Simple Italian Summer Cupcake

 

PREPARATION TIME: 5 mins

COOKING TIME: 15-20 mins

SERVES: 16

INGREDIENTS

For the cupcakes:

3 eggs (approx. 175g)

weigh the eggs in their shells and use the same weight of the following ingredients:

Unsalted butter (approx. 175g) at room temperature

Self raising flour (approx. 175g)

caster sugar (approx. 175g)

pinch of salt

150g finely chopped fresh pineapple

For the icing:

150g cream cheese

50g butter

300g icing sugar

METHOD:

Preheat your oven to 180 ̊C/350 ̊F/gas 4.

Place your cupcake cases into a cupcake tray.

Mix the eggs, butter, flour, sugar and salt in a large bowl or free-standing electric mixer, until well combined, light and fluffy. It's important that the butter is at room temperature to achieve a smooth consistency.

Stir in the chopped pineapple and spoon a tbsp of batter into your cupcake sleeves making sure you only fill 3/4 of the case so that they don't overflow

Place your cupcake on a wire rack and leave to cool completely before icing.

While the cupcakes are cooling make your icing. Place the butter in a large bowl with the sugar. Beat the butter and sugar together for 2-3 mins until light and fluffy. Then beat the cream cheese until smooth.

Summer Fruit cupcakes | Cupcake Jemma

 

300g bag of Frozen Summer Fruits (or fresh fruits!) (or other fruits!)

1/2 cup of Caster Sugar

Cream Cheese Icing - 

75g softened unsalted butter

120g cream cheese

420g icing sugar (sifted)

Cakes - 

125g Gluten Free self raising

125g caster sugar

1/8 tsp xantham gum

1/4 tsp bicarbonate of soda (aka baking soda)

125g soft unsalted butter

2 large free-range eggs

1 & 1/2 tbsp whole milk

Mini Lava Chiffon Cake

 

RECIPE

▼材料 Ingredients

蛋糕

Milk   牛奶 40ml

Corn Oil   玉米油  30ml

Cake Flour  低筋麵粉  55g

Egg Yolk  蛋黃   3

Egg White   蛋白   3

Salt   鹽   0.1g

Lemon Juice   檸檬汁   1g

Sugar   砂糖   45g

吉士醬（卡士達醬） 

Egg Yolk   蛋黃  2

Sugar  砂糖   25g

Corn Starch   玉米粉   6g

Cake Flour   低筋麵粉   5g

Milk   牛奶   170ml

Butter   牛油   10g

Whipping Cream  淡忌廉   70ml

▼步驟 Instructions

1. 在碗中加入牛奶、玉米油，打至乳化，篩入麵粉，加入蛋黃

2. 蛋白加入鹽、檸檬汁，分次加入砂糖，打至硬性發泡

3. 混合後，加入擠袋中，加入至紙模具約6-7成滿

焗130度 50分鐘 再150度15分鐘

4. 蛋黃、砂糖、玉米粉、麵粉，加入鍋中攪拌均勻後，加入牛奶

小火煮至濃稠，加入牛油攪拌後，倒入碗中冷藏1小時

6. 冷藏後，打發淡忌廉，分次加入至吉士醬，擠入蛋糕中

Tiramisu Cupcakes

 

Recipe: 

For the cupcakes...

125g self raising flour

125g caster sugar

125g soft unsalted butter

1/4 tsp bicarbonate of soda

2 lg eggs

1.5 tbsp very strong coffee, ideally espresso

For the filling...

75g double cream

1 tsp caster sugar

1.5 tbsp very strong coffee, ideally espresso

For the Mascarpone icing...

75g soft unsalted butter

120g mascarpone

420g icing sugar, sifted

Cocoa powder to finish!

Strawberry Steamed Cupcake

 

INGREDIENTS:

1 large egg

30g caster sugar

30g plain yoghurt

30g milk

100g Japanese pancake mix

15g butter, melted

Red & green food colouring

Steps:

Line each silicone cupcake case with a paper cupcake case which fits exactly inside. The silicone cases give extra strength to the paper cases and ensures they don’t absorb too much moisture from the steaming.

Whisk the egg and sugar in a mixing bowl then add in the yoghurt and milk. Whisk until well blended.

Sift in the pancake mix powder then stir in the melted butter.

Scoop 2 tsp of the batter into a small bowl and mix with green colouring until well blended. It should be of a loose piping consistency, so if it’s a little runny add some more dry pancake mix. Spoon into a small piping bag and set aside. Scoop another 2 teaspoons of batter into another small bowl. Thicken if necessary then spoon into another piping bag.

Add enough red colouring to make the batter strawberry red in colour then spoon into into 5 individual cupcake cases. Tap the cakes lightly on the surface several times to remove any air bubbles. Pipe green stems onto each top and white pips over the rest of the surface.

Steam the cupcakes over the preheated steamer on a medium heat for 15 minutes or until the cakes are very domed and well risen and are firm to the touch.

Leave to cool then serve.

Quick, Easy & Healthy Muffins for Kids | Suger Free Muffins | Mrs. Bake

Ingredients:

Almond Flour - 1 1/2 Cup

Baking Powder - 1 tsp

Vanilla Extract - 1 tsp

Honey or Maple Syrup - 3 tbsp

Ripe Banana - 1(one)

Eggs - 2(two)

Bake at 350 °F(177°C) for 25 mins.

Coconut Cupcakes with Italian Coconut Buttercream

 

Fortune Cookies

 

Ingredients:

3 large egg whites

3/4 cup sugar

1/2 cup butter melted

1/4 tsp vanilla extract

1/4 tsp almond extract

3 tbsp water

1 cup all purpose flour (5 oz by weight)

Instructions:

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
2. In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated. Add the flour and mix until the flour *just* disappears.
3. With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
4. Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
5. When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).
6. Place the cookie in a muffin tin to let it cool and hold its shape.
7. Repeat with the remaining batter and enjoy!

New Year Cupcakes

 

Are these the BEST Christmas Cupcakes you'll EVER bake.. YES

 

Makes 12 Cupcakes:

120g Self Raising Flour

¾ tsp Ginger

¾ tsp Cinnamon 

⅛ tsp Cloves

¼ tsp Salt

¼ tsp Bicarb

125g Caster Sugar

135g Butter

2 Eggs

1 ½ tbsp Milk

1 ½ tsp Golden Syrup

Armagnac Buttercream

285g Butter

¼ tsp Salt

450g Icing Sugar

2-4 tbsp Armagnac