Archives for the month of: October, 2014

These cupcakes were for my sister’s homecoming weekend and were a hit! Please note they do contain alcohol in both the cupcake and icing so please bake responsibly but if you prefer not to include alcohol, you can replace mentions of alcohol with regular apple cider.

Ingredients

Cinnamon Spice Hard Cider Cupcakes

  • ⅓ cup butter
  • 1 egg, room temperature
  • 1 cup buttermilk, room temp
  • 1 cup dark brown sugar
  • ⅓ cup sugar
  • ½ tablespoon vanilla extract
  • 2½ cups flour
  • ½ tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 cup hard apple cider, room temperature

Whiskey Caramel Apple Filling

  • 3 tablespoons butter
  • 2 large (or 3 small) crisp apples peeled, cored, and diced (I used Gala apples)
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1½ teaspoons vanilla extract
  • 1 teaspoon cornstarch
  • 2 tablespoons whiskey

Cinnamon Whiskey Buttercream:

  • 1 cup butter, at room temperature
  • 3½ cups powdered sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons whiskey

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Instruction

Cupcakes:

Preheat oven to 350° F. In a small saucepan, heat the butter over medium-low heat, whisking constantly. The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds.  Pour into stand mixer and let cool.  Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined. In a separate bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda.  Gradually add the flour to the wet ingredients, scraping down the sides of the bowl after each addition.

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Once the flour is fully incorporated, stir in the hard cider, being careful not to over mix.  Scrape the sides and bottom to make sure there aren’t any clumps. Spray cupcake tin with non-stick spray.  Insert cupcake liners and fill each a little more than halfway. Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

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Filling:

Melt the butter in a medium-sized saucepan over medium heat. Add the apples, sugar, cinnamon, salt, and vanilla.  Cook for about 10 minutes on medium-low heat, stirring occasionally, until the apples are soft and have released their juices.  (It will smell delicious!)

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In a separate bowl, whisk together the whiskey with cornstarch. Then add to the pan with the apples and cook for another 3 minutes, until the liquid thickens.  Set aside to cool.

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Frosting:

Cream the butter for a minute or two.  Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy. Add the whiskey, start with one tablespoon and add more until you reach desired consistency (I ended up using 2 tablespoons).  Beat on high for 2-3 minutes, until fluffy and whipped.

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Assembly:

Core each cupcake with a cupcake corer (if you’re fancy like that) or a melon baller.

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Fill the cupcake with apples, then top with buttercream frosting.  Garnish with any left over apples and enjoy!

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And here are some of our other Halloween festivities!

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I had two old bananas and yet again I got sick of making a banana cake/loaf/bread variety so I found these awesome bananadoodles! These are absolutely amazing and way more fun than bread!

Ingredients

Cookie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 1/3 cups granulated sugar
  • 1 tablespoon molasses
  • 2 large bananas. mashed
  • 1 tablespoon vanilla extract

Topping: 

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Directions

Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease. In a bowl, whisk together flour, baking powder and salt. Set aside.

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Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and molasses at medium high speed until light, about 1 1/2 minutes.

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Add bananas beating well after addition.

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Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.

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In a bowl, make topping by mixing cinnamon and sugar together.

Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.IMG_4951

My sister and I wanted to make cinnamon rolls but every recipe needed yeast and we did not feel like dealing with that. SO we found this recipe that did not need yeast and still made some awesome cinnamon rolls! She also took some sweet videos of the process.

Filling:
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 3 tsp cinnamon
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 2 Tbs butter, softened
  • Optional: ½ cup raisins
Dough:
  • 2½ cups flour
  • 2 Tbs sugar
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ¼ cup milk
  • 4 Tbs butter, melted, divided
  • 2 Tbs butter, softened
Frosting:
  • 3 Tbs butter, softened
  • 3 oz cream cheese
  • 1 cup powdered sugar
  • ¼ cup half n half
  • ½ tsp vanilla extract
Directions
Preheat oven to 425. Use about 1 Tbs melted butter to grease the bottom of a 9 inch cake pan. Set aide.
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In a medium bowl combine sugar, brown sugar, cinnamon, and salt. Mix together. Add in vanilla and cut in butter with a fork or your hands until well combined. Set aside.
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In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add ¼ cup other milk and then whisk in 2 Tbs melted butter.
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Mix buttermilk mixture into dry ingredients until just combined, then knead with your hands for about 30 seconds. (I recommend flouring hands first as the dough will be quite sticky)
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Lightly flour a clean work surface. Use hands to press dough into a 12×10 inch rectangle. (does not have to be exact or perfectly rectangular).
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Brush 2 Tbs softened butter onto the entire surface of the dough. Spread filling evenly onto dough coming to about ½ inch of edges. Lightly press filling into dough. If including optional raisins, now sprinkle them on top of the dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Roll the dough back and forth to shape it evenly into a log shape. Pinch the ends together and cut off the excess, about ½ inch. Cut the dough into 8 equal sections.
Place one roll in the middle of the buttered cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter.
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Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown.
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While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, and half n half. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately.
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