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starchild

Share your cupcakes!

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Here are my favorites (and a huge hit with FI's family):

 

WHITE CHOCOLATE FILLED CUPCAKES

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup sifted cocoa powder (for chocolate cupcakes)

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, cracked into a small cup or saucer

1 stick unsalted butter, softened

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup hot water

White Chocolate Filling, recipe follows

16 maraschino cherries, garnish

 

Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.

 

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.

 

Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.

 

Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.

 

Arrange the cupcakes on a platter and serve.

 

White Chocolate Filling:

4 ounces white chocolate, chopped

1/4 cup milk

4 ounces cream cheese

1/4 teaspoon pure vanilla extract

 

 

In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.

 

In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.

 

 

MOLTEN CAKES

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter

1/2 cup all-purpose flour

1 1/2 cups confectioners' sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons orange liqueur

 

Preheat oven to 425 degrees F.

 

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

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Quote:
Originally Posted by starchild View Post
Hot damn Maria those sound sooo good.
yea--- there's a reason why I'm fat--- I love to cook and bake! :)

I like making easy stuff--- so even tho the cupcakes look impressive and people think they're harder to make, they really don't take much time at all... :)

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I have a really good mini cheesecake (cupcake size) recipe...if you girls want....

 

serving for 12

 

INGREDIENTS

12 vanilla wafers

2 (8 ounce) packages cream cheese, softened

2 eggs

2 tablespoons lemon juice

2/3 cup white sugar

1 (21 ounce) can cherry pie filling

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

Fill each baking cup 2/3 full with cream cheese mixture.

Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

 

 

I also use graham crackers (crushed) as crust rather than vanilla wafer...

 

Erik loves these

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Mmmmmmmmmm....okay tonight may be cupcake night instead of date night because I want to try them all! Drea those cheesecake cupcakes sound sooo easy and yum-o!! Thanks a bunch!!

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have you chosen what knd to make yet?

 

here are some more choices:

 

Better than Sex Cake (ha ha I love this one for the name!)

1 (18 1/4 ounce) package dark chocolate cake mix

1 1/3 cups water (or as directed in cake directions)

1/2 cup vegetable oil (or as directed in cake directions)

3 eggs (or as directed in cake directions)

1 (14 ounce) can sweetened condensed milk

1 (8-12 ounce) jar Mrs Richardson's caramel topping or butterscotch topping

8 ounces whipped topping (Extra Creamy Dream Whip is good)

2 Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)

 

 

Preheat oven to 350°F.

Grease and lightly flour 13" x 9" cake pan.

Mix cake as directed on package.

Bake the cake about 35 minutes or until it tests done.

As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).

Refrigerate overnight.

Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).

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Ultimate Strawberry Shortcake

 

1 quart fresh strawberries (or more if you like)

1/2 cup sugar

8 ounces cream cheese, softened

1 cup powdered sugar

1 (8 ounce) container frozen whipped topping

1 (14 ounce) angel food cake, cut into cubes (I buy the cake already made)

 

Wash, stem, and cut strawberries in half.

Add sugar; toss to mix well.

Chill.

Beat cream cheese and powdered sugar well.

Fold in whipped topping and cake cubes.

Spread cake into an ungreased 13x9 dish.

Cover and chill for at least 2 hours.

Cut cake into squares; top with strawberries

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