17 Mar 2012
in Dessert, Recipes, Snacks
Tags: Batter (cooking), Bob's Red Mill, Cupcake, cupcakes, Dairy Free, dessert, Food, gluten-free, Mixer (cooking), St. Patrick's Day, White chocolate, white chocolate frosting, Xanthan gum
McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!
Shamrock Milkshake Cupcakes
- 4 egg whites
- 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
- 1 1/2 cups coconut or rice milk
- 1/2 or 2/3 cup sugar
- 3 tablespoons vegan butter (Earth Balance)
- 1 teaspoon pure vanilla extract
- 1/4 cup green creme de menthe**
- 1/2 cup vegan shortening (Earth Balance)
- 1 3/4 cups sugar
- 1 teaspoon pure vanilla extract
- 1 recipe White Chocolate Frosting
- Green food coloring
- Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
- Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
- Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Time to make your frosting while the cupcakes cool.
White Chocolate Frosting
- 1 cup vegan butter, softened (Earth Balance)
- 6 ounces white baking chocolate with cocoa butter, chopped
- 1/3 cup rice whipping cream
- 1 1/2 – 2 cups powdered sugar
- Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
- Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
- Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!
08 Mar 2012
in Breakfast, Dessert, Recipes, Snacks
Tags: Baking powder, breakfast, Butter, coffee cupcakes, Cupcake, Dairy Free, dark roast coffee, dessert, Food, gluten-free, Mixer (cooking), Sugar, Vanilla, vanilla bean paste, vanilla latte
Coffee-flavored cupcakes are topped with a Vanilla Espresso Swiss Meringue Buttercream. Yum. Definitely a great breakfast kind of cupcake without the frosting!
Vanilla Latte Cupcakes
Makes about 18 cupcakes
- 3/4 cup (1 1/2 sticks) unsalted vegan butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 2 cups gluten free flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon dark roast coffee grounds
- 1/2 cup strong brewed coffee
- 1/4 cup almond milk
- 2 tablespoons coffee liqueur
- Preheat oven to 350ºF and line cupcake pans with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds. In a liquid measuring cup, combine the brewed coffee, milk, and liqueur.
- Starting and ending with the flour, in a few additions alternately add the flour and milk mixture to the mixer, mixing on low speed until just incorporated.
- Divide the batter between 18 cupcake liners, filling each cup about 2/3 to 3/4 full.
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Vanilla Espresso Swiss Meringue Buttercream:
- 3 large egg whites
- 1/2 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted vegan butter, softened but cool, cut into cubes
- 1/2 teaspoon pure vanilla extract
- Seeds from 1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste
- 1 tablespoon instant espresso powder (or to taste), dissolved into 2 teaspoons. boiling water
- Pinch of salt
- Combine the egg whites and sugar in the clean, dry bowl of a stand mixer. Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.
- Attach the bowl to the mixture (fitted with the whisk attachment). Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.
- While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated. Continue mixing until the frosting comes together. Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean seeds, coffee mixture, and salt. Beat until well combined and taste and adjust flavorings as necessary.
- Frost cupcakes as desired.
*Note: This recipe made just enough frosting for to frost 16 cupcakes as shown. If you like a lot of frosting on your cupcakes, you may want to make 1.5 times the recipe.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.