Tuesday, December 10, 2013

Pineapple Upside Down Cupcakes

So, you originally heard about these cupcakes in this post and they have been a crowd pleaser ever since their debut in 2011. If one good thing came from that relationship it was the challenge I received to make "Pineapple Upside Down Cupcakes" I thought I would share the recipe for those interested. I really like to add pictures with each step but forgot to take pictures last night. So, we will just have to work wiht words.

You will need:

Your favorite yellow cake mix recipe, or your favorite cake mix brand from the store.
1 stick butter
Brown Sugar
Crushed Pineapple
Fluffy White frosting (again you can make your own or purchase Betty Crocker)
Cherries with stems

Start by mixing up your cake mix, set aside.

Melt butter

Add  1/2 tsp butter in the bottom of  pan.
Add 1/2 tsp brown sugar into pan
Add 1/2 tsp crushed pineapple into each pan

Add cake mix batter on top to finish off.

Place in oven for 18 minutes, let cool.

Once cupcakes have cooled i slice the tops off with a knife evenly with the pan, this helps them stand up straight and stack easily, to prevent falling over.

Place cupcake pineapple side up, add fluffy white frosting, add another cupcake on top pineapple side up. Finish off with a more fluffy white frosting and a cherry and viola -

These are seriously amazing and your friends/family will love them!








Sunday, December 1, 2013

Pumpkin Spice Cupcakes with Cinnamon Buttercream

My daughter loves the show DC Cupcakes so when i was asked to bring cupcakes to Thanksgiving dinner, I wanted to try one of their recipes. To my luck they had their Pumpkin Spice recipe posted on TLC. They make a maple cream cheese frosting but I wanted something cinnamon so I found a recipe for Cinnamon Buttercream, I will have to try the maple cream cheese another day. I have to say this is by far my favorite Thanksgiving dessert for 2013. I will definitely be making these again by the end of the year!!


Pumpkin Spice Cupcakes
(recipe courtesy of Georgetown cupcakes)

Ingredients:

 2 1/2 cups all-purpose flour
3 tsp baking powder
2 tsp ground cinnamon
1 tsp allspice
1 tsp ground nutmeg
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
15 oz can pumpkin
2 tbsp honey
1/3 cup hot water

Preparation:
  1. Preheat the oven to 350 degrees Fahrenheit. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
  2. Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.
  3. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated.
  4. Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.
  5. Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
Cinnamon Buttercream

4 cups powdered sugar
2 tsp cinnamon
1/2 cup butter, softened
2 tsp vanilla
4 tbsp whipping cream

To make the buttercream, cream together the powdered sugar, cinnamon, and butter. Then add vanilla and whipping cream and beat on high for 4 minutes.
 
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