The Secrets Of Cupcake Perfection
Each year, more than 15,000 home cooks submit recipes to Taste of Home magazine in hopes of winning one of the publication's six national recipe contests.
In the most recent contest, the search was for the best cupcake.
Mary Bilyeu of Ann Arbor, Mich., took the top prize, and showed The Early Show viewers the secrets of her success. She was joined by Taste of Home editor in chief Catherine Cassidy.
Bilyeu, a self-confessed chocoholic, tests her recipes on her 16-year-old son and his friends. Her winning recipe contains four types of chocolate and brewed coffee in both the cake the frosting. According to Cassidy, it was this winning combination, as well as a tender cupcake and fluffy frosting, that made the recipe a stand-out.
The cupcake recipes are in Taste of Home's current issue.
Published six times a year, Taste of Home is the No. 1-selling cooking magazine, with almost 4 million subscriptions. It comes out six times a year and is comprised almost entirely of reader recipes.
The magazine's philosophy is that if a recipe has become a favorite in one home, it will certainly be a hit in others. The magazine's test kitchen road tests all of the recipes before publication.
In each issue, Taste of Home sponsors themed recipe contests, such as "cakes" or "picnic side dishes." Editors name a total of 12 winners: a grand prize winner, a second-place prize and 10 runners-up. The contests are among Taste of Home's most popular features.
After each contest, The Early Show has one of the winners on to show us her or his prize-winning recipe. The winner is joined by Cassidy, who offers her insights on ingredients and techniques. Other wining recipes from a given contest will also be shown on the show.
Cassidy offered several tips for making great cupcakes:
Taste of Home's next recipe contest is for the best slow cooker recipes. To get the details and submit your favorite slow cooker recipe, click here.
For the top two recipes, go to Page 2
GRAND PRIZE WINNER: Special Mocha Cupcakes
PREP: 25 minutes
BAKE: 20 minutes + cooling
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! — Mary Bilyeu, Ann Arbor, MI
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For the frosting: In a small, microwave-safe mixing bowl, melt chips and stir until smooth. Add butter and beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.
SECOND-PLACE WINNER: Lemon Curd Cupcakes
PREP: 40 minutes + chilling
BAKE: 20 minutes + cooling
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up. — Kerry Barnett-Amundson, Ocean Park, WA
CURD:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4 1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
BATTER:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Yellow food coloring (optional)
For lemon curd: In a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Yield: 1 dozen.
Editor's Note: You can find confectionery roses in the cake decorating aisle at your grocery store.