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Coffee cupcakes with chocolate frosting

For the cakes
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175 g self-raising flour 175 g butter, at room temperature 175 g caster sugar 3 large eggs 45 ml espresso coffee 75 g pecans, roughly chopped

For the syrup
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30 ml hot espresso coffee 50 g light muscovado sugar

For the topping
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100 g mascarpone, at room temperature 50 g milk chocolate, melted and cooled 12 pecan halves

Method
1. Preheat the oven to 180C/gas 4. Whisk the flour, butter, sugar and eggs together in a large bowl, until smooth and fluffy. 2. Fold in the coffee and chopped nuts. 3. Spoon the mixture into 12 paper cake cases set them in a muffin or tartlet tin. Bake for 15 minutes or so, until risen and firm to the touch. 4. While the cakes are in the oven, stir the sugar and espresso together. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool. 5. To make the topping, whisk the mascarpone and cool melted chocolate together until smooth. Spread over the cakes, decorate each with a pecan half and serve straight away.

. 4. Melt the chocolate over a pan of hot water. Invert on to a wire rack to cool.White chocolate. salt and the almonds. Fold in the flour. Purée the remaining raspberries then push them through a sieve to eliminate the pips. 3. almond and raspberry cake Ingredients          100 g good quality white chocolate 150 g unsalted butter. Very gently smooth over with a spatula so the batter almost covers the berries. Beat the butter and caster sugar until fluffy then stir in the eggs one by one. covering loosely with foil for the last 10 minutes. Bake in the oven for about 45 minutes. Tip into the prepared tin. spread the icing over the top. it should come out clean. softened 150 g caster sugar 2 large eggs 100 g self-raising flour pinch salt 50 g ground almonds 200 g raspberries 200 g golden icing sugar Method 1. Beat in the icing sugar until smooth. then once thoroughly combined. 2. Preheat the oven to 180ºC and base-line and butter a deep 18cm cake tin. Once the cake is cool. Take 100g raspberries and poke these into the surface all over. Do not worry if some poke out. stir in most of the melted chocolate (you need to leave about 1 tablespoon to drizzle). Re-melt the chocolate if necessary then drizzle over top in zigzags or straight lines. Test for readiness by inserting a wooden cocktail stick.

2. sifted 2 drops vanilla extract 55 g roughly crushed maltesers Method 1. Divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 . Add all the vanilla and then the eggs one at a time. Using a metal spoon fold in the flour. You can use an electric hand whisk to do this. 4.Maltesers cupcakes For the sponge          200 g softened butter 150 g caster sugar 50 g brown sugar 2 drops vanilla extract 4 sized eggs 200 g plain flour 10 g baking powder pinches salt 80 g maltesers For the butter cream     250 g butter 500 g icing sugar. If the mixture begins to look like it has curdled add a couple of table spoons of the flour and beat well until the mixture looks smooth. baking powder and salt (add them altogether) and then stir in the maltesers. whisking well after each addition. Cream together the butter and both sugars until it is light and fluffy. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a cupcake/muffin tin with cupcake cases. 3.

Sticky toffee cupcakes with salted cream caramel Ingredients        180 g dates. 6. whisk together the butter. you can either dollop the buttercream on top of each cupcake and spread it around with a knife.minutes or until a skewer (or toothpick) inserted in to the middle of a cupcake comes out clean. 5. icing sugar and vanilla until it becomes pale and fluffy. pitted and chopped 1 tsp vanilla extract 180 g self-raising flour 1 tsp bicarbonate of soda 80 g unsalted butter 150 g muscovado sugar 2 eggs. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. To decorate: once the cupcakes are ready. Sprinkle on some crushed maltesers to finish. Onced cooked remove from the oven and leave to cool in the tin. lightly beaten For the caramel     125 g caster sugar 80 ml double cream 1/2 tsp salt 1 tsp vanilla extract For the buttercream    1/2 tsp salt 1 tsp vanilla extract 160 g butter . For the buttercream: using and electric hand whisk.

9. pour 180ml boiling water over the dates and leave to soak for 20 minutes. Preheat the oven to 180ºC/fan170ºC/gas 4. slipping in 1 tbsp flour about halfway through to prevent curdling. solid-based pan over a gentle heat. Wait a few minutes. or spread it on with a palette knife . such as dulce de leche simply mix it with the salt and vanilla. gently break up the dates and stir in the vanilla. For the buttercream Cream the butter and icing sugar for at least 5 minutes with an electric mixer and add the caramel or the dulce de leche. 3. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. 2. Leave until stone cold. with a fork. 10. Add the eggs gradually. If using shop bopught caramel sauce. Keep stirring. 200 g icing sugar Method 1. Place the paper cases into a 12 hole cupcake tin. It will react. leaving the pan undisturbed but watching it like a hawk and. and you may think it has gone wrong. adding the salt and the vanilla. 5. fold in the remaining flour and then the date mixture. Lastly. as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker. 8. stand well back. and add the cream. For the caramel Dissolve the sugar and 60ml water in a small. then increase the heat to a boil. it hasn’t. 4. 6. beating between each addition. 7. Remove and leave to cool. Put the buttercream into the piping bag fitted with the star nozzle and pipe it on to the cakes. or ‘seize’. Spoon into the cupcake cases and bake for 15–20 minutes (the tops should spring back when pressed with a finger). remove immediately from the heat. Be very careful as it is searing hot and it may splatter a little. In a heatproof bowl. Sift the flour and bicarbonate of soda into a bowl and set aside.

(optional). Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. . (optional) silver balls. See Cook's note sprinkles. Preheat the oven to 180C/160C fan/ gas 4. 2. (optional) hundreds and thousands. fluffy and pale. sifted 1 tsp vanilla extract 1 tbsp milk For the frosting:      75 g butter. choose your favourite colours To decorate:      crystallised flower petals. 4. stir through the vanilla extract and milk. 3.Ingredients       150 g butter. Cream together the butter and sugar until light. beaten 150 g self-raising flour. at room temperature 150 g icing sugar 1 tbsp milk 1 tsp vanilla extract a selection of food colouring. (optional) Method 1. Finally. (optional) sweets. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. softened 150 g sugar 3 eggs.

Once the cupcakes are totally cool. Mix your chosen food colouring colours into the icing to give an even colour. The frosting should be light and creamy. 8. stirring regularly. then start to sift in the icing sugar. 7. . Line cupcake pans with paper liners.5. Add the vanilla extract and milk. Then allow to set for at least 30 minutes Chocolate Cupcake 2 cups all purpose flour • 2 cups sugar • 1/2 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon baking soda • 1/2 cup shortening • 3/4 cup water • 2 large eggs • 3/4 cup milk • 1 teaspoon vanilla • 4 ounces melted unsweetened baking chocolate Chocolate Cupcake Recipe Directions Preheat oven to 350 degrees. 6. Remove from the oven and cool on a wire rack. Bake for 15-20 minutes until golden and springy to the touch. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth. spoon or pipe the icing onto your cupcakes and finish with your chosen decorations.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Fill liners 1/2 to 2/3 full of batter. PISANG Ingredients cupcake batter • • • • • • • • • • 2 1/2 cups all purpose flour 1 1/2 cups sugar 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup softened butter 2 medium ripe bananas (mashed well) 1 teaspoon vanilla extract 3 large eggs 3/4 cup buttermilk nut topping • • • • 1 cup packed brown sugar 1/2 cup butter 1/4 cup heavy cream 1 cup chopped walnuts cupcake filling • • • • • • • 1/2 cups sugar 3 tablespoons all purpose flour 1/4 teaspoon salt 1 cup 2% milk 1 large egg. and place on wire racks to cool completely. Cool 10 minutes in pans then remove from pan. and scrape bowl.Combine all ingredients into large mixing bowl. Frost when chocolate cupcakes are completely cool. beaten 1 tablespoon butter 1 teaspoon vanilla extract . Mix at low speed for 30 seconds. Mix at high speed for 3 minutes.

Add eggs 1 at a time.• 2 medium. Mix for 1 minute on low speed. . Mix at low speed until just mixed then high speed for 1 minute. and salt in a medium saucepan. Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely. butter. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Over medium heat. Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Add half of flour mixture to egg mixture. Pour into bottom of liners. mixing on low speed for 30 seconds after each addition. Remove from heat as soon as butter melts. Spoon cupcake batter over the topping in cupcake liners. Mix on low speed for one minute. Stir well. Make sure the batter is even spread over the brown sugar walnut topping. stirring constantly. Add remaining flour mixture and buttermilk. you should prepare the filling. evenly dividing the topping mixture. Continue stirring and heating until mixture starts to boil. In a separate bow. Continue stirring milk mixture constantly and add tempered egg to the mixture. Remove from heat. sugar. Sprinkle walnuts on top of mixture. Line cupcake pans with paper or foil liners. and cream in a small saucepan over low heat. While cupcakes are baking. Scrape bowl and add mashed banana and vanilla. Combine flour. baking soda and salt. combine flour. The liners should be 1/2 to 2/3 full. Stir and continue cooking until mixture is bubbly. Stir constantly while heating. baking powder. ripe bananas sliced thin • whipped cream Banana Walnut Torte Cupcakes Recipe Directions Preheat oven to 350 degrees. add milk slowly. Cool 15 minutes at room temperature then refrigerate for at least one hour. Prepare cupcake topping by combining brown sugar. Stir in vanilla and butter. Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well.

haluskan 3 butir telur 200 gram tepung terigu protein sedang ½ sdt baking powder 20 gram keju cheddar parut untuk taburan Cara Membuat: 1. 2. Cut cupcakes in half horizontally and set aside top half. Put a small amount of whipped cream on top of banana layer. 3. Place next cake layer and repeat filling. ENJOY!!!! PISANG LAGI Bahan:        150 gram margarin 75 gram gula palem 100 gram pisang ambon. Top with remaining filling. If you're feeling very creative. slice cupcakes so you have 3 cake layers. bananas. Carefully remove cupcakes from liners. Banana cake or cupcakes: 125g (4oz) butter 175g (6oz) sugar 2 eggs 2 large mashed ripe bananas .Once the filling and cupcakes are cool. Kocok margarin dan gula palem 7 menit sampai lembut. Tambahkan telur satu per satu bergantian dengan sebagian tepung terigu sambil diayak dan dikocok rata. Oven 25 menit dengan suhu 180 derajat Celsius. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Tuang di cup kertas. 4. and whipped cream. bananas. Masukkan sisa tepung terigu dan baking powder sambil diayak dan dikocok rata. Tabur keju cheddar parut. and whipped cream. and carefully replace top of cupcake. you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. and place walnut side up on plates. Kocok Rata. bananas and whipped cream. Top bottom with filling. Masukkan pisang ambon. Place last cake layer carefully and top with whipped cream.

7. Add baking soda that has been dissolved in hot milk. 4. If you can wait that long .1 tsp Baking soda 2 Tbsp boiling milk 1 tsp baking power 225g (8oz) flour 1. Dont overbeat the batter. Note: They are even better the next day. Cream butter & sugar till light and fluffy. 3. 2. 6. For a cake bake it in a 20cm ring pan on 170 C (325 F) for about 45 mins. 5. Mix in mashed bananas. This mixture will produce around 18 standard size cupcakes and they are baked at 170 C (325 F) for approx 18-25 mins. Lastly mix in sifted flour & baking powder. 8. You want them to be light golden brown and a toothpick comes out clean. Add eggs one at a time.