Cupcakes

 

chocolate-coconut

 Vanilla cupcakes

Makes 12 cupcakes

Ingredients: 

70 g unsalted softened butter, 170 g plain flour, 250 g caster sugar, 1tbsp baking powder, 1/2 tsp salt, 210 ml milk, 2 large eggs, 1 tsp vanilla extract

for the frosting: 150 g cream cheese – cold, 100 g unsalted butter at room temperature and 300 g icing sugar, vanilla from the vanilla pod. Mix well, but do not overmix, as the cheese can start splitting.

Cream butter and sugar until light and fluffy. Add the eggs one at the time mixing well after every addition and scraping any unmixed residues on the side of the ball. Mix the dry ingredients separately in a ball and the milk and vanilla extract in a jug. Add alternatively the dry ingredients and the milk in the butter/sugar mixture. Once the dough in well mixed place in baking cups. Bake for abt 25 minutes in a preheated oven at 170 degrees C. Cool completely before frosting.

(For decoration please click the following links: Non-pareils, M&B sugarpaste, Pearls 7mm, Daisy cutters)


 

Carrot cupcakes                                                                            

These carrot cupcakes are moist and full of flavour."

Makes 24 cupcakes

Ingredients: 

300g soft light brown sugar

3 eggs

300ml sunflower oil

300g plain flower

1 teaspoon of bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon of salt

1/4 teaspoon vanilla extract

300 g grated carrots

Frosting:

500 g icing sugar, sifted

100 g  unsalted butter, at room temperature

200 g cream cheese, cold

Beat icing sugar and butter together until well mixed. Add the cream cheese and beat until completely incorporated. Continue beating until the frosting is light and fluffy – at least 5 minutes. Do not overbeat as the cheese can start splitting.

1. Preheat oven to 170*C, gas mark 3.

2. Mix sugar, eggs and oil in a bowl beat until all ingredients are well incorporated. Slowly add: flour, bicarbonate of soda, baking powder, cinnamon, salt and vanilla extract and mix well.

3. Stir in the grated carrots until they are evenly dispersed.

4. Pour in the mixture in paper lined cupcake tin and smooth over with palette knife. Bake in preheated oven for 20-25 minutes or until golden brown and sponge bounces back when touched.  Leave the cakes to cool down slightly in the tin before taking them out to cool completely.

5. When the cupcakes are cold decorate with the frosting and some icing decorations (for decoration used check the following links Small edible decoration,  Toppers, Pearls)

ALTERNATIVE: the same recipe makes a carrot cake. Just divide the dough evenly in 3 tins (20 cm) and use the same quantity of frosting.


 

 

 

Leave a comment