Heston Brown - Scrumptious Cupcake Recipes: Enjoy Delightful Cupcakes Whenever You Want!
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Scrumptious Cupcake Recipes
Enjoy Delightful Cupcakes Whenever You Want!
Copyright 2019 Heston Brown
All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.
Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.
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Table of Contents
Weve all had a Vanilla cupcake or two, or a Double Chocolate Cupcake maybe, but what about Smores or Lavender Lemon Cupcakes? Sounds good doesnt it? Well, its time to take your cupcake game up a notch.
Impress everyone around you, and even yourself with these delicious unique cupcake flavours and frostings. Theyre surprisingly easy to make and come together in no time. Youll never believe this came out of your oven and not some fancy cupcake shop!
Note: When making muffins, spoon the batter to about - to the top. This allows for space for the batter to expand without spilling over the top.
Moist cupcakes loaded with sweet crushed pineapples. Top with coconut or vanilla frosting and sprinkle some sweetened coconut flakes to make it even better.
Serving size: 10 cupcakes
Cooking time: 20 minutes
Ingredients:
- 1 cup of all-purpose flour
- 4 tablespoons of whole milk
- cup of sugar
- teaspoon of baking powder
- teaspoon of salt
- cup of unsalted butter
- 1 large egg
- teaspoon of vanilla extract
- cup crushed pineapple
- 1 cups coconut buttercream frosting
Instructions:
1. Preheat the oven to 350F and line 10 muffin pans with paper liners.
2. In a big bowl, mix the dry ingredients together until it is lump free: flour, salt, sugar and baking powder.
3. In another bowl, combine your wet Ingredients: milk, egg and vanilla extract.
4. Fold the dry ingredients into your wet ingredients. When completely combined, fold in crushed pineapples.
5. Spoon your batter into the muffin cups.
6. Bake the cupcakes for 15 - 20 minutes until a wooden toothpick put into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
8. Top with coconut frosting to your desire.
Yes, yes your favourite easy sweet sandwich turned into a delicious cupcake. Crumbly peanut butter cupcakes filled with your favourite jelly.
Serving size: 12 cupcakes
Cooking time: 30 minutes
Ingredients:
- 1 cups of all-purpose flour
- cup of sugar
- 1 teaspoon of baking powder
- cup of unsalted butter
- 1 large egg
- teaspoon vanilla extract
- teaspoon of salt
- cup of whole milk
- cup of creamy peanut butter
- cup of your favourite jelly flavour
Instructions:
1. Preheat oven to 350F and line 12 muffin pans with paper liners.
2. In a large bowl, mix the dry ingredients together until it is lump free.
3. In another bowl, combine your wet ingredients.
4. Fold the dry ingredients into your wet ingredients and whisk until well combined.
5. Spoon your batter into the muffin cups.
6. Bake the cupcakes for 20 - 25 minutes until a wooden toothpick put into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
8. Once cooled, use a sharp knife cut a hole in the center to create a little pocket to add jelly.
9. Use a small spoon to place about 1 teaspoon of jelly inside and cover with the piece of cupcake you cut out earlier to close it.
Red velvet cupcakes are a delicious classic, these pink velvet cupcakes are just as delicious and so cute, especially during spring!
Serving size: 14 cupcakes
Cooking time: 30 minutes
Ingredients:
Cupcake
- 1 cups of all-purpose flour
- cup of sugar
- 1 teaspoon of baking powder
- teaspoon of salt
- cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cocoa powder, unsweetened
- cup of buttermilk
- Red or pink food colouring
Frosting
- 1 cup of cream cheese frosting / vanilla frosting
- Red or pink food colouring
Instructions:
1. Preheat oven to 350F and line 14 muffin pans with paper liners.
2. In a large bowl, sift together dry ingredients until it is lump free.
3. In another bowl, whisk together your wet ingredients. Except food colouring.
4. Fold the dry ingredients into your wet ingredients and mix until well combined. Add food colouring to batter until a deep red colour is achieved.
5. Spoon your batter into the muffin cups.
6. Bake the cupcakes for 10 - 14 minutes until a wooden toothpick put into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
8. Mix in red/pink food colouring with cream cheese until a light pink colour is achieved. Use this to top cupcakes.
These cupcakes are great for a snack on the go. Make a batch and pop them in the freezer in a freezer safe bag, warm them up in the microwave and youre all set! They can be stored for around 2 weeks. Top with vanilla frosting.
Serving size: 10 cupcakes
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