First Place: Chocolate Chip Cookie Dough Cupcakes
We had a Cupcake Contest in the CafeMom office last week in which many, many cupcakes were consumed. All entries were delicious, but some were better than others—it was a contest after all! Here are the three winning cupcake recipes!
First Place (photo above):
Brian won first place in the cupcake contest for his Chocolate Chip Cookie Dough Cupcakes with Cream Cheese Frosting—both Martha Stewart recipes. However, the decorations—marshmallow snowmen dressed in Halloween costumes—were all his own; they're "painted" with food coloring. So cool!
Anthony took home second place for his cream-filled "Tastefully Sweet" Cupcakes. It's a modified Emeril cupcake recipe (recipe after the photo), so you know it has to be good.
Second Prize: Tastefully Sweet Cupcakes
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla.
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Remove the cupcake from the oven and while still warm cut off the tops of the cupcakes. Pour 3-4tsp of the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
Once the cake is completely chilled, in a saucepan combine the water and sugar and bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
Remove the cupcakes from the refrigerator and spread the icing across the top. Finish it with some rainbow dots.