The crunchy aspect of the Biscoff spread in the frosting lends it a wonderful mouthfeel, and I have to admit, while the cupcake itself was good, I sort of felt its sole purpose was to just hold the amazing frosting.
Let's be honest: cupcakes have a pretty prissy reputation. From their pop culture debut during the '90s via Magnolia Bakery's appearance in Sex and the City to the current endless, maddening debates about where the best cupcake can be found and what "the next cupcake" is, mention cupcakes in front of anyone older than 6 years old and you're likely to be greeted with an eye roll and a heavy dose of sarcasm.
That's all fine, and I'd even argue that the eye-rolling is warranted. That doesn't mean that there isn't room for exploration, though, in this very played-out field.
Enter the bacon cupcake. Molasses spice cake with cream cheese frosting is surprised by a wallop of porcine goodness (there is a not inconsiderable amount of rendered bacon fat lurking in that frosting) and then, gloriously, crowned with a strip of candied, perfectly crisp bacon. It's unexpected, perverse, even obscene... and it's pretty damn good.
Click here to see the Bacon: It's What's for Dinner story.
I am stella from Sri lanka.
Everyone loves cupcakes. They are small but wonderfully sweet. Try this recipe.
* 100 grams Cake Flour, Sifted
* 1 teaspoon Baking Powder
* 50 grams Butter
* 4 whole Eggs (separated)
* 150 grams Sugar
* 1 teaspoon Vanilla
* 1 container Frosting, 16 Ounce Tub, Or Your Favorite Recipe
* Optional Decorations, Sprinkles, Etc
Sift the flour and baking powder three times.
Melt the butter in a small pan over low heat. Let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar to the whites, little by little and continue beating until sugar dissolves.
Next add the egg yolks to the egg white mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Now line a cupcake tin or muffin tin with paper cups. Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 180 c degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
Remove the cupcakes from the oven and let cool before decorating. When the cupcake is cool, spread butter icing on the top of the cupcakes.
Decorate with flowers. I made them using gum paste. I’ve done this in the photo above.
Serve and enjoy.
No one can resist the beauty of a cupcake, but sometimes you're not in the mood for that much sweetness. These cupcakes provide the perfect antidote by adding a tart zing to a plain old cupcake.
A lot of "lemon meringue cupcakes" have you add lemon curd in the middle. However, I believe that curd is time-consuming and doesn't pack enough lemony punch. As a substitute, here we have added actual lemons that are already broiled a bit to caramelize them. It's rare when something is easier and tastes better!
If you have a favorite plain cupcake recipe, you can always just stick to that as your base, but make sure to put in a bit of lemon juice to bring it all together.
Click here to see Cupcakes Galore.
Ask anyone who knows me and my cooking and they'll tell you: I am not a sweet tooth kind of girl. When tasked with things that involve sugar and baking, I always find a way to finagle myself out of the situation and end up with a savory result. Whether you have a sweet tooth or not, I can tell you one thing: this is not your average cupcake.
Click here to see Cupcakes Galore.
This recipe makes sweet, chocolaty cupcakes for the candida diet. Made with rich organic cocoa and a light coconut cream icing, these desserts are decadent, grain and gluten-free, and sweetened only with stevia, so pick one up and check your guilt at the door. Click here to see the story on the candida diet
Make Magnolia Bakery's most popular flavor at home! The vanilla cake is rich and buttery with a light crumb. In addition to the vanilla cupcake, Magnolia offers their classic chocolate cupcake with chocolate or vanilla buttercream, as well as a selection of specialty flavors, including red velvet, devil's food, caramel, hummingbird, pistachio, s'mores, and coconut.
Lasagna cupcakes are one of the easiest, most versatile morsels I like to make at home, especially when hosting a large group of friends. It’s my favorite kind of dish: one that demands little time, but garners endless praise from party guests. Though this particular recipe yields a classic meat lasagna, have fun changing it up to create an edible kaleidoscope of these mini-pasta stacks. My favorite variations include pesto, fontina, and pine nuts; gruyere, béchamel, and shaved mushrooms with a drizzle of truffle oil; or crabmeat, vodka sauce, and asiago. A simple visit to a local market can provide fodder for endless inspiration.
Oh, do I love cannoli, but the shells can be a huge pain to make. They take so long, they have to be just right, and when they break, it's game over. So one day when my girls and I were baking cupcakes (for Milania to take to school for her birthday), we decided to make a cannoli cupcake. It's really a regular cupcake, filled with cannoli cream, and then topped with a special chocolate frosting.
I'm proud of my homemade cupcake recipe for three reasons: There's no vegetable oil in it, it's fairly light (½ cup yogurt and ½ cup butter instead of the traditional 1 cup butter), and you can whip up the batter in a snap in a single bowl. All the dry ingredients get mixed together and then all the wet ones get added in.