Archive for the ‘Cupcakes’ Category

Marble Cupcakes
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
1-oz semisweet or dark chocolate, melted

Preheat oven to 350F. Grease line 10 cups from a 12 cup muffin tin with paper cups liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Remove 1 cup of the batter to a small bowl and stir in melted chocolate.
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed buy a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.

Makes 10

Marble Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 2 1/2 cups confectioners’ sugar
2 tbsp cocoa powder

In a large bowl, beat together butter, milk and vanilla. Gradually blend in about 2 cups confectioners sugar until smooth, then divide frosting evenly into two bowls. Blend 2 tbsp cocoa powder into one portion of the frosting and beat until smooth. Add additional confectioners sugar to each bowl as needed, until frosting reaches a thick, spreadable consistency.
Pipe or spread frosting onto cooled cupcakes.


White Cupcakes:

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

2 large eggs, separated

1 teaspoon pure vanilla extract

1 1/2 teaspoons of grated lime or lemon peel (optional)

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Cream Cheese Frosting:

2 1/3 cups (270 grams) confectioners sugar (icing or powdered sugar), sifted

3 tablespoons (45 grams) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

4 ounces (113 grams) cream cheese, cold
Garnish: flaked or shredded coconut (can use sweetened or unsweetened coconut)
White Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and lime peel (if using). Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. If you want to pipe the frosting, I like to use a large Wilton 1M (open or closed) star decorating tip. Garnish with coconut. These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.

Cream Cheese Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the cream cheese and beat on high speed until frosting is light and fluffy (about 3-5 minutes).

Makes 12 cupcakes

Cream Cheese Filling:

8 ounces (227 grams) cream cheese, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (210 grams) all purpose flour

1 cup (210 grams) light brown sugar

1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) water

1/3 cup (80 ml) unflavored vegetable oil (I use safflower)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or spray with a non stick vegetable spray, 12 muffin cups.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

These cupcakes can be stored in the refrigerator for about 3 – 4 days.

Makes 12 cupcakes



80 gm. cake flour
1/4 tsp. baking powder
3 nos. Large eggs
75 gm. sugar
1/8 tsp. cream of tartar
30 gm. santan or box type coconut cream
35 gm. pandan juice
1 Tbsp. cornoil
1 Tbsp. evaporated milk
a drop of green colouring (optional)


(1) Whisk egg white and then pour in sugar gradually and continue to beat till thick.
(2) In another mixing bowl, whisk egg yolks lightly with a hand whisk and then pour into the beating egg white.
(3) Pour the liquid ingredients (coconut milk ,green colouring, evaported milk and cornoil), in a slow steady stream into the egg mixture and still beating at the same time.
(4) Fold in sifted cake flour and baking powder in batches.
(5) Spoon mixture into paper cups and bake at 175C for about 20 mins or till golden brown.
(6) Remove from oven and leave to cool on a wire rack.


180 gm. Butter
200 gm. Sugar
1/8 tsp. salt
2 eggs
2 tsp. Coffee paste
1/2 cup hot water mix with 1 tsp. Instant Coffee
1/4 cup milk

Sift together:

250 gm. cake flour or plain flour
1 tsp. Baking powder
1/2 tsp. Bicarbonate of Soda


(1) Cream butter, sugar and salt together till creamy.
(2) Add in eggs one at a time and mix till well combined.
(3) Add in coffee paste, coffee mixture and milk and then fold in sifted flour.
(4) Scoop into paper cups and bake at 175C for 25 mins. or till cooked.

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
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