Monday, May 17, 2010

Tempt My Tummy Tuesday

I am so Obsessed with cupcakes! Being it the anniversary week with the Hub's I decided that it would be great to do TMTT on sweet eats that are so yummy! 

 

Sweetheart Cupcakes.


  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil



Directions

   1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
   
    2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  
    3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
   
   4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  
   5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  
   6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

frosting

             Ingredients

  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream

Directions

  1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. 

Black and White Cupcakes! 


Chocolate icing:


    * 1/4 cup whipping cream
    * 1 tablespoon light corn syrup
    * 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    * 1/2 teaspoon vanilla extract




White icing:


    * 1 cup powdered sugar
    * 2 tablespoons whipping cream
    * 2 teaspoons fresh lemon juice




Cupcakes:


    * 3 large eggs, room temperature
    * 1 teaspoon vanilla extract
    * 1 teaspoon grated lemon peel
    * 1 1/2 cups cake flour
    * 3/4 teaspoon baking powder
    * 1/4 teaspoon salt
    * 1 1/4 cups sugar
    * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    * 1/3 cup buttermilk


Preparation

For chocolate icing:
Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.
For white icing:
Whisk all ingredients in small bowl to blend. Let both icings stand 1 1/2 hours at room temperature to thicken.
For cupcakes:
Preheat oven to 325°F. Line 12-cup muffin tin with paper liners. Whisk eggs, vanilla, and lemon peel in medium bowl to blend. Mix cake flour, baking powder, and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.
Divide batter among cups. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack 5 minutes. Remove cupcakes from pan and cool completely.
Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand until set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
smitten kitchen


1 comment:

The Pink Tutu said...

Those look so delicious! I am cupcake obsessed as well :)