Post on 26-Mar-2016
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Tips for baking................................................. 4
Equipment needed.......................................... 5
Vanilla cupcakes.............................................. 7
Chocolate cupcakes......................................... 23
Jam cupcakes................................................... 37
Lemon cupcakes.............................................. 49
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When baking there are a few tips that are useful to know.
- Make sure you read the recipe completely before you start
making it that you don’t get stuck with something that you
don’t understand.
- Make sure you have all the ingredients.
- Take the butter out of the fridge about 5 hours before you
want to start baking, otherwise it will be more difficult to mix.
- Take the eggs out of the fridge about 1 hour before you start
baking.
- Weigh out the ingredients such as butter, sugar and flour into
small bowls before you start that you can put them into the
mix when you need to.
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There is some equipment you will need to be able to make any
cupcake.
You will need something to mix the batter with.
You can use a large electric mixer or a hand mixer. If you do not
have either you can use a wooden spoon, if you do this you
would have to use butter that is softer that it is easier to mix.
You will also need a scale to measure the ingredients.
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Cupcakes get the best shape if they are made in a cupcake tray.
You put paper cupcake liners into the tray and put the batter
into the liners. If you do not have a cupcake tray you can use a
flat based oven tray and put the liners straight onto that.
You will also need tools like regular bowls, spoons and small
knives
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Vanilla cupcakes a really simple and something a lot of people
enjoy, luckily, they are also simple to make just by following
these simple steps. It works well with a sweet vanilla butter
cream. Butter cream is a type of frosting made with a base of
butter and sugar.
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Ingredients (for 12 cupcakes)
For cupcakes:
130g butter/margarine
130g sugar
130g flour
3 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1 vanilla bean
For butter cream:
100g butter/margarine
250g powder sugar
1 vanilla bean
1/2 teaspoon vanilla extract
4 tablespoons of milk
Equipment:
Mixer
Large mixing bowl
Scale
Cupcake tray
Cupcake liners
Whisk
Sharp knife
Cutting board
Piping bag or plastic bag
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In the mixing bowl mix the butter at a medium high speed until it
is smooth.
Add in the sugar and mix at medium high speed until well
combined, occasionally scrape down sides.
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Crack one egg into a separate bowl and make sure there are no
pieces of the shell in it. While mixing add the egg to the
butter/sugar mixture. Mix until it’s all combined. Repeat for the
other two eggs and mix until well combined.
In a separate bowl mix the flour and baking powder with a whisk.
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Add a small amount of the flour mixture into the mixing bowl.
Mix at lowest speed until combined
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Add the flour in small part and mix well in-between each time.
Once all the flour is added, mix at high speed until smooth, for 1-
2 minutes
On a cutting board split a vanilla bean with a sharp knife
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Using the back of the knife take out the inside of both sides of
the bean and add into the mixing bowl.
Add the vanilla extract into the mixing bowl. Mix well for about 1
minute, until mixed through the batter.
Turn on the oven to 175oC.
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Put cupcake liners into the tray, if you do not have a cupcake
tray put them onto a flat oven tray. Using 2 spoons put the
batter into the cupcake liners, divide it evenly among the liners.
Wait for the oven to heat up and put them into the oven. Put a
timer on for 20 minutes. After 20 minutes look at the colour and
test them with a tooth pick, if it comes out clean and the
cupcakes are golden brown they are done, if they are not done
add 5 minutes to the timer, repeat this until the toothpick comes
out clean and they are golden brown.
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Once they are done take them out of the oven and wait until
they have completely cooled down.
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Put the butter into a mixing bowl, mix until smooth.
Add 1/3 of the powder sugar and the milk and mix at lowest
speed until smooth.
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On a cutting board split a vanilla bean with a sharp knife
Using the back of the knife take out the inside of both sides and
add into the mixing bowl
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Add the vanilla extract to the mixing bowl and add the rest of the
powder sugar. Mix until smooth.
To put the butter cream on the cupcakes you can use a piping
bag, put the cream in the bag and pipe onto the cupcakes. If you
do not have this you can use a sandwich bag with the following
technique.
Put a sandwich bag into a tall cup with the corner at the bottom.
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Put all the cream into the bag.
Collect the cream into a corner of the bag.
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Twist the open end of the bag and cut of the tip to make a hole
that is about 1cm wide.
Squeeze the bag lightly and squeeze onto the cupcake in a
circular motion.
The cupcakes are then ready to eat.
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Chocolate cupcakes are nice and sweet. The topping on the cupcake is a
chocolate ganache. Ganache is a mix of chocolate and cream used as
topping for cakes, cupcakes and other baked goods. For this recipe you
can make the ganache while the cupcakes are in the oven.
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Ingredients (for 12 cupcakes)
For cupcakes:
130g butter
130g sugar
130g flour
3 eggs
1 teaspoon baking powder
4 tablespoons cocoa powder
3 tablespoons of milk
For ganache:
150g of milk chocolate
100ml cream
Small bar of white chocolate
Equipment:
Mixer
Large mixing bowl
Scale
Cupcake tray
Cupcake liners
Whisk
Metal bowl
Pan
Spatula
Small knife
Sharp knife
Small bowl
Tea towel
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In the mixing bowl mix the butter at a medium high speed until it
is smooth.
Add in the sugar and mix at medium high speed until well
combined, occasionally scrape down sides.
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Crack one egg into a separate bowl and make sure there are no
pieces of the shell in it. While mixing add the egg to the
butter/sugar mixture. Mix until it’s all combined. Repeat for the
other two eggs and mix until well combined.
In a separate bowl mix the flour and baking powder with a whisk.
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Add a small amount of the flour mixture into the mixing bowl.
Mix at lowest speed until combined
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Add the flour in small parts and mix well in-between each time.
Once all the flour is added, mix at high speed until smooth, 1-2
minutes
Add 4 tablespoons of cacao powder and 3 tablespoons of milk,
mix until smooth.
Turn on the oven to 175oC
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Put cupcake liners into the tray, if you do not have a cupcake
tray put them onto a flat oven tray. Using 2 spoons put the
batter into the cupcake liners, divide it evenly among the liners.
Wait for the oven to heat up and put them into the oven. Put a
timer on for 20 minutes. After 20 minutes look at the colour and
test them with a tooth pick, if it comes out clean and the they
are done, if they are not done add 5 minutes to the timer, repeat
this until it comes out clean and they are golden brown.
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Once they are done take them out of the oven and wait until
they have completely cooled down.
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Fill the pan with water to the point that you can put the bowl on
top without it touching the water. Break the milk chocolate into
pieces and put into the metal bowl.
The water is ready when you put in the end of a wooden spoon
and small bubbles start to form. At no time in the process should
the water boil.
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Put the bowl over the pan. Stir continuously with a spatula or a
wooden spoon.
Stir with a spatula or wooden spoon until smooth and take the
bowl off the pan and turn off the heat.
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Put the bowl on a tea towl and let it cool for 3-5 minutes, stirring
every 30 seconds.
Add in cream and stir together.
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Put in fridge for a few hours, wait until it is spreadable. Take it
out and stir a little bit. Using a small knife spread the ganache
onto the cupcakes.
Using a small sharp knife scrape the side of the white chocolate.
Sprinkle the white chocolate over the cupcakes and they are
ready to eat.
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Super simple jam cupcakes made with a strawberry jam filling.
With an icing of powder sugar an jam they are nice and sweet.
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Ingredients (for 12 cupcakes)
For cupcakes:
130g butter
130g sugar
130g flour
3 eggs
½ teaspoon vanilla extract
1 teaspoon baking powder
Jam
For icing:
120g powder sugar
3 tablespoons milk
1 ½ tablespoons of jam
Equipment:
Mixer
Mixing bowl
Scale
Cupcake tray
Cupcake liners
Whisk
Piping bag or plastic bag or spoon
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In the mixing bowl mix the butter at a medium high speed until it
is smooth.
Add in the sugar and mix at medium high speed until well
combined, occasionally scrape down sides.
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Crack one egg into a separate bowl and make sure there are no
pieces of the shell in it. While mixing add the egg to the
butter/sugar mixture. Mix until it’s all combined. Repeat for the
other two eggs and mix until well combined.
In a separate bowl mix the flour and baking powder with a whisk.
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Add a small amount of the flour mixture into the mixing bowl.
Mix at lowest speed until combined
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Add the flour in small part and mix well in-between each time.
Once all the flour is added, mix at high speed until smooth, 1-2
minutes
Add the vanilla extract into the mixing bowl. Mix well for about 1
minute, until mixed through the batter.
Turn on the oven to 175oC.
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Put cupcake liners into the tray, if you do not have a cupcake
tray put them onto a flat oven tray. Using 2 spoons put a small
amount if batter in each liner to cover the base. You will have
about half the batter left, this is good.
Using the back of a spoon spread the batter so that the bottom
of the liners are covered.
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Using 2 small spoons put a small amount of jam in the middle of
the batter.
Do this for each of the cupcakes so that you have a small amount
of jam for each cupcake.
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Divide the rest of the batter among the liners to cover the jam.
Try to cover the jam completely with the remaining batter.
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Wait for the oven to heat up and put them into the oven. Put a
timer on for 20 minutes. After 20 minutes look at the colour and
test them with a toothpick. If you insert the toothpick into a
cupcake and it comes out clean, and the cupcakes are golden
brown, then they are done. If they are not done, add 5 minutes
to the timer and repeat this until it comes out clean and they are
golden brown.
Once they are done take them out of the oven and wait until
they have completely cooled down.
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Take the powder sugar and put into a small bowl. Add the milk to
the icing and mix with a spoon. Add the jam and mix well. If the
icing is still very thick add a bit more milk, mix until it is smooth
and spreadable. Put the mix into a piping bag or use the back of
a spoon to spread onto the cupcakes.
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Ingredients (for 12 cupcakes)
For cupcakes:
130g butter
130g sugar
130g flour
3 eggs
1 lemon
1 teaspoon baking powder
For icing:
120g powder sugar
1 tablespoon of milk
Equipment:
Mixer
Large mixing bowl
Scale
Cupcake tray
Cupcake liners
Whisk
Sharp knife
Cutting board
Piping bag or plastic bag or spoon
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In the mixing bowl mix the butter at a medium high speed until it
is smooth.
Add in the sugar and mix at medium-high speed until well
combined, occasionally scrape down sides.
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Crack one egg into a separate bowl and make sure there are no
pieces of the shell in it. While mixing add the egg to the
butter/sugar mixture. Mix until it’s all combined. Repeat for the
other two eggs and mix until well combined.
In a separate bowl mix the flour and baking powder with a whisk.
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Add a small amount of the flour mixture into the mixing bowl.
Mix at lowest speed until combined
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Add the flour in small part and mix well in-between each time.
Once all the flour is added, mix at high speed until smooth, 1-2
minutes
Using a zester or small grater zest a lemon and add it to the mix.
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Cut the lemon in half and squeeze out the juice over your hand
into the mixing bowl, this way the seeds won’t get into the
batter. Keep the second ha
Mix at highest speed until smooth.
Turn on the oven to 175oC.
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Put cupcake liners into the tray, if you do not have a cupcake
tray put them onto a flat oven tray. Using 2 spoons put the
batter into the cupcake liners, divide it evenly among the liners.
Wait for the oven to heat up and put them into the oven. Put a
timer on for 20 minutes. After 20 minutes look at the colour and
test them with a tooth pick, if it comes out clean and the
cupcakes are golden brown they are done, if they are not done
add 5 minutes to the timer, repeat this until it comes out clean
and they are golden brown.
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Once they are done take them out of the oven and wait until
they have completely cooled down.
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Put the powder sugar in a bowl. Take the second half of the
lemon and squeeze over the powder sugar. Mix it through the
powder sugar. Depending on the size of the lemon it will
probably be very thick. Add ½ teaspoon of milk and mix through.
Continue doing this until it has a texture that would stay on the
cupcake without it dripping off the cupcake.
Put this in a piping bag and spread onto the cupcakes, if you do
not have a piping bag use the back of a spoon to spread the icing
over the cupcakes.
They are then ready to serve.
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