2009 is starting up with a bunch of cupcake classes! My first one, coming up this weekend, is called “Hot Cupcakes for Cold Nights”…oh la la! J These cupcakes are ideal for your special night (ehem, Valentines day coming up!) or just a date night with your sweetheart…Or maybe you’re celebrating something with your girlfriends. Really, these unique recipes are good for any night that you deem special.
Why are they good for date night? Well…they play upon well known aphrodisiacs! Honey, Champagne (alcohol), chocolate…delish! The perfectly baked cake combined with the rich & creamy butter cream frostings really make these a delectable dessert!
Chocolate Cupcakes with Champagne Frosting
Makes 12 cupcakes
4 ounces bittersweet chocolate
5 tablespoons boiling water
1/2 cup butter at room temperature
1 1/2 cups sugar
1/2 cup butter at room temperature
1 1/2 cups sugar
4 eggs, separated
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
Preheat oven to 375 F. Line a cupcake pan with wrappers or butter and flour tins.
Melt the chocolate in the microwave on low, 1-2 minutes. Add boiling water and stir until smooth, then set aside.
With an electric mixer, beat butter and sugar until fluffy. Add egg yolks, one at a time, mixing well after each addition. Add chocolate & mix until fully combined.
Add flour, baking powder and salt, mix 20 seconds on low.
Add milk and vanilla and mix until just combined.
In a separate bowl, whip egg whites on high until fluffy. Use a spatula to fold the whites into the batter until just combined.
Fill cupcake tins 3/4 full and bake 20-25 minutes, until a toothpick comes out clean. Allow to cool before frosting.
For the Frosting (separate ingredients from list above):
Whip 1 1/2 sticks room temperature butter with 3 cups powdered sugar until mixed.
Add champagne slowly, 2 tablespoons at a time, whipping after each addition, until you reach a smooth, thick consistency is reached.
**If you want your icing to have more of a champagne flavor, add more powdered sugar as you add more champagne to retain the thick consistency needed for spreading over the cupcakes.
Lemon Cupcakes with Honey Frosting
Preheat oven to 375 F. Line a cupcake pan with wrappers or butter and flour tins.
Melt the chocolate in the microwave on low, 1-2 minutes. Add boiling water and stir until smooth, then set aside.
With an electric mixer, beat butter and sugar until fluffy. Add egg yolks, one at a time, mixing well after each addition. Add chocolate & mix until fully combined.
Add flour, baking powder and salt, mix 20 seconds on low.
Add milk and vanilla and mix until just combined.
In a separate bowl, whip egg whites on high until fluffy. Use a spatula to fold the whites into the batter until just combined.
Fill cupcake tins 3/4 full and bake 20-25 minutes, until a toothpick comes out clean. Allow to cool before frosting.
For the Frosting (separate ingredients from list above):
Whip 1 1/2 sticks room temperature butter with 3 cups powdered sugar until mixed.
Add champagne slowly, 2 tablespoons at a time, whipping after each addition, until you reach a smooth, thick consistency is reached.
**If you want your icing to have more of a champagne flavor, add more powdered sugar as you add more champagne to retain the thick consistency needed for spreading over the cupcakes.
Lemon Cupcakes with Honey Frosting
Makes 12 cupcakes
1/2 cup butter
1 cup sugar
3 egg yolks
1 tablespoon lemon juice
zest of 1/2 a lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Preheat the oven to 375 F. Line a cupcake pan with wrappers or butter and flour tins.
With an electric mixer, beat butter and sugar until fluffy.
Add egg yolks, one at a time, mixing well after each addition.
Add zest and lemon juice and mix to incorporate.
Add flour, baking powder and salt, mix 20 seconds on low.
Add milk and mix until just combined.
Fill cupcake tins 3/4 full and bake 20-25 minutes, until a toothpick comes out clean. Allow to cool before frosting.
For the Frosting (separate ingredients from list above):
Whip 1 1/2 sticks room temperature butter with 2 1/2 cups powdered sugar, 3 tablespoons heavy cream and 1/4 cup honey until thick and creamy. (Works best if you add each one at a time, combining after each new ingredient)
**Raw honey will produce a more complex flavor.
**Make sure to test the batter before cooking as you want to ensure at least a subtle lemon flavor.
3/4 cup milk
Preheat the oven to 375 F. Line a cupcake pan with wrappers or butter and flour tins.
With an electric mixer, beat butter and sugar until fluffy.
Add egg yolks, one at a time, mixing well after each addition.
Add zest and lemon juice and mix to incorporate.
Add flour, baking powder and salt, mix 20 seconds on low.
Add milk and mix until just combined.
Fill cupcake tins 3/4 full and bake 20-25 minutes, until a toothpick comes out clean. Allow to cool before frosting.
For the Frosting (separate ingredients from list above):
Whip 1 1/2 sticks room temperature butter with 2 1/2 cups powdered sugar, 3 tablespoons heavy cream and 1/4 cup honey until thick and creamy. (Works best if you add each one at a time, combining after each new ingredient)
**Raw honey will produce a more complex flavor.
**Make sure to test the batter before cooking as you want to ensure at least a subtle lemon flavor.
Here is the 
