Lulus Cupcakes Recipes

HOSTESS CUPCAKES COPYCAT

Hostess Cupcakes Copycat image

Found this on a food blog. The original recipe came from Food Network Magazine Feb/Mar 09 issue -- called Lu Lu's Cupcakes. Looks delish!

Provided by Cake Baker

Categories Low Protein

Time 1h25m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 21

Ingredients

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/2 cup unsalted butter
1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

Steps:

Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Nutrition Facts : Calories 298.8, Fat 15.6, SaturatedFat 9.6, Cholesterol 51.6, Sodium 178.9, Carbohydrate 39.7, Fiber 1, Sugar 29.7, Protein 2.1

LULU'S CARROT CUPCAKES

Lulu's Carrot Cupcakes image

Make and share this Lulu's Carrot Cupcakes recipe from Food.com.

Provided by Redsie

Categories Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 cup granulated sugar
1 cup vegetable oil
1 1/2 cups grated carrots
1 cup chopped walnuts
1 cup chopped dried pineapple
4 ounces light cream cheese, softened
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract

Steps:

Set oven to 350 degrees. Have on hand a muffin tin and line it with pleated paper or foil baking cups.
In a large bowl, sift together flour, cake flour, baking powder, baking soda, and cinnamon and set aside.
In a separate bowl, using a hand mixer on medium speed, beat eggs and sugar until smooth. Add the oil and mix until incorporated. Using a wooden spoon, stir the flour mixture into the egg mixture until incorporated, then fold in carrots, walnuts, and pineapple. Be careful not to overmix.
Pour batter into cups. Bake 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Cool in pans on a wire rack before frosting.
For the frosting:.
In a small bowl using a hand mixer on medium speed, beat the cream cheese and butter together until smooth, Add sugar, milk, and vanilla and beat another 5 minutes or until very fluffy.

Nutrition Facts : Calories 501.9, Fat 33.5, SaturatedFat 8.3, Cholesterol 57.8, Sodium 143.5, Carbohydrate 48.3, Fiber 1.3, Sugar 37.3, Protein 4.7

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