Try some of my favorite recipes!
The most simple, egg-free, butter-free, chocolate cupcakes I've ever made in my life (with some of my own tweaks)--from www.cooks.com
Liv's Changes: I reduced the sugar to 3/4 cup, used Canola oil, added a tsp. of vanilla, used nonfat milk instead of water, and used apple cider vinegar. I also re-wrote the directions because they are so vague. I like to mix all dry ingredients together and all wet ingredients separately. Alternate the milk and the dry ingredients when adding to the oil and sugar (always ending with dry ingredients) and ONLY BAKE FOR 18 minutes!
I have found that many recipes on this website are EXTREMELY easy which makes it even easier to tweak and make your own!
The light and airy vanilla bean cupcakes
I use...low-fat sour cream, nonfat milk, canola oil, and the finished product makes you think nothing is in the cupcake liner...it's THAT good!
Vanilla Beans--Use Madagascar...they are like $27 for 54 beans on Amazon!
The moist, pumpkin (add choco chips!) cookies without the icing...
I leave out...the icing because I'm not a HUGE fan of adding icing to cookies. I like to capture the full flavor of the cookie without the overwhelming sweetness that icing can bring to a dessert. Plus, I add chocolate chips to these cookies and they are a family/friend favorite!
The all-in-one snicker doodle COOKIE cupcake from Jessica featured on her website--How Sweet It Is.
I paired it with...cinnamon whipped cream. This would also be great with cinnamon chips added to the batter for that full-flavor treat!
Pumpkin Muffins from Joy of Baking
Liv's Changes: I added a homemade, cinnamon streusel to the middle of the muffin and also threw in some walnuts. I plan to add raisins the next time or even chocolate chips! Bake these in large muffin tins and it makes six :)
And of course...Liv's Bakery's very own, original, from nothing to everything, Cinnamon Swirl Latte cupcake. Please do not use my recipe without giving me credit :)
Cinnamon Swirl Latte
For the cupcakes:
1 1/2 c. (192g) unbleached, all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 tbsp. medium to strong coffee grinds
3/4 c. granulated sugar
1/2 c. canola oil
2 large eggs, room temp.
1/2 tsp. pure coffee extract
1/4 c. milk
For the swirl:
1/4 c. unsalted butter, melted
1/3 c. light brown sugar
1 tsp. cinnamon
Frosting (whipped cream or original butter cream featured below)
1 c. (2 sticks) unsalted butter, softened
2 c. confectioner's sugar
1-2 tbsp. milk
1 tsp. vanilla extract
Cupcake Directions:
1. Preheat the oven to 350 degrees
2. Line 12 cupcake cavities with liners of your choice
3. Combine flour, baking powder, salt, cinnamon and coffee grinds in a medium sized mixing bowl
4. Prepare the cinnamon swirl center. Melt the butter over the stove on low heat. Pour into a small heat safe bowl and add the cinnamon and brown sugar. Stir until the mixture is pretty smooth.
5. In a separate mixing bowl, combine the oil and sugar. Blend for about 2 minutes.
6. Add eggs one at a time, mixing well after each addition
7. Blend in the coffee extract. Mix until creamy.
8. Alternate the milk and dry ingredients, beginning and ending with the dry. Do not over mix the batter, as it will become "tough" and air bubbles will escape. Stop when ingredients are just combined.
9. Using an ice cream scooper, fill each liner 1/2 of the way with batter. Spoon a heaping tsp. of cinnamon swirl filling into each and swirl with a toothpick
10. Add a spoonful of cupcake batter on top to finish off (they will seem pretty full, but don't worry)
11. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with no wet batter on it.
Making the original butter cream frosting:
1. Cream butter in a mixing bowl until smooth
2. Slowly add the confectioner's sugar mixing well after each addition
3. Blend in the vanilla extract
4. Slowly add the milk or whipping cream to the frosting until you feel that it's the right consistency. My test: if the frosting doesn't move one bit when you tilt the bowl, it's ready!
5. Spread, drop, or pipe the icing onto the cupcakes and decorate as desired!
Cheers!
