Vanilla Bean

Cupcake #5-
First things first: This might be the best cupcake I have yet to create.
As I said, I don't usually like or eat what I make. But these were exactly what I had been looking for.
Prior to these, I had never made a decent vanilla cupcake. Too doughy or sweet or dry, whatever it was, it wasn't working. Even my go-to blog, The Cupcake Project didn't have a decent recipe. Until now! And it came at exactly the right time. For months I had been waiting for her to post her findings on the "Quest for a Vanilla Cupcake" and I couldn't wait to try it out when she finally did! A new acquuaintance also mentioned a love for a good vanilla cupcake, so of course I hopped right on it.
I followed the recipe exactly as she posted it- and it was absolutely fabulous. A little too cakey for my usual expectation, but it fit the cupcake well and still kept great moisture. Next time I make them (because there WILL BE a next time) I'll play with my own taste and variations to make it absolutely perfect. For now, I'll just pass along this fantastic recipe! The vanilla bean buttercream frosting was a perfect pairing to this cupcake. It was sweet and creamy like ice cream, a frosting that would go deliciously with any other cake. Below I posted my adapted recipe and I definitely urge you to try it- you will not be disappointed!
As far as vanilla bean goes, I know it's a little pricey. I paid $9 for 2 beans, and that is about what you need for a full batch of both the cupcakes and the frosting. I don't usually like to spend that on cupcake supplies, but I was on the hunt for a good recipe and was willing to do what I had to in order to find it. I'm aware that's not always ideal for everyone, myself included, so if you're interested in this recipe they are available to buy online at a much cheaper cost! Everyone needs a basic vanilla cupcake, and I couldn't have asked for a better one.

Vanilla Bean Cupcake:
1 c. sugar
1 vanilla bean
1 3/4 c. cake flour, not self rising
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick of butter @ room temp.
2 large eggs @ room temp.
1/3 c. sour cream
1/4 c. canola/vegetable oil
1 tbs pure, not imitation, vanilla extract
2/3 c. whole milk

1)Combine sugar and seeds from vanilla bean. Using the back of a metal spoon, move around the bowl and apply pressure to break up large bean clumps and infuse the vanilla into sugar. Set aside.
2)Mix together cake flour, baking soda/powder, and salt. Add vanilla sugar mixture.
3)Add butter and mix on low for about 3 minutes- it will be fine and crumby
4)Seperately, whisk eggs, sour cream, oil and vanilla extract until smooth
5) Add the egg mixture to the flour mixture until just combined
6)Slowly add the milk and mix until just combined- batter will be liquid, that's how it should be!
7) Fill your cupcake liners just over halway, they rise quite a bit
8)Bake for 14-17 minutes at 350 degrees, or until light golden brown

Vanilla Bean Buttercream Frosting:
2 1/2 sticks of butter @ room temp.
1 vanilla bean
2 1/2 c. powdered sugar
Pinch of salt
1 tsp vanilla extract
2 tbs whole milk

1) Beat the butter at medium speed until smooth
2) Scrape the vanilla beans into the butter and beat until combined
3) Add the powdered sugar and salt, about 1 minute
4) Add vanilla and milk until incorporated
5)Beat an additional 2-4 minutes until light and fluffy

Peanut Butter and Jelly

Cupcake #4-
WIthout a doubt, there is nothing better on this earth than a peanut butter and jelly sandwich. If given the choice, I would eat it for breakfast lunch and dinner 24/7. When I made these cupcakes a few days ago, I was craving a good 'ol pb&j all day long. I couldn't wait to go home and whip one up until I thought, what's better than a pb and j sandwich? A pb and j CUPCAKE. So that's what I did!
Overall, the cupcake got raving reviews from my family and friends. I opted for a peanut butter cake, but was personally a little disappointed with how it turned out. I was going for a stronger, richer peanut butter flavor, but this was milder and fluffier. I would simply recommend adding another 1/4 cup peanut butter to the recipe or fresh chopped peanuts for texture. As far as the frosting went, it was something unlike I'd ever made before. It turned out to be more of a berry meringue, or a cream almost. It was a nice contrast to the jelly center in the cupcake, and did the job of satisfying my craving!

Peanut Butter Cupcake:
2 c. brown sugar
1 stick butter
1 c. smooth peanut butter
2 large eggs
1 1/2 c. milk
2 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
2 tsp. cream of tartar
Pinch of salt

1) In a large bowl, mix brown sugar, butter, and peanut butter and fluffy
2) Beat in eggs one at a time and stir in vanilla
3)Separately, combine flour, baking soda, cream of tartar and salt
4) Stir into the butter mixture, alternating with the milk
5)Bake for 17-25 minutes at 350 degrees

*When the cupcakes had cooled enough to frost, I filled the center of them with pure jelly. I think it completely made the cupcake. The contrast between the lightly fruit flavored frosting and the sweetness of the jelly on the peanut butter cake was fantastic! I have a tool that cores the center of the cupcake but anyone can do it with a small knife. Just cut a little circle out of the center and fill it up! Be careful not too put in too much or the cupcake will fall apart, about 1/2 tbs.



Jelly Frosting:
1/2 cup jelly of your choice- I used raspberry!
2 tbs. sugar
1 unbeaten egg white

1)Put all ingredients in a double broiler on your stovetop
2)Cook and beat with an electric mixer on high until soft peaks form, about 5 minutes
3)Remove from heat and beat another 2 minutes
4) Frost on cupcake

Butter Coconut

Cupcake #3-
I should start by saying I never eat what I bake. I sample it to know if I like it, but after I'm practically elbow deep in the batter and frosting I want nothing to do with the eating part. That being said- I had a hard time only eating one of these cupcakes. I'm not sure why I had never thought of coconut before, given that such a subtly unique flavor goes well with most fruit and chocolate. I have an idea of what coconut usually tastes like, and these did not meet my expectations ... this is not your average coconut cupcake. The coconut flavor was not at all overly sweet or artificial, like a coconut cream pie or candy. The real flakes in the batter give it texture while keeping a moist, buttery, crumby cake. They were absolutely delicious! Again I opted with a cream cheese frosting (can't ever go wrong with that) topped with toasted coconut for visual appeal and texture.

A friend of mine was coming into town from Bend and asked me to greet her with cupcakes when she drove in. She's a fellow baker, so I was posed with the question: "What does a baker make for a baker to impress them?" She is a close friend so I know her tastes and preferences, and I know that she loves coconut. So, it couldn't have been a better fit when a classmate gave me this cut-out magazine recipe earlier in the week. I always love recipe ideas and suggestions!

Overall, these cupcakes were so perfect! I was ecstatic about the way they came out, and I hope my friend will appreciate them as well. Note that in my revised recipe below, I used flaked coconut, although I would recommend shredded. The shredded might have produced a stronger coconut flavor and the bigger pieces might have added more texture to the cake. All in all, I would 100% recommend these!

Butter Coconut Cupcake:
4 sticks butter @ room temp.
2 c. sugar
4 large eggs
1.5 tsp vanilla extract
1 tsp almond extract
3 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. coconut milk
1 cup flaked/shredded unsweetened coconut

1)Cream the butter and sugar until light and fluffy
2)Add eggs one at a time, beating after each addition
3)Mix in extracts
4)In a separate bowl, combine flour, baking powder/soda, and salt
5)Add to butter mixture in batches, alternating with the coconut milk
6)Mix in coconut
7)Bake at 350 degrees for 17-25 minutes

Cream Cheese Frosting (different than the recipe for the Apple Cinnamon cupcakes, but just as good)
8 oz. cream cheese @ room temp.
1.5 sticks butter @room temp.
1.5 tsp vanilla extract
2.5 c. powdered sugar

1)Cream the cream cheese and butter
2)Add extract and powdered sugar

Toasted Coconut (to top the cupcakes when frosted)
1/3 c. flaked/shredded coconut

1) Spread the coconut on a cookie sheet
2)Bake at 350 degrees for 3-6 minutes until golden brown and lightly toasted
*Be careful! Coconut burns quickly

Apple Cinnamon

Cupcake #2-
At heart, I am a true Oregon girl. Everyone loves a few weeks of sunshine... but when fall rolls around in September it's my very favorite time of year. Given the recent turn in weather lately, I've been feeling cozy and happy in sweaters and jeans. I thought apple cinnamon cupcakes would be the perfect experiment for our approaching season!
Of course, I referenced my favorite blog again (The Cupcake Project) for inspiration and came across the recipe I noted below.
I was caught by how simple it seemed and it was just as simple to prepare. I posted the recipe exactly as I made it, but next time I would reduce the applesauce by 1/4 cup and add a teaspoon or two of nutmeg for a stronger spice flavor. Overall, the cupcakes seemed to be a big hit. A tad gummy due to the applesauce, which is why I would recommend a reduction, but other than that they were pretty delicious- especially the frosting. Turned out to be the most perfect cream cheese frosting and even without the cinnamon could be used to top any cupcake deliciously. The cinnamon was the perfect finishing touch for these, which would also go nicely with pumpkin bread or a simple chocolate cupcake!

Apple Cinnamon Cupcake:
2 sticks butter @ room temp.
1 c. + 1 tbs sugar
2 c. flour
4 eggs
1.5 c. unsweetened applesauce
1.5 tsp cinnamon
1 c. finely chopped apples (came about to be about 1 big fuji)

1)Cream together the butter, sugar, flour and eggs.
2)Stir in the applesauce, cinnamon and apple
#)Bake at 350 degrees for 25 minutes
*Note: They may appear to be done on the top at about 20 minutes- check the underside of the cupcake for slight browning before taking them out of the oven prematurely, that last 5 minutes made a big difference to mine!


Cinnamon Cream Cheese Frosting:
8 oz. cream cheese @ room temp.
1/2 stick butter @room temp.
1.5 tsp vanilla extract
2-3 tsp cinnamon
2 c. powdered sugar

1)Cream the butter and cream cheese together
2)Add vanilla and cinnamon
3)Beat in powdered sugar

Chocolate Cherry

So- cupcake #1...

A few days ago, a friend of mine suggested that I make a chocolate cherry cupcake. I'm not usually one for fruit and chocolate, but I'm always up for a new recipe.

I was researching recipes and trying to figure out how to go about this cupcake. My favorite baking blog, The Cupcake Project, is my usual inspiration for cupcakes. After consulting her recipe index, I decided on a chocolate chip cherry cake with a cherry buttercream- instead of a black cherry cream cheese, because I didn't have fresh black cherries on hand.

In the end, the cupcake turned much better than I had expected. I altered the recipes from the Cupcake Project's and added my own notes to the recipe below. If you're unsure about chocolate and fruit like I am, you might enjoy this- the buttercream was sweet and light as a buttercream should be, while the cake remained fluffy with a stronger chocolate flavor. The cherry was very subtle, so it didn't taste overly artificial or sweet. 

Chocolate Cherry Cupcake:

2 c. flour

1.5 tsp baking powder

1/2 tsp baking soda

1/2 c. cocoa powder

1.5 stick butter @ room temp.

3/4 c. sugar

3/4 c. brown sugar

2 eggs

2/3 c. sour cream

2 tsp vanilla extract

1/2 c. juice from maraschino cherries

1 c. chocolate chips (I used dark chocolate)

1)In a medium bowl, mix the flour, baking powder, baking soda, and cocoa powder

2)In a separate bowl, cream butter and sugar until well blended

3)Beat in the eggs, sour cream, vanilla and cherry juice into the butter mixture

4)Slowly add flour mixture to the butter mixture

5)Fold in chocolate chips

6)Bake at 350 degrees for app. 25 minutes

Cherry Buttercream Frosting:

1 stick butter @ room temp.

1 tbs vanilla extract

2 c. powdered sugar

10 whole maraschino cherries

1)Beat butter and sugar until it is creamed

2)Add vanilla and cherries- beat until cherries have been reduced to small pieces in the frosting