My Cupcakes’ Recipe Book
by madleen ta
Artwork: Madleen Tabari
- Joined Jan 2020
- Published Books 2
Copyright © 2020
BEST EVER CHOCOLATE CUPCAKES :
12-14 cupcakes
1 cup (125g) all-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon salt
1/2 teaspoon Baking soda
1 large Egg
1 cup (200g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
1/2 cup (115g) Butter, softened
1/3 cup (40g) Cocoa powder
1¾ cups (220g) Powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream
1/4 teaspoon salt
Instructions :
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl sift flour, cocoa powder, baking soda, and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling completely.
6. Make the buttercream: In a large bowl, beat butter until fluffy. Add cocoa powder and. beat until combined. Beat in powdered sugar, one cup at a time, beating in between. Add vanilla extract, heavy cream and beat until incorporated. Transfer to a piping bag, pipe onto the cupcakes.
7. Sprinkle some chocolate sprinkles.
In the way you had any question you can watch the tutorial below for more exploration:
VANILLA CUPCAKES RECIPE :
For the Cupcakes:
- 1 2/3 cup all-purpose flour 213g
- 1 cup granulated sugar 200g
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 170g, melted
- 3 egg whites room temperature
- 1 tbsp vanilla extract 15mL
- 1/2 cup sour cream 120mL, room temperature
- 1/2 cup whole milk 120mL, warm
For the Vanilla Buttercream:
- 2 lb confectioners sugar 900g, sifted
- 1 lb unsalted butter 450g, room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
Instructions:
For the Cupcakes:
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Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
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Sift the flour, sugar salt, baking soda, and powder into a large bowl, and whisk together.
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Separate the eggs. You can use the yolks for custard or a batch French buttercream.
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In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
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Add the wet ingredients to the dry ingredients. Mix until combined.
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Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
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Bake for about 18 minutes or until centers is springy to the touch.
For the Buttercream:
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In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners’ sugar in two batches. Add salt, milk, cream, and vanilla. Mix until fluffy.
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Transfer to a piping bag.
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Pipe a large dollop of buttercream on each cupcake.
In the way you had any question you can watch the tutorial below for more exploration:
I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it’s about figuring out your voice, finding your personality, and getting in the kitchen to explore.
-Madleen Tabari
Published: Jan 15, 2020
Latest Revision: Jan 15, 2020
Ourboox Unique Identifier: OB-714874
Copyright © 2020
