Operation Cupcake full speed ahead!

It's the first day of June, which means... this month is CRUNCH TIME!

With my sister's wedding fast approaching in July, the test kitchen for Operation Cupcake should come in full bloom.  The last two cupcakes tested, Peanut Butter Chocolate Twist cupcakes, and Lemon Drop cupcakes were met with success, however based on needs of the guests at the reception, peanut probably wouldn't be a good idea.

So... suggestions for the next cupcake challenge?  Chocolate mint? Mocha? Hmm...




In the meantime, here are the recipes for the last two cupcakes, courtesy of BHG.com with some modifications.

Lemon Drop Cupcakes:

Ingredients:

• 3/4
  cup butter
• 3
  eggs
• 1-3/4
  cups all-purpose flour
• 1
  teaspoon baking powder
• 1/4
  teaspoon baking soda
• 1/4
  teaspoon salt
• 2/3
  cup milk
• 1/4
  cup limoncello (Italian lemon liqueur) or milk
• 1-1/2
  cups sugar
• 1
  tablespoon finely shredded lemon peel
• 1
  recipe Lemon Frosting
• 1/2
  cup lemon drop candies, finely crushed, or Glazed Lemon Slices

Directions:

1.Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine milk and limoncello; set aside.

2.Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

3.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4.Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5.Up to 1 hour before serving, generously spread or pipe Lemon Frosting on each cupcake. Place crushed candies on a plate. Roll the edges of the cupcakes in crushed candies to coat. Or top cupcakes with a Glazed Lemon Slice. Makes 20 (2-1/2 inch) cupcakes.

Lemon Frosting: Allow 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, 1/3 cup shortening, and 1 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups powdered sugar, beating well. Add 2 tablespoons lemon juice. Gradually beat in 2 cups additional powdered sugar. Beat in 1 to 2 tablespoons milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes about 2-1/3 cups frosting.

Glazed Lemon Slices: Slice 2 small lemons into 1/4-inch-thick slices. Remove seeds. Roll slices in sugar to coat well. Coat a large skillet with nonstick cooking spray and heat over medium-high heat. Arrange lemon slices in a single layer in skillet. Cook 3 to 4 minutes per side or until sugar dissolves and lemon slices appear glazed (do not let brown). Transfer to a piece of foil; cool completely. Roll cooled slices in sugar again before using.

Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.

Peanut Butter Chocolate Twist Cupcakes


Ingredients:

• 1/2
  cup butter
• 3
  eggs
• 2-1/2
  cups all-purpose flour
• 2-1/2
  teaspoons baking powder
• 1/2
  teaspoon salt
• 1/3
  cup peanut butter
• 1
  cup packed brown sugar
• 3/4
  cup granulated sugar
• 1-1/2
  teaspoons vanilla
• 1
  cup milk
• 4
  ounces milk chocolate, melted
• 1
  recipe Peanut Butter Frosting
• 1
  recipe Chocolate Frosting
• Shaved milk chocolate and/or bite-size chocolate-covered peanut butter cups, halved

Directions:

1.Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line thirty-four to thirty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, and salt. Set aside.

2.Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

3.Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.

4.Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. Use a butter knife or skewer to swirl batter.

5.Bake 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

6.In a pastry bag fitted with a star or round tip place Peanut Butter Frosting side-by-side with the Chocolate Frosting. Pipe frostings onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves. Makes 34 to 36 (2-1/2 inch) cupcakes.

Peanut Butter Frosting: Allow one 8-ounce package cream cheese to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, 1/2 cup creamy peanut butter, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 6 cups powdered sugar. Add milk, 1 teaspoon at a time, until frosting reaches a piping consistency. Divide frosting into two portions. Makes 2 (about 1-1/2 cup) portions.

Chocolate Frosting: Beat one portion of the Peanut Butter Frosting and 4 ounces milk chocolate, melted, with an electric mixer on medium speed until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches a piping consistency. Makes about 1-1/2 cups.