Cupcake Deliveries

I've come across a cupcake recipe that is simply divine. That is, if you're not on a diet. Otherwise, avoid these at all costs. The recipe comes from the book, Cupcakes from the Cake Mix Doctor. I frosted the first batch with strawberry frosting and the second batch with chocolate frosting, topping both with a fresh raspberry and some heart-shaped sprinkles. In two different sizes. Because...I have a sprinkle addiction. It's Orson Gygi's fault.

Let's start with the cupcake itself.

Best Birthday Cupcakes (slightly adapted from Cupcakes From the Cake Mix Doctor, page 138)

8 oz. reduced-fat cream cheese, at room temperature

1/2 cup granulated sugar

1/2 cup oil

1/2 cup water

4 large eggs

1 T vanilla extract

1 box (16.5oz) Duncan Hines Butter Golden cake mix

Preheat oven to 350°F. Prepare cupcake pans by placing cupcake liners in 24-30 cups (I've made this recipe several times and always get 28-30 cupcakes from it, not the 22-24 listed in the book).

Place softened cream cheese in mixing bowl (if your cream cheese isn't soft, place it on a microwaveable dish and heat on full power for 20 seconds). Beat cream cheese for one minute, then add the sugar and beat for another minute. Add oil, water, eggs, and extract and beat until combined. Add cake mix and beat at low speed for 30 seconds and at medium speed for 2 minutes. 

Fill cupcake liners 2/3 full of batter and bake for 18-24 minutes or until lightly browned and toothpick tests clean.

Remove from pan and immediately place cupcakes into a 9x13 pan and cover with plastic wrap until cupcakes are completely cool.

Now let's talk about the frosting. It can be tricky to get a good tasting fruit-flavored frosting. I adapted the strawberry buttercream recipe from Lizzy Early's website, Your Cup of Cake.

Strawberry Buttercream

1 cup butter, softened

2 teaspoons vanilla extract

2 teaspoons strawberry flavored gelatin (Jell-O powder)

1/4 cup strawberry jam (I used my homemade freezer jam)

4-6 cups powdered sugar
Add the strawberry Jell-O to the strawberry jam and heat it in the microwave for 30 seconds. Remove from microwave and stir until the Jell-O powder is no longer gritty. Allow jam mixture to cool completely.
Place butter in mixing bowl and beat for two minutes. Add vanilla extract and cooled jam mixture, beating briefly. Add four cups of powdered sugar and beat at the lowest speed possible unless you want a cloud of powdered sugar swirling around your head (I don't know, maybe that's a good thing?). After the sugar begins to incorporate, increase speed to medium. Continue to add powdered sugar, 1/2 cup at a time until you reach your desired consistency and flavor. Once you've arrived, continue beating the frosting for at least five more minutes to make it fluffy and fabulous. 

Chocolate Frosting
1 cup butter, softened
8 oz. cream cheese, softened
1 T vanilla extract
3/4 cup cocoa powder
4-6 cups powdered sugar
1/4 cup heavy whipping cream (approximate)
Place the butter and cream cheese into mixing bowl. Beat for three minutes. Add vanilla extract and beat until blended. Add cocoa powder and beat on low speed, then add two cups of powdered sugar and mix slowly until it starts to come together. Add two more cups of powdered sugar and when it is mixed in, increase speed to medium-high. Add the whipping cream as needed if the frosting is too thick. When the frosting is mixed well, taste it and see if you need to add more sugar or not. When you are satisfied with the chocolate to sugar ratio (my preference is about 5 cups of sugar), continue beating the frosting on medium-high speed for about 15 minutes. Yes, 15 minutes. You want to whip in a lot of air into this frosting which will give it a light and airy deliciousness that is incomparable to canned frosting.

I realize this just looks like a blob of brown mess. It is, in fact, fantastic chocolate frosting. It's the extra beating time that turns it from good to great. Now go deliver your cupcakes to all your friends (or just one or two of your friends) so they don't stay in your house, because they are dangerous.