Sticky gingerbread cupcake + persimmon whipped cream = unbelievable!

One of my favorite Trader Joe’s products is their Deep, Dark Gingerbread mix. I’m absolutely not above using boxed cake mixes, but I can’t resist sprucing them up. Last winter, I was looking for an easy, festive cupcake I could quickly get together for a holiday party. I had a box of the gingerbread mix and all the necessary ingredients to make it. I also had three Hachiya persimmons from my local farmers’ market. Ideas percolated. Persimmon Gingerbread Cupcakes were born.

I love lemon, so I added lemon zest to the batter and a sticky lemon glaze to the baked cupcakes, which makes them akin to mini sticky puddings and keeps them moist for days. That said, the lemon component is completely optional. The cakes are absolutely delicious with just the persimmon puree.

I also love whipped cream, so I “whipped up” a persimmon whipped cream as the topping. Again, completely optional. Without the whipped cream, however, I recommend the lemon glaze for some pizzazz, but feel free to experiment on your own. An addition I haven’t tried yet: a third cup of raisins and/or toasted pecans… next time!

~Tarrin

Persimmon Gingerbread Cakes
(makes ~15)

The magic ingredients!

Ingredients
1 box of Trader Joe’s Deep, Dark Gingerbread mix
2 large eggs (the box of mix calls for 1; I use 2!)
1/3 cup vegetable oil
¼ cup water (the box calls for 3/4 cup, but the liquid in the persimmons makes up the difference)
¾ cup persimmon puree, or approx. half of the yield (see instructions below)
Zest of one lemon (optional)
Lemon glaze (optional; see instructions below)

Preheat your oven to 375º and prepare your muffin tins, either by lining them with paper wrappers, or greasing each tin (my approach for this recipe).

Mix eggs, oil, and water in a bowl until blended. Stir in the Trader Joe’s gingerbread mix. Fold the cooled persimmon puree, and lemon zest if using, into the batter.

Scoop the batter into the cupcake tins so that each cup is two-thirds full.

Bake 15-20 minutes on the center rack until the batter appears set and a toothpick comes out cleanly from a cupcake’s center.

If you decide you use the lemon glaze, poke four holes in the hot, fresh-from-the-oven cupcakes, then generously spoon the glaze over them. Cakes are best served warm with a dollop of persimmon whipped cream (recipe below).

Persimmon Puree

Ingredients
3 ripe Hachiya** persimmons, peeled and cut into small chunks, core removed
¼ cup water
1 ½ t sugar
A dusting of cinnamon and a pinch of nutmeg

Combine all ingredients in a heavy bottomed saucepan. Simmer over low heat till the persimmons begin to breakdown, stirring regularly, for about 10 minutes.

Use a food processor or blender to puree the persimmons. Allow to cool, then split the yield into two equal portions of about ¾ cups each.

**Note: Hachiya persimmons are shaped like acorns, versus Fuyu persimmons, which are tomato-shaped and not as soft. Hachiyas (pictured above) are much better than Fuyus for baking.

Easy Lemon Glaze (optional)

Ingredients
¼ cup of lemon juice (the juice of 1 medium lemon, in my experience)
¾ cup powdered sugar

Mix together till all powdered sugar has dissolved and the mixture is opaque and liquidy.

Persimmon Whipped Cream (optional)

Ingredients
1 cup heavy cream
A dusting of cinnamon, a pinch of nutmeg, and a drizzle of honey
¾ cup persimmon puree, or approx. half of the yield (see instructions above)

Beat heavy cream on high in an electric mixer. As cream begins to thicken, add cinnamon, nutmeg, and honey, and continue to beat.

When peaks have formed and the cream appears to be fully whipped, turn off mixer and gently fold persimmon puree into the whipped cream.

For more of my favorite cupcake recipes, click here!

©2012 Waxcreative Design Blog. All Rights Reserved.

The finished product!

Though these Mini Blueberry Cheesecakes are cupcake-sized, they aren’t technically cupcakes, nor are they really “tarts” as Paula Deen so deemed them. Yes, I admit: I have adapted a Paula Deen recipe. I’m typically not a fan of Paula’s culinary offerings—she puts mayonnaise on corn on the cob (but I put mayo in my chocolate cupcakes, so I guess I’m not one to talk!). Nonetheless, I am hooked on these airy, flaky, fruity cakes that have become wildly popular at my parties and are incredibly easy to make.

The recipe calls for blueberry pie filling, but you can always use cherry or another fruit filling. When summer berries are in season, I dice or macerate fresh berries, stir in a pinch of sugar and a squeeze of lemon juice, then dollop the impromptu jam mixture in the natural hollows of the cheesecakes. Whipped cream highly recommended!

~ Tarrin

Mini Blueberry Cheesecakes with a Hint of Lemon
(makes 12 cupcakes, though I have stretched the batter to make as many as 16 in the past)

So few ingredients for such a delectable result.

Ingredients
2 eight-ounce packages cream cheese, softened at room temperature (Philadelphia is the best!)
1 cup sugar
1 tsp pure vanilla extract
2 eggs, at room temperature
12 vanilla wafers (I always use Nilla wafers)
1 can blueberry pie filling

Zest of 1 lemon (well-washed to remove waxy supermarket coating!) and the juice of half the lemon

Preheat your oven to 350º and line muffin tin(s) with liners. Place a vanilla wafer, flat side down, in the bottom of each muffin cup.

Vanilla wafer “crusts”!

Beat cream cheese on medium-high speed with a handheld or standing electric mixer until fluffy, about one minute. Add the sugar and vanilla, then add the eggs, one at a time, beating well after each addition. Fold in the lemon juice and zest with a spatula.

Spoon cream cheese mixture over wafers so that each cup is about two-thirds full.

Bake 26-30 minutes on the center rack until the tops of the cakes are beginning to turn golden brown and the batter appears set. If a toothpick comes out cleanly from a cupcake’s center, they’re ready.

Allow tarts to cool completely. Place a dollop of blueberry filling in the hollow of the cheesecake (they’ll sink in the middle as they cool).

Tip: To prevent the tops of the cheesecakes from cracking, pour an inch of warm water into a roasting pan and place on the lower oven rack under the cheesecakes as they bake. The pan of water will keep the moisture in the oven high and the heat more gentle. Be sure to place the pan in the oven when you begin preheating, and note that the water bath may slow cooking time by a few minutes. It will make for prettier cheesecakes, though!

©2012 Waxcreative Design Blog. All Rights Reserved.

There are many steps to making these cupcakes, but they are so worth it! With their dense, decadent center, they are definitely weighty, knife-and-fork cupcakes, and the optional strawberry heart decorations make them a big hit at parties.

~ Tarrin

Chocolate Cupcakes
(makes 24 cupcakes)

Ingredients:
2 cups flour (I’ve tried unbleached all-purpose and bleached cake flour, and both work fine)
3/4 cup unsweetened cocoa powder (I use Scharffen Berger)
1 tsp baking soda
1/4 tsp kosher salt
2 cups sugar
2 large eggs, room temperature
1 cup mayonnaise, not low-fat
2 tsp pure vanilla extract
1 1/3 cups boiling water
2 Tbsp instant espresso or coffee powder

Preheat your oven to 350º and line muffin tin(s) with liners.

Whisk the flour, cocoa powder, baking soda, and salt together in a large mixing bowl until evenly mixed.

In another large bowl, beat sugar and eggs with an electric mixer at medium high speed until light and fluffy, about two minutes. Beat in the mayonnaise and vanilla until just combined.

In the meantime, dissolve the espresso or coffee powder in the boiling water.

At medium speed, beat in half of the flour, cocoa powder, baking soda, and salt, stopping to scrape the sides of the bowl after the mixtures are combined. At a very low speed, beat in half of the water and espresso for a few seconds. Add the remaining dry mixture, and again beat a few seconds. Finally, add the remaining water and espresso, and beat for a few seconds until combined. Don’t be alarmed if the batter seems runny.

Fill cupcake cups about two-thirds full. Bake 20-22 minutes on the center rack until a toothpick comes out cleanly from their centers.

Chocolate-Strawberry Filling and Ganache Glaze

Ingredients:
9-10 ounces bittersweet chocolate (again, I use Scharffen Berger)
1 3/4 cups heavy cream
1 tsp pure vanilla extract
2 pinches sea salt
1 cup diced strawberries (preferably organic)

Chop chocolate into small pieces and transfer to a heat-proof bowl.

Heat cream in a saucepan at medium setting until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, then stir until the chocolate completely melts into the cream and you achieve a glossy, dark ganache.

Mix in vanilla and salt.

Pull out 1 heaping cup of the ganache and allow it to cool at room temperature. This will be the glaze.

Fold strawberries to the remaining portion, which will serve as the filling. Transfer to the refrigerator to chill until the mixture has thickened and cooled, about 30 minutes.

Vanilla Buttercream Frosting

Ingredients:
1 cup unsalted butter (2 sticks), room temperature
2 Tbsp milk
2 tsp vanilla extract
4-5 cups powdered sugar

Using an electric mixer, beat the butter at medium speed until creamy.

Add the milk, vanilla extract, and 2 cups of powdered sugar. Beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy.

Add more powdered sugar to arrive at the consistency and sweetness you like. If the frosting is too thick for your liking, add a little more milk.

Assembly!

Once the chocolate cupcakes are completely cooled, use a serrated knife (steak knives work well), tilted at a slight angle, to cut small concentric circles in the tops of the cupcakes to form a lift-out cone.

Press the hollow part of the cupcakes with your finger to create more of a well. Fill the cupcakes with a spoonful of the strawberry filling, then replace the cupcake tops.

Top each filled cupcake with a spoonful of glaze. (See photo above.)

Use a piping bag to top the cupcakes with the vanilla buttercream frosting.

Garnish with a whole strawberry, or use a paring knife to cut out strawberry hearts. Just halve a small strawberry and drag a paring knife through the half in the shape of a heart. Place on a paper towel to soak up excess juices, then insert in the vanilla frosting.

ENJOY!

©2012 Waxcreative Design Blog. All Rights Reserved.

Assume that the person reading the instructions is not an idiot — no one wants to be talked down to. But grant that that person is distracted, or just having an off day. Be clear, but just as importantly, anticipate errors. This forethought will eliminate visitor frustration — both directed at you and self-directed as well. And frustration is an emotion that negatively reflects upon brand impression every time.

My case in point: the cupcakes I baked for my daughter’s third birthday party. And *I* baked them, not Tarrin. We’re talking three-year-olds. They do not need gourmet. And I wanted to do it. I’m a once-, maybe twice-a-year baker.

Anyway, I followed the directions exactly, as I knew that baking left no room for error or even improvisation. I saw what ingredients I needed, I prepared what I was to prepare. I mixed until the batter was smooth. I then saw that I was to bake for 40-43 minutes, set my timer and left my cupcakes to bake.

Twenty-five minutes later my kitchen smelled overwhelmingly deliciously vanilla-y, and I checked on the cupcakes only to see I had significantly overbaked them. The problem: I had read as far as I had seemingly needed to, but not the entire thing. My mistake, yes, but when writing directions, one must anticipate the ways in which you will be misread.

We used to have a very lo-tech and complicated order process requiring several clicks for our autographed by the author stickers. It saved us from having to have a shopping cart, and four years ago (when we built the first site), shopping carts were not very accessible. Our sales were okay, but not stellar. This year we revamped the site with an easier-to-use checkout and therefore much easier to follow directions. Our sales quadrupled nearly instantly. This could be attributed to a marketing blitz if we had done one, but we didn’t. It was all a prettier (see screenshot above), easier to use interface with straightforward directions.

The fate of the cupcakes? Luckily Trader Joe’s doesn’t close until nine. I bought a second box of mix and success was mine. The cupcakes baked for only 15 minutes and everyone seemed to enjoy them. And while I recommend always to read the directions through before starting, I also recommend to write directions with the harried, busy, browser in mind. Assume I am a smart woman, but give me the benefit of being really quite busy. Thanks.

©2012 Waxcreative Design Blog. All Rights Reserved.

Though more labor-intensive than my Hummingbird Cupcakes, this festive, incredibly rich dessert is completely worth the effort. ~Tarrin

Tarrin’s “WHACK!” Chocolate-Orange Cupcakes
(makes 24 cupcakes, though this recipe is easily halved)

Ingredients:
2 cups flour
3/4 cup natural unsweetened cocoa powder (go for the good stuff here if you can, e.g. Scharffen Berger, Ghirardelli)
1 tsp baking soda
1/4 tsp salt (use kosher salt if you have it)
2 cups sugar
2 large eggs
1 cup mayonnaise (trust me on this), not low-fat
2 tsp pure vanilla extract
1 1/3 cups boiling water
2 tbsp instant espresso powder
2 tsp orange zest (add another tsp or two for more orange essence)
orange zest or peel for garnish

Preheat your oven to 350º and line muffin tin(s) with liners.

Whisk the flour, cocoa powder, baking soda, and salt together in a large mixing bowl until evenly mixed.

In another large bowl, beat sugar and eggs with an electric mixer at medium high speed until light and fluffy, about two minutes. Beat in the mayonnaise and vanilla until just combined.

In the meantime, dissolve the espresso powder in the boiling water.

At medium speed, beat in half of the flour, cocoa powder, baking soda, and salt, stopping to scrape the sides of the bowl after the mixtures are combined. At a very low speed, beat in half of the water and espresso for a few seconds. Add the remaining dry mixture, and again beat a few seconds. Finally, add the remaining water and espresso, and beat for a few seconds until combined. Don’t be alarmed if the batter seems runny.

Fill cupcake cups about two-thirds full. Bake 18-22 minutes on the center rack until a toothpick comes out cleanly from their centers.

After cupcakes have cooled and are frosted, use orange zest or thin slices of orange peel to decorate the cupcakes. Candied orange peel or Terry’s chocolate orange wedges make great garnishes, too!

Chocolate Orange Ganache
(frosts 24 cupcakes)

Ingredients:
1 cup heavy whipping cream
8 oz. bittersweet chocolate, not unsweetened (look for 60-75% cacao content)
2 Tbsp unsalted butter, room temperature
2 tsp orange zest
1-2 tsp. pure vanilla extract (the higher the cacao content of the chocolate, the more vanilla you’ll need)
1 Tbsp Grand Marnier, Cointreau, or another orange liqueur (1-2 more tsp. to taste)

Chop chocolate into small pieces. In a heat-resistant bowl, add chocolate and butter.

Bring cream and orange zest just to a boil in a small saucepan. Remove from heat, and pour over chocolate and butter. Add the vanilla and orange liqueur.

Let ganache stand for three minutes, then whisk together until all the chocolate is melted. Refrigerate for 40-45 minutes, or until just cool.

Beat with an electric mixer until light, fluffy, and glossy. Avoid overbeating or the ganache will become grainy.

©2012 Waxcreative Design Blog. All Rights Reserved.

Every few months, I will be contributing a cupcake recipe to the WaxBlog from my personal collection, so please bake, hopefully enjoy, and comment with your review. ~Tarrin

Hummingbird Cupcakes
A popular and easy-to-make Southern dessert. I first tasted this cake in cupcake form and was immediately hooked. Misono is, too.

(makes 24 cupcakes)

Ingredients:
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
1-1/2 tsp vanilla
1 8oz can crushed pineapple, with liquid
2 bananas
1 cup coarsely chopped pecans
Dried pineapple rings (optional)

Preheat your oven to 350º and line muffin tin(s) with liners.

Whisk the flour, sugar, baking soda, cinnamon, and salt together in a large mixing bowl.

In a different bowl, beat the eggs, then add the oil and vanilla and mix until somewhat combined.

Add the egg/oil/vanilla mixture to the flour/sugar/baking soda/cinnamon/salt mixture.

In a separate bowl, mash the bananas, then stir in the pineapple and pecans.

Add the fruit mixture to the rest of ingredients and stir well to combine.

Distribute the batter evenly in the cupcake cups. Bake 25-30 minutes until the cupcakes are golden and a toothpick comes out cleanly from their centers.

After cupcakes have cooled and are frosted, cut dried pineapple into small wedges and stick on the cupcakes’ frosted centers as garnish.

Foodgasmic — according to Abi — Cream Cheese Frosting
This is my go-to cream cheese frosting recipe. It does well with food coloring, so it’s great for frosting colorful kids’ cakes.

(frosts 24 cupcakes)*

Ingredients:
2 packages of Philadelphia cream cheese (It must be Philadelphia. You can taste the difference. Really.)
1/2 stick unsalted butter
4-5 cups sifted powdered sugar
1 tsp vanilla

Bring cream cheese and butter to room temperature by letting it sit out for 1 to 2 hours.

Sift powdered sugar into a bowl or whisk it until it is free of clumps.

In a different bowl, beat butter and cream cheese at medium speed until creamy.

Gradually add 4 cups of powdered sugar as you continue to beat the butter and cream cheese on medium, then add the vanilla. Beat until combined.

Taste the frosting. If you want it sweeter, lighter, and a little less gooey, add more sugar (I personally prefer 4 cups).

Frost cupcakes, then devour. Share if you must.

*If you really like your frosting piled on, I suggest making 1.5 times the recipe, but if you plan to use a piping bag as I do, this recipe will most likely meet your needs

I hope you enjoy! Be sure to subscribe to our feed (no pun intended) so you never miss a cupcake!

©2012 Waxcreative Design Blog. All Rights Reserved.