Black Forest Cupcakes

Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

You can’t be in Germany without eating Black Forest Cake at least once, if not dozens of times. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world.

The cake gets it’s name from the region it was created in, the Black Forest and features one of the areas biggest crops. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren’t actually making an authentic BFC. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter.   It’s not overly sweet, yet still rich, moist and full of flavor.  The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser.  And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A traditional cake is made in layers, but since I was transforming this recipe into a cupcake, I decided layers might not be so easy.  To assemble these cupcakes, I cored the center of each cupcake with a small serrated knife (1).  I then filled each hole in the cupcakes with the Kirschwasser soaked cherries until they were overflowing (2).  Fresh whipped cream was piped onto the top of each cupcake then then rimmed with chocolate shavings (3).  Finally, a fresh, locally grown cherry was placed on top of the whipped cream (4).

How to assemble authentic Black Forest Cupcakes | JavaCupcake.com #blackforest #germanbaking #cupcakes #recipe

I shared these cupcakes with my next door neighbor is who German and she said they were her favorite dessert I’ve shared with her so far.  And I’ve shared a lot of things!  She said the flavor and texture were exactly how they were supposed to be… not overly sweet, full of that authentic Kirshwasser and cherry flavor.  Yay! If I could impress my German friend with these, I know they’re a winner!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com  Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A note about the ingredients:  The only ingredients that may be hard to find are the sour cherries and Kirshwasser.  If you can’t find any of the clear liquor at your local store, try substituting a clear cherry brandy instead.  They key here is to use a clear, cherry flavored liquor to soak the cherries in.  As for the cherries themselves, DO NOT use cherry pie filling.  Try finding sour cherries that are sold in a jar in cherry juice.  You don’t want filling or any of the canned cherry pie goup on your cherries.  These are two of the biggest mistakes made when Americans replicate this recipe.

With that being said, these cupcakes are OUT OF THIS WORLD amazing and I really hope you try them!

Happy Baking!

Black Forest Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 8 medium egg whites
  • 200g super fine sugar
  • ¼ tsp cream of tartar
  • 200g all-purpose flour (minus 3 Tbsp)
  • 3 Tbsp dark chocolate cocoa powder
  • ½ tsp baking powder
  • 8 medium egg yolks
  • 1 Tbsp Kirschwasser
Filling
  • 680g jar of sour cherries in juice, divided
  • ⅓ cup cherry juice from the jar
  • 3 Tbsp corn starch
  • 45g super fine sugar
  • ¼ cup Kirschwasser
Topping
  • 800ml heavy whipping cream, very cold
  • 1 packet powder gelatin
  • 3 Tbsp cold water
  • 40g powdered sugar
  • 3 Tbsp Kirschwasser
  • 1 cup chocolate shavings
  • 24 fresh cherries
  • Disposable piping bag fitted with a large closed star tip
Instructions
Cupcakes
  1. Preheat oven to 350F degrees. Line 2 cupcake pans with liners.
  2. In a medium bowl, measure out 200g of flour. Remove 3 Tablespoons of flour and replace with 3 Tablespoons of the cocoa powder. Add the baking powder. Sift all three ingredients together two times. Set aside.
  3. In another medium bowl, whisk the egg yolks together with the Kirschwasser. Set aside.
  4. In the bowl of your stand mixer with the whisk attachment, whip the egg whites on medium-high speed until it begins to foam. Add the cream of tartar and continue whipping.
  5. One Tablespoon at a time, add the sugar, mixing for 10-15 seconds between each addition.
  6. Continue to whip the eggs until glossy and stiff peaks have formed.
  7. Gently add the egg yolks and flour mixture to the whipped egg whites. Fold until combined but do not overmix and deflate the batter.
  8. Fill cupcake liners at least ¾ full. The cupcakes will puff up nicely, but will slightly deflate with cooled, so you want to make sure you get them pretty full with batter.
  9. Bake for 13-15 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan for at least 5 minutes before removing to a wire rack to cool completely. Cupcakes will feel very light and be fragile... handle with care!
Filling
  1. Drain the juice from the cherries into a bowl and set aside.
  2. Whisk together ⅓ cup of the cherry juice from the jar and the sugar in a large pan and bring to a gentle simmer.
  3. Add the corn starch and whisk until combined.
  4. Add the cherries and bring to a boil, gently stirring. Remove from the heat as soon as it begins to boil and thicken.
  5. Stir gently a few times to coat all the cherries. Pour in the Kirschwasser and stir to combine. Allow the mixture to come to room temperature and thicken.
Topping
  1. In a small sauce pan, whisk together the gelatin packet and cold water and let sit for 10 minutes. After 10 minutes, heat pan on low and whisk until gelatin is dissolved. Remove from the heat and allow to cool for a few minutes.
  2. In the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy cream. Begin to whip the cream on medium high speed. NOTE: You may need a splash guard because the cream will get EVERYWHERE if you whip too fast!
  3. Once the cream begins to get fluffy, slowly add powdered sugar. Mix in the kirschwasser and gelatin.
  4. Whip the cream until stiff then fill the piping bag with the whipped cream.
Assembly
  1. Core the center of each cupcake using a knife with a serrated edge.
  2. Fill the hole generously with the cherry filling. It's okay if it comes out the top!
  3. Pipe a single swirl onto the cupcake. Sprinkle chocolate shavings onto the edges of the swirl. Pipe one large, round dollop of frosting on top of that first swirl.
  4. Garnish with a fresh cherry.
  5. Keep in refrigerator until ready to serve! They will stay fresh for 2 days!
Notes
Recipe slightly adapted from Bavarian Kitchen .

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 16-18 cupcakes
Ingredients
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Instructions
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
Assembly
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

Root Beer Cupcakes
with Bourbon Vanilla Cream Buttercream

Root Beer Cupcakes topped with Bourbon Vanilla Cream Buttercream by JavaCupcake.com

I’m going on vacation next week.  Yup… 6 days away from home with my soldier and our beautiful kids.  We are driving North to Berlin visit the Berlin Zoo, Barbie Dreamhouse,  Starbucks, Hark Rock Cafe, Cupcake Berlin, the Markets plus all the historical sights like the Brandenburg Gate, the Berlin Wall and Checkpoint Charlie.

The super duper awesome part of our trip to Berlin… I’m staying with my friend Dawn, owner of Cupcake Berlin… and guess where her apartment is?  ON TOP OF THE CUPCAKE SHOP!  Yeaaaaah!  I’m going to be vacationing above a cupcake bakery! That’s so rad!!  Every morning we wake up, all I have to do is go downstairs for fresh pastries and cupcakes…. oh and coffee! YUM!  I can’t wait!

Root Beer Cupcakes topped with Bourbon Vanilla Cream Buttercream by JavaCupcake.com

So yeah… since I’m not going to be around for a little bit, I decided I need to make a cupcake that was really going to WOW everyone… and tide you over until I bake again.  I began researching for this cupcake by doing what I usually do… Pinterest.  Ha!  I saw a few cakes and cupcakes made with reductions and I was intrigued.  One recipe I saw called for a reduction of root beer into a syrup.  Root beer cupcakes?!? Done!

Friday, my husband and I went shopping in Bayreuth and came across a chocolate shop that was selling a Bourbon Vanilla white chocolate.  Oh my god.  Bourbon Vanilla white chocolate?!?!!??!?!!?  I kick myself every day for not buying a bar.  BUT… that gave me the inspiration for the second half of my cupcake.  A bourbon reduction infused with vanilla and cream… oooooooooh yeah!

Root Beer cupcakes with Bourbon Vanilla Cream Buttercream was the final product!

Before I get to the recipe though… I need to tell you about this Bourbon Vanilla Cream.  This stuff… you need to just make it to have on hand in your fridge.  It’s AMAZING in coffee, frosting,  mixed into a glaze for a cake… or by the spoonful.  I’m actually making another batch tomorrow to bring to Dawn in Berlin.  This is one of those recipes that I just threw together as I was making it and honestly… it’s AMAZING!  Creamy, sweet and a rich bourbon flavor!  And since all the alcohol cooks out… there isn’t a strong liquor flavor to it.  It’s subtle and so delicious!  Make it!

Root Beer Cupcakes topped with Bourbon Vanilla Cream Buttercream by JavaCupcake.com

PS… I also used my new lightbox for these pictures.  What do you think?  I LOVE how they turned out.  SO much better than the crappy overhead lighting I was dealing with before!  When I get back from my trip, I’ll have a DIY Light Box post for you!

So… until I come back…

Enjoy!

Root Beer Cupcakes with Bourbon Vanilla Buttercream
 
Cook time
 
Serves: 1 dozen cupcakes
Ingredients
Bourbon Vanilla Cream
  • 1 cup Honey Bourbon (I used Wild Turkey American Honey)
  • 1 vanilla bean
  • ¾ cup (200ml) Heavy Whipping Cream
Root Beer Syrup
  • 3 cups high-quality Root Beer (not diet) (I used 2 12oz bottles of IBC)
Root Beer Cupcakes
  • 1⅓ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 Tbsp unsalted butter, room temperature
  • ¾ cup dark brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup root beer syrup (see recipe above)
  • ¼ cup milk
Bourbon Vanilla Cream Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 5 cups sifted powdered sugar (sift before measuring)
  • 1 Tbsp Wild Turkey American Honey Bourbon
  • ¼-1/2 cup Bourbon Vanilla Cream
  • ⅛ tsp salt
Instructions
Bourbon Vanilla Cream
  1. In a small pot, bring the bourbon to a boil over medium-high heat. You will immediately smell the alcohol begin to burn off.
  2. Allow the bourbon to to boil/simmer until it has reduced by ⅔ to ⅓ cup.
  3. While the bourbon is simmering, split the vanilla bean and scrape the seeds out.
  4. After the bourbon has reduced, add the heavy cream and vanilla bean & seeds then whisk together.
  5. Reduce heat to low and bring to a very light simmer for 2 minutes. If the cream bubbles up over the sides, remove from the stove and reduce heat more. You want a very gentle bubble/simmer.
  6. Remove from heat and cool in the pan until it reaches room temperature.
  7. Strain out the vanilla bean pod and store in refrigerator. Use cold.
Root Beer Syrup
  1. In a medium pot, bring the root beer to a boil over medium high heat.
  2. Allow to boil/simmer for about 30 minutes or until it reduces by ⅔. Stir occasionally.
  3. You should have about 1 cup of root beer syrup remaining.
  4. Cool to room temperature.
  5. Use immediately after cooled or store in refrigerator until ready to use. If you cooled it, bring to room temperature before using.
Root Beer Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-5 minutes or until the sugar lightens in color.
  3. While the butter & sugar are creaming, whisk together the flour, baking powder and salt. Measure out the root beer syrup and milk.
  4. Add the egg to the butter/sugar and beat for 1 minute. Scrape the sides of the bowl, add the vanilla and beat for 30 seconds.
  5. Add the flour mixture in three parts. In between each addition, add the root beer syrup and then the milk.
  6. Divide the batter evenly among the 12 liners.
  7. Bake for 17-19 minutes or until a toothpick comes out clean.
  8. Allow to cool in pan for 3 minutes before removing to a wire rack to cool completely.
  9. Once cooled, poke 6-7 holes in the top of each cupcake with a toothpick. Drizzle 1 Tbsp root beer syrup over the top of each cupcake. Allow to soak into the cake before frosting.
Bourbon Vanilla Cream Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar one cup at a time and mix until incorporated after each addition.
  3. Add the bourbon and ¼ cup of Bourbon Vanilla Cream. Beat until smooth.
  4. Mix in the salt.
  5. Add up to ¼ cup more Bourbon Vanilla Cream until you reach your desired consistency.
  6. Beat on high for 4-5 minutes or until the frosting has become fluffy and light. Let frosting rest for 2-3 minutes.
  7. Frost cupcakes using a large round zip to create one dollop on top of the cake. (You can watch THIS VIDEO to see me deomstrate the technique. Decorate with any brown or chocolate candies or sprinkles.

Crown Royal Cupcakes

 For the whiskey lover in your life, these Crown Royal Cupcakes are infused with the bold flavor of Crown Royal and filled with chocolate!  Decadent and delicious!

I am in love with my chocolate cake recipe.  It is so versatile.  I mean seriously.   I’ve made this chocolate cake so may different ways now… It’s gone mocha/coffee, dark chocolate, Guinness, cream, and now Crown Royal Reserve.  I love the fact that just replacing this one ingredient, substituting just this one aspect of the cake can change the flavor so drastically.  It’s amazing!

The cupcakes I made today are full of Crown Royal Reserve flavor.  The aroma of the batter was extremely intense and tasted so incredibly delicious.  The whiskey flavor was strong, but not over powering.   It was perfection.

Inside these cupcakes is a spiced chocolate cream I had left over from the pumpkin spice cupcakes I made last week.  I just whipped it up until it was smooth, added a tablespoon of Crown Royal to it and it was silky, smooth and perfect to fill these cupcakes with.

Topping these cupcakes is a cream cheese frosting with nothing but Crown Royal Reserve as the flavoring garnished with a dollop of the same chocolate cream as in the middle of the cake.

My neighbor got to sample one of the “rejects” as I call them and she said it was delish!  (I usually don’t even eat a whole cupcake when I make them for clients.  lol  I’ve made these types of cupcakes so many times that I know what it all tastes like already! I’d be 325lbs again if I ate a cupcake everytime I made them haha)

Enjoy!

Crown Royal Reserve Cupcakes
 
Crown Royal infused dark chocolate cake filled with spiced dark chocolate cream topped with Crown Royal frosting. Perfect for the CR lover in your life!
Serves: 2 dozen cupcakes
Ingredients
Crown Royal Cupcakes
  • ¾ cup Crown Royal
  • 1 cup unsalted butter
  • ¾ cup dark chocolate cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ½ tsp salt
  • ⅔ cup sour cream
  • 2 eggs
  • ¼ cup milk
Dark Chocolate Cream for the filling
  • Recipe can be found here!
  • NOTE: You'll only need about half of what the recipe makes, so save the rest for later or only make half
  • 1 Tbsp heavy cream
Crown Royal Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • ¼ tsp salt
  • ¼ cup + 1 Tbsp Crown Royal (more if you want a thinner frosting)
Instructions
Crown Royal Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium heat.
  3. Once melted, add the Crown Royal and cocoa powder and whisk until smooth. Bring just to a boil then remove from the heat to cool slightly.
  4. While cooling, whisk together the eggs, sour cream and milk in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  6. Slowly pour 2-3 Tbsp of the chocolate mixture into the egg mixture and whisk until smooth. Pour the rest in and whisk until combined.
  7. Make a well in the flour and pour in the wet mix. Whisk until smooth.
  8. Fill cupcake liners ¾ full. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.
Dark Chocolate Cream
  1. Using about half of the frosting from the this recipe, add 1 Tbsp of heavy cream.
  2. Using the whisk attachment on your stand mixer, whip frosting until light and fluffy.
  3. Core each cupcake and fill with the chocolate cream.
Crown Royal Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar and beat on high until smooth. If it becomes too thick to mix, add the Crown Royal to loosen up.
  3. Mix in the salt and beat on high for 3-4 minutes.
  4. Pipe frosting onto cupcakes and top with a dollop of the dark chocolate cream to garnish.

 

Lemoncino Raspberry Cupcakes

Lemoncello.  Oh, how I love you.  You’re tart and delicious and are perfect in my cupcakes.  I’ve been looking all around Germany for Lemoncello liqour, but have failed to find any.  Yes, I know I could make my own (thank you to many readers who suggested it to me!), but I just don’t have the patience to wait until it’s ready.  I wanted to bake with this delicious liquor ASAP!

While in Italy, I finally found a lemon liquor called Lemoncino and of course brought home a big huge bottle of it.  I haven’t even been home for a week and I’ve already come up with the most delicious use for this liqour… cupcakes.  Yup, of course… a Lemoncino cupcake paired with a raspberry buttercream.  Those two things sound delicious enough by themselves… but you know me, I can’t go simple.  I go big.  Always.

I made candied lemon zest to go on top.  Yeah, I did it.  Candied. Lemon. Zest.  (You can see how I made the zest HERE.) And with that lemon zest is a fresh red, ripe, local German raspberry.  I had my Dad try these cupcakes last night…. he didn’t even make it out of the kitchen before the cupcake was in his belly.  Four bites and it was gone!  I’m thinking he liked it.

I think this is my new favorite summer cupcake.  It really is a perfect combination of sweet and tart with the lemon and raspberry!

5 from 1 reviews
Lemoncino Raspberry Cupcakes
 
Prep time
Cook time
 
Perfect summertime treat combining two classic flavors, lemon and raspberry.
Serves: 12 cupcakes
Ingredients
Lemoncino Cupcakes
  • 1 cup flour + 2 Tbsp corn starch
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ⅔ cup buttermilk
  • 2 large egg whites
  • Zest of one lemon
  • ¾ cup sugar
  • 4 Tbsp unsalted butter, room temperature
  • ¼ cup Lemoncino liquor (Lemoncello works too or any lemon liquor you have)
Raspberry Syrup
  • ½ cup frozen or fresh raspberries
  • 2 Tbsp sugar
  • Juice of one lemon
Raspberry Buttercream
  • ½ cup unsalted butter, room temperature
  • 4 Tbsp vegetable shortening (you could use butter instead, but the shortening adds stability)
  • 1lb powdered sugar
  • Raspberry syrup
  • ⅛ tsp salt
  • 2-3 Tbsp heavy cream
Instructions
Lemoncino Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, corn starch, baking powder and salt at least three times. Set aside.
  3. In a measuring cup that pours, measure out the milk. Add the egg whites and whisk together. Set aside.
  4. In the bowl of a stand mixer, press the sugar into the zest of the lemon until it's fluffy and full of flavor. Add the butter and mix together on high until smooth.
  5. Add the Lemoncino to the butter and sugar and continue to mix on high until it lightens in color, about 4 minutes. You really want these ingredients to cream together well.
  6. Add the flour and the milk alternating, beginning and ending with the flour. Mix until just combined after each addition. Scrape the sides of the bowl to make sure all the flour has been incorporated. Mix 20 seconds on medium speed. Do not overmix!
  7. Divide batter between 12 cupcake cups filling them about ⅔ full.
  8. Bake for 17-19 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. NOTE: While these are baking would be a perfect time to make the raspberry syrup for your buttercream!
Raspberry Syrup
  1. In a small pot, combine the berries, sugar and lemon.
  2. Heat until simmering, breaking up the berries with a wooden spoon.
  3. Simmer for about 7 minutes until the syrup thickens.
  4. Pour through a strainer to remove the seeds.
  5. Set aside remaining syrup to cool.
Raspberry Buttercream
  1. In the bowl of an electric mixer, cream together the shortening and butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Add all the raspberry syrup you made earlier to the butter and sugar and beat until smooth.
  4. Add 2-3 Tbsp of heavy cream until you get your desired consistency.
  5. Beat on high for 3-4 minutes or until the buttercream has lightened in color and is fluffy and smooth.
Assembly
  1. Using a large round tip, pipe circles of buttercream on top of each cupcake.
  2. Top with candied lemon zest (recipe can be found HERE) and a fresh raspberry.

New Year’s Raspberry Champagne Cupcakes

I’ve been dreaming of doing a special post for New Year’s… but wasn’t sure if I’d make it in time.  Today… well, with nothing really on the agenda today, I decided to spend a few hours in the kitchen and make some cupcakes!

And… what better way to celebrate the New Year than with a big bottle of BUBBLY!  These cupcakes have a very strong champagne flavor but paired with the homemade raspberry filling they sure are a sweet treat!

Of course, these little cupcakes had to be all dressed up to celebrate 2012!  I melted white chocolate and created the cutest toppers for these cupcakes… perfect to ring in the New Year!

Since this will be my final post of 2011… I want to take this time to wish you all a very Happy 2012!  I hope all your dreams and wishes come true in this year year!

Love you all!

Raspberry Champagne Cupcakes
Makes 18-20 cupcakes

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream

1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

3/4 cup of your favorite champagne – I used Cook’s Extra Dry for this recipe

pink food gel coloring

Preheat your oven to 350 F degrees.  Line cupcake pan with liners.

  1. In the bowl of an electric mixer, cream together the butter, sugar and eggs until fluffy and smooth… at least 4-5 minutes.
  2. Mix in the vanilla and sour cream.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add the flour and champagne, alternating, as well as beginning and ending with the flour.   Mix only until combined.
  5. At this point you can either add the pink food gel coloring or you can leave them white.  I did half white and half pink.  Mix the food gel only until combined… you don’t want to overwork the batter.
  6. Scoop into liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool in pan for 2 minutes before removing to wire rack to cool completely.
  8. Once cool, using an apple corer, remove the center of each cupcake and fill with raspberry filling.
Recipe adapted from: Sprinkle Bakes

Raspberry Filling
Makes enough to fill 2+ dozen cupcakes

1 bag of frozen raspberries
1/3 cup sugar
3-4 tbsp butter
1 tsp vanilla
2 tbsp corn starch

  1. In a large pan on the stove, melt the butter.
  2. Add the raspberries, sugar and vanilla and cook for about 5 minutes on med-high heat, stirring constantly with a wooden spoon.
  3. Once the sugar melts and the raspberries begin to bubble, in a 1 cup measuring cup, mix together with a fork 4-5 tbsp of the raspberry mixture and the corn starch.  Add this mixture back to the pan with the remaining raspberries and stir until combined.
  4. Bring mixture to a bubble/gentle boil then remove from the heat.  Stir every few minutes as it cools.
  5. Cool completely before filling cupcakes.
  6. To fill cupcakes:  place raspberry mixture into a piping bag and squeeze just enough filling into each cupcake.

Champagne Buttercream
Makes enough to frost 18 cupcakes

1/2 cup unsalted butter, room temperature
1/4 cup butter flavored shortening (you could use all butter if you wanted too)
1 1/2 lbs powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4-1/2 cup Champagne (I used the same as what I put in the cupcakes)

  1.  In the bowl of an electric mixer, cream together the butter and shortening.
  2. One cup at a time, add the powdered sugar and mix on high until smooth.
  3. Add the vanilla and salt and mix until combined.
  4. Add 1/4 cup of champagne and mix on high until smooth.  Add remaining champagne until you get the consistency you desire.
  5. Mix frosting on high for 1-2 minutes until fluffy and the color brightens.
  6. Pipe frosting onto your cupcakes and decorate!

And here they are all dressed up for a client to enjoy!  Happy 2012!

Cinnamon Eggnog & Bourbon Cupcakes

These Cinnamon Eggnog & Bourbon Cupcakes are one of a kind! Cinnamon, eggnog and bourbon cake topped with a spice bourbon frosting… WOWEEE!

Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

Our military commissary has stocked three flavors of eggnog right now.  Pumpkin, Cinnamon and Gingerbread.  The pumpkin tasted just like pumpkin pie, but I knew I didn’t want to bake with it.  I’m kinda over pumpkin, ya know?  And then I sipped on the cinnamon nog…. and HOLY COW!

I’m not gonna lie.  I’m not a fan of the eggnog.  But the cinnamon eggnog was SO GOOD!  I might even drink an entire quart of it! YUM!

Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

So, then my brain got to churnin… eggnog cupcakes.  Yah, that’s typical.  But Cinnamon Eggnog cupcakes?  And what goes better with eggnog than a little bourbon?  So uhm, yeah.  Cinnamon Eggnog & Bourbon cupcakes were born!

Don’t worry, these won’t get you drunk… just make you happy!

Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER!  They come from my friend, Kellie Sutton of Sutton Gourmet Paper.  The thing that makes these liners so amazing is that they keep their color, texture and shape when baking.  They DO NOT soak the batter or oils into the liners like others do.  So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!

Enjoy!

Cinnamon Eggnog & Bourbon Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Cinnamon Eggnog & Bourbon Cupcakes
  • 1⅓ cup flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ⅓ cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
  • 1¼ cup cinnamon eggnog
  • ¼ cup canola oil
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1 cup sugar
Spiced Bourbon Buttercream
  • 4 oz cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 lb + 1 cup powdered sugar
  • 2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
  • ⅛ tsp cinnamon
  • 1-2 tbsp (more or less) cinnamon eggnog
  • ⅛ tsp salt
  • nutmeg - garnish
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.
  3. In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
  4. Add the flour and mix on low speed just until all the flour is wet.
  5. Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated. Do not over mix. This step should only take 2-3 strokes.
  6. Fill cupcake liners ⅔ full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
  8. Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.
Buttercream
  1. In the bowl of an electric mixer, cream together the cream cheese and butter until smooth. Scrape the sides of the bowl.
  2. One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
  3. Scrape the sides of the bowl and add the whiskey, beat until combined.
  4. Sprinkle in the cinnamon and mix until incorporated.
  5. One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
  6. Add the eggnog until you get the consistency you desire. You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
  7. Frost each cupcake and sprinkle with nutmeg to garnish.

Chocolate Amaretto Mini Cupcakes

For some reason I thought of Amaretto today. I don’t know why… but it just came to me. It might have been because of the Amaertti German biscuits I bought at the German store today (which are SO GOOD). But the point is… I’m making these cupcakes! Ha! So, I ran BACK to the local German store and picked up a 700ml bottle of Italian Amaretto (for only €3,99!! liquor is so cheap here!) and came up with this recipe for Chocolate Amaretto cupcakes!

Since these are mini’s I won’t be drenching them in the Amaretto like I did the regular size cupcakes, but you definitely should poke some holes in your cupcakes and drench them with more of this delicious liquor if you decide to make regular size cupcakes with this recipe. I’m pretty sure that’d be just a little too much Amaretto for such a small cupcake, since there is Amaretto in the cake, ganache and the buttercream!

 

I’m bringing these to an FRG meeting tomorrow. (For those of you who don’t know… FRG = Family Readiness Group in the Army. I’m the FRG Leader of my husband’s company in the Army and it’s my first meeting after taking the job. I want to make a good impression!) I’m pretty sure these will be a hit with not only the other FRG Leaders but the soldiers who will be there!

Chocolate Amaretto Cupcakes
Makes 24 mini cupcakes and about 6 regular size cupcakes

1 cup coconut milk
1/3 cup canola oil
3/4 cup sugar
1/4 cup amaretto liqueur
1 egg

1 cup all-purpose flour1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

  1. Preheat oven to 350 F degrees and line your cupcake pan with mini nut cups or mini cupcake liners.
  2. In a large bowl, whisk together the coconut milk, oil, sugar egg, and amaretto.
  3. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
  4. In two parts, gently whisk the flour into the wet mixture.  Mix until all the clumps are out.  Scrape the sides and bottom of the bowl to make sure everything is incorporated.
  5. For minis: Scoop batter into liners about 1/2-2/3 full.  Bake for 12-15 minutes or until a toothpick comes out clean.
  6. For regular size: Scoop batter into liners about 2/3 full.  Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let cool in pan for 5 minutes until removing to a wire rack to cool completely.

Amaretto Ganache
This made enough to dip all the cupcakes with 1/2 left over

4 oz semi-sweet bakers chocolate, finely chopped
1/2 cup whipping cream (I actually ran out of whipping cream, so I used 1/4 cup milk and 1/4 cup coconut milk)
3 tbsp Amaretto liquor, separated
1 tbsp butter

  1.  Chop the chocolate and place it in a glass bowl.
  2. In a double boiler, bring the cream and 2 tbsp Amaretto to a boil.
  3. Pour over the chocolate and let sit for 30 seconds.
  4. Stir until smooth.
  5. Add the butter and 1 tbsp Amaretto and stir until incorporated.
  6. Dip the tops of cooled cupcakes in the ganache.  Set aside before to firm up frosting.

Chocolate Amaretto Buttercream
Makes enough to frost all the cupcakes in the above recipe

1/2 cup (1 stick)unsalted butter, room temperature
2 tbsp cocoa powder
1 lb powdered sugar, sifted
2 tbsp amaretto liqueur
2-3 tbsp whipping cream

Amaretti biscuit cookies

  1. Sift together the powdered sugar and the cocoa powder.
  2. Cream the butter until smooth.
  3. 1 cup at a time, add the sugar/cocoa.   Mix until smooth.
  4. Add the amaretto and mix until incorporated.
  5. Add the whipping cream until you get the consistency and texture you desire.
  6. Scrape the sides of the bowl and mix for 30 seconds on high.
  7. Pipe a dollop of buttercream onto each cupcake.  Top with an Amaretti biscuit cookie.