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.
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.
►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.
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.
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.