Easy Cupcake Recipes: A Simple Step by Step Sweet Cupcake Book (2 page)

Oh, and let’s not forget the best part: the recipes. From fresh strawberry to amaretto dream and every sugary flavor note in-between, there are more than 20 step-by-step guides to create the perfect batch. And once you’re feeling like a pro, check out the icing on the (cup)cake: a chapter full of links to every cupcake tip and trick imaginable.

Happy reading, and bon appetit!

Sally Baker

Hey guys welcome to the first chapter I’m going to start by discussing what these yummy treats are. I’m sure everyone has an idea on what these delights are but I want to be as informative as possible so there is no stone left unturned.

What is a cupcake - A cupcake is a small cake that is made as single serving of just a little cake in a piece of thin paper or aluminum cup. They are ornamented similar to a cake using a variety of frostings, sprinkles, and other decorative elements.

Chapter 2 –
How to make a cupcake and techniques to make an amazing cupcake

Lets start with these items, you can make and decorate a batch of cupcakes in a snap. You want to have these supplies to make your cupcakes look amazing like this picture.

Equipment:

Cupcake pans (mini and regular)

Paper or tin baking cups available in an array of colors and styles.  Find them in supermarkets, party, craft or specialty cake decorating stores.

Resealable plastic bags for piping icings and glazes.

Non-stick spray (optional)

Baking Pans

A box of cake mix makes 24 to 30 cupcakes in regular-size cupcake pan.  There are also pans that have mini, large and jumbo cups.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch.  Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
An easy way to fill baking cups is to use an ice cream scoop.  Use one that measures out 1/3 cup cake batter when filling regular-size cups. Use one that measures out 2 tablespoons

batter when filling mini cups.

Top three ways to cook cupcakes

These Cups bake without the need for grease or pan spray. They also help keep cupcakes from drying out. Be sure to spread cups evenly in pan and check that cups are fully level. When using foil cups, remove paper liners, if comes with them, before baking; they put them in there to separate the thin foil cups.

With these pans even non-stick pans must be prepared before baking. Prepare pan by spraying with non-stick vegetable oil pan spray. You can also use vegetable shortening and flour for perfect release without sticking.

These oven-safe flexible cups are awesome. You serve in them, with their cool shapes and lots of colors they also pop cupcakes out with ease and are dishwasher safe. Best thing to do with these cups is spray with non-stick pan spray before baking. You may need to add more baking time for weird shapes. To remove cupcakes, flip over apply a little pressure to the bottom while gently peeling cup away. Always place cups on a sheet pan or cookie sheet for level baking and makes it easy to take out of oven.

How to make a sweet cupcake step by step

Ingredients: Homemade

1/2 cup (113 grams) unsalted butter

2/3 cup (130 grams) granulated white sugar

3 large eggs

vanilla extract 1 teaspoon (optional)

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Cooking you cupcakes:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In a bowl are the bowl of your electric mixer or with a hand mixer, beat sugar and butter until light and fluffy. Now add the eggs beating them well. Now add the vanilla extract (optional). In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. You might need to scrape down the sides of the bowl if needed.

Now fill the muffin cups with the batter about half way and bake for about 17 - 20 minutes or just until set and then insert a toothpick when comes out clean your ready to go. Make sure to check your cupcakes before the stated baking time, so cupcakes don’t get over cooked. Remove from oven and place on counter or rack to cool. Once the cupcakes have cooled, frost with icing in next step.

 
Frosting tips:

If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star-decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Videos on frosting Techniques:

Click the link to watch a video 1 on how to
ice cupcakes
http://youtu.be/cya01HbqguU

Click the link to watch a video 2 on how to
ice cupcakes
http://youtu.be/mYy2uiK6T94

Click the link to watch a video 3 on how to
ice cupcakes
http://youtu.be/CClwjb1wPTk

Frosting Techniques

Smooth:
Put a good size dollop of frosting in the center of the cupcake, and then use an offset spatula to spread it across the top of the cupcake, working your way out to the edges. Once the frosting is evenly distributed, use the spatula edge to smooth it over the top and around the sides to get an even top.

Simple swirl:
Use a pastry or Ziploc bag fitted with a large plain piping tip. Place the tip in the bottom of the bag (snip off one corner if using Ziploc), then use a

rubber spatula to fill it about two-thirds with frosting. Place the cupcake on a flat surface and, starting at the outer edge, carefully pipe a circle around the cake, coiling it until you reach the center. Once you’ve reached the center, stop squeezing the bag and pull it away form the cupcake, twisting your wrist as you do. This will give the frosting a perfect center swirl.

Decorative swirl:
For a more structured and finished frosting swirl, use a star tip to pipe. Use the same process as with the plain tip, and make sure to work slowly and carefully so you don’t disrupt the pretty pattern of ridges created by the piping tip.

Baker tip: If you don’t have a offset spatula a butter knife will work.

How do you store cupcakes?

For food safety reasons, everyone says you should keep cupcakes with whipped cream, buttercream, cream cheese, or ganache frostings in the fridge. I admit - I don't always do this. I always keep whipped cream and ganache in the fridge, but I often keep my buttercream and cream cheese frosted cupcakes in a Tupperware on the counter. I haven't gotten sick yet, but some would argue that it's not safe.

How long do cupcakes last?
Until they are all eaten! Cupcakes usually last about a week. However, this depends on the recipe.

Where do you get cupcake ideas from?

Cupcake ideas can come from anywhere! Don't be afraid to experiment. Sometimes the craziest flavor combinations are surprisingly good.