Well, you’re either going to love us or hate us for this post. Most likely both. But it’s totally worth sharing. We have the answer to your uncontrollable, out of nowhere, craving for cupcakes; and it all lies within your pantry! Most likely. With a few simple ingredients that are generally stashed in the average cupboard and only FIVE MINUTES you can instantly have a delicious home-made cupcake!
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons cocoa
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips (optional)
- A small splash of vanilla extract
- 1 large coffee mug (microwave safe)
Ready, Set, Bake!
- Add dry ingredients to mug and mix well
- Add the egg and mix thoroughly
- Pour in the milk and oil and mix well
- Add the chocolate chips (if using) and vanilla extract, and mix again
- Put your mug in the microwave and cook for 3 minutes at 1000 watts
Note: The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool off a little and tip it out onto a plate. Use ready-made frosting and decorate if so desired. We found that splitting the piece of cake in half made for two perfectly-petite cupcakes. Enjoy!
Thanks to one of our fantastic followers, we were linked to a great article on NPR.org that truly unfolds the beautiful, whacky appeal of the fantastically sweet, smokey, and salty fusion that is dessert bacon. What perfect timing considering these puppies were cooked up in the kitchen only 3 days ago!
Read all about it here and don’t hesitate to explore the tasty recipes they provide for sweets like Chocolate Chip-Bacon-Pecan Cookies and Peanut Butter-Maple Bacon Fudge. Mmm nom nom nom! And don’t forget to check out the recipe we used for our Bacon Toffee Chocolate Cupcakes with Maple Cream Cheese Frosting.
Often served as an elegant brunch dessert or even breakfast, Lemon Poppyseed cake is a regal and fragrant delight. It’s citrusy, and revitalizing to the senses. Equally majestic is the creamy dip/spread that is Lemon Custard. It was only a matter of time before I tried combining the two decadent sweeties together. I can’t think of a better frosting to accompany these flavors than a light whipped Lemon Buttercream…Thus, the birth of Lemon Custard Filled Poppyseed Cupcakes with Lemon Buttercream Frosting…Oh my nommity nom nom.
For this endeavor I researched several recipes for the three separate components. I like it all from scratch; through careful observation and my own personal knowledge in baking I devised the following recipe for you all to enjoy. It’s important to note that during this process it is wise to make the Lemon Custard first before anything else, so that it has time to cool in the fridge before you fill the cupcakes with it. Now go on, and bake!
OH MY NOM’s Lemon Poppyseed Custard Cupcakes
2/3 cup fresh lemon juice (About 3-4 lemons squeezed yourself! None of that bottled stuff!)
3/4 cup granulated white sugar
2-3 tablespoons of finely grated lemon zest
4 tablespoons of unsalted butter at room temp, cut into small pieces
When squeezing your lemons, always be sure to pass the juice through a fine strainer to rid of seeds and pulp!
Using a stainless steel bowl placed over a saucepan of simmering water on medium-heat, whisk together the eggs, lemon juice, and sugar until all things are blended nicely.
For the next 10 minutes (or until the mixture thickens to a curd consistency—much like thick yogurt), whisk these ingredients together over the simmering water.
Once you’ve reached the optimal texture, remove the bowl from heat WITH AN OVEN MIT (that bowl will be hot!)
Add the butter pieces and lemon zest and stir until well mixed.
Cover with plastic wrap to ensure that a skin doesn’t form on the surface and put in the refrigerator.
Let it cool and revisit occasionally to stir and decrease cooling time.
Lemon Poppyseed Cake:
1 ¼ cups of all-purpose flour
1 teaspoon of baking powder
¼ cup of finely grated lemon zest
¼ teaspoon of salt
2 sticks (1 cup) of unsalted butter at room temp
1 cup granulated sugar
1 tablespoon of vanilla extract
½ cup lemon juice
¼ cup poppyseeds
Place the oven rack in the middle position and preheat the oven to 350°F
Place your cupcake tins/cups in their places accordingly and give them a brisk scan with cooking spray.
In a medium bowl, whisk together flour, baking powder, lemon zest, and salt.
In a larger bowl, beat together the butter, sugar, and vanilla with an electric mixer (stand-up or hand) until the ingredients is fluffy and well blended, about 3 minutes at medium speed.
Beat in the eggs until well combined.
On a low speed begin adding the flour mixture in the medium bowl to the egg/butter mixture in the larger bowl, Doing it in parts ensures a not-so-messy experience. Do this until it has reached a dough consistency.
Add your lemon juice and poppy seeds until the dough has become less thick and until the poppy seeds are well mixed.
Fill your cupcakes until ¾ or all the way full (not heaping). And bake for about 22 minutes.
Always check if they’re done by inserting a knife or toothpick in a cake. If it comes out clean, they’re done. If it doesn’t, give it a little more time.
Let them cool for about 30-40 minutes.
Filling the cupcakes
Once the cupcakes are cool, take the end of a wooden spoon or your finger and cover it in plastic wrap.
Poke a hole in the center of each of the cupcakes to the bottom of the cupcake.
Take the Lemon Custard in a frosting bag or Ziploc bag with a small corner cut off, insert the cut corner or frosting tip into the poked hole.
Fill the hole until custard leaks to the top. Don’t fill it too little, and don’t fill it too much. If there is too much excess custard filling, just scrape up the extra with a knife.
Lemon Buttercream Frosting
2 sticks (1 cup) of unsalted butter at room temp
3 ¾ cups of confectioners’/powdered sugar
¼ teaspoon salt
½ cup lemon juice
¼ cup finely grated lemon zest
2 teaspoons vanilla extract
In a large bowl beat the butter until fluffy.
Gradually add the powdered sugar and salt and beat on medium speed until significantly whipped and airy in texture; periodically take a spatula and scrape the frosting off the sides of the bowl to ensure proper mixture.
Add the lemon juice, lemon zest, and vanilla and continue beating with the mixer on high speed until the frosting is ultra fluffy.
Once finished, put the frosting in a frosting bag or a large Ziploc back with a small corner cut off.
Prepare to frost. Garnish with a speckle of poppy seeds or lemon zest. Voilá 🙂
I was in Whole Foods market one day this summer and browsed their extensive chocolate selection. One bar in particular caught my eye: Mo’s Milk Chocolate Bacon Bar. This was the craziest cuisine invention I had seen since chocolate covered potato chips. A Whole Foods employee walked on over to me and insisted that I try it, on the house. He quickly unwrapped the bar and broke me off a piece to nom. It was FANTASTIC. Oh my god…the smokey sweet bacon mixed with a smooth milky chocolate? Too delicious.
But why let these fantastic flavors be confined to chocolate bars only? Before starting Oh My Nom, Lauren and I stumbled on a few recipes for Maple Bacon or Toffee Bacon or Chocolate Bacon cupcakes! Some cupcakeries have dubbed them “Breakfast Cupcakes” since their flavors mimic that of syrup drenched bacon strips on a Sunday morning. We were obviously tempted to make some Bacon cupcakes of our own so we settled on this recipe from Cupcakeblog.com: Bacon, Toffee, Chocolate Cupcakes with Maple Cream Cheese Frosting.
When making these cupcakes, be sure to watch your bacon! Burning bacon can be easy; likewise not letting it cook enough can be, too. You want your bacon perfectly browned at the edges, so it’s somewhat crispy on the outside and chewy on the inside. Don’t forget to set your bacon strips on a couple paper towels to soak up the unwanted extra grease.
Oh My Nom’s revisions: I chopped up extra Heath bars to make a toffee crumble topping for the cupcakes. I also added ½ cup (not ¼ cup) maple syrup to the frosting. To thicken the frosting I used a total of 6 cups of powdered sugar (the recipe calls for somewhere between 5 and 8.) When I finished frosting these puppies, I had a LOT of frosting left over, so don’t be alarmed if you have a bowl-full remaining.
Post share adjustments: Definitely add TWICE as much bacon and toffee bits to your cake 🙂
One of my favorite characteristics of cupcakes is the fact they’re so versatile–Who would have guessed you could make beer cupcakes? My friend referred me to this recipe the other day and I knew the second I clicked it I had to indulge in making these little guys.
Guinness chocolate cake, filled with a chocolate ganache, and topped with a Bailey’s buttercream frosting…Oh my nom.
I made these beauties completely from scratch–frosting and ganache included. It was a little laborious BUT if you have the drive and enthusiasm to make some very unique cupcakes that yield SCRUMPTIOUS results, then you’ll have a great time! You can find the recipe here. It’s written in a humorous, quirky tone, but it can be hard to follow so read carefully! For a photographic journey into the crafting of the Irish Car Bomb cupcakes, click away:
For those of you who were able to taste these cakes in class today, we’d appreciate your thoughts on the cupcakes by participating in the poll below:
This weekend we took our first stab at baking cupcakes on our own! We’ll admit to taking the easy route this first time around using pre-made cake mix and packaged frosting which will make this recipe simple for newbies.
Around this time of year is when Starbucks introduces their peppermint flavoring for coffee so why not try and emulate that taste with a minty fresh cupcake? We chose a chocolate cake & a cream cheese frosting. For the peppermint aspect we simply added 1/2 a teaspoon of peppermint extract to the cake mix and smashed up candy canes to decorate the top.
The cupcakes tasted very refreshing and the 1/2 teaspoon of peppermint extract was just enough to give that light bite without being too overpowering. The trick was really grinding up the candy cane pieces so that the cupcake was easier to bite into. We can’t help but wonder about other peppermint recipes and ideas and are especially curious about where the peppermint flavoring within the cupcake should come from. Help us out by answering our poll on concocting the perfect peppermint combination!
Once you bite into that juicy cheeseburger you’ll fully realize that well… it’s a decadent cupcake! Or is it a vegetarian cheeseburger? Or a patty cake? You decide once you bake your own! KateDW has created an entire step-by-step collection of photographs on flickr demonstrating…
These would make the cutest Superbowl snacks. 🙂
Just when I thought cupcakes couldn’t get any more glamorous, I discovered Cupcake Vineyard. Who ever thought of pairing wine and cupcakes knows the way to a woman’s heart! On their website they offer the perfect wine pairing for each cupcake whether Cabernet, Chardonnay, Merlot or Riesling. They also offer up easy printable recipes for delicious cupcake creations such as:
- Chipotle Chocolate Cupcakes w/ Maple Glazed Bacon
- Spicy Ginger Cupcakes w/ Cream Cheese Frosting
- Curried Chocolate Cupcakes w/ Toasted Coconut
- Dried Fid, Walnut & Cinnamon Cupcakes w/ Orange Zest
- Lemon & Rosemary Cupcakes w/ Toasted Hazelnuts
- Chocolate Blueberry Cupcakes
Nom Nom Nom.. We have EVERY intention on cooking up some yummy bacon cupcakes so stay tuned!