A Recipe From The Best Cupcake Boutique in Seattle- Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
August 31st, 2009 § Leave a Comment
Trophy Cupcakes! The owner, Jennifer Shea, was featured on (gasp!) the Martha Stewart Show when Martha got wind of Trophy’s Chocolate Graham Cracker Cupcakes with Marshmallow Frosting.
If you are in Seattle you simply HAVE to make a stop to one of the locations in Wallingford/U-Village- I’ve been dying to try the new Pineapple Upside-Down Cupcake. 
Lucky for us Jennifer shared her recipe for the S’mores-like cupcakes with Martha and is featured on the website here. Recipe below.
For the Cupcakes (makes 2 dozen):
Ingredients
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
Instructions:
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
For the Toasted Marshmallow Frosting:
Ingredients
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Instructions
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
- Lightly toast the frosting with a kitchen torch.
Oh Bakerella! Rope ‘em in with Cowgirl Cookies!
August 28th, 2009 § 1 Comment
I had to post about these Cowgirl Cookiesbecause ever since I saw the posting I can’t get them off of my mind! 
I need to come up with an excuse to make these adorable gifts… any ideas? This post comes from my favorite cooking blog-Bakerella. Visit the post to see more pictures and get the recipe!
The new “it” dessert: Whoopie Pies
June 19th, 2009 § 1 Comment
According to a recently puslished (well, as of March) article in the NY Times, Whoopie Pies are joining the ranks of cupcakes and gelato in the trendy dessert hall of fame. Shocked as I was, I did not believe it until I saw a mouthwatering stack in a neighborhood bar frequented by hipsters in Seattle’s trendy Capitol Hill. Boasting less fat and a recipe in Weight Watchers, this pie/cookie/humongous Oreo is a delectable new treat to add to your recipe box to impress even your most trendy friends. I have enclosed a delicious full-fat recipe but there are a ton of low-cal versions out there.
Ingredients:
For cakes
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
For filling
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/4 cups confectioners sugar
- 2 cups marshmallow cream such as Marshmallow Fluff
- 1 teaspoon vanilla
Make cakes:
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks’ notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature.
Source: Epicurious
Cookbook Staple: Chocolate Buttercream Frosting
June 17th, 2009 § Leave a Comment
This recipe is perfect for cupcakes, cakes, and cookies. To make buttercream you absolutely must have access to an electric hand mixer or KitchenAid standing mixer- your arm and a wire whisk just will not work (I found this out the hard way.)
Ingredients
Makes 2 1/2 cups
- 3/4 cup sugar
- 3 large egg whites
- 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
- 3 ounces semisweet chocolate, melted and cooled
Directions
- Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
- Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.
Source: Martha Stewart
Cookbook Staple: Classic Vanilla Cupcakes
June 15th, 2009 § 1 Comment
Don’t ever call them plain… these cupcakes are to die for- buttery, rich, and fluffy oh my! It is only one or two steps more than making cupcakes out of the box and well worth it. Besidses then you’ll get bragging rights for making them from scratch. So bookmark this one because it is sure to get used over and over. Stay tuned for a buttercream frosting recipe to follow.
Ingredients
Makes 1 dozen
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup milk
Directions
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
- Add flour mixture and milk alternatively, beginning and ending with flour mixture.
- Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
Source: Martha Stewart
Baby Bird Cupcakes for a Baby Shower or Spring Party
May 28th, 2009 § Leave a Comment
What will Martha come up with next? I made these for my sister’s baby shower and they were a HUGE hit (my version on the left.) From my experience, the eyes and beak were a little tricky to make so I would suggest making little robins eggs on top of the cupcakes instead of birds if you’re a novice at frosting.
*When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
Ingredients
Directions
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
- Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.
**Hint: To save time, instead of arranging the coconut at the end, dip the top of the frosted cupcakes into the coconut before adding the birds/eggs.
