Posts Tagged ‘cupcakes’

Chocolate Quinoa Cupcakes

April 11, 2014

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Chocolate cupcakes made with quinoa? Yes. They are really good: moist, fluffy and intensely chocolate.

This is an adaption of a recipe from a 2009 cookbook called Quinoa 365, by Patrica Green and Carolyn Hemming. It also appears on the authors’ website, Patricia & Carolyn. This recipe has been making the rounds on the internet, appearing on quite a number of food blogs, all with rave reviews.

Cake on the Brain had the idea of making the batter into cupcakes to make the cake more sturdy and less squidgy. I thought this was an excellent idea and copied it. I don’t have the jumbo muffin pan that Cake on the Brain apparently possesses, so instead of getting 12 large cupcakes, I got 15 normal cupcakes.

I made very few changes to the original recipe. To make the recipe pareve, I replaced the butter with oil and the milk with coffee.

The recipe calls for either 2 cups of cooked quinoa or 2/3 cup dry quinoa cooked with 1 1/3 cups water. If you are making quinoa pilaf or salad, just make extra quinoa. I made a whole 12 ounce bag of quinoa (2 cups dried), which, when cooked, was enough for a quinoa salad plus this recipe.

Bonus: Patricia & Carolyn also have a recipe for Quinoa Lasagna that looks fantastic and would be great for Pesach.

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Oreo Stuffed Chocolate Cupcakes

November 19, 2012

So the theme for the November Kosher Connection is “stuffing,” and I originally was going to go with my traditional bread stuffing, or maybe mini pumpkins stuffed with pumpkin bread pudding, or a savory stuffed vegetable (like this tempeh quinoa stuffed acorn squash) or something, anything connected to traditional Thanksgiving flavors. But, then I saw an Oreo Stuffed Bundt Cake on Bakers Royale, and changed my plans.

These are cupcakes stuffed with a cookies and cream filling, glazed with chocolate and garnished with an additional bit of cookie. It looks fancy, but is really not hard to make. A multi-step recipe, yes, that it is, but each step is dead simple.

Update: even though I thought people would be more in the mood for pumpkin and pecan pie on Thanksgiving, these cupcakes disappeared fast.

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Rose Meringue Cupcake

March 12, 2012

Here is a way to get an unsmooshable top for your cupcake: piped meringue. Wrap it up and it keeps its swirly good looks.

You can also serve the meringues on their own as cookies.

Make meringue mixture, tint as desired, and pipe using a large star tip. Bake at 225 degrees for an hour (until the meringue easily lifts from the parchment lined baking sheet). I like Maida Heatter’s meringue recipe/method (4 ounces whites, 7.5 ounces sugar, pinch salt, 1 tsp. vanilla).

I reserved a little meringue to tint green and piped it out using a leaf tip.

 

Vayishlach: Marble Cupcakes

December 8, 2011

For Vayishlach, marble cupcakes.

A parsha summary from a three year old: “Esav was very angry, so he went to bite Yaacov on the neck, and Yaacov’s neck got very very hard and Esav hurt his teeth and they fell out and he was crying.”

So, there you have it. Even the littlest ones learn the Midrash that when Esav went to kiss Yaacov, he really wanted to bite him, but Yaacov’s neck miraculously turned to marble and Esav hurt his teeth.

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Ina’s Coconut Cupcakes, Parevized

August 21, 2011

Ina Garten says that these coconut cupcakes with cream cheese frosting were favorites at her Barefoot Contessa store. In the past, I have found cream cheese frosting not so easy to make pareve. This time, I tried something new and was pretty pleased, although the frosting doesn’t really taste that cream cheesey.

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Carine’s Israeli Nesquik Chocolate Cake

May 25, 2011

In Sweet Secrets, Carine Goren explains that she developed this recipe when she ran out of regular cocoa powder. She improvised with Nesquik chocolate drink mix and loved the results.

The recipe in the book says the yield is one 8″ cake, but I had enough batter for an 8″ square pan plus 6 cupcakes (note that the recipe linked to calls for a large cake pan and not the size pan mentioned in my book; I think  tThe right pan size is 9″x13″ UPDATE: 9×13 pan works perfectly).

The only change I made to the recipe was swapping out the sour cream with coconut milk–which worked deliciously. The cake has a very rich, moist, compact crumb.  The cake is light brown and not as intensely chocolate as I usually prefer, but Carine Goren observes that the cake is also less bitter, making it more appealing to kids. (Update: for a more intense chocolate flavor, add a couple of spoons of pure cocoa plus a tsp. of coffee powder) (more…)

Happy Birthday (Soccer Party)

March 27, 2011

This was a simple cake that came together very quickly. The green plate above holds nineteen cupcakes frosted with kelly green icing piped through a grass tip. The soccer candies are Wilton. The lettering is from fondant cut out with Wilton letter/number fondant cutters. Fondant lettering was chosen because it is hard to pipe lettering on frosting grass.

All dollar store paper goods, plus really nice soccer balls from Oriental Trading as a party favor. Five Below and Amazing Savings had real soccer balls for slightly more, about $5 each, but we went with these.

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Fauxstess with the Mostess Cupcakes

December 29, 2010

Here is my take on this chocolate snack cake.

For the base, I used a modified version of Amazon Cake. This more or less the same as the Moosewood Chocolate Cake, except you use just 1 Tbl. of vinegar and just 1/3 cup of oil.

For the filling, I made a decorator’s buttercream with shortening and powdered sugar and added in some Fluff.

The glaze is just chocolate chips melted with some shortening.

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Gluten Free Chocolate Cupcakes

November 1, 2010

I have been reading through Silvana Nardone’s gluten-free cookbook, Cooking for Isaiah.  The book is a product of the author’s quest to create kid-friendly gluten-free food for her son, Isaiah. The book has a chocolate birthday cake and baked-not-fried chocolate-dipped chocolate doughnuts. Both recipes are based off the same basic chocolate cake batter, which is a basic chocolate dump cake.

I tried scaling the batter down to make a small batch of six cupcakes. (more…)

Red Velvet Cupcakes

October 5, 2010

Looking for the perfect red velvet cupcake, but a dairy-free version? Look no further! (more…)