Spreading Love And Cupcake Recipes

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• Lemon Lavender Cupcakes

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  Ingredients

  CAKE

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • 2 tbsp. lemon zest
  • 1/2 cup lemon juice
  • A few drops of yellow food coloring for
  vibrancy (optional)

  FROSTING

  
  • 1 cup butter, softened
  • 4-5 cups confectioner’s sugar
  • 2 tsp. finely chopped culinary lavender
  flowers
  • 1 tsp. pure vanilla extract
  • 1 tbsp. heavy cream
  • A few drops lavender extract, to amplify
  flavor (optional)
  • A few drops of food coloring, purple or
  mixing red and blue together) for a
  subtle lavender shade (optional)
  • Lemon curd (optional)

  Directions

  1. Preheat oven to 350°F and fill your cupcake tin with desired cupcake papers or liners.
  2. For the cake, sift and mix flour, baking powder, and salt. In another bowl, cream together the butter and sugar, mixing well before adding eggs and vanilla and mixing again until well combined.
  3. Slowly incorporate the dry mixture to the wet mixture in portions, mixing each time. When all of the dry mixture is incorporated, add milk, lemon zest, and lemon juice. If being used, add coloring as well. Mix until just combined.
  4. Pour batter into baking cups until each is about 3/4 full. Bake for approximately 20-22 minutes or until an inserted toothpick comes out clean. Cool before frosting.
  5. To make frosting, cream butter until smooth before gradually adding confectioner’s sugar until the desired consistency is achieved. When close to the desired consistency, add heavy cream, flowers and vanilla, as well as optional coloring and lavender extract if you are using them. Add coloring in very small increments, especially if a subtle and soft shade of lavender is desired. Add additional heavy cream or milk to thin as needed for consistency.
  6. When cupcakes have cooled, pipe lavender buttercream on your cupcakes. If a stronger lemon flavor is desired, fill cupcakes or brush the top with optional lemon curd before piping your buttercream. Garnish with a sprinkling of additional chopped lavender flowers or other garnishes you may want, such as whole edible flowers for a powerful floral decoration.
  7. Makes approximately one dozen cupcakes.

• Tiramisu Cupcakes

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  Ingredients

  CAKE

  
  • 1 batch vanilla cake batter, set aside (referenced below)
  • 1 1/3 cup all-purpose flour
  • 1/3 cup cocoa powder (plus a little extra for garnish)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup whole milk
  • 1/2 cup strong brewed coffee
  • 2 tsp. espresso powder
  • 1 tsp. pure vanilla extract
  • 1/2 cup butter, softened
  • 1/2 cup each, granulated and brown sugar
  • Brown gel food coloring (optional)

  FROSTING

  
  • 1/2 cup butter, softened
  • 2 cups confectioner’s sugar
  • 2 tbsp. granulated sugar
  • 2 tsp. vanilla (1 tsp. for each)
  • 1 1/2 tsp. espresso powder
  • 1 cup heavy whipping cream
  • 4 oz. mascarpone cheese (or cream cheese in a pinch)
  • Brown gel food coloring (optional)

  Directions

  1. Preheat oven to 350°F and fill your cupcake tin with desired cupcake papers or liners.
  2. Make one batch of vanilla cupcake batter, according to instructions on page 66. Set batter aside. Begin espresso
     cake by adding espresso powder to brewed coffee. Mix until dissolved and set aside to cool to room temperature.
  3. Whisk together flour, cocoa, baking powder, baking soda, and salt. In another bowl, cream together butter, sugar, and brown sugar until fluffy. Add egg then mix again.
  4. Combine milk, coffee mixture, and vanilla in a small bowl or measuring cup. Add half of dry ingredients to batter, then the liquid mixture, and end with the remaining dry ingredients. Mix after each addition until well combined. Put vanilla cake batter and espresso cake batter into separate piping bags.
  5. Pipe thin layers batter into baking cups, alternating between vanilla and espresso batters, until approximately 3/4 full and then bake approximately 18-21 minutes or until a toothpick comes out clean. Allow to cool completely.
  6. While cupcakes are baking, combine heavy whipping cream, mascarpone/cream cheese, and 1 tsp. of vanilla to a bowl, beating until smooth. Slowly add sugar and continue to mix until stiff peaks form.
  7. In another bowl, cream butter together before gradually adding powdered sugar until the desired consistency is reached. Add espresso powder to the other tsp. of vanilla and mix until combined. Add vanilla and espresso mixture to the frosting and mix well. Color a darker shade of brown to contrast the mascarpone frosting (optional).
  8. Assemble a piping bag and fill one side with mascarpone frosting and the other side with espresso frosting. Pipe a small amount on a plate to get both frostings to start piping. Pipe a swirl of mascarpone and espresso frostings on cooled cupcakes before finishing off with a dusting of cocoa powder. Optionally garnish with edible gold leaf.
  9. Makes approximately 24 cupcakes.

  Ingredients for Vanilla Cake Batter (mentioned above)

  
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs, room temperature
  • 2/3 cups granulated sugar
  • 1 1/2 sticks (12 tbsp.) melted butter
  • 2 tsp. pure vanilla extract
  • 1/2 cup milk

  
  Directions

  1. Preheat oven to 350°F and fill your cupcake tin with desired cupcake papers or liners.
  2. Sift flour, baking powder, and salt into a medium bowl before whisking until combined.
  3. In another bowl, beat eggs and sugar together, gradually adding butter and vanilla. Beat until foamy and light.
  4. Add half of dry ingredients, then milk, then the remaining dry ingredients, mixing in between. Pour mixture into baking cups to about 3/4 full.
  5. Bake for 18-20 minutes until an inserted toothpick comes out clean. Allow to fully cool. Customize with fillings, frostings, and garnishes of your choosing.
  6. Makes approximately one dozen cupcakes.