Carrot Walnut Cupcakes

Carrot Walnut Cupcakes

For the cupcakes:

  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 1/3 cup walnut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups finely grated carrots
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon finely chopped candied ginger

For the candied carrots and walnuts:

  • Cooking spray
  • 1 large carrot, peeled
  • ¾ cup granulated sugar
  • ¾ cup water
  • 12 walnuts

For the frosting:

  • 6 tablespoons unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 ½ cups confectioners’ sugar, sifted

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. Meanwhile, make the candied carrots and walnuts. Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners’ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Coconut Cream Cupcakes with Lime Buttercream Frosting

Coconut Cupcakes with Lime Buttercream Frosting

Ingredients:

  • Cooking spray
  • 1 cup all-purpose flour
  • 3 tbsp. potato starch
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • 2 tbsp. butter, softened
  • 1 large egg
  • 1 large egg white
  • 2/3 cup fat-free milk
  • 2 tbsp. flaked sweetened coconut
  • ½ tsp. vanilla extract

Frosting:

  • 3 tbsp. butter, softened
  • 1 tsp. half-and-half
  • ½ tsp grated lime rind
  • 1 tbsp. fresh lime juice
  • 1 1/3 cups powdered sugar, sifted

Preheat the oven to 350 degrees F. To prepare cupcakes, place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, potato starch, baking powder and salt in a small bowl; stir with a whisk. Combine granulated sugar and 2 tbsp. butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sandwich). Add egg and egg white, 1 at a time, beating well after each addition. Add flour mixture and milk, alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla. Spoon batter evenly into prepared muffin cups. Bake at 350 degrees F for 18 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 2 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, combine butter, half-and-half, lime rind and lime juice in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating just until smooth. Spread about 2 ½ tsp. frosting on each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Apple Cupcakes with Almond Streusel

Apple Cupcakes with Almond Streusel

Ingredients:

  • Cooking spray
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ¾ cup granulated sugar
  • ¼ cup (2 oz.) 1/3 less fat cream cheese, softened
  • ¼ cup butter, softened
  • 2 tbsp. amaretto (almond flavored liqueur or substitute with 2% reduced fat milk)
  • 1 tsp. vanilla extract
  • 1 large egg
  • ½ cup reduced fat sour cream
  • ¼ cup 2% reduced fat milk
  • ¾ cup finely chopped Gala apple
  • 3 tbsp. all-purpose flour, divided
  • 2 tbsp. brown sugar
  • ¼ tsp. ground cinnamon
  • 2 tbsp. chilled butter
  • 2 tbsp. sliced almonds
  • 1 cup powdered sugar
  • 4 tsp. 2% reduced fat milk

Preheat the oven to 350 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine 1 ½ cups flour, baking powder, salt and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese and ¼ cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto (or substitute with 2% reduced fat milk), vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and ¼ cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tbsp. flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. Combine remaining 2 tbsp. flour, brown sugar and cinnamon in a small bowl. Cut in 2 tbsp. butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake 350 degrees F for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove cupcakes from pan. Combine powdered sugar and 4 tsp. milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Pink Princess Mini Cupcakes

Pink Princess Mini Cupcakes2Cupcakes:

  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups

 Frosting:

  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring

 Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

 Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

 Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

 Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

 Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

 Makes 48 mini cupcakes.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Halloween Time

Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles

Ingredients:

  • Paper baking cups
  • 1 package vanilla cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ tsp. orange food coloring paste
  • ¼ tsp. yellow food coloring paste
  • 12 (8 oz.) jars of other half-pint jars
  • 2 (12 oz.) containers whipped ready-to-spread white frosting
  • 1 ½ cups candy corn

Method:

Preheat oven to 350 degrees F. Place paper baking cups in 2 (12 cup) muffin pans. Prepare cake mix according to package directions, using water, oil, and eggs. Divide batter in half; tint half of batter orange and other half yellow. Spoon orange batter into 12 muffin cups and yellow batter into remaining muffin cups.

Bake 350 degrees F for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire rack. Cool completely (about 30 minutes).

Remove paper baking cups. Cut each cupcake in half horizontally. In each 12 glass jars, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into a large zip-top plastic freezer bag; seal bag. Cut off about ½ inch corner of bag. Squeeze bag to pipe frosting over orange cupcakes in each jar. Divide 1 cup candy corn evenly among jar and sprinkle over frosting. Repeat layers with remaining cupcake halves, second container of frosting, and remaining ½ cup candy corn.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

The Littlest Princess

Littlest Princess

Equipment:

  • 12 pink and white standard paper cases
  • Large piping bag fitted with a 3/4 inch fluted tube

 Cake:

  • 12 double chocolate chip muffins/cupcakes
  • 1 – 14 ½ ounce tub vanilla frosting
  • Purple and pink food coloring

 Decorations:

  • 4 feet roll purple bubble gum tape
  • 1 tablespoon pink sprinkles
  • 2 tablespoons pink sanding sugar

Place muffins/cupcakes in paper cases. To make the crowns, cut 12 x 4 inch lengths of bubble gum tape; wipe excess powder from the strips. Using picture as a guide, use a small sharp knife to cut ¼ inch high triangles, side by side, from top of each bubble gum strip to make tips of crowns. Dip one end of each strip in a little water, secure ends together, pinching to seal. Fan tips of crown outwards. Place sprinkles in a small bowl. Place a little water in another small bowl. Dip tips of crowns quickly in the water, shake off excess water; dip in sprinkles. Tint frosting purple using the purple and a little of the pink food coloring. Spoon frosting into piping bag with fluted tube; pipe onto each muffin/cupcake. Top with crowns; sprinkle with sanding sugar.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Getting Ready For St. Patrick’s Day

Chocolate Irish Cream Cupcakes
Bailey’s gives this dessert a spirited kick, but Irish cream coffee creamer works too.

 

Chocolate Irish Cream Cupcakes

Ingredients:

  • 1 package dark chocolate fudge cake mix
  • 1 cup stout beer
  • 1 – 8 ounce package cream cheese, at room temperature
  • 4 tablespoons butter, softened
  • 3 cups powdered sugar
  • 2-4 tablespoons Irish cream liquor, like Bailey’s
  • Liquid green food coloring
  • 24 gold chocolate coins

Heat oven to 350 degrees F. Line two 12 well muffin pans with liners. Prepare cake mix as package directs, substituting stout for water called for. Divide batter evenly among liners. Bake 17 minutes or until done. Let cool.

Using electric mixer on medium speed, beat together cream cheese, butter and 2 tablespoons Irish cream 2 minutes or until light and fluffy. Gradually beat in powdered sugar until smooth, adding more Irish cream 1 teaspoon at a time to reach desired consistency. Tint pale green. Pipe evenly over tops of cupcakes. Garnish with gold coins.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

carrot-cupcakes-with-orange-cream-cheese-icing
Sultanas work great in this recipe.

 

Carrot Cupcakes With Orange Cream Cheese Icing

Ingredients:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cups carrots, finely grated
  • 1 cup apple, finely grated
  • 2/3 cup chopped walnuts
  • ½ cup raisins (optional)

 

Orange Cream Cheese Icing:

  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound powdered sugar
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest

Method:

To Make The Cupcakes: Preheat the oven to 350 degrees F. Place paper liners in two 12 cup cupcake pans. Mix the flour, salt and cinnamon together in a small bowl and set aside. In a large mixing bowl, whisk together the eggs, sugar and oil until well blended. Fold in the grated carrots, grated apples, chopped walnuts and raisins. Fill each cup 2/3 full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

To Make The Icing: In the bowl of an electric mixer, beat the butter and cream cheese together until very smooth. Gradually beat in the powdered sugar until fully mixed. Beat in the orange juice and orange zest. Ice the top of each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Chocolate Orange Cupcakes

Sure to be a hit with the children when they come home from school

Chocolate orange cupcakes

Chocolate Orange cupcakes

Ingredients – Cakes

½ cup butter, softened

Generous ½ cup superfine sugar

Finely grated rind and juice of ½ orange

2 eggs, lightly beaten

Generous ¾ cup self-raising flour

1 oz. /25g semisweet chocolate, grated

Thin strips candied orange peel, to decorate

Ingredients – Topping

4 oz./115g semisweet chocolate, broken into pieces

2 tbsp. unsalted butter

1 tbsp. dark corn syrup

Method

Preheat the oven to 350F/180C.  Line muffin pans with 16 paper liners or put 16 double layer paper liners on a baking sheet.

Put the butter, sugar, and orange rind in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and, using a metal spoon, fold gently into to mixture with the orange juice and grated chocolate.  Spoon the cake batter into the paper liners.

Bake in the preheated oven for 20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack and let cool.

For the frosting, put the chocolate into a heatproof bowl and add the butter and syrup.  Set the bowl over a saucepan of simmering water and stir until smooth.  Cool until the frosting is thick enough to spread.  Spread over the cupcakes and decorate each cupcake with a few strips of candied peel.  Let set.

Makes 16

Tried and tested in the THASC kitchen

Pink Lemonade Cupcakes

Count Down To Valentine’s Day

These cupcakes are great to share with you Valentine!

Pink Lemonade Cupcakes
If you love lemonade, then you will love these delicious treats.

Pink Lemonade Cupcakes

Cupcakes:

  • 1 cup self-rising flour
  • 2/3 cup sugar
  • 4 tablespoons butter, softened
  • 1/3 cup frozen pink lemonade concentrate, thawed (reserve some for the frosting)
  • ¼ cup buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 3 drops of red food coloring

Lemonade Butter Frosting:

  • 2 cups powdered sugar
  • 5 tablespoons butter, softened
  • 2 tablespoons pink lemonade concentrate (leftover form the cupcake ingredients)
  • 1 tablespoon light whipping cream
  • 2 drops red food coloring

To make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper liners. In a small bowl, use an electric mixer to combine the flour, sugar and butter on low speed until you get a sandy mixture. Add the lemonade, buttermilk, egg and vanilla, and beat at medium speed until well combined. Add the food coloring, stirring until thoroughly mixed. Scoop the batter into the paper liners (2/3 full). Bake 20 to 25 minutes or until the tops spring back when lightly touched. Let cool completely before frosting.

To make the frosting: In a medium mixing bowl, add the sugar, butter, lemonade and cream. Using an electric mixer, beat until the frosting is fluffy. Add the food coloring, continuing to mix until the color is uniformly pink. Spread on the cooled cupcakes.

Makes 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

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