Black Forest Cupcakes

July 10, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

I wanted to try something slightly different with my most recent cupcakes. I’ve been trying out several different flavors and decided it was high time I tried this one out. These cupcakes were highly praised. They are the perfect combination of chocolate, cherry and vanilla.I really wanted to make the cherry filling pop. I’ve created a homemade pie filling that I use to fill these cupcakes. The filing is rich, thick and tart and makes the perfect complement to the chocolate cupcake. Typically black forest is made with vanilla whipped cream but since normally whipped cream isn’t typically a very stable frosting I decided to substitute a vanilla buttercream instead.If you’re not familiar with my method of icing cupcakes I’ve put together a short tutorial for you. You can find it here. For garnish on these I used crumbled cupcake left over from filling them. I then placed half a pitted cherry on top to really finish it off. If you have maraschino cherries you can use those instead, I simply didn’t have them on hand. This will give you a little more classic black forest taste to your cupcake.[amd-yrecipe-recipe:63]

Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

Blackberry Lemon Cupcakes

June 10, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

I found fresh blackberries on a super sale at the grocery store the other week. I just knew I needed to do something special with them. I really wanted to showcase their natural flavor so I paired them with lemon. This caused the blackberry to pop by providing a subtle tart undertone. This may not be the first flavor pairing you would think of, but it is definitely a must try. The cupcakes and icing are chock full of real blackberries. By using fresh berries in the cupcake it gives the berries a chance to shine. I had lemon curd left in my fridge so I used that as a filling. If you don’t have lemon curd on hand you can always leave it out. You could also substitute a lemon marmalade or blackberry jam if you would still like a filling.The icing is the perfect pairing of tart lemon and juicy blackberries. It is the perfect touch to finish them off. I actually had a hard time not eating it by the spoonful. These cupcakes are a must make. If you can pick the blackberries yourself that’s an added bonus! You will love these light flavors in a springy cake. It is the perfect cake for a summer party on a hot evening.

[amd-yrecipe-recipe:52]

Source: Cake adapted from: Hummingbird High

Raspberry Ginger Cupcakes

June 08, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

These cupcakes came from the need to use the rest of the raspberry curd I had in the refrigerator. I settled on Raspberry Ginger after some research into flavor combinations because I’ve already posted recipes for Raspberry Lemon and Raspberry Almond cupcakes. I wanted to do something different, a flavor combination that you may not have thought of before.

The base for these cupcakes is a fantastic ginger flavored cake. It is light and fluffy and the perfect complement to the raspberry curd filling and a raspberry ginger cream cheese icing. The icing is chock full of real raspberries. Because of this it has a beautiful pink color to it. I used frozen raspberries with the juice because that’s what I had on hand. If you have fresh raspberries use those. You will get a fresher flavor.

If you don’t have raspberry curd on hand (or if you don’t have the time to make it) and you still want to make these filled cupcakes simply use seedless jam as a substitute. You will achieve the same flavor your filling just won’t be quite as smooth.

Raspberry Ginger Cupcakes:For the Cupcakes:1 ¼ Cup Sugar½ Cup Butter3 Eggs1 ½ Tablespoon Ground Ginger1/3 Cup Crystalized Ginger (finely chopped)1 Teaspoon Baking Powder¼ Teaspoon Salt1 ½ Cup Flour¾ Cup MilkFor Filling:Raspberry Curd or Seedless Raspberry JamFor the Icing:4 Tablespoons Butter6oz Cream Cheese¼ Cup Fresh Raspberries or Frozen Raspberries with Juice2 Teaspoons Ground Ginger4 Cups Powdered SugarFor Garnish:12 Fresh Raspberries36 Small Pieces Crystalized GingerTo make the cupcakes:Preheat the oven to 350 and prepare a 12 cavity muffin tin with paper liners.

In the bowl of a stand mixer combine the sugar and butter until light and fluffy. Add the eggs one at a time and beat on high until well combined.Add the ground ginger, crystalized ginger, baking powder and salt to the batter. Beat to combine.With the mixer on low slowly add the flour ½ cup at a time. Beat until combined.Add the milk slowly and mix until smooth.Using a ¼ cup measuring cup, spoon the batter into the prepared cupcake pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.Cool completely before filling or icing the cupcakes.

To fill the cupcakes follow this tutorial.To make the Icing:

In the bowl of a stand mixer combine the butter and cream cheese on high until fluffy.Add the raspberries and ginger and beat on high until the raspberries have been incorporated into the icing. There should only be small chunks of raspberries in the frosting and the icing will have turned pink.Slowly add the powdered sugar and beat on high until smooth.

Using a piping bag fitted with an icing tip ice the cupcakes.Garnish with a fresh raspberry and three chunks of crystallized ginger.

[amd-yrecipe-recipe:50]

Source: Cake adapted from 101 Cookbooks

Almond and Raspberry Cupcakes with White Chocolate Buttercream

April 03, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

These cupcakes are simply adorable. They are the perfect complement to any Easter celebration. The cupcakes themselves have a fantastic almond base with a tangy raspberry filling. This combination is very light and is reminiscent of the spring that is in the air. The white chocolate buttercream is the perfect addition to the light almond cupcakes. This gives you a unique but fantastic flavor combination.

If you don’t happen to have raspberry curd on hand it is super easy to make. If you don’t have the time to make it you could substitute a raspberry or strawberry jam. You will have a firmer filling but your flavor will be the same.

Almond and Raspberry Cupcakes with White Chocolate Buttercream:For the Cupcakes:½ Cup Unsalted Butter2 Cups Flour1 Tablespoon Baking Soda½ Teaspoon Salt½ Cup Blanched Almonds5 Egg Whites1 Cup Milk2 Teaspoons Vanilla Extract1 ½ Teaspoon Almond Extract1 ½ Cup SugarRaspberry Curd (for filling)For the Frosting:4oz White Chocolate Chips1/3 Cup Heavy Cream1 Cup Unsalted Butter2lbs (one bag) Powdered Sugar¼ Cup Heavy Cream1/8 Teaspoon Salt2 Teaspoons VanillaTo make the cupcakes preheat the oven to 350 and line two cupcake pans with paper liners.

Combine the flour, salt, baking powder and almonds in the bowl of a food processor. Pulse until the nuts are ground into powder.In a separate bowl whisk the egg whites, milk, vanilla and almond until combined.Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.

Reduce the mixer speed to low and alternate combining the flour mixture and the milk mixture, beginning and ending with the flour.Divide the batter between the cupcake tins and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Once the cupcakes have cooled completely fill with the raspberry curd.

I used a filling tip, inserted it into the cupcakes and pushed the curd into the cupcake until the cupcake expanded slightly. Don’t worry if it takes you a few tries to get it down.When you have filled the cupcakes prepare your icing.

In a heat safe bowl combine the white chocolate and the 1/3 Cup heavy cream. Heat in 30 second increments until melted.Cream the butter in the bowl of a stand mixer. Once the butter is fluffy add the powdered sugar.Stir in the white chocolate mixture, salt, vanilla and heavy cream.

Beat until the icing is fluffy. Transfer to a piping bag and ice the cupcakes.

Garnish with pink sanding sugar.

[amd-yrecipe-recipe:9]

Source: Sweet! – Editors of Food Network Magazine and Southern Living, November 2012 ed.

Raspberry Curd

March 04, 2015 by Housewife's Whimsy in Gluten Free, Recipes, Seasonings

I decided that I wanted to try something new for breakfast and I decided to try making crepes. I wanted to make a delicious topping for the crepes and I realized I had a container of raspberries in the freezer! I decided to make some raspberry curd.This raspberry curd is light and airy. It has a fantastic tangy yet sweet raspberry flavor. It is less thick than a lemon curd but it still holds it shape very nicely. It is gluten free and can be put on just about anything from yogurt to pancakes. You could also use it as a filling in a cupcake or a glaze on top of a cake. It really is a very versatile topping.

Raspberry Curd:10oz Frozen Raspberries6 ½ Tablespoons Unsalted Butter10 Tablespoons Sugar1 Tablespoon + 2 Teaspoons Lemon Juice5 Egg YolksPinch of Salt