Coconut and Banana Cupcackes

In Kenya and my Gourmet and Multicultural foods class, we had a cake decorating unit. With the limited supplies, we wanted to make a unique flavor. So we decided to use coconut and banana extract in the batter. They turned out AMAZING. We actually suggest this to others. As gross as it may sound, they were really yummy. Here is our recipe:
For the cupcakes:
Use a box of white cake mix and follow the directions on the back.
In the batter add banana and coconut extract for flavor.
Split into three bowls and add your favorite color in each.
Add a layer at a time into each cupcake pan.
For the frosting:
Ingredients

• 1 cup heavy whipping cream
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 cups frozen whipped topping (such as Cool Whip®), thawed

Directions

1. Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
2. Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.               

Baked Alaska Cupcakes

Over the weekend, my grandma helped me and Kenya make baked alaska cupcakes. Usually baked alaska is in the form of a pie, but we wanted to try something different. It was very time consuming. It took about two days. I suggest you try it out. We changed the recipe a bit, but it is well worth your time! Everyone ate them within a day. Here is the recipe:

Cake/Ice cream:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons milk

2 cups of your favorite ice cream for filling cupcakes

Directions for cake and ice cream:

1. Heat oven to 350°F and line cupcake pan with papers.

2. Sift together flour, baking powder, and salt. In a mixing bowl, cream the butter and sugar until lightened in color and fluffy. Add eggs one at a time, mixing well between additions. Beat in vanilla extract.

3. Add flour mixture and milk alternately, beginning and ending with flour. When completely incorporated, divide batter evenly amongst liners, filling them 2/3 full. Bake for 15-20 minutes, but check them after 15.

4. Peel away cupcake liners and discard. Cut a small divot out of the top of each cupcake, large enough to hold about 2 tablespoons of ice cream. Fill each divot with ice cream and place filled cupcakes in the freezer while preparing the meringue.

Meringue/ flambe:

6 large egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

1 1/2-2 cups brandy, warmed on the stove top

Directions for Meringue:

1. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form.

2. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer half the meringue to a large piping bag fitted with a large star tip.

3. Preheat oven to hottest setting (this is usually broil).

4. Remove the cupcakes from freezer. Set each cupcake on their own small plate, and then set the plates on one or two large baking sheets. Immediately pipe meringue swirl on top of the cupcakes, covering/enveloping the ice cream completely. Use an off-set spatula to coat the lower part of the cupcakes with meringue.

5. Place cupcakes under broiler until meringue is lightly browned - be sure to give this step your undivided attention! Remove from the oven and present to guests. Gently pour 2 tbsp. brandy over each cupcake. Ignite the brandy with a long kitchen match and let burn until the flame subsides

6. When the flames die down, serve immediately.

-Amanda and Kenya

Cookie Dough

This weekend, I made cookie dough cupcakes. I have never heard, seen, or tasted a cookie dough cupcake, so I thought this would be a unique idea. Honestly, they turned out amazing and veryone wanted me to make more. It was a very time consuming process, but well worth it i the end. I call it a heart attack cupcake because they are so rich with sugar. I would suggest trying out this recipe. Its well worth your time to make something different and delicious at an afforable cost. Here is the recipe:
For the cupcakes:*3 sticks unsalted butter, at room temperature
*1½ cups light brown sugar, packed
*4 large eggs
*2 2/3 cups all-purpose flour
*1 tsp. baking powder
*1 tsp. baking soda
*¼ tsp. salt
*1 cup milk
*2 tsp. vanilla extract
*1 cup chocolate chips
~To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
~Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.
~Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
For the filling:*4 tbsp. unsalted butter, at room temperature
*6 tbsp. light brown sugar, packed
*1 cup plus 2 tbsp. all-purpose flour
*7 oz. sweetened condensed milk
*½ tsp. vanilla extract
*¼ cup mini semisweet chocolate chips
~To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.
~To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I ended up with leftover dough (nice!)
For the frosting:
*3 sticks unsalted butter, at room temperature
*¾ cup light brown sugar, packed
*3½ cups confectioners’ sugar
*1 cup all-purpose flour
*¾ tsp. salt
*3 tbsp. milk
*2½ tsp. vanilla extract
For decoration:*Tiny chocolate chip cookies (if you feel ambitious)
*Mini chocolate chips
~To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
 ~Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

-Amanda :)