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Recipes
Margarita Cupcakes
By amsgg
Preheat the oven to 325 degrees F
- For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- Zest and juice of 1½ limes
- 2 tablespoons tequila
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
- To Brush the Cupcakes:
- 1 to 2 tablespoons tequila
- For the Tequila-Lime Frosting:
- 1 cup unsalted butter, at room temperature
- 2¾ cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch of coarse salt
Mocha Cupcakes with Espresso Buttercream Frosting
By amsgg
. To make the Cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room t...
- For the Cupcakes:
- 11/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup strong brewed coffee, at room temperature
- 1½ teaspoons espresso powder
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, at room temperature
- For the Espresso Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons espresso powder
Red Velvet Cupcakes with Cream Cheese Frosting
By amsgg
oven to 350 degrees F. Line a standard muffin/cupcake pan with liners
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- For the Cream Cheese Frosting:
- 4 ounces butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
Shamrock Shake Cupcakes
By amsgg
. Make the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- ¾ cup + 2 tablespoons cake flour
- ½ cup + 2 tablespoons all-purpose flour
- ¾ cup + 2 tablespoons granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature, cut into ½-inch cubes
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1½ teaspoons mint extract (NOT peppermint extract)
- 6 drops green food coloring
- For the Frosting:
- 8 ounces cream cheese, at room temperature
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 cups heavy cream
- To Garnish:
- Green sanding sugar
- Green maraschino cherries
Funfetti Cupcakes
By amsgg
Make the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- 1¾ cups cake flour
- 1¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
- 4 eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles
- For the Vanilla Buttercream Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 2 tablespoons vanilla extract
- Rainbow sprinkles, for decorating
Strawberry Cupcakes with Strawberry Meringue Buttercream
By amsgg
Make the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- 2¾ cups all-purpose flour
- ½ cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2¼ cups granulated sugar
- 1½ teaspoons vanilla extract
- 3 eggs
- 1 egg white
- 1 cup whole milk
- 2 cups finely chopped fresh strawberries
- For the Strawberry Meringue Buttercream:
- 1½ cups fresh strawberries (about 8 ounces), rinsed, hulled and coarsely chopped
- 4 egg whites
- 1¼ cups granulated sugar
- 1½ cups unsalted butter, cut into tablespoons, at room temperature
Boston Cream Cupcakes
By amsgg
Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasio...
- For the Pastry Cream:
- 11/3 cups heavy cream
- 3 egg yolks
- 1/3 cup granulated sugar
- Pinch of salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, chilled and cut into 2 pieces
- 1½ teaspoons vanilla extract
- For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
- 3 eggs
- ¾ cup whole milk
- 1½ teaspoons vanilla extract
- For the Chocolate Glaze:
- ¾ cup heavy cream
- ¼ cup light corn syrup
- 8 ounces bittersweet chocolate, finely chopped
- ½ teaspoon vanilla extract