LynLyn Lee - Easy Cupcake Recipes: A simple step by step sweet cupcake book

Copyright 2011 by Sally Baker. All rights reserved worldwide.

The opinions expressed in this manuscript are solely the opinions of the author and do not represent the opinions or thoughts of the publisher. The author represents and warrants that s/he either owns or has the legal right to publish all material in this book.

Published by: Sally Baker

All Rights Reserved. This book may not be reproduced, transmitted, or stored in whole or in part by any means, including graphic, electronic, or mechanical without the express written consent of the publisher except in the case of brief quotations embodied in critical articles and reviews.

Table of Contents

First off before we get into it..

Welcome to Easy Cupcake Recipes ! If you didnt have a sweet tooth before you downloaded this e-book, you will by the time you reach the end and if cupcakes werent so much your favorite, prepare to be converted.

Americas favorite sweet treat has taken over coffee shop pastry counters, specialty food trucks and wedding receptions alike, and for good reason. These delicious personal confections are perfectly proportioned and cute as can be, and something about them just makes people smile. Whens the last time something bad happened while you had a cupcake in your hand? Never, you say? Exactly .

So! Easy Cupcake Recipes will walk you through the art of cupcake-making every delectable step of the way by giving you a little background info, explaining all the materials youll need, illustrating special preparation and decoration techniques, and even providing a sweet little set of quick reference tools. No idea how many ounces make up cup? Never fear Ive baked up an easy conversion chart to help you out!

Oh, and lets 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 youre 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 Im going to start by discussing what these yummy treats are. Im 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 dont 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.