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The Cupcake Life is wonderful with a cupcake

The Cupcake Life is wonderful with a cupcake. Mint Chocolate Cupcake…….……………3 Caramel Cupcake……………………….….4 Chocolate Cupcake…………………..…….5

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The CupcakeLife is wonderful with a

cupcake

Mint Chocolate Cupcake…….……………3

Caramel Cupcake……………………….….4

Chocolate Cupcake…………………..…….5

Birthday Cupcake………………………….6

Valentine Cupcake………………….……..7

Orange Cream Cupcake……………..…..8

Coconut Cupcake………………………….9

Cappuccino Cupcake………………........10

Mint Chocolate Cupcake

Ingredients60 g – Dark chocolate150 ml – water2 nos – Eggs150 g – Brown sugar¼ tsp – peppermint essence90 g – Butter125 g – Self-raising flour2 tbsps – Cocoa powder30 g - Ground Almond

For the topping:150 g – Butter (softened)250 g – Icing sugar1 tsp – Vanilla Extract2 tsps – Hot water2 drops – green food colouringGrated chocolate

Preheat the oven to 175 Celsius.

Methods:1) Line the cupcake tin.2) Melt the chocolate using double boil method and set aside to cool.3) Combine eggs, sugar, peppermint essence and butter in a mixing bowl and

beat until fluffy.4) Add on the sifted flour and cocoa until combine.5) Scoop out the mixture into the cupcake lines and bake.6) For the topping, beat all the ingredients and pipe on top of the cooled

cupcakes.

Caramel Cupcake

Ingredients 100 g – Dark chocolate140 g – Butter145 g – Brown sugar80 g – Golden syrup155 ml – Milk125 g – Plain flour40 g – Self-raising flour1 nos – Egg (lightly beaten)

For the topping:150 g – Butter250 g – Icing sugar2 tbps – Cocoa powder2 tps – Hot waterChopped nuts and chocolate chips

Preheat the oven to 170 Celcius.

Methods:1) Line the cupcake tin.2) Melt together the chocolate, butter, sugar, syrup and milk in a

saucepan.3) Add the sifted flour and self-raising flour into the mixture and

combine well. 4) Scoop out the mixture into the cupcake lines and bake.5) For the topping, mix all ingredients and pipe onto the cooled cupcakes

and garnish.

Chocolate Cupcake

Ingredients 250 g – Plain flour190 g – Sugar1/1 tsp – Baking powder1 tsp – bicarbonate of soda100 g – Butter2 nos – Eggs120 ml – Milk1 tsp – Vanilla essence115 g – Dark chocolate

For the topping:150 g – Butter (softened)250 g – Icing sugar2 tbsps – Cocoa powder2 tsps – Hot water

Preheat the oven to 180 Celcius.

Methods:1) Line the cupcake tin.2) Mix the sugar, baking powder, bicarbonate of soda and butter.3) Add the eggs, water, milk, vailla and melted chocolate and beat

well.4) Scoop into the caupcake lines and bake.5) For the topping, combine all ingredients and pipe on top of the

cooled cupcakes and garnish.

Birthday Cupcake

150 g – Butter150 g – Sugar175 g – Self-raising flour3 nos – Eggs2 tbsps – Cocoa powder1 tsp – Vanilla essence

For the topping:150 g – Butter250 g – Icing sugar1 tsp – Vanilla essence2 tsps – Hot water2 drops – pink food colouring

Preheat the oven to 175 Celcius.

Methods:1) Line the cupcake tin.2) Mix the eggs, butter, sugar flour and vanilla essence.3) Beat in for 2 minutes until light and creamy.4) Scoop into the cupcake lines and bake.5) For the topping, beat all the ingredients and pipe over the

cooled cupcakes.

Ingredients

Valentine Cupcake

Ingredients 150 g – Butter150 g – Sugar175 g – Self-raising flour3 nos – Eggs1 tsp – Vanilla essence

For the topping:Ready-to-roll fondant icingBlue food colouring

Preheat oven to 175 Celsius.

Methods:1) Line the cupcake tin.2) Combine all the flours and add on the wet ingredients and

mix well.3) Scoop into the cupcake line and bake.4) For the topping, combine all ingredients and pipe onto the

cooled cupcakes.

Orange Cream Cupcake

Ingredients190 g – Plain flour½ tsp – Baking powder100 g – Butter200 g – Sugar2 nos – Eggs1 tbsp – Orange juice½ tbsp – Orange zest170 ml – Milk

For the topping:100 g – Cream cheese28 g – Unsalted butter1 tsp – Orange zest½ tsp – Vanilla essence120 g – Icing sugar

Preheat the oven to 175 Celsius.

Methods:1) Line the cupcake tin.2) Mix all the dry ingredients and then add on the wet imgredients.

Mix well.3) Scoop into the cupcake tin and bake.4) For the topping, mix all the ingredients and pipe onto the cooled

cupcakes.

Coconut Cupcake

Ingredients 40 g – Desiccated coconut175 g – Icing sugar200 g – Plain flour1 tbsp – Baking powder3 tbsp – Ground almond115 g – Melted butter5 nos – Eggs white12 nos – Cherries

For the topping:150 g – Butter250 g – Icing sugar1 tsp – Vanilla essence2 tsp – Hot waterDesiccated coconut to decorate

Preheat the oevn to 190 Celsius.

Methods:1) Line the cupcake line.2) Mix all the dry ingredients.3) Add on the wet ingredients and combine well.4) Scoop onto the cupcake lines and bake.5) For the topping, mix all ingredients and pipe ontop of the cooled

cupcakes and garnish.

Cappuccino Cupcake

Ingredients250 g – Plain flour190 g – Sugar1/1 tsp – Baking powder1 tsp – bicarbonate of soda100 g – Butter2 nos – Eggs120 ml – Milk1 tsp – Vanilla essence115 g – Dark chocolate2 tbsp – Strong instand coffee

For the topping:225 g – Chcolate frosting1 tbsp – Strong instant coffee Cocoa powder

Preheat the oven to 180 Celcius.

Methods:1) Line the cupcake tin.2) Mix the sugar, baking powder, bicarbonate of soda and butter.3) Add the eggs, water, milk, vailla and melted chocolate and beat well.4) Scoop into the caupcake lines and bake.5) For the topping, combine all ingredients and pipe on top of the

cooled cupcakes and garnish.

The writer, Nur Amira Binti Hamdan, graduated her Bachelor in Culinary Arts at Management & Science University, Shah

Alam. Her passion in baking leads and inspired her to publish this recipe book.

Who can resist the charms of the cupcake? Small, yet perfectly formed, this tempting treat brings out the child in all of us. Much

more than a recipe book, The Cupcake covers absolutely the basis thing you’ll need

to know about making and decorating cupcakes.

With its clear step-by-step instructions, and inspiring ideas for giving cupcakes as gifts,

even the novice baker can produce professional-looking results.