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Posts Tagged ‘Cupcakes

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.
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* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3/4 cup sugar
* 2 large eggs
* Sprinkles, for decorating
* FOR THE FROSTING
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3 cups confectioners’ sugar
* 1/2 cup milk
* 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
5. Prepare frosting: in a medium bowl, with an electric mixer, beat unsalted butter, confectioners’ sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
6. Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.
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Nhãn:

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
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Nhãn:

Ingredients:

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)

Method:

(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.

Ingredients:

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

Method:

(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.
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