Stone - Cupcake Recipes: How to bake cup cakes and fairy cakes Like A Pro

Cupcake Recipes
How to bake cup cakes and fairy cakes Like A Pro! By Judith Stone Copyright 2011 KernowWeb
All rights reserved. Published in the United Kingdom. No part of this ebook may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without the expressed written, dated and signed permission of the author.
The information presented herein represents the views of the author as of the date of publication. This ebook is for informational purposes only and the author does not accept any responsibilities for any liabilities resulting from the use of this information. While every attempt has been made to verify the information provided here, the author cannot assume any responsibility for errors, inaccuracies or omissions. Other recipe collections from Judith Stone The Cheesecake Recipe Book - Cheesecake recipes to amaze your guests!
Brilliant Banana Bread & 25 Other Fantastic Banana Cake Recipes Cookie Recipes - How to make cookies like a pro! Muffin Recipes How to bake muffins like a pro *** SAVE BIG *** Get 5 Bake like a pro books for the price of 3 Pork Belly Recipes - How To Cook Pork Belly Like A Pro Slow Cooker Magic - Superb slow cooker recipes to amaze your guests Visit my blog for lots of great recipe ideas: www.judithstonerecipes.wordpress.com Table of contents
Introduction
Is there anyone, on the entire world, who doesn't like cupcakes? Girls and boys, young and old, these small but delicious treats are almost universally adored.
Dating back to the end of the 18 th century, cupcakes (sometimes written as cup cakes ) get their name from the tradition of baking them in single ceramic cups.

Of course, these days the average baker uses muffin trays, though they still retain their quaint name, but there are alternatives. It's quite possible to bake cupcakes in ramekins or other small dishes, or even in flat bottomed ice cream cones for a bit of variety and fun (I've even seen miniature coffee flavoured cupcakes baked in espresso cups, but I must admit I've never tried that myself!)
However they are cooked, the defining feature of these wonderful cakes is their small size they are individual by their very nature, and there is something quite satisfying about having a whole cake all to yourself!
There are more cupcake recipes, flavours and varieties than any one person could realistically try in a lifetime (and believe me, I've tried!) so this book, rather than trying to be comprehensive, instead offers a wide selection of 25 wonderful recipes showing off just what can be done with these beautiful cakes. Both sweet and savory recipes are included, along with a good frosting recipe and piping tips at the end.
I do hope you try lots of these, and if you do I know you'll love them as much as I do!
Happy baking!
Judy Cinnamon Cupcakes Ingredients 110g (4 oz) margarine, or softened butter 110g (4 oz) caster sugar 2 medium eggs 110g (4 oz) flour Pinch of ground cinnamon Method Preheat oven to 180C/350F/gas 4. Prepare 12-cup tin with cupcake cases. Whisk together margarine and sugar until light and fluffy, using an electric mixer. Break the eggs into a cup and beat them into the sugar and margarine; beat them well until smooth.

Beat in all the flour and cinnamon on a slow speed, when they have incorporated, increase speed and beat well until the mixture is light and airy. Pour the mixture in the prepared tin and bake in the preheated oven for 20 minutes or they are firm to the touch and golden brown. Carrot Cupcakes Ingredients For the cupcakes: 2 eggs, lightly beaten 225g (8 oz) caster sugar 5 tablespoons dark brown soft sugar 100ml (4 fl oz) vegetable oil 1 teaspoon vanilla extract 250g (9 oz) grated carrots 125g (4 oz) crushed pineapple 200g (7 oz) plain flour 1 teaspoons bicarbonate of soda teaspoon salt 1 teaspoons ground cinnamon teaspoon ground nutmeg teaspoon ground ginger 100g (4 oz) chopped walnuts For the icing: 50g (2 oz) white chocolate 1 (200g) tub cream cheese, softened 100g (4 oz) unsalted butter, softened 1 teaspoon vanilla extract teaspoon orange extract 500g (1 lb) icing sugar 2 tablespoons double cream Method Preheat oven to 180C/350F/gas 4. Line 12-cup cupcake pans with paper cases. In saucepan over very low heat, melt white chocolate, stirring continuously. When fully molten and silky smooth, remove from the heat and set aside to cool.

In a large mixing bowl, cream together the cream cheese and butter. Stir in the cooled (room temperature) white chocolate, 1 teaspoon vanilla and orange extract; mix well. Beat in the icing sugar a little at a time, and continue to beat until the mixture is fluffy, then add the double cream and mix well. In another bowl beat together the eggs, caster sugar and brown sugar, and stir in the oil and vanilla. Fold in carrots and pineapple. In a large bowl, combine together the rest of the ingredients: flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger.

Combine together flour mixture and the carrot mixture; mix well or until evenly moist, then fold in of the walnuts. Transfer to the prepared muffin tin. Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven to cool on wire racks. When they cool completely, decorate the cupcakes with the icing and sprinkle with extra chopped walnuts or single half walnuts. Sticky toffee cupcakes Ingredients For the cakes: 180g (6 oz) dates, stoned and chopped 1 tsp vanilla extract 180g (6 oz) flour 1 tsp bicarbonate of soda 80g (3 oz) unsalted butter 160g (6 oz) caster sugar 2 eggs, beaten For the caramel: 125g (4 oz) sugar 80ml (3 fl oz) double cream tsp salt 1 tsp vanilla extract For the butter cream: tsp salt 1 tsp vanilla extract 160g (6 oz) butter 200g (7 oz) icing sugar Method Preheat the oven to 180C/350F/Gas 4.

Place the paper cases into a 12-cup cupcake tin. Place the dates into a heatproof bowl and pour 180ml (6 fl oz) of boiling water over them, and leave to soak for 20 minutes. Then break the dates into pieces and stir in the vanilla extract. In a large mixing bowl, sift the flour and bicarbonate of soda together. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs gradually, beating between each addition, and adding 1 tbsp flour halfway through (which helps to prevent the mixture from curdling).

Then gently fold in the remaining flour, and then the date mixture. Divide into the cupcake cases and bake for 1520 minutes or until golden brown. Remove from the oven and leave to cool completely. For the caramel: In a small pan over a gentle heat dissolve the sugar and 60ml water, and then increase the heat to a boil. Wait a few minutes, as soon as it changes to a caramel color and is thicker, remove immediately from the heat, and add the cream. Continue to stif, add the salt and the vanilla, and keep stirring for another minute.

Set aside and leave to cool completely. For the butter cream: With an electric mixer cream the butter, and gradually beat in the icing sugar a little at a time. When combined, and the mixture is light and fluffy, beat in the caramel. Then either pipe the mixture onto the cupcakes, or spoon on and smooth with a pallette knife or the back or a fork. Orange Cupcakes Ingredients 120g (4 oz) flour 145g (5 oz) golden caster sugar 40g (1 oz) butter, at room temperature 120ml (4 fl oz) whole milk 1 large egg 1 orange, zest only 1 tbsp poppy seeds For the icing: 225g (8 oz) butter, softened 400g (14 oz) icing sugar, sifted 1 orange, zest and of its juice Method Preheat the oven to 180C/350F/gas 4. Line cupcake tray with 12 paper cases.

Place the flour, sugar, butter and orange zest into a food processor and blitz on a slow speed for one minute. When the mixture become sandy in texture, pour in half of the milk and beat until just incorporated. In another bowl, whisk together the remaining milk, the egg and orange juice. Stir in the batter, add the poppy seeds and beat for a couple of minutes until smooth. DIvide the mixture between the 12 paper cases. Bake in the preheated oven for 20 minutes or until golden brown.