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    Banana Cupcakes--Egg FreeThis recipe was adapted from an old English vinegar cake. It is made by a rubbing in method and doesnot contain any eggs. I think it could be adapted further to use oil instead of butter, soya milk instead ofcow's milk and then it would be a vegan cupcake recipe. I hope to try this out but with another type offlavouring instead of banana. The resulting cupcake was moist in texture, light and spongy.

    Ingredients22g ! 2 cups plain flour""2g ! "!2 cup butter""2g ! "!2 cup sugar"2 ml of milk" "!2 tablespoons of vinegar"!2 teaspoon of bicarbonate of soda"!2 large banana mashed

    Method#ieve the flour into a bowl.

    $dd the butter which now needs to be cut into small dice si%e pieces.&ub the fat and flour together until it is like fine crumbs, between your fingers and thumbs.

    $dd the sugar$dd the mashed banana and mix together.ut the milk in a (ug and add the vinegar.In another container dissolve the bicarbonate of soda in " more additional tablespoon of milk.

    $dd this li)uid to the milk and vinegar.This will start to froth.

    $dd whilst still frothing to the banana and flour mixture.*ix together and spoon into "2 cupcake cases, about "!2 to +! full, see photograph below.-ook at gas , "/-, +01 for about " to 2/ minutes. do not open for the first " minutes or else theywill deflate.-heck with a wooden stick, if they are too sticky they are not cooked.-ool on a tray

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    Teddy Bear CupcakesThe yoghurt and ground almonds keep these cupcakes lovely and moist. If you like you could spread thetops of the cakes with glace icing as in the 1airy -akes although I like them plain.

    Ingredients

    "/ ml pot natural yoghurt+ eggs, lightly beaten

    " tsp pure vanilla extract

    "0g golden caster sugar

    "/g selfraising flour

    "//g ground almonds

    " tsp baking powder

    $ good pinch of salt

    "0g butter melted

    0g raisins

    Method

    3ine a "2hole muffin tin with paper cases and heat the oven to "/- ! "0/ - fan. ut the yoghurt, eggs

    and vanilla in a (ug and mix together. In a large bowl, combine the sugar, flour, ground almonds, baking

    powder and salt and make a well in the centre. our in the yoghurt mix and the melted butter and )uickly

    fold in the ingredients but take care not to over mix. 1inally, toss the raisins in a little flour and fold into the

    mixture.

    #poon the batter into the paper cases. The will be )uite full and bake for "4 to 2/ minutes or until risen

    and springy to the touch. -ool for a few minutes and then transfer to a wire rack to cool completely.

    To decorate, attach the #martie or *5* eyes using a blob of 6riting Icing and add a 7elly Tot for the

    nose. 1ill in the pupils with 6riting Icing and stick on chocolate buttons for the ears.

    Decoration

    #marties or *5*s for eyes

    -hocolate buttons for ears

    7elly Tots for nose

    Tubes of black 6riting Icing 8available in small tubes in most supermarkets9

    Information*$:E# "2 TE;;< =E$& -$:E#

    The most en(oyable parties are the ones where children participate. -hildren like to play games and mychildren always loved the #ucking #marties 8*5*s9 game. >ave a pile of #marties 8*5*s9 on a plate

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    and some small bowls. The ob(ect of the game is to get as many #marties 8*5*s9 as possible into thebowl by sucking them on to the end of the straw and then letting them drop into the bowl. The one whogets the most #marties 8*5*s9 in their bowl in one minute is the winner.

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    Easy Cupcakes

    This is a basic cupcake recipe.

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    &aspberry and -hocolate -upcakesC 1ill each cake with " tsp seedless raspberry (am and ice withchocolate buttercream.3emon -upcakesC 1ill each with " tsp lemon curd. Ice with lemon buttercream.-aramel -upcakesC 1ill each with " tsp dulche de leche, ice with a single )uantity of vanilla buttercreamand top with sliced banana-hocolate -ream -upcakesC *ix 0g mascarpone with 2 tbsp double cream and )uarter tsp vanilla. ut "tsp of this in the centre of each cupcake. Ice with chocolate buttercream.Then...ice the cake with buttercream icing.=uttercream IcingItDs the icing that makes them special. #wirl it on using a piping bag and no%%le but practise on a platefirst1or plain buttercream, beat ""/g butter until soft, then beat in ""/g icing sugar, a tablespoon at a time.1or vanilla buttercream, add half teaspoon vanilla extract and beat to combine.1or lemon buttercream, beat in " tbsp lemon (uice add " tsp at a time and taste after each addition.

    1or chocolate buttercream, beat in )uarter tsp vanilla, F/g melted and cooled milk chocolate and 2 tbsp

    cocoa powder

    Information

    *akes "2 cupcakesreparation timeC "/ minutes-ooking time "4 to 2/ minutes

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    Jeelled Cupcakes

    3et your party girls create their own (ewelled cupcakes, topped with a swirl of icing and a variety of

    GgemsD.

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    !ed "elvet Cupcakes

    1ood historians may differ about the origin of red velvet cake, but one thing is certain, the cupcakes have

    gained widespread popularity in recent years.

    Ingredients2 "!2 cups cake flour 8not self rising9, sifted2 tablespoons unsweetened ;utchprocess cocoa powder" teaspoon salt" "!2 cups sugar" "!2 cups vegetable oil2 large eggs, room temperature"!2 teaspoon red gelpaste food color" teaspoon pure vanilla extract" cup buttermilk" "!2 teaspoons baking soda2 teaspoons distilled white vinegar

    -ream -heese 1rosting

    Methodreheat oven to +/ degrees. 3ine standard muffin tins with paper liners. 6hisk together cake flour,cocoa, and salt.6ith an electric mixer on mediumhigh speed, whisk together sugar and oil until combined. $dd eggs, oneat a time, beating until each is incorporated, scraping down sides of bowl as needed. *ix in food colorand vanilla.&educe speed to low. $dd flour mixture in three batches, alternating with two additions of buttermilk, andwhisking well after each. #tir together the baking soda and vinegar in a small bowl 8it will foam9B addmixture to the batter, and mix on medium speed "/ seconds.;ivide batter evenly among lined cups, filling each three)uarters full. =ake, rotating tins halfway through,until a cake tester inserted in centers comes out clean, about 2/ minutes. Transfer tins to wire racks tocool completely before removing cupcakes. -upcakes can be stored overnight at room temperature, orfro%en up to 2 months, in airtight containers.To finish, use a small offset spatula to spread cupcakes with frosting.

    Information

    Aelpaste food color is much more concentrated than the supermarket li)uid varietyB if you substitute the

    li)uid, you may need to add an entire bottle 8". ounces9 to achieve the desired shade.

    *akes 2

    &efrigerate up to + days in airtight containersB bring to room temperature before serving.

    http://www.marthastewart.com/recipe/cream-cheese-frosting-for-carrot-cupcakeshttp://www.marthastewart.com/recipe/cream-cheese-frosting-for-carrot-cupcakes
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    Carrot-Cake Mini CupcakesThese irresistible carrotcake mini cupcakes are simple to make and are sure to please everyone's sweettooth.

    Ingredients" cup sugar2 large eggs, room temperature

    "!2 cup vegetable oil"!2 teaspoon pure vanilla extract"! cup buttermilk" "!2 cups allpurpose flour" teaspoon ground cinnamon" teaspoon baking powder"!2 teaspoon baking soda"!2 teaspoon salt" "!2 cups grated carrots"!2 cup raisins*aple -ream -heese 1rosting

    Method

    reheat oven to +/ degrees. 3ine 2 mini muffin cups with mini cupcake linersB set aside.=eat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddleattachment until well combined.In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. #lowly add three)uarters of the flour mixture to the sugar mixtureB mix until well combined. $dd carrots and raisins toremaining flour mixtureB toss to combine. #tir into batter until well combined.1ill each muffin cup with about 2 teaspoons batter. =ake until a cake tester inserted into the center ofcupcakes comes out clean, "/ to "2 minutes. Transfer cupcakes to wire rack to cool. 3et cool completelybefore frosting with cream cheese frosting.

    Information*akes 2 mini cupcakes

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    Jam Cupcakes ith Chocolate Frosting7ust one bite reveals the sweet surprise inside these treats.

    Ingredients" cup 82 sticks9 unsalted butter, room temperature, plus more for pan" "!2 cups allpurpose flour 8spooned and leveled9, plus more for pan

    " "!2 teaspoons baking powder" teaspoon salt+! cup granulated sugar2 large eggs, room temperature" "!2 teaspoons pure vanilla extract"!2 cup plus 2 tablespoons whole milk" cup confectioners' sugar"! cup unsweetened cocoa powder"! cup seedless raspberry (am"2 raspberries, for garnish

    Methodreheat oven to +/ degrees. =utter and flour a "2cup muffin pan, or use liners. -ombine flour, baking

    powder, and +! teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and "!2 cupbutter until light and fluffy. =eat in eggs, one at a time. =eat in " teaspoon vanilla. 6ith mixer on low, beatin flour mixture in two parts, alternating with "!2 cup milk.;ivide batter among prepared muffin cups. =ake until a toothpick inserted in center of a cupcake comesout clean, about 2/ minutes. 3et cool in pan minutes. Transfer to a wire rack to cool completely.*eanwhile, whisk together confectioners' sugar, cocoa, and "!