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Unbeatable Chocolate Cupcakes

unbeatable chocolate cupcakes

Yield: 24

Kitchen time:  1 hour, 30 min

Total time: 3 hours

Ingredients:

Directions:

  1. Apply single layer of ganache over each cupcake.  Ice with buttercream.  If desired, garnish with chocolate curls

 

Source: Woman’s World magazine April 28, 2014 issue

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Dark Chocolate Ganache

dark chocolate ganache

Yield: 2 cups

Ingredients:

  • 2 cups finely chopped bitter-sweet chocolate
  • 1 cup heavy cream

Directions:

  1. Place chocolate in heatproof bowl.  In pot heat cream to almost boiling;  pour over chocolate.  Let stand without stirring until chocolate begins to melt, about 2 minutes.
  2. Using whisk, start at center of mixture and stir until combined and smooth.  Do not over-mix.
  3. Lightly press piece of plastic wrap onto top of ganache.  Refrigerate, stirring, every 5 min, until mixture begins to cools and thicken.

Variation:

  • Mint Chocolate Ganache: Replace half of chocolate in Dark Chocolate Ganache with mint chocolate.

Source: Woman’s World magazine April 28, 2014 issue

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Chocolate Cupcakes

FavoriteChocolateCupcakesLarge

Yield: 24

Ingredients:

  • 1/2 cup dark chocolate
  • 1/2 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup unsweetened applesauce
  • 1/2 cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract

Directions:

  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  Place chocolate in bowl.  Pour boiling water over chocolate; let sit 1 minute.  In bowl, sift flour, sugar, cocoa, baking powder and salt.
  2. On low speed, beat chocolate until smooth.  Add sour cream, applesauce, oil, eggs and vanilla; on low beat until just blended.  On low, beat in flour mixture until just incorporated.
  3. Fill each liner two-thirds full with batter.  Bake 13-15 min until pick inserted into centers comes out clean.  Cool 10 min.  Transfer from pans to racks; cool.

 

Source: Woman’s World magazine April 28, 2014 issue

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Grasshopper Cupcakes

Yield: 24

Kitchen time: 1 hour, 30 min

Total time: 3 hours

Ingredients:

Directions:

  1. Using a small knife, cut a core out of center of each cupcake, reserving cores.
  2. Dividing equally, spoon ganache into center of each cupcake.
  3. Ice with buttercream.
  4. Garnish with reserved cupcake cores.

 

Source: Woman’s World magazine April 28, 2014 issue

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Peanut Butter Cream

Yield: 1 1/2 cups

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup smooth peanut butter
  • 1/2 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Directions:

  1. Melt butter.  On low speed, beat butter with peanut butter, confectioners’ sugar, vanilla extract and salt until smooth.
  2. Refrigerated briefly until smooth enough to spread.

 

Source:  Woman’s World magazine April 28, 2014 issue

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Banana Cupcakes

Yield: 24

Kitchen time: 1 hour, 20 min

Total time: 2 hours, 30 min

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp + 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cups packed brown sugar
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 4 eggs
  • 1 Tbsp vanilla extract
  • 4 ripe bananas, peeled, mashed
  • 1 1/2 cups Peanut  Butter Cream
  • 6 cups Chocolate Buttercream
  • 24 banana slices

Directions:

  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder, cinnamon and salt; stir in brown sugar until evenly blended.  In separate bowl, beat granulated sugar and butter on medium speed until smooth.  Add oil, sour cream, buttermilk, applesauce, eggs and vanilla.  Mix until ingredients are well blended and smooth.
  2. On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fill each liner two-thirds full with batter.  Bake 20-25 min or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks; cook completely.
  3. Spread about 2 tsp peanut butter cream over each cupcake; refrigerate until firm, about 30 min.  Ice with chocolate buttercream.  Garnish with banana slices.

 

Source: Woman’s World magazine April 28, 2014 issue

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Raspberry Puree

raspberry puree

Yield: 1 cup

Ingredients:

  • 1 1/2 cups fresh or frozen raspberries
  • 2 Tbsp lemon juice

Directions:

  1. Combine raspberries and lemon juice in a pot over medium heat; cook, stirring occasionally, until liquid begins to form.
  2. Cook until mixture starts to thicken.
  3. Pour into fine sieve set over bowl.  Use rubber spatual to stir and press puree through sieve; discard seeds.
  4. Refrigerate.

 

Source: Woman’s World magazine April 28, 2014 issue

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Raspberry Almond Poppy Seed Cupcakes

raspberry almond cupcake

Yield: 24

Kitchen time:  1 hour, 45 min

Total time: 3 hours

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp + 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 1 cup sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 3 eggs
  • 2 Tbsp vanilla extract
  • 1 Tbps vanilla bean paste
  • 1 Tbsp almond extract
  • 1/2 cup raspberry puree
  • 6 cups Raspberry Buttercream
  • crushed almonds, optional
  • 24 fresh raspberries

Directions:

  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder and salt; stir in poppy seeds.  In separate bowl, beat sugar and butter on medium speed until smooth.  Add oil, sour cream, buttermilk, applesauce, eggs, vanilla, vanilla bean paste and almond extract.  Mix until ingredients are well blended and smooth.
  2. On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fold in raspberry puree until batter is marbled, not blended.  Fill each liner two-thirds full with batter.  Bake 20-25 min or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks, cool completely.
  3. Ice with buttercream.  Garnish with almonds, if desired and raspberries.

 

Source: Woman’s World magazine April 28, 2014 issue

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Vanilla Buttercream

vanilla buttercream

Yield: 12 cups

Ingredients:

  • 2 lbs unsalted butter, room temperature
  • 4 lbs confectioners’ sugar
  • 1/4 cup milk
  • 3 Tbsp vanilla extract
  • pinch of salt

Directions:

  1. On medium speed, beat butter until light and fluffy.
  2. On low, gradually beat in half of confectioners’ sugar until smooth.
  3. Alternately beat in remaining sugar with milk until smooth and creamy.
  4. Beat in vanilla and salt.

Variations:

  • Chocolate Buttercream: Prepare Vanilla Buttercream.  Gradually beat in 1 1/2 cups unsweetened cocoa powder, then 1/4 cup Dark Chocolate Ganache.  Yields: 12-13 cups
  • Grasshopper Buttercream: Prepare Vanilla Buttercream.  Beat in 2 tsp mint extract and green food colouring.  Fold in 1/4 cup crushed Oreo cookies.  Yields: 12 cups
  • Raspberry Buttercream: Prepare Vanilla Buttercream.  Beat in 1/4 cup Raspberry Puree.  Yields: 12 cups

Source:  Woman’s World magazine April 28, 2014 issue

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Lime Curd

180112 The Press FEATURES - ZEST. Lemon Curd for Pat Churchill story

Yield: about 3 cups

Ingredients:

  • 3/4 cup egg yolks (10 yolks)
  • 2/4 cup whole eggs (4)
  • 3/4 cup sugar
  • 3/4 cup fresh lime juice
  • 3/4 cup butter, room temperature
  • grated zest of 4 limes

Directions:

  1. In heatproof bowl, mix egg yolks, whole eggs, sugar and lime juice; add butter and lime zest.
  2. Place bowl over pot of simmering water.  Cook stirring occasionally, until thickened (temp should register 160F on thermometer).
  3. Strain mixture into another bowl; whisk until smooth.
  4. Cool; cover and refrigerate.

 

Source: Woman’s World magazine April 28, 2014 issue

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