As the home to over 200 cupcake recipes, Cupcake Project has become an encyclopedia of what the cupcake can become. Stef’s cupcakes range from basic and brilliant (like the Ultimate Vanilla Cupcake) to downright bizarre (Cupcakewurst).
Cupcake Project features more than just cupcakes. You’ll find cupcakes, of course, but also other desserts treats and savory dishes, ingredient and..
These southern caramel cupcakes are yellow cake cupcakes topped with the most incredible caramel icing. My friend told me that after trying one, he was ruined for all future cupcakes – nothing would ever be this good!
What makes or breaks caramel cupcakes is not the cake itself, but the quality of the caramel icing.
Caramel icing takes time, but it’s totally worth the effort.
You might hear about caramel icing shortcuts, but there is a reason that Southern women have been making their caramel icing using two spoons (one for the saucepan and one for the cast iron skillet) for generations. This caramel icing may be the best you’ve ever tried, so be thankful that it takes so long to make (if it didn’t, you’d be eating it way too often).
Mini cupcakes are perfectly-sized treats that are always a hit at parties. Let’s look at how to turn any cupcake recipe into a mini cupcake recipe (it’s simple to do!) and then I’ll share the best mini vanilla cupcake recipe!
Making cupcakes is so fun once you know how. Anyone can make them – even if you have never baked before. Here’s everything you need to know to get started making cupcakes, including a recipe for perfect vanilla cupcakes.
The difference between a cupcake and muffin depends on who you ask, and their answers can include such things as the amount of frosting, ingredients, and time of the day that you eat it!
In this post, I provide some general guidelines on the differences between muffins and cupcakes.
1. Cupcakes have frosting. Muffins do not.
2. The ingredient ratio is different. “A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk,” wrote Diana from Diana’s Desserts. When the fat, sugar, and egg to flour ratio in a recipe reaches double that of a muffin, you create a more open crumb and a sweeter end product – a cupcake. When the ratio is right and you get a cupcake, it’s a joyous thing!
Orange sauce is sweet, tangy, and a perfect topping for waffles and pancakes. I also love it drizzled over desserts like cake and ice cream. Make it with orange juice or add Grand Marnier for a more grown-up version.
Peaches and cream is a simple summer dessert consisting of sliced peaches served with fresh whipped cream. I jazz up my peaches and cream recipe by sautéeing the peaches with brown sugar and cinnamon and the whole recipe still takes about ten minutes to make.
To make perfect chocolate ganache, you just need two ingredients: chocolate and heavy whipping cream. Ganache can be used for cake filling, a poured glaze, a spread or piped frosting, a decorative drizzle, or the base for truffles.
The key to making perfect ganache is knowing the percentage of chocolate and cream to use in the recipe and what temperature the mixture should be for your application.
To develop this complete guide to chocolate ganache, I used nearly $50 of chocolate and a half gallon of heavy whipping cream – so read up and save yourself some time and money as you learn how to make ganache.
What is Chocolate Ganache
Chocolate ganache is chocolate that is mixed with cream to make it softer at room temperature. Depending on how much cream you use, it can be moist (like the filling for chocolate truffles) or stiff (like a cupcake frosting).
These dark chocolate macaroons are made with chocolate, egg white, and sugar with just a pinch of salt. If you love the combination of chocolate and coconut, this version of the classic coconut macaroon is for you!
If my chocolate macaroons look different than other chocolate macaroons you’ve seen, there are two possible reasons:
Coconut macaroons are incredibly easy to make! They are crispy on the outside and chewy on the inside and have a wonderful coconut flavor. While they are most often made for Passover, they are wonderful any time of the year.
Every year at our potluck Passover, my cousins were responsible for bringing the coconut macaroons. The whole family (except me) raves about these particular macaroons – purchased from a neighborhood bakery. Sure, the bakery macaroons are better than the ones from the can that I grew up eating, but I knew I could do better. So, I took over as the coconut macaroon maker and we have never looked back.