@ T k V u

gastrogirl:

caramel banana cake.

bakerhi:

Recipe time!!
S’mores cupcakes (makes 16) adapted from Teacher Chef

What You’ll Need: 
For the crust: 

• 1 cup PLUS 2 Tbsp graham cracker crumbs
• 3 Tbsp sugar
• 5 Tbsp unsalted butter, melted

For the cake: 

• 1 cup PLUS 1 Tbsp sugar
• 3/4 cup PLUS 2 Tbsp flour
• 7 Tbsp cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/2 cup milk
• 1/4 cup plain applesauce
• 1 tsp pure vanilla extract
• 1/2 cup boiling water

For the frosting(!):

• 2 sticks unsalted butter (softened)
• (1) 7oz fluff jar
• 3 cups of confectioners sugar
• 1 tbsp milk
• 1 tsp vanilla 
• (Optional garnish) broken up pieces of hershey’s chocolate bars.

The How-To:

1. [CRUST] Preheat your oven to 350° F
2. Melt 5 tbsp butter in a bowl and mix into a larger bowl with the graham cracker crumbs and sugar until combined.
3. Take about 2 spoonfulls of the crust mixture and press it into the bottom of your cupcake liners. Bake like this for 5 minutes.
4. [CAKE] Mix the flour, cocoa powder, baking powder, baking soda & salt with a whisk in a small bowl. Set aside, but don’t forget about it. ;)
5. Mix the sugar, egg, milk, applesauce & vanilla until combined. Gradually add the flour mixture in (I usually do about 3 small additions.)
6. Lastly, add the 1/2 cup boiling water, mix.
7. BAKERHI NOTE: I was really worried about this batter just because it was so liquid-y and not very thick - don’t worry. It’s supposed to be like that. 
8. Pour into your baking cups (2/3 of the way full, folks) and pop the cupcakes into the oven for 18-20 minutes.
9. [FROSTING] Make sure your butter is soft for this.
   With a hand mixer,mix the butter and fluff until there are no chunks/it’s fully combined.
10. Add in the confectioners sugar, then the vanilla and milk. Mix!
    
    If the frosting can’t stand on it’s own, put it in the freezer for 5 minutes and try to frost your cupcakes afterwards. Don’t leave it too long though, marshmallow frosting doesn’t like to be hardened.

Among my friends, who are not outdoorsy, these cupcakes were a hit. The frosting is soft and mallow-y and will make your mouth happy. The crust goes well with the cake (even if I do find it to be a bit buttery for my taste), and no one can deny that Hershey’s chocolate is pretty delicious.

Even the people who stay inside all summer (because they’re too pale and burn immediately - cough cough, me) can enjoy outdoor cuisine! Have fun making this, your tastebuds will thank you. ;) 

Until next recipe, Bakerhi out!  

gastrogirl:

edible teacup treats with chocolate frosting.

f0o0od:

Chocolate Cupcakes with Peanut Butter-Cookie Dough Frosting

gastrogirl:

firecracker cupcakes in a jar.

bakerhi:

Recipe Time!
Vanilla Cupcakes with Lemon filling and Raspberry frosting
Freshy fresh for the start to your summer :) Makes 12 cupcakes!
(Lemon filling recipe from 52 Kitchen Adventures) 

What you’ll need: 

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 6 tbsp unsalted butter (room temp)
• 1 egg & 1 egg yolk (room temp)
• 1 tsp vanilla extract
• 1/2 cup skim milk

(Lemon Filling!)

Zest from 2 Lemons
1/2 cup Lemon Juice
1 egg + 1 egg yolk
1/4 cup of sugar 

(Frosting!)

• 3 cups confectioners sugar
• 1 stick unsalted butter (room temp)
• 2 tbsp skim milk
• 1/2 tsp raspberry extract
• A smidge of pink gel food coloring 

The How-To

• Preheat to 350 deg F
• Whisk the flour, salt and baking powder!
• Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam! 
• Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
• Bake these for 16-18 minutes - Pop them out, and let them cool.
• (For the Lemon Filling)
  Put the egg+egg yolk in a bowl and whisk until its combined. 
  In a double boiler (I did this to be safe, you could probably do this in a standard pot), put the lemon zest, the lemon juice and the sugar together to mix/simmer.
  When it’s -just- simmering, pour a little bit into the egg bowl to get it up to temperature, being careful not to cook the eggs - slow and steady.
  Once you’ve mixed the eggs a bit, pour everything into the pot and slowly bring up to medium heat. Stir until the mixture starts to look like a thicker “gel” - you’ll know it when you see it.
  Once you’re happy with the consistency, pour it into a bowl and stick it in the fridge for somewhere around a half hour. It wil congeal a little at the top, that’s okay.
  If you have a cupcake corer, core your cupcakes! Otherwise, take a spoon and scoop out a little bit of the center of the cake so you have room to put in your filling.
  I used a pastry bag to fill my cupcakes - you could probably use a spoon. Do it up!
  BAKERHI NOTE: I wouldn’t try to add a ton of the filling, if you end up having leftover, it’s very tart, but the sweet frosting really evens this out. :)
  Then, frost your cupcakes and enjoy! 

I’m keeping these babies in the fridge just because of the filling - but since this recipe only makes 12 cakes, you could probably just eat them all ;)
I wanted to do something completely different than I’ve done before. The vanilla cupcakes/frosting are really the only things that stayed close to the same, but I’ve never had so much fruit in my cupcakes before! It’s kind of exciting. 

I hope you like these as much as I do! Happy beginning to a crazy hot summer in the states. :)
<3 Bakerhi