Try This at Home – Cupcakes!

We are having a bake sale at work tomorrow to raise funds for our Resident’s Benefit Fund which funds things like Special Olympics, Very Special Arts, special activities and gifts for our residents. I took this as an opportunity to try out some new cupcake recipes.

The recipes I chose were inspired by some I found in the Food Network Magazine January/February 2010 edition (Volume 3, Number 1). These recipes are based on popular candy bars. I did not follow the recipes exactly since they called for making the entire project from scratch. That was my initial intention, but when I went into my cupbords I realized I had several cake mixes on hand, but not all of the ingredients to make the cake from scratch. I went with the semi-homemade approach and used the cake mixes.  Balance – right?

Peppermint Patty Cupcakes
Makes 24 Cupcakes

For the Cupcakes:
Chocolate Cake Mix
1 cup sour cream or buttermilk
eggs
oil
Water

For the Topping
1 lb confectioners’ sugar
1/2 cup light corn syrup or Agave Syrup
1/4 cup vegetable shortening
2 tsp peppermint extract
Food coloring (optional)

For the Glaze:
8 oz bittersweet chocolate (chopped)
1/4 cup light corn syrup or Agave Syrup
1 1/2 Tbs unsalted butter

Preheat oven according to the instructions on the cake mix. Line cupcake tins with paper. Prepare the cake mix according to package instruction, substituting the buttermilk or sour cream for 1 cup of the liquid (usually calls for water) the mix calls for. Bake cupcakes according to package instruction and cool completely.

To make the topping, beat the confectioners’ sugar, syrup, shortening and peppermint extract with a mixer until it forms a paste. Add food coloring if desired to make the disk whatever color you like. Gather paste up into a ball and place it between two sheets of parchment paper or plastic wrap. Roll out to 1/4 inch thick. Use 2 1/2 inch round cutter (or a juice glass works) to cut disks. Re-roll and cut scraps as needed. If paste is soft, put it in the freezer for a bit, if overly stiff you can microwave it for a few seconds. Place a peppermint disk on each cupcake.

To make the glaze, put the chocolate, syrup, butter and 1/4 cup of water into a microwave safe bowl, cover with plastic wrap and microwave on 50 percent power for about 2 minutes. Stir to combine and then cool slightly.

Spread glaze over the peppermint disk and let cool until set.

Buttery Fingers Cupcakes
Makes 24 Cupcakes

For the Cupcakes:
Chocolate Cake Mix
1 cup sour cream or buttermilk
eggs
oil
Water

For the Brittle:
1/2 cup granulated suger
1/4 cup creamy peanut butter
1/4 cup butterscotch chips

For the Frosting:
1 cup heavy cream
2 10 oz bags peanut butter chips

Preheat oven according to the instructions on the cake mix. Line cupcake tins with paper. Prepare the cake mix according to package instruction, substituting the buttermilk or sour cream for 1 cup of the liquid (usually calls for water) the mix calls for. Bake cupcakes according to package instruction and cool completely.

To make the brittle, line a baking sheet with parchment paper or a silicone mat. Place the sugar in a saucepan over medium-high heat. Bring to a boil and cook, swirling the pan-not stirring-until it turns amber. Remove from heat and stir in the butterscotch chips and peanut butter until smooth. Immediately pour onto prepared surface and spread out with a wooden spoon. Once cooled, break into pieces and put in a zip top bag. Use a rolling pin or meat mallet or further crush the brittle into small pieces.

To make the frosting,  bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the peanut butter
chips until smooth. Cool until spreadable.

Spread or pipe frosting onto cupcakes and sprinkle with the brittle.

Almond Joyful Cupcakes
Makes 24 Cupcakes

For the Cupcakes:
White or Yellow Cake mix
eggs
1 cup light coconut milk
1 tsp coconut extract
1 tsp vanilla extract
Eggs
Oil (or butter depending on cake mix)

For the Topping:
Remaining coconut milk (from can used for cake)
Almond milk or whole milk
14 oz shredded coconut
1 Tbs confectioners’ sugar
1/2 tsp vanilla extract

For the Glaze and Garnish:
6 oz bitter or semi sweet chocolate chopped
3 Tbs corn or agave syrup
1 Tbs unsalted butter
48 roasted almonds

Preheat oven according to the instructions on the cake mix. Line cupcake tins with paper. Prepare the cake mix according to package instruction, substituting the coconut milk for 1 cup of the liquid (usually calls for water) the mix calls for and adding in the vanilla and coconut extract. Bake cupcakes according to package instruction and cool completely.

To make the topping, combine the milk, coconut, sugar, vanilla and a dash of salt in a medium sauce pan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens – about 15 minutes, stirring occasionally. Let cool completely.

To make the glaze,  put the chocolate, syrup, butter and 3 Tbs. of water in a bowl and microwave at 50 percent power until the chocolate melts (about 2 minutes). Stir to combine.

Top each cupcake with a heaping tablespoon full of the coconut mixture an spoon on about a teaspoon of glaze. Place 2 almonds on top of the glaze. Let cool until the glaze sets.

Have fun and add your own twist to these tasty little cakes!

Comments

  1. They look so yummy!