Isabella - Ultimate Cupcakes: Scrumptious Cupcakes. 80 Best Cupcake Recipes of All Time
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Ultimate Cupcakes
Scrumptious Cupcakes. 80 Best Cupcake Recipes of All Time
PAULA ISABELLA
Copyright 2015
All rights reserved. No part of this book may be reproduced in any way or form without permission in writing from the author. No part of this publication may be reproduced or transmitted in any form or by any means , mechanic, electronic, photocopying, recording, by any storage or retrieval system or transmitted by email without the permission in writing from the author and publisher.
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SUMMARY
At the end of the book, there is a bonus book which contains 265 cooking recipes.
Here is what the book contains:
- 30 rice recipes
- 50 salad recipes
- 50 vegetarian recipes
- 30 quick recipes
- 30 healthy recipes
- 50 chicken recipes
- 25 pressure cooker recipes
If you stay till the end of the book, you will get a link to download or read it in PDF format
OR
I would like to tell you that there is a freebie available for everybody. It is a short book which contains 30 dessert recipes and it is FREE!!!
Click here to get it.
- 1 cups graham cracker crumbs
- 1/3 cup sugar
- 5 tablespoons unsalted butter, melted
- 2 1/2 cups sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk, at room temperature
- 2 large egg whites, at room temperature
- 1 whole egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup heavy cream, cold
- 1 (8 ounce) package cream cheese, at room temperature
- cup (4 tablespoons) unsalted butter, at room temperature
- teaspoon vanilla extract
- 1 cups confectioners sugar, sifted
- cup (1.5 sticks) unsalted butter, at room temperature
- 3 cups confectioner's sugar, sifted
- 1/2 cup fresh strawberries
- 1/2 teaspoon vanilla extract
- For the strawberry topping:
- 1 cup diced strawberries
- cup graham cracker crumbs
- Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
- In a medium bowl combine the flour, baking powder and salt. In a glass measuring cup, whisk the milk, eggs, vanilla and almond extract.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and creamy, about 5 minutes. Alternate additions of the flour mixture and liquid mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
- Chill a clean stainless mixer bowl in the freezer for 5 minutes. Return bowl to mixer fitted with the whisk attachment and then whisk the heavy cream on medium-high speed until soft peaks form.
- Fold whipped cream into the cake batter.
- Divide the batter evenly among cupcake liners (about 2/3 full) and bake until a toothpick comes out with only a few crumbs, about 16-18 minutes. Remove from pan and let cool on wire racks. Repeat with second muffin pan.
- In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
- Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter until creamy.
- Add the vanilla then gradually add the confectioners sugar.
- Beat until well combined.
- Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. In an electric mixer fitted with the paddle attachment, combine butter and half of the sugar.
- Beat on low speed until well blended. Add the other half of the sugar and two tablespoons of strawberry puree, mixing until combined.
- Increase speed to medium and add additional puree, a tablespoon at a time, until desired color and flavor is reached. Add vanilla and beat on high for about 30 seconds to lighten the frosting.
- Remove a small amount of the center part of the cupcake using a cupcake corer or pairing knife.
- Divide the cheesecake filling evenly among the cupcakes, filling the hole in the middle of the cupcake. Pipe frosting around the edge of each cupcake, leaving a well for the strawberry topping.
- Divide strawberry topping among cupcakes and sprinkle with graham cracker crumbs.
- 3/4 cup + 2 Tbsp graham cracker crumbs
- 1 1/2 tsp granulated sugar
- 3 1 /2 Tbsp salted butter, melted
- 4 oz fresh raspberries
- 2 Tbsp granulated sugar
- 3/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 2 (8 oz) pkg cream cheese, softened well but not melted
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.
- Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer.
- Bake in preheated oven 5 minutes then remove from oven and allow to cool.
- Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute.
- Press mixture through a fine mesh strainer into a bowl.
- Set aside.
- In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth.
- Mix in eggs one at a time. Stir in vanilla and sour cream just until combined.
- Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one.
- Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set.
- Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.
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