Glazed Doughnut Muffins

Ever worn a heart monitor? No? Well, it’s definitely not the most fun I’ve ever had. I watched my sister go through this for over 15 years – echocardiographs, EKGs, monitors, medicines, etc. – so I knew what an inconvenience it would be. Mine came off yesterday, but in the 48 hours I had it on, I couldn’t take a shower or bath, my skin was allergic to the tape and there wasn’t even ONE comfortable sleeping position I could find. Believe me, I tried. And that sticky residue from the electrodes?? It’s still hanging around.

They didn’t find anything life-threatening; just a few things to keep watching in the next few months. So, to reward myself for being super-good lately – salads, low-fat everything, soy, veggies and laying off the caffeine – I made these (yes, I only had one!). They’ve been in my recipe file for a few weeks now and I knew that it was the perfect time to try them out. I mean, glazed doughnuts in muffin form?? Yes, please.

Glazed Doughnut Muffins
Adapted from: My Baking Addiction & King Arthur Flour

Muffins:
1/4 c unsalted butter, room temperature
1/4 c vegetable oil
1/4 c Splenda for Baking
1/3 c light brown sugar
2 large eggs
1-1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
3/4 tsp Kosher salt
1 tsp pure vanilla extract
2-2/3 c all-purpose flour
1 c skim milk

Glaze:
2 tbsp unsalted butter, melted
3/4 c confectioners’ sugar
3/4 tsp vanilla
2 tbsp hot water

Preheat the oven to 425 degrees F. Line a standard muffin tin with 12 paper muffin cups. In a medium-sized mixing bowl, cream together the butter, vegetable oil and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared cups, filling them nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a toothpick inserted into the center of one of the muffins comes out clean.

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crowns into the glaze and allow the glaze to harden. At this point, you can leave them as is or dip a second time. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Just look at that crown!! 🙂

 

Sweet Melissa Sundays – Roasted Pecan Cupcakes with Chocolate Chip Buttercream Frosting

Apologies to Melissa (and to Leslie), but I’m not the biggest fan of marmalade, or orange-flavored sweets for that matter. I also needed my dose of chocolate this week, so I changed up the recipe just a bit. 🙂

Chocolate-Chip Buttercream Frosting

1/2 c butter, softened
1 tsp vanilla extract
1/8 tsp salt
1 (16-oz.) package powdered sugar
1 to 2 tbsp milk
4 oz finely chopped bittersweet chocolate

Beat first three ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with milk, 1 tablespoon at a time, beating at low speed until blended and smooth after each addition. Beat in chopped chocolate. Completely cool cupcakes before frosting.

Thanks to Leslie of Lethally Delicious for this week’s choice! Find the original recipe on her blog and check out the other SMS bakers here!

Roasted Pecan Cupcakes with Chocolate Chip Buttercream (pg. 107-110)
Source: The Sweet Melissa Baking Book by Melissa Murphy

 

Happy 2 Years, MBH!! (and an ‘Iron Cupcake: Earth – Winter Warm Up’ entry)

January 15, 2008, 10:57 pm: I hit the ‘publish’ button and things were off. I was in a bad relationship, highly depressed, completely bored with my day-to-day life and thinking that things were never going to look up. But after talking to a few foodies (now friends) on the Nest’s ‘What’s Cooking’ page, I decided to start a food blog. I could find my way around a kitchen, but was never really that enthused about spending several hours in there. Imagine my surprise, two years later, to find that it’s all I can think about. Yes, I am a full-fledged ‘food snob’… and I embrace it! I get excited about grocery stores, cupcake liners, spices, new cookbooks, dishes, tools and of course, recipes.

These past two years have made me a better person. I’m not only in a new (and perfectly wonderful) relationship, but I’m happy. I’ve done things I never thought I’d ever do and I have a handful of foodie friends that I absolutely love. And hopefully, year three will bring more crazy and exciting things for ‘My Baking Heart’. Thank you for sticking around and continuing to read it!! 😀

Now… on to this month’s Iron Cupcake: Earth entry! Since it is MBH’s birthday, I decided to post earlier than normal. The theme for January is “Winter Warm-Up”… based on or inspired by anything that warms us up during the cold months. Spicy foods always warm me up, no matter what time of year it is, so I went with that and made these hot little tamales…

Chocolate Chile Cupcakes with Spicy Chocolate Ganache Frosting

Cupcakes:
4 oz unsweetened chocolate, roughly chopped
1/4 c dark cocoa powder
1-1/4 c water
3/4 c all-purpose flour
1/2 c cake flour
1 tsp baking soda
3 tbsp ancho chili powder
1/4 tsp ground cayenne pepper
1/4 tsp salt
16 tbsp unsalted butter
3/4 c Splenda for Baking
4 eggs
1/2 c sour cream
1 tsp vanilla

Combine chopped chocolate and cocoa powder in a medium-sized bowl, then set aside. Boil water in a kettle, then measure out 1-1/4 cups. Pour the water over the chocolate/cocoa mixture, then whisk until smooth. Sift flours, baking soda, chili powder, cayenne pepper and salt into a bowl and set aside.

In a standing mixer, beat butter until creamy. Add the Splenda and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each one. Add sour cream and vanilla and beat until combined. Add about a 1/3 of the flour mixture, beating just until the flour starts to incorporate, then add about 1/2 of the chocolate mixture, beating just until this starts to incorporate, as well. Alternate between the flour and chocolate until all is added, but DO NOT overbeat.

Using a cookie scoop, transfer the batter into liners until each is about 3/4 full. Bake for 15-18 minutes, or until a toothpick comes out clean. Leave cupcakes in pan for 5 minutes, then transfer to a wire rack. Cool completely before frosting.

Frosting:
1-1/2 c heavy cream
4 tbsp unsalted butter
2 tbsp ancho chili powder
1/8 tsp ground cayenne pepper
12 oz semisweet chocolate, roughly chopped

Place chili powder, cayenne pepper and chocolate in a medium-sized bowl and set aside. In a medium heavyweight pot, heat the cream and butter together over medium heat, until butter is melted and cream bubbles around the edge of the pot. Over the chocolate mixture, pour the heated cream and butter and let sit for about 30 seconds. Start whisking mixture until smooth. Set aside, but stir occasionally with a wooden spoon. It should reach piping consistency within an hour or two.

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Voting will begin no later than Tuesday, January 28 at 8 pm at NO ONE PUTS CUPCAKE IN A CORNER, and will be open through Wednesday, February 3 at 12 noon.

Iron Cupcake: Earth is a monthly challenge where bakers all over the world compete, creating cupcakes using the same special ingredient. It wouldn’t be possible without a lot of people who donate items for prizes and the sponsors for the event. So, special thanks go to:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack and Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne
Beautiful Baking Liners by Vestli House
Sweet Cuppin’ Cakes Cupcakery

 

Starbucks’ Signature Red Velvet Cupcake

I’m not a Starbucks employee and I promise I’m not being paid to endorse the company, but seriously, their treats are so yummy, I just have to post about them. This time, it’s the Red Velvet Cupcake. Formerly a flavor I never wanted to try, currently one of my favorites (as witnessed here). 🙂

So, after a nudge by Dana’s comment on the Chocolate Cupcake, I decided to try the RV this afternoon. And I’m glad I did! It doesn’t top the Chocolate, but it’s one of the best Red Velvets I’ve had. Smooth cream cheese frosting, moist cake (with a hint of coffee flavoring) and that gorgeous deep red color. I’m even wondering if they added VIA to it…

Anyone want to hit the gym with me this week??

 

Starbucks’ Signature Chocolate Cupcake

I walked out of the store today knowing this would be good, but I had no idea how absolutely right I was. If you can, imagine yummy wrapped in delicious, then sprinkled with awesome… and then topped with a disc of dark chocolate. Starbucks, you already know that I love you (I have the Gold Card… with my name on it no less!), but you’ve gone above and beyond with this cupcake. I can’t wait to try out the Vanilla and (especially) the Red Velvet. Um, if it’s not too much to ask, would you please mail me a vat of your chocolate frosting?? I was a very good girl this year. 😀

p.s. My address is: P.O. Box…

 

‘Merry Christmas’ Cupcakes

Happy Birthday, Daddy!!

Today is my dad’s 59th birthday, so tonight we’re celebrating with family at our favorite restaurant, The Bavarian Grill. Aside from actually visiting Germany and having dinner, this is the BEST. GERMAN. FOOD. EVER. And instead of carting a cake down to the big city, I filled my trusty cupcake carrier (in pink, of course) with these little babies. This is my adaptation of the Trader Joe Joe’s Chocolate Cookie Cupcake… and they are so sweet, it’s not funny. So, here’s to family, birthdays, German food and a Merry Christmas! 🙂

‘Merry Christmas’ Cupcakes
Based on: ‘Trader Joe Joe’s Chocolate Cookie Cupcakes’

Cupcakes
2 c all-purpose flour
3/4 c unsweetened cocoa powder
1 c Splenda for Baking
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs
1/2 c cold, strong, brewed coffee
1 c skim milk
1 tsp Peppermint Extract
1/2 c vegetable oil
1-2 c crushed/broken Candy Cane Oreos

Preheat oven to 375 degrees F. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, extract and oil. Stir just until blended. Fold in crushed cookies. Scoop the batter into the prepared cups, 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

Dark Chocolate Ganache
9 oz bittersweet chocolate, chopped
1 c heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before dipping cupcakes to cover tops.

Winter ‘Candy Cane’ Frosting
1 c heavy cream
1 brick cream cheese, room temperature
8 oz mascarpone cheese, room temperature
1 tsp peppermint extract
powdered sugar (approx 6 c)
red food color
Andes Creme de Menthe baking chips
Mini candy canes

Whip cream until stiff peaks form. Fold in cheeses, peppermint extract and a few drops of food coloring and then whip together. Add sugar in small increments until desired consistency is achieved. Scoop frosting into a piping or Ziploc bag, then pipe onto cupcakes. Sprinkle with mint pieces and stick a candy cane into the top.

 

Count Chocula Cupcakes

I’m a reeeeeally big fan of Count Chocula. Like, a “drive-40-miles-to-buy-out-Target’s-stock” big fan. I haven’t had a bowl in years and it hasn’t seen the shelves in my little town since about 1988. However… after several tweets between K & me and a quick search of the products on General Mills’ website, I finally found the Holy Grail. Yes, I had to drive 40 miles, but it was totally worth it… breakfast these last few weeks has been filled with chocolaty goodness. 😉

These cuppycakes are for you K… as soon as you mentioned it, I was on the case! So, continue to think of me when you see Count Chocula on your Nashvegas shelves!!

Count Chocula Cupcakes

1/3 c vegetable oil
1 c milk
2 c Count Chocula cereal
3/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
1/2 c light brown sugar

Position the rack in the center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners, then set aside.

Crush the Count Chocula cereal in a food processor. In a large bowl, mix together the ground cereal, flour, cocoa powder, baking powder, baking soda and salt. Stir in the chocolate chips. In another bowl, beat the oil and sugar together for 2 minutes. Add the milk and beat until well-combined.

Fold the liquid into the dry ingredients until just blended. Do not overmix! Divide the batter evenly among the liners. Gently pat the tops to smooth them off.

Bake for 18-20 minutes. Transfer the cupcakes from the pan to a cooling rack and cool to room temperature. Frost as desired and store in a tightly-sealed container in a cool place for up to 3 days.

Dark Chocolate Frosting

6 tbsp butter
2 tsp vanilla extract
3 c powdered sugar
3/4 c dark cocoa powder
1/3 c milk

Cream butter and vanilla. In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture. Slowly add milk until frosting reaches desired consistency, then beat until creamy.

 

Tuesdays With Dorie – ‘All In One’ Holiday Cupcakes with Cream Cheese Frosting

This week’s selection is Dorie’s “All-In-One” Holiday Bundt Cake… filled with fresh cranberries, apple chunks, pecans, yummy pumpkin and all kinds of spices. Instead of a bundt, though, I decided to make cupcakes. And to take it over the edge, I used my most favorite Cream Cheese Frosting recipe on top. I just love ‘Pinch My Salt’. She’s got fab recipes and gorgeous photos to boot. The recipe’s at the bottom of this post (and in quite a few others on MBH)… once you visit her, I’m sure you’ll fall in love, too. 😉

These were sooo good and I owe huge thanks to Britin of The Nitty Britty for her choice – check her blog for the recipe and don’t forget about those other TWD’ers here!!

‘All In One’ Holiday Cupcakes (pg. 186-187)
Adapted from: Baking – From My Home to Yours by Dorie Greenspan

Cream Cheese Frosting
Source: Pinch My Salt

16 oz cream cheese (2 packages), softened
1/2 c unsalted butter (1 stick), softened
1 tsp vanilla extract
2-1/2 c powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!

 

Pumpkin Cream Cupcakes

Love, love, LOVE these!! BIG thanks to my good buddy, D, for sending me this recipe. As soon as I read it, I knew I’d be making them the next day. Quick, easy and so yummy! And the best part is, you don’t even need frosting… that pretty swirl acts as a perfect cream cheese frosting! 🙂 Attention co-workers: get ready for a Tuesday morning treat!

Pumpkin Cream Cupcakes

1 pkg spiced cake mix
1 pkg (3.4 oz) jello vanilla instant pudding
1 cup canned pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar (or 2 tbsp Splenda for Baking)
1 egg

Heat oven to 350 degrees F. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into 24 paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool before serving.

 

Iron Cupcake: Earth 012 – Herbs

Upon reading the announcement that Iron Cupcake: Earth would be taking a hiatus after July, I knew that I had to come up with an awesome herb-y cupcake (is ‘herb-y’ even a word?). And since I had limes coming out of my ears (12 for $1 at Market Street!!), I decided that these would be perfect.

Mint is an aromatic, almost exclusively perennial, rarely annual, herb… and it goes perfectly with lime. 🙂 There are several ways to jazz this little cupcake up (specifically, adding rum to make a Mojito cupcake) but since these were going to work, alas, the rum was left out.

Even without the alcohol, though, they reminded me of the drink… and soon after that first bite, I was imagining I had one in my hand.

Minty Fresh Cupcakes with Lime Cream Cheese Frosting

• 1-1/2 c flour
• 1/2 c sugar
• 1/4 tsp salt
• 1-1/2 tsp baking powder
• Zest & juice of one lime
• Handful of fresh mint, minced
• 1/4 c butter, melted
• 1 egg, beaten
• 1 c milk

Preheat oven to 350 degrees F and line a cupcake pan with wrappers. Mix flour, sugar, salt and baking powder in a large bowl. Melt butter and mix with beaten egg. Add to dry ingredients, stirring in the milk until smooth. Add lime zest and juice and mint.

Divide batter among the wrappers in the pan and bake for 16-18 minutes, or until the tops are golden brown and springy to the touch. Remove cupcakes from the pan and cool completely on a wire rack before frosting them.

For the frosting:

• 1 (8 oz.) package cream cheese, softened
• 1/4 c butter, softened
• 1/2 tsp pure vanilla extract
• Zest of one lime
• Juice of 1/2 a lime
• 1-2/4 c powdered sugar
• Fresh mint leaves for garnish

In a medium bowl, beat cream cheese with butter until smooth. Beat in vanilla and lime juice. Beat in powdered sugar in thirds, until smooth. Fold in lime zest. Frost cooled cupcakes and garnish with mint leaves.

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Voting will begin no later than Tuesday, July 28 at 8 pm at NO ONE PUTS CUPCAKE IN A CORNER, and will be open through Wednesday, August 5 at 12 noon.

Iron Cupcake: Earth is a monthly challenge where bakers all over the world compete, creating cupcakes using the same special ingredient. It wouldn’t be possible without a lot of people who donate items for prizes and the sponsors for the event. So, special thanks go to:
INSANEJELLYFISH
CIRCLE MONKEY
Sweet Cuppin’ Cakes Cupcakery
CAKESPY

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS, TASTE OF HOME books, and a t-shirt from UPWITHCUPCAKES.COM. Sponsored in part by 1-800-Flowers.