We are having a bakesale at school ! what can i do?!
and so i want to make cup cakes but i want the icing to just be gorgeous
like what kind of styles can i do i want them to be bright colours and i want them to just look deliciouus!
are there any piks that can help me
THANK U SO MUUCH
Answers: we are hacing a bake sale at school!!
and so i want to make cup cakes but i want the icing to just be gorgeous
like what kind of styles can i do i want them to be bright colours and i want them to just look deliciouus!
are there any piks that can help me
THANK U SO MUUCH
Frosting
NGREDIENTS
4 cups confectioners' sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract
DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.
web sites
allrecipes.com
www.cupcakerecipe.net/ - 76k - yjis website looks interesting
www.cupcake-recipes.com - good pictures of cup cakes
this is my favourite recipe
FLOWER POT CUPCAKES
Things you need:
24 ice cream cones (flat bottom)
1 box Pillsbury Plus cake mix
1 container of cake icing
4 egg whites
1/2 c. water
1/4 c. oil
Preheat oven to 350 degrees. Prepare cake mix as directed. Fill ice cream cones to 1/2 full. Stand on cookie sheet and place in oven. Cook for 20 minutes. Cool and decorate with icing. For added touch sprinkle with decoration of your choice. Makes 24 cupcakes.
or with picture www.taste.com.au/recipes/8958/birthday+c... - 44k
Cooking Time 20 minutes
Makes 24
Ingredients
250g unsalted butter, softened
1 1/2 cups (330g) caster sugar
2 tsp vanilla extract
4 eggs
3 cups (450g) self-raising flour, sifted
1 cup milk
Assorted sweets, to decorate
Frosting
125g unsalted butter, softened
250g cream cheese, softened
1 tsp vanilla extract
4 cups (640g) icing sugar, sifted
Method
Preheat oven to 180°C. Using an electric mixer, beat butter, sugar, 1/4 tsp salt and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add 1/2 the sifted flour and 1/2 milk and stir until combined, then add remaining flour and milk and stir until combined.
Line two 12-hole (1/3-cup capacity) muffin tins with paper cake cases. Spoon 2 tbs mixture into each paper case, then bake for 20 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool cakes in tin.
For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour.
With a spoon or palette knife, spread frosting over tops of cooled cakes, then decorate as desired with assorted sweets. Un-iced cakes can be made a day ahead and stored in an airtight container.
just use you imagination - plan a theme and add to your cakes - go to a cake shop or supermarket and see what decorations are available
cupcakestakethecake.blogspot.com/2006/02... - 96k this is for teddy bear cup cakes its a picture
Tiny teddy cupcakes
Preparation Time 40 - 80 minutes
Cooking Time 25 minutes
Makes 16
Ingredients
125g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
1 tsp vanilla essence
200g (1 1/3 cups) self-raising flour
50g (1/2 cup) cocoa powder
185ml (3/4 cup) milk
16 Arnott's Tiny Teddy chocolate biscuits
Caramel topping
1 x 395g can condensed milk
1 tbs golden syrup
30g butter
Method
Preheat oven to 180°C. Line sixteen 125ml (1/2-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour and cocoa, alternately with the milk, until combined.
Spoon the mixture among paper cases. Bake for 15 minutes or until a skewer inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.
To make the caramel topping, place the condensed milk, golden syrup and butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until mixture thickens.Transfer to a heatproof bowl and stir for 1-2 minutes or until cooled slightly.
Spread 2 teaspoons of caramel topping over each cupcake. Set aside for 30 minutes to set. Top cupcakes with biscuits to serve.
Notes & tips
Prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container. Continue from step 3 up to 2 hours ahead.
good picture available www.taste.com.au/recipes/16334/tiny+tedd... - 43k -
good luck
carrot cake cupcakes with cream cheese frosting.. look for recipe on Everyday baking (martha Stewart)
cheak out these beautiful cup cakes on these two websites below. hope i helped.
Banana Cupcakes
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs, beaten
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup sour milk or buttermilk
1 cup mashed bananas
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup nuts (optional)
Cream shortening and sugar together. Add eggs and beat well.
Sift together flour, salt, baking powder and baking soda. Add these ingredients to the shortening mixture alternately with milk and bananas. Stir in vanilla extract, raisins and nuts. Blend well. Spoon into greased muffin cups until half full (or use paper liners) Bake at 375 degrees F for 20 minutes.
Yields 2 1/2 dozen cupcakes.
Banana Icing.
Ingredients
1/2 C. butter
1 box confectioners' sugar
2 bananas, mashed
1 C. nuts
Directions
Cream butter, add sugar until mixture is of the consistency of whipped cream. Fold in bananas & nuts. A little lemon juice may be added, if desired.