cupcake

Mini Chocolate Cupcake

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Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1/3 cup butter
2/3 cup cocoa powder
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Procedures:
Part 1
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.
3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.
4. Pour batter in prepared mini cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until a toothpick inserted in the middle comes out clean.
6. Remove from oven and let it cool for 5 minutes before removing from the pan.

Part 2
1. To make the frosting, in a small sauce pan melt butter over low heat then add sugar and cocoa powder. Stir until the mixture is smooth and thick. Remove from heat then let it cool. Add milk and vanilla then whisk until mixture becomes soft.
2. Frost top of the cupcakes. Serve and enjoy!

Simple Chocolate Cupcake with Choco Frosting

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Yield: 16 medium cupcakes

Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1 cup butter (cold)
2 cups confectioner’s sugar
4 tablespoon cocoa powder

Procedures:
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.

3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.

4. Pour batter in prepared cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.

5. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the middle comes out clean.

6. To make the frosting, beat the butter until creamy. Add the sugar until well incorporated. Add the cocoa powder and continue beating until the mixture becomes soft.

Classic Red Velvet Cupcake

msbaker Leave a Comment


Ingredients:
1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
4 tablespoon red food color
1 teaspoon vanilla extract
red velvet crumb

Vanilla Cream Cheese Frosting:
200 grams cream cheese, softened
60 grams butter, softened
2 cups confectioners sugar, sifted
2 tablespoons sour cream
2 teaspoons vanilla extract
A dash of salt

Procedures:
Part 1
1. In a bowl, combine flour, unsweetened cocoa, baking soda and salt then mix well. Set aside.

Part 2
1. Using an electric mixer, beat butter and sugar until light and fluffy (around 5 minutes).
2. Beat in eggs one at a time then mix in the sour cream, food color, and vanilla.
3. Add flour mixture gradually until just blended. (Do not overbeat as this will make the cupcake dry and hard.)

Part 3
1. In a muffin pan, line muffin cups then fill-in batter up to 2/3 of the muffin cup.
2. Bake in preheated oven at 300 degrees Fahrenheit for 15 minutes or until done. (Cupcakes is done when a toothpick inserted in the center comes out clean.). Let it cool.

Part 4
1. In a electric mixer, whip butter on medium speed for 5 minutes or until becomes creamy.
2. Add cream cheese, sour cream, vanilla and salt then keep mixing for another 5 minutes or until becomes light and fluffy.
3. Add sugar then beat until smooth.
4. Scoop and spread the frosting on top of cupcakes. Sprinkle with red velvet crumb.
Refrigerate before serving.

Red Velvet Cupcake

msbaker Leave a Comment

The all time favorite red velvet cupcake is very simple to do. On this recipe, I used buttermilk powder instead of my usual sour cream. The output is still the same soft and velvety cupcake. The perfect frosting for red velvet which is cream cheese frosting is also included in the recipe.

Cupcake Ingredients:
1 tablespoon buttermilk powder
1/2 cup water
1 cup all purpose flour
2 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup butter
3/4 cup sugar
1 egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1/2 cup butter
3 cuos sifted confectioner’s sugar
1 teaspoon vanilla extract

Heart Shaped Sprinkles (optional)

Procedures:
For the cupcake:
1. Preheat oven at 350 degrees F. Dissolve buttermilk powder in water and set aside.
2. In a bowl, sift together the flour, cocoa powder, and salt.In another bowl, beat the sugar and butter until light and fluffy. Mix in the egg, buttermilk, red food coloring and vanilla.
3. Add the dry ingredients and stir into the batter until just blended. In a small bowl, combine the vinegar and baking soda. Stir and pour into the batter and fold.
4. Spoon batter into prepared cupcake cups.Bake in preheated oven for 20-25 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let it cool before frosting.

For the Cream Cheese Frosting
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Frost cooled cupcakes and add spinkles.

Carrot Cupcake with Cream Cheese Frosting

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Ingredients:
For the cupcake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

For the frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup confectioners’ sugar

Procedures:
1. In a mixing bowl, beat together the eggs, white sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple.
2. In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Mix flour mixture into the carrot mixture until evenly moist. Fill the prepared cupcake cups to almost full.
3. Bake in preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Remove from oven and let it cool before frosting.
4. To prepare the frosting,in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and orange extract, then gradually stir in the confectioners’ sugar.

Cheese Cupcake with Chocolate Cream Cheese Frosting

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Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Zucchini and Blackberry Cupcake

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Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 teaspoon salt
2 cups sugar
4 eggs
2 teaspoon vanilla extract
2 pieces medium zucchini, shredded
1/2 cup blackberry

Frosting:
1 cup (1 pack) butter, softened but cold
1 cup confectioner’s sugar
2 teaspoon vanilla extract
2-4 tablespoon milk

Procedures:
Part 1
1. In a mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.
2. In another bowl, combine the oil and sugar and mix until well blended. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla extract and beat again.
3. Blend the wet mixture into the dry mixture alternately. Stir in zucchini and blackberry until well combined.
4.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.
5. Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let it cool for 5 minutes before completely removing from the pan.

Part 2
1. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar while continuously mixing.
2. Add vanilla and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

Part 3
1. Chill for 15 minutes. This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.

Strawberry Cheese Cupcakes

vangiz Leave a Comment

Filipino Style Recipe: Strawberry Cheese Cupcakes is a mouth-watering dessert that can be served in all kind of occasion.

Ingredients:
1 small can strawberry pie filling
10-12 muffin cups
muffin pan

Crust:
2 cups crushed grahams
1/2 cup butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon

Cream Cheese:
2 packs cream cheese, softened at room temperature
1 can condensed milk
1 lemon, juiced and zested
2 teaspoon vanilla extract
3 eggs
2 tablespoon flour

Procedures:
Part 1
1. In a bowl, mix together the crust ingredients until well combined.
2. Grease muffin pan and line with muffin cups.
3. Scoop a mixture and press into the the bottom of each muffin cup.
4. Bake in preheated oven at 300 degrees Fahrenheit for 5 minutes. Remove from the oven but keep the oven on.

Part 2
1. In a mixing bowl, beat cream cheese using an electric mixer until light and fluffy.
2. Gradually beat in the condensed milk. Mix in lemon juice, lemon zest, and vanilla extract.
3. Beat in the eggs at low speed one at a time until just combined.
4. Add the flour and beat again.

Part 3
1. Pour the cream cheese mixture into the muffin cups until 2/3 full.
2. Bake for 25 minutes without opening the oven.
3. Let it cool completely then place scoop of strawberry filling.
4. Refrigerate for at least 4 hourse until ready to serve.

Pink Velvet Cupcakes

vangiz Leave a Comment

Filipino Style Recipe: I have received requests from my colleagues to do a pink cupcake so one lazy afternoon, I decided to grant their wish. The cupcakes came out beautifully and my colleagues raved about them. Now I am thinking what other flavors and colors will be next.

Yield: 24 cupcakes

Ingredients:
1 cup butter, softened
1 1/4 cup sugar
3 eggs
2 teaspoon vanilla extract
1 cup sour cream
2 1/2 cup all purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 drops red food color
1/2 teaspoon strawberry extract (optional)
24 big marshmallows

Procedures:
1. In a large mixing bowl, cream butter and sugar using an electric mixer until light and fluffy, around 5 minutes. Add eggs one at a time, beating after each addition until just combined. Beat in vanilla.

2. In another bowl, combine flour, salt, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream, beating well after each addition. Mixture is a little heavy.

3. Add the food color and strawberry extract and whisk slowly until color is well distributed. Use more or less food color to achieve the shade of pink that you like.

4. Fill paper lined cupcake cups until 2/3 full. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until toothpick inserted comes out clean.

5. Get the cupcakes from the oven and quickly top with marshmallows. Put back in the oven and bake for 30-40 minutes until marshmallows are softened. Remove from the oven and press down the marshmallows using spoon. Let it cool completely.

Blue Velvet Cupcake

msbaker Leave a Comment

Filipino Style Recipe: You love red velvet cupcakes but your favorite color is blue. Why not make blue velvet instead? Now you can have your two favorites in one. Happy baking!

Yield: 30 cupcakes

Ingredients:
1 1/2 tablespoons buttermilk powder
1 1/2 cup milk
1 teaspoon baking soda
1 cup butter, softened
2 cups sugar
4 eggs
1 bottle (1 ounce) blue food color
2 teaspoons vanilla extract
2 1/2 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt

For the Frosting:
1 cup frosty whip (powdered whipping cream)
1 cup cold water
1/2 teaspoon blue food color

Procedures:
1. In a small bowl, mix together the milk, buttermilk, and baking soda. Set aside.
2. In a large mixing bowl, beat butter and sugar using electric mixer until light and fluffy, around 5 minutes. Beat in eggs one at a time until just blended.
3. Mix in buttermilk mixture, food color and vanilla.
4. In another bowl, combine flour cocoa, powder and salt. Gradually blend dry mixture into the wet mixture.

Part 2
1. Spoon batter into paper lined muffin cups until about 2/3 full.
2. Bake into preheated oven at 350 degrees for 15-20 minutes or until toothpick inserted comes out clean.
3. Remove from oven and cool in wire racks.

Part 3
1. Beat the powdered whipped cream, water and food color until peaks form. Chill for 15 minutes.This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.