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Favorite non chocolate cupcake???
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
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Favorite non chocolate cupcake???
I have been challenged by Chip to create the geatest cupcake ever for his birthday in a few weeks.
We does not really care for chocolate very much, so I am looking for your favorite to give me inspiration.
Thanks!
We does not really care for chocolate very much, so I am looking for your favorite to give me inspiration.
Thanks!
Coconut Pecan Cupcakes Recipe
• 24 Servings
• Prep: 50 min. Bake: 20 min. + cooling
50 20 70
Ingredients
• 5 eggs, separated
• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups flaked coconut
• 1 cup finely chopped pecans
•
FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-3/4 cups confectioners' sugar
• 3/4 cup chopped pecans
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
• 24 Servings
• Prep: 50 min. Bake: 20 min. + cooling
50 20 70
Ingredients
• 5 eggs, separated
• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups flaked coconut
• 1 cup finely chopped pecans
•
FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-3/4 cups confectioners' sugar
• 3/4 cup chopped pecans
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
Zucchini Cupcakes Recipe
• 18-24 Servings
• Prep: 20 min. Bake: 20 min. + cooling
20 20 40
Ingredients
• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
•
CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar
Directions
• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
• 18-24 Servings
• Prep: 20 min. Bake: 20 min. + cooling
20 20 40
Ingredients
• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
•
CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar
Directions
• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Does he like strawberries? Or raspberries? If yes, how about a rich vanilla cupcake, hollow out the center and fill it with a mix of crushed berries and whipped cream. Top with more whipped cream and a berry on top. Obviously these won't hold long--you would have to fill them close to when you are serving them.
Or...how about a caramel or coffee cupcake with salted caramel frosting? Top the frosting with drizzled melted caramel and maybe a small sprinkle of sea salt.
Or...how about a caramel or coffee cupcake with salted caramel frosting? Top the frosting with drizzled melted caramel and maybe a small sprinkle of sea salt.
It's like looking in your soup and finding a whole different alphabet.
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California Girl