Vanilla Cupcake w/ Blue Frosting!

 

Prep Time 10 minutes
Cook Time 17-20 minutes
Difficulty Easy

Ingredients?:

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

How to?:

1. Warm up the milk and butter, set aside when butter melted.

2. Now start to whisk the eggs, the sugar and vanilla until well blended and creamy. Do not whisk too long though.

3. Add and mix the milk and butter mixture.

4. Add the dry ingrediens and mix it all just until smooth and creamy.

Now fill your cupcake baking cups a little more than 3/4 full. This way you get these nice domes :-)
Put the cupcake pan in the middle of your oven and bake for approx. 17-20mins (or until a toothpick comes out clean).

  

Recipe & Images By: NinerBakes.Com 

*For the Frosting Recipe:  CLICK HERE

Brazo de Mercedes Cupcakes Recipe

Lately, im craving for some super yummy Brazo de Mercedes Cupcake

well because when im starting to search the web i saw the picture of this yummy treats

 

hmmm,,,, looks deli to me!

(i'll need to copy the recipe so that next time i'll do it on my own!)

hahaha...

and ofcourse i'll share it to everyone!

Brazo de Mercedes Cupcake Recipe

By: www.bakehappy.net

INGREDIENTS:

FOR THE FILLING:

8 egg yolks, lightly beaten

1tsp. vanilla extract

1/4c. cornstarch

300ml condensed milk

300ml water (just use the milk can to measure this)

1. Pour condensed milk into a pan.

 

2. In a small bowl, mix water and cornstarch together. Add to the 

condensed milk and start heating up the pan.

 

3. While still not too hot, whisk in the yolks. Don't add it in one go,

do it slowly,

we don't need sweetened scramble eggs, do we?!

 

4. Whisk continously, until thick.

 

5. Whisk until the texture is of piping consistency. 

Set aside to cool down.

No need to cover, just whisk once in a while so a skin wont form.

 

FOR THE MERINGUE:

8 egg whites

1c. sugar

1tsp. cream of tartar

1tsp. vanilla

1. Beat egg whites until foamy.

then, add vanilla and cream of tartar.

 

2. Gradually add sugar while continously mixing the egg whites.

Mix until stiff.

 

3. Pipe the meringue to a cupcake liner.

Use cupcake liner in the picture below

 

4. Bake @ 375F for 5-7 mins. or until the top is brown beautifully.

After baking, cool for a bit then pipe the filling into the center.

5.Lastly, sprinkle some confectioner sugar on top of your cupcake.

Serve & Enjoy! :))

***RECIPE AND IMAGES By: Ms.Aikko CLICK HERE

 

8 egg yolks, lightly beaten
1 tsp vanilla extract
1/4 cup cornstarch
300 ml condesnsed milk
300 ml water (just use the condensed milk can to measure this - See more at: http://www.bakehappy.net/2013/09/brazo-de-mercedes-cupcakes-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BakeHappy+%28Bake+Happy%29#.UiheUaz3W_I

Easy Cupcake Recipe with Cream Cheese Frosting By: cookuk.co.uk

KEY POINTS

Pre-cooking Time:	15 minutes	Cooking Time:	18 mins
How Difficult	Easy	Freeze?	No
	Servings	6 large, 12 small

INGREDIENTS
The tastiest cupcakes use butter rather than soft margarine. Both produce good results but the butter ones are noticeably tastier.
If you are using butter, as we recommend, then it will need to be at room temperature before mixing. So before you do anything else, get the butter out of the fridge, chop it up into slices on a plate and leave in a warmish room for 15 to 20 minutes.
The reason for the butter being at room temperature is that it is then easier to mix with the other ingredients. Using refrigerated butter will make the mixing very hard work.
All of the amounts in these cupcake recipes are critical.

Ingredients	Metric	Imperial	USA
Unsalted butter (see  ingredients paragraph above)	110 grams	4 oz	½ cup
Caster sugar (superfine)	110 grams	4 oz	heaped ½ cup
Self-raising flour	110 grams	4 oz	a little less than 1 cup
Eggs	2 medium-sized
Milk (semi-skimmed or full fat)	2 tablespoons
Vanilla extract	¼ teaspoon

WHAT SPECIAL KITCHEN EQUIPMENT?
Cupcake containers. Use standard cupcake or muffin sized cake containers. The foil ones are best because they provide good support but the paper ones also do a good job. They are available in most supermarkets.
Small cake / muffin cake tins. It's not necessary to use these cake tins but they do support the paper cases very well, producing nicely shaped cupcakes. See the paragraph below for more details
Most recipes for cupcakes say to add the mixture to cupcake containers and then bake for 15 to 20 minutes. But there are a whole variety of cake / muffin containers and they give significantly different results. To avoid cluttering up this recipe, the various pros and cons of the different containers are discussed here.

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION

Preheat the oven to 180°C / 350°F / Gas 4.Use a fork to mash up the butter until it softens a bit more. This will take two or three minutes. Add the sugar to the butter and mix it in well until both ingredients are combined. It takes a couple of minutes.

Break the eggs into a bowl and mix them lightly with a fork until the whites and yolks are combined.Pour about a third of the whisked eggs into the butter and sugar mixture and mix well. Add the next third of the eggs, mix well and then do the same for the remaining third of the eggs. Finish off mixing with a wooden spoon to remove all the larger lumps.

Now add the milk and vanilla essence to the mixture and mix well for 30 seconds or so. Don't worry about the smallish lumps in the mixture.Fold in the flower to the mixture and gently mix it in until all the ingredients are combined well.

Spoon the mixture into the cup cake containers, filling each to about two thirds full. Use a teaspoon for this and drop the mixture into the centre of the cup to avoid leaving bits around the edge. Leave the cupcakes for about five minutes to allow the mixture to settle evenly. If using a flat baking tray, ensure the cakes are kept well apart. Place in the preheated oven and bake for about 15 to 20 minutes.

Note: if you are cooking tiny sweet cup cakes (see pictures at end of article), the cooking time is about 12 to 14 minutes.

Cooking time varies on the size of the cupcake. The smaller the cupcake the shorter the cooking time. They are ready when the top is a light golden brown. Their tops will spring back when lightly pressed. Another way to test if they are cooked is to insert a narrow metal spike into the middle. If it comes out "clean", the cakes are done. Take the cupcakes from the oven and leave to cool for 20 minutes before decorating.

Gluten-Free Blueberry Cupcakes

healthy? or no-no? i want blueberry cupcake!!!!

Prep time:

10 min

Cook time:

30 min

Serves:

Makes approx 12

Ingredients
150g ground almonds
150g unsalted butter
150g icing sugar
100g gluten-free plain flour
5 medium egg whites/10 tbsp of liquid egg white
200g punnet of blueberries
Zest of 1 lemon
60ml creme fraiche
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line the a 12-hole muffin tin with cupcake cases.
2. Melt the butter in the microwave for about a minute and leave to one side to cool. Sift the flour, icing sugar and almonds into a large bowl and add the lemon zest.
3. Whisk the egg whites until frothy and add to the flour, sugar and almond, then stir in the cooled melted butter.
4. Fold the blueberries into the mixture, reserving a few for decoration.
5. Divide the mix between the cases and bake for 25-30 minutes depending on your oven.
6. Test the cupcakes by inserting a toothpick to see if they are baked, if the toothpick comes out clean and they are golden on top, they are ready. Cool in the tins for 5-10 minutes then cool completely on a wire rack. Serve with a dollop of crème fraiche and top with a couple of blueberries.

here's the site of this wonderful recipe >>>  http://www.cupcakes.co.uk/gluten-free-blueberry-cupcakes

Carrot Cupcake

My Fave Carrot Cupcake recipe... just wanted to share dis one...i can eat half a dozen of dis in one seating.nyahahahaha.....

Ingredients

For the cupcakes

• 130 g plain flour, or cake flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 215 g caster sugar
• 2 eggs
• 175 ml vegetable oil, or any other neutral oil
• 65 g walnuts, chopped, plus extra to decorate
• 165 g carrots, grated

For the frosting

• 170 g thick cream cheese
• 65 g butter
• 125 g icing sugar
• 1/2 lemon, finely grated zest only
• 3/4 tbsp soured cream
• 1/2 tsp vanilla extract

Method

1. For the cupcakes: preheat the oven to 180C/160C fan/gas 4 and line a cupcake pan or muffin tin with paper cases.

2. Sift together the flour, bicarbonate of soda, baking powder, cinnamon and ½ tsp salt and set aside.

3. In a large bowl, whisk together the sugar and eggs until thick and creamy. Slowly add the oil in a thin stream while whisking constantly. Fold in the dry ingredients, and once combined gently stir in the nuts and carrots.

4. Divide the batter evenly among the paper cups and bake for 20-25 minutes, or until a skewer inserted in the centre of one cupcake comes out clean. Place on a wire rack to cool.

5. For the frosting: in a large bowl, beat together the cream cheese, butter, and icing sugar until the mixture is smooth and soft. Stir in the lemon zest, soured cream and vanilla extract.

6. Pile the frosting into a piping bag and pipe it onto the cooled cupcakes. Decorate with the extra chopped walnuts before serving. 

more cupcake recipe here>>>> http://uktv.co.uk/food/recipe/aid/641774

So Sweet Heart Cupcake

 Igredients:

 

• 1 (18.25 ounce) package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil

• 3 egg whites
• 8 drops red food coloring
• 2 drops raspberry candy oil

•  

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.

     6   .Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes 
           out clean, 15 to 20 minutes. Cool completely before frosting.

 

Yummy Note:

• Top cupcakes with your favorite frosting. Use Sturdy Whipped Cream Frosting.Enjoy!

 

Bunny Cupcake

i just wanted to share some of my fave cupcakes...

Ingredient:

 

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/3 cups buttermilk
• 1/2 cup vegetable shortening
• 1 teaspoon vanilla extract

• 1/8 teaspoon salt
• 4 egg whites
• 2 (16 ounce) packages vanilla frosting, divided
• sweetened flake coconut, or as needed
• 1 drop red food coloring, or as needed
• 12 whole graham cracker squares (4 cookies each)
• 48 miniature semisweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

2.
Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.

3. Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.

4.Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.

5.Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

 

A Little Tip:

 
You can also use a box cake recipe. This cuts down on preparation time. Make sure when you cut the graham cracker ears to leave a point at the end to insert in the cupcake. Enjoy!