Source(google.com.pk)
1. Magnolia’s Vanilla Cupcake and Vanilla Buttercream
Sometimes, basic is best. To ease your way into gourmet cupcakes at home, make Magnolia Bakery’s vanilla cupcakes using the recipe the bakery provided to Epicurious.
Ingredients:
1½ cups self-rising flour
1¼ 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
Frosting
1 cup (2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 pound)
2 to 3 tablespoons milk
Directions: First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit and line two 12-cup 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 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 three-quarters 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 the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
For the icing, in large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2. PB&J Cupcakes
Crumbs Bake Shop shared the recipe for its PB&J cupcake with Today. The cupcake consists of a peanut butter base, which is filled with jam and topped with a peanut butter-cream cheese frosting.
Ingredients:
⅔ cup unsalted butter, softened
1½ cups sugar
½ cup brown sugar, packed
½ cup creamy peanut butter
3 cups cake flour
1 tablespoon baking powder
1 cup whole milk
4 large eggs
Frosting and topping
54 ounces (3 pounds, 6 ounces) powdered sugar, 10x
12 ounces cream cheese, softened
1½ fluid ounces evaporated milk
3 sticks butter, softened
3 teaspoons vanilla extract
16 ounces creamy peanut butter
2 cups chopped roasted peanuts
12 ounces strawberry jam (or any of your favorite jam flavors)
Directions: For the cupcakes, preheat oven to 350 degrees Fahrenheit. Prepare muffin pans by placing cupcake liners in muffin tins. In a mixing bowl with paddle attachment, cream together butter, sugar, brown sugar, and peanut butter until light and smooth, about 5 minutes. Stop mixer and scrape down bowl. Continue mixing for one more minute; set aside.
In separate bowl, sift together flour and baking powder. Set aside. In separate bowl, whisk together eggs and milk. Set aside. Add flour mixture and egg mixture alternately, in three additions, to butter-sugar, and beat with paddle only until batter is smooth. Do not overmix. With scoop, fill cupcake liners with batter until two-thirds full. Bake on middle rack for 22 to 30 minutes, or until toothpick inserted comes out clean. Remove from oven and let cool for 5 minutes in muffin tin. Then, remove from tin and allow cupcakes to cool completely on wire rack.
To make the frosting, in a large mixing bowl with paddle attachment, beat together the butter and cream cheese. With the mixer on low speed, add the evaporated milk until smooth. Next, add the powdered sugar one cup at a time, until smooth and creamy. Fold in the peanut butter and continue to beat on medium-high speed until fully mixed and fluffy.
Once the cupcakes are completely cooled and frosting is prepared, the cupcakes can be filled with jam. First, prepare each cupcake by taking the handle of a wooden spoon and gently pushing a hole into the center of each cupcake. Next, pour jam into a pastry piping bag and cut a ½-inch hole in bag tip. Insert tip into cupcake “hole” and squeeze jam into cupcake. Be careful not to overfill, or cupcake will begin to break open. Fill all cupcakes.
Next, frost all cupcakes with peanut butter-cream cheese frosting. Then, roll edges of frosting into bowl of crushed peanuts, and gently tap peanuts into the frosting so peanuts adhere. To finish the cupcake, either swirl strawberry jam into the top of the cupcake with an offset spatula or dollop a circle of jam onto the center of the cupcake top.
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Gourmet Cupcake Recipes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
No comments:
Post a Comment