At Home Italian Cooking By JoElaine

Homemade Chocolate Cupcakes with Homemade Vanilla Frosting by JoElaine (Balsamo) Quinn

Ingredients:

3/4 cup of All Purpose Flour

1/2 cup of Unsweetened Natural Cocoa Powder

3/4 tsp of Baking Powder

1/2 tsp of Baking Soda

1/4 teaspoon of Salt

2 large Eggs, at room temperature

1/2 cup of Granulated Sugar

1/2 cup packed of Light Brown Sugar

1/3 cup of Vegetable Oil

2 teaspoons of Pure Vanilla Extract

1/2 cup of Buttermilk, at room temperature

Vanilla Frosting ( See recipe below)

Process,

1. Preheat the oven to 350°F . Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners . ( This recipe makes about 14 cupcakes) Set aside.

2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.

3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.

4. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.

5. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.

6. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

7. With a piping bag filled , pipe your frosting on to your cupcakes . 

Vanilla Frosting

Ingredients:

1/2 cup of Unsalted Butter, softened

1 1/2 tsps of Vanilla Extract

2 cups of Confectioners' Sugar, sifted

2 Tbsps of Milk

Note: For different color frosting add 3 drops food coloring, or as needed

Process,

1. With a standard mixer with a paddle attachment cream butter until smooth and fluffy.

2. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

3. Pour in milk and beat for an additional 3-4 minutes. (Add food coloring, if using) and beat for thirty seconds until smooth .

Enjoy!

Homemade Strawberry Cupcakes with Vanilla Frosting   by JoElaine (Balsamo) Quinn

Ingredients:

1 3/4 cups of Cake Flour

1 tsp of Baking Powder

1/4 tsp of Baking soda

1/4 tsp of Salt

1/2 cup of Unsalted Butter room temp.

1 cup of Granulated Sugar

3 Egg Whites at room temp.

1/4 cup of Sour Cream

1 tsp of Pure Vanilla Extract

1/3 cup of Milk

1/4 cup of reduced Stawberry Puree , Note:1/2 pound container fresh strawberries, puree them into a liquid, then reduce the puree down on the stove for about 20 minutes. Make the night before so it cools down.

Homemade Vanilla Frosting (See below)

Fresh Strawberries sliced for decorating

Process,

1.Make reduced strawberry puree ahead to cool.

2.Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Line a second pan with 3 more cupcake liners.

3. Whisk together cake flour , baking powder , baking soda , and salt. Set aside.

4. With a standard mixer fitted with a whisk attachment , beat the butter and sugar on high setting until smoothed and creamed. Add in your egg whites and beat on high speed till combined. Then beat in your vanilla and sour cream.

5. Bring your speed to low on your lower speed slowly add your dry mixture until combined. With the mixer still on low add your milk till combined , do not over mix. Then add in your reduced strawberry puree and mix making sure the batter is smooth with no lumps.

6. Spoon in batter 2/3 full of the cupcake liners. Bake for 20 to 22 minutes in your preheated oven . Take out of oven to cool down.

7. With your homemade vanilla frosting fill a decorating bag with your frosting and pipe your design onto your cooled cupcakes till all are completed. Top each with a freshly sliced strawberry.

Vanilla Frosting

Ingredients:

1/2 cup of Unsalted Butter, softened

1 1/2 tsps of Vanilla Extract

2 cups of Confectioners' Sugar, sifted

2 Tbsps of Milk

Note: For different color frosting add 3 drops food coloring, or as needed

Process,

1. With a standard mixer with a paddle attachment cream butter until smooth and fluffy.

2. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

3. Pour in milk and beat for an additional 3-4 minutes. (Add food coloring, if using) and beat for thirty seconds until smooth

Enjoy!

Homemade Chocolate Walnut Cupcakes With Caramel Frosting by JoElaine (Balsamo) Quinn

Ingredients:

For cupcake

2 cups of All Purpose Flour

1 tsp of Baking Soda

1/4 tsp of Salt

1/2 cup of Unsweetened Cocoa Powder

1 cup of Hot Water

1/2 cup of Buttermilk

1 cup of Unsalted Butter, room temperature

2 cups of Sugar

2 Large Eggs

1 tsp of Vanilla

1 cup of Walnuts , chopped

For Frosting

1 cup of Salted Butter , room temperature

1/3 cup of Dulce de Leche

4 cups of Confectioner Sugar

1/4 cup of Walnuts , chopped

2 tsps of cinnamon

For Dulce de Leche ( See below for recipe)

1 14 oz can of Sweetened Condensed Milk

Process ,

1. Preheat oven at 350 degrees. Line a 12 cup muffin pan with liners.

2. Combine the flour , baking soda , and the salt in a bowl , set aside. In another bowl whisk together hot water , cocoa powder , and buttermilk , set aside.

3. In a bowl of a standard mixer with a paddle attachment , mix the butter and sugar till light and fluffy . Add the eggs one at a time , mixing between each one. Then add the vanilla and mix.

4. On low speed alternate the flour and the cocoa mixture until all is combined .

5. Stir in the chopped walnuts , then fill your liners 3/4 up with the batter. Bake 20 minutes in your preheated oven or until a toothpick inserted comes out clean. Cool completely.

For the Frosting

6. In a standard mixer with a paddle attachment beat butter until smooth. Add in the Dulce de Leche and mix well.

7. On low speed add your confectioner sugar 1/2 cup at a time till frosting is at the right consistency . Pipe onto your cooled cupcakes .

8. Sprinkle cupcakes wirh chopped walnuts and cinnamon.

Dulce de Leche

9. Heat oven to 425 degrees with rack in the middle. Pour your condensed milk into a 9 inch deep plate pie dish and cover tightly with foil. Set dish in a roasting pan and add hot water half way up the sides of your pie dish. Bake milk in the middle of oven for 45 minutes . Check water level ,big yoh need to add more then do so. Keeping the water half way up the sides of your pie dish. Then continue to bake 45 minutes more or until milk is thick and brown . Remove from oven and cool down . Makes about 1 1/4 cups.

Enjoy!

Homemade Lemon Cupcakes with Homemade Vanilla Frosting by JoElaine (Balsamo) Quinn

Ingredients:

For Cupcakes

3 cups self-rising flour

1/2 teaspoon salt

1 cup unsalted butter , room temperature

2 cups granulated  sugar

4 eggs at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 cup whole milk , room temperature

3 tablespoons fresh lemon juice

Vanilla Frosting (See recipe below)

Process,

1. Preheat oven to 375°F. Line 30 cupcake pan cups with paper liners. Sift the self-rising flour and salt together in a bowl. In a standard mixer with a paddle attachment in the bowl, beat the unsalted butter and sugar with an until light and fluffy.

2. Mix in the eggs one at a time, beating each egg until incorporated. Mix in the vanilla extract and lemon zest.

3. On stir speed gently combine the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice , Beat until just combined; do not over mix.

4. Fill the prepared cupcake liners with batter 3/4 full, and bake for 15 minutes or until a toothpick inserted in the center comes out clean . Remove cupcakes from the pan and let them McCool on a rack completly.

5. Fill a piping bag with vanilla frosting and pipe frosting on top of each cupcake . Then place a candied lemon on top.

Vanilla Frosting

Ingredients:

1/2 cup unsalted butter, softened

1 1/2 teaspoons vanilla extract

2 cups confectioners' sugar, sifted

2 tablespoons milk

Note: For different color frosting add 3 drops food coloring, or as needed

Process,

1. In a standard mixer with a paddle attachment cream butter until smooth and fluffy.

2. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

3. Pour in milk and beat for an additional 3-4 minutes. (Add food coloring, if using) and beat for thirty seconds until smooth .

Enjoy!

Raspberry Cream Cupcakes made by JoElaine (Balsamo)Quinn recipe by Giada De Laurentiis

Ingredients:

1 box white cake mix (recommended: Duncan Hines Moist Deluxe) Note : I make my own homemade white cake mix. See recipe below.

1 1/3 cups of water

3 large eggs whites

2 Tbsps of unsalted butter, melted

2 tsps of almond extract

2 tsps of vanilla extract

2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped

1 cup of heavy whipping cream

1/3 cup of powdered sugar, plus additional for dusting Process,

1. Line 18 muffin cups with foil muffin papers. Preheat the oven to 350 degrees F.

2. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

3. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

4. Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

5. Remove the muffin foil from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

White Cake Mix

Ingredients :

2 1/2 cups of unbleached all-purpose flour

1 1/2 cups of sugar

1 Tbsp + 1 tsp of baking powder

1 tsp of salt

4 Tbsps of unsalted butter, room temperature

Process ,

1. In a large mixing bowl, tossing the 2-1/2 cups of flour. Today I’m using cake flour, because it’s what I had it on hand. If you don’t have that, all-purpose flour can be used instead. To the flour, add 1-1/2 cups sugar, 1 tablespoon plus 1 teaspoon baking powder and 1 teaspoon kosher salt. Then grab your whisk and stir to combine.

2. Then add in the 1/4 cup (or half a stick) of softened unsalted butter. Use a pastry cutter or whisk and cut the butter into the flour. Keep going until the butter is no longer detectable in the dry ingredients and it’s a super fine crumb.

3. If not using for recipe right away store in a jar and keep in refrigerator.

Enjoy!

Tiramisu Cupcakes made by JoElaine (Balsamo) Quinn recipe by Simple Reciipe

Ingredients:

For the Cupcakes:

1 1/2 cups of all purpose flour

2 tsp of baking powder

1/2 tsp of salt

3 medium eggs at room temperature

1/2 cup (1 stick) of very soft butter

2/3 cup of sugar

1 tsp of vanilla extract Espresso syrup:

1/3 cup of freshly made espresso — (or brewed coffee), still warm

1/4 cup of sugar

1/2 tsp of Frangelico — (optional)

Mascarpone whipped cream:

8 oz of Mascarpone cheese — (left at room temperature for 30 minutes)

1/2 cup of sugar

1 cup of cold whipping cream

1 tbsp of espresso — (you can use from the syrup)

For Decoration:

1 tbsp of unsweetened cocoa powder

Process,

Cupcakes:

1. Preheat oven to 350 F. Line a cupcake tin with paper cups. In a bowl combine flour, baking powder and salt. Set a side.

2. In the bowl of a stand mixer, fitted with the paddle attachment cream butter for 1 minute. Add in sugar and beat for about 3 more minutes until fluffy. (Scrape the sides of the bowl if necessary).

3. Add eggs one at a time and beat until incorporated. Add vanilla extract. Gradually add the flour mixture, mixing on medium speed for about 2 more minutes or until well combined. Fill the cupcake liners about 3/4 full.

4. Bake for 18-20 minutes, until golden. Toothpick inserted in the center should come out clean. Using a toothpick make 3-4 holes into each cupcake (to help the syrup soak better). Transfer to a cooling rack and let them cool. For the espresso syrup:

5. Combine espresso (coffee), sugar and Frangelico (optional) and stir until sugar is dissolved. Dip a pastry brush in the syrup and brush the tops of cupcakes, until soaked. For the Mascarpone Cream

Frosting:

6. In a small bowl, using a wooden spoon or a rubber spatula mix together Mascarpone cheese and sugar until smooth. In the bowl of a stand mixer beat heavy cream until stiff peaks form. Gently fold whipped cream into the Mascarpone mixture. Mix in the coffee. Transfer to a piping bag and pipe onto cupcakes.

To decorate:

7. Dust tops of cupcakes with cocoa powder

Enjoy!

Pistachio Cupcakes with Cream Cheese Frosting made by JoElaine (Balsamo) Quinn recipe by Taste Of Home

Ingredients:

1-3/4 cups of all-purpose flour

2/3 cup of sugar

1 package (3.4 ounces) instant pistachio pudding mix

2 tsps of baking powder

1/2 tsp of salt

2 large eggs, room temperature

1-1/4 cups of milk

1/2 cup of olive oil

1 tsp of vanilla extract

1 can (16 ounces) cream cheese frosting

Green sugar sprinkles

Process,

1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.

2. Fill paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in the center comes out clean, 18 22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles. Enjoy!