It happens to the best of us, My Cupcake Fail

So this happened

 

So this happened to me today.
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it took me a few minutes before I could figure out what was up, I peeked in on them and my jaw dropped. What had happened? I’d done everything right! My science should not have been compromised.

I was irritated.

Once I calmed myself down a little and studied them, what I know of baking, and my recipe I figured out the trouble.

I’d used nearly two TABLESPOONS of baking soda, rather than a scant two teaspoons. that’s what I get for measuring right?

 

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52 Fabulous Cupcakes, Recipe One

This recipe is one I have already posted on this site.

I’M A CHEATER

No.

Not really.

I’m reposting it because I have a few little additives I think are going to make it really special for everyone. Make sure you look at the bottom where I tell you the adjustments.

this recipe makes 18 cupcakes.

3/4 cup butter, softened

generous 1/2 cup light brown sugar

2 extra large eggs

2 tbsp chocolate hazelnut spread (Nutella…and the 2 tbsp could be heaping)

1 1/3 cups self rising flour

generous 1/2 cup roughly ground, blanched hazelnuts

For the topping its just more Nutella and some whole hazelnuts (blanched)

Preheat oven to 350 degrees F, put 18 paper liners into shallow muffin pans.

Put the butter and brown sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then stir in the chocolate hazelnut spread. Sift in the flour and using a metal spoon, fold into batter with the ground hazelnuts.

–I’m constantly afraid of over beating, don’t be, the more you beat it the lighter and fluffier they will come out and the better they’ll be–

spoon the batter into the paper liners. Bake in the oven for 20-25 minutes (I left mine in for 19 and they were cooked perfectly so don’t be afraid to open it up and check)  When you pull them out let them cool quite a bit before you top them with morrreee Nutella and the whole hazelnuts.

The recipe calls for 2 extra large eggs…but the cupcakes were kind of dry the first time I made them, so I’d recommend using 3 large eggs instead of the extra large, also, go ahead and use a whole cup of butter.

Now, he’s the special part.

Take a big box of Ferrero Rocher candy. Now, when you put the cupcakes in the liners, set the candy on top of each cupcake. Push it in a little just to be sure, and hopefully when the cupcake finishes baking there will be a Fererro Rocher candy stuck inside.

Welp! There you have it. The first in my series of 52 Fabulous Cupcakes for All. Stay tuned for another exciting episode. This next one may involve fancy decorations!

Lemon Butterfly Cupcakes

I’ll admit it, I’ve got a weakness for lemon. I absolutely loved these cupcakes, they didn’t even last long enough for me to take pictures! asian-food-recipes-cupcakes-lemon-butterfly-cupcakes.JPG this is the picture they use in the book or its remarkably similar!

Makes an even dozen

Scant 1 cup self-rising flour

1/2 teaspon baking powser

1/2 cup butter, softened

Generous 1/2 cup superfine sugar

2 eggs, lightly beaten

finely grated rind of 1/2 lemon

2 tablespoons milk

 

For the Buttercream

6 tablespoons unsalted butter, softened

1 & 1/3 cups confectioners’ sugar

1 tablespoon lemon juice

 

Preheat the oven to 375

sift the flour and baking powder into a large bowl.

add the butter, sugar, superfine sugar, eggs, lemon rind and milk.

Using electric mixer, beat until smooth.

Soon the batter into paper liners, bake in the preheated oven for 15-20 minutes.

Transfer to a wire rack and let cool.

 

To make the butter cream

put the butter in a bowl and beat until fluffy

Sift the confectioners sugar and add the lemon juice.

Beat together until creamy. ***If you are having trouble getting it to combine and turn creamy its helpful to turn the thing off for a second and let the butter settle. I did it out of pure frustration and it worked really well***

 

To make them look like butterflies you cut a circle out of the top with a serrated knife and frost them, then you cut the circles into halves, and the halves into whatever sorta butterfly shape you want. Then you stick them in the frosting and dust it with powdered sugar.

Carrot Cake Cupcakes

I’m viciously behind on this! I made these cupcakes at the beginning of the month and I still haven’t blogged them yet! SHAME ON ME!

 

This recipe makes 12 cupcakes

3/4 cup butter, softened (or margarine)

Generous 1/2 cup superfine sugar

2 eggs, lightly beaten

2 & 3/4 cups grated carrot

scant 1/2 cup finely chopped walnuts

2 tbsp orange juice

grated rhino of 1/2 orange

1 & 1/3 cups self-rising flour

1 tsp ground cinnamon

12 walnut halves, to decorate

Frosting is-

1/2 cup cream cheese

1 tbsp orange juice

1 & 3/4 cups confectioners sugar

 

To make:

Preheat the oven to 350 degrees F (180 degrees C) and put 12 paper liners in a shallow muffin pan

Place the butter and superfine sugar in a large bowl and beat together until light and fluffy.

Gradually beat in the eggs.

Fold in the carrot, chopped walnuts (I didn’t make it with walnuts and it turned out just fine!) orange juice, and orange rind.

Sift in the flour and cinnamon and using a metal spoon, fold in gently.

 

Spoon the batter into the paper liners. Bake in the preheated oven for 15 to 20 minutes, or until risen, golden, and firm to the touch.

Transfer to a wire rack and let cool.

 

To make the frosting.

Put cream these and orange juice in a bowl.

sift in the confectioners sugar and beat until fluffy.  (If you’re using an electric mixer, just keep beating it as you go, it helps it all come together evenly.)

Spread the frosting over the cupcakes and top each with a walnut half. 

Cupcakes

Just thought I’d throw in a couple pictures of my cupcakes! These are my carrot cake cupcakes (recipe to follow soon) and my pink lemonade cupcakes!

Pink Lemonade Cupcakes

Made these last Thursday, the result was a unanimous “awesome.”

This recipe makes 10 cupcakes

scant 1 cup self rising flour

1/4 tsp baking powder

1/2 cup salted butter1/2 cu superfine sugar

2 extra large eggs

pink for coloring

1/4 cup granulated sugar

juice of 1 small lemon

 

Frosting

1/2 unsalted butter

juice and finely grated rind of 1/2 lemon

4tsp heavy cream

1 & 3/4 cups confectioner’s sugar

pink food coloring

 

To Decorate

pink/white/red sugar sprinkles

10 pink or yellow bendy straws

 

Preheat the oven to 350 F or 180 C and put 10 paper liners into a shallow muffin pan.

Sift the flour and baking powder into a large bowl. Add the butter, superfine sugar, and eggs and, using an electronic mixer, beat together until smooth. Beat in a little pink food coloring to color the batter pale pink. I don’t think there’s a thing with over-beating with cupcakes, the more you beat it the fluffier they get.

spoon the batter into the paper liners. Bake in the oven for 15-20 minutes, until risen and firm to the touch. If you still can’t tell stick a tooth pick in them, its my fool-proof test.

Meanwhile, place the granulated sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar has dissolved. Let cool for 15 minutes. Prick the tops of the warm cupcakes all over with a skewer and liberally brush with the lemon syrup. Transfer the cupcakes to a wire rack and let them cool!

To make the buttercream, place the butter, lemon juice and lemon rind in a bowl and beat with an electric mixer for 2-3 minutes, until its light and fluffy.

Beat in the cream.

Then, GRADUALLY SIFT (there is a lot of stress put on both those words, I learned first hand it doesn’t quite work out right unless you do that.) the confectioners’s sugar and beat for 2-3 minutes until its light and fluffy again. Add the food coloring to give it the pink color.

Now, here’s how I decorate cupcakes, instead of using a knife, I take a ziplock bag, put the frosting in it, and cut a corner off. Tada! its so much less messy (in theory…if you don’t miss the bag!). Then you attach the sprinkles however you want and insert the straws!

 

So, I’ve been looking and looking and finally searched on Amazon for the ISBN number for this book, and
http://www.amazon.com/Cupcake-Parragon/dp/1445438070/ref=sr_1_1?ie=UTF8&qid=1327803412&sr=8-1
unfortunately it’s out of stock…Which is lame! I was really scared this book didn’t exist and you guys would be forever deprived of the other recipes that I’m not going to do!
Hopefully you won’t be, but if it never goes in stock…you just might!

Chocolate Brownie Cupcakes

These were my first real and total success. I was proud of these cupcakes. I say was only because they’re gone now.

This recipe makes 12

8oz semisweet choclate, broken into pieces

6 tbsp butter, softened,

2 extra large eggs, lightly beaten

1 cp dark brown sugar

1 tsp vanilla extract

generous one cup all purpose flour

and an optional 2/3 cups chopped walnuts.

 

Preheat the oven to 350 degrees F or 180 C, put the paper liners into a muffin pan

Place the chocolate and butter in a saucepan (or like myself use a double boiler  because it heats it nicely without scorching it) and stir continuously until it’s melted. Take it off the heat and keep stirring until its smooth.

Place the eggs and brown sugar in a large bowl and beat together, use the “beat” thing on your electric mixer for at least a minute, gets it nice and fluffy. Then you add in the vanilla and beat some more. Sift the flour in (turning your setting down from “beat” to “fold” or something like that so flour doesn’t go every where). Then you add the chocolate and if you so choose, the walnuts.

After that you put the batter into the pans and bake for about 30 minutes. I only did mine for about 20 and they turned out great, so i’d check them after 17 and see how much longer you’re probably going to need from there.