Black Bottom Cupcakes

These are a delicious combination of chocolate, cream cheese and portableness! They use a cake mix, so super easy!

Black Bottom Cupcakes

8 oz cream cheese, softened
1 large egg
1/3 cup white granulated sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup mini semi-sweet chocolate chips
1 box Devil’s Food cake mix
Coffee, cold
Vegetable oil and large eggs for cake mix

Start by preheating your oven to 350 degrees F. Line 24 cupcake cavities with non-stick cupcake liners.

In a large bowl beat together the soft cream cheese with the large egg, white granulated sugar, salt and pure vanilla extract. Beat in the semi-sweet chocolate chips.

In another large bowl make the boxed cake mix but use the cold coffee in place of the water. Use the vegetable oil and large eggs as the box directs.

Place the batter into the prepared cupcake cavities, filling about 1/3 of the way full. Dollop on top one tablespoon of the cream cheese mixture and do not push down.

Bake in preheated oven 20 minutes.

Remove and cool slightly. Place into the refrigerator for 2 hours before enjoying.

CHEW THIS! Celebration Pink Lemonade Cupcakes

CHEW THIS!

Celebration Pink Lemonade Cupcakes

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 17th 2018 edition. By: Blaise Doubman

Blaise the Baker Celebrates!
Blaise Doubman

Well, here we go again and it is official! My second cookbook, “Blaise the Baker Celebrates” will be released on July 19th, 2018! In just a few short weeks. I am so excited about this and can not possibly put into words my thankfulness and gratitude that I get to do this all over again. This cookbook is all about celebrations and celebrating even the small things in life. Preorders start now. If you are interested in buying a copy, simply send $15 total, $12 for the cookbook and $3 shipping and handling, to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also purchase through PayPal. When sending payment though PayPal, use the email address blaisejdx@gmail.com If you buy 4 or more copies, shipping and handling is free!

“Blaise the Baker Celebrates” is filled with 200 recipes! I have selected a few of my most popular blog recipes to include in the cookbook as well as some of my most popular “Chew This!” columns. However, lots of the recipes that you will find inside have never before been published anywhere before! I am so excited to share recipes such as Brownie Batter Cheesecake, Broccoli Mac and Cheese Bake, Southern Style Corn Casserole, Delicious Chicken, Chicken Noodle Soup, Creamy Tomato Soup, Hawaiian Ham and Cheese Treats, Brownie Thins, Slow Cooker Cola Roast, Slow Cooker Salsa Treat and Quick Chicken Stir Fry. My Quick Chicken Stir Fry was one of the most talked about recipes between my recipe testers. Some loved it, some hated it, some took their own liberties with it and added what they liked but everyone agreed that it was really something to talk about. They could not believe it! Not all of the recipes I developed though could be used, which leads me to the recipe I am sharing today. These cupcakes are the perfect thing for a celebration and I highly recommend you try them!

Celebration Pink Lemonade Cupcakes

These are a fabulous addition to any summer party! Make these ahead and place them in the refrigerator to chill for up to 2 days before serving. These are fabulous served chilled and even better slightly frozen. They can also be served at room temperature but I find people like them better served cold. I love the looks of the pink frosting with the rainbow sprinkles decorating the tops. Fun, festive and perfect for a celebration!

For the cupcakes…
1 box vanilla cake mix
¾ cup thawed pink lemonade concentrate
½ cup vegetable oil
¼ cup water
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon salt

For the frosting…
1 stick unsalted butter, melted
2 tablespoons thawed pink lemonade concentrate
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 ½ cups confectioners’ sugar
Few drops of pink food coloring
Rainbow sprinkles for decorating

Start by preheating your oven to 350 degrees F.

Line 2 12-cup cupcake tins with paper cupcake wrappers.

In a large bowl beat together the vanilla cake mix, thawed pink lemonade concentrate, vegetable oil, water, large eggs, pure vanilla extract and salt. Beat until the ingredients are thoroughly combined and the batter is smooth and glossy.

Divide the batter, evenly, between the prepared cupcake cavities. Place into preheated oven and bake for 22 minutes. Remove and allow to cool before frosting.

To make the frosting, combine the melted unsalted butter, thawed pink lemonade concentrate, pure vanilla extract and salt. Slowly beat in the confectioners’ sugar. Add in the pink food coloring. Just a couple of drops depending on the color of frosting you are wanting.

Frost the cupcakes generously and sprinkle the tops with rainbow sprinkles.

Ask and Answer: I have been getting a lot of messages from people curious as to if my first cookbook, “Blaise the Baker Dessert First” can still be purchased. Yes! Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. My cookbook is also available to purchase at Carousel Flowers and Gifts in Shirley, Indiana as well as The Book Nook, Glen Oaks Health Campus and Temptations in New Castle, Indiana. Also available at Warm Glow Candle Outlet in Centerville, Indiana. Thank you for the continued dedication and support, I really appreciate all of you.

CHEW THIS! Lemon Cupcakes with Lemon Icing

 

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Lemon Cupcakes with Lemon Icing

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 6th 2018 edition. By: Blaise Doubman 

Lemon Cupcakes Perfect for Spring
Blaise Doubman

I know that the weather for the past several weeks has been very unspring like, but spring is here, and we need to enjoy it before the heat and humidity of the summer lurks in. I have always been someone who loves all four seasons, but spring has always been my favorite, followed by the fall. Spring is a time where, after a long winter, trees and flowers start to bloom and the weather starts warming up, without the humidity, and it feels like Mother Nature is offering everyone everywhere a “rebirth” of sorts. When I think of spring flavors I think of citrus flavors like lemon, orange, lime and pineapple. I also think about lighter feeling meals and lighter desserts that are deliciously tasty but do not weight down your body or stomach. When developing recipes, I often think of the season they will be enjoyed in and some of the seasonal aspects of what is fresh for that time of year. That is where this recipe started.

In the past I have experimented with all types of “fruit brownies” such as orange brownies, lemon brownies, lime brownies, strawberry brownies and even tropical pineapple brownies but this time I wanted to change things up and create a light, but flavorful, cupcake. I also wanted to create a glaze, or an icing, instead of a thick heavy frosting for the top. The cupcakes call for fresh lemon zest and fresh lemon juice, which is very important for the overall fresh flavor. Fresh lemon juice is also called for in my icing. You can decorate the tops of these with a piece of candied lemon, a sprinkling of lemon zest, a dash of lemon sugar or simply leave them undecorated and with a smooth and shiny top. The best part of these cupcakes may be that they are extremely versatile. If you do not care for lemon, simply replace the measurements below with fresh orange, lime or even pineapple! This recipe is simply amazing.

Lemon Cupcakes with Lemon Icing

These cupcakes can be made ahead and stored in an airtight container at room temperature for up to three days. I prefer eating these chilled, so feel free to store inside the refrigerator as well. Always use fresh lemon juice and never the bottled variety. There is no substitute for fresh lemon zest or fresh lemon juice. Also remember to zest your lemons first before cutting and juicing. To get the most juice from your lemons, roll the lemons back and forth across your cutting board before cutting or place in microwave for about 10 seconds to get the juices flowing.

For the cupcakes…
1 stick unsalted butter, soft
1 cup, plus 1 tablespoon white granulated sugar
2 large eggs, slightly beaten
2 teaspoon pure vanilla extract
1 ½ cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup whole milk
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

For the icing…
2 cups confectioners’ sugar
1 tablespoon whole milk
Fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.

In a large bowl combine the soft unsalted butter with the white granulated sugar and beat together until light in color and fluffy in texture. Add in the large eggs and pure vanilla extract and beat until thoroughly combined and the batter is smooth and glossy.

In a separate bowl combine the white all-purpose flour, baking powder and salt. Whisk together well until all dry ingredients are combined and free of lumps.

Add the dry ingredients gradually to the beaten butter and sugar until combined, being careful not to over mix the batter. Add in the whole milk, fresh lemon zest and fresh lemon juice and beat just until the batter has come together and is light and glossy.

Divide the batter evenly between the cupcake liners and bake in preheated oven for 20 minutes. Once baked, remove and allow to cool to room temperature before icing.

To make the icing, combine the confectioners’ sugar and whole milk in a bowl with a whisk. Slowly add in fresh lemon juice until the desired constancy is reached. I prefer a thinner icing for these cupcakes, but a thicker icing can be made by adding less fresh lemon juice.

Prepare the cupcakes by icing the tops, serve and enjoy.

Ask and Answer: I heard from so many of my readers with my previous column dedicated to my sweet fur baby Macy. Thank you all for your kind words and thoughtful messages. So many of you wanted to know if I had any more “doggie recipes” and I have a few but want to remind everyone to check with your dog’s veterinarians and ask about any possible food allergies. Dogs, just like humans, may have food allergies that a person would need to know about before providing or recommending any specific recipes. I will, however, recommend a cookbook for those interested. “Organic Dog Biscuit Cookbook” By: The Bubba Rose Biscuit Company is a wonderful resource for those looking for safe and non-toxic “doggie recipes”.

CHEW THIS! Strawberry Champagne Cupcakes

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Strawberry Champagne Cupcakes

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 1st 2017 edition. By: Blaise Doubman 

Glamorous Strawberry Champagne Cupcakes
Blaise Doubman

A couple of months back my family and I went to Alexandria, Indiana and had a nice meal at the Gather’s Family Resource Center Café. I had their root beer based bbq chicken, small red potatoes, salad and of course dessert. They are famous for their “Red Raspberry Cake”. I tried a piece and immediately set out to make my own version. Gloria Gather, the matriarch and one of the founding Gather family members, said that her secret was in using a white cake mix mixed with the raspberry Jello. I set out, found her recipe in a cookbook and made one myself. It was delicious! I posted the recipe on my blog and people went crazy! Since then I have adapted the recipe in many ways, such as cupcakes and even a Bundt cake using assorted flavors of Jello and different corresponding types of fruit.

The recipe I am sharing here today is my favorite adaption of the original recipe I posted on blog. By turning the cake into a strawberry based cake, transforming them into cupcakes and adding a small splash of champagne, it elevates the dessert into something glamourous and fun. I just love the looks of these – and the taste! The alcohol in the champagne is baked out of the cupcakes when baked so have no fear when serving these to the underage crowd. I have made these several times and people go crazy! It is best to use frozen strawberries in the cake and the frosting but best to use fresh strawberries for the garnish. Sometimes I will dip the strawberries in melted chocolate before garnishing the top of each cupcake or simply roll them in a little edible glitter or a mixture of brown sugar and cinnamon. Serve these and enjoy!

Strawberry Champagne Cupcakes

These are perfect for movie parties, graduation celebrations, showers and birthday parties. You can substitute the champagne for white grape fruit juice, sparkling cider or diluted strawberry syrup. You can find the glamourous gold liners I have used here in specialty shops and online.

For the cake…
1 box Duncan Hines white cake mix
1 small box strawberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
½ cup water
2 tablespoons champagne
1 package (10 oz) frozen strawberries

For the frosting…
1 stick (4 oz) unsalted butter, melted
Remaining frozen strawberries
5 cups confectioner’s sugar

Fresh strawberries for garnish

Start by preheating your oven to 350 degrees F. Line 2 cupcake pans with cupcake liners. I used the glamorous gold foil liners but feel free to use any liner you would like. Spray pans evenly and lightly with non-stick cooking spray containing flour.

In a large bowl whisk together the white cake mix, strawberry Jello and white all-purpose flour.

In a glass measuring cup whisk together the vegetable oil, large eggs, water and champagne.

In small increments add the wet mixture to the dry. After all of the wet ingredients have been added, gently fold in half of the bag of frozen strawberries.

Divide the batter evenly between the 24 cupcake liners. Bake in preheated oven for 24 minutes.

Remove and allow to cool completely before frosting.

To make the frosting, combine the melted unsalted butter with the remaining half bag of frozen strawberries. Add in the confectioner’s sugar, a little at a time, stirring well after each addition, until the desired consistency is reached. What you are looking for here is a consistency much like that of a thick, but spreadable, ice cream.

Remove the cupcakes from their pans, frost generously and top with a whole fresh strawberry.

These may be chilled for up to six hours before removing and serving.

Ask and Answer: Several people have written to me wondering where I bought the “sweet and sassy lemon sugar” that I use on or in most of my lemon baked goods. The answer? It can be bought online through “King Arthur Flour”. If you follow me on Instagram or Snapchat you have probably seen me using it on and in lemon bread, lemon cookies and lemon frostings. It is a fine powder and lives up to the name! It is very much sweet and sassy – a little goes a long way!

Banana Cupcakes with Cinnamon-Honey Frosting

Blaise the Baker

Originally published on June 4th, 2016

I am a huge fan of cupcakes! I love making them, eating them – but not decorating them… I am not the World’s Best Decorator by any means – I think it is because my focus is always on the eating of the dessert – and less on how it looks. Regardless, the perfect garnish can hide some imperfections – like the sliced banana garnish I use for these!

This recipe was inspired by Martha Stewart. You can Google her version of the recipe and see what changes I made. I added more cupcakes to the total amount baked, changed some of the measurements and added some flavorful ingredients. I am always looking on how to improve a recipe – and in this case – I have done it!

Instead of making banana bread next time you have some ripe bananas to use – make these moist and delicious cupcakes!

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Banana Cupcakes with Cinnamon-Honey Frosting

For the cupcakes…
1 1/2 cups white all-purpose flour
3/4 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, melted and cooled
4 ripe bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract

For the frosting…
4 cups powdered sugar
1 stick unsalted butter, melted and cooled
1 tablespoon pure honey
1 teaspoon ground cinnamon
1/2 teaspoon salt

Start by preheating the oven to 350 degrees F and line 2 12-cup cupcake tins with cupcake liners. Lightly spray cups with non-stick cooking spray.

In a large bowl, mix together the white all-purpose flour, white granulated sugar, baking powder, baking soda, salt and ground cinnamon.

Next, add in the melted and cooled unsalted butter, mashed bananas, large eggs and pure vanilla extract.

Gently fold everything together, being very careful not to over mix the batter. Gently fold until all the white streaks of flour have disappeared.

Next, divide the batter evenly between the cupcake tins. This batter makes 18 cupcakes and you need to fill them each 3/4 of the way full to the top.

Pour a small amount of water into the remaining 4 empty cupcake cavities.

Place in preheated oven for exactly 27 minutes.

Once baked, remove from oven and allow to cool while you make the frosting.

To make the frosting, combine the melted and cooled unsalted butter with the honey, ground cinnamon and salt. Add in enough powdered sugar until desired consistency is reached. You’ll want a frosting that is thick, ice cream consistency, but yet easy spreadable.

To frost the cupcakes, divide the frosting evenly between the cupcakes, and frost accordingly.

Enjoy!