Peppermint Mocha Cupcakes

Packed with flavor, you can't go wrong with these festive cupcakes!

I've been missing cupcakes a lot lately. Last year with the cupcake business, I had cupcakes coming out of my ears, but since starting college I haven't been able to make any. Cupcakes are a labor of love in time and ingredients! However, I do have all of my supplies with me, just in case.

Thus, my holiday baking list includes: church windows, buckeyes (coming soon!), and the delicious peppermint mocha cupcakes that I saw on Sally's Baking Addiction. I picked a morning, and whipped these cupcakes up. It actually took a really long time because I knew where nothing was in my mom's new kitchen... But a few hours and two sore feet later I had a nice row of fresh cupcakes with pretty swirls of pink and white frosting. Well, some swirls were pretty—it was my first time doing two-toned frosting.

The frosting was actually some of the best I have tasted. I don't know if it was the use of cream instead of milk, the type of butter I used (salted cream), or what, but it was SO good! I may have licked my frosting spatulas clean ;)

Peppermint Mocha Cupcakes

Makes 12 cupcakes

Notes:

*Use instant coffee, not coffee granules.

*It is alright to use cake flour instead of all-purpose flour. Cake flour will make the cupcakes slightly softer.

*Buttermilk is essential. If you do not have real buttermilk, you can make a substitute:  mix 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Let sit for 5 minutes to curdle.

*Instead of heavy cream, milk or half-and-half can be used, but the frosting will not be as creamy.
*Immediately before serving, sprinkle on crushed candy canes; if done too far in advance, they will melt.

*To learn how to make swirled frosting: http://sallysbakingaddiction.com/how-to-make-swirled-frosting/

Recipe from: http://sallysbakingaddiction.com/2013/11/24/peppermint-mocha-cupcakes/

Spice Doughnuts with Brown Butter Glaze

Lately, it's been 60°F here in Moscow—fall seemed to come almost overnight, complete with a cold for me.

This horribly obnoxious cold started right at the beginning of the week, forcing me to suffer through five endless days of school with it. Within those five days, I had four tests, which meant that between sniffles, I had to quietly (and very awkwardly) blow my nose while avoiding eye contact with everyone in the otherwise silent room. Let's just say that it made for a long week, and I never thought the weekend would come. Miraculously, I was almost better by the time it did arrive, so then I could enjoy it by making us some fall donuts!

I think cats also know when fall has come. After keeping me warm during the night by cuddling with me, Kamber also kept me company in the kitchen, weaving in and out of my legs, tripping me up, begging for attention. Later as Mom was eating her fresh donuts on the couch, Kamber nosed her way onto Mom's lap. Kamber really seemed to want a bite of fall and some warmth!

These donuts have a cozy aroma...one bite of these and you'll get a mouthful of fall spices: cinnamon, allspice, ginger, and nutmeg. A yummy treat for a cold morning!

Spice Doughnuts with Brown Butter Glaze

Time: 35 minutes

Makes: 15 donuts

Recipe from: http://tutti-dolci.com/2014/09/spice-doughnuts-with-brown-butter-glaze/

Glazed Streusel Coffee Muffins

Yesterday we went to the old circus here in Russia. We had so much fun! I loved the sea lions...they all had little personalities, clapping their flippers, bobbing their heads, doing tricks (or refusing to do them)...basically, begging for treats! They were so funny!

Anyways...I just had to share that. Now onto the muffins!

These muffins are perfectly moist when they're just a little bit warm from the oven—and then there's the bonus of the warmth bringing out the coffee flavor. That said, do not hesitate to gobble these down as soon as they cool down enough so as not to burn your tongue.

And there are also so many other layers of flavors, too—spices, maple syrup...and chocolate, if you're like me! I went all out with the streusel and glaze, and then took a step farther with the chocolate chips. Let's just say these weren't the healthiest muffins ever!

While these take a little time to make, the end result is worth it.

Streusel Coffee Muffins with Maple Glaze

Makes 12-13

Ingredients:

Streusel:

1/2 cup all-purpose flour

1/2 cup tightly packed light brown sugar

1/2 tsp. ground allspice

5 Tbsp. butter (cold and cut into bits)

Muffins:

2 cups all-purpose flour

1/3 cup sugar

1 Tbsp. espresso powder

1 Tbsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. sea salt

1/3 cup tightly packed light brown sugar

1 cup strong brewed coffee (cooled)

8 Tbsp. (1 stick or 1/2 cup) melted butter (cooled)

1 egg

1/2 tsp. vanilla extract

Maple Glaze

3/4 cup powdered sugar, sifted

about 6-8 Tbsp. pure maple syrup

Directions:

Streusel:

1. Whisk the flour, brown sugar, and allspice in a small bowl until blended.

2. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs.

3. Cover and refrigerate while you make the muffins.

Muffins:

1. Preheat the oven to 400F. Butter, spray, or line 12 molds of a regular sized muffin pan. Set aside.

2. In a large bowl whisk together the flour, sugar, espresso powder, baking powder, cinnamon, nutmeg, and salt.

3. Stir in the brown sugar, making certain that there are no lumps.

4. In another bowl, whisk the coffee, melted butter, egg, and vanilla extract together until well combined.

5. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter may be lumpy; do not over-mix.

6. Divide the batter evenly among the muffin cups.

7. Remove the streusel from the refrigerator. Sprinkle it over each muffin, then use your fingers to gently press the crumbs into the batter.

8. Bake 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

9. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold. Remove muffins and cool completely on racks.

10. Add glaze if desired.

Glaze:

1. In a medium bowl combine the sifted powdered sugar and maple syrup.

2. Mix, adding more maple syrup if needed, to achieve a smooth, sticky glaze. Drizzle over the cooled muffins with a whisk or fork.

Recipe from: http://www.unegaminedanslacuisine.com/2009/12/streuseled-coffee-muffins-with-maple.html

Recipe adapted from: Baking From My Home to Yours by Dorie Greenspan

Baked Cinnamon Donuts

I woke up today and wanted donuts. I'm just guessing, but it was probably because I dreamed about them last night. Just guessing. Anyways, half an hour later, I was sinking my teeth into a warm, soft, cinnamon-y donut, and the kitchen smelled wonderful!

We had no cream cheese (or maybe we did, but the words were in Russian so I couldn't tell) so I simply omitted it. Just mix with a fork the powdered sugar, cinnamon, and vanilla together, then add milk a little at a time until it's the right consistency.

Baked Cinnamon Donuts

Ingredients:

1 cup all-purpose flour

1/4 cup granulated sugar

3 Tbs. light brown sugar, packed

1 tsp. baking powder

1 tsp. cinnamon (add more if you want a stronger cinnamon flavor)

1/2 tsp. salt, optional and to taste

6 Tbs. buttermilk

1 large egg

1/2 tsp. vanilla extract

1 Tbs. unsalted butter, melted

Vanilla Cream Cheese Glaze

1/2 cup confectioners' sugar

1 to 2 Tbs. cream cheese, softened

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

splash Milk, Half & Half, Cream, or Heavy Cream

Directions:

Donuts:

1. Pre-heat oven to 325 F and lightly grease or spray a Nonstick 6-Cavity Donut Pan  (or a muffin pan) with cooking spray.

2. In a large bowl, mix together flour, sugar, baking powder, cinnamon, and optional salt.

3. Add buttermilk, egg, vanilla and melted butter.  Whisk to combine.

4. Use a pastry bag fitted with a large round tip, a Ziploc bag with a corner cut off, or a spoon to pipe the batter into the donut or muffin pan.

5. Bake 8 to 11 minutes, or until doughnuts spring back when touched.  Donuts will not be golden brown, but should be springy. Cool about 5 minutes in pan before removing.

Vanilla Cream Cheese Glaze:

1. While donuts are cooling, make the glaze by combining powdered sugar, cream cheese, vanilla extract, cinnamon, and a small splash of milk. Whisk to combine, adding the milk as necessary, until desired consistency is achieved.

2. Dip the donuts into the glaze. Donuts are best fresh, but will keep airtight at room temperature for up to 3 days.

Recipe from: http://www.averiecooks.com/2011/11/baked-cinnamon-bun-donuts-with-vanilla-cream-cheese-glaze.html

Mochaccino Cupcakes

Now that we finally have some snow, a nice coffee and chocolate cupcake hits the spot.

Actually, these would be good anytime of the year, but that's besides the point!

You're probably asking yourself why you need more coffee and chocolate in your life right now, but that question answers itself. It's a coffee and chocolate cupcake! Yum! Just maybe you don't need this cupcake right before bed. Unless it's a mini one, because those are so small and cute you can eat them anytime of the day right? You could even argue eating them for breakfast...it is coffee, after all.

The cake has good, noticeable coffee and chocolate flavors, and the frosting tastes like coffee, but better because it's mixed with butter and powdered sugar! The chocolate pieces in the cake go a long way, making this cupcake extra good—so don't skip them!

Mochaccino Cupcakes

makes: 30 standard cupcakes

Ingredients:

3/4 cup softened butter

3 eggs

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 cup strong brewed coffee, cooled

2 cups sugar

2 tsp vanilla

1 cup dark, bittersweet, or semisweet chocolate pieces

Directions:

1. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt.

2. In a 2-cup glass measuring cup combine milk and coffee. Set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl, beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

4. Stir in chocolate pieces.

5. Bake at 350ºF for about 18 minutes or until tops spring back when lightly touched.

6. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

7. Top with coffee buttercream. Use cocoa powder, ground cinnamon, chocolate shavings, sprinkles, or creme-filled rolled wafers (such as Pirouettes) to garnish.

Coffee Buttercream

makes about 2 cups

Ingredients:

1/3 cup softened butter

4 cups powdered sugar

3 Tbs strong brewed coffee, cooled

1 tsp vanilla

Directions:

1. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.

2. Gradually add 1 cup powdered sugar, beating well.

3. Beat in 3 tablespoons strong brewed coffee, cooled, and 1 teaspoon vanilla.

4. Gradually beat in 3 cups additional powdered sugar.

5. If necessary, beat in additional coffee until buttercream reaches a spreading consistency.

Recipe from: "Cupcakes." Better Homes and Gardens 2011: 97. Print

Baked Cake Donuts

My brother is returning to Michigan this morning. Of course I wanted to make him one more thing before he left (plus I wanted to try my new donut pans), so I let him pick a donut flavor. Vanilla, it was decided.

This Wilton recipe seemed like a safe way to go, so my mom and I mixed up these donuts from start to finish in about 40 minutes; they were very easy to make, plus a half recipe of Alton Brown's glaze covered all 12 donuts perfectly! While these donuts do not taste like Krispy Kreme's, they are a fun treat!

Some of our donuts were a bit over-filled, so some of the holes are hidden. You can make this recipe into donut holes by using a mini cupcake pan. They will also work in a normal cupcake pan. We used all-purpose flour, but if you do this, make sure not to skip the sifting step! Sifting keeps your donuts a little lighter, which is extra-important if you don't use cake flour.

Baked Cake Donuts

Makes 12 donuts

Ingredients:

2 cups cake flour, sifted

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1 teaspoon salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 tablespoons butter, melted

Directions:

1. Preheat oven to 425°F. Spray donut pan with vegetable cooking spray.

2. In large bowl, sift together flour, sugar, baking powder, nutmeg and salt.

3. Add buttermilk, eggs and butter. Beat until just combined.

4. Fill each pan cavity approximately 2/3 full. Bake 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing.

5. Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh.

Recipe from: http://www.wilton.com/recipe/Baked-Cake-Donuts

Vanilla Donut Glaze

Makes enough for 20-25 donuts

Recipe adapted from: http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze-recipe/index.html?oc=linkback

Butter Frosting

This weekend I had an order of vanilla and chocolate cupcakes with vanilla frosting. They turned out very classic and elegant looking. And, I was told, they tasted great (I only tried the individual parts...not a whole cupcake)! This recipe is easy and versatile. Add food coloring, flavoring, nuts, sprinkles...the choices go on. Actually, this recipe makes too much frosting for what I usually need, so I halve it. But this time I made the full recipe, and it frosted all of my 36 cupcakes exactly. It sits nice and fluffy on top of the cupcakes! I used a pastry bag and a large star-shaped tip to frost these; they look a little like roses from the top.

After my mom and I made the cupcakes, my mom showed me how to use her nice camera. Nice, clear photos—and some playing around with backgrounds! I couldn't play long though because exam studying was calling...

Butter Frosting

Frosts about 36 standard sized cupcakes

Ingredients:

3/4 cup butter

2 pounds powdered sugar (about 8 cups)

1/3 cup milk

2 teaspoons vanilla (if you want a more white colored frosting, use clear vanilla)

extra milk

food coloring (optional)

Directions:

Allow butter to stand at room temperature for 30 minutes. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth.

Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until frosting reaches spreading consistency. If desired, tint with food coloring. Makes about 4 1/2 cups.

Milk Chocolate Butter Frosting: Prepare as above, except melt 1 cup milk chocolate pieces; cool. Beat into the butter before adding the powdered sugar.

Chocolate Butter Frosting: Prepare as above, except substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar.

Strawberry Butter Frosting: Prepare as above, except beat 1/3 cup strawberry jam into butter before adding powdered sugar.

Irish Cream Butter Frosting: Prepare as above, except substitute Irish cream liqueur for the milk.

Coffee Butter Frosting: Prepare as above, except add 1 tablespoon instant espresso powder or coffee crystals to the butter or substitute strong brewed coffee for the milk.

Recipe from: Better Homes and Gardens

Lemon Buttercream Frosting

In the IB program, I have to do something called 'CAS' (creatvity, action, service), and I have to make a project involving at least two of those categories. It took awhile, but eventually I found the perfect CAS project for me: a cupcake business. I had been wanting to start a cupcake business before, but I didn't have the time. Now, since it's with CAS, I have to make time! Today I had my second order, involving vanilla cupcakes with lemon frosting. Never having made lemon frosting before, I debated over whether to use the recipe in my cupcake book or one I found on bettycrocker.com. I went with the one online because it seemed more lemon-y, and took less ingredients.

I started out making a half recipe, but it only covered 9 of my cupcakes; I had to make more. The flavor turned out really good! Sweet and lemony. I didn't eat a cupcake with the frosting on it, but I'm sure it was yummy!

Lemon Buttercream Frosting

Ingredients:

1 1/4 cups butter or margarine, softened

2 teaspoons grated lemon peel

3 tablespoons lemon juice

3 cups powdered sugar

milk

Directions:

Beat butter, lemon peel and most of the lemon juice in a medium bowl on medium speed for 30 seconds. Gradually beat in powdered sugar. Add more lemon juice to taste. Add milk 1/2 teaspoon at a time until reaches piping consistency. Beat 2 to 3 minutes longer or until light and fluffy.

Recipe adapted from: http://www.bettycrocker.com/recipes/lemon-buttercream-frosting/af150e16-924b-49f2-aa55-2984585f2af0

Glazed Chocolate Donut Holes

I probably shouldn't experiment on guests anymore, but I can't help myself; they provide the perfect excuse for making something a little extravagant, like these donut holes.

A few weeks ago I needed something yummy for a party, so of course I decided to take my chances and experiment rather than make something I knew would turn out good, but on Sally's Baking Addiction I found these donut holes. And they were way better than I had ever hoped. They were so good that two people asked for the recipe afterwards (squeal!). This 'experiment' did pay off!

They actually took me quite a long time to make, but it was my first time making them, so I'm sure next time it'll go faster. A few notes about the original recipe below, I would suggest filling the cupcake tins about 2/3 full, not 3/4 (but you should probably experiment with that a little). Also, for the glaze I put about 1/2 teaspoon more lemon juice in because I thought the chocolate, lemon, and sugar complimented each other well, but that's a personal preference. I chose to glaze both sides, which is probably what took so long. I dipped them halfway in, then left them in the freezer for awhile. Anywhere from 15 to 30 minutes is probably ok, but just play it by ear. These could be made in a donut pan, but I think donut holes would be better. Plus, you can have more than one!

I'm just warning you, be prepared to lose your self control. I ate at least five, and all of the donuts were gone before the party was over. Yum.

Glazed Chocolate Donut Holes

Recipe from: http://sallysbakingaddiction.com/2013/09/06/glazed-chocolate-donut-holes/

Brown Butter Baked Doughnuts

Recently my dad and I made these donuts for breakfast. We should have made them sooner...he sent me the link from Joy the Baker, and it just sat in my inbox for awhile. One weekend I said "let's try them!" and they were amazing—of course. I think it's pretty awesome that we can make baked donuts that actually taste like donuts super easy at home. I don't have a donut pan (I want one though!), but I do have a mini cupcake pan...which so happens to make something similar to donut holes!

These are absolutely divine, just like donuts are supposed to be. We ended up with a little extra chocolate glaze so I just kept dipping my donut holes like it was fondue...yum! I'm not sure what made them taste so donut-y...the frosting definitely had something to do with it I think.

I only dipped the tops of my donut holes because I have tried in another recipe to completly cover the donut holes. It did not work well–we're talking hours...putting them in the freezer, messy hands, running out of frosting and making more. If you really want to dip them all the way, use the freezer and be patient!

Brown Butter Baked Doughnuts with Chocolate Glaze

makes 6 doughnuts or 24 doughnut holes

http://joythebaker.com/2013/09/brown-butter-baked-doughnuts/