Apple Cupcake with Maple Peanut Butter Frosting

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This week it finally begins to feel like autumn. I think it was the first time I actually felt cold this October. But what better thing is there to do other than stay inside bake some goodies and drink hot apple cider? I contend, again, that autumn is the most delicious season of all–and it finally feels like it.

This week I wasn’t exactly sure what type of cupcakes to make and started to troll Pinterest (where else?) and found a nice recipe for apple maple cupcakes. The cake was a delicious and easy to make. After the pumpkin cupcake incident, I was wary of putting too much apple in. However, by using two medium sized Macintosh apples from Trader Joe’s, the apple provided a nice moisture to the overall cake. I liked this cake because it wasn’t too sweet, as the maple (with peanut butter) frosting was a bit on the sweeter side.

Honestly, I had a bit of trouble with the maple frosting. When you make a buttercream, you add confectioner’s sugar to thicken the frosting. But when you add maple syrup on top of the normal amount of sugar, you may end up having to schedule a visit to the dentist’s office. While I knew that, I still put too much maple syrup in the frosting, making the butter a strange sticky concoction. It looked as if the frosting would fall off, but the maple syrup acted like glue. To thicken it without putting too much sugar, I dropped in a glob of peanut butter. The peanut butter immediately thickened the mixture and added a slight savory flavor to the sweet frosting.

Ultimately, the cake and the frosting were really delicious and basically have been getting me through midterm season. If you are not currently considering moving your bed to a library, then I’m sure that these are best enjoyed along some simmering mulled wine or spiced apple cider while relaxing on comfy couches.

Enjoy!
JJC

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Recipe
Cake, yield 16
1 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
3/4 cup low-fat buttermilk
2 cups shredded apples (I used Macintosh apples)

1. In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fold in the apples.
7. Fill 16 cupcake liners about 2/3 full.
8. Bake at 350F for about 18 minutes or until a toothpick comes out clean.

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Frosting
1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
1/4 cup maple syrup sugar
1/4 cup peanut butter

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids, peanut butter, and confectioner’s sugar until it is at a desired consistency.DSC_0450

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Raspberry and Lemon Cupcakes

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It has been quite awhile since my last blog post! In the month since the minions cupcake, I have been traveling and also moved to a new apartment in Washington DC. I really like this new apartment, and my three roommates are awesome! We all love cooking and baking and somehow brought all of our kitchen appliances and supplies. The best when making cupcakes is having four sets of measuring cups, two different hand mixers, and six large mixing bowls. Excessive? Maybe, but I’m not complaining.

This recipe I tried because a friend suggested it. In the past I made lemon cupcakes with a raspberry filling, but these are the reverse of them. I loved the light fruity taste of the raspberry cake was even better than the lemon cake, and the seeds of the raspberries give a nice crunch to it. The frosting I made had a light sweet and sour lemon flavoring, which complimented the raspberry cake nicely.

Xo,
JJC

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Recipe

Cake, Yield 24
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
2 eggs
1 cup raspberry preserves (or mashed fresh raspberries)

1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fold in the raspberry preserves, and continue to mix
7. Fill 24 cupcake liners about 2/3 full.
8. Bake at 325F for about 22 minutes or until a toothpick comes out clean.

Frosting
3/4 cup butter, room temperature
1/4 cup milk with 2 tablespoons of dissolved cornstarch
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
~3 1/2 cups confectioners sugar

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids and the confectioner’s sugar until it is at a desired consistency.

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Piña Colada Cupcakes

Piña Colada Cupcakes
May 10, 2013

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Happy summer vacation and happy packing up the dorm! I wasn’t originally planning on baking more before heading back home to Massachusetts for the summer, but there were too many baking supplies left over in the kitchen to let go to waste (#JenProblems). So using the ingredients I had left over and a can of pineapple juice, we make piña coladas! As a fan of piña coladas, I enjoyed this cupcake. The only two changes I would probably make would be to replace the baking soda with more baking powder so that it gives the cake a light, tropical feel. The second is the garnish; instead of the leftover baker’s coconut, cute pineapples chunks, little umbrellas, or maraschino cherries would be nice additions, but we’re operating on a student’s budget here, so shredded coconut it is. Overall, it was pretty yummy. It’s even more delicious when you throw in a homemade piña colada with your cupcake!

Recipe
Cake, yield 12
– 1/3 cup Bacardi white rum
– 3/4 coconut milk with vanilla
– 1/4 cup pineapple juice (canned, from Trader Joe’s)
– 1 teaspoon vanilla
– 1 3/4 cups of all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, room temperature
– 1 1/4 cups of granulated sugar
– 3 large eggs
– 1 cup of shredded baker’s coconut

1. In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and vanilla. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. It should be a pale, consistent mixture.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and liquids, beating well after each addition.
6. Fold in the coconut.
7. Fill the cupcakes liners to about 2/3 full.
8. Bake at 350F for 20 minutes or until a golden brown color.

Frosting
– 3/4 cups unsalted butter, room temperature
– 1 1/2 tablespoons white rum
– 1 1/2 tablespoons pineapple juice
– 1 1/2 tablespoons coconut milk
– ~ 2 1/2 cups confectioner’s sugar

Whip the butter until it is light and fluffy. Add the liquid ingredients and mix carefully. Slowly add the confectioner’s sugar until the mixture is solid. Add flour/sugar accordingly until the frosting is a desired consistency.photo-1