Whether on a doily or in pumpkin-patterned wrapping, at a birthday party or in a trendy bakery, cupcakes are a familiar treat. Due partly to popularity among celebrities, this sweet snack is becoming a delicacy. And birthday parties are not the only places cupcakes are seen these days.
A trendy shop on Glenwood Avenue, The Cupcake Shoppe has been serving its original cupcakes and other desserts since July. N.C. State graduate Sara Coleman opened the shop after working for seven years in the corporate world. Coleman said she wanted to do something more creative, so she came up with several original recipes — and names.
“Pretty in Pink” is the shop’s strawberry cupcake, “What’s up doc?” is a carrot cake, and “Brown Betty” features chocolate cake and chocolate butter-cream icing. One of the most popular — “Big Red” — a red velvet creation named for Coleman’s alma mater. And there are new flavors every week, she said. Some are seasonal, such as the pumpkin cake with maple frosting in the store now.
Creating recipes, Coleman said, is “trial and error.”
She said she does plenty of brainstorming to create the perfect combinations of flavors and textures.
“It takes lots of practice,” she said.
But even with 14 varieties of cupcakes, Coleman said one of the top two best-sellers is the “Plain Jane” — vanilla cake with vanilla icing.
Recipes for your own homemade cupcakes
Apple Sauce Cupcakes
Ingredients
1 cup whole wheat flour1 1/2 cups all-purpose flour1 1/2 cups sugar1 cup finely chopped, peeled apple1/2 cup chopped walnuts1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 1/2 teaspoon cinnamon1/2 teaspoon freshly grated nutmeg2 large eggs1 1/2 cups applesauce1/2 cup melted butter
Combine all dry ingredients in a large mixing bowl. Add eggs, butter and applesauce. Mix for 2 minutes on low speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl and stir in chopped apples and walnuts.
Preheat oven to 350 degrees. Spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. Fill each cup approximately 1/2 to 2/3 full.
Bake cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the pan and cool completely on a wire rack.
Source: http://www.cupcakerecipes.com/applesaucecupcakerecipe.htm
Pumpkin Cupcakes
Ingredients
2 1/4 cups all-purpose flour, sift before measuring1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt 3/4 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 cup butter, softened1 1/3 cups sugar2 eggs, beaten until frothy1 cup mashed cooked or canned pumpkin3/4 cup milk3/4 cup chopped walnuts or pecans
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg in a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups.
Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes about 24 cupcakes.
Source: http://southernfood.about.com/od/pumpkins/r/bl40104c.htm
Chocolate Honey Nut Frosting
Ingredients
1/3 cup unsweetened cocoa1/4 cup oil2 cups powdered sugar3 to 4 tablespoons milk1/2 teaspoon vanilla extract1/3 cup Honey Nut Creamy Peanut Butter
In large bowl, mix cocoa and butter until smooth. Gradually add powdered sugar alternating with milk and vanilla extract. Beat in peanut butter until light and fluffy.
Source: http://www.recipegoldmine.com/cakefrost/chocolate-honey-nut-frosting.html
Brown Sugar Marshmallow Frosting
2 cups brown sugar, firmly packed1 cup granulated sugar3/4 cup water1/2 teaspoon vanilla extract5 marshmallows2 egg whites
Cook sugar and water over low heat until it spins a thread. Add vanilla extract and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Source: http://www.recipegoldmine.com/cakefrost/brown-sugar-marshmallow-frosting.html