A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.
Because their small size is more efficient for heat conduction, cupcakes bake much faster than a normal layered cake.[7] During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases.[8]
Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe. Elaborately decorated cupcakes may be made for special occasions.
Ingredients:
1 1/3 cups all purpose-flour
1/4 teaspoon baking soda
2 teaspoon baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter and softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Prepare: 15min
Cook: 15min
Ready In: 30min
1.Preheat oven to 350 degree F (175 degrees C). Line muffin pan with paer or foil liners.
Sift together the flour,baking powder, baking soda, coca and salt. Set aside
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a
time, beating well with each addition, then stir in the vanilla. Add the flour mixture
alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake
comes out clean. Frost with your favourite frosting when cool.
Ingredients:
120g butter
140g sugar
3 eggs
4tbsp orange juice
2 tbsp grated orange zest
200g flour
1 tbsp baking powder
60ml milk
225gr icing sugar
100gr butter
2 tbsp orange juice
mini-lollipop to decorate
Method:
1. Preheat oven to 180 degrees.
2. Place the sugar and orange zest into a bowl. Add butter and beat until fluffy. Add the eggs and
orange juice. In a separate bowl whisk together the flour and baking powder.
3. Add the flour mixture to the bowl. Add the milk.
4. Fill the cupcake cups (up to 3/4) with the butter.
5. Bake for about 20 minutes (or until a toothpick inserted into a cupcake comes out clean)
6. Remove from oven. Once the cupcakes have cooled, decorate with icing and mini Chuapachups.
To make the buttercream:
Place all the ingredients in the bowl of your mixer. Mix all ingredients for 4 minutes or until light and fluffy.
\Spread buttercream over cupcakes and decorate over cupcakes and decorate with lollipops.