Easy Cupcake Recipes: A Simple Step by Step Sweet Cupcake Book by Arik Burnit Page A
Book: Easy Cupcake Recipes: A Simple Step by Step Sweet Cupcake Book by Arik Burnit
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Authors: Arik Burnit
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Cups
These oven-safe flexible cups are awesome. You serve in them, with their cool shapes and lots of colors they also pop cupcakes out with ease and are dishwasher safe. Best thing to do with these cups is spray with non-stick pan spray before baking. You may need to add more baking time for weird shapes. To remove cupcakes, flip over apply a little pressure to the bottom while gently peeling cup away. Always place cups on a sheet pan or cookie sheet for level baking and makes it easy to take out of oven.
How to make a sweet cupcake step by step
Ingredients: Homemade
1/2 cup (113 grams) unsalted butter
2/3 cup (130 grams) granulated white sugar
3 large eggs
vanilla extract 1 teaspoon (optional)
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Cooking you cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In a bowl are the bowl of your electric mixer or with a hand mixer, beat sugar and butter until light and fluffy. Now add the eggs beating them well. Now add the vanilla extract (optional). In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. You might need to scrape down the sides of the bowl if needed.
Now fill the muffin cups with the batter about half way and bake for about 17 - 20 minutes or just until set and then insert a toothpick when comes out clean your ready to go. Make sure to check your cupcakes before the stated baking time, so cupcakes don’t get over cooked. Remove from oven and place on counter or rack to cool. Once the cupcakes have cooled, frost with icing in next step.
Frosting tips:
If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star-decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
Videos on frosting Techniques:
How to ice cupcakes - plain icing
Click the link to watch a video 1 on how to ice cupcakes http://youtu.be/cya01HbqguU
Xanthe Milton teaches four different icing techniques for cupcakes
Click the link to watch a video 2 on how to ice cupcakes http://youtu.be/mYy2uiK6T94
how to make a home made pastry bag and how to frost a cupcake
Click the link to watch a video 3 on how to ice cupcakes http://youtu.be/CClwjb1wPTk
Frosting Techniques
Smooth: Put a good size dollop of frosting in the center of the cupcake, and then use an offset spatula to spread it across the top of the cupcake, working your way out to the edges. Once the frosting is evenly distributed, use the spatula edge to smooth it over the top and around the sides to get an even top.
Simple swirl: Use a pastry or Ziploc bag fitted with a large plain piping tip. Place the tip in the bottom of the bag (snip off one corner if using Ziploc), then use a
rubber spatula to fill it about two-thirds with frosting. Place the cupcake on a flat surface and, starting at the outer edge, carefully pipe a circle around the cake, coiling it until you reach the center. Once you’ve reached the center, stop squeezing the bag and pull it away form the cupcake, twisting your wrist as you do. This will give the frosting a perfect center swirl.
Decorative swirl: For a more structured and finished frosting swirl, use a star tip to pipe. Use the same process as with the plain tip, and make sure to work slowly and carefully so you don’t disrupt the pretty pattern of ridges created by the piping tip.
Baker tip: If you don’t have a offset spatula a butter knife will work.
Cupcake tips:
How
These oven-safe flexible cups are awesome. You serve in them, with their cool shapes and lots of colors they also pop cupcakes out with ease and are dishwasher safe. Best thing to do with these cups is spray with non-stick pan spray before baking. You may need to add more baking time for weird shapes. To remove cupcakes, flip over apply a little pressure to the bottom while gently peeling cup away. Always place cups on a sheet pan or cookie sheet for level baking and makes it easy to take out of oven.
How to make a sweet cupcake step by step
Ingredients: Homemade
1/2 cup (113 grams) unsalted butter
2/3 cup (130 grams) granulated white sugar
3 large eggs
vanilla extract 1 teaspoon (optional)
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Cooking you cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In a bowl are the bowl of your electric mixer or with a hand mixer, beat sugar and butter until light and fluffy. Now add the eggs beating them well. Now add the vanilla extract (optional). In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. You might need to scrape down the sides of the bowl if needed.
Now fill the muffin cups with the batter about half way and bake for about 17 - 20 minutes or just until set and then insert a toothpick when comes out clean your ready to go. Make sure to check your cupcakes before the stated baking time, so cupcakes don’t get over cooked. Remove from oven and place on counter or rack to cool. Once the cupcakes have cooled, frost with icing in next step.
Frosting tips:
If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star-decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
Videos on frosting Techniques:
How to ice cupcakes - plain icing
Click the link to watch a video 1 on how to ice cupcakes http://youtu.be/cya01HbqguU
Xanthe Milton teaches four different icing techniques for cupcakes
Click the link to watch a video 2 on how to ice cupcakes http://youtu.be/mYy2uiK6T94
how to make a home made pastry bag and how to frost a cupcake
Click the link to watch a video 3 on how to ice cupcakes http://youtu.be/CClwjb1wPTk
Frosting Techniques
Smooth: Put a good size dollop of frosting in the center of the cupcake, and then use an offset spatula to spread it across the top of the cupcake, working your way out to the edges. Once the frosting is evenly distributed, use the spatula edge to smooth it over the top and around the sides to get an even top.
Simple swirl: Use a pastry or Ziploc bag fitted with a large plain piping tip. Place the tip in the bottom of the bag (snip off one corner if using Ziploc), then use a
rubber spatula to fill it about two-thirds with frosting. Place the cupcake on a flat surface and, starting at the outer edge, carefully pipe a circle around the cake, coiling it until you reach the center. Once you’ve reached the center, stop squeezing the bag and pull it away form the cupcake, twisting your wrist as you do. This will give the frosting a perfect center swirl.
Decorative swirl: For a more structured and finished frosting swirl, use a star tip to pipe. Use the same process as with the plain tip, and make sure to work slowly and carefully so you don’t disrupt the pretty pattern of ridges created by the piping tip.
Baker tip: If you don’t have a offset spatula a butter knife will work.
Cupcake tips:
How
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