All About Cupcakes
Content
Amount
Carrot Cake Cupcakes
Equals
1 tablespoon (tbsp) 3 teaspoons (tsp) 2 tablespoons
1/8 cup (c)
4 tablespoons
1/4 cup
8 tablespoons
1/2 cup
12 tablespoons
3/4 cup
16 tablespoons
1 cup
1 fluid ounce (fl oz) 2 tablespoons 4 fluid ounces
1/2 cup
8 fluid ounces
1 cup
12 fluid ounces
1 1/2 cups
16 fluid ounces
2 cups
1 cup
1/2 pint
2 cups
1 pint (pt)
4 cups
2 pints
2 pints
1 quart (qt)
4 quarts
1 gallon (gal)
1 pound (lb)
16 ounces (oz)
2 2 3 1 1 1 1 4
cups all-purpose(plain) flour cups sugar cups finely carrots (grated or shredded) teaspoon baking powder teaspoon baking soda teaspoon ground cinnamon cup vegetable oil eggs
Preheat oven to 350F (180C). Line cupcake pans with paper liners. Combine all ingredients in a large mixing bowl. Using an electric mixer, beat at low speed for 30 seconds, until combined, and then continue at high speed for 3 minutes. Spoon mixture into cupcake trays. Bake for 20 to 25 minutes or until a skewer inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Due to the oil content, these carrot cake cupcakes remain very moist and can be kept for a few days.
Chocolate Fudge Cake 3-1/2oz (100g) all-purpose (plain) flour 3/4 teaspoonn bicarbonate of soda 4 tablespoons cocoa powder 4-1/2oz (130g) sugar 6fl oz (160ml) water 4 tablespoons vegetable oil 1 tablespoon white wine vinegar Preheat the oven to 350F (180C).
Pink Cupcakes 4oz (115g) self-raising flour 1 teaspoon baking powder 4oz (115g) butter, softened 4oz (115g) superfine (castor) sugar 2 eggs 1 tablespoon milk pink food coloring Raspberry jelly/jam Preheat oven to 350F (180C).
Line cupcake trays with cupcake papers. Line cupcake trays with cupcake papers. Combine oil, vinegar and water in a small bowl and stir gently. Put aside. Sift flour, bicarbonate of soda and cocoa into a small bowl and add sugar.
Sift together the flour and baking powder into the bowl of an electric mixer. Add butter, sugar and lightly beaten eggs and beat with electric mixer until smooth.
Pour in the oil mixture and stir until well combined.
Add the milk and a few drops of food coloring and continue beating until the color has been evenly combined.
Pour mixture into cupcake trays.
Spoon mixture into cupcake trays.
Bake for 15 minutes or until a skewer inserted into the center of a cupcake comes out clean.
Bake for 20 minutes or until golden brown and until a skewer inserted into the middle of a cupcake comes out clean.
Leave in trays for 5 minutes before turning onto a wire rack to cool completely.
Leave in trays for 5 minutes before turning onto a wire rack to cool completely.
**Mixture is very runny but don't worry it always turns out fine.
When completely cool, spread a layer of raspberry jelly over each cupcake and then pipe the frosting on top. Topping: 1 egg white 6oz (175g) superfine (castor) sugar 2 tablespoons hot water
1/2 teaspoon cream of tartar
bake for 23 minutes.
Put the egg white, sugar, water and cream of tartar into a heat proof bowl and set over a saucepan of gently simmering water.
Whisk (by hand or with electric mixer) for approx 5 minutes or until the mixture is thick and soft peaks form.
Chocolate Obsession Cupcakes
Mini cupcakes bake for 13 minutes, and large cupcakes
These chocolate obsession cupcakes seem to taste even better the day after they are baked.
Red Velvet Cupcake Recipe
10fl oz (300ml) water
5fl oz (150ml) vegetable oil
2 tsp vanilla flavor
½ tbsp (10ml) white vinegar
8oz (250g) caster sugar
8oz (250g) plain flour
1 tsp bicarb soda 2oz (60g) cocoa powder
• • • • • • • • • • •
Preheat oven to 325F (160C).
Blend the flour, baking powder and soda, cocoa powder and salt into an even mixture.
Mix together the water, oil, vanilla and caster sugar until
Sift it into another bowl.
combined and sugar has dissolved.
Sift the dry ingredients together and add to wet ingredients.
Mix until combined and store in refrigerator overnight.
Place cupcake liners in tray.
Pipe or spoon mixture into cupcake liners.
2 ½ cups of all purpose flour 2 cups sugar 1 tsp baking powder ½ tsp baking soda ½ cup unsweetened cocoa powder 2 sticks butter, melted 5 eggs, beaten 1 cup buttermilk 1 tsp pure vanilla extract 1 tsp red food colouring (optional) Pinch of salt
Mix butter and sugar thoroughly to add fluffiness to the mixture. Add the beaten eggs and blend them uniformly. Fold in ¼ each of dry ingredients and buttermilk alternately into the creamed mixture and mix them together. Stir in vanilla and red food colouring. Meanwhile, preheat the oven to 350°F.
Pour the batter into cupcake pans and bake it in the oven for 20 minutes.
Insert a toothpick to see whether it is baked or not. If it comes out clean, then your cupcakes are properly baked.
Bring to the boil, the reduce the heat and simmer for 5 minutes. Pour into a large heatproof bowl and cool to room temperature.
Leave the cupcakes in the pan for 10 minutes and allow it to cool down. Decorate with frosting and serve.
Sift in the flour and cocoa.
Dissolve the bicarbonate of soda in the milk and add to the mixture with the egg and beat until smooth.
Mocha Cake or Cupcakes
2 tbsp instant coffee powder
6 tbsp butter
3oz (85g) superfine (caster) sugar
1 tbsp honey
7fl oz (200ml) water
7oz (225g) all-purpose (plain) flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
3 tbsp milk
Preheat oven to 180C (350F).
Line cupcake trays with cupcake papers.
Put the coffee powder, butter, sugar, honey and water in a
1 large egg, lightly beaten
saucepan and heat gently, stirring, until the sugar has dissolved.
Spoon the mixture into cupcake trays.
Bake for 15-20 minutes or until a skewer inserted in the center of a mocha cupcake comes out clean.
Transfer to a wire rack to cool.
Carrot Cake Cupcakes
Equals
1 tablespoon (tbsp) 3 teaspoons (tsp) 2 tablespoons
1/8 cup (c)
4 tablespoons
1/4 cup
8 tablespoons
1/2 cup
12 tablespoons
3/4 cup
16 tablespoons
1 cup
1 fluid ounce (fl oz) 2 tablespoons 4 fluid ounces
1/2 cup
8 fluid ounces
1 cup
12 fluid ounces
1 1/2 cups
16 fluid ounces
2 cups
1 cup
1/2 pint
2 cups
1 pint (pt)
4 cups
2 pints
2 pints
1 quart (qt)
4 quarts
1 gallon (gal)
1 pound (lb)
16 ounces (oz)
2 2 3 1 1 1 1 4
cups all-purpose(plain) flour cups sugar cups finely carrots (grated or shredded) teaspoon baking powder teaspoon baking soda teaspoon ground cinnamon cup vegetable oil eggs
Preheat oven to 350F (180C). Line cupcake pans with paper liners. Combine all ingredients in a large mixing bowl. Using an electric mixer, beat at low speed for 30 seconds, until combined, and then continue at high speed for 3 minutes. Spoon mixture into cupcake trays. Bake for 20 to 25 minutes or until a skewer inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Due to the oil content, these carrot cake cupcakes remain very moist and can be kept for a few days.
Chocolate Fudge Cake 3-1/2oz (100g) all-purpose (plain) flour 3/4 teaspoonn bicarbonate of soda 4 tablespoons cocoa powder 4-1/2oz (130g) sugar 6fl oz (160ml) water 4 tablespoons vegetable oil 1 tablespoon white wine vinegar Preheat the oven to 350F (180C).
Pink Cupcakes 4oz (115g) self-raising flour 1 teaspoon baking powder 4oz (115g) butter, softened 4oz (115g) superfine (castor) sugar 2 eggs 1 tablespoon milk pink food coloring Raspberry jelly/jam Preheat oven to 350F (180C).
Line cupcake trays with cupcake papers. Line cupcake trays with cupcake papers. Combine oil, vinegar and water in a small bowl and stir gently. Put aside. Sift flour, bicarbonate of soda and cocoa into a small bowl and add sugar.
Sift together the flour and baking powder into the bowl of an electric mixer. Add butter, sugar and lightly beaten eggs and beat with electric mixer until smooth.
Pour in the oil mixture and stir until well combined.
Add the milk and a few drops of food coloring and continue beating until the color has been evenly combined.
Pour mixture into cupcake trays.
Spoon mixture into cupcake trays.
Bake for 15 minutes or until a skewer inserted into the center of a cupcake comes out clean.
Bake for 20 minutes or until golden brown and until a skewer inserted into the middle of a cupcake comes out clean.
Leave in trays for 5 minutes before turning onto a wire rack to cool completely.
Leave in trays for 5 minutes before turning onto a wire rack to cool completely.
**Mixture is very runny but don't worry it always turns out fine.
When completely cool, spread a layer of raspberry jelly over each cupcake and then pipe the frosting on top. Topping: 1 egg white 6oz (175g) superfine (castor) sugar 2 tablespoons hot water
1/2 teaspoon cream of tartar
bake for 23 minutes.
Put the egg white, sugar, water and cream of tartar into a heat proof bowl and set over a saucepan of gently simmering water.
Whisk (by hand or with electric mixer) for approx 5 minutes or until the mixture is thick and soft peaks form.
Chocolate Obsession Cupcakes
Mini cupcakes bake for 13 minutes, and large cupcakes
These chocolate obsession cupcakes seem to taste even better the day after they are baked.
Red Velvet Cupcake Recipe
10fl oz (300ml) water
5fl oz (150ml) vegetable oil
2 tsp vanilla flavor
½ tbsp (10ml) white vinegar
8oz (250g) caster sugar
8oz (250g) plain flour
1 tsp bicarb soda 2oz (60g) cocoa powder
• • • • • • • • • • •
Preheat oven to 325F (160C).
Blend the flour, baking powder and soda, cocoa powder and salt into an even mixture.
Mix together the water, oil, vanilla and caster sugar until
Sift it into another bowl.
combined and sugar has dissolved.
Sift the dry ingredients together and add to wet ingredients.
Mix until combined and store in refrigerator overnight.
Place cupcake liners in tray.
Pipe or spoon mixture into cupcake liners.
2 ½ cups of all purpose flour 2 cups sugar 1 tsp baking powder ½ tsp baking soda ½ cup unsweetened cocoa powder 2 sticks butter, melted 5 eggs, beaten 1 cup buttermilk 1 tsp pure vanilla extract 1 tsp red food colouring (optional) Pinch of salt
Mix butter and sugar thoroughly to add fluffiness to the mixture. Add the beaten eggs and blend them uniformly. Fold in ¼ each of dry ingredients and buttermilk alternately into the creamed mixture and mix them together. Stir in vanilla and red food colouring. Meanwhile, preheat the oven to 350°F.
Pour the batter into cupcake pans and bake it in the oven for 20 minutes.
Insert a toothpick to see whether it is baked or not. If it comes out clean, then your cupcakes are properly baked.
Bring to the boil, the reduce the heat and simmer for 5 minutes. Pour into a large heatproof bowl and cool to room temperature.
Leave the cupcakes in the pan for 10 minutes and allow it to cool down. Decorate with frosting and serve.
Sift in the flour and cocoa.
Dissolve the bicarbonate of soda in the milk and add to the mixture with the egg and beat until smooth.
Mocha Cake or Cupcakes
2 tbsp instant coffee powder
6 tbsp butter
3oz (85g) superfine (caster) sugar
1 tbsp honey
7fl oz (200ml) water
7oz (225g) all-purpose (plain) flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
3 tbsp milk
Preheat oven to 180C (350F).
Line cupcake trays with cupcake papers.
Put the coffee powder, butter, sugar, honey and water in a
1 large egg, lightly beaten
saucepan and heat gently, stirring, until the sugar has dissolved.
Spoon the mixture into cupcake trays.
Bake for 15-20 minutes or until a skewer inserted in the center of a mocha cupcake comes out clean.
Transfer to a wire rack to cool.
