Maybe I’m in the minority, but I don’t get the fascination about cupcakes. Here in Chicago, there are several cupcake bakeries, all with their special niche. It’s also interesting to know that most gastro-trucks (food trucks) in Chicago are cupcake based. What is it about these things?! Is this food fad here to stay or will it eventually die down? Regardless, even I can’t resist a cupcake. I may not understand why they’re so popular but they certainly hit the spot. Since cupcakes are increasingly popular, it struck me to host a Cupcake Bootcamp to share a few tips and tricks, as well as indulge in this perfect, portable treat…
For the Cupcake Bootcamp, friends and I got together to make several kinds of cupcakes using a box mix. The general formula for a cupcake recipe is:
+ 1/2 cup add ins*
Preheat oven to 350 dregees. Combine all the above ingredients in a bowl, mix with a mixer (hand held or stand mixer) for 2 minutes. Pour into lined cupcake liners and bake in preheated oven for 12-18 minutes until golden brown and done.
The fun in making cupcakes this way is that they bake up consistently without having to make a batch from scratch only to find out it isn’t very good. Another reason is that it’s super convenient and allows for some creativity. I love playing with various cake flavors and add ins to create something different. For the Cupcake Bootcamp, we made the following cupcake flavors (recipes to follow below):
Chocolate Mocha Cupcakes
Carrot Cake Cupcakes
Pumpkin Butter Cupcakes
So let’s talk frosting. For the Cupcake Bootcamp, we prepared the following frostings which paired nicely with the cupcakes we baked (recipes to follow below):
Vanilla Bean Buttercream Frosting
Chocolate Buttercream Frosting
After we finished making the frostings, it was time to decorate! Various colored sprinkles, color gels and decorator tips were available for everyone to get creative. I plan on hosting a second Cupcake Bootcamp dedicated to decorating, learning more about frostings and the different consistencies next month so stay tuned!
Preheat oven to 350 dregees. Combine all the above ingredients in a bowl, mix with a mixer (hand held or stand mixer) for 2 minutes. Pour into lined cupcake liners and bake in preheated oven for 12-18 minutes until golden brown and done.
Chocolate Mocha Cupcakes
Preheat oven to 350 dregees. Combine all the above ingredients in a bowl, mix with a mixer (hand held or stand mixer) for 2 minutes. Pour into lined cupcake liners and bake in preheated oven for 12-18 minutes until golden brown and done.
+ 1/2 cup creamy or crunchy peanut butter
Preheat oven to 350 dregees. Combine all the above ingredients in a bowl, mix with a mixer (hand held or stand mixer) for 2 minutes. Pour into lined cupcake liners and bake in preheated oven for 12-18 minutes until golden brown and done.
Carrot Cake Cupcakes
1/2 cup crushed pineapple, drained
Preheat oven to 350 dregees. Combine all the above ingredients in a bowl, mix with a mixer (hand held or stand mixer) for 2 minutes. Pour into lined cupcake liners and bake in preheated oven for 12-18 minutes until golden brown and done.
Pumpkin Butter Cupcakes
1/2 cup pumpkin pie filling (or pumpkin butter)
Preheat oven to 350 dregees. Combine all the above ingredients in a bowl, mix with a mixer (hand held or stand mixer) for 2 minutes. Pour into lined cupcake liners and bake in preheated oven for 12-18 minutes until golden brown and done.
Chocolate Banana Cupcakes
1/2 cup mashed ripe banana
1/2 vanilla bean, halved lengthwise
1 1/4 cups confectioners’ sugar (10 ounces)
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate chips, melted and cooled
8 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cups confectioners’ sugar (10 ounces)
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
i have to be honest I don't get the cupcake thing either but when the mood strikes, I don't mind shoving a cupcake in my face either.
Thanks so much for sharing all these recipes!