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Thursday, February 25, 2010

Cupcake Recipes

By request, here are the recipes for the cupcakes shown in the previous post.

Fluffy Coconut Cupcakes

2 C self-rising flour, sifted
1/2 C unsweetened dried coconut
1 C superfine sugar
1 C buttermilk
2 eggs, lightly beaten
1 tsp natural coconut extract
1/2 C unsalted butter, melted

Coconut frosting
2 1/4 C confectioners' sugar
1 1/2 C unsweetened dried coconut
1/4 C plus 1 TBSP unsalted butter, softened
1/2 tsp natural coconut extract
2 TBSP hot water
unsweetened dried coconut, lightly toasted to sprinkle

Preheat the oven to 350 degrees and line 36 mini muffin cups with paper liners.

Combine the flour, coconut, and sugar in a bowl and make a well in the center. Pour in the combined buttermilk, eggs, coconut extract, and butter into the well and mix until combined.

Divide the mixture evenly among the paper liners. Bake for 12 minutes, or until a skewer comes out clean when inserted into the center of a cake. Transfer onto a wire rack to cool.

To make the frosting, combine the confectioners' sugar and coconut in a bowl. Add the butter, coconut extract, and enough hot water to make a spreadable frosting. Decorate each cake with a thick covering of frosting and sprinkle with toasted coconut. So yummy!

Beehive Cupcakes

3/4 C plus 1 TBSP unsalted butter, softened
1 C soft brown sugar
3 eggs
1/3 C honey, warmed
2 1/4 C self-rising flour, sifted

Marshmallow
3 egg whites
1 1/2 C sugar
2 tsp light corn syrup
pinch of cream of tarter
1 tsp natural vanilla extract
yellow food coloring

Preheat the oven to 350 degrees and line 15 standard muffin cups with paper liners.

Beat the butter and sugar with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the honey and flour until combined. Divide the mixture evenly among the paper liners. Bake for 18-20 minutes, or until a skewer comes out clean. Transfer onto a wire rack to cool.

To make the marshmallow frosting, combine the egg whites, sugar, corn syrup, cream of tarter, and 3 1/2 fluid ounces of water in a heat proof bowl. Sit the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Beat for 5 minutes with electric beaters, or until the mixture is light and fluffy. Remove from heat. Add the vanilla and beat with beaters for 4-5 minutes, or until stuff peaks form. Add the coloring, drop by drop, and beat until just combined.

Spoon the frosting into a piping bag fitted with a 1/2-inch round nozzle, and pipe the frosting in circles around the cake to resemble a beehive.

Pecan and Orange Cupcakes *hubby's favorite!

1/2 C unsalted butter, softeneed
3/4 C superfine sugar
2 eggs
3/4 C ground pecans
3 tsp finely grated orange zest
1 1/2 C self-rising flour, sifted
1/2 C milk

Cinnamon frosting
1 TBSP unsalted butter, softened
3/4 tsp ground cinnamon
1 1/2 C confectioners' sugar

Preheat oven to 350 degrees and line 16 standard (or 24 mini) muffin cups with paper liners.

Beat the butter and sugar until pale and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the ground pecans and orange zest, then use a metal spoon to gently fold in the flour alternately with the milk.

Divide the mixture evenly among the paper liners. Bake for 50-60 minutes (40 minutes for minis), or until a skewer comes out clean. Leave in the tin for 10 minutes, then transfer onto a wire rack to cool.

To make the cinnamon frosting, combine the butter, confectioners' sugar, and cinnamon in a small bowl with 1 1/2 TBSP of hot water. Sit the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water, and stir until smooth and glossy. Remove from heat. Decorate each cake with frosting.

*recipes taken from cupcakes by Christabel Martin

I know some of these sound like a lot of work, and they were, but all three are definitely worth a try. :)




1 comment:

  1. They're like magic road maps to deliciousness!

    ReplyDelete