. With just 1/4 teaspoon there is a light zing but they are not spicy by any means.

I fell in love with this recipe! I plan to make it again and again and again! 

Mini Mexican Hot Chocolate Cupcakes
  • 3/4 cups plus 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1/4 cup plus 2 tablespoons good cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon baking soda
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon kosher salt
  • 1/2  cup buttermilk, shaken
  • 1/4  cup vegetable oil
  • 1 extra-large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup freshly brewed hot coffee
Preheat the oven to 350°. Line 24 mini baking cups with paper liners. (This recipe made 48 for me)
Sift the first eight ingredients into the bowl of a stand mixer. Whisk to make sure all ingredients are combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low, slowly add the wet ingredients to the dry and mix until just combined. Keeping the mixer on low, add the coffee and stir to combine. Scrape bowl to make sure everything is incorporated.
Fill muffin cups halfway (I filled them 3/4's full) and bake  for 10-15 minutes (mine cooked in 10) or till cake tester comes out clean. Cakes will be soft and airy.

Cinnamon Cream Cheese Frosting
  • 1 8oz. package room temperature cream cheese
  • 1/4 cup (1/2 stick) room temperature butter
  • 1-2 cups confectioner’s sugar (I used only 1 cup)
  • 1/4 teaspoon cinnamon (I used 1/2 teaspoon)
Mix cream cheese and butter with hand mixer till fully combined. Add cinnamon. Slowly add confectioner’s sugar till desired sweetness is reached and frosting is smooth.

Top with chocolate shavings or any other preferred topping and enjoy!

Bananas Foster Fritters

Bananas Foster Fritters, from Baked Explorations, was this weeks Club:BAKED recipe. I was pleasantly surprised, I expected this to be a BIG pain to make but besides opening my cupboard and realizing I was completely out of brown sugar (an having to make a quick run to the store), these were pretty easy and quick to make. Having fried the doughnuts not that long ago I was much more confident when it came to frying these puppies!

Here's how they came out! Over all the turned out pretty well.

 I am not the biggest fan of banana in any other form then a banana 
(except banana chocolate chip bread, yum!). So if I ever make these again I may try another fruit. I've been thinking apple pie filling would probably create some tasty apple fritters.

The dipping sauce was good too except when I went to pour the ingredients in I accidentally dumped WAY to much cinnamon in, luckily it came out better then I thought it would.

 Over all it was a good recipe and I am glad to be able to say I did it. Every recipe we do, I become just a little more confident in my baking abilities. Now I am off to go bake some Mexican Hot Chocolate Cupcakes for the potluck at work today. Wish me luck, I will post about it later today.

To see how the everyone's Banana Foster Fritters came out check out Club:BAKED
Thank you Stephanie for this recipe! To see how her's turned out check out Ice Cream Before Dinner!

Thursday, September 1, 2011

Boston Cream Pie Cake - Club:BAKED

So the Sunday Night Cake for Club:BAKED came and went and I completely missed it! I was too busy and distracted and it passed me by! I didn't even notice until a week later. Thanks to my lovely sister the Ginger Snap Girl I didn't miss this weeks recipe, Boston Cream Pie Cake!

So I have to be honest. The only Boston Cream Pie I have had before was out of a Yoplait container haha, but it just happens to be my favorite flavor! Well, I know this is a cake and not the real Boston Cream Pie, but I love it anyway! It was delicious!

Anyway, I have decided that from now on I am going to increase the photos and decrease the talking so here you go...

Right away I got the feeling that the cupcake idea wasn't going to work out so well....

 I had originally planned to fill the cupcakes with the cream and top them with the chocolate glaze but after seeing them I wasn't too sure how that would work out.

 New Plan! Mini Cakes!

 Pouring the glaze... I went a bit Glaze Crazy!

 I made all different sizes... 4 layer, 3 layer and sandwich size

 I know it's hard to tell but each layer has an inner cream center while the chocolate cream outer circle.

You can see the cream center a bit better once you get inside but I just could not get the white cream to photograph well against the white cake.

 I know they are messy and that they aren't the prettiest cakes in the world but they do taste good!

 I didn't want to give up on the cupcake idea completely so I made to following my original plan.

 And they came out better then I had thought they would.

 Once the wrapper was peeled away they started to look kind of cute but they left behind a VERY messy cupcake wrapper.

 There is the cream filling, once again there is the regular pastry cream in there as well you just can't see it yet.

 I had a lot of variations haha

Thank you Brooke for picking this wonderful recipe!
To see how the Boston Cream Pie cake came out for Brooke, check out her blog Brookes Bountiful Kitchen.
To see how all the other Club:BAKED bloggers fared, click here: Club:BAKED.