February 22, 2014

Margarita Cupcakes

Posted by HI Cookery under 02 February | Tags: , , , , , |
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Margarita Cupcakes

Margarita Cupcakes 
February 22: National Margarita Day 

When we go out to eat with our Tex-Mex neighbors, Glenn and Ana Maria B., who like to take advantage of happy hour prices at their favorite authentic Mexican restaurants in San Antonio, Texas, Highlander would order a cerveza (beer) while Islander tries a margarita. She personally finds the alcohol too strong for her tastes. But she likes margarita cupcakes over the cocktail and often bakes this boozy dessert for fiestas and get-togethers. Make margarita cupcakes for National Margarita Day. Son muy deliciosos.

Recipe

(Adapted from Diana’s Desserts)

For the margarita cupcakes

  • 1 box white cake mix (we used Duncan Hines brand)
  • 3 egg whites
  • 1 (10 ounces) can of non-alcoholic lime margarita mix, thawed (we used Bacardi brand), divided use (3/4 cup for the cupcakes, remainder for the frosting)
  • 3 tablespoons orange liqueur (we used Triple Sec)
  • 1 tablespoon tequila
  • ¼ cup vegetable oil
  • 1 tablespoon lime zest
  • 4-5 drops of green food coloring

Directions

Zest the lime and set aside. Separate the eggs, reserving the yolks for another recipe.

Margarita Cupcakes

In a large mixing bowl, combine the cake mix and egg whites. Add the lime margarita mix, orange liqueur, tequila and vegetable oil. Mix in the lime zest.

Margarita Cupcakes

Tint the batter with green food coloring. Blend until smooth. Scoop batter into cupcakes papers lining a muffin pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes, or until done. Remove from the oven and cool completely. Yield: 2 dozen. 

Margarita Cupcakes

For the frosting

  • ½ cup (1 stick) butter, room temperature
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla (we used Wilton brand clear vanilla)
  • 2-3 tablespoons non-alcoholic lime margarita mix, thawed (from the cupcake ingredients above)
  • lime wedges/half slices or curly peel (optional garnish)
  • green sugar sprinkles (optional decorations)

Directions

Cream the butter. Gradually beat in the powdered sugar. Add the vanilla. Thin with 2-3 tablespoons of lime margarita mix until the frosting is a spreadable consistency.

Margarita Cupcakes

Frost the cupcakes (or fill a pastry bag with frosting and decorate with a swirl on top; we used Wilton tip 1M). Garnish with a lime wedge/slice. Sprinkle green sugar on top. Refrigerate to set. Thaw at room temperature before serving.

Margarita Cupcakes 

Notes

  • Also try our Texas Margarita Pie recipe for National Margarita Day. 
  • Search our blog for other Mexican-inspired recipes.
 

December 15, 2013

Black Russian Cupcakes

Posted by HI Cookery under 12 December | Tags: , , , |
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Black Russian Cupcakes

Black Russian Cupcakes

December 15: National Cupcake Day

When our Ukrainian friend Olga W. got married in 2004, we gifted her groom with a cake. The flavor requested was a Black Russian chocolate cake because 1) they are chocoholics and 2) the flavor gives tribute to Olga’s culture.

The Black Russian cocktail is made with vodka and coffee liqueur (which gives the drink a dark color) and served over ice. The cake also contains both spirits for a doubly delightful dessert.

Instead of a groom’s cake, we made them into mini-sizes for our blog post for National Cupcake Day. Bake Black Russian cupcakes and enjoy! Na zdorovie!

Recipe

(Adapted from “Chocolate from the Cake Mix Doctor” by Anne Byrn)

For the cupcakes

  • 1 package yellow cake mix (we recommend Duncan Hines brand)
  • 1 package (5.9 ounces) chocolate instant pudding mix
  • 1 cup vegetable oil
  • ¾ cup water
  • ½ cup sugar, granulated white
  • 4 eggs
  • ¼ cup coffee liqueur (Kahlúa)
  • ¼ cup vodka

Directions

In a mixing bowl, combine the yellow cake mix and chocolate instant pudding mix. Stir in the oil and water.

Black Russian Cupcakes

Add the sugar, eggs, coffee liqueur and vodka.

Black Russian Cupcakes

Blend well. Scoop the batter into cupcake papers lining muffin tins. Bake in a preheated oven at 325 degrees F for 30-35 minutes, testing for doneness with a toothpick. Remove from the oven and transfer the cupcakes to wire racks to cool completely. Yield: Approximately 2 ½ dozen cupcakes.

Black Russian Cupcakes

For the glaze and topping

  • ½ cup powdered sugar
  • ¼ cup coffee liqueur (Kahlúa)
  • white/vanilla frosting or whipped cream
  • chocolate-covered coffee beans

Directions

In a small bowl, combine the powdered sugar with the coffee liqueur. Mix until smooth. Generously brush the tops of the cooled cupcakes with the glaze. Pipe white/vanilla frosting or whipped cream in the middle of the cupcakes. Top with a chocolate-covered coffee bean. Serve at room temperature.

Black Russian Cupcakes

Notes

  • We used brown “tulip” cupcake papers for this blog recipe post. Check local craft stores and bakery supply shops for an assortment of choices of cupcake paper styles (regular, mini, jumbo, “tulip”, scalloped, ruffled, foil, colored, patterned, etc.).
  • Search our blog post for more cupcake recipes.
 

December 1, 2013

Chocolate Crème de Menthe Wreath Cupcakes

Posted by HI Cookery under 12 December | Tags: , , , , , , , , , , |
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Chocolate Crème de Menthe

Wreath Cupcakes

Wreath Cupcakes

December: Advent

December may be the last month in the Western calendar year, but it is the first month in the Christian liturgical year. During this time, the faithful observe Advent traditions in preparation for the coming of Christ on His birthday, December 25. The word Advent is derived from Latin, meaning “the coming”.

The most popular symbol of Advent is a wreath. So we decorated chocolate crème de menthe cupcakes as wreaths. Prepare these desserts during Advent and prepare to welcome into your heart Baby Jesus on Christmas day!

Recipe

(Adapted from Busy Cooks via About.com)

For the chocolate crème de menthe cupcakes

  • 1 box chocolate cake mix (we used Duncan Hines brand devil’s food flavor)
  • 1 ¼ cup water
  • 2 tablespoons crème de menthe liqueur
  • 1/3 cup butter, melted
  • 3 eggs
  • 1 teaspoon mint extract
  • 1 cup crème de menthe chips (we used Andes mint candies)

 Directions

In a large mixing bowl, combine the cake mix, water, crème de menthe liqueur and melted butter.

Wreath Cupcakes

Beat in the eggs. Stir in the mint extract. Chop up the crème de menthe chips (if not using the baking chips) and fold into the batter.

Wreath Cupcakes

Scoop into a muffin tin lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven and cool completely. Yield: Approximately 2 ½ dozen cupcakes.

Wreath Cupcakes

For the chocolate crème de menthe ganache frosting

  • 8 ounces (2 bars) semi-sweet chocolate (we used Baker’s brand)
  • 1 cup heavy whipping cream
  • 1 tablespoon crème de menthe liqueur
  • ½ – 1 teaspoon mint extract

Directions

In a mixing bowl, combine the melted chocolate with the hot cream. Stir until smooth. Add the crème de menthe liqueur and mint extract. Let stand for at least 30 minutes to thicken slightly. Frost the top of the cupcakes and let set.

Wreath Cupcakes

For the mint green buttercream frosting and wreath decorations

  • ½ cup (1 stick) butter, softened
  • 3-4 cups powdered sugar
  • 1-2 tablespoons crème de menthe
  • green food coloring
  • red round candies (Cinnamon Red Hots, M&Ms, etc.)

Directions

In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar until well blended. Thin with crème de menthe liqueur to a piping consistency. Tint the frosting with green food coloring.

Wreath Cupcakes

Fill a decorator’s bag outfitted with a star or leaf tip (we used Wilton tip 2D) with green frosting. Pipe around the edges of the cupcake to form a circle of “leaves”. Press red candies onto the green frosting to complete the wreath cupcakes.

Wreath Cupcakes

Notes

  • The original recipe calls for mint chocolate chips instead of the crème de menthe Andes mint candies (the latter tends to sink toward the bottom of the cupcake). But we wanted to use them to reinforce the crème de menthe flavor. The candies may be chopped but they can also be purchased ready-made as baking chips to save preparation time in the kitchen.
  • Optional: Use red frosting from a tube with a small round tip to pipe a bow on the wreath cupcakes
  • Replace the red candies with three purple candles and one pink candle for an Advent-looking wreath.
  • Learn more about Advent from the About Christianity website.
  • For an easier edible wreath, make one with corn flakes. See the recipe on our blog here.
 

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