Anyone know any simple cupcake recipes?!
I need just a really simple and easy one for a school assigment!
Anything will be greatly appreciated!
Thanks
Answers: Does anyone know any simple butter or vanilla cupcake recipes?
I need just a really simple and easy one for a school assigment!
Anything will be greatly appreciated!
Thanks
ok. here are the professional chefs recipes.
nigella lawson is the known as the fastest, easiest,and delicious recipes. you can watch her at youtube.com and get her recipes at http://www.foodnetwork.com, http://www.foodtv.ca, http://www.channel4.com/food/recipes/che... http://www.nigella.com
chef anna olson is known as a pastry chef. you can watch her at asian food channel show. or get her recipes online at http://www.asianfoodchannel.com/recipes_...
http://www.foodtv.ca/recipes/Browse/brow...
try these:
Cupcakes by nigella lawson
http://www.foodnetwork.com/food/recipes/...
Cupcakes:
1 stick plus 1 tablespoon soft butter
1/2 cup plus 1 tablespoon sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 to 3 tablespoons milk
Royal Icing, recipe follows
Special equipment: 12 bun muffin pan, lined with muffin papers.
Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Royal Icing:
*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice
Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
Yield: sufficient to generously ice 12 cupcakes
Lilac-or Chocolate-Topped Cupcakes by nigella lawson
http://www.foodnetwork.com/food/recipes/...
http://youtube.com/watch?v=eOu01Zzl3aw
For the cupcakes:
3/4 cup self-rising flour
1/2 cup very soft unsalted butter
7 tablespoons sugar
2 eggs
1 to 2 teaspoons vanilla extract
Few tablespoons whole milk
For the icing:
Approximately 1 1/4 cups confectioners' sugar, sifted, or instant royal icing
1 to 2 tablespoons water
Food coloring paste, I'm using Grape Violet
Gold chocolate button (or any candy coated chocolate)
1 recipe Chocolate Ganache, recipe follows
Special equipment: 1 (12-cup) cupcake pan or 3 (12-cup) mini-cupcake pans with appropriately sized paper baking cups
Preheat the oven to 400 degrees F.
For the cupcakes:
Put all the ingredients for the cupcakes except the milk into a food processor and blitz furiously. Then pour in the milk, and process again until you have a smooth batter. Divide the mixture between either the big muffin pans or the 3 small pans.
Cook the big cupcakes for about 15 to 20 minutes, and the small ones for about 10 minutes, although you might need to keep a closer eye on the little ones. Cool the cupcakes on a wire rack.
For the icing:
To ice the mini-cupcakes, mix the confectioners' sugar with a tablespoon or 2 of water from a recently boiled kettle or cold water (according to package instructions) for instant royal icing until you have a smooth, spreadable paste. In both cases add water slowly: you don't want this runny, and nothing is more irritating than having to start sifting more sugar. The merest, tiniest blob of food-coloring paste- in this case, as I said, Grape Violet - will be enough to bring a dizzy and rich-toned intensity to the proceedings; you can always add more coloring if you want, but again the important thing is to guard against having to do any more sifting. And if you have been too heavy-handed and landed yourself with a batch of unusable dark icing, then just make up some more plain white icing and add to tone down.
Slice any peaking humps off the tops of the cakes with a sharp knife and then pour, from a dunked-in spoon, the icing over each cake until the tops are thickly and smoothly covered. Let stand for a couple of minutes until the icing has set a tiny bit and then dot a gold button or other decoration of your choice on top.
Chocolate Ganache by nigella lawson:
7 ounces bittersweet chocolate, with a minimum 70 percent cocoa solids, chopped, or use chocolate buttons
3/4 cup plus 2 tablespoons heavy cream
Put both ingredients in a saucepan and, over low heat, cook until the chocolate's melted. Whisk together with handheld mixer or electric whisk (for ease and preference), watching the mixture become thick and glossy. Spoon and smooth over your waiting cupcakes. . Let stand for a couple of minutes until the icing has set a tiny bit and then decorate in whatever way you want.
Yield: enough to ice 12 normal-sized cupcakes
Chocolate Cherry Cupcakes by nigella lawson
http://www.nigella.com/recipes/recipe.as...
for the cupcakes:
125g soft unsalted butter
100g dark chocolate, broken into pieces
300g morello cherry jam
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self-raising flour
12-bun muffin tin and papers
for the icing:
100g dark chocolate
100ml double cream
12 natural-coloured glace cherries
Preheat the oven to 180?C/gas mark 4.
Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.
Makes 12.
Lavender Trust Cupcakes by nigella lawson
http://www.nigella.com/recipes/recipe.as...
FOR THE CUPCAKES:
125g self-raising flour
125g very soft unsalted butter
125g lavender sugar, sieved
2 eggs
pinch salt
few tablespoons milk
FOR THE ICING:
250g Instant Royal Icing powder
violet food colouring paste
handful real lavender stalks
Preheat the oven to 200oC/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases. Take butter, eggs and milk out of the fridge in time to make sure they're at room temperature.
Put all the ingredients for the cupcakes, except for the milk, into the bowl of a food processor, fitted with a double-bladed knife, and blitz till totally combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, then remove the blade and spoon and scrape the batter equally into the waiting cupcake cases. Remember the cakes rise as they bake: there is enough mixture to fill each case adequately even if you panic when you first look at it.
Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch. Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool.
Once they're cool, you can get on with the icing. You want the icing to sit thickly on the cupcakes not run off them, and you can aid this by cutting off any risen humps with a sharp knife first, so that each cake is flat-topped. Be careful if you're icing over any cut surface: you want no crumbs dislodged and left behind to besmirch the smoothness of the topping.
Make the icing according to packet instructions, dyeing the mixture a faint lilac with a spot or two of food colouring: I like to use the solid pastes for which you may have to go to a specialist cake decoration shop, I'm afraid; the colour you'll want here is generally labelled 'grape violet'. Go carefully, though: we want pastel serenity here, not Seventies record-sleeve murk.
Top each pretty-pale cupcake with a little sprig of lavender before the icing's set dry.
Makes 12 cupcakes
Double chocolate cupcakes
http://www.taste.com.au/recipes/7683/dou...
Makes 12
Ingredients
1 quantity classic cupcake recipe
1/2 cup cocoa powder, sifted
3/4 cup dark or milk choc bits
1 tablespoon cocoa powder, extra, to serve
1/2 cup cream
200g dark chocolate, roughly chopped
Method
Follow step 1 of classic cupcake recipe, reducing self-raising flour to 11/2 cups. Stir in cocoa powder and choc bits.
Follow step 2.
Bake cupcakes following step 3.
Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.
Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth.
http://www.joyofbaking.com/VanillaCupcak...
That's a really easy one. :)
Basic Vanilla Cup Cake Recipe
Ingredients
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
1 tsp vanilla extract
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.