All Things Cupcake - Updated Daily, Holiday Cupcakes, Birthday Cupcake Ideas, Cupcake Tattoos & more! » The science behind cupcakes » Spatula Magazine Baking cupcakes is a science as well as an art. Most of us have probably discovered the hard way that you can’t just spontaneously make up a cake recipe. So have you ever wondered, where did those magic numbers in the recipe book come from? I’ve researched many different cake recipes, in search of the perfect one, and one day was delighted to learn (from this clever book) that there are some very good rules for making cake recipes. 1. But does it work? Rule 1 Let’s start with 420g flour (that’s 3 cups). Rule 2Now for the eggs and the milk. 4 extra-large eggs weigh about 240g. Rule 3This is easy, we just add 240g of butter. Baking PowderLastly, the rule for adding baking powder is to add 1tsp of baking powder per cup of flour. And, we have a recipe! 3 cups of flour 2 cups of sugar 240g butter 3/4 cup milk 4 extra-large eggs 2 tsp baking powder (Moirs is a good brand) a pinch of salt (salt brings out the flavour in the cake, believe it or not) Heat your oven to 180 degrees.
Formas para Chocolate, Cupcakes, Confeitagem, Embalagens, Bicos Acompanhe as novidades da DoceArt em nossa página na rede social. Faça parte da nossa comunidade. Recipe: Alison Holst's Lemon Yoghurt Cake Last updated 05:00 07/03/2012 This is a great go-to recipe. It is very quick and simple to prepare (you can literally get the cake in the oven within five minutes of starting) and, most importantly, makes a delicious, moist cake. Served warm with whipped cream or icecream it makes a great dessert, or it is equally enjoyable cooled then dusted with icing sugar (or iced if you prefer) and served with tea or coffee, or packed in lunches. Because this cake contains oil rather than butter, it is very easy to mix, either in a food processor, or in a bowl using a whisk or fork. Lemon Yoghurt Cake a 21cm ring cake: 1 1/2 cups sugar Rind of 2 lemons 2 large eggs 1/2 cup canola or other light vegetable oil 1/2 tsp salt 1 cup yoghurt 2-3 Tbsp lemon juice 1 1/2 cups self-raising flour oven on to 190 degrees Celsius, or 180C if using a fan oven. you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Ratings & Reviews
(^_^) 32 Colorful Rainbow Food Designs from The Endearing Designer : Design Tips, Tricks, Tutorials, Tools and More... Summary: A mouth-watering display of rainbow-colored foods… [dropcap style="2"]W[/dropcap]e are spoiled by choice. Foods today come in so many colors that they’re often blinding to look at. (via Mrs Happy Homemaker) (via Luuux) (via The Two Savvy Sisters) (via Little Toewsies) (via Off the Meat Hook) (via Visualize) (via Pinterest) (via Sweetapolita) (via Parents) (via Beezy) (via Sapphire Candy) (via TomKatStudio) (via Candice and Ezra) (via I Am Baker) (via Pinterest) (via Visualize) (via Tedi17) (via Richard Forward) 20. (via Rebellious Streak) (via ionea76) (via Tryxiana) (via High Heels and DDP) (via Awesome Food) (via Wedding by Color) (via Cakes for Weddings) (via Mighty Strawberry) (via Colourful Imagination) (via SugarSoiree) (via CutestFood) (via The Art of the Cookie) (via The Breakfast Club)
Cupcake Bakers Association :: Cupcake Characteristics Cupcakes have a distinct set of characteristics that have earned them that name, but it isn’t just the obvious. Yes, when dealing with a cupcake, one can be certain that a measure of cake will be presented in cup form. However, there are so many variations that, despite the simple template, one cupcake will be far different from the next cupcake. So what exactly makes a cupcake what it is? It’s basic ingredients. The flour forms the weight of the cupcake and the spongy material that softly gives way to hungry teeth. These are the basic ingredients that will remain the same for the vast majority of cupcake variations. That is just one example of how a change in cupcake selection will bear a much different culinary experience. One of the key aspects of any cupcake is maintaining the right texture of the cake itself. The rest is choice of flavor and embellishment.
Produtos | Blog do Chef Esta tábua possui uma superfície de corte durável, que não prejudica o fio de sua faca e ideal para todos os tipos de preparo de receitas. Para dobra-la é muito simples, aperte a alavanca e os lados do tabua se dobram formando uma rampa conveniente para comida picada. As funcionalidades dessa nova versão da Chop2Pot ( soft-grip) acompanham uma alças ergonomicamente projetado com bordas antiderrapantes e apertos de dedo. ‘Dobradiças longa vida que permitem que a placa seja dobrada um número quase infinito de vezes sem quebrar. A superfície de corte é feito de polipropileno durável de alta qualidade que não vai prejudicar as facas. Na parte inferior possui tirar antideslizantes de borracha moldada mantendo a placa com segurança e firmemente no lugar durante o uso. No site: Compartilhe Fazer biscoitos e bolachas com esses cortadores de plástico será divertido e fácil!
Chocolate, Hazelnut and Coconut Mousse Cakes Baking and cooking for me are often times much more than just eating. Particularly with baking. I enjoy the process of thinking about ingredients, scaling, folding and finishing. It’s very therapeutic for me in a way that it almost feels like a necessity. “What will happen to you now?”, asked my brother once I told him about all the test results that came back to me last week. For the last few months that I have given up gluten, going shopping has been like going to the candy shop. It seems ironic how gluten, which for years has been the essence of my work and also life, has turned out to be not so good for me. So as I told my brother, here I am, baking away. Chocolate and Hazelnut Biscuit makes 1/2 sheet pan 180 grams egg whites185 grams muscovado sugar75 grams sugar150 grams hazelnut flour20 grams cocoa powderpinch salt225 grams butter, melted or coconut oil Whisk together the egg whites and the sugars. Line half a sheetpan with parchment paper and spread the batter evenly. Coconut Mousse
The Brownie Project cupcake recipes photo courtesy of emmyboop I think by far one of the most popular cupcakes are Red Velvet Cupcakes. Red Velvet Cupcakes are by far my favorite kind of cupcake. First some background. Red velvet cupcakes traditionally come with boiled frosting which happens to be my favorite kind of frosting. 2 1/2 cups sifted cake flour1 teaspoon baking powder1 teaspoon salt2 tablespoons unsweetened cocoa powder2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)1/2 cup unsalted butter, softened1 1/2 cups sugar2 eggs, at room temperature1 teaspoon vanilla extract1 cup buttermilk, at room temperature1 teaspoon white vinegar1 teaspoon baking soda 1. 2. 3. 4. 5. 6. The reason why I love red velvet cupcakes so much is because of their rich and deep flavor. There are many red velvet cupcake recipes floating around, but the one that I gave to you should really be excellent.
Chocolate Oatmeal Pudding Breakfast Cake Recipe: Great for Dessert too! The hardest thing about this recipe was finding a name for it. This was supposed to be pancakes, obviously this did not turn into pancakes. Not even close. This is a kind of pudding cake, with the texture of a flourless chocolate torte, yet with the oats it is more grainy than that. So let’s have chocolate cake for breakfast. This recipe happened by mistake. I packed up my measured mistake and labeled it. One bright and cheery morning my son woke and asked for chocolate pancakes. We couldn’t get enough of it. Don’t forget lots of fresh berries, whipped cream and pomegranate seeds. Here is how the chocolate oat porridge transformed into a cake: the oatmeal that we did not eat I pressed into a baking dish. For those of you who bake often with coconut flour then you know it absorbs huge quantities of liquids. Have fun with cake shapes: You could also use silicone molds, cupcake pans. Please do not hesitate to have this for dessert too. Also don’t forget to add more chocolate. Ingredients
Orange Crush Cupcakes | Serendipity Mommy 21.8K Flares Twitter 16 Facebook 51 Pin It Share 4.9K 4K+ Google+ 7 StumbleUpon 16.8K Reddit 0 21.8K Flares × Mmm I bet you can smell the orange! These Orange Crush Cupcakes are the first of the three monthly themed cupcakes I do and this month I chose pop, that is soda to you southern folks! I did end up putting some straight buttercream in the center of the cakes too so there is a hint of creme, which made a delicious orange cream flavor. Ingredients: 1 C. 1 1/2 C. 5 Eggs, room temperature (if they are too cold they will make your butter separate) 1 TBS. Zest from 2 oranges (I used one giant one, see that pic? 3 C. 1 TBS Baking Powder 1 TSP. Buttercream Frosting - 1 C. 4 C. 1/2 C. 2 TBS. Instructions: Preheat oven to 350° F and line your cupcake pan with papers. Cream butter and sugar together, then add eggs one at a time until fully incorporated. Add vanilla and orange zest and mix for another couple minutes. Fill your cups 3/4 full with the batter. For the Frosting: Orange Crush Cupcakes
almond cake à la London Bakes I really did have full intentions of getting at least one more recipe up before we take off, but alas my days have been way too short and my list of things to do much too long. Lucky for me the lovely Kathryn from London Bakes has come along to help out by means of this beautiful almond cake recipe! London Bakes was one of 2012's greatest blog discoveries for me and Kathryn is the first of a very talented crew I have lined up for guest posts over the coming weeks. Please make sure you check out Kathryn's site, there's all kinds of deliciousness over there. Hello lovely readers of My Darling Lemon Thyme! I'm delighted to be here while Emma is putting the final touches to her book. While Emma prepares to head home to New Zealand, today I'm sharing a very simple little cake with you. In summer, I like to stir some fruit through the batter before baking – raspberries are a particular fine addition – but it is equally delicious when you just allow the almond flavour to shine through. 4 eggs
Strawberry Cupcakes with Strawberry Cream Cheese Frosting Strawberries are such a delicious fruit, how can anyone resist a juicy ripe one. I love strawberry anything as long as it taste fresh and not the fake processed version of strawberry. Many of us have a recipe for strawberry cake that calls for strawberry gelatin added to the cake mix, but this recipe is so much better because the strawberry flavor comes straight from the berry. The cake is amazingly light and moist, but not super sweet. The cream cheese frosting is also flavored with just the berries, nothing artificial and together with the cupcakes makes a perfect marriage. Ingredients: 1 white cake mix ( I used Ducan Hines) 1/2 cup powdered sugar 1 cup mashed strawberries 3 egg whites 1/3 cup vegetable oil 1/2 cup whipping cream Frosting Ingredients: 8 oz. of cream cheese room temperature 1/2 cup butter at room temperature 3 1/2 cups powdered sugar 1/2 cup mashed strawberries drained well (frosting adapted from the cake doctor) Directions: Step 1: Pre-heat oven to 350 degrees.