Cupcake magazine

CUPCAKE BREAK

INDULGENT TREATS FOR CHOCOHOLIC With easy to follow step by step instuctions

101 inspiring recipes

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Sweet Talk of PinkaBella Cupcakes

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argo has done cupcakes for several of my events. It doesn’t matter what other food you serve as long as you serve PinkaBella Cupcakes. They go first and are the only thing your party guests will talk about after. Hit of the party!

They are reason alone to invite friends over” Mary Beth in Bellevue, Washington

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inkaBella Cupcakes are the best Ive had. Every flavor is delicious, the presentation is classy and fun, and I would highly recommend ordering these cupcakes if you want to offer a wonderful treat to your party/wedding/shower guests” Becky Flitsch in Bellevue, Washington

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our cupcakes are amazing! Truly the most delightful scrumptious treat I have ever had! The cupcakes were a huge hit at the partymy friends are still talking about how delicious they were” Angelina Olsen in Bellevue, Washington

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AMAZING RED VELVET 1 1/2 cups of sugar 1/2 cup (1 stick) of butter, room temperature 2 eggs, room temperature 2 1/3 cups of cake flour 2 tablespoons of Dutch-processed cocoa powder 1 teaspoon of baking soda 1 teaspoon of baking powder 1/2 teaspoon of salt 1 cup of buttermilk* 1 1/2 tablespoons of red food coloring 1 teaspoon of vanilla extract 1 teaspoon of distilled white vinegar Frosting ingredients

1 and 1/2 cups (190 grams) all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 cup (200 grams) dark brown sugar 1/2 cup (100 grams) granulated sugar 1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature 2 large eggs, must be at room temperature 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk (or heavy cream or half-and-half, do not use skim milk or 1% milk) THICK SALTED CARAMEL FROSTING 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter) 1 cup (200 grams) dark brown sugar 1/3 cup (80 ml) heavy cream 1/2 teaspoon salt 2-3 cups (240-360 grams) powdered sugar, sifted additional pinch of salt, as needed salted caramel candies for decoration, optional

1/2 cup of butter (1 stick), room temperature 8 oz of Philly cream cheese (1 package), room temperature 2 - 3 cups of powdered sugar 1 teaspoon of vanilla extract

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MOIST RICH CHOCOLATE

Ingredients 10 tablespoons butter 1 1/4 cups white sugar 4 eggs 1/4 teaspoon almond extract 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk

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Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.

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In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.

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Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

DELICIOUS BANANA CUPCAKE

AMAZING RED VELVET

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Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

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In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

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Add a fourth of the dry ingredients and mix, then add a third of the wet.

Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.

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Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.

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Fill each cupcake liner about 2/3 full, dividing the batter between all 12. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.

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While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you’d like the frosting a little creamier. Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 5 days.

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Delicious Dessert Banana cupcake 225g plain flour 1/2 teaspoon bicarbonate of soda 2 1/2 teaspoons baking powder 1/4 teaspoon salt 110g butter 1 teaspoon vanilla extract 2 bananas (mashed up) 55ml milk, or buttermilk 2 eggs 115g caster sugar

Preheat oven to 190 C / Gas 5.

Sift all the dry ingredients into a bowl and mix together.

Put the butter and vanilla in a seperate bowl and beat together until it’s creamy.

Gradually add sugar until the mixture is light and fluffy, add the eggs one at a time beating each time.

Add a bit of milk at a time, then a bit of dry mixture, then a bit of banana to the cream mixture - beat well each time and keep doing this until you only have one bowl of mixture!

Fill cupcake tray or cases 1/2 full as they rise quite well, bake for about 20mins. Leave to cool in tray for 5 - 10 mins, I put mine in silicon cases and if you pull them out too early theyre a bit wobbly! Taste good with peanut butter cream.

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“ Take away woman’s cupcake and some say you take away her soul”

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