DC Cupcake's Vanilla Cupcakes

DC Cupcake's Georgetown Vanilla Cupcake 



INGREDIENTS:
2 1/2 cups flour , sifted
1/2 tsp. baking powder, sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean
1 1/4 cups whole milk , at room temperature

Georgetown Cupcake Buttercream Frosting

16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar, sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt

To make your cupcake unique for your Valentine add a mix-in!

• ½ cup Chopped French Chocolate (if you want to INDULGE your sweetheart)
• ½ cup Rose Champagne (if want to LOOSEN UP your sweetheart)
• ½ cup Diced Strawberries (if your sweetheart is ROMANTIC)
• ½ cup Cinnamon Heart Candies (if your sweetheart is SPICY)
• ½ cup of Coffee Liqueur (if you and your sweetheart like to STAY UP ALL NIGHT)
• ½ cup of Dulce de Leche / Caramel (if your sweetheart is SEXY)
• ½ cup of Goldfish (if your sweetheart likes something SALTY and SWEET)
• ½ cup of shredded coconut (if you don't have time for that EXOTIC getaway)
• ½ cup of mashed banana (if your sweetheart is BANANAS)

DIRECTIONS:
For the cupcakes:

Preheat the oven to 350°. Line 2 cupcake pans with baking cups or grease pans with butter if not using baking cups.

Sift together the flour, baking powder and salt in a bowl.

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.


**If adding a special Valentine ingredient:
Add the ingredient of your choice to the batter, mix for 10 seconds, then scoop batter into cupcake pans!

Pretty in Pink Strawberry Champagne Cupcakes

Saw this recipe on the Cupcakes Wars. Hope to try it soon.

Recipe courtesy Jenny Harrison and Mariel Williams, Cupcake Wars, 2010

Prep Time:20 min

Cook Time: 20 min
Serves: 18 to 19 cupcakes

Ingredients
Cupcakes:

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup fresh strawberries
3 eggs
1 cup extra-dry champagne
1/2 cup butter, melted
1/2 cup vegetable oil

Strawberry Whipped Cream Frosting:

4 cups heavy whipping cream
8 large marshmallows
2/3 cups powdered sugar
Champagne Simple Syrup, recipe follows

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.

Sift together the flour, sugar, baking powder, and salt in a medium bowl.

Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.

In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.

Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.

For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)

While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.

To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Champagne Simple Syrup:

1/2 cup extra dry champagne
1/2 cup sugar

In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.

Allow to cool slightly.

Chocolate-Covered Pretzel Rods

Ingredients

* 36 pretzel rods (1 package)
* 12 ounces semisweet chocolate bars
* 1- 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's

Directions

1. Heat chopped semisweet chocolate bars in the microwave in 30-second increments until melted.

2. Ladle chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits or mini M&Ms

3. Dry on a cooling rack until set.

Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat.

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

No Bake Cheesecake

Ingredients

Crust
4 C. Graham Crackers, (2 packages), crushed
4 Tablespoons Powdered Sugar
1 Cup Melted Butter

Crush Graham Crackers, add Powdered Sugar, Melt Butter, Mix Together and spread into 9×13 pan or 9 inch spring form cake pan.

Filling

2 8oz cream cheese, at room temperature
2 cups Powdered Sugar
2 tsps Vanilla
6 Tablespoons Milk
1 1/2 Tablespoons Fresh Lemon Juice

Mix all ingredients until smooth.

Fold in 16oz Whip Cream

Poor onto Crust

Refrigerate until ready to serve and top with your favorite pie topping!

Strawberry Cream Freeze

1 pkg (8 oz) cream cheese, softened
1 cup cold milk
1 pkg (3.4 oz ) JELL-O Vanilla flavored instant pudding
1 1/2 cups thawed Cool Whip
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 Oreo Pie Crust (6 oz)

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min.

Stir in cool whip, wafers and 1 cup berries. Swirl in ice cream topping.

Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Garnish with remaining berries.

Makes 8 servings.

Mini Cheesecakes

Treat your Valentine to Mini Cheesecakes!

• 1 (12 ounce) package vanilla wafers
• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1.5 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
2. Place one vanilla wafer in each liner.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each muffin liner with this mixture, almost to the top.
4. Bake for 20-25 minutes. Cool. Top with a teaspoonful of cherry pie filling or strawberries.