All things Cupcakes

Ingredients: 

For the Cupcakes:

• 1⅓ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of ground cloves 
• ¾ cup cooked pumpkin
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 eggs 

For the Cream Cheese Frosting:

• 1 cup unsalted butter, at room temperature
• 230 g cream cheese, at room temperature
• 2½ teaspoons vanilla extract
• Pinch of salt
• 4 cups icing sugar

Instructions: 

Make the Cupcakes:

Preheat oven to 180°C. Line a 12-cup muffin pan with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before icing.

Make the Frosting:

With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the icing sugar gradually and mix until smooth and combined. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

Ingredients:

Cupcakes:

• 3/4 cup almond flour
• 1/3 cup + 3 tablespoons tapioca flour
• 1/4 cup coconut flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• Zest from one organic lemon about 1 tablespoon
• ½ cup grass fed unsalted butter, melted, and cooled
• 3/4 cup maple syrup
• 2 large eggs at room temperature
• 1 teaspoon of pure vanilla extract
• ½ cup coconut cream

Icing:

• 1 cup unsalted butter room temperature
• 1/2 cup raw honey
• 2 tsp vanilla
• 4 tbsp tapioca flour
• 4 tbsp coconut flour
• 2-3 tablespoons of berry puree {see below for recipe or use jam}
• 1/4 tsp sea salt

Topping:

• 12 berries of your choice

Berry puree:

• 1/4 cup of fresh or frozen berries 
• 2 tablespoons honey
• 1/2 teaspoon fresh lemon juice

Instructions:

Cupcakes:

Preheat the oven to 180°C. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.

In a large bowl whisk butter, maple syrup, eggs, vanilla, and coconut cream together until smooth.

Add the flour mix into the butter mix and stir until *just* combined; do not over mix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Icing:

In a mixing bowl, combine everything except the blackberry puree. Blend with an electric mixer or hand mixer on medium until well combined.

Drop in blackberry puree by tablespoons while mixing on high.

Mix until whipped together. Put into a piping bag and top cupcakes. Add a single blackberry to icing

Store in refrigerator covered for up to 2-3 day

Blackberry puree:

Add all ingredients to blender and puree.  Add to a small saucepan and simmer for 8-10 minutes until thickens.  Remove from heat and let cool before using.  Store extra covered in refrigerator up to 1 week.

Ingredients: 

Sugar Free Cupcakes: 

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup or 1 stick of unsalted butter, room temperature
• 1 cup sugar free sweetener
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract - optional
• 1/2 cup sour cream, room temperature

Sugar Free Icing:

• 4 large egg whites, room temperature
• 1 cup allulose or other sugar free sweetener
• 3/4 cup unsalted butter, room temperature
• 1/2 tsp salt
• 2 tsp vanilla bean paste or vanilla extract
• 1 tsp almond extract - optional
• gel food colouring (if desired)

Instructions: 

For the Cupcakes: 

Preheat your oven to 180°C.  In a medium sized bowl, sift together all-purpose flour, baking powder and salt. Set aside.

In a large bowl, cream together unsalted butter and sugar free sweetener. Mix on a medium high speed for about 2 minutes.  Add in eggs, vanilla extract, and almond extract. Mix on medium high speed until the ingredients are fully combined.  Mix in sour cream on a medium speed. Pour the dry ingredients into the wet, and mix on a low speed just until the flour is combined.  Bake for 18-21 minutes, or until a toothpick comes out clean with a few moist crumbs. These won't brown the same way regular cupcakes do, so don't rely on visual cues for doneness!  Allow to cool.

For the Icing: 

In a medium sized pot, add about 1 inch of water bring to a simmer.  Add egg whites and sugar free sweetener.  Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. Whisk the mixture constantly for 3-5 minutes, until it reaches 70 degrees. At this point the mixture should feel smooth and hot to the touch with your finger.  Lift your bowl away from the pot and dry the bottom with a towel.  Mix for 5-8 minutes, until you have stiff and glossy peaks. You can also use a stand mixer, but it will take quite a bit longer.

Mix on a medium speed and add in room temperature unsalted butter, 1 tbsp at a time.  Add in salt, vanilla bean paste and almond extract. Add colouring if desired.

The icing should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.  Place the icing into a large piping bag fit with your favourite icing tip and pipe on each cooled cupcake.

Ingredients: 

Crazy Cupcake Batter:

• 1 cup sugar
• 1 cup butter (softened)
• 4 eggs 
• 1 ⅔ cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons milk

Carrot Cake Cupcakes:

• 1/2 tablespoon grated carrot
• 1 teaspoon raisins (chopped)
• 1/4 teaspoon cinnamon
• 1 teaspoon pecans (chopped)
• Cream cheese frosting for topping
   

Chocolate and Peanut Butter Cupcakes:

• 1 -2 teaspoons cocoa powder (sifted, depending on taste)
• 1 tablespoon peanut butter
• Peanut butter icing for topping

Cookies and Cream Cupcakes:  

• 2 Oreo cookies (crushed)
• Extra Oreo cookie for garnish
• Buttercream icing for topping

Instructions: 

Preheat your oven to 180°C and line a cupcake tray with cupcake liners.  In a stand mixer fitted with a whisk attachment beat your butter until fluffy.  Add your sugar and cream together the sugar and butter until light and pale in color.  Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.  Add the dry ingredients and mix until a smooth batter is formed. Do not over-mix.

To flavour your cupcakes:  Scoop a 1/4 cup of crazy cupcake batter in a bowl.  Next, depending on which flavour you'd like to make, mix in your add-ins.  Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before icing.

Ingredients: 

Cupcakes:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• Pinch of nutmeg
• 3 tablespoons instant espresso powder
• 2 cups castor sugar
• ½ cup vegetable oil
• ¾ cup milk, room temperature
• 1 cup strong brewed coffee, room temperature
• 2 eggs, room temperature
• 2 teaspoons vanilla

Mocha Buttercream:

• 1 cup unsalted butter, room temperature
• 3 ½ cups castor sugar, sifted
• ¼ teaspoon salt
• ¼ cup heavy cream
• ¼ cup of your favorite coffee (cooled to room temperature)
• 1 tablespoon instant espresso powder
• 2 tablespoons cocoa powder, plus more for garnish

Instructions:

For the cupcakes:

Preheat your oven to 180 degrees. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar in a medium bowl.  Whisk vigorously the oil, milk, coffee, eggs, and vanilla together in a large bowl.  Slowly add the flour mixture to the coffee mixture and mix to combine. Do not over mix. 

Bake the cupcakes for about 25 - 30 minutes, or until a toothpick comes out clean.  Allow the cupcakes to completely cool.

For the icing:

Cream the butter until light and fluffy.  Slowly add the castor sugar and salt. Mix the cream, espresso, coffee, salt, and cocoa powder together, then slowly add to the icing while beating the mixture. You may not need all of the liquid.  Frost, then dust with extra cocoa powder, and enjoy!