Best Cupcake Recipes

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  • Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

    416-322-6552 x 3133 / mquibell@robertrose.ca

    Credit to accompany all recipes/images: Excerpted from 150 Best Cupcake Recipes by Julie Hasson 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. Lemon Yogurt Cupcakes (page 45) Makes 12 cupcakes This cupcake recipe is adapted from Donna Hay's recipe for Lime and Yoghurt Loaf Cake. Let me just say that these cupcakes are to die for! This recipe is a little bit like pound cake with lots of luscious lemon flavor. Preheat oven to 350F (180C) Muffin pan, lined with paper liners 114 cups all-purpose flour 300 mL 1 tsp baking powder 5 mL 14 tsp salt 1 mL 1 cup granulated sugar 250 mL 12 cup unsalted butter, melted 125 mL and cooled 1 egg 1 12 cup plain yogurt 125 mL 2 tsp grated lemon zest 10 mL 3 tbsp freshly squeezed lemon juice 45 mL 12 tsp lemon oil or lemon extract 2 mL (see Tip) Frosting (see Frosting suggestions, below) 1. In a small bowl, whisk together flour, baking powder and salt. 2. In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice, and lemon oil, beating until smooth. Add flour mixture, beating just until smooth. 3. Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting. Tip: These cupcakes are fabulous when baked in a silicone cupcake pan (see Tools and Equipment, page 11). Variation: To make lime cupcakes, you can substitute lime juice for the lemon juice, lime zest for the lemon zest, and lime oil for the lemon oil. If you don't have lime oil, just omit it.

  • Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

    416-322-6552 x 3133 / mquibell@robertrose.ca

    Frosting suggestions: Vegan Lemon Glaze (page 181), Vanilla Cream Frosting (page 160) or Lemon Cream (page 164). Lamington Cupcakes (page 108) Makes 12 cupcakes Traditionally, Lamingtons are squares of cake coated in a chocolate glaze and rolled in coconut. This is my chocolate cupcake version, which is equally delicious. Preheat oven to 350F (180C) Muffin pan, lined with paper liners 114 cups all-purpose flour 300 mL 12 cup loosely packed sweetened 125 mL flaked coconut 12 cup unsweetened Dutch-process 125 mL cocoa powder, sifted 34 tsp baking soda 3 mL 14 tsp salt 1 mL 1 cup granulated sugar 250 mL 13 cup canola oil75 mL 1 egg 1 1 tsp vanilla 5 mL 34 cup buttermilk175 mL 34 cup semisweet chocolate chips175 mL 14 cup whipping (35%) cream60 mL 12 cup packed sweetened flaked 125 mL coconut, lightly toasted and cooled (see Tips) 1. In a small bowl, whisk together flour, coconut, cocoa powder, baking soda and salt. 2. In a bowl, whisk sugar, oil and egg until smooth. Add vanilla, mixing well. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. 3. Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. 4. Topping: In a microwave-safe bowl, combine chocolate chips and cream. Microwave, uncovered, on High for 30 to 40 seconds or until cream is hot and chocolate is soft and almost melted. Stir mixture until smooth. Let stand for 5 minutes tocool slightly. 5. Working with one cupcake at a time, spread some of the chocolate mixture over top of cupcake. Sprinkle some of the toasted coconut over melted chocolate and place on a baking sheet. Repeat

  • Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

    416-322-6552 x 3133 / mquibell@robertrose.ca

    with remaining cupcakes, chocolate and coconut. Refrigerate cupcakes until chocolate is firm (see Tips, left). Tips: To toast coconut: Place coconut in a nonstick skillet over medium heat and cook, stirring constantly, for 3 to 5 minutes or until lightly browned. Be careful not to let it burn. Transfer to a plate and let cool. If you prefer a softer chocolate topping, serve immediately. Variation: For a slightly different texture, don't toast the coconut before sprinkling it on cupcakes.