Cupcakes

= = Cookies, pies and cakes are delicious, but everyone knows that cupcakes are the perfect party treat. Not too big and not too small, cupcakes are a delightfully versatile dessert that can be served on paper plates at a picnic or presented in an elegant, statuesque tower at a [|wedding]  or other formal celebration. They also run the gamut in flavor, ranging from plain yellow with [|chocolate]  frosting to key lime with meringue. No matter what size, taste or toppings you favor, there's a cupcake recipe (or 20) bound to satisfy every taste bud.

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= The Anatomy of a Cupcake =



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toc = Cupcake Rage =

[|Crazy for cupcakes]


Read more: [|http://baking-management.com/ingredients/crazy-cupcakes-0109/#ixzz1lUM8gvgB]



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Source: [] Banana Chocalate Muffins, my favorites! = = = =

= = = Recipes =

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Perfect Vanilla Cupcakes
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There are many recipes for the most classic cupcake of them all, the vanilla cupcake! I myself have tried many and some turned out well and others, not so much. The perfect vanilla cupcake will be light, moist and fluffy with a nicely risen domed top.

 **Perfect Vanilla Cupcakes** Recipe by Glorious Treats Yields- 15-16 cupcakes 1 1/4 cups cake flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

2 eggs 3/4 cup sugar 1 1/2 teaspoons pure vanilla extract <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1/2 cup oil (vegetable, canola or extra light olive oil) <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1/2 cup buttermilk <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Directions- <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* Preheat oven to 350*F. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* Bake cupcakes in pre-heated oven for 12-14 minutes. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* Frost as desired when fully cool. I love to use my favorite [|Vanilla Cream Cheese Frosting] recipe.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* Feel free to use this recipe for a cake as well. The recipe above will work for a 6" cake. Double the recipe for an 8" or 9" cake. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

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<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;"> Perfectly Chocolate Cupcakes <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">(makes 24-27 standard sized cupcakes) <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;"> <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Source: []

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">2 cups sugar <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1 3/4 cups all purpose flour <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">3/4 cup unsweetened cocoa (best quality available) <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1 1/2 teaspoons baking powder <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1 1/2 teaspoons baking soda <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1 teaspoon salt <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">2 eggs <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1 cup whole milk <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1/2 cup vegetable oil <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">2 teaspoons vanilla extract (best quality available) <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">1 cup boiling water

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Directions- <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Line muffin tin with paper liners. Heat oven to 350*F.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Stir in boiling water (the batter will be thin, don't worry, this is right).

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Bake cupcakes for aproximately 22-24 minutes.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;">Cool completely on wire rack before frosting.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: left;"><span style="background-color: #ffffff; color: #333333; font-family: Georgia,serif; font-size: 70%;"> Source: []

= Decorating =

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: center;">One topic that I often receive questions on, is how to decorate cupcakes. I've been wanting to post on this topic for some time, but wanted to do a nice complete post, something that would be a nice reference for you to come back to. I hope this post will be a good resource for you. I remember when I first started decorating cupcakes I too was very interested in (and intimidated by) creating a beautiful swirl on cupcakes. After doing it only a few time I found that filling a piping bag and adding a nice swirl of frosting on cupcakes is actually much easier and quicker than spreading frosting!

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: center;">A few tips to get you started... <span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: center;">In order for the frosting to have enough body (be thick enough) to hold up, you need a good frosting to start with. Make sure not to add to much liquid, or allow your ingredients to be too warm. I would not recommend using canned (pre-made) frosting to pipe on cupcakes, it's usually not firm enough to hold up. I have heard of people adding powdered sugar to canned frosting to thicken it... but if you are going to do that, it's just as easy to make it yourself.

<span style="background-color: #ffffff; color: #333333; display: block; font-family: Georgia,serif; text-align: center;">I've posted recipes for [|American Buttercream], and [|Cream Cheese Frosting] , the two frostings I use most of the time. [|Swiss Meringue Buttercream] (explained beautifully by Rosie of Sweetapolita) also makes a beautiful frosting for piping. Source: []

How To Frost Cupcakes With A Beautiful Swirl
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<span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">Here are some simple tips and techniques to help you make beautiful cupcakes. If you have ever been curious about the pretty, ruffly swirls on top of cupcakes… I’m hear to show you how simple it really is! Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier!

<span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">Ready to make some beautiful cupcakes?

<span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">You’ll need…

<span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">A large pastry bag <span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">A Wilton 2D or 1M pastry tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly) <span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">A batch of delicious, thick icing <span style="background-color: #fefcfb; color: #3e3d3d; font-family: Candara,;">Baked and cooled cupcakes <span style="background-color: #ffffff; color: #3e3d3d; font-family: Candara,;">Directions: <span style="background-color: #ffffff; color: #3e3d3d; font-family: Candara,;"> 1. Hold the piping bag straight up, start frosting from the outside edge (about 12 o’clock position), and begin swirling around the outside edge. 2.-3. Continue squeezing with constant pressure as you work around the edge of the cupcake (I go counter-clockwise, but I don’t think you have to). <span style="background-color: #ffffff; color: #3e3d3d; font-family: Candara,;">4.-5. Continue in a spiral motion, creating another layer of icing, working in toward the center. 6. Finish the spiral in the center, release pressure on the bag, and pull straight up. Voila! A beautifully frosted cupcake.

<span style="background-color: #ffffff; color: #3e3d3d; font-family: Candara,;">

<span style="background-color: #ffffff; color: #3e3d3d; font-family: Candara,;">A few notes… the most common problem people seem to have with piping frosting on cupcakes is the frosting not being thick enough to hold it’s shape. Make sure your ingredients (butter, milk, etc) are nice and cool as you make your icing, and make sure not to add too much liquid. If you find the icing a bit soft, you can put it in the refrigerator to firm up a bit, or if necessary add a bit more powdered sugar.

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= Cupcake Books =

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