Cupcake is a small cake designed to serve one person, no plates, no forks...and no sharing!? I love cupcake, I would like to share to you the ingredients, recipes and all about cupcake.
Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 12 cupcakes.
In a stand mixer bowl add and mix dry ingredients caster sugar, plain flour, corn flour, cocoa powder, baking powder and baking soda until well combined. Scrape bowl as needed.
Add room temperature butter to dry ingredients and mix until well combined. Scrape sides of bowl as necessary. Mixture should resemble a cookie dough.
Add one half of the lightly whisked eggs until well combined, then add the other half. Scrape sides of bowl as necessary.
Add the sour cream and vanilla extract until all well combined and scrape the sides of the bowl as necessary.
Fill the cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.
Bake in the oven for 20-25 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.
Notes
I use Dutch Cocoa powder in this recipe. You may replace with a different cocoa powder, however the flavour and richness in the chocolate flavour may change.
You may substitute sour cream with buttermilk.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.
Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile in a mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well. Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount. Frost with chocolate frosting.
Preheat oven to 350 degrees. Stir vinegar into soy milk and set aside. In mixing bowl, mix together peanut butter, oil, sugar, maple syrup and vanilla. Add milk-vinegar mixture and blend it in. Sift in the flour, baking powder, soda and salt. Stir together until just combined. Don't over blend.
Fill lined muffin tins 2/3 full. Bake for 25 minutes. Cool on racks before frosting.
For Frosting:
Blend together margarine and cocoa powder until creamy. Add soy milk. Add powdered sugar in small batches and blend well until you reach desired consistency. Add vanilla and beat about three minutes until light and fluffy.
For fun you can clip the corner of a plastic, zip-lock bag, filled with frosting and swirl frosting onto cupcakes.
1 (6 ounce) bag milk chocolate candy kisses, unwrapped
1 tablespoon red gel icing
Directions
Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.
Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin!
