♥Cupcakes o^^o

Neapolitan Dynamite Cupcake

Ingredients
5 large egg whites
1-1/2 cups sugar
1 cup (2 sticks) unsalted butter, softened, cut into tablespoons
3 tablespoons cherry preserves
1/4 teaspoon almond extract
Pink or Red food coloring

Directions

1. In the bowl of a stand mixer, whisk egg whites gently with a pinch of salt.
2. Add sugar and stir.
3. Place the bowl over a small pot of simmering watering so the bottom of the bowl is not touching the water and whisk vigorously until the sugar is melted about 4-5 minutes. The mixture will become thick and white. Test by rubbing mixture between your thumb and index finger; if you can feel the grains of sugar it’s not ready. It should feel completely smooth. At the this point the eggs are pasteurized and safe to eat.
4. With the whisk attachment of the electric miser, beat on high for about 7 minutes until shiny, stiff peaks form.
5. Lower to medium speed add in softened butter one or two tablespoons at a time until butter is completely incorporated.
6. Switch to paddle attachment and set the speed to low. Add in Cherry Preserves, almond extract and food coloring. Mix for about 5 minutes to eliminate any air bubbles.

Strawberry Shortcake Cupcakes

Ingredients
CAKE

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

FROSTING AND TOPPING
6 tablespoons unsalted butter, softened
2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream
Strawberry jam

Directions

1. Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
5. Meanwhile, make the frosting: In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
6. Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

The Skinny Chef cupcake

Ingredients
Light Cream Cheese Icing :

Makes 1 1/2 cups of icing
4 ounces reduced fat cream cheese
1/2 cup powdered sugar
1/2 cup fat free sour cream
1 teaspoon vanilla extract

Directions

Place cream cheese and powdered sugar in a large bowl.
With an electric mixer beat until very smooth on high speed.
Add sour cream and vanilla extract and coloring of your choice.
Beat until well combined.
Chill at least 1 hour before icing.

Colorings:
Bright Pink:
1 tablespoon beet juice from the can
Rose:
1 tablespoon concord grape jelly
Green:
1/2 teaspoon green tea powder
Yellow:
1/2 teaspoon ground turmeric

Chocolate Ganache
Makes 1 1/2 cups ganache
1 cup semi sweet chocolate chips
1/2 cup half and half
Place chocolate chips and half and half in a small saucepan over low heat.
Melt the chocolate 1 to 2 minutes, stirring constantly until the chocolate is smooth and well combined.
Use a small rubber spatula, use immediately to ice cupcakes or cake.

Yellow Cake
Makes 12 cupcakes or a double-layer 9-inch cake
Nonstick spray
3 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup trans-fat-free margarine
1 1/4 cups granulated sugar
3 egg whites
1 teaspoon vanilla extract
1 1/4 cups skim milk

Directions

Preheat oven to 350°F.
Line a 12-cup muffin tin with papers or coat two 9-inch cake pans with nonstick spray.
Place the flour, baking powder, and salt in a large bowl, whisk until smooth.
Set aside.
In another large bowl, place the margarine and sugar.
With an electric mixer, beat the sugar into the margarine until smooth.
Add the egg whites and vanilla extract, and blend until smooth.
In three additions, alternate between flour mixture and the milk, mixing well after each addition. Transfer batter to muffin papers or 9-inch pans.
Smooth the top with a rubber spatula and bake 15 to 20 minutes until the cake springs back to the touch.
Cool for 5 minutes, then remove the cupcakes or cake from the pans and cool completely on a wire rack before icing.

Pink Velvet Cupcake with buttercream frosting

Ingredients
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
3/4 tsp salt
3 large eggs, room temperature
3/4 cup butter, room temperature
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract red food coloring
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp vinegar Buttercream frosting

Directions

1. Preheat oven to 350 degrees.Line cupcake pans with paper liners.
2. Whisk together flour, cocoa powder, and salt; set aside.
3. In a separate bowl, beat butter for 30 seconds until fluffy. Add sugar and vanilla and beat until combined. Add eggs one at a time and beat on medium speed. Beat in food coloring on low; add your desired amount, less for a more pink look and more for a redder look.
4. Alternately add flour mixture and buttermilk to egg mixture, beat until combined.
5. Stir together baking soda and vinegar. Add to batter; beat until combined.
6. Fill cupcake liners 2/3 full. Bake 15-18 minutes, or until toothpick inserted near center comes out clean.
7. Let cool, then frost with butter-cream frosting.