First, a cupcake is nothing more - and certainly nothing less - than a miniature cake. This means that you can convert any cake recipe into a cupcake recipe, making several miniature cakes of all your favorite recipes. As with a regular size cake, using a box of store-bought cake mix will facilitate the baking process and cut down on the time you need to make the cupcakes. A box of cake mix will give you enough batter to bake 24 to 30 regular size cupcakes. If you enjoy baking, however, you'll want to make your own cupcake batter. To do so you will need:
The Basics
21/4 cups flour
3 tsp baking powder
11/3 cups sugar
2 eggs
1 cup milk
1/2 cup shortening
Floor coloring (optional)
Of course, if you plan to bake anything other than a basic cupcake, you will need to add other ingredients. Adding 1/4 cup of cocoa to the above basic cupcake ingredients will give you chocolate cupcakes, for example. You can flavor your basic cupcake mixture to taste using ingredients such as spices (nutmeg, ground ginger, cinnamon ...), fruit (lime, shredded coconut, pureed bananas, raisins ...) and nuts (almonds, pecans etc). In fact, you can add anything to your basic cupcake mixture as long as the result is a blend of flavors that you like. Alternatively, simply use your favorite cake recipes to make your cupcakes.
You will also need a cupcake pan, cupcake pan liners, mixer, large bowl and an oven.
Preheat your oven and then start making your batter. Put the flour, baking powder, salt, sugar, milk, vanilla and shortening into the large bowl and beat with the mixer for about one minute. Next, add one egg at a time, beating thoroughly after you add each egg. Continue mixing until the batter is smooth (about three minutes).
After your cupcake batter is ready and your oven is hot, put the cupcake liners into the cupcake pan and pour in the batter. Each cupcake liner should only be about 2/3 full (the cupcakes need room to rise without spilling over). Some cooks find that using an ice-cream scoop makes it easier to measure the amount of batter to put into the pan. If you have regulation-size cupcake pans and a scoop that measures 1/3, you would use two scoopfuls for each cupcake. Put the cupcakes into the oven and bake for just over 20 minutes. Keep any extra batter that you plan to bake after the first batch of cupcakes is cooked in your fridge. When the cupcakes are done, take the pan out of the oven and remove the cupcakes in their liners. Before using the same pan to bake the remaining batter, remember to let it cool for at least a quarter of an hour. Most cupcake pans have 12 cupcake cavities.
Once the cupcakes are completely cool, you may start frosting them. While the cakes cool, you can make your frosting. While there are many cupcake-frosting recipes, the four principal types are butter cream frosting, chocolate butter cream frosting, dark chocolate ganache and lemon cream cheese frosting. To make butter cream frosting, mix150g softened butter with 12g confectioner's sugar then add 1 tsp vanilla and 2 tsp hot liquid (water or milk) and stir until creamy. Use 2 tsp of cocoa in place of the vanilla to make chocolate butter frosting.
To make chocolate ganache, you need 1 ounce bittersweet chocolate, 1/2 cup heavy cream, 3 tbsp butter and 3 tbsp brandy (optional). Melt the first 3 ingredients and mix them all together. Pour in the brandy if using. Allow mixture to cool before spreading generously over your cupcakes. Lemon cheese frosting will give a distinct taste to your cupcakes. For this, sift 30g softened butter, 80g softened cream cheese, 11/2 cup confectioner's sugar and 1 tsp grated lemon rind. Mix the ingredients and beat them till they are creamy, then spread them on the cupcakes. Use either a frosting/pastry spatula or pastry bag to evenly spread either type of frosting over the cupcakes.
The Basics
21/4 cups flour
3 tsp baking powder
11/3 cups sugar
2 eggs
1 cup milk
1/2 cup shortening
Floor coloring (optional)
Of course, if you plan to bake anything other than a basic cupcake, you will need to add other ingredients. Adding 1/4 cup of cocoa to the above basic cupcake ingredients will give you chocolate cupcakes, for example. You can flavor your basic cupcake mixture to taste using ingredients such as spices (nutmeg, ground ginger, cinnamon ...), fruit (lime, shredded coconut, pureed bananas, raisins ...) and nuts (almonds, pecans etc). In fact, you can add anything to your basic cupcake mixture as long as the result is a blend of flavors that you like. Alternatively, simply use your favorite cake recipes to make your cupcakes.
You will also need a cupcake pan, cupcake pan liners, mixer, large bowl and an oven.
Preheat your oven and then start making your batter. Put the flour, baking powder, salt, sugar, milk, vanilla and shortening into the large bowl and beat with the mixer for about one minute. Next, add one egg at a time, beating thoroughly after you add each egg. Continue mixing until the batter is smooth (about three minutes).
After your cupcake batter is ready and your oven is hot, put the cupcake liners into the cupcake pan and pour in the batter. Each cupcake liner should only be about 2/3 full (the cupcakes need room to rise without spilling over). Some cooks find that using an ice-cream scoop makes it easier to measure the amount of batter to put into the pan. If you have regulation-size cupcake pans and a scoop that measures 1/3, you would use two scoopfuls for each cupcake. Put the cupcakes into the oven and bake for just over 20 minutes. Keep any extra batter that you plan to bake after the first batch of cupcakes is cooked in your fridge. When the cupcakes are done, take the pan out of the oven and remove the cupcakes in their liners. Before using the same pan to bake the remaining batter, remember to let it cool for at least a quarter of an hour. Most cupcake pans have 12 cupcake cavities.
Once the cupcakes are completely cool, you may start frosting them. While the cakes cool, you can make your frosting. While there are many cupcake-frosting recipes, the four principal types are butter cream frosting, chocolate butter cream frosting, dark chocolate ganache and lemon cream cheese frosting. To make butter cream frosting, mix150g softened butter with 12g confectioner's sugar then add 1 tsp vanilla and 2 tsp hot liquid (water or milk) and stir until creamy. Use 2 tsp of cocoa in place of the vanilla to make chocolate butter frosting.
To make chocolate ganache, you need 1 ounce bittersweet chocolate, 1/2 cup heavy cream, 3 tbsp butter and 3 tbsp brandy (optional). Melt the first 3 ingredients and mix them all together. Pour in the brandy if using. Allow mixture to cool before spreading generously over your cupcakes. Lemon cheese frosting will give a distinct taste to your cupcakes. For this, sift 30g softened butter, 80g softened cream cheese, 11/2 cup confectioner's sugar and 1 tsp grated lemon rind. Mix the ingredients and beat them till they are creamy, then spread them on the cupcakes. Use either a frosting/pastry spatula or pastry bag to evenly spread either type of frosting over the cupcakes.
About the Author:
Anya is not a professional chef, but really loves to bake as well as accentuate cakes Her posts incorporate cupcake recipes which are as simple to generate as they are yummy, as well as precious cupcake frosting tips for every season as well as event.
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