Pretty rose cupcakes...

Have your roses and eat them too!

A rose by itself is just as good as a bouquet of roses. Same thing goes for cupcakes…or roses on cupcakes. There’s no denying the exquisiteness of the cupcake bouquet. Valentine’s Day is approaching soon, so you might think to give yourself roses. So I want to share these rose covered cupcakes with you...

Anyway, if you’ve worked with fondant before, these are pretty easy and great for a beginner. Just color the fondant, rolled it flat and then cut some uneven strips. Then, start at one end and rolled them up. This was even easy enough for kids to pull off. Take a look:

Enjoy

ABRAR ALSHAIKH :)

mini cupcakes ideas.

hey say the best way to get rid of a temptation is to yield to it – and once you see a beautiful delicious cupcake in front of you, you know that’s exactly the case. Unlike a whole cake, these mini confectionaries don’t even look as evil, and will always hit the spot. Besides the whole taste palette in the cupcake recipes, ways to originally decorate them are almost endless. From rustic muffin to fancy intricate glaze design – now brides even pick them to replace wedding cakes!
Since we all need some sweetness and beauty in life, a selection of some of the most beaufitul cupcakes definitely embodies both. Hopefully you’re not too hungry while you read this post, because by the end of the list you might race out to raid the nearest bakery!

 

Abrar Alshaikh



Green Tea Cupcakes

This cupcake is meant for green tea lovers. Its green, moist, earthy and sweet.  When looking for recipes I noticed a lot of people complained that they couldn't taste the greed tea. A good quality green powder will help your cupcake take on the green tea flavor, I found a great recipe that I tweaked a little by adding some more green tea powder and came up with a awesome green tea cream cheese frosting. This is a excellent cupcake for st. patty's day because of course its green ;) but you can make this cupcake anytime where a cup of tea would be better eaten as a cupcake.

  

Green Tea Cupcakes with Green Tea Cream Cheese Frosting

Yields: 15-24 cupcakes (depends on the size paper liners you use)

Ingredients

2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon salt
6 oz (1 stick plus 2 table spoons) unsalted butter, at room temp
1 1/2 cups sugar
2 eggs + 1 egg yolk
2/3 cups milk
2-3 tablespoons matcha powder

 

Directions

- preheat oven to 350 degrees and line your cupcake pans with paper liners
- In a small bowl combined your dry ingredients: flour, baking powder, salt, and matcha powder, whisk together and set aside.
- In a electric mixer beat your butter and sugar together until light and fluffy about 5 minutes.
- Add the eggs in one at a time until each one is fully incorporated.
- Add in the dry ingredients and milk in 3 batches alternating between the two until all is incorporated.
- Fill your cupcake liners 3/4 full and bake at 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. 

Edit by Xinyue Zhang (ZHXPD1202)

 

lemon merinuge cupcakes <3

 

lemon merinuge cupcakes... where should i start...

everytime im in the city and i walk past the cupcake bakery i am so tempted to walk in and just buy something.. the worst is when ive just eaten and im so full that i still have enough room for a cupcake,, and especially my favoirte.
growing up as a kid my mum would always make these every sunday and it was like heaven.. my brother and i would just be sitting in the kitchen waiting to see if she made them again and every week we were so lucky that she did!!!

so you can kind of say its my weakness:)

i have tried a few receipes over the years and this by far is the best one i have come across..(taste.com.au)

Ingredients

 

100g butter, softened

1 cup (200g) caster sugar

2 tsp finely grated lemon rind

2 eggs

1 1/2 cups (225g) self-raising flour

1/2 cup (125ml) milk

Lemon curd

1 egg, lightly whisked

50g butter

 tsp lemon rind

1/4 cup (60ml) lemon juice

1/2 cup (100g) caster sugar

Meringue

3 eggwhites

3/4 cup (155g) caster sugar

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Method

Step 1

Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.

Step 2

Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.

Step 3

Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.

Step 4

Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.

Step 5

Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.

Step 6

Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Use a small brulee gun to grill the meringue until lightly golden. Alternatively, transfer cupcakes to an oven tray; place under a preheated grill until lightly golden.

 

 

 

take care, diandra xx

 

Thai Ha's Favourite Cupcake Part 1: Red Velvet Cupcake

What is it? 

Red Velvet is a rich red food-coloring cake with a layer of white cream cheese or icing. 

Let's Bake !

Ingredients

Cupcake

60 g Unsalted Butter, room temp
150 g Caster Sugar
1 large Egg, lightly beaten
10 g Cocoa Powder
20 ml Red Food colouring
1/2 teaspoon Vanilla Extract
120 ml Buttermilk
150 g Plain flour
1/2 teaspoon Salt
1/2 teaspoon Bicarb Soda
1 1/2 teaspoon White wine Vinegar

Cream Cheese Frosting
300 g Icing sugar, sifted
50 g Unsalted butter, room temp
125 g Cream Cheese, slightly softened

Serve 12

Method

1. Preheat the oven to 170c. 
2. Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed.
3. In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste.
4. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red.
5. On slow speed, slowly add half the buttermilk until just mixed then add half the flour until just mixed. Repeat for the remaining milk and flour.
6. Add the salt, bicarb and vinegar, beating only until they are fully incorporated.
7. Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full.
8. Bake for 20-25 minutes on the centre oven rack, or until the top of a cupcake bounces back when lightly touched. 
9. Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.
10. In a food processor or electric mixer, beat the icing sugar and butter until it has a sandy texture.
11. Dice the cream cheese into smaller cubes then add to the mix one-by-one, beating until completely combined. Do not worry if the mixture seems too thick halfway through; it will thin itself out as more and more cream cheese is added.
12. On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.
13. When the cupcakes are cold, pipe the cream cheese frosting on top, or use an icecream scoop to dollop the frosting on the top.

Enjoy !

Cheers, 
Thai ha

History of Cupcakes

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.

A Hostess CupCake, showing the typical "snack cake" style of cupcake.In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.
The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Hanan Alasiri

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