Blue Velvet cupcakes

https://juliescafebakery.com/amazing-blue-velvet-cupcakes/

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2 cups sugar
• ½ pound (2 sticks) butter, at room temperature
• 2 eggs
• 1 tablespoon cocoa powder
• 1 Tbsp Wilton royal blue gel food coloring
• 1 small dab of violet gel food coloring (I dipped in a toothpick and used that much)
• 2 ½ cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 tablespoon vinegar
• For the frosting
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (I hate sifting; I whir it up in the food processor instead to aerate and get lumps out)

Instructions

1. Preheat your oven to 350 F and line cupcake pans with liners
2. Cream sugar and butter in mixing bowl till light and fluffy, then add eggs one at a time, mixing well after each egg
3. Mix cocoa and food coloring together to make a paste -- this took a while to mix thoroughly with all gel, but it came together nicely; add this paste to sugar mixture and mix well again
4. Sift (or buzz in food processor) flour and salt, and add to creamed mixture a bit at a time, alternating with buttermilk, then mix in vanilla
5. Combine baking soda and vinegar in a small bowl and add to cake batter; mix just to combine
6. Scoop thick batter into cupcake liners, filling about 2/3 full, and bake for probably 25-30 minutes, but start checking at 20 -- mine were done at about the 22/23 minute mark; watch for toothpick inserted in center to come out clean
7. Remove cupcakes from oven and allow cool completely on a wire rack
8. Now make frosting!
9. Beat cream cheese, butter and vanilla with electric mixer until nice and smooth
10. Add sugar gradually and beat on low till combined, then beat on high speed until very light and very fluffy

Cinnamon swirl cupcakes

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
5. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

4:19:19 - used applesauce instead of yogurt; added nutmeg and cardamom to swirl. Too much batter for 12 cups. Cream cheese icing

https://sallysbakingaddiction.com/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Mini Mango Upside Down Cakes

http://www.seriouseats.com/recipes/2013/05/coconut-mango-upside-down-cake-recipe.html

• 10 tablespoons (5 ounces) unsalted butter, divided, melted
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 2 large mangoes, peeled, sliced
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/4 cup shredded sweetened coconut, chopped
•  1 1/4 teaspoons baking powder
• 1. Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
• 2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
• 3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
• -subbed coconut oil for butter in pans, used muffin pans, added rum

Cheesecake brownies

Normal cheesecake recipe (1 pkg, 1 egg, 1/4 c sugar)

3/4 c butter
1 1/2 c sugar
3 eggs
1 tsp vanilla
1/2 c cocoa powder

3/4 c flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon

1. Make cheesecake filling
2. Mix butter, sugar, eggs, etc
3. Add flour mixture
4. Put some brownie in muffin cup (any size)
5. Add some cheesecake
6. Cook til cooked (350)
7. (optional) Drizzle with melted chocolate
8. Yummy!!!

Classic vanilla cupcakes (little whimsical)

1 3/4 c cake flour
3/4 tsp salt
1 c sugar

1/4 c whipping cream + hot water = 130 ml
2 eggs
1 stick butter
1/2 tsp vanilla

1 1/2 tsp baking powder

15 cupcakes - small domes
15 minutes


Batch 2

2 c all purpose
1 1/2 c cake flour
1 tsp salt
2 c sugar

1 c butter
4 eggs
1 c warm milk
1 tsp vanilla

1 tbsp baking powder

350 - 15 minutes

Pound cake cupcakes

1 stick butter
1/2 pkg light cream cheese
3/4 c sugar
1/2 tsp vanilla
2 eggs
1 c flour
1 tsp baking powder
pinch salt

12 cupcakes - nice domes

12 minutes

VERY rich - a little heavy

Buttercream

1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups powdered sugar

Beat into oblivion. Didn't like the texture/feel, so I added some shortening and more sugar. Later, added some meringue powder. Very little difference - tougher though


Batch #2
1 stick butter
1/4 c crisco
1/8 c whipping cream + 1/8 c water
1 tsp vanilla
1/2 tbsp meringue powder
3 cups powdered sugar
---> WAY too runny - wah! (made after cupcakes - kitchen was too hot, I think)

Batch #3 23 degrees in kitchen (feels cooler)
1/2 c butter
1/4 c crisco
2 1/2 c icing sugar
1/4 c milk
1 tsp ish vanilla
some meringue powder
---> much better - wondering if i measured the butter wrong last time

Batch #4
1 c butter
2 tbsp crisco
4 1/2 c icing sugar
1/2 c milk
1 tbsp meringue powder
1 tsp ish vanilla
---> perfect

Chocolate cupcake

3/4 c butter
2 c sugar
2 eggs
2 tbsp egg white
1 c all-purpose flour
1 c cake & pastry flour
1 tsp baking soda
1/2 tsp salt
skimpy 1/2 c cocoa
1 c 2% milk
1/2 c water
2 tsp vanilla

- cooked at 350 for about 18 minutes


http://cupcakeblog.com/?p=65

Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.