Comments (0)

My Cupcakes’ Recipe Book by madleen ta - Illustrated by Madleen Tabari - Ourboox.com

This free e-book was created with

Create your own amazing e-book!
It's simple and free.

Start now

My Cupcakes’ Recipe Book

by madleen ta

Artwork: Madleen Tabari

Joined Jan 2020
Published Books 2

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:

https://www.youtube.com/watch?v=demCt-E4-NM

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:

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
Sift the flour, sugar salt, baking soda, and powder into a large bowl, and whisk together.
Separate the eggs. You can use the yolks for custard or a batch French buttercream.
In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
Add the wet ingredients to the dry ingredients. Mix until combined.
Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
Bake for about 18 minutes or until centers is springy to the touch.

For the Buttercream:

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.
Transfer to a piping bag.
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:

https://www.youtube.com/watch?time_continue=6&v=-

zcMpxNSZR0&feature=emb_logo

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

This free e-book was created with

Create your own amazing e-book!
It's simple and free.

Start now