line the cupcake cups with paper liner.
In a bowl mix all the dry ingredients together-flour,baking powder,salt and baking soda together .Mix and
set aside.
In another bowl beat the butter and sugar together till it is light and creamy.add a very small quantity of
pink food color to it.increase the quantity of the food color dependingon the shade of pink color you want for
your cupcakes and beat well.Add vanilla extract.beat well again.
Now add eggs to this mixture one at a time beating well after each addition till all ingredients well blended.Now
add the flour mixture and butter milk alternately beginning and ending with flour (flour buttermilk flour
butterlik flour).stirring well till all ingredients are well mixed completely.
Pour this batter into paper lined cupcakes cups about 2/3 rd full and bake in the preheated oven for 20-25
minutes or till a toothpick inserted at the center of the cupcake comes out clean.Let the cupcakes cool in the
oven for 10 minutes.remove from oven and let the cupcakes cool completely before frosting them.
Method for the real yummy vanilla frosting
In a bowl using an electric beater at a high speed beat the butter and vanilla extract together until creamy in
texture.Now add the powdered sugar to this creamy mixture one at a time beating well after addition until it
is well combined.add milk one tablespoon at a time till the desired consistency is achieved.
Pipe this yummy frosting on your pink velvet cupcakes.
41
BLUE VELVET CUPCAKES-MAKING PRETTY BLUE VELVET CUPCAKES
(2013-05-20 18:57)
[1]
BLUE VELVET CUPCAKE
BLUE VELVET CUPCAKES
INGREDIENTS
2 CUPS of sugar
2 sticks of butter at room temperature
1 tablespoon of cocoa powder
1 1/2 tablespoon of royal blue gel food colr
1 small drop of violet gel food color
2 1/2 cups of flour
1 teaspoon of salt
1 cup buttermilk
1 teaspoon of vanilla extract
1/2 teaspoon of baking soda
and
1 tablespoon of vinegar
2 large eggs
For the frosting
Ingredients required are:
one pound of cream cheese
2 sticks of butter at room temperature(softened)
1 teaspoon of vanilla extract
4 cups of powdered sugar(sifted)
Method for the blue velvet cupcakes
Preheat oven to 350 degree F.Line the cupcake cups with paper liners.
In a bowl mix the flour and salt together.sift and set aside.
In another bowl using an electric beater beat the butter and sugar together till the mixture is creamy,light
and fluffy.
Now add eggs one at a time beating well after each addition.In a separate bowl mix the cocoa powder and
Food colors together to make a paste.add this paste to the well beaten egg-sugar-butter mixture and mix
well again.Now add the sifted flour-salt mixture to the creamed mixture alternating with buttermilk .Mixing
well till all the ingredients are well incorporated.Now add the vanilla extract to this well combined mixture
and stir well.In another bowl mix the baking soda and vinegar together and add to the prepared cupcakes
batter .Mix just to combine.
spoon this batter into the lined cupcake pans about 2/3 full and bake for about 20-25 minutes or till a
toothpick inserted at the centre of the cupcake comes out clean.
Let the cupcakes cool in the oven for 10 minutes.removes cupcakes from oven and allow them to cool
completely before frosting them.
for the frosting
In a large bowl using an electric beater at a high speed beat the cream cheese,vanilla extract and butter
together till smooth in texture.now add the powdered sugar to it 1 cup at a time and beat first at a low speed
42
to combine the sugar well and then at a high speed till the frosting is very light and fluffy.Pipe this frosting
on your cupcakes and serve
BUTTER CUPCAKE-MAKING MOUTH WATERING DELICIOUS BUTTER CUP-
CAKE AT HOME (2013-05-22 23:14)
[1]
BUTTER CUPCAKES INGREDIENTS
11/2 CUP All purpose flour
11/2 teaspoon baking powder
4 large eggs room temperature
3/4 cup of milk
2 teaspoon vanilla extract
a pinch of salt
2 sticks of butter(1 cup)room temperature
1 cup white sugar granulated
Method
Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake pans with paper liners.
In a bowl mix the baking powder,flour and salt together.sift and set aside.
Take another bowl and using an electric beater beat the butter,granulated sugar and vanilla extract together
at a high speed till the mixture is creamy.Now add eggs to this one at time beating well after each addition
till all the eggs are well blended.
Now turn the electric beater to a low speed and gradually add in the flour-baking powder-salt mixture
alternating with milk and beginning and ending with flour(flour-milk-flour).
Now spoon this cupcakes batter into the lined cupcake pans about 2/3 rd full and bake in the oven for about
20-25 minutes or till a toothpick inserted at the centre of the cupcakes comes out clean.let the cupcakes cool
in the oven for about 10 minutes.remove from oven and let them cool completely .
serve and enjoy this simply delicious mouthwatering butter cupcake.
ORANGE LEMON BUTTER CUPCAKE-SIMPLY ADORABLE
A SLIGHT VARIATION HAS BEEN MADE TO THE BASIC BUTTER CUPCAKE RECIPE TO ADD A
TANGY TWIST TO IT FLAVOUR.
43
[2]
ORANGE BUTTER CUPCAKES
INGREDIENTS
200 grams of all purpose flour(sifted)
3 large eggs
1 teaspoon of vanilla extract
175 grams of butter at room temperature
170 grams of white sugar
1 teaspoon of grated lemon rind
1 teaspoon of grated orange rind
1/2 teasppon of baking powder
combine together
1 tablespoon of freshly squeezed orange juice
1 tablespoon of lemon juice
ORANGE BUTTER CREAM FROSTING
INGREDIENTS
1 cup butter at room temperature(softened)
6 cups of powdered sugar
1/2 cup of orange juice
1 teaspon orange zest(grated)
Method
Preheat oven to 350 Degrres F or 180 Degrees c.
Line the cupcake pans with paper liners
Take a Large bowl and using an electric beater beat the butter,sugar and vanilla extract together till it is
creamy and fluffy.
Now add in the eggs beating well after each addition till the eggs are well blended into the creamy butter
mixture.
Now add the lemon and orange rinf .and beat again.
Now using a wooden spoon or spatula fold in the sifted flour and alternate it with the combined juices(lemon
and orange juice mixture).and Mix well.
Spoon this batter into the lined cupcake pans about 2/3rd full and bake for 20-25 minutes or till a toothpick
inserted at the center comes out clean.Let the cupcakes cool in the oven for about 10 minutes.Removes the
cupcakes pans from the oven and allow the cupcakes to cool completely before Frosting the cupcakes.
METHOD FOR THE FROSTING
In a large bowl using an electric beater beat the butter till it is creamy.now gradually add in the sugar
(4 cups)1 cup at a time and beat till the frosting is smooth .Now add the orange juice (1/4 cup) and the
zest.Now add the remaining two cups of sugar again 1 cup at a time till the frosting is thick enough.you can
add more orange juice depending on the consistency required for the frosting.
Pipe this frosting onto your orange butter cupcakes and make beautiful swirls.enjoy this tasty treat.
1. http://4.bp.blogspot.com/-QD2UrzQ9jtY/UZzXSI0vDDI/AAAAAAAAAaA/GjA6g5RN0wQ/s1600/butter+cupcakes.jpg
44
VALENTINES
DAY
CUPCAKES-‘ENJOY
THESE
GORGEOUS
DELECTABLE
TREATS (2013-05-24 10:55)
[1]
VALENTINES DAY CUPCAKES
INGREDIENTS MAKES 12 CUPCAKES 11/2 Cup white sugar 11/2 cup all purpose flour (sifted) ½
cup cocoa powder (unsweetned) ½ teaspoon baking powder A pinch of salt 1 egg ½ stick butter at room
temperature 1 teaspoon vanilla extract ½ cup milk For the frosting ½ cup butter at room temperature 2 cups
of powdered icing sugar well sifted 2 tablespoon of milk 2 drops of pink gel food colour 5 ml of strawberry
flavouring METHOD Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake cups with paper
liners. In a bowl mix the dry ingredients flour, baking powder, salt and cocoa powder together. set aside. In
a bowl using an electric beat the butter, sugar and vanilla extract together till it light creamy and fluffy. Now
add the egg to this mixture and beat well till blended.Now add the dry ingredients to this mixture alternating
with milk (beginning and ending with milk).if the batter is too thick,add more milk (one tablespoon at a
time)depending on the consistency desired. Spoon this batter into paper lined cupcake pans and bake in the
oven for about 15-18 minutes or till a toothpick inserted at the center comes out clean. Let the cupcakes cool
in the oven for 10-15 minutes. Remove from the oven and let them cool completely before frosting. Method
for the frosting Beat the butter with an electric beater at a high speed till it is creamy and fluffy. Now
add in the powdered sugar 1 cup at a time and continue beating till the frosting is thick. Now add in the
milk and the pink color gel and strawberry flavor and beat for 1 more minute. Pipe this frosting on your
45
cupcakes ,make beautiful swirls and serve. [2]
VALENTINES DAY
CUPCAKESANOTHER SPECIAL VALENTINES DAY CUPCAKE-A VERY DELECTABLE TREAT FOR
YOUR VALENTINE
INGREDIENTS
1/3 cup cocoa powder
11/3 cup all purpose flour
11/2 teaspoon baking powder
a pinch of salt
1/2 cup butter room temperature
1 cup sugar
2 large eggs
11/2 teaspoon vanilla extract
1/2 cup boiling hot water
FOR THE PRETTY FROSTING
8 ounces of fat cream cheese at room temperature
1/2 butter at room temperature
1 teaspoon of vanilla extract
4 cups of icing sugar
pink food color a few drops
Method for the cupcakes
Preheat oven to 350 degrees F or 180 degrees C.Line the cupcake pans with paper liners.
In a bowl mix the cocoa powder and hot water together and set aside.
In another bowl mix the flour,baking powder and salt together.sift and set aside.
Now take a bowl and using an electric beater at a high speed beat the butter and sugar together till it is light
and creamy.Now add in the eggs one at a time beating well after each addition.add in the vanilla extract and
beat again till all ingredients are well blended.Now add in the sifted flour-baking powder- salt mixture and
beat at a low speed .Now mix the cocoa water and beat till well combined.Spoon this batter into paper lined
cupcake pans about 2/3rd full and bake for about 15-20 minutes or till a toothpick inserted at the center of
the cupcake comes out clean.
Let the cupcakes cool in the oven for about 10 minutes.remove from the oven and allow the cupcakes to cool
completely before frosting them.
Method for the delicious pretty frosting
with an electric beater beat the butter and cream cheese together till it is light and fluffy.Now add in the
46
vanilla extract and beat again.now gradually add in the powdered icing sugar one cup at a time beating well
after each addition till all ingredients are well combined.Now add a few drops at a time of pink food color
till you get the shade of your choice.fill this frosting into your piping bag and attach a tip of your choice to
it.Make swirls of your choice.garnish the frosting with sprinkles
2.
http://4.bp.blogspot.com/-33vo8f6qbIc/UaWxnMIFk1I/AAAAAAAAAaw/grgSQGFdbIU/s1600/
Chocolate-Valentines-Cupcakes-3137.jpg
FRUIT CUPCAKES-HOW TO MAKE YUMMY HEALTHY FRUIT CUPCAKES
(2013-05-30 00:09)
FRUIT CUPCAKES
1 cup butter at room temperature
1 cup white granulated sugar
1 teaspoon vanilla extract
11/2 cup all purpose flour[1]
RASPBERRY CUPCAKES
2 tablespoons milk
1/2 cup fresh raspberries
1 teaspoon baking powder
1/2 teaspoon baking soda
RASBERRY BUTTERCREAM FROSTING
INGREDIENTS
11/2 sticks of butter (softened)at room temperature
1 package of cream cheese
4 cups of powdered sugar
1 tablespoon of vanilla extract
3 tablespoons of raspberry puree(made fresh from 1/2 cup of fresh raspberry)
Method
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the flour,baking powder and baking soda together.sift and set aside.
47
In a bowl beat the Butter and sugar together with an electric beater at a high speed till the mixture is creamy
and light.
Now add in the vanilla extract and milk and beat well again.Now mix in the sifted flour-baking powder
-baking soda mixture and mix gently till all ingredients .Now add the raspberries and mix gently.Now spoon
this batter into the lined cupcake pans about 2/3rd full and bake for about 15-20 minutes or till a toothpick
inserted at the center of the cupcake comes out clean.Let the cupcakes cool in the oven for 10 minutes.remove
from oven and let the cupcakes cool completely before decorating them .
Method
Take a big bowl and with an electric beater beat the butter,vanilla extract and cream cheese together at a
high speed till it is creamy and smooth.turn the speed of the beater to low and add in the powdered sugar
one cup at a time and beat well with the beater .Now add in the fresh raspberry puree one tablespoon at a
time and continue beating till the desired consistency for the frosting is achieved.
In case you want the consistency of the frosting to be more thick, you can add more cups of powdered sugar .
Pear cupcakes
1/2 cup butter (softened) at room temperature
1 cup granulated sugar
1 cup all purpose flour(sifted)
1 teaspoon baking powder(sifted)
2 large eggs
a pinch of salt
1 pear-finely peeled,cored and shredded
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake pans with paper liners.
In a bowl beat the butter and sugar together at a high speed with the beater till creamy and fluffy.
Now add in the eggs one at a time and beat well after each addition.Now add in the flour and baking powder
and mix well till all ingredients are well blended.add in the salt and beat again till the batter is smooth and
without any lumps.Now spoon in the shredded pear and stir with a spoon til well incorporated.Spoon this
cupcakes batter into paper lined cupcake pans and bake in the oven for about 15-20 minutes or till a toothpick
inserted in the center of the cupcake comes out clean.Let the cupcakes cool in the oven for sometime.remove
from oven and allow the cupcakes to cool completely before frosting them.
BANANA CUPCAKES WITH COCOA FLAVOUR
11/2 cup-all purpose flour
cocoapowder (unsweetned)-2 tablespoons
baking powder-11/2teaspoons
butter-1/4 cup at room temperature(softened)
castor sugar-1/4 cup
1 egg large
banana 1 cup mashed
skimmed or toned milk-2/3 cup
1 teaspoon vanilla extract
Method
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the all purpose flour,baking powder and cocoa powder together.set aside.Take another bowl
and beat the butter and sugar together with electric beater till it is creamy and light.Now add in the egg and
vanilla extract into the creamy mixture and beat again.Add the flour-cocoa-baking powder mixture and mix
well.add the skimmed or toned milk and mix all the ingredients till all are well blended.Now using a spoon
add the mashed bananas and mix gently.
Spoon the batter into cupcake pans about 2/3 rd full and bake for about 2025 minutes or till a toothpick
48
inserted at the center of the cupcakes comes out clean.Let the cupcakes cool in the oven for about 10
minutes.Remove from oven and allow them to cool completely.
KIWI CUPCAKES
INGREDIENTS
1 cup all purpose flour
2 teaspoons baking powder
1 cup butter at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 kiwi fruit peeled and finely chopped
METHOD
Preheat oven to 180 Degrees C or 350 Degrees F.
line the cupcake pans with paper liners.
In a bowl mix the flour and baking powder together.Sift and set aside.In another bowl beat the butter and
sugar together with an electric beater till it is light and creamy.Add in the eggs one at a time beating well after
each addition.Add vanilla extract and beat well again.Now add in the sifted flour-baking powder mixture and
beat well till the batter is completely smooth.Now with a spoon stir in the kiwi fruit.Spoon this kiwi cupcakes
batter into paper lined cupcake pans about 2/3 rd full and bake in the oven for about 15-20 minutes till the
cupcakes are cooked and golden brown.Let the cupcakes remain in the oven and cool for 10 minutes.remove
from oven and allow the cupcakes to cool completely before frosting them.
PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING
INGREDIENTS
1/2 cup butter at room temperature (softened)
1 cup sugar
2 large eggs
1 1/4 cup flour[2]
PEACH CUPCAKESWITH PEACH CREAM CHEESE
FROSTING
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup buttermilk
1/2 teaspoon grounded cinnamon
1 cup peach puree(for the puree peel the peaches and process the peach flesh in the blender)
FOR THE PEACH CREAM CHEESE
49
FROSTING
8 Ounces of cream cheese softened
1/2 butter at room temperature(soft)
2 cups powdered sugar
1 teaspoon vanilla extract
few drops of red gel or paste color(no liquid color)
few drops of yellow gel or paste colour(no liquid color)
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the flour and soda bicarbonate together.sift and set aside.In a bowl with an electric beater beat
the butter and sugar together till it is creamy and fluffy.beat in the eggs one at a time .add in the vanilla
extract and peach puree and beat well.Now add in the sifted flour-soda bicarbonate mixture alternating with
buttermilk.Mix well so that all ingredients are well blended and the batter is smooth without lumps.Now pour
this batter into the paper lined cupcake pans and bake for about 25-30 minutes or till the toothpick inserted
at the center of the cupcakes comes out clean and the cupcakes is slightly golden in color.Cool the cupcakes
in the pan for about 10 minutes.remove from oven and let the cupcakes cool completely before frosting them.
METHOD FOR PEACH CREAM CHEESE FROSTING
to get the peach color
Mix scant drops of red color in yellow food color.It will give you orange color.Add a few drops of this orange
made color to your frosting scant drops at a time to get the desired peach shade for your frosting.
In a bowl with the beater cream the cream cheese ,vanilla extract and butter together till it is creamy.Now add
in the powdered sugar one cup at a time and beat well till the frosting is thick and of desired consistency.Now
add in the prepared orange food color a few drops at a time and mix to get the desired peach color for your
frosting.
2. http://3.bp.blogspot.com/-F7DMvO6fmYo/UaxJndhdPjI/AAAAAAAAAbo/ORKbxIAglDo/s1600/PEACH+CUPCAKES.jpg
1.6
June
BLACK BOTTOMCUPCAKES-YUMMY MOIST CHOCOLATE CUPCAKES WITH
A CREAMY CHEESECAKE FILLING (2013-06-01 18:14)
[1]
BLACK BOTTOM CUPCAKES
BLACK BOTTOM CUPCAKES IS A VERY RICH BLEND OF MOIST SPONGY CHOCOLATE CUP-
CAKES AND CHEESECAKE.THESE DELICIOUS CUPCAKES CAN BE SERVED AT ANY OCCASSION.
BLACK BOTTOM CUPCAKES ARE VERY EASY TO MAKE AND SIMPLY DELECTABLE TO TASTE.
INGREDIENTS FOR THE CREAM CHEESE FILLING
1 Package(i.e 8 ounce)of cream cheese at room temperature and softened
1 egg (large egg)
1/3 cup white granulated sugar
1 cup of semi sweet mini chocolate chips.
FOR THE CHOCOLATE CUPCAKES(makes 12)
50
11/2 cups of all purpose flour
1 cup of water
1/4 cup of cocoa powder(unsweetned)
a pinch of salt
1 teaspoon of baking soda
1 cup of sugar
1/3 cupof vegetableoil
1 tablespoon of white vinegar
and
1 teaspoon of vanilla extract
METHOD FOR THE CREAM CHEESE FILLING
In a bowl using an electric beaterbeat the creamcheese and sugar together till the mixture is creamy and
light.Now add in the egg to this creamy cheese-sugar mixture and beat well again with the beater(do not
overbeat the filling with the beater as it will make the filling thin and runny).Using a spoon stir in the
chocoalte chips and set aside.
METHOD FOR THE MOIST SPONGY CHOCOLATE CUPCAKES.
For making these cupcakes do not use any electric beater or mixer as the use of mixer is not required.
Preheat oven to 350 Degree F or 180 Degrees C.
Line the cupcake pans with paper liners.
In one bowl mix(with a wooden spoon or spatula) all purpose flour,sugar ,cocoa powder,salt and baking soda
together.Sift and set aside.
In another bowl mix water,vegetable oil,vanilla extract and vinegar together.
Now mix the wet ingredients with dry ingredients mixing gently with the spoon till the dry and wet ingredients
are completely well blended and the batter is smooth .
Now divide this cupcakes batter evenly into the paper lined cupcake pans .Spoon a few teaspoons of the
cream cheese filling evenly into the centre of each cupcake (if the cupcake cups fill up to the full with batter
and filling ,need not worry)
Bake in the oven for about 20-25 minutes or till a toothpick inserted at the centre of the cupcakes comes out
clean(i.e the cream cheese filling is properly set at the centre and the cupcakes are spongy to the touch.the
top of the cupcakes are slightly golden brown when they are completely cooked.Allow the cupcakes to
