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

Honey Lemon Cupcakes with Lemon Curd Filling and Lemon Cream Cheese Frosting

May 18, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

I had a request for Lemon cupcakes recently and it got me to thinking: “what flavors would really compliment a lemon cupcake?” I decided that a honey based cupcake would really make the lemon flavor pop. I created what I feel to be the perfect lemon cream cheese frosting. I paired both lemon extract and lemon juice to give it an extra pop. This frosting is incredible and would go perfectly with just about any cupcake you might make.My Mom had given me a jar of lemon curd that she had received as a present. She doesn’t bake much and wanted to make sure it got used. I decided that this would be the absolute perfect filling for these cupcakes! Since I didn’t make this myself I don’t have a recipe, but if you decide to make this there are many recipes you can find on the internet.

Since these cupcakes have honey in them I adapted the recipe so that they cook at a lower temperature for a longer period of time. This will keep the cupcakes from browning unevenly. Baked goods with honey tend to brown faster than baked goods without it. Because of this you will want to remove the cupcakes from the muffin tin as soon as they are cool enough to handle. This will keep them from browning further in the pan after the baking time has finished.

Honey Lemon Cupcakes with Lemon Curd Filling and Lemon Cream Cheese Frosting:For Cupcakes:5 Tablespoons Oil¾ Cup Sugar2 Eggs½ Cup Buttermilk¼ Cup Honey1 Teaspoon Baking Powder½ Teaspoon Salt½ Teaspoon Vanilla½ Teaspoon Lemon Extract½ Tablespoon Lemon Juice1 ½ Cup FlourFor Filling:Lemon CurdFor Frosting:4oz Butter8oz Cream Cheese2 Cups Powdered Sugar½ Teaspoon Lemon Extract½ Teaspoon Lemon JuiceHoney for drizzlingTo make the cupcakes:Preheat the oven to 325 and line a 12 cup muffin tin with paper liners. Set the muffin tin on an aluminum baking sheet.

In the bowl of a stand mixer beat together the oil and sugar until combined. Add the eggs and beat until the mixture is full of bubbles.Beat in the buttermilk, honey, baking powder, salt, extracts and lemon juice. Beat until well combined.

Add the flour and beat on high until there are no lumps.Using a ¼ Cup measuring cup spoon the batter into the prepared liners.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove the cupcakes from the oven.As soon as the cupcakes are cool enough to handle remove them from the baking pan and set on a wire rack to finish cooling.To fill the cupcakes:Wait until the cupcakes are completely cool before moving on to this step.

Using one of these methods fill the cupcakes with the lemon curd.To make the frosting:

In the bowl of a stand mixer beat together the butter and cream cheese until well combined.Slowly add in the lemon extract and lemon juice, beat into the mixture.Add the powdered sugar a ½ cup at a time to the mixture. Beat on high once everything has been added until the frosting is a spreadable consistency.

Using a piping bag fitted with a tip frost the cupcakes. Drizzle with honey to finish.

[amd-yrecipe-recipe:35]

Source: Cake adapted from The Cake Blog

Turtle Cupcakes

May 01, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

It seems like the last few weeks I’ve been in love with making Turtle flavored treats. Everyone seems to be enjoying the caramel, pecan and chocolate combination. For these cupcakes I started with a basic chocolate cupcake. I filled them with a turtle mixture, topped them with salted caramel buttercream frosting. I then drizzled caramel sauce over the tops, sprinkled on some chopped pecans, mini-chocolate chips and then drizzled a little bit of chocolate ganache to finish.

These cupcakes received rave reviews. I baked them for a class we have every week and everyone loved them. They said that the filling is what really put them over the top. These are definitely a fork needed cupcake!

Turtle Cupcakes:Chocolate Cupcakes¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners insideMix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before filling and icing.

Turtle Filling:¼ Cup Caramel Sauce¼ Cup Chopped Pecans¼ Cup Mini-Chocolate Chips

Mix together all the ingredients in a small bowl.Using this tutorial fill the cupcakes.

Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon SaltWith an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.Add the salt and caramel sauce and beat until the mixture is light an fluffy.

Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.

Let cool slightly then spoon over the iced cupcakes.

[amd-yrecipe-recipe:24]

Source: Cake Adapted from: Kiss my Bundt by Chrysta Wilson

How To: Filled Cupcakes

April 17, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

Cupcakes are a favorite treat of mine to make. I especially love making filled cupcakes. I feel like this really gives the cupcakes a little something extra. I have found two different ways that really work for filling cupcakes. I learned these techniques from Annie-Eats. Check out Annie’s blog to get some additional ideas on how to fill cupcakes.Method 1:In order to fill cupcakes this way cut a small cone from the center with a pairing knife. Then cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. Lastly use a spoon to scoop the filling into the cupcake and then replace the top. Ice as usual.

This is a good method to use if you filling is very stiff (jam, Nutella, ect). You can use this method to fill any cupcakes but it is best for those types of fillings.Method 2:This method requires a filling tip. Insert the tip (attached to a piping bag filled with your cupcake filling) into the cupcakes and push the filling into the cupcake until the cupcake expands slightly. Ice as usual.

The filling tips can be found at your local Michaels or Hobby Lobby. The tip I use looks like this and came from Hobby Lobby. You will also need a piping bag for this method. I don’t prefer this method as much since it tends to be messier. Don’t worry if it takes you a few tries to get it down.

Either one of these methods are fantastic ways to fill cupcakes. Here are a few recipes that call for cupcake filling:Almond Raspberry Cupcakes Chocolate Peanut Butter Cupcakes Raspberry Lemonade Cupcakes