Soft, fluffy and absolutely delicious, cupcakes can brighten up your day in an instant. Try out these lip-smacking recipes to surprise friends and family, or keep it aside as a treat for yourself.
Published: Tue 1 Dec 2015, 3:10 PM
Updated: Tue 1 Dec 2015, 5:18 PM
NOTE: Each cupcake recipe serves 12, and takes about 30 minutes to prepare.
Chocolate Cupcakes
Ingredients
Cake batter
Butter, unsalted, (at room temperature) ½ cup
Granulated white sugar 1 cup
All-purpose flour 1 ? cups
Baking powder 2 tsp Salt ¼ tsp
Cocoa powder ½ cup Eggs 2 pcs
Vanilla extract 2 tsp
Boiling water 220 ml
Dark chocolate frosting
Butter, room temperature ½ cup
Cocoa powder 2/3 cup
Icing sugar 3 cups Milk 1/3 cup
Vanilla extract 1 tsp
Method
Preheat oven to 180 degrees Celsius. Line the muffin tins with paper liners. In a small bowl, stir cocoa powder with boiling water.
Let it cool to room temperature. In another bowl, whisk together flour, baking powder and salt. With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well.
Add in vanilla extract and the flour mixture then mix well. Add the cooled cocoa mixture and stir until smooth.
Fill about two-thirds of each muffin cup with the batter and bake for 20 minutes. Let the cupcakes cool. For the dark chocolate frosting, melt butter and stir in cocoa powder.
Then add icing sugar and milk, and whisk to a piping consistency. Stir in vanilla extract and mix well.
Use this as frosting for the cupcakes.
Red Velvet cupcakes
Ingredients
Cake batter Sifted cake flour 1 ¼ cups
Baking powder ¼ tsp
Salt ¼ tsp
Cocoa powder 1 tbsp
Butter, unsalted, room temperature ¼ cup
Granulated white sugar ¾ cups
Egg 1 pc
Vanilla extract ½ tsp
Buttermilk ½ cup
Red food colouring 1 tbsp
White vinegar ½ tsp
Baking soda ½ tsp
Cream cheese frosting
Cream cheese, room temperature 227 gms
Vanilla extract ½ tsp
Icing sugar ½ cup
Heavy whipping cream ? cup
Method
Preheat oven to 180 degrees Celsius and line the muffin tins with paper liners. In a large bowl, whisk the flour, baking soda, salt and cocoa powder. In an electric mixer, beat the butter until it is light and fluffy.
Add and beat the egg, then add the vanilla extract and beat until well combined. In another bowl, whisk the buttermilk with red food colouring.
Add the flour mixture and buttermilk mixture in two parts and beat well in an electric mixer. Combine the vinegar and baking soda in a small cup.
Allow the mixture to fizzle and then add it to the cake batter.
Divide the batter into muffin cups and bake for 20 minutes. Leave the cakes to cool. For the cream cheese frosting, beat the cream cheese in an electric mixer until smooth.
Add vanilla extract and icing sugar and mix well.
Gradually add the whipping cream and combine until it is thick enough to pipe onto the cake.
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