Apple Streusel Cupcakes

Yes, I realize that the first post we've written in months was cupcakes and the second is also about cupcakes.  What can I say?  It's fall and finally cool enough to use the oven, so I'm making up for lost time.  Some of you may remember Sumiko's amazing Apple Streusel Cake she posted at the beginning of the year.  And let me emphasize the amazing part, because it truly is.  This post is just an adaptation of her cake into cupcakes.  It's pretty much the same with just a few minor adjustments.  I wanted to make this for my hubby to take to work, but figured cupcakes would be much easier than a cake in that type of environment.  I also took them to community group at our church and they were a major hit at both events, with several people asking for the recipe.  So, go make them today because you won't regret it (unless you're on a diet, of course). :)  But even then, they're so good, you still might not regret it.

Apple Streusel Cupcakes

Streusel Topping

2 c. flour

2 c. sugar

2 Tbsp. plus 2 tsp cinnamon
1 c. butter, melted

Cupcakes

½ c. water

4 eggs

1 c. sour cream

1 c. vegetable oil

1 box vanilla cake mix

1½ small boxes instant vanilla pudding (or 1 large)

2 tsp. cinnamon

¼ tsp. ground nutmeg

3 or 4 medium apples (we prefer Fuji and Gala)

Drizzle

½ c. powdered sugar

2-3 tsp. water

Prepare muffin tins by lining with paper cupcake wrappers.

In a medium mixing bowl, mix all streusel topping ingredients and cream together; set aside.

Preheat oven to 350°.  For cupcakes, place water in microwave about 30 seconds to heat.  Meanwhile, in mixing bowl, combine eggs, sour cream, vegetable oil, cake mix, pudding mix, cinnamon, and nutmeg.  Add warm water.

Mix on low until combined.  Increase speed to medium and mix about 2 minutes.  Fold about 1 c. streusel topping into batter, being careful not to over mix.

Carefully scoop batter into prepared cupcake tins, filling each one just over half full.  

Peel and core apples.  Cut into small bite-sized pieces.  Place on top of batter in cupcake tins.  Crumble remaining streusel topping over apples.

Bake 20-25 minutes, or until toothpick inserted in the center of a cupcake comes out clean.  Remove to wire rack.  Let cool until handleable; remove from tins and cool completely on a wire rack.  In small bowl, stir together powdered sugar and water; drizzle over cooled cupcakes.

Yields about 30 cupcakes.

Cake Series: Ghost Cupcakes

Last weekend, we went to a Halloween party and were asked to take some cupcakes for the kids.  So, I went about searching the web for fun cupcake ideas and I came across this one.  I knew I had to make them!  However, these directions call for each one to be made of one regular cupcake and two mini cupcakes.  I figured the other parents wouldn't be very thrilled with me if I gave their kids that much sugar, so I continued to scour the internet until I came across this.  I kind of merged the two methods and came up with my own ghost cupcakes.  They were a hit and the kids loved them (particularly the lollipop)!

Ghost Cupcakes
Cupcakes (any flavor)
Frosting (optional)
Lollipops (such as Tootsie Pops)
Fondant
Black food dye
Fine Paintbrush (or mini chocolate chips)

Make sure your cupcakes are cool before you start assembling your ghosts.  You can either leave your cupcakes plain (no frosting) or frost them.  However, if you frost them, you're going to want to also cover them with fondant so your white ghosts don't get frosting on them when you're assembling them. If you're going to frost them, cut out circles of fondant that will cover the top of your cupcakes. Spread a little frosting over the top then cover with your fondant circles.

To make the ghosts, you'll need to find something you can use to cut out fondant circles big enough to drape over the top of your lollipop and hang down.  I used a plastic bowl that is 5 inches in diameter.  It still wasn't quite big enough, so I just cut a little bit off the end of each lollipop stick and it worked perfectly!

What I used to cut out the fondant circles for the ghosts.

Once you determine how long you need your lollipop sticks to be, stick them straight down in the center of the cupcake.  Drape the fondant circle over the top of the lollipop.  With a fine paintbrush, use black food dye to paint the faces on your ghosts.  You can make friendly ghosts (like mine) or scary ghosts.  You can also make it easier on yourself and dab a little frosting on and stick mini chocolate chips on for eyes.

**Note: You probably won't want to use filled cupcakes for this recipe, as there might not be enough structure to hold up the lollipop.**

Cake Series: Chocolate Peanut Butter Ganache

I made a dessert for Easter that was topped with ganache made with a combination of chocolate chips and peanut butter chips.  Brilliant!  Why didn't I think of that?!  Ganache, in and of itself, is so delicious, but then add peanut butter and you've got something that is out-of-this-world delicious!  I had recently made cupcakes for my husband to take to work and wanted to top them with whipped ganache.  But then I thought, why settle for that when I can top them with peanut butter ganache?  The cupcakes were chocolate and peanut butter anyway, so it fit perfectly.  The problem was that I didn't have any peanut butter chips and, to be honest, I really don't ever buy them, because they're expensive. So I decided to experiment a little bit and used peanut butter instead of peanut butter chips, and it worked!  Now, I will say that it didn't have a super strong peanut butter flavor, but it was definitely there nonetheless.

Chocolate Peanut Butter Ganache
8 oz. chocolate (I use chocolate chips)
3/4 cup heavy whipping cream
1/4 to 1/3 cup creamy peanut butter


In a medium bowl, add chocolate chips and peanut butter.  

Warm the cream in the microwave to a simmer.   Pour warm cream over chocolate chips and stir until the chocolate chips and peanut butter have melted and the mixture is smooth.  I somehow neglected to realize that my chocolate chips had just come out of the refrigerator and wouldn't melt, so I just threw the mixture into the microwave for a few seconds.  If your chocolate isn't melting all the way, you can do the same.  (Sumiko mentioned that she also microwaves the chocolate chips (and peanut butter) a little bit before adding the cream.)  At this point, you can either pour it over a cake as a glaze, or you can let it cool a while and spread it as frosting.  You can also wait until it's completely cool and then whip it with a mixer.  The ganache can be used as a frosting or a filling.

Unwhipped ganache

Whipped ganache, swirled with peanut butter filling.  Sorry for the poor picture quality.

Very Basic Powdered Sugar Frosting

I generally like to use Swiss meringue buttercream for cakes and cupcakes.  It’s fluffy, smooth, and not overly sweet.  However, when I’m making them for kids, I like to use a powdered sugar frosting.  Kids tend to prefer the super sweetness of powdered sugar frosting over the more moderately sweetend meringue buttercream.

There are many variations of powdered sugar frosting.  The variations come in the fat used (usually butter and/or shortening), the liquid (usually water or milk), the ratios, and the flavorings.  This is one is about as basic as it gets, with only three ingredients.

One negative thing about powdered sugar frostings is that they are messy.  Even if you start the mixer on low, you’re bound to have some powdered sugar flying around the kitchen.  To keep the sugar dust down, I lay a damp tea towel over the mixer.

If you choose to add flavorings, add them before the liquid.  Though added in small amounts, liquid extracts such as vanilla, peppermint, or almond will add to the total liquid of the frosting.  If you get the proper consistency before adding the flavoring, you may end up with a frosting that isn’t stiff enough for your intended use.

Very Basic Powdered Sugar Frosting

½ c. butter, softened

1 lb. powdered sugar

Boiling water

Beat butter on medium until light and fluffy.  Gradually add powdered sugar, beating well after each addition.  Frosting will be dry.

Light and fluffy butter

Dry after mixing in powdered sugar

Add boiling water a teaspoon at a time until desired consistency.  

Can be refrigerated or frozen.  Bring to room temperature and beat before using.

I recently used this frosting to make the boys’ rocket ship cake for their fourth birthday.  It was my first sculpted cake!!

Keanna and I also made these dirt cupcakes.  We dipped chocolate cupcakes in ganache and Oreo crumbs.

Cake Series: Swiss Meringue Buttercream

I’m in a cake mood.  It’s probably because I just sent off these cranival-themed cupcakes this morning.

Buttered popcorn and sprinkles--can't go wrong!

And I’m mulling over how I’m going to make a rocket ship cake for the boys this week.  I’ll update you on that one once it all comes together.

So I thought I’d do another installment in our cake series.

A little over a month ago, Kimiko posted her smooth and creamy buttercream.  The Swiss meringue buttercream I want to share today is almost the same.  Hers is a bit sweeter and I start with cartoned egg whites rather than whole eggs.  But I thought I’d throw in some technique tips for those who haven’t made it before.  It can be a bit tricky and frustrating if you’ve never done it before.

Kimiko's mint buttercream!

This is a very time-consuming frosting.  It takes me about 30 minutes from start to finish.  But it is so worth it!!  It tastes delicious, spreads smooth, and pipes great!

Spreads smooth...

...but also adds fabulous texture.

Why cartoned egg whites?  I make LOTS of frosting.  Saving the time it would take me to separate eggs is worth paying a little extra, especially since I can charge my customers the difference.  And I never need to worry about contamination.  And I don’t need to figure out what to do with all those yolks.

No separating--just measure.

Simple:  butter, sugar,
egg whites, and vanilla

Swiss Meringue Buttercream

2 lb. unsalted butter, softened

2 c. sugar

1¾ c. egg whites (about 10 egg whites)

1½ Tbsp. vanilla

Place large saucepan with 1-2” water over medium-high heat to bring to simmer.  Meanwhile, fill a large mixing bowl with cold water; set aside.

I use my 5-qt. Pyrex.

In heat-proof mixer bowl, combine sugar and egg whites.  Place bowl over pan of simmering water and whisk continually.  You may need to turn down the heat if it goes beyond a simmer.  Continue to whisk until egg whites are just about too hot to touch.  Don't let the eggs cook!  If you end up with bits of cooked egg in your mixture, just run it through a strainer.

Immediately place mixing bowl in cold water.  Add ice cubes to water.  Keep egg white mixture in water bath until completely cool, may take 15 minutes or more.

Meanwhile, with paddle attachment, beat butter until light and fluffy.  Set aside.  (Note: if you only have one mixer bowl, you’ll want to do this before heating the eggs.  Transfer beaten butter to another dish and wash bowl thoroughly before continuing with eggs.)

Once egg whites are cool, whip on high with whisk attachment until stiff peaks form.  Reduce speed to medium and add butter a few tablespoons at a time, allowing sufficient mixing time between additions.

A little at a time!

At some point during this step, the buttercream will probably separate and look curdled---keep going!  This is normal.  Eventually it will start to come together and get smooth; this may take 15 minutes or more.

I know, this looks scary and like it's a failure.  Keep going!
Notice the liquid on the side of the bowl.

Add vanilla and mix in thoroughly.  Be sure there is no more liquid clinging to the side of the mixing bowl.

The curdled mess turned into this smooth deliciousness!

No more liquid!

Store in an airtight container at room temperature for a few days, in the refrigerator for a week, or in the freezer for a lot longer (I’ve used it months later and it’s still been great).  One batch will just about fill a gallon zip-top bag.  Bring to room temperature and re-whip before using.

April Fools! Nachos or Cupcakes?!?

With April fools day coming up, I just had to do something fun for the boys’ preschool class.  When Keanna was in preschool I made these totally fun spaghetti cupcakes.

Looks like it belongs on a potluck table!

Piped frosting, strawberry jam, Ferrero
Rocher, and grated white chocolate.

But I’m not very creative.  I get all my really good ideas from other people.  Enter Pinterest!  My sister found this post about nacho cupcakes from Sweet Simple Stuff.  And they really are simple!  A lot of the fun cupcakes I’ve done in the past require a lot of little candies and cereal that I normally don’t have on hand.  

Had to buy:  sandwich cookies, root beer Jelly Bellys,
and Milk Duds

Had to buy:  chocolate wafer cookies, orange slice candy,
candy-coated sunflower seeds

But for these, I only had to go buy the sour straws.

You can use any cupcake recipe or any frosting (even canned!).  I chose to go with yellow cake (using this recipe with yellow cake mix and vanilla pudding) and a vanilla powdered sugar frosting.

The cinnamon chips are super easy to make and are a great treat!  I’ve made these before and served them with fruit and peanut butter dip.  All you do is get some cinnamon sugar to stick to a tortilla, cut it into wedges, and bake them.  You can use cooking spray to get the cinnamon sugar to stick.  But I don’t buy cooking spray so I just brush some water onto each tortilla.  You could also use melted butter.

One thing that helps get the realism is to put your cupcakes in a dish that you’d expect to use for nachos.  I went with a 9X13 cake pan, a pie plate, and some to-go boxes.

Cinnamon Chips

Flour tortillas (soft taco size work best)

Water, cooking spray, or melted butter

Cinnamon sugar

Preheat oven to 425°.  Brush or spray each tortilla with water, cooking spray, or melted butter.  Sprinkle with cinnamon sugar.

Using a pizza cutter, cut tortilla into wedges.

I wanted small chips for the cupcakes so I cut
each tortilla like this.

For a sweet snack, I just cut them into wedges.

Transfer to baking sheet.  Bake 7-9 minutes or until golden brown and crispy.  Chips will crisp up as they cool.

Soooo yummy!!

Nacho Cupcakes

Cupcakes

Frosting, tinted with yellow and orange

Strawberry or raspberry jam

Cinnamon chips

Sour straws, snipped

Position cupcakes in dish right against each other.  Place a blob of frosting on each one and spread cupcake cake style, covering cupcakes completely.  Or you could pipe the frosting as Sweet Simple Stuff does.

Yes, it's technically a CCC.  Sorry, Jen.

Add a dollop of jam on top of each cupcake.

My apologies for this horribly yellow, 80's fluorescent
lighting photo.

Insert cinnamon chips into frosting and sprinkle with snipped sour straws.

What kid (or grown-up) wouldn't be excited to see this
on the table on April Fools day?!?

If you want to go all out, you could add a little vanilla or plain yogurt for sour cream and snipped black licorice for olives.