Sarah's Recipes

easyfastcheapcooking:

onlycupcakes:

Chocolate cupcakes with raspberry buttercream frosting yum! Made by Whitney in Chicago

Here is her recipe:

Chocolate Cupcakes with Raspberry Buttercream
Recipe adapted from Bella Eats via original recipe from Martha Stewart’s Baking Handbook (One-Bowl Chocolate Cupcakes) with adaptations suggested by Tara at Seven Spoons

makes 24 cupcakes plus 1-8inch cake

Ingredients:
2-1/2 cups all-purpose flour
1-1/4 cups dutch-process cocoa powder
2-1/2 cups sugar
2-1/2 tsp baking soda
1-1/4 tsp baking powder
1-1/4 tsp salt
2 large eggs, plus 1 large egg yolk
1/2 cup sour cream
3/4 cup milk (I used 1%)
1/2 cup vegetable oil, plus 2 tbsp
1-1/4 tsp pure vanilla extract
1-1/4 cups warm water

Preheat oven to 350F. Line two standard 12-cup muffin pans with paper liners. Sift together the flour, cocoa, sugar, baking soda, baking powder and salt into the bowl of an electric mixer. With the paddle attachment, mix in the eggs, yolk, milk, sour cream, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes.

Divide batter evenly among the muffin cups, filling each about 2/3s full. I used a little less than 1/4 cup scoop.

Bake, rotating pans halfway through, for 20-27 minutes, until a cake tester comes out clean. Mine took 23 minutes. The cake took about 40 minutes but check it after 30 minutes. Transfer to a wire rack to cool completely.

Raspberry Buttercream Frosting
Recipe adapted from Bella Eats inspired by Love and Olive Oil

Make two batches of this frosting for the cupcakes and the cake.

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioner’s sugar
5 tbsp fresh raspberry puree, strained (I used a bag of frozen raspberries, thawed and then blended with my hand blender with a tablespoon of sugar. I strained it with cheese cloth and I still left a few seeds, so don’t worry if you can’t get all the seeds out)
3/4 tsp vanilla extract

Cream the butter in a stand mixer with the whisk attachment until light and fluffy. Slowly add 1 cup of the sugar and beat until smooth. Slowly add the raspberry puree and mix until combined. Add remaining confectioner’s sugar, 1/2 cup at a time, and beat until well incorporated.
Add the vanilla extract and continue to beat at medium-high speed until light and fluffy, 2-3 minutes. The frosting can be made the night before, but do not refrigerate it. Store in an airtight container at room temperature.

easyfastcheapcooking:

onlycupcakes:

Banana chocolate cupcakes via Betty Crocker Recipes

here is their recipe:

1 box Betty Crocker® SuperMoist® yellow cake mix
2 very ripe medium bananas, mashed (about 1 cup)
1/2 cup water
1/4 cup butter or margarine, softened
3 eggs
3/4 cup miniature semisweet chocolate chips
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffins cups.

2. In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Using spoon, stir in chocolate chips. Spoon batter evenly into muffin cups.

3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting.

easyfastcheapcooking:

onlycupcakes:

Banana cupcakes with chocolate cream cheese frosting made by Hungry Cravings

Ive never had chocolate cream cheese frosting before but it sounds delish!

here is their recipe:

Nonstick pan spray, optional
2 cups all-purpose flour
½ cup sugar
¼ cup packed light brown sugar
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
¾ teaspoon baking soda
½ teaspoon fine sea salt
3 very ripe bananas
2 large eggs, at room temperature
¼ cup sour cream, at room temperature
3 ounces (¾ stick) unsalted butter, melted plus 4 ounces (1 stick), at room temperature
1 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips
8 ounces cream cheese, at room temperature
¼ cup powdered sugar

Preheat the oven to 350˚F. Grease a standard 12-cup muffin pan with nonstick pan spray or line with paper liners. Whisk together the flour, sugar, brown sugar, cinnamon, nutmeg, baking soda, and salt in a large bowl. Peel the bananas and, in a medium bowl, mash them using a fork. Stir in the eggs, sour cream, melted butter, and ½ teaspoon of the vanilla. Add the banana mixture to the flour mixture and stir until just combined. Divide the batter among the muffin cups. Bake for 28 to 30 minutes, or until the edges of the cupcakes start to shrink away from the pan and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely.

Place the chocolate into a small bowl, place the bowl over a small pan of simmering water, and heat, stirring frequently, until melted. Let cool slightly. In a mixer fitted with a paddle attachment, beat the cream cheese and room temperature butter on medium until light and creamy. Add the powdered sugar and the remaining ½ teaspoon vanilla and beat until blended. Add the chocolate and continue to beat until smooth, stopping the mixer once or twice to scrape down the sides of the bowl.

easyfastcheapcooking:

onlycupcakes:

Chocolate fudge cupcakes via the Good Mood Food Blog. The star shaped sprinkles are really cool!

Here is their recipe:

Makes about 16 
175g Self raising flour
2 tablespoon of cocoa powder
1 teaspoon of bicarbonate soda
150g caster sugar
2 eggs beaten
150 ml (1/4 pint) sunflower oil
150 ml (1/4 pint) semi skimmed milk
2 tablespoon of golden syrup

For the frosting
75g unsalted butter
175g icing Sugar
3 tablespoon cocoa powder
Drop of Milk

Pre-heat oven to 180ºC/350F/Gas Mark 4. Line a muffin tray with cupcake cases.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the cupcake cases about halfway up and bake for about 20 minutes or until they have risen and are firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
Top the cooled cupcakes with delicious frosting and enjoy!

easyfastcheapcooking:

lowcalrecipes:

Mini Ice Cream Cookie Cups

Sue Compton’s Mini Ice Cream Cookie Cup recipe won the Pillsbury Bake-Off yesterday live on Oprah; they include Pillsbury Ready to Bake refrigerated sugar cookies, nuts, chocolate, jam, ice cream and fresh raspberries. Sue took home the grand prize - $1,000,000!

•  1 package (16 ounces) Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)
• 4 teaspoons sugar
• 1/3 cup finely chopped Fisher Chef’s Naturals walnuts
• ½ cup Hershey’s semisweet chocolate baking chips
• ¼ cup Smucker’s Seedless Red Raspberry Jam
• 1½ cups vanilla bean ice cream, softened
• 24 fresh raspberries

1. Heat oven to 350 degrees. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place a cookie dough round in each muffin cup. Bake for 15 to 20 minutes or until golden brown
2. Place 2 teaspoons of the sugar in a small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch-wide indentation. Cool completely in a pan for about 20 minutes
3. Meanwhile, in a small bowl, mix walnuts and remaining 2 teaspoons of sugar, then set aside. In a small microwaveable bowl, microwave chocolate chips uncovered on high for 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run a knife around the edges of the cups to loosen, and gently remove them from the pan. Dip the rim of each cup into the melted chocolate, then into the walnut mixture. Place the walnut side up on a cookie sheet with sides.
5. In another small microwaveable bowl, microwave the jam uncovered on high for about 15 seconds until melted. Spoon a half-teaspoon of jam into each cup. Freeze cups for about five minutes or until the chocolate is set.
6. Spoon the ice cream into the cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry. Store in the freezer, then let stand at room temperature for five minutes before serving.

Serves 24

Calories: 150 
total fat: 7g, total carbohydrates: 19g, dietary fiber: 0g, sugars: 12g; protein: 1g

So these look like an amazing little indulgence! They must be small, but I feel like the combination of cookie, ice cream, raspberries, and chocolate would definitely satisfy a sweet tooth!

onlycupcakes:

Chocolate malted cupcakes via Taste and Tell. These make me want to go get a malted milkshake asap! Especially because its warm and sunny in NYC today!

Here is the recipe they used:

Chocolate Malted Cupcakes
from Martha Stewart Cupcakes

Makes about 28

2 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder*
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1 1/4 cups malted milk powder
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.

With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined.

Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months in airtight containers.

*Dutch-processed cocoa is one of those ingredients that I rarely find in my neck of the woods. So I used regular unsweetened cocoa powder, and still thought these were very tasty!

Fluffy Vanilla Frosting
from Martha Stewart Cupcakes

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed; after every 2 additions, raise the speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth.

sweettoothgirl:

Fudgy Brownies Recipe

30 Servings / Prep: 15 min. +chilling Bake: 25 min. + cooling

Ingredients:

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 1-1/2 cups confectioners’ sugar
• 1/2 cup butter, softened
• 2 to 3 tablespoons peanut butter
• 2 tablespoons cold 2% milk
• 4-1/2 teaspoons instant vanilla pudding mix
• 1 can (16 ounces) chocolate fudge frosting

Directions:

1. Prepare and bake brownies according to package directions. Cool on a wire rack.
2. Meanwhile, in a small bowl, beat the confectioners’ sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.

Nutrition Facts: 1 brownie equals 236 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 145 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

celebratewithcake:

onlycupcakes:

Chocolate chip cookie dough cupcakes via Annie’s Eats. These look and sound sinfully delicious!

Here is their recipe:

Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

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
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  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.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

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

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, 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.

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

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  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.

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

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