DARK CHOCOLATE FOR LONG AS IT WILL GET HARD AND NOT MIX WELL IN THE BATTER)
METHOD Preheat oven to 350 Degrees F or 180 Degrees C. Line the cupcakes tray with the cupcake moulds
with paper liners of your choice. Take a large bowl and mix in the flour,baking powder,salt,baking soda and
cocoa powder together in it.sift these dry ingredients and set them aside to be used later on when preparing
the cupcakes batter. Now take one more bowl and using an electric beater at a high speed beat the butter
and sugar together till the mixture turns creamy and light.Now turn the speed of the beater to low and add
in the vanilla extract to this creamy mixture and beat.Add the eggs one at a time beating well after each
addition till all ingredients are well blended .NOW ADD IN THE MELTED DARK CHOCOLATE Now add
the sifted dry ingredients and milk alternately to this well blended mixture.add spoon by spoon and mixing
well till it forms a smooth cupcakes batter.Gently fold in the chopped nuts into this smooth cupcakes batter.
Now pour this batter into paper lined cupcake pans and bake for about 15-20 minutes till the cupcakes are
cooked or till a toothpick inserted at the center of the cupcakes comes out clean.Allow the cupcakes to remain
in the oven for about 10-15 minutes. Remove from the oven and let the cupcakes cool completely before
frosting them. FOR THE FUDGE FROSTING ½ cup butter (unsalted) ¼ cup unsweetned cocoa powder
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1/3 cup milk 3 cups powdered sugar 1 tablespoon vanilla extract Finely chopped nuts for garnishing Method
In a pan over low heat mix in the cocoa powder,milk and butter together and cook till the butter melts
completely.Bring it to a boil and remove from fire. Now add in the powdered sugar and vanilla extract to this
boiled mixture and stir .after this with an electric beater beat this mixture till it is smooth in consistency
for frosting.Use it immediately .With a knife spread a layer over the cupcakes and garnish with nuts or frost
with a piping bag and make swirls of your choice.
DARK CHOCOLATE CUPCAKE WITH LEMON buttercream FROSTING
1 cup sugar
1 cup all purpose flour
1/3 cup dark cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1 egg large
1/2 cup butter milk
1/4 cup oil
1/2 cup coffee
1/2 teaspoon vanilla extract
Method
Line your cupcakes tray with paper liners.
Preheat your oven to 350 Degrees F or 180 Degrees C.
In a bowl mix all the dry ingredients together(flour,cocoa powder,baking powder,baking soda,salt) sift them
and set aside.
In another bowl beat the egg and sugar together till light and fluffy.Now add in the vanilla extract and beat
well again.Turn the speed of the beater to low and Add the sifted dry ingredients ,buttermilk,coffee and oil
together and beat well with the beater till all ingredients are well blended and a smooth without lumps batter
is formed.
Now pour this batter into your paper lined cupcake pans and bake for about 15-18 minutes.Cool the cupcakes
in the cupcakes tray for about 10-15 minutes.Remove your cupcakes from the tray and cool them completely
before frosting them.
FOR THE LEMON BUTTERCREAM FROSTING
THE INGREDIENTS NEEDED ARE:
11/2 sticks of unsalted butter softened
3 cups of powdered sugar
1 teaspoon vanilla extract
1 tablespoon of lemon juice
1 tablespoon of lemon zest(grated outer skin of lemon i.e lemon rind)
a pinch of salt
1 teaspoon lemon essence
METHOD
Cream butter in a bowl with an electric beater or mixer.add salt,vanilla extract ,lemon zest,lemon juice and
lemon essence and beat .Now add the powdered sugar 1 cup at a time and continue beating for about 5
minutes or more till the frosting is fluffy.pipe or spread this fluffy lemon buttercream frosting on your dark
chocolate cupcakes and top with lemon zest
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UNUSUAL
CUPCAKE
RECIPES-STRANGE
UNUSUAL
CUPCAKES
(2013-07-15 23:33)
LIME CUPCAKES STUFFED WITH FRESH STRAWBERRIES AND WITH LIME FROSTING
INGREDIENTS FOR THE CUPCAKES
1 Cup of white sugar
1/2 cup of butter at room temperature
[1]
2 eggs large
1 teaspoon baking powder
1/2 cup of milk
1 teaspoon of vanilla extract
11/2 cups of all purpose flour
1 teaspoon lime zest (grated lime skin)
fresh strawberries 12
METHOD FOR THE LIME CUPCAKES
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
Take a bowl and mix together the dry ingredients flour and baking powder.Sift and set aside.In another bowl
with an electric beater beat the butter and sugar together till it is creamy and fluffy.Now add in the eggs one
at a time and the vanilla extract and beat well again.
Now mix the sifted flour baking powder mixture and milk alternately.Mix well till all ingredients are well
blended and formed into a smooth batter.Now stir in the lime zest.
Spoon this batter into the paper lined cupcake pans and bake for about 20-25 minutes.Let the cupcakes cool
completely before filling them with the strawberries and frosting them.
Now cut the top of the cupcake into a cone shape with the knife leaving around 1 inch of the cake at the
bottom of the cupcake.(refer to how to cut cone shape with knife post on this blog).
Stuff the hole with the strawberry and cover with the remaining cake.
FOR THE LIME FROSTING
1/2 cup butter softened
4 cups powdered (confectioner’s )sugar
2 tablespoons of lime juice
1 teaspoon vanilla extract
lime zest for garnish
METHOD
Using an electric beater at a medium speed beat the butter till it is creamy.add vanilla extract and beat
again.Now add the powdered sugar 1 cup at a time and beat after each addition till you get a desired thick
consistency.Add the lime juice .Put the frosting in the piping bag and pipe swirls of your choice.Garnish your
cupcakes with the lime zest.
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1.
COCONUT CUPCAKES (2013-07-17 16:07)
COCONUT RUM CUPCAKES
This cupcake recipe is very simple and easy to make.
2 Cups all purpose flour
2 cups sugar
3 eggs large
butter room temperature(softened)-3/4 cup
baking powder-1 teaspoon
baking soda-1/4 teaspoon
coconut extract-1/2 teasppon
vanilla extract-1 teaspoon
1/3 cup coconut milk
1/4 cup shredded coconut
1/3 coconut rum(any brand)
METHOD
Preheat oven to 350 degrees F or 180 Degrees C.Line the cupcake pans with paper liners.
In a bowl using an electric beater,cream the butter ,sugar and eggs together till light and fluffy.Now add in
the vanilla extract and coconut extract and continue beating till well blended.
Combine the dry ingredients( flour,baking powder and baking soda )together in a bowl.Now add half of the
dry ingredients into the well blended butter-sugar-egg-extracts mixture,mixing well till all ingredients are well
combined.Add in the coconut milk.Once the coconut milk is mixed well,add the remaining dry ingredients.add
the coconut rum and fold in the shredded coconut.Mix well gently till a smooth batter is formed.
Now spoon this cupcakes batter into the cupcake tins and bake in the oven for about 20-25 minutes.once the
cupcakes are cooked,let them cool completely before frosting them.
FOR THE FROSTING
INGREDIENTS REQUIRED ARE:
1 Cup of butter at room temperature (softened)
1/4 cup of coconut rum
1 tablespoon vanilla extract
3 cups of confectioner’s sugar
METHOD FOR THE FROSTING
In a bownl with an electric beater beat the butter at a high speed till it is creamy and smooth.Add in the
rum and vanilla extract and beat well again.Now gradually add in the confectioner’s sugar one cup at a time
beating well after each addition till the desired consistency is achieved.you can add only 3 cups of sugar or
more cups depending on how thick you want your frosting to be.
Lemon-Coconut Cupcake
INGREDIENTS FOR THE CUPCAKES
BUTTER-1 stick room temperature softened
sugar-1 cup
eggs-2 large
flour-11/2 cups
1/2 cup sweetened coconut shredded
grated lemon zest-4 teaspoons
a pinch of salt
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baking powder-1 teaspoon
milk-1/2 cup
for the lemon cream cheese frosting
3Tablespoons softened cream cheese
11/2 tablespoon butter softened
1/2 teaspoon grated lemon zest
11/2 teaspoon lemon juice
11/2 cups powdered sugar
1/2 cup shredded coconut sweetned
METHOD FOR MAKING THE LEMON COCONUT CUPCAKES
Preheat oven to 350 degrees F or 180 Degrees C.line the cupcake tins with paper line.
Take a bowl and cream the butter and sugar in it with the help of an electric beater at a high speed.mix the
eggs into the creamed mixture one at a time and beat well after each addition.
Now take another bowl and mix all the dry ingredients together in it(i.e flour,baking powder,salt.lemon
zest,salt and shredded coconut).Now using spoon by sppon method add this dry ingredients mixture into the
creamed butter mixture alternating with milk.Mix well till all ingredients are well incorporated.Sppon this
prepared cupcakes batter into the paper lined cupcake pans about 2/3 rd full and bake for about 20 minutes
or till a toothpick inserted at the center of the cupcakes comes out clean.let the cupcakes cool completely
before frosting them.
METHOD FOR THE LEMON CREAM CHEESE FROSTING
In a bowl beat the butter and cream cheese together with an electric beater till it is fluffy.Now add the lemon
zest and lemon juice and beat well again.now add the powdered sugar 1/2 cup at a time and beat well till the
frosting is thickened and fluffy and the desired consistency is achieved.Spread this frosting over the cupcake or
pipe it with the nozzle of your choice and make beautiful swirls.garnish the frosting with shredded sweetned
coconut.
Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice.
Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
CHOCOLATE CHIP BANANA CUPCAKES (2013-07-17 16:11)
CHOCOLATE CHIP BANANA CUPCAKES
A VERY DELICIOUS VARIETY OF CUPCAKES THAT CAN BE SERVED ON ANY OCCASSION BE
IT KID’S BIRTHDAY PARTIES,TEA PARTY.CAN EVEN BE SERVED AS A HEALTHY BREAKFAST
SNACK.THE RARE BLEND OF BANANAS AND CHOCOLATE IS SIMPLY AMAZING.ONCE BAKED
THE CUPCAKES TURN OUT REALLY WELL.IT DOESN’T REQUIRE MUCH TIME AND EFFORT IN
MAKING THEM.SO LET’S GET STARTED.
INGREDIENTS FOR THE CUPCAKES
1 cup semi sweet chocolate chips
11/2 cups of all purpose flour(sifted)
2 eggs large
1/2 cup butter(softened)room temperature
1/2 cup castor sugar
2 tablespoons of milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 ripe bananas mashed properly
1/2 teaspoon vanilla extract
62
METHOD
Preheat oven to 180 Degrees C or 350 Degrees f.lIner the cupcake tins with paper liners of your choice.
In a bowl using an electric beater beat the eggs and sugar togetether till it light and fluffy and well mixed.Now
mix in the melted butter and vanilla extract and beat well again till it forms a creamy mixture.add the sifted
flour ,baking powder ,baking soda and milk to the creamy mixture and beat well at a low speed till all the
ingredients are well combined.Using a spoon stir in the mashed bananas and chocolate chips and mix well
gently till they are well blended .Now pour this prepared cupcakes batter into your paper lined cupcake tins
and bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.let
the cupcakes cool completely before removing them from the cupcake tins and frosting them.
CHOCOLATE LAVA CUPCAKE RECIPE (2013-07-17 19:56)
Chocolate is one of the most used and preferred ingredients that is used in making desserts.There are so
many varieties of chocolates that you can use be it white chocolate,chocolate chips,dark chocolate etc.In this
posts today we shall discuss the recipe for making chocolate lava cupcake.A chocolate cupcake filled with
melted chocolate inside.Simply amazing . MAKES 12 CUPCAKES
INGREDIENTS REQUIRED FOR MAKING THE CUPCAKES
1 CUP Semi sweet chocolate chips
1 stick butter softened at room temperature
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1/4 teaspoon salt
4eggs
SUGAR-1/4 CUP
2 teaspoon cocoa powder
1/2 cup chocolate pieces
METHOD FOR MAKING CUPCAKES
preheat your oven to 350 degrees F or 180 Degrees C.line your cupcake tins with paper liners.
using a double boiler melt the chocolate chips and butter together.Now add the vanilla extract to this melted
chocolate butter mixture and mix well.Pour the mixture in a large bowl.Now take another bowl and combine
the all purpose flour,sugar .cocoa powder and salt in it.using a spoon gradually and gently add the flour
mixture into the melted chocolate mixture and mix well till all ingredients are well combined.Do not over stir
the mixture.
Now add eggs one at a time into this mixture beating with an electric beater at a high speed after each
addition till the becomes creamy and smooth.
Spoon this creamy mixture into your cupcake tins slightly more than 1/2 (half) filled,add the chocolate pieces
into the centre as a filling.And pour the batter on top the cupcake tins each should not be more than 2/3
full(with the batter).Bake for about 10-15 minutes.The cupcakes will be puffed up and cooked from outside
but will remain moist in the middle.
For frosting you can either sprinkle powdered sugar on top of the cupcakes or
opt for a chocolate glaze on the cupcakes
FOR THE CHOCOLATE GLAZE
INGREDIENTS REQUIRED ARE
50 grams semi sweet chocolate chips
2 tablespoons butter room temperature
1 cup powdered sugar
11/2 tablespoons of water
63
Method for making the chocolate glaze
In a saucepan melt the butter and sugar together.Gradually add in the powdered sugar.Add water spoon by
spoon depending on the consistency required for the glaze.
RASPBERRY CUPCAKE RECIPE (2013-07-18 19:58)
INGREDIENTS FOR MAKING THE RASPBERRY CUPCAKES makes 12 cupcakes
3/4 CUP Butter at room temperature
3/4 cup castor sugar
3 large eggs room temperature
3/4 cup self raising flour
3/4 teaspoon baking powder
1/2 cup raspberries frozen
1/2 teaspoon fresh mint leaves finely chopped
FOR THE FROSTING
50 grams butter at room temperature
100 Grams cream cheese
11/2 cups of powdered sugar
2 tablespoons raspberry jam without seeds
METHOD FOR MAKING THE CUPCAKES.
Preheat oven to 180 degrees C.Line the cupcake pan with paper liners.
In a bowl using an electric beater at medium speed cream the butter and sugar until light and fluffy.
Now add in the eggs one by one following each with a spoonful of the self raising flour.Mix until all ingredients
are well incorporates.Now add the raspberries and finely chopped mint leaves and fold into the mixture gently
until evenly dispersed.Spoon this prepared cupcakes batter into your paper lined cupcake pans about 2/3 rd
full and bake in the oven for about 20-25 minutes till golden on top.Let the cupcakes remain in the oven for
about 10 minutes to cool.Transfer to a wire rack and cool completely before frosting them.
METHOD FOR THE FROSTING
In a large bowl with an electric mixer beat the butter till it is creamy.Add the cream cheese and jam and
beat again till the ingredients are well combined.Now mix in the icing or powdered sugar and beat well till
the desired consistency is achieved.
Using a star nozzle fit it at the end of your piping bag and fill the frosting into the bag.Pipe swirls of the
buttercream frosting to the top of each of your cupcakes and garnish with a raspberry to each to decorate.
GUAVA CUPCAKE RECIPE (2013-07-18 20:35)
Ingredients MAKES 12 CUPCAKES
For Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoons baking powder
1/2 teaspoon table salt
64
[1]
1 stick butter at room temperature
1/2 cup sour cream
1 large egg room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract
3/4 cup guava jam
For Guava and Cream Cheese Frosting
11/4 cup cream cheese softened
1/2 butter softened
2 cups powdered sugar
1/4 cup guava jam
Directions
Make Cupcakes
Preheat oven to 350 degrees F or 180 Degrees C. Line cupcake tin with paper liners.
In a bowl Whisk together flour, sugar, baking powder, and salt . Using an electric beater at medium speed
beat the butter, sour cream, egg and egg yolks, and vanilla extract until smooth and creamy. Add in the dry
ingredients and beat well till all ingredients are well blended together.
Divide batter evenly among cups of prepared tin and Bake for 20-25 minutes until cupcake tops are pale gold
and toothpick inserted into center comes out clean.Let the cupcakes cool in the oven for 10 minutes.Remove
from oven and cool them completely before frosting them.
Make Frosting
With an electric mixer at medium speed, beat the cream cheese and butter together until smooth.now Add
the powdered sugar, 1 cup at a time, until combined. Add the guava jam.
With a small spoon or knife, scoop out some of the top of the cupcake and make an inward holeake so the
guava filling can fit inside ofit. ADD ABOUT 1 -2 SPOONs OF THE JAM INTO THE HOLE.cover the
with the remaining top of the cupcake.
Pipe or spread frosting on top of cupcake
1. http://1.bp.blogspot.com/-TasCNk6wK0c/UqxGwwvsmzI/AAAAAAAAAiA/yJ4EQnEfwik/s1600/GUAVA+CUPCAKES.jpg
65
SIMPLE CUPCAKE RECIPE (2013-07-23 20:53)
A SIMPLE CUPCAKE RECIPE IS SOMETHING THAT CAN BE EASILY MADE AT HOME.IT DOES
NOT REQUIRE THE USE OF TOO MANY INGREDIENTS.A SIMPLE CUPCAKE RECIPE HAS FEW
INGREDIENTS AND IS VERY EASY TO MAKE.IN THIS POST WE SHALL DISCUSS SOME OF MY
FAVORITE SIMPLE CUPCAKE RECIPES:
VANILLA CUPCAKE RECIPE
A VERY SIMPLE AND EASY TO MAKE CUPCAKE RECIPE.
INGREDIENTS
2 cups all purpose flour
1/2 cup unsalted butter softened
3/4 cup castor sugar
11/2 teaspoon baking powder
2 large eggs
1 cup milk
1 teaspoon vanilla extract (optional)
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C
Line cupcake tins with paper liners.
In a bowl cream the butter and sugar together till light and fluffy.Beat in the eggs one at a time.Add flour
mixed with baking powder and salt alternately with milk beat well.Stir in the vanilla extract.
Divide the batter evenly among cupcake tins and bake for 18 minutes.Let the cupcakes cool in the cupcake
tins.
ANOTHER MOST SIMPLE CUPCAKE RECIPE
INGREDIENTS
150 Grams all purpose flour
150 grams butter softened
150 grams sugar
1 teaspoon milk
2 eggs
Method
Preheat oven to 350 Degrees F or 180 Degrees C.Line cupcake pans with paper liners.
In a bowl beat all the ingredients together into a smooth and creamy batter.Fill the cupcake pans with the
batter and bake for about 15 minutes.Let the cupcakes cool in the oven in the cupcakes pans.This is a very
simple cupcake recipe very easy to make and the cupcakes always come out of the oven like a treat.
MARBLE CUPCAKE RECIPE (2013-07-24 19:34)
MAKES 12 CUPCAKES Ingredients Required for the Cupcakes Cupcakes
• ¾ cup butter at room temperature – softened
• ¾ cup sugar
• ¾ cup sifted self-raising flour
• 1 teaspoon sifted baking powder
• 1 large egg(or 2 small eggs) room temperature
66
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa powder
• ¼ teaspoon salt
METHOD FOR MAKING THE CUPCAKES
1. Preheat the oven to 325 °F – 180 °C.
2. Line the cupcake baking pans with paper liners of your choice.
3. Add the butter in a bowl and mix it with an electric beater at medium speed.
4. Gradually add the sugar to the butter mixture while beating continuously
5. Beat in the eggs a little at a time.
6. Using a spoon or spatula Add the sifted flour gradually . Keep on Stirring till all traces of flour are
gone.
7. Now Add the baking powder.
8. Add a pinch of salt and the vanilla extract.
9. Mix the batter to a smooth mixture.
10. Now Divide the batter into two separate bowls.
11. Blend the cocoa powder into one portion of batter and beat till it is smooth.
12. Spoon the two batters into the baking cups alternately until they are half full.(plain batter followed by
cocoa batter ,again plain batter)
13. Then, with a fork, smoothly draw swirls through the batter of each cupcake to marbleize it. Don’t mix
the batter.
14. Bake in the preheated oven for about 15 – 20 minutes or until a toothpick inserted in the center of a
cupcake comes out clean.
15. Set aside on a cooling rack to cool.
CHOCOLATE CHEESECAKE CUPCAKES (2013-07-25 17:36)
Chocolate Cheesecake Cupcakes
INGREDIENTS FOR THE CUPCAKES -MAKES 16 CUPCAKES
67
1 ½ cups Semi sweet chocolate chips
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
½ cup butter softened room temperature
1 egg (large)
1 teaspoon vanilla extract
¾ cup milk FOR THE FILLING
2 packages of cream cheese, softened at room temperature
1/4 cup granulated sugar
1 large egg
a pinch of salt
1. Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake pans with paper liners. Melt ½ cup
of semi sweet chocolate chips in the double boiler.Remove and allow to cool at room temperature
2. In a bowl combine the flour,baking powder and salt together.Sift and set aside.
3. In another bowl Beat the butter and sugar together till it is creamy and light.Add in the vanilla extract
and egg and beat well till well blended.
4. Beat in the melted chocolate into this creamy well beaten mixture.
5. Gradually add in the flour mixture alternating with milk.Beat well till all ingredients are well incorporated
6. For the filling Method
7. Take another bowl and with a beater beat the cream cheese,egg,salt and sugar together at medium
speed till creamy.Now add 1 cups of semi sweet chocolate chips to it.stir well.
8. Spoon the cupcakes batter into your paper lined cupcake pans filling ½ full,Now using a round spoon
put the cream cheese filling over the batter .Spoon the remaining batter over the filling.Bake for about
20 minutes till cooked or till a toothpick inserted at the center of the cupcakes comes out clean.
9. Remove to wire rack to cool completely.
BROWNIE CHEESECAKE CUPCAKES (2013-07-25 17:40)
LEMON AND RASPBERRY CUPCAKES (2013-07-25 17:42)
68
SOUR CREAM CHOCOLATE CUPCAKES (2013-07-29 19:30)
Sour Cream CHOCOLATE CUPCAKES ½ cup butter softened 2/3 cup caster sugar 1 teaspoon vanilla
extract 2 eggs 1 cup self raising flour 1/3 cup cocoa powder 1/2 teaspoon soda bicarbonate 1/2 cup milk
METHOD FOR MAKING THE CUPCAKES 1. Preheat oven to 350 Degrees F OR 180 Degrees C 2. Line
the cupcake
