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Recipes for Cupcakes
Add to ❤ Favorites Ingredients for 12 cupcakes 1½ cups (165g) plain sweet biscuits 90g unsalted butter 450g cream cheese, room temperature ½ cup (115g) sour cream ¼ cup (50g) caster sugar 2 tsp vanilla extract 2 eggs ½ cup caramel sauce 3 X 55g Twix bars (plus extra to decorate) extra caramel sauce, to drizzle Read the Instructions here
Add to ❤ Favorites Double Chocolate Cupcakes – the perfect cupcake for any chocolate lover! Ingredients for 15 cupcakes Chocolate Cupcakes 188 gms – 1 ½ cups flour 1 tsp baking powder ¼ tsp sea salt 115 gms – 4 oz. unsalted butter, at room temperature 125 gms – 1 cup + 2 tbsp packed brown sugar 2 eggs, at room temperature 1 tsp vanilla ½ cup buttermilk or yogurt 2 tbsp milk 3 to 4 tbsp cocoa powder Chocolate Buttercream 170 gms – ¾ cup butter 310 gms – 2 ½ cups icing sugar 65 gms – ½ cup unsweetened cocoa powder 60 ml – ¼ cup milk 1 tsp vanilla extract Read the Instructions here
Add to ❤ Favorites Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream are a sweet and tangy spin on the classic yellow cake. Made from scratch with fresh lime zest, pomegranate seeds, pistachios and ginger beer, these Pomegranate Pistachio Cupcakes are the perfect compliment to whipped Greek Yogurt Buttercream. Ingredients for 16 cupcakes Greek Yogurt Buttercream 1 1/4 cup salted butter, room temperature 12 oz (or 3 cups) powdered sugar, sifted 1/2 cup vanilla greek yogurt, strained (see note below) 2 teaspoons vanilla extract Pomegranate Pistachio Cupcakes 6 oz (1 1/2 cups) cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon sea salt 2 eggs room temperature, yolks and whites separated 5.25 oz (3/4 cup) organic sugar 1/2 cup salted butter, room temperature 1 tablespoon lime zest 1 tablespoon lime juice 1/2 cup ginger beer, room temperature, but don’t open the can/bottle until ready to add to cake 1/4 teaspoon almond extract 2 teaspoons vanilla extract 1 cup pomegranate seeds, plus more for decorating (see note) 1/2 cup chopped pistachios, plus more for decorating Read the Instructions here
Add to ❤ Favorites Ingredients for 12 muffins 1 large egg 1 cup milk ½ cup olive oil 2 cups all-purpose flour 2 tbsp granulated sugar 2 tbsp brown sugar 1 tbsp baking powder ½ tsp kosher salt 1½ tsp vanilla extract 1 cup semi-sweet chocolate chips coarse sugar (optional) Read the Instructions here
Add to ❤ Favorites It tastes like a triple chocolate fudgy cupcake with a burst of pineapple flavour in the centre and crunchy chocolate-y bits melting out of the frosting. The pineapple filling is such a great addition without having to make any of your own flavored buttercream or a fruit curd. Ingredients for 16 cupcakes 1/2 cup (50 gms) dutch processed cocoa powder 1 cup (240 ml) boiling water 11/3 cups (175 gms) all purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup semisweet or bittersweet chocolate chips 1/2 cup (113 gms) unsalted butter, room temperature 1 cup (200 gms) granulated white sugar 2 large eggs 2 tsp pure vanilla extract 1 packet (165g) Pineapple Timtams Chocolate Fudge Frosting 120 gms unsweetened chocolate, coarsely chopped 2/3 cup (150 gms) unsalted butter, room temperature 11/3 cups (160 gms) icing sugar sifted 11/2 tsp pure vanilla extract Read the Instructions here