Cupcakes de Lima-Limn (basada en la receta de limn de la Love Bakery )

125g de mantequilla

125g de azcar

1 cucharada de ralladura de piel de lima

2 huevos

125g de harina

1 cucharadita de levadura qumica

3 cucharadas de leche semi desnatada

Lemon Curd para rellenar (yo us comprado)

Chocolate Chip Cupcakes (Receta de Alma)

2 huevos

140g de azcar

115g de harina

120g de mantequilla

2 cucharadas y media de cacao en polvo sin azcar

1 cucharadita de levadura qumica (tipo Royal)

1 cucharadita de extracto de vainilla

60 - 70ml de leche

120g de chocolate chips

Precalentamos el horno a 160.
Preparamos los papeles para cupcakes.
En una jarra, mezclamos la leche con el extracto de vainilla.
En un bol, tamizamos junta la harina, el cacao y la levadura qumica.
En el bol de la batidora (o con la batidora manual), batimos el azcar con la mantequilla hasta
que est cremoso. Aadimos el huevo, uno a uno. A continuacin, aadimos la mitad de la
mezcla de harina y cacao. Despus la leche y finalmente el resto de la harina. Finalmente
aadimos los chocolate chips.
Repartimos la mezcla entre los papelitos de cupcakes, sin llenarlos ms que 2/3.
Horneamos en torno a 22-24 minutos o hasta que al pincharlos con un palillo salga limpio.
Sacamos del horno y dejamos templar en la bandeja 5 minutos antes de traspasarlos a una
rejilla.

Cupcake salado higos y queso brie

Ingredientes:

2 huevos

100 g harina

7 g levadura qumica

50 g higos picados

50 g brie

2 cucharadas de aceite

2 cucharadas de perejil picado

80 ml leche

Sal y pimienta
Preparacin:

Precalentamos el horno a 180 y preparamos la fuentes de muffins con 8 papeles para

cupcakes.
Mezclamos la harina con el perejil, la levadura qumica, la sal y la pimienta.
Batimos los huevos con las varillas. Aadimos el aceite sin dejar de batir. Aadimos la leche y
batimos hasta que se haya incorporado.
Aadimos los ingredientes secos y removemos con la esptula hasta que la mezcla sea
homognea. Incorporamos el brie cortado en trocitos y los higos finamente picados.
Repartimos la mezcla entre los moldes para cupcakes y horneamos en torno a 20 minutos.
Nada ms sacar del horno, decoramos con una rodaja de brie y un trocido de higo picado.
Dejamos templar cinco minutos en el molde y despus trasladamos a la rejilla.
A disfrutar!!!

Pumpkin Ginger Cupcakes

Ingredients

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1
1
1
4
1
1

cup butter, room temperature

cup white sugar
cup packed brown sugar
eggs
teaspoon vanilla extract
(15 ounce) can pumpkin puree

Directions
1.

2.

3.

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with
paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground
ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until
light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature
eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until
just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed,
about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire
rack.

Harvest Pumpkin Cupcakes

Ingredients

Cupcakes:
4 eggs, slightly beaten
3/4 cup Mazola Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups all-purpose flour

1/4 cup Argo OR Kingsford's Corn Starch

4 teaspoons Spice Islands Pumpkin Pie Spice
2 teaspoons Argo Baking Powder
1 teaspoon baking soda
3/4 teaspoon salt
Frosting:
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract
1 1/2 teaspoons freshly grated orange peel
4 cups powdered sugar

Directions
1.

2.

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set
aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture
and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated
350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes.
Spread with frosting.
To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients
and beat until smooth. Spread over cooled cupcakes

3.

Coconut Cupcakes with SevenMinute Frosting and Coconut

Flakes

Ingredients

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup packed sweetened shredded coconut

6 ounces (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

2 large eggs, plus 2 large egg whites

3/4 cup unsweetened coconut milk

1 1/2 teaspoons pure vanilla extract

Seven-Minute Frosting
1 1/3 cups large-flake unsweetened coconut

Directions
1.

Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry
ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound
frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Coconut Cupcakes Ingredients:

3 cups cake flour (not self rising)

2 heaping tsp Baking Powder

3 sticks (1.5 cups) salted butter
2 1/4 cups sugar
.5 tsp pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/3 cups shredded sweetened coconut
frosting of your choice (I'll cover this later)
toasted coconut for garnishing (optional)
Makes 2 dozen

Preheat over to 350. Line cupcake pans with paper liners.

In a bowl mix together flour and baking powder.

In another bowl beat butter and 2 cups sugar until light and fluffy. With
an electric mixer this should be about 3 or 4 minutes.

Add vanilla. Carefully add one third of the flour mixture while still
beating. Then add half of thecoconut milk. Then add the second third of
the flour mixture, and then add the rest of the coconut milk. Finish by
adding the rest of the flour mixture. When it is combined (careful not to
overmix!) set aside.

In a clean bowl, whisk together egg whites and remaining 1/4 cup of
sugar. You can do this manually or with an electric mixer. Beat until stiff
and glossy peaks begin to form.

Gently fold the egg mixture into the butter and flour mixture. Until
combined. You might want to do this in 2 parts. Then carefully stir in the
shredded coconut. Don't over mix!

Divide batter in cupcake pans, using about 1/4 cup of batter for each
cupcake.

Bake for 20-25 minute. Rotate pans half way through. The cupcakes are
down when they turn golden brown and a toothpick comes out clean
from the center.

Allow to cool.

For toasted coconut: I use fresh coconut. It has amazing flavor and really
adds a nice touch. This will go on top of the frosting. You can buy coconut
meat, raw, or buy the whole coconut and go from there. Use 2 coconuts.
Grate the coconut meat. Spread out on baking sheet and place in over
preheated to 350. Allow to cook keeping an eye on it! If it's cooking
unevenly, rotate the pan. It's done when it's just starting to turn golden
brown

As far as frosting goes, this is really a personal choice. Using buttercream

frosting is fine! It tastes great with these coconut cupcakes. I, personally, love
chocolate and coconut together, so I use chocolate frosting. Some people pair
lemon frosting with these cupcakes, and some like boiled frosting with them.
You can also pair them with cream cheese frosting. Coconut cupcakes, as I said
before, go with nearly everything. So these are the perfect cupcakes for all you
coconut lovers!
Cream Cheese Frosting
8 oz (2 sticks) unsalted butter
12 oz cream cheese
3 3/4 cups confectioners' sugar, sifted
1 tsp vanilla extract

Magnolia's Vanilla Cupcake

Ingredients
Cupcakes:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Icing:

Vanilla Buttercream, recipe follows

Directions
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add
the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well
after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With
each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber
spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25
minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire
rack before icing.

Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an
old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount
of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2
minutes), until the icing is thick enough to be of good spreading consistency. You may not need
to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and
store the icing at room temperature because icing will set if chilled.) Icing can be stored in an
airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake