High Hat Cupcakes

If you like teacakes then you should like this recipe. It’s a cake of different textures:  crisp chocolate outer shell, enrobing  a sweet and smooth marshmallowy topping, sitting  on top of a moist chocolate sponge cake.  What more could you ask for?

Ingredients:

  • 1 batch of chocolate cupcakes
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 2 cups/12 oz dark chocolate
  • 3 tbsp canola/ veg oil

Method:

Link to the cake recipe: Perfectly Chocolate Cupcakes.

For the meringue:

1. Put the sugar, water, egg whites and cream of tartar in a heatproof bowl and beat with an electric mixer on high speed until opaque, white, and foamy, about 1 min.

2. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 mins; frosting should register 160°f /71°c

3. Remove from the heat; stir in the vanilla extracts and beat for 2 mins until frosting thickens. The filling will become firmer as it cools on the cupcakes.

Pour the mixture into a pastry bag and pipe the icing onto the cakes.

Put the cupcakes in freezer for several hours or overnight.

Melt the chocolate and mix in the oil. Allow to cool a little then dip the cupcakes into the melted chocolate coating all of the meringue mixture. Then leave to set and enjoy!

Lemon and Poppyseed Cupcakes

My mum really liked these cupcakes and the speckled appearance inside the cake makes the baked cake look just wonderful.

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Recipe taken from BBC GoodFood

Ingredients:

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
  • 1 tbsp poppy seeds, toasted
  • 3 eggs
  • 100g natural yogurt
  • 175g butter, melted and cooled a little

For the icing

  • 225g butter, softened
  • 400g icing sugar, sifted
  • juice 1 lemon
  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate

Method:

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
  2. To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
  3. Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles

Best Vanilla Cupcakes

Make these 2 to 3 days in advance for when you actually need them as the flavour and texture gets better the longer you leave them. I’ve made many vanilla cupcake recipes in the past and this is the best one I’ve found so far. The cupcakes have a  light and fluffy texture and are not overly sweet.

Recipe taken from Natsha’s Kitchen
Serving: 15 cupcakes

Ingredients

For the cakes:

  • 1¼ cups cake flour or Canadian bleached all-purpose flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup sugar
  • 1½ tsp pure vanilla extract
  • ½ cup canola oil
  • ½ cup buttermilk

For the frosting:

  • 1 (8 oz) pkg cream cheese, at room temp
  • 1.5 cups powdered sugar
  • 1.5 cups cold heavy whipping cream
  • ½ tsp vanilla extract

Method:

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  1. In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
  4. Add vanilla and oil and beat on medium speed (1 minute)
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about ½ full.
  7. Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
  8. Once the cupcakes are cooled to room temp, pipe on the frosting.

For the Frosting

  1. Whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  2. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
  3. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.

 

 

Notes

A note about the flour: all-purpose works, it just does won’t produce a cupcake quite as soft as cake flour or Canadian Flour.

To make your own cake flour, take one cup of plain flour and remove two tablespoons of it. Then add 2 tablespoons of cornflour and sift the mixture 4/5 times to make sure everything is thoroughly combined.
If you want to make the frosting before hand and freeze it, you can do that too.

Sunflower cupcakes

These cupcakes look so bright and summery and taste lovely too.

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Makes around 12 cupcakes

Ingredients:

For the cupcakes:

  • 1.5 cups/175g Plain Flour (sifted)
  • 1/2 tbsp baking powder
  • 50g/113g soft butter
  • half a 3/4 cup/175g sugar
  • 2 large eggs at room temp
  • 1 tsp vanilla
  • 1/2 cup/120ml milk at room temp

For the buttercream:

  • 100g/3½oz soft butter
  • 200g/7oz icing sugar, plus ½ tsp for dusting
  • ½ tsp pure vanilla

To decorate:

  • 1 packet of dark chocolate chips

 

Method:

For the cupcakes 

1.Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

2. In a bowl, sift or whisk together the flour, baking powder and salt.

3. Beat the butter and sugar together with an electric whisk until light and fluffy. Add the eggs one at a time beating well after each addition then add the vanilla. Alternately add the flour mixture and the  milk  beginning and ending with the flour.  So flour, milk, flour, milk, flour.  Mix until just combined.

4. Line your cupcake pan with your cupcake cases and evely divide the batter between the cases. Bake for 15-20 mins or until a toothpick insertedinto the center of the cake comes out clean and the cake springs back when pressed.

5. Place the cakes on a wire rack to cool, once they are completely cooled you can begin to frost them .

For the buttercream 

Put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Add some yellow gel food colouring and whisk until the colour is all incoroporated.  Spoon into a clean piping bag fitted with a small star nozzle and pipe petal shapes. Finally add some chocolate chips in the middle to create your finished sunflower.

 

Variations: You can make these with chocolate cupcakes too.

Notes: Cupcake recipe taken from joy of baking.com http://www.joyofbaking.com/VanillaCake.html

Buttercream recipe taken from the Hairy Bikers

 

 

Perfectly Chocolate Cupcakes.

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Recipe taken from:  The Farm Chick

Notes: Make cupcakes without the icing for a great lunchbox snack. These cupcakes are extremely moist and chocolatey .

Ingredients:

  • 1cup sugar
  • 1cup brown sugar
  • 1 3/4cup cocoa powder
  • 1 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 2 eggs
  • 1 cup Milk
  • 1/2 veg oil
  • 2tsp vanilla
  • 1 cup boiling water
  • 1 Tub Betty Crocker Tempting Chocolate Icing

Method

  1. Preheat oven to 180oc and line a muffin tin with cupcake liners
  2. Sift the dry ingredients into a mixing bowl
  3. Add the eggs, milk, oil and vanilla and beat with a mixer for about 2 mins
  4. Add the boiling water and beat until just blended. At this point the batter will be extremely runny
  5. Pour the batter into the liners and bake for 20-25 mins until the centre of the cupcakes pring back when lightly touched
  6.  Once cooled pipe on the chocolate icing if desired.

Link to original recipe: http://thefarmchicks.typepad.com/farmchicks/2009/01/moist-chocolate-cupcakes-with-vanilla-buttercream.html

Cookie Dough Cupcakes

This is probably the longest post I’ve done so far but these cupcakes are worth it. They do take a while to make but the flavour is exceptional and perfect for a special treat or even to give to your favourite person.

Ingredients

For the Cupcakes

  • 339g / 3 sticks unsalted butter, at room temperature 
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup milk chocolate chips 

For the Cookie Dough Filling

  • 57g/ 4 tbsp. unsalted butter, at room temperature
  • 85g/6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the Cookie Dough Frosting

  • 170g unsalted butter, at room temperature
  • 48g cup light brown sugar, packed
  • 227g cups confectioners’ sugar
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 1½ tsp. vanilla extract

Method:

  1. To make the  Filling cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add the sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

To make the Cupcakes:

  1. Preheat the oven to 350° F/ 180°c.
  2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl .
  3. In another bowl whisk the flour, baking powder, baking soda, and salt together until all mixed. 
  4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  5. Blend in the vanilla.
  6. Fold in the chocolate chips with a spatula.
  7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the Frosting

  1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  2. Mix in the confectioners’ sugar, milk, vanilla extract and salt until smooth and combined. If icing is too stiff add a little more milk. 
  3. Pipe on frosting as desired and decorate with drizzled melted dark chocolate and milk chocolate chips.

 

Recipe taken from Tidy Mom