It's the season of love guys, surprise your loved ones by making
them a homemade cupcake, pack in a box, wrap nicely and add that warm loving messages
in a card.
Yes, this might be one inexpensive way to express love to your
loved ones. It’s so easy, you won’t break a sweat doing this and of cause it's
so much fun.
But hey darlings, I can make these myself so please I’d like me
some designers clothing’s, bags, shoes, perfumes, i could go on and on.
A standard cupcake uses the same basic ingredients as
standard-sized cakes: butter, sugar, eggs, and flour.
Because their small size is more efficient for heat conduction,
cupcakes bake much faster than a normal layered cake.
Cupcakes may be topped with frosting or other cake decorations.
They may be filled with frosting, fruit, or pastry cream
Ganache is
a glaze, icing, sauce, or filling for pastries made
from chocolate and cream. Ganache is normally made by
heating cream, then pouring it over chopped chocolate of any kind. The mixture
is stirred or blended until smooth, with liqueurs or extracts added
if desired. Butter is traditionally added to give the ganache a shiny
appearance and smooth texture.
Cooled ganache can
be whipped to increase volume and spread to cover a cake. However, if left
to cool too much it can become too thick and difficult to spread.
Recipes for Red velvet Cupcakes topped with cream cheese frosting
Ingredients2 1/2
cups all-purpose flour1 1/2 cups sugar1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:1 pound cream cheese, softened2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick to ensure it is properly baked. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Recipe courtesy of Paula Deen
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:1 pound cream cheese, softened2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick to ensure it is properly baked. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Recipe courtesy of Paula Deen
You can get more
recipes on cupcakes on http://www.foodnetwork.com/
