cupcakes Archives - A Calculated Whisk

Easy Gluten-free Vanilla Cupcakes

March 15, 2017 By Becky 56 Comments

When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes! Thank you to my friends at Bob’s Red Mill for sponsoring this post. Their gluten free 1-to-1 baking flour makes this recipe a snap!

It’s snowed twice in Chattanooga in the past three days, but I’m channeling spring with the blush tones of these easy gluten-free vanilla cupcakes. Now that we’ve sprung forward, the warm weather can’t be far behind, right?

Whether or not you’re buried under piles of snow this week, now is a great time to whip up a batch of these babies. They’re easy as can be and made with pantry staples, and are going to be on repeat around here for Easter, Mother’s Day, my birthday (hint HINT), and any old day that needs a sweet ending.

I use Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill for these cupcakes. Bob’s Red Mill’s flours have always been my go-to. I usually bake with a mix of their super finely ground almond flour and tapioca flour, but this flour blend has won me over recently because it’s so convenient. You only need to measure one kind of flour, and it works as a cup-for-cup replacement for wheat flour in all sorts of recipes. Bob’s has also recently come out with a paleo flour blend that I can’t wait to try in this recipe. And if you don’t follow a gluten-free diet, you can just use their regular flour here!

For these easy gluten-free vanilla cupcakes, I took an old family recipe for “little one-egg cakes” and made just a couple of substitutions: Gluten Free 1-to-1 Baking Flour instead of regular flour and butter instead of shortening. Boom! Easy and delicious vanilla cupcakes. No one will know that these are gluten free!

Easy Vanilla Cupcakes with Chocolate Frosting {Secret Recipe Club}

March 31, 2014 By Becky 45 Comments

Easy Vanilla Cupcakes with Chocolate Frosting (Gluten-free, Grain-free) | acalculatedwhisk.com

Sometimes you just need a cupcake. Or a few cupcakes. I feel that I need cupcakes often, but it’s rare that I actually need a dozen, full-size cupcakes. Unless I have a party to take them to, making a whole batch of cupcakes can often end in disaster, with me deciding that a cupcake with coffee is a great breakfast, a cupcake with a side of fruit is a perfect lunch, and dinner is best concluded by eating another two cupcakes, and so on for the next few days.

That’s why I love small-batch baking.

This delicious recipe for a small batch of easy vanilla cupcakes with chocolate frosting comes from Asiya at Chocolate and Chillies. I was assigned her blog for my first month participating in the Secret Recipe Club, and had so much fun perusing her recipe index and deciding what to cook (if you haven’t heard of the SRC, it’s basically a club where each month you’re assigned a blog to cook from, and someone else is assigned your blog, and it’s a fun surprise on the reveal day to see who had your blog and what they decided to make).

Grain-free Vanilla Bean Cupcakes with Mocha Buttercream

September 9, 2013 By Becky 9 Comments

Treat yourself to small batch of paleo-friendly, grain-free vanilla bean cupcakes with mocha buttercream! They’re made with coconut flour, so they’re also nut free.

I’ve really been craving a classic vanilla cupcake recently, and wanted to try my hand at making grain-free vanilla bean cupcakes. To me, vanilla beans are the epitome of classic elegance in dessert flavor form. I ordered half a pound of vanilla beans online months ago, used half of them to make a bunch of little bottles of homemade vanilla extract (find out how to do that yourself here!), and still have a bunch left. I highly recommend ordering beans online in bulk, since it’s much more economical and they’re likely to be much fresher than overpriced grocery store beans.

These cupcakes are light and fluffy, because they’re made with coconut flour instead of almond flour. Of all the paleo & gluten-free treats I’ve made, these may be the closest in taste and texture to their gluten-laden cousins. I highly recommend them! They’re also perfect for people with nut allergies or for bringing to birthday celebrations in nut-free classrooms. This recipe makes a very small batch (good for people like me with no restraint), but can easily be doubled.

Spiced Honey & Corn Cupcakes with Coconut Buttercream (Gluten free, Paleo)

September 7, 2013 By Becky 4 Comments

I wanted to make a fabulous end-of-summer, beginning-of-fall cupcake, and here it is! These have corn kernels baked right in, and a batter laced with fall spices. The frosting is my favorite part: butter and coconut cream are delicious together, with a little honey and maple sugar for sweetness. I tested the frosting with and without butter, and it’s great both ways.

Some people don’t include corn in their paleo diet, so feel free to leave it out. If you wanted to substitute something else, I bet these would also be delicious with little chunks of apple instead. Let me know if you try it!

Oh, and do you love these parchment cupcake cups as much as I do? I got the idea from this post on Alexandra’s Kitchen. They take a few minutes to make, but I love their rustic look. The BEST part is that NONE of the cake crumbs stick to the paper! And, the cup unfolds into a nice little placemat to put your cupcake on between bites. You can also use parchment to line a loaf pan if you are making banana bread or something like that, and you don’t even need to grease it.

Salted Caramel Cupcakes

June 21, 2013 By Becky 16 Comments

Okay, this is it! My best cupcake ever. If you haven’t jumped onto the salted caramel train yet, now is the time. These are light and delicious vanilla cupcakes (my new favorite white cake recipe) filled with salted caramel sauce, topped with salted caramel buttercream, and sprinkled with a little more sea salt to finish. They’re amazing! I recommend that you make them right now. If you prefer, you can use chocolate cupcakes as the base–I tried that, too, and it’s also amazing.

To make these, you’ll need to some salted caramel sauce. You might want to make a double recipe so you can stash some in the fridge or drizzle it over ice cream. If you make a single recipe, it should be just enough to fill the cupcakes and make the frosting.

You’ll also need cake flour. I know, I also wish all-purpose flour could really be used for all purposes, but this time you’re going to need the cake flour. It makes the cupcakes really light and gives them a nice fine crumb. If you don’t have any cake flour but you do have cornstarch, use this post from Joy the Baker and turn some of your regular flour into cake flour.

I made these for an event we had at my Quaker meeting last night. Every Wednesday in the summer, my meeting hosts a Wellesley Wednesday cookout, where everyone brings something to share and then someone presents on an interesting topic. Well, yesterday, the interesting topic was THIS BLOG! I had so much fun telling everyone all about A Calculated Whisk and how it all works–some of them did not even know what a blog was!

After the discussion, we made frosting together! I showed everyone how to stuff a cupcake with salted caramel, and how to use sugar, butter, a little milk and salt, and flavorings to make a delicious small batch of buttercream. I brought all kinds of fun things for people to flavor their frosting: grenadine, vanilla, vanilla beans, cinnamon, cocoa, almond extract, peppermint extract, salted caramel, and lime and lemon zest. We had a blast!

Salted Caramel Cupcakes Recipe
Yield: 20 cupcakes
Prep time: 25 minutes
Cook time: 20 minutes

Ingredients for the cupcakes (adapted from this recipe at Cookies & Cups):

1 3/4 cups cake flour
1 1/4 cups all purpose flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (2 sticks), at room temperature, cut into chunks
4 eggs
1 cup milk (I used 2%)
2 teaspoons vanilla

1 cup salted caramel sauce, for filling

Ingredients for the frosting:

1 cup salted caramel sauce
4 cups powdered sugar, sifted
1/2 cup unsalted butter (1 stick), at room temperature
1/4 teaspoon salt
1 teaspoon vanilla

To make the cupcakes, preheat the oven to 350 and line your muffin tins with paper liners.

In a large bowl, combine the flours, sugar, baking powder, and salt. Use a mixer to beat the mixture on low speed for about a minute to make everything light and fluffy.

With the mixer still on low, add the butter a couple of pieces at a time. Mix until it looks like coarse sand. Slowly pour in the milk and vanilla and mix until combined.

Add the eggs one at a time, mixing all the while and scraping down the sides of the bowl with a spatula as needed. Raise the mixer speed to medium and beat for about two minutes until the batter is really smooth.

Fill your cupcake liners about 2/3 full. Bake for 15-20 minutes, or until the cupcakes are puffed and set, but not browned, and a toothpick comes out clean. Remove to a rack to cool. Make sure the cupcakes are completely cool before you fill or frost them.

To fill the cupcakes, use a small paring knife to cut a small cone-shaped piece out of the top of the cupcake, making sure you don’t cut too close to the bottom of the cupcake. Spoon salted caramel in to fill the cone.

To make the frosting, mix all ingredients by hand or with a mixer until smooth. Spread or pipe onto cooled, filled cupcakes.

If desired, drizzle some salted caramel and sprinkle a little bit of sea salt on top of the frosted cupcakes.

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A Cupcake Party and Simple Chocolate Buttercream

May 20, 2013 By Becky Leave a Comment

We had a decorate-your-own cupcake party last night! I got the idea from this post on A Beautiful Mess. People had so much fun choosing a cupcake flavor and heaping on toppings inside the ring of frosting. Carrot cupcakes were the most popular, and I saw lots of people spooning on strawberry curd. It wasn’t too bad waking up to leftovers this morning, either. I am a big fan of cake for breakfast. Maybe the decorate-your-own cupcake station can become a permanent feature around here?

In case you want to throw your own cupcake party, here are the recipes I used:

For the chocolate cupcakes, I was too lazy to make the Swiss meringue buttercream that’s in the post for the Double Chocolate Vegan Cupcakes, so I made a simple chocolate buttercream. Here’s the recipe in case you want to make it!

Ingredients (makes enough for 12 cupcakes):

8 tablespoons (1 stick) butter, softened
1 1/2 cups powdered sugar, sifted
2 ounces bittersweet chocolate, melted
Pinch of salt

Combine all ingredients and beat on high speed until smooth.

I also put out these toppings:

Shredded coconut
Chopped pecans
Chopped strawberries with a little sugar
Sprinkles
Mini m & ms

There are so many other things that would be great on cupcakes! What are your favorite cupcake flavors, frostings, and toppings?

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Lemon Coconut Cupcakes

March 31, 2013 By Becky Leave a Comment

I love cupcakes! I love them so much that I
named a kitten after them (she was the size of a cupcake when I found
her, so it totally makes sense). To go with my lemon kick, I decided to
create these lemon coconut cupcakes. The bird’s nest idea comes from
Martha and can be found here, and the recipe is inspired by Ina’s in the Barefoot Contessa cookbook and Gaby’s found here.
I know this may not be getting out there in time to be part of your
Easter dinner, but with regular decorating these could be enjoyed
anytime.

Ingredients (makes 18 cupcakes):

1/2 lb butter (2 sticks) at room temperature
1 3/4 cups sugar
2 1/2 cups flour
1 teaspoon lemon zest
3 teaspoons lemon juice
5 eggs at room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
3/4 cup sweetened shredded coconut

Lemony Cream Cheese Frosting (makes enough for 18 cupcakes):

1/2 cup plus 3 tablespoons unsalted butter, at room temp
8 oz. Neufchatel cheese (or cream cheese), at room temp
Zest of one lemon
1/8 tsp. almond extract
1/4 tsp. vanilla extract
1 1/2 cups powdered sugar

To fill and decorate:

1 cup lemon curd(about half a recipe)

1 cup toasted sweetened shredded coconut

1 recipe cream cheese frosting

Cadbury mini eggs or other candy eggs

To make the cupcakes:

1. Preheat the oven to 325. Cream the butter and sugar in an stand
mixer fitted with the paddle attachment. With the mixer on low, add the
eggs one at a time, then add the lemon zest and juice.
2.   Sift together the flour, baking soda, baking powder, and salt.
3.   Add the dry ingredients to to the mixer in three parts, alternating with the coconut milk, and mix just until combined.
4.   Fold in the coconut.
5. Divide the batter among the cupcake cups, and bake for 20-25 minutes or until a toothpick comes out clean.

To make the frosting:
Cream the softened butter and cream cheese together. Sift in the powdered sugar. Add the lemon zest and extracts and mix well.

To fill and decorate:

When the cupcakes are done, cool them completely. Use a paring knife
to cut a cone-shaped piece out of the top of each cupcake, making sure
not to cut all the way down to the bottom. Use a small spoon to fill
the empty cones with lemon curd (and have fun eating the little
cone-shaped pieces of cake! No one is going to miss those!).

Transfer the frosting to a large ziploc bag, and cut off the tip of one corner to make a dime-sized hole. Pipe a circle of frosting onto the outer edge of each cupcake. Sprinkle toasted coconut on top to cover. (To toast coconut, cook it in a dry skillet over medium-low heat until golden brown, about 8 minutes. Don’t turn your back on it because it burns easily.) Then, place 3 Cadbury mini eggs in the middle of each nest.