SuperBowl Cupcakes

I'm so happy to be back in the kitchen and had just in time for the Super Bowl! I some fun with this year's Super Bowl by making themed cupcakes! I'm so happy how they turned out. This was my first time carving fondant and using the Edible markers.

I used the Marshmallow Fondant recipe which I kept some white and tinted some green.

These I made a few days earlier (my snow day from work).

Go Packers!

Yellow cake with lemon filling and a butter cream frosting

Yellow Cake

• 1 1/1 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2/3 cup whole milk
• 5 Tbsp unsalted butter, cut into pieces
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Directions

1. Position rack in middle of the oven. Preheat oven to 350 degrees. Line 12 muffin tin cups with liners
2. Sift the flour, baking powder, and salt into a medium bowl and set aside. Put milk and butter in a small saucepan and heat over low heat just until hot; it should measure about 150 degree in a thermometer (this won't take long). Remove from heat.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs, egg yolk and sugar until thickened and lightened to a cream color, about 3 minutes. Scrape sides of bowl as needed. Add the vanilla and almond extract. On low speed, mix in the flour mixture to incorporate it. Slowly mix in the hot milk mixture until the batter is smooth.
4. Fill cupcake liners with 1/3 cup of batter to about 1/4 inch below top of liner. Bake just until the tops feel firm and toothpick comes out clean, about 17-22 minutes.
5. Cool cupcakes in pan on wire rack until cool enough to handle, about 10 minutes. Then transfer cupcakes to wire rack to finish cooling.

Lemon Filling

• 1/4 cup unsalted butter
• 1/3 cup fresh lemon juice
• 2 large eggs
• 2 large egg yolks
• 1 cup sugar
• 2 Tbsp cornstarch, dissolved in 1/4 cup water
• 1 tsp grated lemon zest

Directions:

1. In medium saucepan, heat the butter and lemon juice over medium heat until the butter melts and mixture is hot.
2. In a medium bowl, whisk the eggs, egg yolks and sugar together to blend, then whisk in the dissolved cornstarch. Whisking constantly, slowly pour the hot butter and lemon juice into the yolk mixture.
3. Return mixture to the saucepan and cook over medium heat, stirring constantly with a large spoon, just until it comes to a boil and thickens; it will take about 6 minutes. When thickens, the sauce will leave a path on the back of the spoon if you draw your finger across it and looks clear rather than cloudy.
4. Immediately remove from heat, strain into a small bowl, and stir in lemon zest. Press plastic wrap directly onto the surface of the sauce (this prevents a skin from forming on the top of the lemon curd), use a toothpick to poke a few holes i the plastic wrap to let steam escape, and refrigerate until cold.
5. Once filling is cold and firm, place into a piping bag and fill your cupcakes. This filling can also be froze for up to 3 months!

Go Steelers!

Chocolate sour cream cupcakes with Chocolate Buttercream frosting

Chocolate Sour Cream Cupcakes

• 3 oz unsweetened chocolate, chopped
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temp
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup water

Directions:

1. Put chocolate in a heatproof bowl and place it over but not touching a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
2. Sift flour, baking powder, baking soda, and salt into a medium bowl and set side.
3. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Scrape sides of bowl as needed. On low speed, mix in the melted chocolate.
4. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until mixture looks creamy and the color has lightened slightly, about 1 minutes.
5. Mix in sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporated, mix in water and then remaining flour mixture until batter is smooth.
6. Pour into cupcake liners 3/4 full and bake for 17-22 minutes. Cool

Chocolate Buttercream Frosting

• 3 oz unsweetened chocolate, chopped
• 2 1/2 cups powdered sugar
• 1 1/2 Tbsp unsweetened cocoa powder
• 3 1/2 cups unsalted butter, at room temp
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream, at room temp

Directions:

1. Put chocolate in a heatproof bowl and place over but not touching a saucepan of barely simmering water. Stir the chocolate until it is melted and smooth. Remove from water and set aside to cool slightly.
2. Sift powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass.
3. Beat in melted chocolate. add vanilla an cream, mixing to incorporate. On medium speed, beat frosting for at least 3 minutes, until it looks smooth and creamy.