Tag Archives: Cupcakes

Apple Spice Cupcakes with Cream Cheese Frosting

This is one of my all time favourite cake favours. I found this recipe at Smitten Kitchen and have made this recipe into the cake form a few times and have now tried them as cupcakes. I have to say I prefer the cupcakes as the cream cheese frosting to cake ratio is much more to my liking!

The mix of spices with the applesauce is delicious without being overpowering, and who doesn’t love cream cheese frosting. I have to admit to saving a few spoonfuls after frosting the cupcakes to myself.

The batter will seem a bit curdled, but it’s okay, it’s what it is supposed to look like! They will bake into lovely mounds of cupcake!

Makes 18

Cupcakes

250g flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
115g unsalted butter, softened
1 cup (195g) packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 1/2 cups (365 g) canned/jarred applesauce (unsweetened)

Cream Cheese Frosting

300g cream cheese, softened
90g unsalted butter, softened
1/2 tsp pure vanilla extract
2 cups soft icing sugar
1 tsp cinnamon

Cupcakes

Preheat oven to 175°C with a rack in the middle of the oven. Line 18 cupcakes pans with cupcake liners.

Mix together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, around 3 minutes. Add eggs one at a time, beating well after each addition, then beat in the applesauce. At low speed, mix in flour mixture until just combined with a wooden spoon. Like I said above, the batter will look curdled.

Fill each cupcake liner around 3/4 full and bake for 15 minutes (I always check at 12 minutes) until golden-brown and a wooden pick inserted into center comes out clean. Cool for 15 minutes and then place cupcakes on a rack to cool completely.

Frosting

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread or pipe decoratively onto each cupcake generously.

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Chocolate Cupcakes Surprise

Is there anything tastier than a chocolate cupcake? I love cupcakes. The icing/frosting to cake ratio seems so much more than on a large cake and who doesn’t love lots and lots of icing/frosting?

I used to be one to use cake or cupcake mixes all the time, but after a few tries they just don’t taste the same as from scratch cup cakes. Those in a mix always taste somewhat artificial. I do still love frosting in a can, but I think that’s because I haven’t yet found the perfect recipe.

What is the surprise? Lindt balls!! And caramel! In the middle of the cupcake! You’ll notice once baked they sink a little, but the icing the sprinkles cover it nicely.

Makes 12

Cupcakes

150g butter, at room temperature
3/4 cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
1/2 cup cocoa powder
3/4 cup buttermilk
6 Lindt balls
6 teaspoons caramel (I used Nestle Top ‘n’ Fill Caramel)

Icing

1 1/2 cups icing sugar mixture
1 tablespoon cocoa powder
2 to 3 tablespoons milk, warmed
sprinkles

Preheat oven to 180C. Line 12 cupcake cases into a cupcake tin.

Use an electric hand mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.

Spoon two-thirds of the mixture evenly among the cupcake cases.

Use a teaspoon to make a small indent in the centre of each cupcake. Place either a Lindt ball or spoon 1 teaspoon of the caramel into the centre of each case. Top with the remaining cupcake mixture and smooth the surface.

Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Keep in mind the centre has a melted Lindt ball or Caramel in the middle so go in at an angle.

Set the cupcakes aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Spread the icing over the cupcakes and dip into a plate covered in sprinkles.

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