Sunday, 19 December 2010

Chocolate cupcakes with Butter Cream Icing

My daughtie has her  class picnic to a park, today. And there she comes mama I need to take cupcakes with icing and sprinkles for my friends. so baked my favourite  chocolate cupcake recipe. She needed 37 of them. 




The icing I used is Class butter cream icing from wilton.


Ingredients for icing :

  • 1/2 vegetable shortening
  • 2 cups icing sugar
  • 2 tbsp water
  • 1/2 tsp vanilla essence
  • 1 tbsp wilton Meringue Powder (used instead of egg white)
Method:
  • Cream shortening , essence and water.
  • Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  • Blend an additional minute or so , until creamy.     

Before Sprinkles
After adding Sprinkles

Icing consistency
You will want to adjust the consistency of your butter cream icing , depending on the decorations you will be making.

Stiff consistency
Is used for decorations such as flowers with upright petals , like  roses and sweet peas. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out , icing is probably too stiff.

I used medium consistency add 2 tsp of water more for this consistency, which is easy to spread . And used some sprinkles on top to add some colour.

Hopefully they will enjoy the cupcakes ...!!!

Saturday, 11 December 2010

Vegan Chocolate Cupcakes

I felt like having some chocolate cupcake....as I looked into my fridge hmmm.... couldn't find butter ...so I decided  to make Vegan chocolate cupcakes from Martha Steward's  cupcakes book. I did my little bit of changes instead of using vinegar I used eggs, that itself is one big change the mix will have the effect. so lets see...


Ingredients:

  • 11/2 cups cake flour(not self-rising but I used normal flour), sifted
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 2 eggs (Original recipe has 1tbsp distilled white vinegar )
  • 1 tsp pure vanilla extract
  • 1 1/4 cup water
  • Confectioners' sugar, for dusting
Method:
  1. Preheat oven to 180C/350C. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
  2. With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth , scraping down sides of the bowls as needed (batter will be very thin).
  3. Divide batter evenly among lined cups, filling each three- quarters full.
  4. Bake , rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.
I know the photographs are not good...... sorry about that...!!!

Monday, 6 December 2010

Jumbo chocolate chip cupcakes

Always wanted to make chocolate chip cupcake without using sour cream. Found this recipe from my favourite book muffins & bakes. It was quite easy to mix n bake. The only problem was that the chocolate chip had settled down.....:(  but the cake taste was yummy.



Ingredients :

  • 7 tbsp soft margarine
  • 100 grams caster sugar
  • 2 large eggs
  • 100 grams self raising flour
  • 100 grams plain chocolate chip
Method :
  1. Put the muffin paper cases in a muffin pan.
  2. Put the margarine, sugar, eggs and flour in a large bowl and , using an electric hand whisk, beat together until just smooth.
  3. Fold in the chocolate chips. Spoon the mixture into the paper cases.
  4. Bake the cupcakes in a preheated oven. 190C/375F, for 20-25 minutes or until well risen and golden brown. Transfer to a wire rack to cool.



The reason I wanted to share in my blog is, if any one of you could give me a solution or a reason for the chocolate chip settling down then my problem would be solved..:)

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