ONE BOWL, ONE WHISK CONFETTI CUPCAKES

Cannot get much simpler. These are egg-free cakes, easy and fast to prepare. The buttercream icing is a lot more involved than the cake, but if you prefer you can serve them with a dusting of powdered sugar, or a simple glaze. Many cookbooks and blogs have versions of these cupcakes, I based mine on smittenkitchen.com

CONFETTI CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
(adapted from several sources)

200g all-purpose flour
160 grams granulated sugar
1 + 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup full-fat milk
1/3 cup grapeseed oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/3 cup rainbow sprinkles

for the buttercream:
1/2 cup butter, at room temperature (1 stick, 113 g)
4 cups powdered sugar (32 oz)
1/4 cup milk
1 tsp vanilla extract
pinch of salt

Make the cupcakes: Heat oven to 350°F. Place cupcake liners in a 12-cup standard muffin tin.

In a large bowl, whisk flour, sugar, baking powder, and salt together. To the center, add the milk, oil, lemon juice, and flavoring extracts. Whisk very well until smooth. It will be very liquid. Add sprinkles, fold them gently. Using an ice cream scoop, fill each cupcake lines 2/3 full.

Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool before frosting.

To make the frosting, beat the butter with 2 cups of the powdered sugar, the milk, vanilla, and salt. Once that is smooth, keep adding the rest of the powdered sugar. You might not need it all, add it until you have the desired spreading consistency.

Frost the cupcakes using a Wilton 1M tip, then add confetti sprinkles, if desired.

ENJOY!

to print the recipe, click here

Comments: As I mentioned, these are probably the easiest cupcakes ever to make, even a cake-o-phobe will have no issues. They are tender, light, and delicate. Also festive, because rainbow sprinkles make anything festive… I like the addition of vanilla buttercream, even if it increases the complexity of the bake a bit. You can omit it, the cupcakes are delicious without it also.

ONE YEAR AGO: Incredibly Simple Times Four

TWO YEARS AGO: Phyllo Parcels with Moroccan Turkey

THREE YEARS AGO: Roasted Corn and Zucchini Salad

FOUR YEAR AGO: Fraisier Cake, A Celebration of Spring

FIVE YEARS AGO: Zucchini Frittata with Roasted Tomatoes and Goat Cheese

SIX YEARS AGO: Playing with Pectinase

SEVEN YEARS AGO: Poached White Asparagus with Lemon and Pistachios

EIGHT YEARS AGO: Dan Lepard’s Saffron Bloomer

NINE YEARS AGO: Fesenjan & The New Persian Kitchen

TEN YEARS AGO: Quinoa Salad with Roasted Beets

ELEVEN YEARS AGO: Pasta Puttanesca

TWELVE YEARS AGO: Miche Point-a-Calliere

MINI BLUEBERRY CAKES

I love all bakes by Sonali, a Bengali food blogger (site: Sugaretal) based in Australia. Her style is flawless, and her choice of flavors always pleases me. Not too long ago she shared these mini-cakes, loaded with blueberries, made even more special by the final touch of a shell of chocolate. To bake them, I used the Silikomart mold Parfum.

MINI BLUEBERRY CAKES
(very slightly modified from Sugaretal)

170g all-purpose flour
130g granulated sugar
1 + 1/2 tsp baking powder
1 egg, lightly whisked
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/3 cup fresh blueberries
1 cup white chocolate melts
pink oil-soluble food color
fondant decoration (optional)

Heat oven to 375 F. Lightly grease/spray 8 silicone molds.

Place flour, sugar and baking powder in a medium bowl. Add the egg, milk, vegetable oil and vanilla extract. Whisk to combine. Fold in the blueberries.

Pour batter into mold. Bake for 20 to 25 mins or until fully cooked through. A toothpick must come out clean when inserted in the center of the cakes. Remove from the oven, let the cakes cool almost completely before attempting to remove them from the silicone molds. Wash the silicone pan and reserve, while the cakes sit on a rack to get completely cold.

To the melted chocolate, add pink color, and brush the inside of the silicone pan. Carefully place a cold mini cake inside the cavity, so that the chocolate coats the surface. Place in the fridge for 45 minutes or the freezer for 15 minutes, then carefully remove the cakes. Decorate if so desired, with fondant or a Royal icing flower.

ENJOY!

to print the recipe, click here

Comments: So many possibilities with this technique! If you follow Sonali on Istagram (check her page here), you’ll see she has other variations using chocolate in the same basic approach. I can hardly wait to bake another batch. I will probably use my default recipe for brownie cupcakes, as it behaves well in different types of baking pans. The main thing to pay attention to is making sure the coating is fully set before the final un-molding. When in doubt, wait a little longer. It should come out very easily.

ONE YEAR AGO: Wood Plank Cookies, Learning from the Best

TWO YEARS AGO: OMG Spinach Pies

THREE YEARS AGO: Avgolemono Soup, My Way

FOUR YEARS AGO: Sourdough Chocolate Twist Bread

FIVE YEARS AGO: Dan Lepard Times Three

SIX YEARS AGO: Turkey Portobello Burger

SEVEN YEARS AGO: Raspberry Ricotta Cake

EIGHT YEARS AGO: In My Kitchen, April 2014

NINE YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach

TEN YEARS AGO: Blood Orange Duck: A work in progress

ELEVEN YEARS AGO: Grilled Mahi-mahi with citrus marinade

TWELVE YEARS AGO: Memories of Pastéis\

SIMNEL CUPCAKES

I’ve wanted to make a Simnel Cake for the longest time, since it is such a classic, but baking a large cake is not something I do very often. Cupcakes are a different story, easy to share, great to include in my weekly box of donations. I made a few changes from recipes I found in my cookbooks and online, keeping the details that matter in the original, larger version.

SIMNEL CUPCAKES
(adapted from several sources)

100 marzipan
150g butter, softened
75g brown sugar
75g granulated sugar
2 large eggs, whisked
150g full-fat yoghurt
zest of 1 Lemon
170g mixed dried fruits
175g all-purpose flour
2 tsp baking powder
1/2 tsp salt

To decorate
200g marzipan
agave nectar to brush

Start by preparing the thin layer of marzipan that goes in the middle of the cupcakes. Divide the 100g in 12 little portions (about 8g each). Flatten them with your hands and stretch as a round that will fit inside your cupcakes. Mix the flour with baking powder and salt, reserve.

Heat the oven to 375F. Place paper liners inside the cupcake pan. Beat together the butter, sugars and lemon zest, until pale and light. Add the 2 eggs, slowly, whisking the batter well after each addition. Add the yoghurt, continue whisking. Add the flour mixture, incorporate gently, then add the dried fruit, folding until homogeneously mixed in.

Place a little cake batter in each cupcake liner, place the thin round of marzipan on top, press gently into the batter. Fill the cupcakes with more batter until 3/4 full. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out slightly moist, with some crumbs attached. Allow the cupcakes to cool for 5 minutes, then remove to a cooling rack.

When the cupcakes are cold, make the topping: roll out the fondant and cut rounds to cover the top. Make the layer as thin as possible. Use trimmings to make little balls. Attach the layer of marzipan to the cake by brushing a tiny amount of agave nectar on the cupcake, and pressing the marzipan over it. Place the little ball on top, using some agave nectar to help glue it in place. Run the cupcakes under a broiler to give some color to the marzipan. Pay close attention, because it goes from golden to burn a matter of seconds!

ENJOY!

to print the recipe, click here

Comments: This is a delicious cake. The trickiest part is dealing with the marzipan, other than that, the recipe is quite straightforward. The mixture of fruit with the cake and the marzipan is a total winner. I highly recommend you give it a try. Plus, don’t they look just adorable? The cake stays fresh for a few days at room temperature, which is another big plus in my book…

ONE YEAR AGO: Oat and Sesame Seed Sourdough

TWO YEARS AGO: Moroccan Turkey Pie with Olive Oil Crust

THREE YEARS AGO: Another Twisted Sister of the Shepherd’s Pie 

FOUR YEARS AGO: Cashew Chicken, My Way

FIVE YEARS AGO: Two Deliciously Simple Salads

SIX YEARS AGO: In My Kitchen, April 2016

SEVEN YEARS AGO: Spring has Sprung with Suzanne Goin

EIGHT YEARS AGO: Chai Brownies

NINE YEARS AGO: Pomegranate-Molasses Glazed Carrots

TEN YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

ELEVEN YEARS AGO: The Real Vodka Sauce

TWELVE YEARS AGO: Spring Rolls on a Spring Day

HAPPY 4TH OF JULY!

In this post I share chocolate cookies and brownie cupcakes, all dressed up for the occasion. Recipe for cookies can be found here, and brownie cupcakes with a click here.

Four types of decorations, depending on how much icing and how much work you’d like to put into the cookies. The simplest is the chocolate star with the sprinkle border. All you have to do is pipe a little line of icing all around and then dip the cookie gently in sprinkles. The hexagons were featured recently on my baby blog.

These stars were inspired by Haniela. They started with a flooded white cookie, and then some were air-brushed with a combination of stencils (stripes and stars), and some were outlined with a three-color icing using a flat icing tip.

The 4th of July Hearts were inspired by something I saw on Instagram last year and saved for the future. And the future is now!

Cupcakes were made using 1/8 tsp of orange oil to flavor the cake batter. The icing was flavored with chai extract, as described in my post from a couple of months ago. Patriotic sprinkles complete the look…

I hope you are having a wonderful 4th, and please if you are into fireworks, think a little bit about all those pets getting terrified out there. If you can minimize your fun, or do it away from residential neighborhoods, please consider doing so.

ONE YEAR AGO: 4th of July Inspired Baking

TWO YEARS AGO: In My Kitchen, July 2019

THREE YEARS AGO: Brigadeiros for the 4th of July

FOUR YEARS AGO: Kaleidoscopic Macarons

FIVE YEARS AGO: Zucchini Noodles with Sun-dried Tomato Pesto

SIX YEARS AGO: In My Kitchen, July 2015

SEVEN YEARS AGO: Sous-vide Pork Chops with Roasted Poblano Butter

EIGHT YEARS AGO: Roasted Strawberry-Buttermilk Sherbet

NINE YEARS AGO: Amazing Ribs for the 4th of July!

TEN YEARS AGO: Baby Back Ribs on the 4th of July

ELEVEN YEARS AGO: Blueberry Muffins

TWELVE YEARS AGO: A Pie for your 4th of July

THE MANY FACES OF BROWNIE CUPCAKES

One basic recipe, several ways to dress it up. I adapted the basic brownie and icing recipes from a version found in Martha Stewart’s Cupcakes. Clockwise from top left: Rose-Mint, Chai, Lavender and Orange-Ginger Brownie Cupcakes. I started making them in August last year and they’ve been a regular component of my weekly donations. Once iced and set, they stay good for a couple of days at room temperature.

BROWNIE CUPCAKE BASIC RECIPE
(modified from Martha Stewart’s Cupcakes)

1 package Baker’s Unsweetened Chocolate (4oz)
1 stick (1/2 cup, 113 g) unsalted butter
265g sugar (1 + 1/3 cup)
2 room temperature eggs
1/2 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Place 12 cupcake liners in a baking sheet, and heat the oven to 350F.

Chop the chocolate and butter in pieces, place them in a microwave-safe bowl and melt at 50% power just until the chocolate is almost fully melted. Finish melting by whisking gently until smooth. Allow it to cool for 5 to 10 minutes.

In another bowl, mix flour, salt and baking powder. Reserve.

To the melted chocolate, add the sugar and mix with a handheld mixer, when the sugar is incorporated (it won’t be smooth), add the eggs, one at a time, then the vanilla extract. Whisk until smooth, for a couple of minutes medium-speed. Gently sift the flour mixture on top, whisk just until the flour is incorporated and no dry bits can be found.

Fill each cupcake 3/4 full with the batter. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out slightly moist. Cool completely before icing.

ENJOY!

to print the recipe, click here

ROSE AND MINT BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1 bag Bigelow Rose Mint Tea
1/8 tsp rose water (I used Nielsen-Massey)
180g (1 + 1/2 cup) powdered sugar

Infuse the milk with the bag of tea by bringing it almost to a full-boil in a small saucepan, turning off the heat, adding the tea bag, closing the pan and leaving undisturbed for 10 minutes. Squeeze the tea bag. If you want a little more pink color, add a touch of food gel (I used fuchsia from Sugarflair, added with a toothpick).

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles, or flowers made from Royal icing or molded chocolate, as in the picture below.

CHAI BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1 bag Double Chai Stash Tea
180g (1 + 1/2 cup) powdered sugar
sprinkles (I used this one, a favorite)

Infuse the milk with the bag of tea by bringing it almost to a full-boil in a small saucepan, turning off the heat, adding the tea bag, closing the pan and leaving undisturbed for 10 minutes. Squeeze the tea bag to release flavor and reserve the milk.

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles, Royal icing flowers, or molding chocolate details.

LAVENDER BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1/4 tsp dried lavender flowers
180g (1 + 1/2 cup) powdered sugar
sprinkles

Infuse the milk with the dried lavender by bringing it almost to a full-boil in a small saucepan, turning off the heat, closing the pan and leaving undisturbed for 10 minutes. Pass the milk mixture through a fine sieve to remove the lavender. Reserve the milk. If desired, add a tiny drop of purple food gel dye.

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles.

ORANGE-GINGER BROWNIE CUPCAKES

1/3 cup milk (you won’t use it all)
1 bag Orange-Ginger tea (I used this one from Republic of Tea)
180g (1 + 1/2 cup) powdered sugar
sprinkles

Infuse the milk with the bag of tea by bringing it almost to a full-boil in a small saucepan, turning off the heat, adding the tea bag, closing the pan and leaving undisturbed for 10 minutes. Squeeze the tea bag to release flavor and reserve the milk. If desired, add a very tiny amount of orange food gel dye.

Place the powdered sugar on a large bowl and add half the amount of infused milk, whisking gently until fully dissolved. Adjust with enough additional milk to make a spreadable icing that will not pour freely from the sides of the cupcakes, but instead be thick enough to form a stable layer. Decorate with sprinkles.

ENJOY!

to print the basic recipe for icing, click here

Comments: My main modification of the recipe was to use the full package (4 oz) of the unsweetened chocolate, adjusting the flour and butter amounts, so that you are not left with a tiny bit of chocolate hanging around. The cupcakes bake without doming too much, perfect to have a flat layer of icing on top.

In this post I used tea to flavor most icings but you can also use orange or lemon zest, omit the decorations, or flavor the basic icing with any extract you like. They are super versatile. If you use molded chocolate to decorate and the room is too warm, the chocolate might get slightly soft, but it won’t lose its shape. To make decorations with molded chocolate I used mini silicone molds, and later painted them with luster powder + vodka.

ONE YEAR AGO: Olive Oil Brioche

TWO YEARS AGO: Coconut and Lime Macarons

THREE YEAR AGO: Flank Steak Carnitas

FOUR YEARS AGO: Sesame and Poppy Seed Sourdough

FIVE YEARS AGO: Pecan-Crusted Chicken from Southern at Heart

SIX YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

SEVEN YEARS AGO: Chestnut Brownies and a Blog Award!

EIGHT YEARS AGO: Quinoa with Cider-Glazed Carrots

NINE YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

TEN YEARS AGO: Pain de Provence

ELEVEN YEARS AGO: Golspie Loaf, from the Scottish Highlands