"Easy Baking"

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 Sally's Gourmet Cupcakes
Phone: 703-435-9116
Cell: 703-200-5282
Email: sales@sallysgourmetcupcakes.com
Website: www.sallysgourmetcupcakes.com/


Sally Girardi - Chef/Owner


Chocolate Peanut Butter Pretzel Cupcake
(Makes 1 Dozen Jumbo or 2 Dozen Regular Size Cupcakes)


Ingredients:
1)   1 ¾ CUPS ALL PURPOSE FLOUR
2)   2 CUPS SUGAR
3)   ¾ CUPS COCOA POWDER
4)   2 TEASPOONS BAKING SODA
5)   1-TEASPOON BAKING POWDER
6)   1-TEASPOON SALT
7)   3 LARGE EGGS
8)   ½ CUP VEGETABLE OIL
9)   1 CUP BUTTERMILK
10) 1 TEASPOON VANILLA
11) 1 CUP VERY HOT WATER
12) PEANUT BUTTER FROSTING (SEE RECIPE BELOW)

BOTTOM CRUST
1)   1 CUP COURSLEY CHOPPED SALTED PRETZELS
2)   ¼ CUP SUGAR
3)   1/3 CUP MELTED UNSALTED BUTTER
4)   MINI CHOCOLATE CHIPS TWELVE TABLESPOONS

Preparation:
1)   PREHEAT OVEN TO 350 DEGREES.LINE MUFFIN TINS WITH CUPCAKE PAPERS.
2)   SIFT TOGETHER FLOUR, SUGAR, COCOA, BAKING SODA, BAKING POWDER AND SALT.
3)   PLACE IN MIXING BOWL AND MIX ON LOW SPEED USING PADDLE ATTACHMENT FOR 20 SECONDS.
4)   IN ANOTHER MIXING BOWL BEAT EGGS, BUTTERMILK, OIL AND VANILLA FOR ABOUT 2 MINUTES.
5)   ADD THE WET INGREDIENTS TO THE FLOUR MIXTURE BEAT FOR ABOUT 2 MINUTES STOPPING TO SCRAPE BOWL.
6)   ADD HOT WATER AND BEAT ON LOW UNTIL COMBINED ABOUT 30 SECONDS.
7)    MIX CHOPPED PRETZELS, SUGAR AND MELTED BUTTER. PLACE 2 TABLE SPOONS OF THE MIXTURE IN EACH MUFFIN TIN, USE THE
       BOTTOM OF A SMALL GLASS TO PRESS DOWN THE CRUST IN THE CUPCAKE PAPER.
8)    PLACE ONE TABLESPOON OF MINI CHOCOLATE CHIPS IN EACH MUFFIN TIN.
9)    BAKE THE PRETZEL CRUST AT 350 DEGREES FOR 5 MINUTES.
10)  FILL THE MUFFIN TINS ¾ FULL WITH BATTER AND BAKE AT 350 DEGREES FOR ABOUT 20-25 MINUTES.
11)  COOL CUPCAKES ON A WIRE RACK.
12)  FROST WITH CREAM CHEESE PEANUT BUTTER FROSTING AND TOP WITH PEANUT BRITTLE CANDY  

THE PEANUT BUTTER FROSTING
Ingredients:
1)   12 OZ.  CREAM CHEESE AT ROOM TEMPERTURE
2)   1 1/2  STICKS UNSALTED BUTTER AT ROOM TEMPERTURE
3)   7  CUPS CONFECTIONERS SUGAR- SIFTED
4)   1 1/4  CUPS SMOOTH PEANUT BUTTER
5)   2  TEASPOON VANILLA
6)   1/8-TEASPOON SALT
7)   2 TABLESPOONS CREAM OR WHOLE MILK

Preparation:
1)   WITH THE ELECTRIC MIXER ON MEDIUM-HIGH SPEED BEAT THE BUTTER AND CREAM CHEESE UNTIL FLUFFLY.
2)   SCRAPE DOWN BOW.
3)   ADD PEANUT BUTTER AND SALT, BEAT UNTIL SMOOTH AND INCORPERATED.
4)   REDUCE SPEED ADD SIFTED CONFECTIONERS SUGAR 2 CUPS AT A TIME.
5)   ADD VANILLA AND CREAM.BEAT UNTIL SMOOTH SCRAPPING DOWN BOWL IF NEEDED.
6)   PLACE FROSTING IN A PASTRY BAG WITH A PASTRY TIP AND FROST CUPCAKES.
7)   TOP CUPCAKES WITH A PIECE OF PEANUT BRITTLE CANDY. 


Chocolate Cupcake with Chocolate Frosting
(Makes 1 Dozen Jumbo or 2 Dozen Regular Size Cupcakes)

Ingredients:
1)   1 ¾ CUPS ALL PURPOSE FLOUR
2)   2 CUPS SUGAR
3)   ¾ CUPS COCOA POWDER-SIFTED
4)   2 TEASPOONS BAKING SODA
5)   1 TEASPOON BAKING POWDER
6)   1 TEASPOON SALT
7)   3 LARGE EGGS AT ROOM TEMPERTURE
8)   ½ CUP VEGETABLE OIL
9)   1 CUP BUTTERMILK
10) 1 TEASPOON VANILLA
11) 1 CUP VERY HOT WATER
12)  DARK CHOCOLATE FROSTING (SEE RECIPE BELOW)

Preparation:
1)   PREHEAT OVEN TO 350 DEGREES.LINE MUFFIN TINS WITH CUPCAKE PAPERS.
2)   SIFT TOGETHER FLOUR, SUGAR, COCOA, BAKING SODA, BAKING POWDER AND SALT.
3)   PLACE IN MIXING BOWL AND MIX ON LOW SPEED USING PADDLE ATTACHMENT FOR 20 SECONDS.
4)   IN ANOTHER MIXING BOWL BEAT EGGS, BUTTERMILK, OIL AND VANILLA FOR ABOUT 2 MINUTES.
5)   ADD THE WET INGREDIENTS TO THE FLOUR MIXTURE BEAT FOR ABOUT 2 MINUTES STOPPING TO SCRAPE BOWL.
6)   ADD HOT WATER AND BEAT ON LOW UNTIL COMBINED ABOUT 30 SECONDS.
7)   FILL THE MUFFIN TINS ¾ FULL WITH BATTER AND BAKE AT 350 DEGREES FOR ABOUT 20-25 MINUTES.
8)   COOL CUPCAKES ON A WIRE RACK

THE CHOCOLATE FROSTING
Ingredients:
1)   8 OZ. CREAM CHEESE AT ROOM TEMPERTURE.
2)   2 STICKS UNSALTED BUTTER AT ROOM TEMPERTURE
3)   5 CUPS CONFECTIONERS SUGAR
4)   1 1/4 COCOA POWDER
5)   4 TABLESPOONS CREAM OR WHOLE MILK AT ROOM TEMPERTURE
6)   2 TEASPOONS VANILLA
7)   4 TABLESPOONS LIGHT KARO SYRUP

Preparation:
1)   WITH ELECTRIC MIXER ON MEDIUM-HIGH, BEAT CREAM CHEESE AND BUTTER UNTIL SMOOTH.
2)   ADD COCOA POWDER BEAT UNTIL INCORPERATED, WITH MIXER ON LOW ADD POWDERED SUGAR 1-CUP AT A TIME
      ALTERNATING WITH MILK, BEAT ON MEDIUM HIGH UNTIL SMOOTH,  SCRAPING DOWN SIDES OF BOWL IF NECESSARY.
3)   ADD VANILLA AND KARO SYRUP BEAT UNTIL SMOOTH ADD MORE MILK IF NECESSARY.
4)   PLACE FROSTING IN A PASTRY BAG WITH PASTRY TIP AND FROST CUPCAKES.

Chocolate Cupcake with German Chocolate Topping
(Makes 1 Dozen Jumbo or 2 Dozen Regular Size Cupcakes)


Ingredients:
1)   1 ¾ CUPS ALL PURPOSE FLOUR
2)   2 CUPS SUGAR
3)   ¾ CUPS COCOA POWDER-SIFTED
4)   2 TEASPOONS BAKING SODA
5)   1 TEASPOON BAKING POWDER
6)   1 TEASPOON SALT
7)   3 LARGE EGGS AT ROOM TEMPERTURE
8)   ½ CUP VEGETABLE OIL
9)   1 CUP BUTTERMILK
10) 1 TEASPOON VANILLA
11) 1 CUP VERY HOT WATER
12)  DARK CHOCOLATE FROSTING (SEE RECIPE BELOW)

Preparation:
1)   PREHEAT OVEN TO 350 DEGREES.LINE MUFFIN TINS WITH CUPCAKE PAPERS.
2)   SIFT TOGETHER FLOUR, SUGAR, COCOA, BAKING SODA, BAKING POWDER AND SALT.
3)   PLACE IN MIXING BOWL AND MIX ON LOW SPEED USING PADDLE ATTACHMENT FOR 20 SECONDS.
4)   IN ANOTHER MIXING BOWL BEAT EGGS, BUTTERMILK, OIL AND VANILLA FOR ABOUT 2 MINUTES.
5)   ADD THE WET INGREDIENTS TO THE FLOUR MIXTURE BEAT FOR ABOUT 2 MINUTES STOPPING TO SCRAPE BOWL.
6)   ADD HOT WATER AND BEAT ON LOW UNTIL COMBINED ABOUT 30 SECONDS.
7)   FILL THE MUFFIN TINS ¾ FULL WITH BATTER AND BAKE AT 350 DEGREES FOR ABOUT 20-25 MINUTES.
8)   COOL CUPCAKES ON A WIRE RACK

THE GERMAIN CHOCOLATE TOPPING
Ingredients:
1)   1-CUP SWEETENED EVAPORATED MILK
2)   ½ CUP LIGHT BROWN SUGAR PACKED LIGHTLY
3)   3 EGG YOLKS BEATEN
4)   1 STICK UNSALTED BUTTER
5)   ½ TEASPOON MEXICAN VANILLA
6)   1-3/4 CUP COCONUT
7)   1-CUP COARSLY CHOPPED PECANS

Preparation:
1)   COMBINE IN A SAUCE PAN EVAPORATED MILK, BROWN SUGAR, BUTTER AND EGG YOLKS.
2)   COOK OVER MEDIUM HEAT UNTIL IT COMES TO A BOIL AND STARTS TO THICKEN.
3)   BE CAREFUL NOT TO BURN MIXTURE.
4)   REMOVE FROM HEAT ADD COCONUT, VANILLA THEN BEAT BY HAND UNTIL THICK.
5)   ADD PECANS (MIX IN BY HAND).
6)   REFRIGERATE ABOUT 1 HOUR.
7)   PLACE ONE ICECREAM SCOOP OF MIXTURE ON TOP OF EACH CUPCAKE.



Various Sally's Gourmet Cupcakes


Easy Baking!!!