Difficulty: ♥♥
Ingridients:
140g of all purpose flour
110g of superfine sugar
125g of unsalted butter (chopped and room temp.)
1 teaspoon of salt
1 teaspoon of vanillin
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
4 passionfruits, pulp without pips
Instructions:
The Brazilian Fruits series goes on! This recipe features Maracuja, commonly known as Passion Fruit. I really liked it and I promise, you won't be disappointed!
Pre-heat the oven at 250°. Put the flour, the sugar, the salt, the vanillin, the potato flour, the baking powder, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy. At this point add the passionfruit pulp and gently stir till perfectly blended.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
Frosting: for this particular cupcake recipe, you can choose between two different icing recipes. The first one is the Supreme Vanilla Cream Frosting (I suggest to colour it light yellow!), the other one is the Maracuja Frosting with pulp and pips.
Sunday, 5 September 2010
♥ Maracuja Frosting
Actually, it's not difficult to make as it relates to the classic buttercream frosting recipe except for the adding of chocolate.
Ingredients:
125g of unsalted butter (chopped and room temp.)
250g of icing sugar
1 teaspoon of vanillin
1 spoon of really hot water
2 spoons of passion fruit pulp with pips
Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and the vanillin and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the passion fruit pulp and the hot water. Mix it again till blended.
Once your done, fill up the icing bag with the mixture.
Ingredients:
125g of unsalted butter (chopped and room temp.)
250g of icing sugar
1 teaspoon of vanillin
1 spoon of really hot water
2 spoons of passion fruit pulp with pips
Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and the vanillin and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the passion fruit pulp and the hot water. Mix it again till blended.
Once your done, fill up the icing bag with the mixture.
♥ Brazilian Fruits: Coconut Cupcakes
Difficulty: ♥
Ingridients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
100g of grated coconut
1 teaspoon of salt
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
Instructions:
This idea came to my mind a while ago, in august. I was on the beach eating coconut and I thought it would have been great to create a cupcake series with all those kind of exotic fruits. So here it is the first attempt...Hope you'll like the idea, too!
Pre-heat the oven at 250°. Put the flour, the sugar, the salt, the potato flour, the baking powder, the grated coconut and the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
I thought this cupcake recipe would go amazingly with a simple and classic frosting recipe. I suggest the Buttercream one, without any color additions.
As decoration, use grated coconut to cover all the cupcake's top.
Ingridients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
100g of grated coconut
1 teaspoon of salt
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
Instructions:
This idea came to my mind a while ago, in august. I was on the beach eating coconut and I thought it would have been great to create a cupcake series with all those kind of exotic fruits. So here it is the first attempt...Hope you'll like the idea, too!
Pre-heat the oven at 250°. Put the flour, the sugar, the salt, the potato flour, the baking powder, the grated coconut and the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
I thought this cupcake recipe would go amazingly with a simple and classic frosting recipe. I suggest the Buttercream one, without any color additions.
As decoration, use grated coconut to cover all the cupcake's top.
Friday, 3 September 2010
♥ Vintage Banana Split Cupcakes
Difficulty: ♥♥
Ingredients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
1 teaspoon of vanillin
1 teaspoon of oil
1 teaspoon of salt
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
3 or 4 well riped and mashed bananas
Instructions:
You know what? Sometimes I come to buy bananas, but after a while they become way too ripe for us to eat. So, since we don't like wasting things...I thought they would be a fantastic ingredient for my cupcake recipes. So here you are..you'll love them! ♥
Pre-heat the oven at 250°. Put the flour, the sugar, the vanillin, the potato flour, the baking powder, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk, bananas and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
Frosting: for this particular recipe I suggest a yummy and tasty Chocolate ButterCream Frosting. Actually, it's not difficult to make as it relates to the classic buttercream frosting recipe except for the adding of chocolate.
Ingredients:
125g of non-salted butter (chopped and room temp.)
250g of icing sugar
2 spoons of cocoa powder
2 spoons of really hot water
Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the cocoa powder and the hot water. Mix it again till blended.
Once your done, fill up the icing bag with the mixture and let your imagination fly!
The final touch I usually give to these cupcakes its a little cherry on their top. I don't know if it's just me, but it gaves that vintage style I love so much! Enjoy!
Ingredients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
1 teaspoon of vanillin
1 teaspoon of oil
1 teaspoon of salt
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
3 or 4 well riped and mashed bananas
Instructions:
You know what? Sometimes I come to buy bananas, but after a while they become way too ripe for us to eat. So, since we don't like wasting things...I thought they would be a fantastic ingredient for my cupcake recipes. So here you are..you'll love them! ♥
Pre-heat the oven at 250°. Put the flour, the sugar, the vanillin, the potato flour, the baking powder, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk, bananas and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
Frosting: for this particular recipe I suggest a yummy and tasty Chocolate ButterCream Frosting. Actually, it's not difficult to make as it relates to the classic buttercream frosting recipe except for the adding of chocolate.
Ingredients:
125g of non-salted butter (chopped and room temp.)
250g of icing sugar
2 spoons of cocoa powder
2 spoons of really hot water
Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the cocoa powder and the hot water. Mix it again till blended.
Once your done, fill up the icing bag with the mixture and let your imagination fly!
The final touch I usually give to these cupcakes its a little cherry on their top. I don't know if it's just me, but it gaves that vintage style I love so much! Enjoy!
♥ Chocolate Buttercream Frosting
Actually, it's not difficult to make as it relates to the classic buttercream frosting recipe except for the adding of chocolate.
Ingredients:
125g of non-salted butter (chopped and room temp.)
250g of icing sugar
2 spoons of cocoa powder
2 spoons of really hot water
Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the cocoa powder and the hot water. Mix it again till blended.
Once your done, fill up the icing bag with the mixture and let your imagination fly!
Ingredients:
125g of non-salted butter (chopped and room temp.)
250g of icing sugar
2 spoons of cocoa powder
2 spoons of really hot water
Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the cocoa powder and the hot water. Mix it again till blended.
Once your done, fill up the icing bag with the mixture and let your imagination fly!
Thursday, 2 September 2010
♥ Smooth Vanilla Classics
Difficulty: ♥
Ingridients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
1 teaspoon of vanillin
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
Instructions:
In my opinion, this is a true cupcake classic!
I mean, this was the recipe I used to make cupcakes the very first time and I still relate to it when I want to be 100% successful or want to experiment new icing tecniques. So I strongly advise you to use this recipe if it's your first time too and surely you won't go wrong!
Pre-heat the oven at 250°. Put the flour, the sugar, the vanillin, the potato flour, the baking powder, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
Ingridients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
1 teaspoon of vanillin
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
Instructions:
In my opinion, this is a true cupcake classic!
I mean, this was the recipe I used to make cupcakes the very first time and I still relate to it when I want to be 100% successful or want to experiment new icing tecniques. So I strongly advise you to use this recipe if it's your first time too and surely you won't go wrong!
Pre-heat the oven at 250°. Put the flour, the sugar, the vanillin, the potato flour, the baking powder, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.
Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.
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