Cupcake

RECIPE BOOK

Recipes from http://www.taste.com.au/

Vanilla Cupcakes
Equipment
You will need an electric mixer and two 12-hole cupcake pans.
Ingredients
250g unsalted butter, softened (can use salted if unsalted not available)
2 teaspoons vanilla essence
1 1/4 cups caster sugar
4 eggs
3 cups self-raising flour, sifted
1 1/2 cups milk
Method
Step 1
Preheat oven to 180C (fan-forced). Line 2 12-hole cupcake pan with patty cases.
Step 2
In a bowl, cream butter, sugar and vanilla until light and fluffy.
Step 3
Stir in eggs, 1 at a time. Mix until combined.
Step 4
Fold in half of the flour, then fold in
half of the milk. Repeat with
remaining flour and then remaining
milk. (see Notes)
Step 5
Pour into patty pans and bake in
preheated oven for 15 mins, or until
a skewer inserted into the middle of
the cupcake comes out clean. Turn
out onto a wire rack to cool, then
decorate as you like!

Chocolate cupcakes
Ingredients

100g dark chocolate

1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder

Method
Step 1
Preheat oven to 160C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper
cases.
Step 2
Combine the chocolate and water in a small saucepan over low heat. Cook, stirring,
for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and
set aside to cool.
Step 3
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the
eggs, one at a time, beating well between each addition, until just combined. Add the
flours and cocoa powder and stir until just combined. Add the melted chocolate
mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in
preheated oven for 20 minutes or until a skewer inserted in the centre comes out
clean. Remove from oven and transfer to a wire rack to cool.

Caramel Cupcakes
Ingredients

1 1/2 cups self-raising flour

125g butter, softened
3/4 cup caster sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup dark choc-chips

Method
Step 1
Preheat oven to 180C/160C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin
pan with paper cases.
Step 2
Sift flour into a bowl. Add butter, sugar, eggs, milk and vanilla extract. Using an
electric mixer, beat mixture on low for 1 minute or until combined. Increase speed to
medium. Beat for 2 minutes or until pale and smooth. Fold in choc-chips. Spoon into
prepared muffin holes.
Step 3
Bake for 25 minutes or until golden and a skewer inserted in centre of 1 cupcake
comes out clean. Stand in pan for 5 minutes. Turn out onto on a wire rack to cool.

Red Velvet Cupcakes

Ingredients

3/4 cup caster sugar

1 egg, lightly beaten
1 teaspoon white vinegar
1 teaspoon red food colouring
1 cup self-raising flour
2 tablespoons cocoa powder
1/2 cup buttermilk
100g butter, softened

Method
Step 1
Preheat oven to 180C/160C fan-forced. Line 16 holes of 2 x 12-hole, 2 tablespooncapacity flat-based pans with paper cases.
Step 2
Using an electric mixer, beat butter and sugar for 3 to 4 minutes or until light and
fluffy. Beat in egg, vinegar and food colouring until combined. Sift flour and cocoa
powder over butter mixture. Add buttermilk. Fold until just combined.
Step 3
Spoon mixture evenly between paper cases. Bake for 14 to 16 minutes or until a
skewer inserted into the centre of 1 cake comes out clean. Stand cakes in pan for 5
minutes. Turn out onto a wire rack to cool.

Banana Cupcakes
Ingredients
3/4 cup plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup banana, mashed
9 thin slices banana
3/4 cup caster sugar
60g butter, room temperature, chopped
1/4 cup buttermilk
1 egg
Method
Step 1
Preheat oven to 180C or 160C fan-forced. Line 9 x 1/3-cup
holes of a muffin pan with paper cases.
Step 2
Sift together flour, baking powder and bicarb.
Step 3
Place bananas, sugar and egg into a food processor. Process until smooth. Add
butter and process until mixture is creamy. Add buttermilk and pulse until just
combined. Add flour mixture and pulse until batter just comes together, do not over
mix. Transfer to a bowl.
Step 4
Using a 1/4 cup measurement, fill prepared muffin pan. Top each cupcake with a
slice of banana. Bake for 20-25 mins until they spring back when touched. Cool in
pan.

Lemon Cupcakes
Ingredients
110g unsalted butter, diced
110g golden caster sugar
Zest of 1 lemon, finely grated
2 medium eggs, separated
75ml milk
140g plain flour
1 teaspoon baking powder
1/4 tsp sea salt
Method
Step 1
Preheat the oven to 170C fan-forced (190C/gas mark 5). Line two 8-hole minicupcake trays with paper patty cases.
Step 2
Cream butter and sugar in food processor until almost white. Incorporate the lemon
zest and egg yolks, then the milk (it may look curdled at this point).
Step 3
Transfer the mixture to a large bowl. Sift the flour and baking powder twice, then fold
them a third at a time into the butter mixture with the salt.
Step 4
In a separate bowl, whisk the egg whites until stiff then fold in two portions, into the
cake mixture, as lightly as possible. Pour the cake mixture into the patty cases, filling
to two-thirds full.
Step 5
Bake in the oven for 17-20 minutes until risen and springy to the touch. Remove and
leave to cool.

Blueberry Cupcakes
Ingredients
1 2/3 cups plain flour
1/4 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
120g unsalted butter, softened
2/3 cup caster sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/4 cups fresh or frozen blueberries
Method
Step 1
Make Cupcakes: Preheat oven to 190C/170C fan-forced. Line a 12-hole, 1/3 cupcapacity muffin pan with paper cases. Sift flour, bicarbonate of soda, baking powder
and salt into a bowl. Using an electric mixer, beat butter and sugar on medium-high
speed for 2 to 3 minutes or until pale and fluffy. Add eggs, 1 at a time, beating until
combined. Add vanilla, scraping down sides of bowl. Reduce speed to low. Gradually
beat in flour mixture, in 3 batches, alternating with sour cream. Fold in blueberries.
Step 2
Divide batter between paper cakes. Add topping, pressing to stick to batter. Bake for
20 minutes or until golden and a skewer inserted in centre of 1 cake comes out with
moist crumbs clinging. Transfer to a wire rack to cool completely.

Orange cupcakes
Ingredients
2 cups self-raising flour, sifted
3/4 cup caster sugar
1/4 cup milk
125g butter, melted, cooled
2 (59g each) eggs, beaten
1 teaspoon vanilla essence
2 oranges, rind grated, juiced
Method
Step 1
Preheat oven to 200C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line
holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the
centre.
Step 2
Add milk, butter, eggs, orange rind, vanilla and 1/2 cup of orange juice to flour
mixture. Using a large metal spoon, stir gently to combine.
Step 3
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer
inserted into the centre comes out clean. Stand in pan for 5 minutes before
transferring to a wire rack to cool.

Passion Fruit Cupcakes

Ingredients
175g butter, softened
3/4 cup caster sugar
1 1/3 cups self-raising flour, sifted
1/2 teaspoon baking powder
3 eggs
1 teaspoon vanilla extract
1/3 cup passionfruit pulp
Method
Step 1
Preheat oven to 180C/160C fan-forced. Line a 12hole, 1/3 cup-capacity muffin pan with paper cases.
Step 2
Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for
3 minutes or until smooth and combined. Add passionfruit pulp. Beat until just
combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer
inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes.
Transfer to a wire rack to cool completely.

Carrot Cupcakes
Ingredients
160g butter, softened
140g (2/3 cup, firmly packed) brown sugar
1 teaspoon ground nutmeg
2 eggs
150g (1 cup) self-raising flour
310ml (1 1/4 cups) buttermilk
75g (1/2 cup) plain flour
200g (1 cup) coarsely grated carrot
1 x 75g pkt walnut crumbs
Method
Step 1
Preheat oven to 180C. Line 12 medium 80ml (1/3-cup) capacity muffin pans with
paper cases.
Step 2
Use an electric beater to beat the butter, sugar and nutmeg in a bowl until pale. Add
eggs, 1 at a time, beating well between additions, until combined. Stir in self-raising
flour, then buttermilk and plain flour until combined. Add the carrot and walnut
crumbs and stir until combined. Spoon batter into prepared pans and smooth surface
with the back of the spoon.
Step 3
Bake in the preheated oven for 25 minutes or until a skewer inserted into the centres
comes out clean. Remove from oven and set aside for 5 minutes. Turn onto a wire
rack to cool.

White choc cupcakes

Ingredients
125g butter, chopped
1 x 100g pkt good-quality white cooking
chocolate, chopped
215g (1 cup) caster sugar
125ml (1/2 cup) milk
1 egg, lightly whisked
115g (3/4 cup) plain flour
75g (1/2 cup) self-raising flour
1 teaspoon vanilla bean paste (Queen
brand)
Method
Step 1
Preheat oven to 160C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper
cases.
Step 2
Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat.
Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove
from heat. Transfer to a medium heatproof bowl and set aside for 5 minutes to cool
slightly.
Step 3
Use a balloon whisk to gently whisk in the egg. Sift the combined flours over the
chocolate mixture and gently whisk until just combined. Stir in the vanilla bean paste.
Pour mixture evenly among prepared muffin pans. Bake in preheated oven for 30
minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire
rack and set aside for 1 hour to cool completely.

Strawberry cupcakes
Ingredients
250g small strawberries
1 1/2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled
Method
Step 1
Preheat oven to 200C/180C fan-forced. Line a 1/3 cup-capacity muffin pan with
paper cases. Reserve 6 strawberries. Place remaining strawberries in a small food
processor. Process until smooth.
Step 2
Place flour and sugar in a bowl. Stir to combine. Make a well in centre. Whisk milk,
eggs and vanilla together in a jug. Add butter and milk mixture to well. Stir to
combine. Fold strawberry puree through mixture. Divide mixture between paper
cases. Bake for 12 to 15 minutes or until a skewer inserted into the centre of 1 cake
comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Buttercream Frosting
Ingredients
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
Method
Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar
mixture and milk, beating constantly until combined.

Chocolate Icing
Ingredients
1 cup icing sugar mixture
2 tablespoons cocoa powder
40g butter, softened
1 tablespoon milk
Method
Step 1
Sift icing sugar and cocoa together into a medium bowl. Add butter and milk. Using
an electric mixer on low speed, mix until ingredients are combined. Increase speed
to medium. Beat for a further 2 minutes.
Step 2
Spread icing over cupcakes, muffins or small cakes.

Chocolate buttercream
Ingredients
220g dark chocolate (70% cocoa), chopped
230g butter
1 1/2 tbs milk
170g icing sugar
Method
For the chocolate buttercream, melt the chocolate in a heatproof bowl over a
saucepan of simmering water (dont let the bowl touch the water). Use electric
beaters to beat the butter in a bowl for 3 minutes or until pale and creamy. Add the
milk and beat until well combined. Add the chocolate and beat to combine. Gradually
beat in the icing sugar until combined and creamy.

Chocolate Ganache
Ingredients
250g dark cooking chocolate, chopped
1/3 cup cream
Method
Step 1
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering
water. Stir with a metal spoon until smooth. Remove bowl from heat.
Step 2
Set aside at room temperature to cool, stirring occasionally, until ganache is thick
and spreadable.