cupcake recipe:
we love cupcake very much. Beacuse of its taste and attractive looks. Sometimes you just need a cupcake. I can’t even begin to tell you how many cupcakes I’ve baked in the last few weeks. Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.
Today, we are talking about cupcakes recipe. This cupcake recipe will blow your mind!
chocolate cupcake recipes:
chocolate cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating! many people like chocolate cupcake.
Ingredients: 1 1/3 cups all-purpose flour, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 3/4 cup unsweetened cocoa powder, 1/8 teaspoon salt, 3 tablespoons butter, softened1, 1/2 cups white sugar, 2 eggs, 3/4 teaspoon vanilla extract ,1 cup milk
how to make:
Preheat oven to 350 F. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
then In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation. To make Icing In the bowl of a stand mixer or using a handheld electric mixer, beat butter at high speed for three minutes until light and fluffy. Add the melted chocolate and mix until well combined. Add the cocoa powder and mix until well combined.Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. Add remaining powdered sugar and salt and mix until smooth.Add remaining heavy cream as needed to get the right consistency of frosting. Pipe the frosting onto the cupcakes.
vanilla cupcake recipe:
We all need the ultimate vanilla cupcake recipe. there just has to be 3,520,771 ways to make a cupcake but you need a simple. It’s the basic cupcake recipe to build on, so let’s get started.
Ingredients : 165 grams self raising flour, 1 teaspoons baking powder, 150 grams caster sugar ,1/8 teaspoon salt ,2 large eggs , 2 teaspoons vanilla extract, 120 ml vegetable oil, 120 ml cup buttermilk.
Preheat the oven to 180°C or 160° fan-forced. Line 2 x 12-cup cupcake tins with patty pans and set aside. After that Using an electric mixer, beat the butter until pale. Add the sugar and beat until the mixture is creamy. Then With the mixer still running, add the eggs one at a time, beating well after each addition. Add the vanilla and mix until well combined. Next Add the flour and milk alternately, a little at a time, mixing until combined. After that Spoon the mixture into the patty cases and bake for 18-20 minutes, until cooked and golden-brown. Atlast you are ready to serve it.
Best Cupcake recipe: we collected here some best cupcake recipes. just check it out:
Key Lime Pie Cupcakes:
Ingredients: 3 cups cake flour,1 tbsp. baking powder, ½ tsp. salt
16 tbsp. (1 cup) unsalted butter, at room temperature,2 cups sugar, Zest of 1 lime (or 2-3 key limes), 4 large eggs, at room temperature, 1¾ cups buttermilk, at room temperature, 2 tsp. vanilla extract, 2 tsp. coconut extract.
How to make:
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: the bottom of a squeeze bottle or shot glass works very well.) Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
To make the cupcakes, combine the cake flour, baking powder and salt in a medium bowl. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute. Beat in the lime zest. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla and coconut extracts in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
To assemble the cupcakes, use the cone method to make a well in the center of each cupcake. (I prefer the paring knife method for these cupcakes). Discard the cones. Fill each well with about 1½ tablespoons of the lime curd. To make the whipped cream, combine the heavy cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form. Blend in the vanilla. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe a rim of whipped cream around the top of each cupcake, leaving the lime curd filling exposed. Garnish with key lime slices if desired.
Tiramisu Cupcakes:
ingredients: 4 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing, 3/4 cup plus 2 tablespoons cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon fine salt, 2 large eggs, 2/3 cup granulated sugar, 1 tablespoon milk, 3/4 teaspoon vanilla extract, 1/2 cup confectioners’ sugar, 1/2 cup coffee liqueur, such as Tia Maria, 1 tablespoon instant espresso powder, 1 tablespoon unsweetened cocoa powder, 1/4 cup hot water, 1 cup mascarpone cheese, at room temperature, 1/2 cup heavy cream, Cocoa powder or chocolate shavings, for garnish, optional
How to make:
Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet. After that, Sift the flour, baking powder and salt into a medium bowl and set aside. In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes. They will begin to lighten in color and become frothy. Add the granulated sugar and continue to beat for an additional 4 minutes. Reduce the mixer speed to low and stir in the flour mixture until just combined. Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla. Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Then, While the cupcakes bake, mix together 1/4 cup of the confectioners’ sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved. Next, When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer. Evenly but slowly spoon the coffee syrup over each cupcake. Let cool completely. At the end, When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners’ sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Divide among the cupcakes. Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using.
