Saturday, September 10, 2011

Better late than never...

I need to begin this entry with a massive apology for the delay in postings lately. To say it has been one busy month (and that September is going to be even busier) is an understatement. We have a lot going on here at the GP, but we have some seriously awe.some. recipes for you. And a lot more to come!!! 

Going to make up for lost time by giving you two of my most kick ass cupcake recipes to date.  Yes, I said it. I know those Tiramisu ones looked great (and made a recent appearance lately in a mini version), but these are just... amazeballs. 

Today is Saturday, and it appears that everyone I know is throwing a party, & that I am not only attending, but bringing these bad boys along. These were made in a mini cupcake tin---- which I have found are perfect for parties and large gatherings. Just pop one of these in your mouth for a sweet treat that won't empty your calorie bank. 

On Deck:

Chocolate Cupcake with a Salted Peanut Butter frosting

Lemon Drop Shot cupcake (yes, with a vodka infused buttercream!)

First, drool over these pics.

Then, bake them. Instructions below.  Happy end of summer, everyone!


Chocolate & Salted Peanut Butter Cupcake

1 3/4 cup all purpose flour
1 tsp baking powder
1/4 tbsp salt
1 stick unsalted butter
1 cup sugar
2 eggs
2 tsp vanilla extract
3/4 cup cocoa powder, Hershey's is my favorite
6 oz nonfat greek yogurt (plain)
1/2 cup milk

1 stick unsalted butter
3/4 cup natural creamy peanut butter
1/3 cup milk
2 1/2 cups confectioner's sugar
salted peanuts (I used beer nuts, they're even sweeter!)

Begin by making the cupcakes. Preheat the oven to 350. Then, in your mixer, beat the butter and sugar together until light and fluffy. Then add the eggs, one at a time until mixed well but do not overbeat. In a seperate bowl, whisk the dry ingredients (flour, baking powder, salt, cocoa powder). Slowly add the dry to the wet ingredients, alternating with the greek yogurt and milk. Add the vanilla extract, and mix until well combined and smooth. Pour into the cupcake tins at least 3/4 of the way, bake for 20 mins or until passes the toothpick test. Let cool thoroughly before frosting, as always!

To make the salted peanut frosting:

cream the butter & confectioner's sugar together. It will look thick, but this is OK. Add the peanut butter and the milk, and it will smooth right out into peanut buttery goodness. 

Pipe onto the cooled cupcakes and top with the peanuts! YUM!

Cupcake# 2:

Lemon Drop Shot Cupcake

1 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract
zest & juice of 2 lemons
8 oz lemon flavored greek yogurt, non fat

Keep the oven preheated to 350. Same idea as above.... cream the butter & sugar together until fluffy in your stand mixer. Add the eggs one at a time until combined. In a seperate bowl, whisk the flour, baking powder, salt, and lemon zest together. Slowly add to the butter mixture and alternate with the lemon juice and lemon greek yogurt. Bake for 15-20 mins, and be sure to fill these up 3/4 of the way also!

The Vodka frosting (the best part!)

1 stick unsalted butter
3 cups confectioners sugar
citron flavored vodka

Cream the butter & sugar together, and thin out with as much or little vodka as you want. Add more sugar to make it thicker, add more vodka to make it more, well, powerful. This is the easiest recipe, it's all to desired taste and consistency!! Pipe onto the cooled mini's and shoot them into your mouth! Viola, a shot & dessert all in one!