Recipes: Cupcake Workshop

2 cups brown sugar, light
¾ cup vegetable oil
4 eggs
3 T maple syrup
1 T vanilla extract
1 ½ cup pumpkin puree
3 cups AP flour
1 T pumpkin pie spice
1 T cinnamon
2 tsp baking powder
1 ¼ tsp baking soda
1 ¼ tsp salt
1 ¼ cup milk

Preheat the oven to 350 degrees.

In a KitchenAid bowl, add the eggs, sugar, oil, maple syrup, and vanilla extract. Beat until its well mixed and the batter will become lighter in color about 3 minutes making sure to scrape frequently.

Add the pumpkin in and beat to combine.

In a separate bowl, add the flour, spices, baking powder and soda. Add half the flour mixture to the liquid ingredients and mix still scraping often.

Add the rest of the dry ingredients and mix.

Once the rest of the dry is incorporated, on low speed, add the milk and mix to combine.

Fill the cupcake liners ⅔ filled, and bake for 14-16 minutes or until done.

Makes 30 – 32 cupcakes

4 eggs
3 1/3 cups flour
2 cups apple cider
1 1/3 cups sugar
1 cup butter, softened
4 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 tsp vanilla

Preheat the over to 350 degrees

Mix all the dry ingredients together.

Cream together the butter and sugar in a KitchenAid mixer or hand mixer. Add eggs one at a time and once incorporated add the vanilla.

Add the apple cider to the dry ingredients 1/3 cup at a time. Once the first 1/3 cup of the cider is added, start to add the wet to the mixture until all is incorporated.

Place cupcake liners in the pan and fill until 2/3 of the way up.

Place in oven for 17-19 minutes.

Use a cake tester or toothpick to determine if they are fully cooked on the inside.

Let cool before decorating.

Cupcakes will stay moist for up to 3 days if sealed properly in an airtight container.

1 cup butter, softened
16 oz cream cheese
6 cups powdered sugar
10 T bourbon

Cream the butter and cream cheese until smooth.

Add the sugar and the bourbon and beat until creamy.

Place in piping and start decorating!

28-30 cupcakes

4 cups AP flour
4 ½ tsp baking powder
1 ½ tsp salt
1 ⅓ cup butter, softened
2 ¼ cup sugar
1 cup champagne
9 egg whites
2 T orange zest
1 T orange juice

Preheat the oven to 350 degrees.

Place the flour, salt, and baking powder in a mixing bowl. Set aside

In a KitchenAid or using a hand mixer, beat the butter until smooth and creamy about 1 minute. Add sugar and beat until smooth and the sugar has been mixed and creamed together about 4 minutes.

Add the egg whites and beat on medium speed until stiff peaks. Add the orange zest, and set aside.

With the mixer on low, add half the flour and combine. Alternatively add the champagne and orange juice, then the rest of the flour.

Fold ⅓ of the egg whites to lighten it, then add remaining egg whites gently folding them into the mixture.

Pour into the cupcake liners filling only until ⅔ full, and bake for 18-20 minutes until the cupcakes comes out clean when inserted using a toothpick or cake tester.

1 ½ cups champagne ( use your favorite!)
2 cups butter, softened
6 cups confectioners sugar
2 tsp vanilla

Using a KitchenAid or hand mixer, beat the butter on high speed until smooth.

Add the sugar one cup at a time. Start at low speed once placed in, and then speed up for 30 seconds. Continue adding the sugar 1 cup at a time until all incorporated.

Once combined add champagne and vanilla. Taste to determine if you want to add more champagne or if needed a pinch of salt.

Start decorating!

Makes 24 cupcakes

8 oz bittersweet chocolate, finely chopped
⅔ cup cocoa
2 tsp instant espresso powder
1 cup boiling water
1 ½ cups flour plus 4 T flour
1 cup sugar
½ cup packed light brown sugar
1 tsp salt
1 tsp baking soda
1 cup sour cream, room temperature
4 eggs + 2 egg yolks
4 tsp white vinegar
2 tsp vanilla extract

Preheat the oven to 350 degrees.

In a medium mixing bowl that is heatproof, add the chocolate, cocoa, and espresso. Add the boiling water and let stand for 5 minutes

Add the dry ingredients together and set aside.

In a KitchenAid mixer or by hand, whisk the sour cream, oil, eggs, egg yolks,vinegar, and vanilla. Stir in the chocolate mixture.

Add the dry ingredients to the wet and incorporate until smooth. Do not overmix!!!

Bake for 20 minutes until the cupcakes come out clean.

Let cool completely before decorating.

1 12 oz can evaporated milk
4 egg yolks
1 ½ tsp vanilla extract
¾ cup butter
3 cups coconut, shredded
1 ½ cups sugar
1 ½ cups pecans, chopped

Using a whisk, mix the egg yolks, evaporated milk, and vanilla in a large saucepan until blended.

Add the butter and sugar and cook over medium heat until it turns golden brown and thickens **this set will go fast!!**

Remove from heat, and add in the coconut and pecans. Mix thoroughly

Let cool enough to start decorating!

8 egg whites
1 ⅓ cup sugar
2 tsp lemon juice
2 tsp lemon zest
½ tsp cream of tartar
Pinch of salt

In a saucepan, add a few inches of water.

In a separate mixing bowl, add all of the ingredients and whisk to incorporate.

Once the water is boiling, place the bowl on top of the pan making sure the bowl doesn’t have any contact with the boiling water.

Whisk until the mixture is hot and the sugar has dissolved, about 1-2 minutes.

Transfer the mixture to a KitchenAid bowl and beat until soft peaks. If wanted add food coloring for appeal at this point. Beat again until stiff peaks.

Chill until needed to decorate.

2 ½ cups cake flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
2 cups sugar
1 T vanilla extract
1 cup oil
⅔ cup milk, whole
⅔ cup sour cream

Preheat the oven to 350 degrees.

In a large mixing bowl, add the cake flour, salt, baking powder and soda. Stir together and set aside.

In a KitchenAid, add the eggs and beat to incorporate. Add the sugar and continue to beat on medium speed for about 1 minute. Add the vanilla and oil and combine.

Reduce speed to low and slowly start adding the dry ingredients to the wet. When half way through the dry ingredients add the milk.

Add the rest of the dry ingredients, and then the sour cream. Beat until combined and thoroughly scrape down the sides of the bowl to make sure all in incorporated. **BATTER WILL BE THIN**

Fill the cupcake liner about ⅔ of the way full, and bake for 12-14 minutes or until fully cooked.

Let cool for 1-2 minutes and remove to a cooling rack.