2. In the bowl of a stand mixer fitted with a whisk attachment, combine brown sugar, molasses, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, five-spice powder, black pepper, and eggs. Mix on low until moistened, then increase to high and whip until foamy and thick, about 8 minutes.
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Here in Seattle, every March something extremely joyful happens: all of the cupcake shops debut their individual takes on boozy Irish-themed cupcakes. However, for those of you not in Seattle (or someplace that…
I love corn. When it’s in season, I sneak fresh sweet corn into every meal that I can. Before it goes out of season, I cut a bunch off of the cob to keep in the freezer, and when that runs out, I content my urges with store-bought frozen or canned. I eat the fresh…
[Photograph: Steve Legato] This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn’s Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that’s darker and slightly more tart than the familiar red raspberry.…
Ingredients:1 12-oz. can vanilla frosting12 cupcakes, any flavor2 cups sweetened flaked coconut, chopped in food processor1/4 cup pink decorating sugar12 marshmallows24 thin pretzel sticks12 mini marshmallows24 brown M&M’s minis12 pink heart candies, such as Runts6 black licorice laces
2. In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.
Ingredients:cupcakescooking spray10 ounce cake flour (about 2 1/2 cups)3 tablespoons unsweetened cocoa1 teaspoon baking soda1 teaspoon baking powder1 teaspoon kosher salt1 1/2 cups granulated sugar6 tablespoons unsalted butter, softened2 large eggs1 1/4 cups nonfat buttermilk1 1/2 teaspoons white vinegar1 1/2 teaspoons vanilla extract2 tablespoons red food coloring (about 1 ounce)frosting5 tablespoons butter, softened4 teaspoons nonfat…
Ingredients:cupcakes5.2 ounces white rice flour (about 1 cup)2.1 ounces sweet white sorghum flour (about 1/2 cup)2.3 ounces cornstarch (about 1/2 cup)1 teaspoon baking powder1/2 teaspoon xanthan gum1/2 teaspoon baking soda1/2 teaspoon salt1/8 teaspoon ground cinnamon3/4 cup granulated sugar3/4 cup mashed ripe banana (about 2 small bananas)1/2 cup canola oil2 large eggs1 teaspoon vanilla extract1/2 cup…
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3. Beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with buttermilk mixture, scraping down sides and bottom of bowl with rubber spatula as needed.
5. Make the Buttercream: In a medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar, stout, vanilla, and salt into the bowl, and continue to beat until very smooth and creamy, 2 to 3 minutes, scraping down the bowl as…
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Whoopie pies are not the next cupcake…or are they? At the recent CupcakeCamp Seattle event, one cupcake submission (by talented amateur baker Audrey M.) made my eyes go wider than any other: the…
9. For the frosting: Using whisk attachment, whip cream cheese, butter, salt, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds.
This week, in honor of Valentine’s Day, we’ve put together a list of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. Today’s addition to our “Chocolate Lover’s Library” is one that many of you may be familiar with, especially if you read food blogs as much…
These are so awesome! And surprisingly easy. I subbed sweet potatoes for pumpkin, and also I was out of apple cider vinegar so I used some raspberry wine vinegar left over from a failed attempt at eating more salad. I made them yesterday as a thank-you gift to my roommates, but we ate them all…
Ingredients:1/2 teaspoon ground cinnamon, plus more for garnish2 large eggs1/2 cup diced dried applesCupcakes3/4 teaspoon baking soda1/4 cup waterPinch of salt3 tablespoons packed light brown sugar, plus 3/4 cup, divided1 1/2 cups shredded peeled apples1 cup light brown sugar1/4 teaspoon salt1 teaspoon vanilla extract1/3 cup canola oil3/4 cup whole-wheat pastry flour1/2 cup nonfat buttermilk Frosting4…
HTML Hints Some HTML is OK: link, strong, em Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page. If you see something not so nice, please, report an…
Ingredients:1 batch of Vanilla Cupcakes with Vanilla Bean Frosting1 24 oz package of red fondant1 24 oz package of white fondant1 package yellow Sugar Sheets1/4 cup water
Ingredients:6 ounces semisweet chocolate, melted16 whole almonds36 sliced almonds2 1/2 cups all-purpose flour, plus more for dusting1/2 teaspoon baking powder1/2 teaspoon fine salt2 sticks (8 ounces) unsalted butter, at room temperature3/4 cup granulated sugar1/2 cup confectioners’ sugar2 large eggs1 1/2 teaspoons pure vanilla bean paste or 2 teaspoons vanilla extract1 pound yellow fondant (you will…
[Photograph: Anna Markow] Dead simple and a coffee fiend’s dream come true, these cupcakes start with a base of fragrant espresso cake and a light “foam” frosting made of Swiss meringue and subtly flavored with milk powder. And if you’re really feeling fancy, you can even draw a little latte art on top! Note: If…
Ingredients:3 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1 cup (2 sticks) unsalted butter, at room temperature1 1/2 cups granulated sugar4 large eggs, at room temperature1/4 cup sour cream1 teaspoon vanilla extract3/4 cup milkButtercream Icing, recipe follows48 large candy eyes24 gummy candy peaches, trimmed into even round circles, plus 6 for the ears12 soft black…
Ingredients:12 medium yellow cupcakes2 pints vanilla ice creamSprinkles or candy (optional)
[Photograph: Anna Markow] What I love about this recipe is its extreme cocoa flavor. It’s not too sweet with a texture that’s dense and fudgy yet light, with wickedly delicious crunchy edges. Baked as cupcakes, the large shreds of zucchini are clearly visible in the middle, but undetectable upon consumption. Instead of a rich frosting,…
7. Make Frosting: In a large bowl, cream together cream cheese, butter, and confectioners’ sugar until light and fluffy, about 4 minutes. Add salt, rum, and cream of coconut and beat until combined and frosting is smooth and creamy, about 3 minutes more.