Cupcakes New

7/25/2019 Cupcakes New

1/13

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


2/13

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


3/13

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.


4/13

Easy Cupcakes

This is a basic cupcake recipe.


5/13

&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


6/13

Jeelled Cupcakes

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

GgemsD.


7/13

!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


8/13

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


9/13

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 "! teaspoon salt. In a large bowl, using anelectric mixer, beat "!2 cup butter until light and fluffy. 6ith mixer on low, gradually add cocoa mixture,scraping down side of bowl as necessary. Aradually beat in 2 tablespoons milk and "!2 teaspoon vanilla.=eat frosting until light and fluffy, about +/ seconds.Jsing a paring knife, cut a "inchdeep piece from the top of each cupcake 8do not discard9. 1ill each holewith " teaspoon (am and replace cutout pieces. 1rost cupcakes and top with raspberries.

InformationrepC 2 minutesTotalC minutes, plus cooling*akes "2


10/13

#olka-Dot CupcakesThese cupcakes, which are flavored with orange %est, can be made ahead and kept in airtight containersat room temperature overnight or in the free%er up to one week. ;ecorated cupcakes will keep at roomtemperature up to three hours.

Ingredients

1& T>E -J-$:E#+ cups allpurpose flour" tablespoon baking powder"!2 teaspoon salt4 ounces 82 sticks9 unsalted butter2 cups sugar large eggs1inely grated %est of " orange" cup milk

1& T>E I-IKA4 ounces cream cheese 8not whipped9 tablespoons unsalted butter+! cup confectioners' sugar

" tablespoon milk" teaspoon pure vanilla extract

Methodreheat oven to +/ degrees with racks in top and bottom thirds. 3ine twentyfour muffin cups 8"cupcapacity9 with paper or foil liners, and set aside. 6hisk together flour, baking powder, and salt in amedium bowl, and set aside.-ombine butter and sugar in a large bowlB beat until pale and fluffy, about 2 minutes. $dd eggs one at atime, mixing well after each addition. $dd orange %est. =eat in flour mixture and milk in three alternatingbatches, beginning and ending with flour mixture. $fter each addition, beat until (ust combined, scrapingdown sides and bottom of bowl as necessary.1ill prepared muffin cups with about "! cup batter. =ake, rotating pans once, until cupcakes are (ustgolden brown and spring back to the touch, "4 to 2/ minutes. 3et cupcakes cool in tins, about minutes,then turn them out onto wire racks. &epeat with any remaining batter. 3et cool completely.=eat cream cheese, butter, and sugar in a small bowl until (ust smooth. $dd milk and vanillaB beat frostinguntil combined. Jse immediately.

Information*akes 2F


11/13

$um%er-Themed Mini Birthday CupcakesIngredients

2 "! cups allpurpose flour2 "! cups sugar" cup plus 2 tablespoons unsweetened cocoa powder2 "! teaspoons baking soda

" teaspoon baking powder#alt+ large eggs" cup plus 2 tablespoons warm water" cup plus 2 tablespoons lowfat buttermilk"! cup plus ""!2 teaspoons safflower oil""!2 teaspoons pure vanilla extract#wiss *eringue =uttercream

Methodreheat oven to +/ degrees. 3ine mini muffin tins with baking cups. #ift flour, sugar, cocoa, baking soda,baking powder, and " teaspoon salt into a large bowl. *ix in eggs, warm water, buttermilk, oil, and vanilla,scraping down sides of bowl, until smooth, about + minutes.

6orking in batches, divide batter evenly among cups, filling each twothirds full. =ake, rotating tinshalfway through, until tops spring back when pressed with a finger, about 2/ minutes. 3et cupcakes coolcompletely on a wire rack.Jsing a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.

Information*akes about 0 do%en

$rrange these cupcakes to form the age that's being celebrated.repC + hours 2/ minutesTotalC hours minutes


12/13

"anilla CupcakesInformation"!2 cup 8""+ grams9 unsaltedbutter, room temperature2!+ cup 8"+/ grams9 granulated whitesugar+ largeeggs" teaspoon pure vanillaextract

Lest of " large lemon8outer yellow skin9" "!2 cups 8" grams9 all purposeflour" "!2 teaspoonsbaking powder"! teaspoon salt"! cup 8F/ ml9 milk=uttercream1rostingC2 cups 82+/ grams9 confectioners sugar 8icing or powdered sugar9, sifted"!2 cup 8""+ grams9 unsaltedbutter, room temperature" teaspoon pure vanillaextract2tablespoons milk or light cream

$ssorted food colors 8if desired9

Method

reheat oven to +/ degrees 1 8"00 degrees -9 and line "2 muffin cups with paper liners.In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. $ddthe eggs, one at a time, beating well after each addition. =eat in the vanilla extract and lemon %est.In a separate bowl whisk together the flour, baking powder, and salt.6ith the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning andending with the flour. #crape down the sides of the bowl as needed.Evenly fill the muffin cups with the batter and bake for about "02/ minutes or (ust until set and atoothpick inserted into a cupcake comes out clean. 8;o not over bake or the cupcakes will be dry.9&emove from oven and place on a wire rack to cool. nce the cupcakes have completely cooled, frostwith icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife,before frosting. If you want to pipe the frosting, I like to use a large 6ilton "* star decorating tip.-upcakes are best eaten the same day they are made, but they can be covered and stored for a fewdays.=uttercream 1rostingC In an electric mixer, or with a hand mixer, cream the butter until smooth and wellblended. $dd the vanilla extract. 6ith the mixer on low speed, gradually beat in the sugar. #crape downthe sides of the bowl. $dd the milk and beat on high speed until frosting is light and fluffy 8about +minutes9. $dd a little more milk or sugar, if needed. Tint the frosting with desired food color 8I use thepaste food coloring that is available at cake decorating stores and party stores9.

Information*akes about "2 cupcakes
http://www.joyofbaking.com/Butter.htmlhttp://www.joyofbaking.com/sugar.htmlhttp://www.joyofbaking.com/sugar.htmlhttp://www.joyofbaking.com/eggs.htmlhttp://www.joyofbaking.com/eggs.htmlhttp://www.joyofbaking.com/Vanilla.htmlhttp://www.joyofbaking.com/Lemons.htmlhttp://www.joyofbaking.com/flour.htmlhttp://www.joyofbaking.com/bakingsoda.htmlhttp://www.joyofbaking.com/Vanilla.htmlhttp://www.joyofbaking.com/Butter.htmlhttp://www.joyofbaking.com/sugar.htmlhttp://www.joyofbaking.com/eggs.htmlhttp://www.joyofbaking.com/Vanilla.htmlhttp://www.joyofbaking.com/Lemons.htmlhttp://www.joyofbaking.com/flour.htmlhttp://www.joyofbaking.com/bakingsoda.htmlhttp://www.joyofbaking.com/Vanilla.html


13/13

#ink Iced CupcakesThese prettily iced cupcakes are great for an all girlsD

kidsD party and theyDre easy to make too.

$lthough weDve included here a glacM icing recipe you can of course if you prefer use a mix, or premade

frosting or icing.

Ingredients

" cup of selfrising flour

o% superfine sugar

o% soft margarine

2 eggs

$ few drops of vanilla extract

"2 tablespoons tepid water

$nd to Ice

" cup confectionersD sugar 8powdered sugar9

""N tablespoons of hot water

ink food coloring

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