Rose Bouquet Cupcakes: Moist Yellow Cupcakes with Italian Meringue Buttercream | Cooking with Kurt

 

Cupcakes

1 1/2 cups cake flour [180 g]

1/2 tsp baking powder [2 g]

1/4 tsp baking soda [1.3 g] 

1/4 tsp salt [1.4 g] 

8 tbsp unsalted butter (room temp) [113.6 g] 

3/4 cup granulated sugar [150 g] 

2 large eggs (room temp) [100 g]

2 tsp vanilla extract [10 mL]

1/4 cup sour cream [60 g] 

1/2 cup milk [120 mL]

Italian Meringue Buttercream Frosting

2 large egg whites (room temperature) [60 g] 

1/4 tsp cream of tartar [0.85 g] 

1/3 cups granulated sugar (for egg whites) [ 67 g]

2 tablespoons + 2 teaspoons cup water [40 mL]

2/3 cup granulated sugar (for water) [133.3 g] 

1 cup (2 sticks) unsalted butter (room temperature) [227 g] 

1/2 tbsp vanilla extract [7.5 mL] 

1/4 tsp table salt [1.4 g]

1-2 drops of red food coloring gel paste

1 tsp matcha powder (for leaves) [2 g] 

Chiffon Hokkaido cupcake ふわふわシフォン北海道カップケーキ

 

Ingredients

80 g of cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

35 g  vegetable oil

65 grams  milk

4 egg yolks 

Vanilla flavor 1 teaspoon

4 egg whites

65 g of sugar

1/2 teaspoon lemon juice (use cream of tartar or vinegar instead)

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200 g of whipping cream

50 g sweetened condensed milk

Make assorted Cupcakes USING 1 RECIPE!

 

Easy Cupcakes Recipe ( base batter):

115g (1 stick) softened Butter

2 tbsp (30g) veg Oil

2 tsp Vanilla extract

3/4 cup(150g) Sugar

3  Eggs

1 1/2 cups (210g) all purpose Flour

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

3/4 cup (180g) Milk

1 1/2 tsp Lemon Juice

1 3/4 tbsp unsweetened  Cocoa Powder (12g)

1 tbsp Milk (15g)

1 tsp Cocoa

Red Food Coloring

___________________

Frosting Recipe:

115g Softed Butter

450-500g Cold Cream Cheese

2 cups (250g) Powdered Sugar

2 tsp Vanilla

Hot Chocolate Cupcake with Toasted Marshmallows | Cupcake Jemma

 

12 Cupcakes

Preheat Oven to 150C fan assisted (170C non fan)

2 Small Eggs

125ml Buttermilk

125ml Coffee

105ml Vegetable Oil

140g Plain Flour

185g Caster Sugar

35g Cocoa Powder

35g Choc Chips

1/2 tsp Bicarbonate of Soda

1/4 tsp Salt

Buttercream

300g Soft Unsalted Butter

500g Icing Sugar

100g Milk Chocolate

100g White Chocolate

3-4 tbsp Whole Milk

Chantilly Cream Filling

100g Double Cream

15g Icing Sugar

1/2 tsp Vanilla

Ganache

50g Double Cream

50g Dark Chocolate

12 Marshmallows!

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

Cute and delicious Christmas cupcakes!

 

Cupcakes with Italian buttercream

 

Ingredients:

For 30-35p cupcakes:

*200g butter

*5 eggs

*250g sugar (3dl)

*2 tsp vanilla sugar

*3 dl milk

*450g flour (8dl)

*4 tsp baking powder

* pinch of salt

*100g dark or milk chocolate

*100g frozen blueberries

For Frosting:

*40g water

*140g egg whites

*140g sugar

*420g softened butter

Vanilla Cupcakes

 

INGREDIENTS FOR VANILLA CUPCAKES:

►1 1/4 cups all-purpose flour

►1 1/4 tsp baking powder

►1/2 tsp salt

►1/2 cup unsalted butter softened

►3/4 cup sugar

►2 large eggs room temperature

►2 tsp pure vanilla extract

►1/2 cup buttermilk or plain kefir room temperature

These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.

In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.

In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.

Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.

Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.

Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.

Chiffon Hokkaido Cupcake

 

Ingredients:

80 g of cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

35 g  vegetable oil

65 grams  milk

4 egg yolks 

Vanilla flavor 1 teaspoon

4 egg whites

65 g of sugar

1/2 teaspoon lemon juice (use cream of tartar or vinegar instead)

--------------------------------------

200 g of whipping cream

50 g sweetened condensed milk

---------------------------------------------------- -

  How To Bake

- Bake at 130 degrees for  30 minutes , then 150 degrees about 5-10 minutes without turning on the fan.

==========================

Make sure you pre-heat your oven

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Earl Grey Cupcake

 

Recipes:

8個份量 8pcs

伯爵茶牛奶 Earl Grey Milk Tea:

牛奶 110g Milk

Twinings 伯爵紅茶包 4包 Twinings Earl Grey Tea

 

低筋麵粉 140g Cake Flour

泡打粉 4g Baking Powder

伯爵茶牛奶 70g  Earl Grey Milk Tea

無鹽奶油 110g Unsalted Butter

Twinings 伯爵紅茶包 1包 Twinings Earl Grey Tea

雞蛋 2 Eggs

砂糖 100g Sugar

玉米糖漿 20g Corn Syrup

鹽  1g Salt

 

蛋白 35g Egg White 

砂糖 10g Sugar

熱水 100g Hot Water 

Twinings 香桃果香紅茶包 5包 Twinings Peach Tea 

砂糖 70g Sugar

鹽 少許 Salt

無鹽牛油 100g Unsalted Butter

1.煮沸牛奶後熄火，4包伯爵紅茶包浸泡牛奶約10分鐘

2.牛油及雞蛋預先放室溫

3.110g牛油加入100g砂糖及鹽拌勻

4.加入雞蛋及玉米糖漿拌勻

5.麵粉及泡打粉混合,篩入蛋漿內稍為拌勻

6.麵糊加入70g伯爵茶牛奶拌勻 (如不足70g可加入牛奶代替)

7.加入1包伯爵紅茶葉拌勻

8.麵糊平均倒入蛋糕杯至七成滿,輕敲紙杯讓麵糊更平整

9.180℃焗6分鐘,轉180º再焗6分鐘

10.取出蛋糕後稍為修飾外觀,放涼備用

11.香桃果香紅茶包熱水浸泡約5分鐘

12.蛋白加入10g砂糖打發至挺身

13.香桃果香紅茶,70g砂糖及鹽加入鍋中煮至120℃

14.一邊攪拌蛋白一邊加入糖漿,稍為放涼後加入100g牛油拌勻

15.將Buttercream唧在蛋糕上即成

Wedding Cupcakes Step By Step