Baker at Heart ♥

Archive for the ‘Cupcakes’ Category

I find making homemade caramel sauce quite difficult. I have tried making my own when I was on my ‘salted caramel’ everything phase and it was a disaster. I can’t buy the canned stuff because caramel is something that can’t be found easily on this side of the world. Caramel syrup is everywhere but the sticky, gooey stuff is elusive. I have searched the interwebs for other ways to make caramel sauce and luckily, I have found two easier alternatives. The first one involves dark brown sugar and boiling all the ingredients for around 3 minutes. The other one, which is quite more expensive, is buying Kraft caramel candies (who knows we have these candies in the supermarket?!) and melting them with milk or heavy cream. Last week, I made caramel sauce using the Kraft candies as a topping for my chocolate malt cupcakes. They tasted okay but the caramel just flowed on the sides of the cupcakes and most of it went under the cupcakes instead. Fail.

I had some leftover caramel sauce, so today I decided to make caramel cupcakes. The recipe is from The Hummingbird Bakery’s cookbook Cake Days. The recipe states that the yield is 12-16 cupcakes but I have gotten 22. The notes on the back of the book say that they use a 50ml scoop and that’s the same scoop that I have. The ingredients are also listed in weight, which is really easier as you can just put a bowl on top of your digital scale and then weigh away. Anyhow, those 22 cupcakes are now down to 11, six hours after baking them cupcakes. My mom, who is my most highly regarded critic, says that these cupcakes are almost perfect. Not bad, eh?

caramel cupcake

Caramel Cupcakes

adapted from Cake Days / makes 12-16 as per the book / bakes in 18-20 minutes at 375F (190C)

You’ll need:

80g unsalted butter, softened

280g granulated sugar

240g all-purpose flour

1 tbsp baking powder

1/4 tsp salt

240ml milk

1/2 tsp vanilla extract

2 large eggs

150g caramel sauce

Directions:

1. Preheat the oven to 375F or 190C. Line a muffin pan with liners.

2. Mix together the butter, sugar, flour, baking powder and salt using a hand-held whisk or stand mixer on low speed until crumb-like in consistency.

3. Mix the milk, vanilla extract and eggs in a small bowl until combined.

4. Pour 3/4 of the milk mixture to the dry ingredients and mix until combined. Pour in the remaining 1/4 of the milk mixture and the caramel sauce and mix until incorporated and the batter is smooth.

5. Scoop into the muffin pan and bake for 18-20 minutes. Cool cupcakes in the muffin pan on a wire rack for about 5 minutes. Remove from pan and place on wire rack to cool further.

6. Serve and smile! 🙂 Best eaten with a tall glass of cold milk!

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It’s hump-day Wednesday on this side of the world! It’s 10AM here and I’m thinking of what to cook for lunch. I’m on the last week of my three-week long staycation and I’m already dreading the coming Monday!

Last week was pretty busy. I had my last few days of driving lessons (manual really is hard!). Thursday last week turned out to be really crazy, given the amount of alcohol I had ingested that night. I was supposed to go to a party last Friday but plans changed the last minute and I ended up sleeping instead. Good thing the party wasn’t that fun (according to the rumor mill ) – it turned out to be one drama-filled party.

Now, I present you my take on calamansi muffin (or cupcake, whatever, they look similar to me LOL). Calamansi is our local version of lime and lemon. It probably tastes more like lime than lemon though. Calamansi is usually used while it’s still in its unripened state (green in color). It’s used to flavor drinks, cakes, etc and it’s also used as a condiment. It gives food some kick to it.

Pepper.ph made a food hack of the calamansi muffins found in probably one the best beaches in the world, Boracay. I have never been there and I don’t have plans of going there soon. I’m not a beach person because I’m half blind and I’m deathly afraid of riding small boats. You need to ride those small boats to get to the island. If the government puts up an airport on the island itself, then maybe that’s the time that I’ll think of going there.

So why cupcake? I used cupcake liners for this recipe because I didn’t want to bother with cleaning my muffin pans. It wasn’t a bad idea actually, it was just that the sides didn’t turn out as golden as the ones on Pepper.ph’s photos. Mine were pale, like vanilla cupcakes but boy, they tasted amazing!

Calamansi Cupcakes

IMG_5274

adapted from Pepper.ph / Makes 12 / Bakes in 18-23 minutes at 350F (180C)

You’ll need:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi juice

Directions:

1. Preheat oven to 350F. Line a 12-cup muffin pan with liners. But if you want that golden hue and crust on the sides, grease well the muffin pan holes and put the batter directly to the pan.

2. Mix the flour, baking powder and salt in a small bowl.

3. Combine calamansi juice and milk in a small bowl.

4. Cream butter and sugar on medium speed for about 3 minutes. Add eggs, one at a time. Make sure to mix thoroughly between additions.

5. Alternately add the dry and wet ingredients to the creamed mixture, starting and ending with the dry ingredients.

5. Scoop into the muffin pan and bake for 18-23 minutes. Mine were okay at 19 minutes.

6. Cool cupcakes in the muffin pan on a wire rack for about 15 minutes. Remove from pan and place on wire rack to cool further.

These can be stored on air-tight containers for about three days. Best eaten on the same day of course! If you check Pepper.ph’s photos, you’ll see that the sides of their muffins are golden. You can achieve this by doing away with the liners and putting the batter directly to the muffin pan. The heat will give them that crusty, golden look.

These cupcakes are insanely rich, moist and delicious! These are by far one of the best cupcakes I have ever made. Plus the peanut butter frosting is to die for!

 Dark Chocolate Cupcakes with Peanut Butter FrostingImage

Makes 12 cupcakes

350F

Bakes in 18-20 minutes, Recipe adapted from Brown Eyed Baker

Ingredients:

Cupcakes:

½ cup unsalted butter, cut into small pieces

2 oz bittersweet chocolate, cut into small pieces

½ cup cocoa powder

¾ cup all-purpose flour

½ tsp baking soda

¾ tsp baking powder

2 eggs

¾ cup granulated sugar

1 tsp vanilla extract

½ tsp salt

½ cup sour cream

Frosting:

1 cup powdered sugar

1 cup creamy peanut butter (not natural peanut butter)

3 oz unsalted butter, room temperature

¾ tsp vanilla extract

¼ tsp salt

1/3 cup heavy cream

Directions:

Cupcakes:

  1. Preheat oven to 350F. Line a standard-size muffin pan with cupcake liners.
  2. Combine butter, chocolate and cocoa in a heat-proof bowl. Set bowl over a saucepan with simmering water (bowl’s bottom should not touch the water) and heat mixture until chocolate and butter are melted. Whisk until smooth. Set aside to cool.
  3. Whisk flour, baking soda and baking powder in a small bowl. Set aside.
  4. Add eggs to the chocolate mixture, whisk until combined. Add sugar, vanilla and salt and whisk again until incorporated. Alternately add the flour mixture and the sour cream, beginning and ending with the flour. Mix batter until homogenous and thick.
  5. Divide the batter evenly. Pop in the oven and bake for 18-20 minutes, or until skewer inserted into center of cupcakes comes out clean.
  6. Cool cupcakes in the muffin pan on a wire rack for about 15 minutes. Remove from pan and place on wire rack and cool for 30 minutes before frosting.

Frosting:

  1. Combine the powdered sugar, peanut butter, butter, vanilla and salt in a bowl of an electric mixer. Mix on medium-low speed until creamy. Scrape down sides of bowl as you work. Add the cream and beat on high speed until mixture is smooth.

Make sure you thoroughly mix your cupcake batter. I ended up with some small lumps of flour mixture in my cupcake. 😐