Superbowl Cupcakes – Go Giants!

Monday, February 4, 2008

Superbowl Cupcakes – Go Giants!

Hubby grew up a New York Giants fan. I grew up an Indianapolis Colts fan. When we lived in Cincinnati, we became Bengals fans (Who Dey!) Then we moved to Boston. At first we loved the Boston sports scene since we’re both Red Sox fans, but then football season started… Let me tell you how rough it is to live here and not be a Patriots fan, let alone being a Colts fan.

Hubby was so excited that his G-men made it to the Superbowl this year. We’re going to a party where there will be a mix of Patriots fans, Giants fans, and anti-Pats fans. I consider myself in the last group. I’m not a Giants fan, but I’ll root for the Pats to lose any day.

I wanted to make some “simple” flavored cupcakes and stumbled upon these recipes in my Google Reader starred items. The cupcakes came out perfectly and the buttercream is to die for. I did all vanilla buttercream so that I could decorate them, but next time I’ll definitely try the chocolate version as well. I also added some chocolate chips to the batter at the last minute because I love chocolate chips.

Chocolate Cupcakes – recipe from Quirky Cupcake
Makes 12 to 15 cupcakes
1 1/2 cups unbleached white flour – I use King Arthurs White Whole Wheat Flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil – I used 1/4 cup oil and 1/4 cup applesuace
1 cup cold water
2 teaspoons pure vanilla extract
2 tablespoons vinegar

To make the cupcakes, preheat the oven to 375 degrees Fahrenheit.
Line a 12-cupcake tin with foil or paper liners and set aside. Sift together the flour, cocoa, baking soda, salt, and sugar in a large mixing bowl. In a 2-cup measuring cup, measure and mix together the oil, water, and vanilla.

Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter.

Working quickly, distribute the batter into the foil- or paper-lined 12-cupcake tin. If you have leftover batter (depending on how high you fill the liners) you can make a few extra cupcakes by using a few foil liners on a cookie sheet.

Bake for 20 minutes. Set the cupcakes on a wire rack for 10 minutes to cool in pan, then transfer to wire rack to cool completely.

I doubled the recipe and got 26 cupcakes. I filled them about 3/4 full.

Vanilla and Buttercream

2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk – I used Heavy Cream
1 teaspoon vanilla

Beat butter until creamy, scrape bowl

Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined

Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)

NOTE: I think that by using Heavy Cream, it made this buttercream so much better. I go so many comments on the frosting alone for these guys! The cake is delicious as well.

Cupcakes, Dessert

4 comments »

23 Responses to “Raspberry Meringue Cookies”

#
1

Steph — January 16, 2009 at 1:09 am

These are so cute and perfect for Valentine’s Day!
#
2

bensbaby116 — January 16, 2009 at 1:43 am

They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!
#
3

Linds — January 16, 2009 at 1:05 pm

Those looks absolutely lovely! Great job!
#
4

Melissa — January 16, 2009 at 1:34 pm

How pretty, pink & perfect!
#
5

Kristen616 — January 16, 2009 at 2:43 pm

Not only are they SO pretty but they look delicious! I love that flavor combination.
#
6

Erin — January 16, 2009 at 2:54 pm

I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!
#
7

Colleen — January 16, 2009 at 4:46 pm

These are BEAUTIFUL!
#
8

Jen — January 16, 2009 at 4:59 pm

These would be perfect for a baby shower. You could probably use any flavor jello in them.
#
9

Joelen — January 16, 2009 at 4:59 pm

gorgeous pic and the flavor of raspberry and chocolate is wonderful!
#
10

Lori — January 19, 2009 at 2:27 am

Those look amazing. I love that first photo, nicely done!
#
11

mooskietx — January 19, 2009 at 3:59 pm

Just looking at the picture makes me feel like i need to go to the gyms in Boston.
#
12

Katie — January 20, 2009 at 12:58 pm

Oh my gosh, these look INSANELY awesome!! I want one right now!!
#
13

Lucy — February 20, 2009 at 12:14 am

These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????
#
14

Jen — February 20, 2009 at 1:21 am

You could definitely use blue jello.
#
15

Alicia — February 20, 2009 at 3:43 am

These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?
#
16

Jen — February 20, 2009 at 2:47 pm

I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).
#
17

creativecarryout — February 20, 2009 at 3:05 pm

I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
Thanks,
Michelle
http://oneordinaryday.wordpress.com/
#
18

Jen — February 20, 2009 at 9:15 pm

Thanks for the compliments!
#
19

Jennifer — February 21, 2009 at 11:57 am

Those are so cute!!!!!!!!
#
20

Erin — March 3, 2009 at 2:03 pm

Ok, you’ve inspired me…

http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html
#
21

colleen — March 9, 2013 at 10:32 am
Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  Glad you enjoy them!
#
22

behance — October 12, 2018 at 5:06 pm

I feel useful from the sharing you bring. Thank you for the value you bring to the reader