Funfetti Cupcakes

Umm – you really do not need a good reason to make these cupcakes – you just need to make them!  They are so much fun to make and to eat – who doesn’t get a smile on their face when they see colorful sprinkles?  You wouldn’t be human if these didn’t make you happy. 

The cupcake was light and airy and the frosting was perfectly buttery and sweet.  There are lots of sprinkles – both inside and out of these beauties. 

I know that the people who I made them for thoroughly enjoyed it  based on the sweet thank you note that I got.  And I hope you enjoy them too! 

Ingredients

makes approximately 24-28 cupcakes

For the cupcakes:

• 2 and 1/4 cups cake flour
• 1 cup milk, at room temperature
• 6 large egg whites, at room temperature
• 1 Tbsp. vanilla extract
• 1 and 3/4 cups granulated sugar
• 4 tsp. baking powder
• 1 tsp. salt
• 12 Tbsp. (1 and 1/2 sticks) unsalted butter, softened but still cool
• 1/3  cup colored sprinkles

For the vanilla buttercream:

• 16 Tbsp. (2 sticks) unsalted butter, softened but still cool
• 4 cups (1 pound) confectioners’ sugar
• 1 Tbsp. vanilla extract
• 1 Tbsp. milk
• Pinch of salt
• Sprinkles, for garnish

Directions

1. For the cupcakes: Preheat the oven to 350 degrees F.

2. Line your 24 cupcake trays with liners of your choice.

3. In a 2-cup measuring cup, combine the milk, egg whites, and vanilla extracts, whisking until well-combined.

4. In the bowl of your standing mixer fitted with the paddle attachment and on low speed, combine the  flour, granulated sugar, baking powder, and salt.

5. Add the butter, one tablespoon at a time, until the mixture resembles coarse sand.

6. Add all but 1/2-cup of the milk mixture to the batter and beat at medium-high speed for about 2 minutes.

7. Add the remaining milk mixture and mix at medium speed, scraping down the sides of the bowl as necessary.

8. With a rubber spatula, gently fold in the sprinkles until thoroughly combined.

9. Divide the mixture evenly among your cupcake liners and bake until a tester inserted into the center comes out clean, about 18-22 minutes. Let cool completely.

10. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, vanilla, milk, and salt on low speed until combined.

11. Increase the mixer speed to medium-high and beat until light and fluffy, about 90 seconds or so.

12. Pipe as desired onto the completely cooled cupcakes. Decorate with additional sprinkles.

Source: The Curvy Carrot

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Champagne Cupcakes

Happy New Year!!!  The beginning of the new year is always filled with hope and wishes for a fresh start.   To celebrate the last day of 2011, and my hopes for 2012, I had to make cupcakes.  

My husband and I enjoy spending New Years eve on at home, relaxing on the couch together.  It’s almost become a tradition that I make Swordfish in a Lunchbag (my very first post on this blog!) for dinner.  So I decided to make a quick dessert as well.  Since I knew I’d be opening a bottle of champagne – and what better to use a bit of it for champagne cupcakes.  Don’t worry – there will be plenty left in the bottle to drink the rest of the night.

This recipe makes 4 cupcakes – which is perfect for the two of us.  We each had one on New Years eve. And then had the other the next day.   You can definitely taste the champagne in the frosting and you can see the bubbles in the cupcakes from the champagne fizz. 

You don’t have to wait for New Years eve 2012 to make these – I promise that you can find any ordinary reason to celebrate and enjoy these!

Ingredients

For the cupcakes (makes 4 cupcakes):

• 1/4  cup canola oil
• pinch of salt
• 1/3 cup sugar
• 1 large egg, at room temperature
• 2 Tbsp. champagne
• 1/4 tsp. vanilla extract
• 1/4 tsp. freshly grated orange/tangerine zest
• 1/3 cup + 1 Tbsp. flour
• 1/8 tsp. baking powder
• pinch of baking soda

For the frosting:

• 4 Tbsp. unsalted butter, at room temperature
• 1 cup powdered sugar
• 2 Tbsp. champagne

Directions

1. Preheat the oven to 350 degrees F and line 4 cups in a muffin pan with paper liners.

2. In a medium bowl, beat together the oil, salt and sugar until light and fluffy.  Add the egg, champagne, vanilla and orange zest and beat to combine.  Sprinkle on top the flour, baking powder and baking soda.  Beat lightly to combine—do not overmix. 

3. Fill each muffin cup 3/4 full and bake for 19-21 minutes, until a toothpick comes out clean.  Let cupcakes cool on a wire rack completely before frosting.

4. To make the frosting: beat together in a medium bowl the butter, powdered sugar and champagne. Frost cupcakes and serve.

Source: adapted from EatLiveRun

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Chocolate Peanut butter Cupcakes

I’m sure you know someone who loves peanut butter and chocolate.  Well, this cupcake is truly the ultimate peanut butter and chocolate experience.  The chocolate cake is filled with a peanut butter cup, then topped with a peanut butter whipped cream and dipped in a chocolate ‘magic’ shell.  I promise they are worth the effort – although you may want to the split up the work over two days.

Get yourself a glass of milk right now – because you are going to need it!

I made these for my brother-in-law for his birthday – and I can definitely say that they were enjoyed by all!  Hope you had a Happy Birthday Jay!

Ingredients

Dark Chocolate Cupcakes (with Reese’s PB Cup Center)
Makes 12 cupcakes

• 8 Tbsp. unsalted butter
• 2 oz. bittersweet chocolate, roughly chopped
• 1/2 cup Dutch processed cocoa
• 3/4 cup all-purpose flour
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 tsp. salt
• 1/2 cup sour cream
• 12 mini Reese’s Peanut Butter Cups

Directions

1. Preheat oven to 350°F. Line cupcake pan with liners.

2. Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. Do not overheat. Cool until barely warm.

3. In small bowl, combine flour, soda and powder.

4. In a medium bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

5. Scoop batter into lined cupcake liners. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

6. Bake 15-20 minutes and check doneness with toothpick.  Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.

Ingredients

Fluffy Peanut Butter Frosting

• 1 cup creamy peanut butter
• 5 Tbsp. unsalted butter
• 2 cups powdered sugar
• 1/2 - 2/3 cup heavy cream

Directions

1. Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy (adding more if needed). Spread onto cooled cupcakes or pipe with your preferred decorating tip.

Ingredients

Homemade Magic Shell

• 3 regular size Hershey bars, broken into smaller bits
• 1/2 cup coconut oil

Directions

1. Combine chocolate and oil in small, deep bowl.  Microwave for 30 seconds, then stir.  Microwave at 15 second intervals until the mixture is smooth.

2. Dip frosted cupcakes that have been in the freezer at least 15 minutes. Take cupcakes out just a few at a time. If you’re double dipping, place cupcakes back in the freezer for a few minutes before re-dipping.  (Note: any leftover can be re-microwaved and used over ice cream – yum!)

Source: seen on Something Shiny Blog [cake originally from Cooks Illustrated, frosting Brown-eyed Baker, magic shell Confessions of a Cookbook Queen]

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Chocolate chip cookie dough Cupcakes

Are you ready for one of the most indulgent desserts I’ve ever made?   If so, you are really lucky to have found these cupcakes.  Not only to they have a cookie dough flavored cake – they are filled with cookie dough and topped with cookie dough frosting.  And if you have the motivation – you can even top these with their own mini chocolate chip cookie.  I ran of of time for that addition – but really these didn’t need it – they are really decadent enough.  But feel free to go over the top.

I loved how easy it was to pipe the frosting – must be the addition of flour.  It is strange to have flour in a frosting – but that and the brown sugar are what really bring out the cookie dough taste (and maybe the massive amounts of butter too – but how is really thinking about that).

I made these for my husband to share with some clients – but not without trying one for myself.  Which is really the reason I made cupcakes so often – so I can try them before I give them away and no one will ever know.  And after I finished eating it I gave strict instructions to not bring any of these back home – they are too good not to eat and my figure cannot handle eating two of these.  Now go make these – but try to have the willpower to only eat one! ha!

Ingredients

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips

For the filling:

• 4 Tbsp. unsalted butter, at room temperature
• 6 Tbsp. light brown sugar, packed
• 1 cup plus 2 Tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• 1 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips

For the frosting:

• 3 sticks unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3 1/2 cups confectioners’ sugar
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 3 Tbsp. milk
• 3 tsp. vanilla extract

For decoration:

• Tiny chocolate chip cookies (optional)
• Mini chocolate chips

Directions

To make the cupcakes: 

1. Preheat the oven to 350° F.

2. Line two cupcake pans with paper liners (24 total). 

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes. 

4. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

5. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Whisk together to blend. 

6. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

7. Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

2. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a spoonful of the chilled cookie dough mixture.

To make the frosting:

1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. 

2. Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

3. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration, if desired.

Source: Annie’s Eats

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Chocolate Crème Cupcakes

These are chocolate crème filled cupcakes a.k.a look-a-like Hostess Cupcake a.k.a. Faustess Cupcakes.  I’ve had this recipe saved for a while now and finally decided to make them for my husband to give away.  :)  But actually I did get to try one – I like to at least try everything I make – because otherwise I wouldn’t know if I liked it.   I only blog about recipes that I want to remember in the future – and well – these are one of them.  The cake was super moist and delicious and the chocolate ganache was perfect – not too hard but not too soft either.   The marshmallow filling was used both inside the cupcake and to make the squiggly line on top.   I can’t really say how they compare to Hostess – since I could not tell you the last time I had a real Hostess cupcake (maybe 15-20 years ago?!) – but they were a delicious, fulfilling dessert – and that is all that really matters anyway!  Enjoy!   

Ingredients

cupcakes (makes 12)

• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup boiling water
• 1/3 cup cocoa powder
• 1/3 cup semisweet chocolate chips
• 1 Tbsp. instant espresso
• 3/4 cup sugar
• 1/2 cup sour cream (I subbed plain Greek yogurt)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp. vanilla extract

filling

• 3 Tbsp. water
• 3/4 tsp. unflavored gelatin
• 4 Tbsp (1/2 stick) unsalted butter, softened
• 1 tsp. vanilla extract
• pinch salt
• 1 1/4 cups marshmallow creme (i.e. Fluff)

glaze

• 1/2 cup semisweet chocolate chips
• 3 Tbsp. unsalted butter

Directions

1. Adjust oven rack to middle position and heat oven to 325 degrees F.

2. Grease and flour 12-cup muffin tin.

3. Combine flour, baking soda and salt in a small bowl.

4. In a large bowl, combine the water, cocoa, chocolate chips, and espresso, until smooth.  Add in sugar, sour cream (or yogurt), oil, eggs, and vanilla and mix until combined.

5. Whisk in flour mixture just until incorporated. 

6. Divide batter evenly among muffin cups.  Bake for 18-22 minutes until a toothpick inserted in the center comes out with just a few dry crumbs.  Cool in pan for 10 minutes, then cool completely on a wire rack.

7. To make filling. Combine water and gelatin in a large bowl and let sit until softened, about 5 minutes.  Microwave for about 30 seconds, until mixture bubbles around edges and gelatin dissolves.  Stir in butter, vanilla and salt until combined. 

8. Let mixture cool until warm to the touch and mix in marshmallow crème until smooth.  Refrigerate until set – about 30-40 minutes. 

9. Once set, transfer 1/3 cup to a pastry bag fitted with a small, plain tip. Reserve remaining for filling cupcakes.

10. To assemble cupcakes.  Microwave chocolate and butter in a small bowl, stirring occasionally, until smooth – about 30 seconds.  Cool to room temperature – about 10 minutes.

11. Insert the tip of a paring knife at a 45 degree angle about 1/4 inch from the edge of the cupcake.  Cutout and remove the cake cone.

12. Cut off all but the top 1/4 inch of the cake cone, leaving a circular disc of cake. Discard (eat) the bottom of the cone.

13. Using a spoon, fill each cupcake with the marshmallow mixture and then top with the reserved cake top.

14. Spread the glaze over the top of the cupcake.  Once the glaze has set – pipe on a curlicue using the reserved marshmallow filling.

Source: Cook’s Country, Feb./March 2010

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Carrot Cupcakes

These are definitely not carrot muffins – not with the mound of cream cheese frosting on top.   :)   But they are absolutely a delicious cupcake – the carrot cake is so flavorful – I was worried it would be bland with out the addition of many other flavorings that are typically in carrot cake – such as walnuts or pineapple.  But the carrot flavor really is the star of this cupcake.  They are also super moist and a great addition to any celebration you may have this autumn.  Enjoy!

Ingredients

for the cupcakes:

• 2 1/2 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. salt
• 1 lb. (6-7 medium) carrots, peeled
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 1/2 cups canola oil

for the frosting:

• 12 oz. cream cheese
• 8 Tbsp. (1 stick) unsalted butter, at room temperature
• 1 Tbsp. vanilla extract
• 3 3/4 - 4 cups confectioners’ sugar, sifted

Directions

1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

2. In a large mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

3. In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups).  Add the carrots to the bowl with the dry ingredients and set aside. 

4. Wipe out the bowl of the food processor and fit with the metal blade.  Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds. 

5. With the machine running, add the oil in a steady stream through the feed tube.  Continue to process until the mixture is light in color and well emulsified, about 20 more seconds. 

6. Pour into the flour/carrot mixture.  Stir to combine until incorporated and no streaks of flour remain.

7. Scoop evenly into the prepared cupcake liners. 

8. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

9. To make the frosting - in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

Source: Annie’s Eats

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Oreo Cupcakes

These cupcakes are truly Oreo epic – an Oreo cookie at the bottom, white cake with Oreo pieces mixed in and a cream cheese frosting with more Oreos mixed in.  If you like Oreos – you will be in Oreo heaven with these!   

They were truly outstanding – and if you want a crowd pleaser – these are definitely it!  My coworkers loved them!   If I didn’t have a list a mile long of cupcake recipes I want to try – I would consider making these over and over again.  Heck, I may still make them over and over again!  Enjoy! 

 

Ingredients

for the cupcakes (makes 24 cupcakes)

• 1 stick unsalted butter, at room temperature
• 1 cup milk
• 2 tsp. vanilla extract
• 2 1/4 cups all purpose flour, plus 2 Tbsp. for the Oreo chunks
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 1 package Oreo Cookies (~45 cookies)

for the frosting

• 8 oz cream cheese, at room temp
• 1 stick unsalted butter, at room temp
• 1 Tbsp. vanilla extract
• 3-4 cups powdered sugar

Directions

1. Preheat over to 350F.  Insert paper liners into 24 cupcake tins.

2. Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Save the 24 other halves to place in or on top of the frosting (crush them in a plastic bag with a rolling pin).

3. Cut approximately 20 Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp. flour and set aside.

4. In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

5. In a separate bowl mix together the flour, baking powder, and salt.

6. Add the dry ingredients to butter mixture. Mix until integrated.

7. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes.

8. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

9. Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

10. To make the frosting - Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.  If desired, fold in crushed Oreo pieces into the frosting.

11. Assemble the cupcakes - Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos (if not mixed into the frosting) and place 1/2 of an Oreo on the frosting of each cupcake (optional).

Source: Beantown Baker

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Margarita Cupcakes

I have been waiting for the right time to make these cupcakes – and I finally had the chance for my sisters annual summer party.   I love margaritas and tequila – so it was no surprise that I loved these as well.  Although they were more like lime cupcakes than margarita cupcakes.  I opted to not add the additional tequila to the cupcakes for two reasons – one was that my cupcakes were so moist and crumbly already that I thought they might fall apart if I added anything else and I knew that some kids would probably want to try these.   So there was just a tablespoon in the frosting – so it gave them a hint of tequila flavor.  Maybe if you did a shot of tequila and ate one of these as a chaser – you would get true tequila effect ;)

Ingredients

For the cupcakes:

• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 3 limes, zested and juiced
• 1/2 tsp. vanilla extract
• 1 cup buttermilk

For the frosting:

• 2 cups sugar
• 5 large egg whites
• Pinch fleur de sel (coarse salt)
• 2 cups (4 sticks) unsalted butter, at room temperature
• 2 Tbsp. freshly squeezed lime juice
• 2-4 Tbsp. tequila

Directions

To make the cupcakes:

1. Preheat the oven to 325˚ F. 

2. Line two cupcake pans with paper liners. 

3. In a medium bowl, combine the flour, baking powder and salt; whisk with a fork to blend. 

4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.

5. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla. 

6. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

7. Divide the batter between the prepared cupcake liners, filling each about 2/3 full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. 

To make the frosting:

1. Combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.   Stir in the lime juice and tequila and mix until fully incorporated and smooth.

4. Frost the cooled cupcakes with the buttercream.  Garnish with lime zest, fleur de sel and lime slices as desired.

Source: adapted from Annie’s Eats who adapted from Confections of a Foodie Bride, who adapted it from Martha Stewart

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Lemon Meringue Cupcakes

Could these cupcakes be any more adorable?  I really don’t think so! They are a lemon flavored cupcake, topped with lemon curd and then meringue icing on top, finished with a kitchen torch to give that nice brown top.  They are definitely for a lemon lover – but they are wonderful and so much fun to eat. 

I made a few changes to the original recipe – which is from Martha Stewart Cupcakes, I used Martha’s recipe for the cake and frosting, and Dorie Greenspans recipe for the lemon curd.  I did not need even half of the frosting to frost all 24 of these cupcakes – so I adjusted the recipe below to reflect that.  You also may have some lemon curd leftover – but you can easily find another reason to eat that (i.e. straight from the bowl with a spoon).  Another item to note – be very careful if travelling with these – the frosting can easily slide off the lemon curd – so don’t make any quick turns! :)

 

Ingredients

cupcakes:

• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh squeezed lemon juice
• 1 tsp. pure vanilla extract
• 1 cup buttermilk

lemon curd:

• 1 1/4 cups sugar
• 6 Tbsp. (3/4 stick) unsalted butter, ,cut into 6 pieces
• 1 large egg
• 6 large egg yolks
• Freshly squeezed juice of 4 lemons

frosting (Seven minute frosting):

• 3/4 cups plus 1 tablespoons sugar
• 1/3 cup water
• 1 Tbsp. light corn syrup
• 3 large egg whites, room temperature

Directions

cupcakes:

1. Preheat oven to 325 degrees. Line 24 standard muffin tins with paper liners.

2. Whisk together flour, baking powder, and salt.

3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

4. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla.

5. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

6. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.

7. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

lemon curd:

1. Place all lemon curd ingredients in a medium heavy-bottomed saucepan and stir with a spatula to moisten sugar. 

2. Place over medium-low heat and cook, stirring continuously until the butter melts and the mixture thickens like custard, 4-10 minutes. 

3. It is cooked enough when you can run your finger along the spatula and the curd does not run back along the track you created.  Pour through a fine mesh strainer into a heatproof bowl.   Cool to room temperature before storing in the refrigerator – place plastic wrap on surface to create an airtight seal.

seven minute frosting:

1. Combine 3/4 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 1 tablespoon sugar, beating to combine.

3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.

4. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

To assemble cupcakes:

Spread about 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Source: cupcakes and frosting: Martha Stewart Cupcakes; lemon curd from Baking from my home to yours by Dorie Greenspan

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Ultimate Chocolate Cupcakes

When your favorite cooking magazine devotes three pages to chocolate cupcakes, I think it is a sign that you have to make them!   My husband asked me to make a special treat for a group he was working with and I these were at the top of my list of recipes to try.  But the recipe only called for 12 cupcakes – so I knew I would have to double it to get 24.  And I didn’t want to send him with my cupcake carrier with one precariously missing from the tray.  But as luck would have it – I managed to get 27 cupcakes out of a double batch!  So that means I got to try one (or maybe three?) of these :)  

And let me warn you now – these were to.die.for!  If you are a chocolate lover – these are the best chocolate cupcakes ever! I am not joking here people!   Just when you can’t get enough of the rich chocolate buttercream on top – you hit the ganache filled center. Oh my!  I especially loved the taste and texture of the cake. I got perfectly domed cupcake tops, which I loved since I sometimes my cupcakes sink in the middle when they are cooling.   You.must.make.these!

Ingredients (makes 12 –13 cupcakes)

Ganache Filling

• 2 ounces bittersweet chocolate , chopped fine
• 1/4 cup heavy cream
• 1 tablespoon confectioners' sugar

Chocolate Cupcakes

• 3 ounces bittersweet chocolate , chopped fine
• 1/3 cup Dutch-processed cocoa
• 3/4 cup hot coffee
• 3/4 cup bread flour
• 3/4 cup granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Chocolate Frosting

• 1/3 cup granulated sugar
• 2 large egg whites
• Pinch table salt
• 12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
• 6 ounces bittersweet chocolate , melted and cooled
• 1/2 teaspoon vanilla extract

Directions

For the ganache filling

1. Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

For the cupcakes

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan with baking-cup liners.

2. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.

3. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

4. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

5. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

For the chocolate frosting

1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.

3. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.)

4. Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

 

Source: Cook’s Illustrated, May 2010

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Chocolate peanut butter swirl cupcakes

This was one of those, “I need a dessert to bring to a party tomorrow…can you make something tonight?”  Which translates into – what can I do with what I have on hand in my pantry.   So I turned to my Martha Stewart Cupcakes cookbook for inspiration.  Since you can almost never do wrong with peanut butter and chocolate – and these did not require any frosting – they were the perfect quick dessert to whip up.   I mad mine into mini cupcakes, but you can also make them regular sized.   Enjoy!

 

Ingredients

• 2/3 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 4 ounces semisweet chocolate, chop coarsely
• 2 ounces unsweetened chocolate, chop coarsely
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tsp. pure vanilla extract

Peanut Butter Filling

• 4 Tbsp. (1/2 stick) unsalted butter, melted and cooled
• 1/2 cup confectioners' sugar, sifted
• 3/4 cup creamy peanut butter
• 1/4 tsp. salt
• 1/2 tsp. pure vanilla extract

Directions

1. Preheat oven to 325 degrees F.

2. Line cupcake pan with paper liners.

3.  Whisk together flour, baking powder, and salt; set aside.

4. Put butter and chocolates in a heatproof bowl and set over (not in) a pan of simmering water; stir until melted. Remove from heat and let cool slightly.

5. Whisk granulated sugar into cooled chocolate mixture.

6. Add the eggs, whisk until mixture is smooth.

7. Stir in the pure vanilla extract, then add the flour mixture. Stir until well blended.

8. In a separate bowl, combine all of peanut butter filling ingredients and stir until smooth.

9. Spoon 2 tablespoons of the chocolate batter into each lined cup. Place 1 tablespoon of the peanut butter filling on top. Put an additional tablespoon of the chocolate batter over the peanut butter filling layer.  Swirl 1 teaspoon of the peanut butter filling with the top layer of chocolate batter with a toothpick or wood skewer. [note: reduce amounts for mini cupcakes]

10. Bake, rotating pan halfway through, until a cake tester inserted in center comes out with just a few moist crumbs attached, about 40 minutes [15 –20 minutes for mini cupcakes].

11. Transfer pan to a wire rack to cool completely before removing cupcakes.

Source: from Martha Stewart Cupcakes

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Vanilla Bean Cupcakes

Do you see the lovely vanilla bean flecks?   so pretty…

Do you want to taste the best vanilla cupcakes imaginable?  Did I hear you say - Yes – well try this recipe, all of your expectations will be met.  The addition of the real vanilla bean, buttermilk and 5 eggs in the batter – make this flavorful, light, fluffy cake.  I cannot wait to try this in the form of a layer cake.  And of course, I top them with my standard favorite swiss meringue buttercream recipe (fold in some cooled, melted chocolate to make it chocolate). 
It is seriously a heavenly combination!  That is very hard to resist (luckily we gave most of them away- or we would have eaten them all !)

Ingredients

• 3 cups cake flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 1 vanilla bean, split lengthwise
• 16 tbsp. (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 5 large eggs, at room temperature
• 1¼ cups buttermilk, at room temperature
• 1 tbsp. vanilla extract

Directions
1. Preheat the oven to 350 degrees F.  Line three cupcake pans with paper liners.  Set aside.
2. In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside. 
3. Add the butter to the bowl of an electric mixer fitted with the paddle attachment (I have this and I LOVE it).  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod.
4.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
5. Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. 
6. Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition. 
7. Combine the buttermilk and the vanilla extract in a liquid measuring cup. 
8. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
9. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
10.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. 
Makes 36 cupcakes

Source: Annie’s Eats
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Peppermint Mocha Cupcakes

This was another treat that I made for my mint-loving husband to bring to a party.  They were a huge hit and really tasted fantastic.    The fluffy swiss-meringue buttercream with the mint extract was divine, and the coffee flavored cupcake was light and fluffy.  It is a really wonderful flavor combination - I will definitely be making these again (and aren't they a really pretty dessert?). 

Ingredients

for the cupcakes (makes 24 regular sized cupcakes):

• 2 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3 tsp. espresso powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup whole milk
• 1 cup strong brewed coffee
• 1 tsp. peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs

for the frosting:

• 6 large egg whites
• 1¾ plus 2 tbsp. granulated sugar
• 2 cups (4 sticks) unsalted butter, at room temperature
• 4 tsp. peppermint extract
• 2 tsp. vanilla extract

Directions

to make the cupcakes

1. Preheat the oven to 350° F.  Line two cupcake pans (24 cupcakes) with paper liners.

2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.

4. Beat in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, and mixing just until incorporated.

5. Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

to make the frosting

1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more.

4. Stir in the peppermint and vanilla extracts and mix just until incorporated.

Source: Annie's Eats

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Salted Caramel filled Chocolate Cupcakes

WOW!  These cupcakes are incredible!   Another winner from Martha Stewart Cupcakes.  Luckily, I gave most of them away or I'm not sure I would be able to stop myself from eating them.  The only thing I would change is to add the fleur de sel just before serving - since it seemed to dissolve as the cupcakes sat overnight.    These will surely be a hit - and would be a great addition to a holiday party. 

Ingredients

Chocolate mini cupcakes (makes 48)

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 3/4 cup warm water 
  

Salted Caramel Filling

• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy whipping cream
• 2 1/2 teaspoons sea salt, preferably fleur de sel 

Dark Chocolate Frosting

• 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
• 1/2 cup plus 1 tablespoon boiling water
• 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
• 3/4 cup confectioners' sugar, sifted
• 1/4 teaspoon salt
• 1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions

for the cupcakes

1.  Preheat the oven to 350°F. Line mini muffin tin with paper liners.

2. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.

3. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.
4. Spoon the batter into liners about two-thirds full.

5. Bake approximately 15 minutes, or until tester comes out clean.

6. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

7. When ready to assemble -  use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake.

for the caramel

1. Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

2. Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

3. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F.

4. Remove from heat and slowly pour in cream (carefully); stir with a wooden spoon until smooth. Stir in sea salt.
5. Use immediately; if caramel begins to harden reheat gently until pourable.

6. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more.

7. Sprinkle a pinch of sea salt over filling.

for the chocolate frosting

1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low.

3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

4. Use a pastry bag with a medium open-star tip and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak.

5. Garnish each cupcake with a pinch of sea salt.  (wait until just before serving)

Cupcakes are best eaten the day they are filled and frosted (but they were still good the next day). Store at room temperature in airtight containers - do not refrigerate. Enjoy - they are amazing! 

Source: Martha Stewart Cupcakes

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Turkey Cupcakes

These are the ingenious idea of Martha Stewart from her Cupcakes cookbook , I used her recipe for chocolate cupakes (below) and her recipe for buttercream that I also used in this post.   It is easily my new favorite buttercream recipe. I also liked her chocolate cupcake recipe better than the Hershey's version.  These were a huge hit at Thanksgiving and a great treat for all of the kids (and the adults!).   

 

Basically, you make the cupcakes and frosting (really any recipe that you want), dip them in toasted coconut.   Then coat a marshmallow in buttercream and also dip in the toasted coconut.  You make the tail and beak with Swedish fish and use chocolate sprinkles for the eyes.  I used a cupcake carrier that I had to transport them, which worked out great, because I think they would be difficult to transport otherwise.  

Martha Stewart One-bowl chocolate cupcakes - makes 18 cupcakes

Ingredients:

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons canola oil
• 1 teaspoon pure vanilla extract

 Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. 
3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
4. Divide batter evenly among muffin cups, filling each 2/3 full. 
5. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Source:  Martha Stewart 

Smore's Cupcakes

I have seen so many iterations of Smore's cupcakes on blogs for the longest time now - I was so excited to finally make them!  Some of them have a graham cracker cake base - with a chocolate filling - some are chocolate cake with a marshmallow filling and graham cracker crumb topping - no matter how they are constructed they are bound to taste good.  I liked this version for two reasons - I got to use my creme brulee torch and I liked the graham cracker crust and chocolate cake combination.   Everyone who had one loved them - I am excited to try these out again (hopefully sooner rather than later). 

One note about the torching - I had some of them in the foil wrappers and some in just regular paper wrappers - I found that some of the paper wrappers caught on fire while I torched the frosting!  I was able to just blow out the flames and it didn't seem to harm the cupcake - but just be careful with that torch!  

Ingredients:

(makes 24 cupcakes)

For the graham cracker crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 5 1/3 tbsp. unsalted butter, melted
• 8 oz. bittersweet chocolate chips

For the cake:

• 2 cups plus 2 tbsp. sugar
• 1¾ cups all-purpose flour
• ¾ plus 1 tbsp. cocoa powder
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 tsp. salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water

For the frosting:

• 8 large egg whites, at room temperature
• 2 cups sugar
• ½ tsp. cream of tartar
• 2 tsp. vanilla extract

Directions:
1. Preheat the oven to 350° F.  Line two cupcake pans with paper (preferably foil) liners.

2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 heaping tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. 

3. Sprinkle a small amount of the chocolate chips on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

4. To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.

5. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.

6. Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.

7. Add the boiling water and stir just to combine (batter will be very thin).

8. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

9.  To make the frosting, combine the egg whites, sugar and cream of tartar in your mixer bowl placed on top of a pot of simmering water.

10.  Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.

11. Move the bowl to the mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.

12. Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments.

As seen on Annie's Eats,  cake from Hersheys 

Starry Night Cupcakes

This summer we had a surprise 60th birthday party for my Aunt.   She is an artist and a retired art teacher - so when I found out about the party I volunteered to make the cake.  I looked through my copy of Hello, Cupcake! - and I knew the "Van Gogh - Starry Night" cupcakes would be perfect for her!     The party worked out great and she was completely surprised.   
You can use any cake or frosting recipe that you want (even a box!), but I decided to make both of them homemade.   There are 'instructions' in the book - but really to make these you just have to make all of the different colors and try to follow the picture.  The actual decorating part was surprisingly easy. 

 

For the cake - Hershey's Perfect Chocolate cake.   I liked the texture and taste of this cake - but my cupcakes all sunk in, which bummed me out.  Luckily they was a lot of frosting used to cover them up - so no one really knew except for me!  

Ingredients 

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Cocoa
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Heat oven to 350°F. Line 30 cupcake tins with paper liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 

4. Pour batter into cupcake liners (2/3 full). 

5. Bake 22 - 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes to wire racks. Cool completely.  

from Hershey's 

Frosting - Swiss Meringue Buttercream (this recipe make a LOT of frosting - but I wanted to make sure I had enough - and I make extra cupcakes on the side - check out the other options on the Smitten Kitchen link for a smaller batch)

Ingredients

• 2 cups of egg whites (approx. 12 large)
• 3 cups sugar
• 5 cups butter, softened (2 1/2 pounds, 10 sticks)
• 1 tablespoon vanilla extract

Directions

1. Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water.  Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

2. Transfer mixture into the mixer and whip until it turns white and about doubles in size.

3. Add the vanilla.

4. Add the butter a stick at a time and whip (on high speed for about 15 minutes)

from Smitten Kitchen