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Carla Cardello of McConnellsburg, Pa., was the winner of The Herald-Mail's 2012 Cupcake Contest. Cardello's chocolate coconut cupcake was selected from a field of 32 entries. (By Ric Dugan/Staff Photographer / April 24, 2012) |
1 pint medium heavy whipping cream, 1 tablespoon reserved
1/4 cup sugar
Vanilla bean
For icing:
8-ounce package cream cheese
1/2 stick butter
3 cups confectioners sugar
1/2 of 26-ounce jar Nutella
Heat oven to 350 degrees. Line 36 cupcake cups with paper liners.
Combine cocoa and boiling water, and set aside to cool.
In a mixing bowl, add sugar and butter. Mix until it crumbles. Add one egg at a time and then vanilla, and mix thoroughly.
In a separate bowl, combine flour, baking soda, baking powder and salt. Sift 3 times. Once the cocoa mixture is cool, alternately mix in the butter mixture and cocoa mixture to flour mixture.
Scrap down sides of bowl. Continue mixing for 2 minutes on medium speed.
Bake for 20 minutes.
To make filling, in mixing bowl, add whipping cream (reserving 1 tablespoon) and 1/4 cup sugar. With a sharp knife, slit open vanilla bean and scrape inside of bean to produce 1/4 teaspoon seeds and pith. Discard the pod. Add vanilla bean to cream and sugar, and whip on high until peaks form. Core the cooled cupcakes and add filling.
To make icing, add cream cheese, butter and 1 tablespoon of reserved whipping cream. Cream the mixture and add confectioner sugar 1 cup at a time. Lastly, add the Nutella and combine all together. Ice the cupcakes.
Makes about 3 dozen cupcakes.
— Original recipe by Sarah Burcker of Chambersburg, Pa.
Raspberry lemon cupcakes with lemon cream cheese frosting
For the cupcakes:
1/4 cup sugar
Vanilla bean
For icing:
8-ounce package cream cheese
1/2 stick butter
3 cups confectioners sugar
1/2 of 26-ounce jar Nutella
Heat oven to 350 degrees. Line 36 cupcake cups with paper liners.
Combine cocoa and boiling water, and set aside to cool.
In a mixing bowl, add sugar and butter. Mix until it crumbles. Add one egg at a time and then vanilla, and mix thoroughly.
In a separate bowl, combine flour, baking soda, baking powder and salt. Sift 3 times. Once the cocoa mixture is cool, alternately mix in the butter mixture and cocoa mixture to flour mixture.
Scrap down sides of bowl. Continue mixing for 2 minutes on medium speed.
Bake for 20 minutes.
To make filling, in mixing bowl, add whipping cream (reserving 1 tablespoon) and 1/4 cup sugar. With a sharp knife, slit open vanilla bean and scrape inside of bean to produce 1/4 teaspoon seeds and pith. Discard the pod. Add vanilla bean to cream and sugar, and whip on high until peaks form. Core the cooled cupcakes and add filling.
To make icing, add cream cheese, butter and 1 tablespoon of reserved whipping cream. Cream the mixture and add confectioner sugar 1 cup at a time. Lastly, add the Nutella and combine all together. Ice the cupcakes.
Makes about 3 dozen cupcakes.
— Original recipe by Sarah Burcker of Chambersburg, Pa.
Raspberry lemon cupcakes with lemon cream cheese frosting
For the cupcakes:
