CupcakeCampDC 2011 Winning Recipes: First Place

Photo Courtesy of Yida L.

These cupcakes had so many elements that worked perfectly together; it was almost like eating two desserts in one!  Recipe courtesy of The 5th Sense Cupcakery.

Caramel Cake with Caramel Buttercream and Cake Ball/Chocolate Toffee Garnish

• 1 ½ cup all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick of unsalted butter or margarine
• 1 cup of granulated sugar
• 2 egg yolks
• 1 egg
• 1 cup buttermilk
• 1 ½ tsp vanilla
• ¼ cup caramel
• Bag of Heath chocolate toffee pieces

Preheat oven on 350. In a bowl mix all the dry ingredients. Sift the flour, then, add salt and baking powder. Once added take a whisk or a spoon and blend in the dry ingredients. In another bowl mix the butter and sugar until it is well blended. Add eggs one at a time, add buttermilk and flour, going back and forth and ending with flour. During the last addition of the flour add vanilla and caramel and mix for 5 min.
For the frosting mix two sticks of unsalted butter or margarine for 5 minutes. Add 2 ½ cups of powdered sugar and ¼ cup of caramel and mix together. Add caramel and chocolate toffee pieces as a garnish
To make the cake ball you can make extra cup cakes and crumble them up in a bowl, add a little bit of caramel and mix together. Take the cake and roll into balls. Once completed place cake balls in the freezer for 10-15 minutes. Take the cake calls and dip them in caramel and the chocolate toffee.

CupcakeCampDC 2010 Winning Recipes: First Place (#1)

Photo Courtesy of Yida L.

These cupcakes were not only one of the most beautiful cupcakes we saw at CupcakeCampDC, but the delicious flavors with surprise ganache filling, and over-the top chocolate dipped strawberry decoration made these an instant crowd favorite! Recipe courtesy of Rene K.

Chocolate Cupcakes

• 1/2 cup coffee
• 1 stick butter
• 1/4 cup plus 2 tablespoons cocoa powder
• 1 cup all-purpose flour
• 1 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon + a pinch salt
• 1 egg
• 1/3 cup sour cream

Preheat oven to 325 degrees convection. Bring coffee and butter to a simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool Slightly.

Whisk flour, sugar, baking soda, and salt in a large bowl to blend. Using electric mixture, beat eggs and sour cream in another bowl to blend. Add stout mixture to egg mixture and beat until combined. Add flour mixture and beat briefly on slow speed.

Fill liners 2/3 full. Bake about 17 minutes. Cool cupcakes on wire rack completely.

Ganache Filling

• 4 ounces bittersweet chocolate
• 1/3 cup heavy cream
• 1 tablespoon butter

Place chopped chocolate in a heat proof bowl. Heat the cream until simmering and pour it over the chocolate. Let sit for one minute and then stir until smooth. Add the butter.

Strawberry Swiss Meringue Buttercream Frosting
Makes enough for 36-48 cupcakes (depending on how much frosting you like)

• 6 egg whites (room temperature)
• 1 and 1/2 cup granulated sugar
• 1 and 1/2 pounds room temperature butter (cut into one inch pieces)
• 1 tsp of pure vanilla extract or vanilla paste (more if you want a stronger vanilla taste)
• Pint of fresh strawberries (washed and dried thoroughly)

In your (kitchen aid) bowl whisk together the egg whites and sugar. Place your bowl over simmering water and continue to whisk making sure the egg white mixture does not harden on the sides of the bowl. Insert a candy thermometer and continue whisking making sure the temperature of your mixture reaches 140 degrees F. After the mixture reaches 140 degrees, move the bowl to your stand mixer with the whisk attachment.Whip hot mixture on high until cool. Egg white should start to look lighter in color. Add your butter in small pieces on low to medium speed. Once all the butter is added, bring the mixture back up to a high speed. Turn off mixer and add your flavoring. Continue to whisk until incorporated.

Puree or chop your strawberries. Wait until you are ready to use your frosting before adding fresh fruit. When adding the fruit, add in small batches. You may or may not need all the strawberries your pureed - the frosting will let you know when it has had enough. If you add too much, you may "break" the frosting and it will become runny.

Top with a chocolate dipped strawberry!

CupcakeCampDC 2010 Winning Recipes: First Place (#2)

Photo Courtesy of Rick F.

These cupcakes were one of the crowd's favorites as well as many of the judges. The ultra moist spicy cake complements the tangy, sweet frosting which is topped with a purple sugar flower. Recipe courtesy of Beth F.

Carrot Cake Cupcakes

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 3 cups finely shredded carrots
• 1 cup Mazola oil
• 4 extra-large eggs

In mixing bowl, sift together dry ingredients. Add wet ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes.  Fill cupcake paper liners 3/4 full. Bake at 325 degrees for 25-28 minutes.  Makes about 26 cupcakes. Cool, then frost with Cream Cheese Frosting (below).

Cream Cheese Frosting

• 3-oz cream cheese
• 1/4 cup butter
• 1 tsp. vanilla
• 2 cups sifted powdered sugar

Combine cream cheese, softened butter, and vanilla. Add powdered sugar and beat until light and creamy.