Taste USA: Cupcake

Saturday, July 2, 2016

lemon and raspberry cupcakes

How to make lemon and raspberry cupcakes recipe - Calories per cupcake 290

Makes 12

Preparation time 10 minutes, Cooking time 12–15 minutes

Ingredients:
150 g (5 oz) butter, softened
150 g (5 oz) caster sugar
75 g (3 oz) rice flour
75 g (3 oz) cornflour
1 tablespoon gluten-free baking powder
grated rind and juice of 1 lemon
3 eggs, beaten
125 g (4 oz) raspberries
1 tablespoon gluten-free lemon curd

Method:
Line a large 12-hole muffin tin with large paper muffin cases.

Whisk together all the ingredients except the raspberries and lemon curd in a large bowl. Fold in the raspberries.

Spoon half the sponge mixture into the muffin cases, dot over a little of the lemon curd, then add the remaining sponge mixture.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch. Remove from the oven, transfer to a wire rack and leave to cool.

For citrusy muffins, make the sponge mixture as for Lemon & raspberry cupcakes, adding the grated rind of 1 orange. Omit the raspberries and lemon curd and cook as for Lemon & raspberry cupcakes. Mix 150 g (5 oz) icing sugar and 1–2 teaspoons lemon juice in a bowl to make a fairly thick icing and drizzle over the cooled muffins. Decorate with gluten-free lemon and orange jelly sweets, if liked. Calories per muffin 265 (not including sweets)

lemon and raspberry cupcakes

Wednesday, June 29, 2016

chocolate fudge cupcakes

How to make chocolate fudge cupcakes recipe - These decidedly grown up cupcakes are truly decadent topped with a rich, dark chocolate ganache and fresh raspberries.

MAKES 12

PREP TIME 30 mins, COOK TIME 20 mins, plus cooling

Ingredients:
1⁄2 cup cocoa powder
2⁄3 cup semisweet or dark chocolate
8 tbsps (1 stick) butter, softened
1 cup sugar
3 eggs, at room temperature
1 cup all-purpose flour
1 tsp baking soda
2 tsp baking powder
pinch of salt
1⁄2 cup whole milk
raspberries, to garnish

For the ganache:
2 1⁄2 cups semisweet or dark chocolate
1 1⁄2 cups heavy cream

Method:
1 Preheat the oven to 350ºF (180ºC). In a small saucepan, heat the cocoa, chocolate, and 3⁄4 cup of water over low heat. Whisk together until fully incorporated.

2 Using an electric hand whisk, cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition. Whisk this into
the chocolate mixture. In another bowl, sift the flour, baking soda, baking powder, and salt.

3 Add the dry ingredients to the chocolate mixture in thirds, alternating with the milk. Beat until the mixture is light and well blended. Place 12 cupcake cases into a 12-hole muffin pan. Spoon the batter into the cases, filling each two-thirds full.

4 Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack to cool.

5 To make the ganache, melt the chocolate and cream in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. When the chocolate has melted, take it off the heat and whisk until smooth and completely combined. Set aside.

6 When the ganache returns to room temperature, whip until fluffy. Let it chill, then spoon onto the cupcakes. Garnish with raspberries and serve. Read More

american red velvet cupcakes

How to make american red velvet cupcakes recipe - These fashionable cupcakes taste great and, with red-toned cake against a pale, buttery cream cheese frosting, look beautiful, too.

MAKES 18–20

PREP TIME 25 mins, COOK TIME 22–25 mins, plus cooling

Ingredients:
9 tbsp unsalted butter, softened
1 1⁄4 cup sugar
2 eggs, lightly beaten
2 tsp red food coloring
1 tsp vanilla extract
2 cups self-rising flour
4 tbsp cocoa powder
1 cup buttermilk
1 tsp apple cider vinegar
1 tsp baking soda

For the frosting:
1⁄4 cup cream cheese
3 1⁄2 tbsp unsalted butter, softened
1 3⁄4 cups confectioners’ sugar
1 tsp vanilla extract

Method:
1 Preheat the oven to 350ºF (180ºC). Place the butter and sugar in a large bowl. Using an electric hand whisk, cream them together until the mixture is very light and fluffy. Whisk in the eggs, food coloring, and vanilla extract until they are well combined.

2 Sift together the flour and cocoa powder. Add one-third of the flour to the cake batter and whisk it in well. Add half of the buttermilk and whisk it again, then another one-third of the flour, the rest of the buttermilk, and the final one-third of the flour, making sure to whisk well between additions. Mix together the apple cider vinegar and baking soda in a separate bowl and quickly fold into the batter.

3 Place 18–20 cupcake liners in two deep, 12-hole muffin pans (they will help the cupcakes keep their shape). Spoon the batter into the liners, filling each two-thirds full. Bake for 22–25 minutes, until springy to the touch. Do not open the oven until at least 20 minutes of baking time has passed. Transfer to a wire rack to cool completely.

4 To make the frosting, beat the cream cheese, butter, confectioners’ sugar, and vanilla extract until light and creamy, and transfer to a piping bag fitted with a star-shaped nozzle (if using).

5 Pipe the frosting onto the cupcakes, or if frosting by hand, use the back of a spoon dipped in warm water to smooth the surface of each cake.

COOK’S TIP
The cupcakes can be made up to 1 day ahead and stored, unfrosted, in an airtight container. They are best frosted on the day they are to be eaten. Read More

Monday, June 6, 2016

Iced Fairy Cakes

How to Make Iced Fairy Cakes Recipe - preparation 20 minutes cooking time 10–15 minutes plus cooling and setting

Makes 18

Ingredients:
125g/4oz/1 cup self-raising (self-rising) flour, sifted
1 tsp baking powder
125g/4oz/½ cup caster (superfine) sugar
125g/4oz/½ cup butter, softened
2 medium (US large) eggs
1 tbsp milk
225g/8oz/1⅔ cups icing (confectioner’s) sugar, sifted
food colourings (optional)
sprinkles or coloured sugar

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Put paper cases into 18 cups in two bun tins.

2 Put the flour, baking powder, caster sugar, butter, eggs and milk in a mixing bowl and beat until the mixture is pale and very soft. Divide the mixture among the paper cases.

3 Bake in the oven for 10–15 minutes until risen and golden brown. Cool on a wire rack.

4 Put the icing sugar in a bowl and blend in 2–3 tbsp warm water until the icing is quite stiff, but spreadable. Add a couple of drops of food colouring, if wished.

5 Spread over the tops of the cold cakes and decorate with sprinkles or coloured sugar.

Read More

Sunday, June 5, 2016

Chocolate Cupcakes

How to Make Chocolate Cupcakes Recipe - preparation 15 minutes cooking time 20 minutes plus cooling and setting

Makes 18

Ingredients:
125g/4oz/½ cup butter, softened
125g/4oz/½ cup caster (superfine) sugar
2 medium (US large) eggs, beaten
2 tbsp cocoa powder
125g/4oz/1 cup self-raising (self-rising) flour
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), roughly chopped
125ml/4fl oz/ ½ cup double (heavy) cream

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole and a 6-hole muffin pan with paper muffin cases.

2 Beat the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder and flour and fold into the mixture with half the chopped chocolate.

3 Divide the mixture among the paper cases and bake in the oven for 20 minutes. Cool the cupcakes in their paper cases on a wire rack.

4 Put the cream and the remaining chocolate in a pan over a low heat and stir gently until melted. Set aside to cool and thicken slightly.

5 Spoon the topping on to the cupcakes and set aside for 30 minutes to set.

Friday, February 5, 2016

Red Velvet Cupcakes

How to make Red Velvet Cupcakes Recipe - Originally from Down South, and once the signature dessert at the Waldorf-Astoria in the 1920s, the Red Velvet Cake has become an American favorite. It's hip, fun, and easy to make. Red Velvet in cake or cupcake form is a hit at every party.

Serve: 24

Ingredients:
1 package Duncan Hines® Red Velvet Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 (16 ounce) container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
Sprinkles or additional garnishes

Method:
Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups.

Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.

Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Garnish, and enjoy!

Red Velvet Cupcakes

Wednesday, January 27, 2016

Cream Cheese Frosting 2

How to make Cream Cheese Frosting 2 Recipe - This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it.

Serve: 24

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Method:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Cream Cheese Frosting 2

Friday, November 27, 2015

banana muffins

How to make banana muffins recipe

Makes 12

Preparation time 10 minutes, Cooking time 20–22 minutes

Ingredients:
200 g (7 oz) unbleached plain flour
35 g (1½ oz) bran
75 g (3 oz) soft dark brown sugar
1 teaspoon baking powder
¾ teaspoon bicarbonate of soda
½ teaspoon ground mixed spice (optional)
200 ml (7 fl oz) buttermilk
2½ tablespoons groundnut oil
2 large eggs, beaten
1 teaspoon vanilla extract
2 small, very ripe bananas, peeled and mashed

Method:
Mix together the dry ingredients in a large bowl. Stir together the remaining ingredients in a separate bowl, then pour the wet ingredients on to the dry mixture and stir with a large metal spoon until just combined.

Spoon the mixture into a lightly greased large, 12-hole nonstick muffin tray, or alternatively, a 6-hole tray, and bake in a preheated oven, 180°C (350°F),

Gas Mark 4, for 20–22 minutes or until risen and golden and a skewer inserted into the centres comes out clean.

Transfer to a wire rack to cool slightly. Serve the still-warm muffins with glasses of freshly squeezed fruit juice, if liked.

For banana, blueberry & wheatgerm muffins, make as above, replacing 1 of the bananas with 125 g (4 oz) blueberries, the bran with 35 g (1½ oz) wheatgerm and the mixed spice with ½ teaspoon ground cinnamon.

banana muffins

Tuesday, March 31, 2015

Vanilla cupcakes

How to make Vanilla cupcakes recipe - for variation. For lemon cupcakes, add the finely grated zest of ½ lemon to the batter; 1–2 tbsp fresh lemon juice to the icing; and omit the cocoa powder. cupcakes vanille recette

Special equipment • electric mixer

MAKES 12

9 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1¼ cups self-rising flour, sifted

1 tsp vanilla extract

1 tbsp whole milk, if needed

For the icing:

1 cup confectioners’ (powdered) sugar

3 tbsp unsweetened cocoa powder (optional)

7 tbsp butter, at room temperature

few drops of vanilla extract

2 tbsp whole milk, if needed

dark chocolate, shaved into curls with a vegetable peeler (optional)

Method:

1 Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Place the butter and sugar in a bowl and beat with an electric mixer until pale and fluffy. Beat in the eggs one at a time, adding 1 tablespoon of the flour after each addition. Beat in the vanilla extract and then the rest of the flour until smooth and blended the mixture should drop easily off the beaters. If it doesn’t, stir in the milk. Divide the mixture evenly between the muffin cups. Bake for 20 minutes or until risen, golden, and firm to the touch. Transfer the cupcakes to a wire rack to cool completely.

2 To make the icing, sift the confectioners’ sugar and cocoa powder (if using) into a bowl. Beat in the butter and the vanilla with an electric mixer until the mixture is light and fluffy. If the icing is too thick, beat in the milk. Frost the cupcakes, swirling the icing decoratively. Scatter the dark chocolate shavings over the icing, if desired.

Vanilla cupcakes

Blueberry muffins

How to make Blueberry muffins recipe - These muffins are best eaten the same day they’re made, preferably when still warm from the oven. muffins aux bleuets recette

MAKES 12

Ingredients:

3½ tbsp butter, melted and cooled slightly

2¼ cups self-rising flour

1 tsp baking powder

6 tbsp granulated sugar

finely grated zest of 1 lemon (optional)

salt

1 cup plain yogurt

2 large eggs, lightly beaten

1½ cups blueberries

Method:

1 Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. Sift the flour and baking powder into a large bowl, then mix in the sugar, lemon zest, and a pinch of salt. Make a well in the center.

2 Mix the yogurt, eggs, and butter in a bowl, then pour into the dry ingredients, along with the blueberries. Fold together lightly, just until combined; don’t overmix or the muffins will be heavy. Don’t worry if a few lumps remain in the batter.

3 Spoon evenly into the muffin cups and bake for 20 minutes or until risen and golden. Cool in the pan for 5 minutes, then serve warm or let cool to room temperature.

variation:

Use raspberries instead of blueberries, or orange zest instead of lemon.

Blueberry muffins

Sunday, March 15, 2015

Berry friands

How to make Berry friands recipe - for variation. Use chopped stoned fruit such as apricots, peaches, or plums instead of the berries, but make sure they are really ripe and juicy. Berry Fond receta

Special equipment • electric hand whisk • 6-cup muffin tin

MAKES 6

1 cup confectioners’ sugar

7 tbsp all-purpose flour

1 cup ground almonds

3 large egg whites

5 tbsp unsalted butter, melted

1 cup mixed fresh berries, such as blueberries and raspberries

Method:

1 Preheat the oven to 350°F (180°C). Sift the sugar and flour into a bowl, then stir in the ground almonds. In another bowl, whisk the egg whites with an electric mixer until they form soft peaks.

2 Gently fold the flour mixture and the melted butter into the egg whites until incorporated. Divide the batter equally between six muffin cups lined with paper liners. Scatter the berries evenly over the top of each one, gently pressing them into the batter. Bake for 30–35 minutes, or until golden brown and risen.

Berry friands

Wednesday, January 28, 2015

Be Mine Chocolate Pots

How to make Be Mine Chocolate Pots Recipe - These brownies baked in pots are super indulgent save them for a special occasion or share one!

Makes 8 brownies

Ingredients:

8 ounces semisweet chocolate,

chopped

¾ cup butter, sliced

3 large eggs

½ cup granulated sugar

½ teaspoon salt

1 teaspoon vanilla extract

2⁄3 cup all-purpose flour

Confectioners’ sugar

Method:

1 Heat oven to 350°F. Grease eight 6-ounce ramekins and place on a baking pan. In a double boiler, combine chocolate and butter and stir over simmering water until melted. Remove from heat and let cool 5 minutes.

2 In a bowl, whisk eggs, granulated sugar, salt, and vanilla with an electric mixer until frothy, about 2 minutes. Lightly whisk in the chocolate mixture. Fold in flour until combined. Divide mixture among prepared ramekins. Place ramekins on baking sheet in the oven and bake 18 to 22 minutes, or until sides are firm and center is slightly soft. Let cool completely.

3 Place a small heart-shaped stencil or paper with a heart cutout on top of each ramekin. Sprinkle with confectioners’ sugar; carefully remove stencil.

Nutrition per brownie: 407 calories; 5g protein; 28g fat (16g saturated fat); 40g carbohydrate; 2g fiber; 27mg calcium; 2mg iron; 328mg sodium.

kitchen tip:

Before decorating, place the confectioners’ sugar in a fine-meshed strainer or flour sifter, then gently tap on the side of the strainer. And be sure to decorate right before serving; otherwise, the moisture from the brownie can make the sugar melt and disappear.

Be Mine Chocolate Pots

Pixie Cakes Cupcakes

How to make Pixie Cakes Cupcakes Recipe - Unfrosted angel food cupcakes have about 70 fewer calories apiece than typical yellow or chocolate ones and your little fairies will like them every bit as much.

Makes 24 cupcakes

Cupcakes:

1 box (16 ounces) angel-food cake mix

¼ teaspoon almond extract (optional)

Topping:

2 cups blue candy melts

1 container (.25 ounces) white cake sparkles (wilton.com)

1 cup flaked coconut

2 tablespoons confectioners’ sugar

Method:

1 Heat oven to 350°F. Line 24 muffin cups. Prepare cake mix according to package directions. Stir in almond extract, if desired.

2 Divide batter among muffin cups. Bake 15 to 20 minutes, until puffed and golden. Cool pan on a wire rack.

3 To decorate, line 3 cookie sheets with wax paper. Microwave candy melts on high for 15 seconds. Stir; microwave at 10-second intervals until smooth. Spoon into a heavy resealable bag. Snip a small corner and pipe 24 2½X2-inch pairs of fairy wings onto the sheets, leaving a stem at the bottom to insert into cupcake. Top with sparkles. Refrigerate until set, about 5 minutes.

4 Poke two small holes in the top of each cupcake with a toothpick, and insert wings into cupcakes. Place coconut in between wings and sift on sugar.

Nutrition per cupcake: 175 calories; 2g protein; 6g fat (5g saturated fat); 28g carbohydrate; 1g fiber; 82mg calcium; 0mg iron; 184mg sodium.

kitchen tip:

Work quickly when placing the fairy wings on top of each cupcake. Because they’re made from melted candy, the warmth from your hands will soften them if you hold them too long.

Pixie Cakes Cupcakes

Monkey Business Cupcakes

How to make Monkey Business Cupcakes Recipe - What flavor are these cupcakes? Banana, of course! You can use a boxed mix instead of our recipe, but mash real fruit and add it to the batter.

Makes 18 cupcakes

Cupcakes:

12⁄3 cups white whole-wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup mashed bananas, about 2 large

1⁄3 cup buttermilk

1 teaspoon vanilla extract

½ cup canola oil

1 cup sugar

2 large eggs

2⁄3 cup chocolate chips (mini chips are ideal)

Topping:

½ cup heavy cream

2 tablespoons light corn syrup

1½ cups chocolate chips

18 gingersnap cookies

18 mini Oreos

1 tube (4.25 ounces) white decorating frosting

36 mini brown M&Ms

Method:

1 Heat oven to 350°F. Line 18 muffin cups. Combine first four ingredients in a large bowl. In another bowl, blend bananas, buttermilk, and vanilla. Beat in oil and sugar. Add eggs, one at a time, beating well after each. Add banana mixture to flour mixture, stirring gently to combine. Stir in chocolate chips.

2 Divide batter among muffin cups. Bake 15 to 20 minutes. Let cool on a wire rack.

3 To decorate, heat cream and corn syrup in a saucepan until mixture begins to boil. Remove from heat; add chocolate chips. Cover; let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate. Spoon extra into a plastic bag and refrigerate.

4 Cut gingersnaps to make a mouth. For ears, separate Oreo tops and bottoms and remove filling. Pipe on white frosting for eyes and top with M&Ms. Snip a small corner from bag of chocolate; pipe on hair and nostrils.

Nutrition per cupcake: 364 calories; 4g protein; 18g fat (7g saturated fat); 50g carbohydrate; 3g fiber; 52mg calcium; 2mg iron; 175mg sodium.

Monkey Business Cupcakes

Carrot Tops Cupcake

How to make Carrot Tops Cupcake Recipe - Each yummy cupcake contains a half serving of veggies. Without the frosting, they’re healthy enough for everyday eating!

Makes 18 cupcakes

Cupcakes:

2 cups white whole-wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

2 large eggs

1¼ cups sugar

½ cup canola oil

¼ cup orange juice

1½ cups grated carrots

Topping:

1 package (8 ounces) low-fat cream cheese, softened

4 tablespoons unsalted butter, softened

1 box (16 ounces) confectioners’ sugar

3 tablespoons low-fat milk

1 teaspoon vanilla extract

8 graham crackers, crushed

18 circus peanuts

4 green Twizzlers

Method:

1 Heat oven to 350°F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.

2 Divide batter among prepared liners. Bake 18 to 22 minutes, or until a toothpick inserted into centers come out clean. Transfer to a wire rack and let cool completely.

3 To decorate tops, beat cream cheese and butter until smooth. Gradually add sugar and milk; beat until smooth. Mix in vanilla. Frost cupcakes, then roll edges in crushed graham crackers. Top each with a circus peanut. Poke a few holes in each peanut; insert Twizzler pieces for stem.

Nutrition per cupcake: 364 calories; 4g protein; 13g fat (4g saturated fat); 60g carbohydrate; 2g fiber; 42mg calcium; 1mg iron; 230mg sodium.

Carrot Tops Cupcake

Pear Bear Muffins

How to make Pear Bear Muffins Recipe - Your kids will go wild for this healthy after school snack.

Makes about 24 muffins

Ingredients:

1 package (18.25 ounces) spice cake mix

1 cup water

1⁄3 cup orange juice

2 eggs

¼ cup canola oil

2 to 3 pears, cored, and cut into 48 slices Almond slivers Semisweet chocolate chips, regular and mini

Method:

1 Heat oven to 400°F. Line 2½-inch muffin cups with baking wrappers. In a large bowl, whisk together cake mix, the water, orange juice, eggs, and oil until smooth. Spoon batter into prepared cups until they’re about two-thirds full.

2 Trim ½ inch from the pointed end of each pear slice. Insert the trimmed, flat ends of 2 slices into each muffin cup, leaving the tops of the pears exposed. Pretending the muffin is a clock, insert them at about 11:00 and 1:00.

3 Bake for 20 minutes, or until muffin tops spring back when you touch them. Let cool 5 minutes in the pan; remove muffins and place them on wire racks. While they’re slightly warm, add almond slivers and chocolate chips to create the bear’s face.

Nutrition per muffin: 139 calories; 1g protein; 5g fat (1g saturated fat); 22g carbohydrate; 1g fiber; 46mg calcium; 1mg iron; 147mg sodium.

Pear Bear Muffins

Wednesday, January 21, 2015

Soft Double Chocolate Cupcakes with Cream Cheese Frosting

How to make Soft Double Chocolate Cupcakes with Cream Cheese Frosting Recipe - I have been perfecting homemade chocolate cupcake recipes for years, and I am happy to say I have created what we think is the perfect recipe. You can also use this recipe for a layered chocolate cake that is great for birthdays and other celebrations. Divide the batter between two 9-inch cake pans and bake for 25 to 30 minutes, until cooked through. The kids love to be in charge of the mixer for this recipe. You can also use Chocolate Buttercream Frosting for your cupcakes.

Ingredients:
1 cup semi-sweet chocolate chips
1⁄2 cup milk
3⁄4 cup all-purpose flour
1⁄3 cup cocoa powder
1 cup granulated sugar
1⁄2 teaspoon kosher salt
1⁄2 teaspoon baking soda
2 large eggs
1⁄2 cup sour cream
1⁄2 cup canola oil
2 teaspoons vanilla extract
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
3 cups powdered sugar

Method:
1. Preheat the oven to 350°F and line two 12-count muffin pans with 19 cupcake liners.

2. Finely chop the chocolate chips and place in a medium-size bowl. In a microwave-safe cup, heat the milk in the microwave until hot, 60 to 90 seconds. Pour the hot milk over the chopped chocolate chips. Let sit for 2 minutes, then stir until smooth and melted.

3. Add the flour, cocoa powder, sugar, salt, and baking soda to a large bowl and mix to combine. Add the eggs, sour cream, canola oil, and vanilla to a stand mixer and mix on medium speed until well combined, about 1 minute. Slowly add the melted chocolate, followed by the dry ingredients, mixing until combined, about 1 minute. Fill the cupcake liners half full and bake for 15 to 17 minutes, until a toothpick comes out clean from the center of the cupcakes. Let cool completely.

4. To make the cream cheese frosting, add the cream cheese and butter to the bowl of a stand mixer and beat on medium speed until smooth. Slowly add the powdered sugar, beating until well combined. Spread the frosting on the cooled cupcakes.

Soft Double Chocolate Cupcakes with Cream Cheese Frosting

Saturday, January 17, 2015

English Muffin Breakfast Casserole Supreme

How to make English Muffin Breakfast Casserole Supreme Recipe - I have had my fair share of breakfast casseroles over the years and thought it was about time I developed the ultimate recipe with all of my favorite ingredients.

Ingredients:
1 12.5-ounce package English muffins (6 count)
1 pound bulk breakfast sausage
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
2 cups frozen shredded hash browns, thawed
12 large eggs
1 cup milk
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon garlic salt
1⁄2 cup prepared mild salsa
1 1⁄2 cups shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish and a 12-inch skillet with nonstick cooking spray.

2. Tear or cut the English muffins into 1-inch pieces and line the bottom of the prepared baking dish.

3. Heat the prepared skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned, 7 to 10 minutes. Transfer to a paper towel–lined plate and wipe the skillet clean.

4. Place the skillet back over medium heat and add the olive oil. Add the onion and cook, stirring, until tender, about 5 minutes. Add the hash browns and cook until browned, about 5 minutes. Remove from the heat.

5. Add the eggs, milk, salt, pepper, and garlic salt to a large bowl, whisking until well combined.

6. Layer the sausage evenly over the English muffins, then the hash browns and salsa. Pour the eggs on top and sprinkle with the cheddar cheese. Bake for 40 to 50 minutes, until the eggs are set. Serve warm. Read More