DELICIOUS CUPCAKES
ABSTACT
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cupcake is a small cake designed to serve one person, frequently baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes. The common ingredients for cupcakes are butter, eggs and flour. There are many types of cupcakes. For example; chocolate cupcake, strawberry cupcake, vanilla cupcakes, caramel cupcakes, vanilla cupcakes and peanut butter cupcakes. They are all delicious and everybody would like to learn how to make a cupcake.
CUPCAKES
Chocolate cupcake Ingredients 3/4 cup unsweetened cocoa powder 3/4 cup all-purpose flour 1/2 teaspoon baking powder
Banana Cupcakes
1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Ingredients
1 cup sugar
1/2 cup shortening
3 large eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup sour cream
1 cup mashed ripe bananas (about 2 medium)
Easy White Icing
1 teaspoon vanilla extract
Sprinkles (optional)
2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk LEMON BUTTER FROSTING: 2 cups confectioners’ sugar
Directions 1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. 2.Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. 3.Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
1/3 cup butter, softened 3 tablespoons mashed ripe banana 1 tablespoon lemon juice
4.Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Directions
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n a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
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ill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
n a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen.
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CUPCAKES
CUPCAKES
STRAWBERRY CUPCAKE
CLASSIC VANILLA CUPCAKES
250g butter
1/2 cup softened butter
4 eggs, large
3/4 to 1 cup sugar
160g caster (superfine) sugar
2 eggs
250g self-raising (self-rising) flour, sifted
2 tsp. vanilla extract
1 tsp vanilla essence (extract)
1-1/2 cups all-purpose flour
Dried strawberry cupcakes
1/2 tsp. baking powder
200ml milk
1/4 tsp. salt
50ml olive oil
2/3 cup cold milk
200g flour
Preheat oven to 350°F.
1/2 teaspoon baking powder
Bake Time: 18-24 minutes.
50g sugar
Yield: 12 cupcakes.
2 eggs
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
80g dried strawberries
In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.
Fresh strawberry cupcakes 100g butter, softened 1/2 cup sugar 1 teaspoon vanilla essence or extract 2 eggs, large 1 1/2 cups plain/all-purpose flour 1 teaspoon baking powder 1/2 cup milk 2 cups pureed fresh strawberries (frozen can be used also) Icing/frosting for cupcakes (see suggestions below for toppings)
Directions
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eat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
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dd flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
Directions:
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reheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
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DEFNE ÖZKAN 9A
n a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in52 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and 5 beat just until no traces of flour remain, about 30 seconds; do not overbeat.
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ivide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
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rost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.
Peanut Butter Cupcake
Ingredients 1 3/4 cups all-purpose flour 3/4 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 6 ounces (1 1/2 sticks) unsalted butter, softened 1 1/3 cups sugar 2/3 cup natural, creamy peanut butter 3 large eggs 1/2 cup sour cream 1/2 teaspoon pure vanilla extract Peanut Butter Frosting Strawberry jam, for topping
Directions 1. Make cupcakes as directed in Basic Cupcake How-To, adding peanut butter before adding eggs. Use sour cream and vanilla as wet ingredients. Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.
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