Posts Tagged ‘cupcakes


Billy’s Vanilla Cupcakes with Buttercream Frosting


Billy’s Vanilla Cupcakes with Buttercream Frosting

This cupcake recipe is from Martha Stewart, based on a recipe from Billy’s Bakery in NYC.  My friend Lola made these for our neighborhood Halloween party a couple years ago and they were so good, I’ve been waiting for an opportunity to make them.  What I like about these is that they taste very homemade, very cakey.  They’re something you’d want to eat with a big glass of cold milk.

There’s a lot of confusion and some complaints about falling cupcakes in the reviews for this recipe on Martha Stewart’s website.  Apparently the written recipe doesn’t match the video, and some people have trouble with the cupcakes sinking in the middle.  I watched the video and then read the recipe, and mainly stuck with what they did in the video – the cupcakes turned out fine.  One thing to watch for is that the recipe tells you to mix the milk and eggs together, but the video doesn’t.  I followed the video’s directions.


I cut the recipe in half and it made 17 cupcakes.  I used ¾ tablespoon baking powder, half the quantity of splitting the difference between what the video said to do and what the recipe said to do.  The cupcakes rose just fine, were light and fluffy and did not have indentations in the middle.  I baked them for 19-20 minutes, but started checking them at 17.  If they brown on top, chances are you’ve left them in too long.  The tops of these stay white even when they’re done.


Vanilla Buttercream

I halved the buttercream frosting recipe and it still made more than was needed.  There were some complaints in the reviews about the frosting being “too sweet” and the need for less sugar.  Well, this frosting, like most, basically IS sugar.  You can’t reduce the amount of powdered sugar because that’s what is creating the body of the frosting – otherwise it will be a runny mess.  Anyway, the frosting tasted good to me and is easy to work with.  I made it pretty stiff so it wouldn’t run off the cupcakes and added sprinkles to each cupcake immediately after frosting.



Ooey-Gooey Black and White Stuffed Cupcakes

Holy molten chocolately goodness!  These are total chocolate/sweetness overload.  The Ooey-Gooey Stuffed Cupcake recipe comes from Emeril/Food Network.  I used Hershey’s Special Dark cocoa powder, which made the body of the cupcakes even more intensely chocolate-flavored.

You can serve these in their little cups or fancy them up on a plate with the chocolate sauce.  I sifted a little bit of powdered sugar on top before drizzling the chocolate.  The only other change I made was to omit the coconut.

Dusting with cocoa powder and garnishing with mint leaves and/or raspberries would also add some nice finishing touches.  I had trouble taking a picture of the cross-section of the cupcake without it looking like a pile of wreckage, but you’ll  see my attempt above.  These are best served warm from the oven.  They kind of implode as they cool because of the gooey center.


Banana Cupcakes with Chocolate Ganache & Cream Cheese Frosting

I found this recipe for Banana Cupcakes with Chocolate Ganache & Cream Cheese Frosting
in the San Francisco Chronicle when I searched for a dessert to make with bananas and chocolate.  I really had no idea whether this would turn out or be a total disaster, first of all because this is a more complicated recipe than I usually make and also because I was missing three important ingredients: buttermilk, corn syrup, and powdered sugar.

Making a buttermilk substitute is easy to do with milk and vinegar or lemon juice, so that’s what I did.  The cupcakes seemed to come out fine.

In the ganache, I substituted brown sugar for the corn syrup.  It dissolved and the ganache seemed none the worst for wear.

The powdered sugar in the frosting was the most major ingredient missing.  I made the frosting according to the instructions and added ½ cup regular sugar instead of the 2 cups powdered sugar.  I beat the frosting extra to be sure the sugar dissolved.  The frosting wasn’t as stiff as it should have been, but tasted good and was thick enough to stay on the cupcakes.

Filling the cupcakes with ganache was challenging.  I used an icing bag with a small tip, but the cupcakes were so dense that not much chocolate went in.  A better approach would be to cut out a small hole in the tops of the cupcakes, add filling, and then cover the hole with the icing layer.

The cupcakes looked fine but a little boring when I was finished, so I grated some Ghirardelli Espresso Escape Intense Dark Chocolate over the tops of the them.

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