mel I just looked at crabapple cupcakes... They look sensational. Know the next cookbook I am buying.
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mel I just looked at crabapple cupcakes... They look sensational. Know the next cookbook I am buying.
sorry Nae no boobies here, although Erin sounds like they would have gone down a treat!
Rouge the lemon meringue is a great idea, that's the sort of thing i am after, but amber the lemon youghurt do sound good! could i ask for the recipie?
melbel just googled crabapple cupcakes, i may have to go and purchase myself a copy, it looks great!
Thank you so much everyone, you have all got my brain ticking! i knew i could count on you to help me out ;)
Lulu, since you asked so nicely :lol:, I posted it in the muffin recipe thread, as it was a muffin recipe to start with. At least it shouldn't get lost there. Enjoy!
yum Netix! i think i might try that one too :)
If you feel like being lazy about it grab a pack of Greens Zesty Orange cake (not the orange poppy seed). I make cupcakes from it & they are delish.
Carrot or banana cake too is lovely in cupcakes. Mint flavour in the icing on chocolate mud cupcakes. Peanut butter cupcakes. Check out some of the online shops like Babycakes for more ideas.
LMAO - my first through was "BOOBS!" too...
Making these right now!!!
I made 3 dozen last Thursday, and they were very yummy.
Thanks for the recipe :)
This is an idea i've had for a while - but haven't had the chance to make them yet - chocolate mud cakes - or just plain chocolate patty cakes - and crush up a Peppermint Crisp in a blender and add it to some chocolate icing. I guess you could use any type of chocolate bar that tickles your fancy.
YUM now i need to make these!! and get the book LOL
My mixture made 36! But I used the standard sized cup cake patty pans. Maybe if I used the larger ones (the commercial size) it would have come to 24. My kids couldn't eat a whole large cupcake.
I do the patty case thing for the kids too, but the normal size cupcake size for guests. The whole trick is to make sure you could eat the cake without the icing and then it's just as appealing. There is nothing worse than a cupcake that is blurgh and only tastes good with icing - even worse if the icing is mediocre!
Also google Magnolia's Bakery recipe (this is the cupcake bakery made famous by Sex in the City) and also Amy Sedaris' (hilarious comedian who does send ups of the martha stewart type... seen her on letterman and Martha a few times!) cupcake recipe. They are both awesome cupcake recipes (and funnily enough there's a cupcake war between them) some say that magnolias cupcakes are overrated and Amy's are so much better... I'm still undecided. I made Amy's yesterday and tweaked it a little and everyone raved about the cupcakes (they were filled with red wine poached pear puree though ;)) even without the icing!
My biggest tip for cupcake fans is keep an eye out on the best cupcakeries of the world (especially the US) as they like to post their recipes and these IMO are the ones that taste best.
All of my fave cupcake base recipes come from bakeries in the US.
A cafe near where I work makes Cheese, Chive and Bacon cupcakes (well they're probably more a muffin because they're pretty big) and serves them up with a bit of butter while they're still warm - you're not after a "healthy" option are you? :P
Gawd they're good.
Now I want one. :rolleyes:
Thanks Rouge. I have been meaning to do the Magnolia ones for ages and you have inspired me! Does Amy's make 24 patty sized ones or muffin size? I was so inspired I googled the recipes and changed the sticks of butter to grams (I am sure 1 stick=125gr) and changed all-purpose flour to plain. It's funny that the Mag one uses half plain but no raising agent? I normally just use SR whenever it says plain+raising agent but will stick to the recipe. I will try Amy's this afternoon..
Amy Sedaris' Cupcakes
185gr unsalted butter
1 3/4 cups of sugar
Beat well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla
1/2 teaspoon of salt
2 1/2 teaspoons of baking powder
2 1/2 cups of flour
1 1/4 cups of milk
Beat well, fill cups, and bake at 180 degrees for 18-20 minutes. You should get 24.
Magnolia Bakery Vanilla Cupcakes
Makes about 2 dozen
CUPCAKES:
• 1 1/2 cups self-rising flour
• 1 1/4 cups plain flour
• 250gr unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the centre of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
I've eaten two of my now cool cupcakes already! :redface: I must say they are very light and fluffy! I think I kinda like a denser texture... but they are delish!
Thanks for posting those recipes Katie :) From just reading them I think I'm going to like the Magnolia ones.... I don't get adding salt and 1/2 a teaspoon is quite a lot.
This thread it evil!
I made D's recipe to take to a friends place for dessert on Friday and everyone loved them, especially topped with the Swiss Meringue buttercreme that Rouge posted :p
Thanks so much for sharing it D :D
Very tempted to have a go at the Magnolia ones now...
I'm backwards Katie I prefer to use plain flour and raising agent because SR flour goes stale VERY quickly!
Thanks for posting the recipes :)
Sam I'm glad the meringue icing went down a treat! It always does!
ETA: Yep amy's made 24 even clicky ice cream scoops in cupcake size cases (not patty cases)
I just made Amy's - they are still cooling- but I got 17 muffin size papers in a muffin tin which are bigger than the modern cupcake papers! Will let u know what they are like. They rose really high so should be fluffy but I suspect that the sugar may be too much as some were a bit weepy and the last few have sugary bits on top!
Wow... I never had weepy or sugary! I wonder if having the fruit swirl changed anything. My fave recipe is a chocolate one which I plan to convert to vanilla as they are so moist, and not crumbly but not dense. And they still taste awesome the day after.
OH NOES! I just realised... when making cupcakes no matter what the instructions say I follow my own which is... Another rouge tip that I learnt from Miss Martha ;)
Cream butter and sugar, add one egg at a time, whisk dry ingredients in a separate bowl, add one egg at a time and mix till combined, then add next egg, add vanilla to milk in a jug and stir to combine, add 1/3 dry ingredients and 1/3 milk mix to egg/butter mix and beat on a low speed till combined, add another 1/3 dry ingredients and 1/3 milk to the mixer and beat on low speed till combine and then add the last of the ingredients and beat till combined. It should come out almost like thick batter (mine did). And sometimes I use my whisk attachment after I've creamed the butter with the paddle attachment. The reason I do it this way is it allows for aeration without making it dense, and if you overbeat the cupcake you'll end up with a rock hard cake (or crumbly if its high in butter).
I've had weepy ones. I think it happens if you have a pocket of unmixed stuff in the batter. Or in my case it was a bit of sugar that was on the top of the paddle and fell in.
When I was spooning in the mix I noticed it and tipped it in the patty pan anyway. I was a bit scared of overbeating so I mustn't have mixed it enough. I have also started giving the bowl a good scrape down, stopping the machine and getting in under the whisk.
Overbeating was the reason my cakes used to suck lol! I've recitified that now :D
Rouge- that is the method by which I do my Crabapple Bakery cupcakes and they turnout a treat. But today I thought I would follow Amy's recipe exactly which included putting all the ingreds other than the butter and sugar in together and they are yum but not half as light and soft and fluffy as the Crabapple ones (the first recipe posted in this thread). DH said "We didn't need those did we?" Well no, we didn't (just had a week of birthdays and cakes) but I had to try them out. Will try the Magnolia ones when we get thru this batch! DH hardly eats them so it's just me who is watching my weight with this preg! I may have to freeze some!
I've kept out of this thread, as I love my cupcakes and haven't tried many other vanilla recipes other than mine. I will now try Amy's though... as I just wanna :P. I will probably do it my way (nearly the same as yours/Martha's Rouge). The only difference I think is I put the vanilla paste in with the eggs/beaten butter/sugar mix rather than in the milk. I haven't used the lemon yet, but I actually love the flavours of lemon and vanilla together....so its not something I'm against doing.
I use rice milk and nuttlex as we have a dairy allergy in the house, but sometimes I mix the rice milk with coconut milk/cream if I want a more dense cupcake.
Mmmm they sound very yummy, but I dont trust my baking skills.
Greek Yoghurt & Lemon Cakes:
125g butter, softened
1 cup caster sugar
1 lemon, rind finely grated
2 eggs, separated
1 cup greek style yoghurt
1/4 cup milk
2 cups SR flour, sifted
1/2 cup almond meal
Lemon icing:
2 cups icing sugar, sifted
1 lemon, rind finely grated, juiced
2 teaspoons butter, melted
1. Preheat oven to 180. Line loaf tin/ cup cake tins
2. Cream butter, sugar and lemon rind on high speed until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Combine yoghurt and milk in a jug. Fold flour, almond meal and yoghurt mixture, one at a time, into butter mixture.
3. Using electric beaters, beat egg whites until soft peaks form. Stir one quarter of the egg whites into batter. Gently fold the remaining egg whites. Spoon into prepared pan and bake (45 minutes for loaf, 15 minutes or so for cupcakes- until skewer comes out clean)
4. To make icing: combine icing sugar, 2 Tb lemon juice and butter in a bowl. Beat with a wooden spoon until smooth. Drizzle over loaf/cup-cakes and sprinkle with rind.
This may be a silly question, but do you guys think there is a difference between cupcake recipes and normal sized cake recipes?
That is, will any cake recipe work well in a cupcake size where the cooking time is adjusted slightly?
Thanks in advance!
There is a recent thread about cupcakes with lots of recipes.
You can make a normal cake recipe into cupcakes, cooking time adjusted a lot. But i would use one of the recipes in the thread, so easy and deliciously light and fluffy. :)
Thanks Falguni :D.
I did a quick search but did not come across it. Will have another look now...
No prob. Here you go...http://forums.bellybelly.com.au/foru...akes-ever.html :D
im going to make cupcakes tomorrow for saturday, was wondering if anyone has a great chocolate icing recipe i can use??
A chocolate Ganache would be yummy. Equal parts cream and chocolate.
Or here is a choc icing i lifted from another forum J.FOR THE TOPPING
50gr plain chocolate
2 tbsp water
25gr butter
175gr icing sugar
melt the chocolate and butter together with the water in a heatproof bowl over a saucepan of gently simmering water. Sift in the icing sugar and beat until smooth and thick. spread the warm icing on top of each cupcake and leave to set before serving
I believe Niliac has an amazing butter icing recipe..... i'm sure it's in this thread somewhere... hmmmm
It seems i was wrong, just talking about it! If we bug her enough she MIGHT share! :p:
awesome thanks ange! was thinking id do a ganache otherwise that choco one sound delish!
Try Swiss Meringue Icing (which I started doing years ago because my candy thermometer broke and I wanted to make italian meringue icing - my recipe was bumped the other day by Raven)... OR try adding cream cheese to the butter... not enough to make it a cream cheese icing but it just adds a creamier touch and it fluffs better. I don't have exact measurements, next time I make it I'll work out exact measurements. It happened through accident (as all good things do!) I was going to make cream cheese icing and didn't have the exact quantities needed so I thought I'd give it a try... it made the best frosting I've ever made. Another good one is chocolate buttercream... can be white or dark... they are delish as well...
I made nutella cream cheese icing the other day and it was DIVINE!
Now that is just evil! :p:
:o is it really 1 tablespoon of vanilla extract :o ???
Yep, 1 TABLEspoon Jols :) It works... I made a batch earlier this week. Make sure it's EXTRACT not essence. :D
darn it !! i wasnt sure so only added 1.5 tsp, needs more :doh: oh well! i know for next time
LOL any excuse to make another batch sounds good... mine is that I didn't get a chance to put icing on my last batch... the family quaffed them down too fast!
I found a really nice cup cake recipe one day, and now I cant find it. Havent found many that I like to make, but these ones on here sound yummo. Will have to give some of them a go. thks ladies.