Carrot Cake Cupcake Recipe

Posted by skye in Baking, baking carrots, cakes, carrot recipe, carrots, chocolate cupcakes, cocoa, cookies, cream cheese, cupcakes, desserts, eggs, frosting, ingredients, muffins, raw carrots, recipe, sweets, yummy

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Ingredients • 2 cups all purpose flour • 2 cups sugar • 3 cups finely shredded carrots • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1 cup vegetable oil • 4 large eggs    Directions:   Preheat oven to 350 degrees.   Line cupcake pans with paper liners if desired. Combine all dry ingredients in a large mixing bowl.  Mix at low speed for 30 seconds, scraping bowl constantly while mixing.   Mix at high speed for 3 minutes, scraping bowl every minute. Pour batter into cupcake liners until they are 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. These Carrot Cake Cupcakes are good with a cream cheese frosting.

Sponge Cupcake

Posted by skye in Baking, eggs, muffins, sponge, sponge cake, sponge cupcakes, sponge feelings, sponge ingredients

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Ingredients

• 1  cup cake flour
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 large eggs, separated
• 2 tablespoons ice water
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract

Direction:

 

Before you begin mixing these low fat cupcakes, warm the oven to 325 degrees and line cupcake pans with liners.

Place ice water in bowl with egg yolks.  Set aside.

In a separate bowl, beat egg whites until just frothy.
Add cream of tartar and continue beating until stiff.  Set aside.

Beat egg yolks until they are lemon colored.  Add sugar to beaten egg yolks gradually and mix until well blended.

Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.

Add lemon juice and almond extract to the egg yolk mixture.  Fold egg yolks into the stiff egg whites.

Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.

Cool sponge cake cupcakes completely in the cupcake pans.

Chocolate Cupcake

Posted by skye in Baking, cakes, chocolate cupcakes, cocoa, cookies, cream cheese, cupcakes, frosting, muffins, recipe, recipes, red velvet, sweets, yummy

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Chocolate Cupcake Recipe

Ingredients

• 1 1/3 cups all purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1 cup hot water
• 1/2 cup unsalted butter
• 1 cup granulated sugar, sifted
• 2 pieces raw eggs
• 2 tsp vanilla essence

Frosting:

• 2/3 cup unsalted butter
• 1  1/3 cups confectioners’ sugar, sifted
• 4 ounces unsweetened chocolate
• 1  1/2 tsp vanilla essence

Cooking Procedure

1. Combine flour, baking powder, and salt in a mixing bowl and whisk thoroughly until the ingredients are evenly distributed. Set aside.
2. Put the cocoa powder in the bowl where the hot water is and stir until the cocoa powder is diluted. Set aside.
3. Combine the butter and sugar in a separate mixing bowl then cream (electric mixer is needed) until texture become fluffy
4. Add the eggs while mixing continuously then put-in the vanilla essence.
5. Put in half of the flour-baking powder-salt mixture then mix well.
6. Add the other half of the flour-baking powder-salt mixture then continue mixing until all the ingredients are well distributed.
7. Pour the cocoa mixture and continue mixing until texture becomes smooth.
8. Preheat the oven to 375 degrees Fahrenheit
9. Fill the cupcake pan with cupcake paper cups.
10. Put the batter in each paper cup then bake for 18 minutes (insert toothpick in the cupcakes, if it comes out clean then the cupcakes are done).
11. Remove the cupcake from the oven and allow to cool down over a wire rack.
12. Melt the chocolate by placing it in a bowl over boiling water.
13. Once melted, set aside and allow to cool down to room temperature
14. Put the butter in a mixing bowl then cream (use electric mixer)
15. Add the sugar and continue mixing until the texture becomes fluffy.
16. Put-in the vanilla essence and chocolate then mix thoroughly until texture becomes smooth.
17. Place the frosting over the cupcakes.
(I use a pipe so that the frosting can easily be swirled. If you don’t have any tools, you may use a spoon or spatula to spread the frosting.
18. Serve with a smile. Share and enjoy!

Chocolate Cupcake Recipe

Posted by skye in chocolate cupcakes, cocoa, cupcakes, desserts, frosting, recipe

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Here is a simple and very delicious cupcake recipe that one can make. 

Chocolates are the sweetest and yummiest desserts in the entire universe. no one can ever resist on this.

Chocolate Cupcake Recipe

Ingredients:

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 or cocoa
 

Procedure: 

Preheat the oven to 350 degrees. 
Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. 
Mix at low speed for 30 seconds, and scrape bowl. 
Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. 
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool

Creamy Red Velvet Cupcake Recipe

Posted by skye in Baking, cakes, cookies, cream cheese, cupcakes, frosting, recipe, recipes, red velvet, sweets, yummy

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The very famous and elegant red velvet cupcake is a delightful desert.  This is the best moist, very flavorful and delicious cupcake.

Red Velvet Cupcake

Things you need:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda

2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature

Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened

4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 muffin pans with 12-cup  cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. And add the sifted dry ingredients to the wet and mix it until smooth and well combined.

Divide the batter evenly among the cupcake pan about 2/3 filled. Bake into the oven for about 20 to 22 minutes. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with pecans and a raspberry or strawberry.
Frost the cupcakes with a butter knife or better pipe it on with a star tip.