Signature swirl cupcakes

BUFFALO, NY (CW23) - Swirls Cupcakery Signature PB Fudge Cupcakes

Ingredients:

For cupcakes:

1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
1 stick (8 oz) unsalted butter at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk
1/2 cup premium cocoa powder, sifted

For PB buttercream frosting:

1 stick, 8 oz unsalted butter
4 cups powdered sugar, sifted
1 tsp vanilla extract
1/4 cup peanut butter

Steps:

Preheat the oven to 350 degrees.

Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

PB Buttercream Frosting:

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the powdered sugar; beat on medium speed until well incorporated.

Add the vanilla extract and peanut butter and mix on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip and frost cupcakes with a nice swirl! 

 

Cake Pop Truffles

Ingredients:

Leftover frosted cupcakes

Melting chocolate

Preference of sprinkled
 

Steps:

In a mixing bowl mash up cupcakes with frosting, when all is combined use your hands and make small balls by rolling and then placing on a cookie sheet. Use all of the mixture and put in freezer for 1 hour.

 

When balls are frozen, dip in melted chocolate and top with your favorite sprinkles.
 

Swirls Cupcakery

634 Main Street (rear)

wed-sat 11-5

swirlsea.com