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Posts Tagged ‘cupcake

Makes 12

* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3/4 cup sugar
* 2 large eggs
* 1 1/2 teaspoons vanilla extract
* 2/3 cup reduced-fat sour cream

Directions
Makes 1 cup

* 4 tablespoons unsalted butter, room temperature
* 2 cups confectioners’ sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla extract
* 1 pinch salt

1. Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
3. With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
4. Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.
Nguồn

Nhãn:

Makes two dozen cupcakes

* 3 cups cake flour (not self-rising)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 5 large eggs
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 2 cups sugar
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons almond extract
* 1 cup buttermilk
* 1 pound sweetened flake coconut
* Cream Cheese Frosting

Directions

1. Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
Nguồn

1/3 cup butter, softened
1 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk (low fat is ok)

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
Melt butter in a small saucepan and cook over low-medium heat until butter has turned an amber color and smells toasty, but not burnt. Butter will darken quickly once it begins to turn. Pour from saucepan, scraping all the browned bits from the bottom with a spatula, into a small bowl to cool.
In a large bowl, whisk together flour, baking powder, salt and sugar.
In a medium bowl, whisk together cooled butter, eggs, vanilla and milk. Pour into flour mixture and stir until just combined.
Distribute batter evenly into prepared muffin cups.
Bake for 16-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool completely on a wire rack before frosting.

Makes 12-cupcakes.

Quick Vanilla Buttercream Frosting
1/2 cup butter, softened
1 tsp vanilla extract
approx 3 cups confectioners’ sugar
2-4 tablespoons milk

Cream butter with an electric mixer until soft. Add vanilla and gradually add in sugar until most has been incorporated. Mixture will look a bit sandy. Add in milk as necessary (start with 2 tbsp), along with any remaining sugar, until frosting reaches an easy to work with consistency. The amount of sugar necessary will vary according to the weather and season, so you might need a bit extra if it’s humid out!
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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
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