Cupcake Recipe - Tumblr Posts

Smores Cupcakes

Ingredients

Crust

1 ¼ cup (168g) graham cracker crumbs

5 tbsp (70g) butter, melted

5 tbsp (65g) sugar

Chocolate Cupcake Batter

1 cup (130g) all purpose flour

1 cup (207g) sugar

6 tbsp (43g) Hershey’s Special Dark Cocoa powder

1 tsp baking soda

½ tsp salt

1 egg

½ cup (120ml) buttermilk

½ cup (120ml) vegetable oil

¾ tsp vanilla

½ cup (120ml) boiling water

Marshmallow Frosting

4 eggs whites

1 cup (207g) sugar

½ tsp cream of tarter

1 tsp vanilla extract

Chocolate sauce 

Graham cracker crumbs 

Directions

Heat oven to 325 degrees and prepare a cupcake pan with liners.

In a small bowl, combine crust ingredients and mix well.

Press about 1 ½ tbsp of the mixture into the bottom of each cupcake liner.

Bake crusts for 7 minutes then remove and set aside.

To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

Add vanilla to boiling water and add to mixture. Mix well.

Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.

Place over a saucepan with simmering water (or use a double boiler).

Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

Pipe frosting onto cupcakes, and top with chocolate sauce and graham cracker crumbs, if desired. 

Pumpkin Spice Latte Cupcakes

Yields 12

The things you’ll need

Ingredients

¼ cup hot milk

¼ cup sweetened condensed milk

½ cup pumpkin puree

1 ¼ cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground clove

½ teaspoon ground ginger

¼ cup unsalted butter, at room temperature

½ cup granulated sugar

¼ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

Whipped Cream

2 cups heavy cream

¼ cup sugar

Equipment

Cupcake pan

Brown cupcake liners

Small mixing bowl

Medium mixing bowl

2 large mixing bowls

Electric mixer

Whisk

Rubber spatula

Decorating bag fitted with a #2D tip

Decoration

Pumpkin pie spice

Green straws

Let’s get started!

Preheat oven to 375°F.

In a small bowl, whisk together milk and espresso powder until fully dissolved. Whisk in sweetened condensed milk and pumpkin puree until well combined.

In a medium bowl, whisk together flour, baking powder, salt and spices.

In a large bowl, with an electric mixer, beat butter until creamy. Add sugars and beat until light and fluffy. Scrap down the sides of the bowl as needed.

Add an egg and then beat in vanilla extract.

On low speed, alternate adding the flour and milk to the butter mixture, beginning and ending with the flour mixture.

Fill each cupcake liner two-thirds full with batter.

Bake for about 16 minutes.

Time to decorate!

To make the whipped cream: Pour heavy cream and sugar in a medium bowl and beat with an electric mixer until firm peaks form.

Scoop the frosting into a decorating bag fitted with a #2D tip.

Once cupcakes have cooled completely, pipe a swirl of frosting onto each one.

Sprinkle each cupcakes with a bit of pumpkin pie spice and insert a straw.

TaDa! Fall never tasted so delicious!