Today I made Starcraft Mineral Cupcakes in honor of the release of Heart of The Swarm! I really enjoy making nerdy themed goodies and decorating them. I'm not a pro, but I love baking as a hobby. Please let me know what kind of treat you would like me to make next!
Order The Nerdy Nummies Cookbook here: http://www.nerdynummiescookbook.com
FOLLOW NERDY NUMMIES:
THINGS YOU WILL NEED:
* (1) Cupcake Tray - http://amzn.to/1bda4xK
* (1) Frosting Bags - http://amzn.to/15FxmW2
* (1) Frosting Bag Couplers - http://amzn.to/14DrCzB
* (1) Frosting Tips - http://amzn.to/1329DRB
* (1) Chocolate Melts - http://amzn.to/1332e4z
* (1) Wild Berry Jolly Ranchers - http://amzn.to/16jpiKQ
* (1) Green Food Coloring - http://amzn.to/1c9kcp2
BIG THANK YOU
Monstercat Media for the song "Pump It"
Song by: https://www.youtube.com/user/RezonateMusic
LEMON CUPCAKE RECIPE
3/4 cup (1 1/2 sticks unsalted) butter, softened
1 1/2 cups sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat until fluffy. Add the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest.
In another bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest.
Spoon about 2 tablespoons of the batter into each cupcake liner. Place 1 tablespoon of the cream cheese mixture on top of each portion of batter. Then cover the cheese with some of the remaining batter. Bake cupcakes at 350 degrees for about 20 minutes.
BLUEBERRY CUPCAKE RECIPE
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter
4 large eggs
1 cup whole milk
2 teaspoons pure vanilla extract
1 ½ cups fresh blueberries plus 2 tablespoons flour
In the large bowl combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, and mix again.
In a medium bowl, whisk together eggs, milk, and vanilla. Now add wet ingredients in 3 parts and mix on medium speed. Be sure to scrape down the sides of the bowl. Beat the batter until ingredients are thoroughly combined.
In another bowl, gently toss the fresh blueberries with 2 tablespoons of flour, the carefully mix the blueberries into the batter.
Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.
Fill cupcake liners 2/3 full and bake at 325 degrees for 20 minutes.
MINT CHOCOLATE CHIP CUPCAKE RECIPE
6 Tbsp soft butter
1/3 cup brown sugar
1/3 cup sugar
1 tsp vanilla
1/2 cup whole milk
1/4 cup sour cream
1/2 cup plus 6 Tbsp flour
1/2 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
Mix together the butter and sugars until the mixture is light and fluffy. Beat in the egg and vanilla. In another bowl whisk together the buttermilk and sour cream and set aside. In a small bowl mix together the flour, cocoa, baking soda, and salt. Add the buttermilk mixture alternately with the dry ingredients, about a half at a time. Spoon batter into cupcake lined pan filling them 2/3 full. Bake at 250 degrees for 20 minutes.
CREAM CHEESE MINT FROSTING
2 oz cream cheese
1/4 cup soft butter
2 1/2- 3 cups powdered sugar
1/2 tsp vanilla
1/4 -- 1/2 tsp peppermint extract
1-2 Tbsp cream
A few drops of green food coloring
Beat together cream cheese and butter till smooth. Add remaining ingredients, adding enough cream to achieve the correct consistency.