Buttercup Oat Muffins

Mary gave me a buttercup squash awhile back, and I just never got around to using it. I finally did and found that squash last a long time :) I made 1/2 of it in to garlic mashed squash, which tasted a lot like potatoes... I was impressed. I also found this recipe and wanted to try it so badly I went to Cub and bought another small squash!

I really like them... they taste a little like pumpkin, but not exactly. The recipe made 12 full size and 8 mini muffins. I currently have 8 of them in my freezer, and am going to eat/share the rest! I highly recommend trying these.


From: Muffin Tin Mania

1 cup whole wheat pastry flour

1 cup rolled oats

2 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp all spice

¼ tsp salt

1.5 cup buttercup puree (yield from about ½ of a medium sized buttecup squash)

¼ cup vegetable oil

2 eggs

½ cup palm sugar or sugar of choice

1 tsp vanilla extract

1-inch piece fresh ginger, grated

½ cup walnut pieces

Topping:

2 Tbsp oats

2 Tbsp palm sugar or brown sugar

2 Tbsp vegetable oil

Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.

Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding. Because they are so moist, it’s best to store them in the fridge.

Mocha Cupcakes with Espresso Buttercream Frosting

Ok, I admit it, I'm on a cupcake binge... I made these and the chai ones tonight to bring to share at work :)

I still stand by my frosting statement, you really can half the recipe.

Also, don't be scared off by the long recipe- they are really easy to pull off :) yum!!!


There is quite a story behind this cupcake recipe. Basically, it starts and ends with me making these cupcakes for a group of people that were not my family or immediate friends. Basically, it was my first cupcake "order." A friend of mine pretty much volunteered me to make something chocolate for a chocolate buffet fundraiser she was coordinating at the Christian school I used to teach at (in my pre-motherhood days!). I had been eyeing this particular cupcake recipe on the internet and her suggestion was the perfect opportunity to make them. I left immediately on the hunt for the elusive espresso powder, or instant espresso as it is sometimes called. I found it at Fresh Market, only to have a Facebook friend tell me it is in the ethnic aisle at my local Meijer. Good to know!

Not only are these delicious, but I made them mini, which increased their adorable-ness ten times. :) (CONTINUE READING AFTER THE JUMP)
The buttercream alone is worth a couple of spoonfuls directly into your mouth. (The recipe is written for standard-sized cupcakes, but it is easily adapted to miniature. It is also easily doubled, which is what I did.)


These cupcakes also gave me the opportunity shop at a new store (at least, new to me!)--a store that is heaven for bakers and candy-makers! Cute mini cupcake liners? Yes, please. A pastry bag with ties, and tips for frosting? Of course, thanks. I joked to my friend that my husband would be thrilled that I now claimed yet another hobby. (I won him over with the chocolate, don't worry!)



Mocha Cupcakes with Espresso Buttercream Frosting
Source: Brown-Eyed Baker
should yield about 12 cupcakes

Cupcakes:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

Directions:
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.


Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Fill pastry bag with frosting and pipe over cooled cupcakes.

Vanilla Cupcakes with Salted Caramel Frosting

This is my idea of heaven in a cupcake :) the salty-sweet of the frosting is to die for!

Vanilla Bean Cupcakes with Salted Caramel Frosting

Source: The Parsley Thief

Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk

Directions:
Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.

Whisk the flour, baking powder & salt in a bowl. Set aside. Beat the butter in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Add the sugar & vanilla seeds, beat until combined. Add the egg whites & then the whole eggs, one at a time, beating after each addition. Scrape down the bowl, as needed. Add the milk & beat to combine. Turn the mixer down to low & slowly add the flour mixture. Beat until just incorporated.

Pour the batter into the paper liners, until 1/2 full. Bake for about 18 minutes, rotating the pans halfway through the cooking time, until a toothpick inserted in the center comes out clean.

Let the cupcakes cool on a wire rack completely before frosting.

Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1/2 teaspoon kosher salt
1 cup powdered sugar

Directions for the frosting:

Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! If your sugar seizes up on you, don't worry, it's not ruined. Place the pan back over a medium-low burner and stir constantly until sugar is melted again and thoroughly combined. Set aside until cool to the touch.

Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.

Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.

Vanilla Chai Muffins

These are SO yummy! Not too sickeningly sweet- and the buttercream is awesome. Like a big glass of your favorite chai tea :)

You can easily half the buttercream- especially if you're not a big frosting person. I think half is still plenty even if you are!

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

Adapted from Gimme Some Oven

Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Cupcake Batter

1/2 cup (1 stick) butter
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar

Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream

Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.

In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.

Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.

Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.

Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).