Showing posts with label Cupcake. Show all posts
Ingredients
- 2 eggs lightly beaten
- 1 cup vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup warm water
Dry mix
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 1/2 cups castor (granulated) sugar
- 1/2 cup pistachio nuts finely chopped
Rosewater Swiss Meringue Buttercream
- 6 egg whites
- 1 1/2 cups castor sugar
- 1 1/4 cups butter (280g) at room temperature, chopped
- 2 - 3 tablespoons rosewater I use 1/4 cup, but just add a few tblsp at a time until you are happy
- 1 drop pink gel paste colouring
Instructions
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Preheat oven to 180 C
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Line two muffin pans with 18 cupcake liners
Cupcake instructions
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In a medium bowl, using a hand whisk, beat together eggs, oil and vanilla
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Add sour cream, mix well
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Add water, whisk together until well combined
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In a separate bowl, sift flour, baking powder, bicarb soda and sugar together
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Add finely chopped pistachio nuts. Mix well with a hand whisk
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Carefully pour wet mix into dry mix and whisk together until well combined. Using an ice cream scoop,pour batter into cupcake liners.
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Bake for 18 minutes or until firm to touch and sightly brown. Cool on wire rack before frosting with Swiss meringue buttercream.
Rosewater Swiss Meringue Buttercream
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Separate egg whites from yolks
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Put egg whites into a heatproof bowl ( I use my Kitchenaid bowl)
NOTE : Make sure your bowl and whisk are very clean and dry. Rub with lemon juice to get rid of any oily residue that will hinder your egg whites getting fluffy. -
Add sugar and whisk together with a hand whisk until well combined
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Put bowl on top of a saucepan with 1/2 inch (2cm) water in the bottom. Turn stove onto medium heat and simmer until sugar is dissolved,about ten minutes.
* You can check when it is ready by lifting a spatula of mixture, drizzling it and rubbing two fingers between it. Mixture is ready when cannot feel the sugar granules. NOTE : Be careful! It will be hot. -
Using an electric mixer with a whisk attachment, whisk egg mixture on med - high until soft peaks form, about 8 minutes.
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Change to paddle attachment and reduce speed to the lowest dial.
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Gradually add butter, one cube at a time. It is important to keep the mixer on the lowest speed. Keep adding butter until it is all mixed in. This can take around ten minutes.
NOTE : Don't panic if the mixture looks soupy, then curdled, like scrambled eggs. This is normal and it will eventually come together. -
Once your buttercream looks silky smooth, and you are doing the Happy Dance because it worked, add rosewater and one or two drops of food colouring. Woo Hoo! You did it! Now have fun making your cupcakes look pretty! xx
http://mamabearskitchen.com.au/rose-pistachio-cupcake-recipe/
Ingredients
For the cupcakes:
- ½ cup unsweetened cocoa powder
- ½ cup light brown sugar packed
- 1 teaspoon instant coffee
- 1 cup hot water
- 1 stick softened butter plus some for greasing
- ¾ cup sugar superfine or granulated
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
for the frosting:
- ¾ cup butter softened
- 8 oz cream cheese softned
- 6 oz bitter-sweet chocolate chips 70% cocoa
- 1½ teaspoons vanilla extract
- 1 tablespoon dark cocoa powder sifted
- 3 cups powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees F/180 C.In a mixing bowl whisk together the coco powder, instant coffee, brown sugar and hot water. Set aside.In a separate bowl, mix the flour, baking powder, and baking soda together and set aside.Cream the butter and sugar together, beating well until pale and fluffy.Add the vanilla extract.Add eggs, one at a time with a cup of the flour mixture in between eggs.Mix in the rest of the dried ingredients for the cake and fold in the cocoa mixture.Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.
- Cool completely before frosting
For the frosting
- Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.In a large bowl, beat the chocolate mixture with the softened cream cheese.Add the cocoa, vanilla extract and 1 cup of the powdered sugar adding another cup of the sugar until smooth and desired consistency.
- Pipe onto cooled cupcakes
https://www.errenskitchen.com/devils-food-cupcakes-with-dark-chocolate-frosting/
Ingredients
Cupcake Ingredients
- 1 2/3 Cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Cup Granulated Sugar
- 1 Cup Butter room temperature
- 3 Eggs
- 2/3 Cup Buttermilk
- 1 tsp Vanilla Extract
- 1/2 Cup Sprinkles
Buttercream Ingredients
- 1 2/3 Cups Icing Sugar
- 1 tsp Vanilla Extract
- 1/2 Cup Butter Room Temperature
Topping Ingredients
- 1 Cup Semisweet Chocolate Chips
- 1 Tbsp Vegetable Oil
- Sour Cherry Candies
- Sprinkles
Instructions
Cupcake Directions
- Preheat oven to 350 degrees F.
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended.
- Slowly add the dry ingredients until smooth, being sure not to over-mix.
- Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.
- Bake for 20-25 minutes until a cake tester comes out clean.
- Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
Buttercream Directions
- Cream your butter then slowly add icing sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.
Decorating Directions
- Bring about a cup of water to a simmer in a small saucepan. Set a heatproof bowl over the mouth of your saucepan. Make sure the water does not touch the bottom of the bowl.
- Pour your chocolate into the bowl and stir occasionaly as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.
- Ensuring that the cupcakes are completely cooled. use an ice cream scoop to to create mounds of buttercream on top of the cupcakes.
- Use a butter knife to shape the buttercream to look like scoops of ice cream.*
- Spoon the chocolate mixture over your scoops of "ice cream" to replicate the look of chocolate syrup.
- Decorate each cupcake with sprinkles and top with sour cherry candies.
http://www.frugalmomeh.com/2015/08/ice-cream-sundae-cupcakes.html
INGREDIENTS:
For the Cupcakes:
- ½ cup (120 ml) brewed coffee, at room temperature
- 1½ teaspoons espresso powder
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1⅓ cups (189 grams) all-purpose flour
- ⅓ cup (28 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, at room temperature
- ½ cup (99 grams) granulated sugar
- ½ cup (99 grams) light brown sugar
- 1 egg, at room temperature
For the Espresso Buttercream Frosting:
- 1 cup (227 grams) unsalted butter, at room temperature
- 2½ cups (283 grams) powdered sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons espresso powder
DIRECTIONS:
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
- Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
- Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
- Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
- Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).
https://www.browneyedbaker.com/mocha-cupcakes-with-espresso-buttercream-frosting/
INGREDIENTS
For the Chocolate Cupcakes:
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 6 tablespoons water
- 6 tablespoons natural unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons milk
For the Cherry Filling:
- ¼ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 ⅔ cups pitted and quartered cherries
For the Whipped Cream Topping:
- 1 ½ cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- Chocolate, for grating
- Cherries, for topping
INSTRUCTIONS
Make the Chocolate Cupcakes:
- Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating just until blended.
- In a separate bowl, combine vanilla extract, water and cocoa powder. Whisk until smooth.
- Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- In a separate bowl, whisk together flour, baking soda and salt.
- Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
- Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
Make the Cherry Filling:
- Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
- Add the cherries and stir to coat them with the sugar mixture.
- Continue to cook until the cherries start to soften and let out juices.
- Remove from heat when cherries are juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
- Once cool, remove the centers from the cupcakes with a cupcake corer or knife.
- Fill the centers with the cooled cherry filling.
Make the Whipped Cream Topping:
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Pipe swirls of whipped cream on top of the cupcakes using a large round piping tip. Finish them off with some grated chocolate and a cherry. Refrigerate until ready to serve.
http://thecakeblog.com/2017/07/black-forest-cupcakes.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes
Ingredients
- Cake:
- 1 box White Cake Mix +box ingredients
- ½ cup Lime Juice
- Frosting:
- 1 cup Butter
- 6 cup Powdered Sugar
- 6 tbsp Lime Juice
- 2 tsp Lime Zest
- 1 drop Green Food Colouring
Instructions
- Make batter according to box EXCEPT replace ½ cup of water with ½ cup lime juice.
- Fill liners about ½ full.
- Bake 16-18 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool completely on wire rack.
- Cream butter in a large bowl.
- Add lime juice and food colouring.
- Add powdered sugar 1 cup at a time and beat until incorporated.
- Add lime zest and whip until distributed.
- Transfer to piping bag to frost cupcakes.
http://www.lifeloveliz.com/2015/04/23/key-lime-cupcakes/