Wednesday, May 29, 2013

Chocolate Graduation Cupcakes

This graduation cupcake was inspired from the Cake Central's Pinterest board for their Graduation Cupcake Inspiration Challenge. It was a chocolate cupcake with chocolate frosting and modeling chocolate decorations. The theme I had chosen was "Go and rule the world Grads". I am going to share the recipe for chocolate cupcakes which is originally adapted from Joy of Baking.

3/4 cup all purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup oil (original recipe calls for 1/4 cup unsalted butter at room temperature)
1/4 cup Hershey's cocoa powder
1/2 cup boiling water
1 large egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Line  muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let it cool to room temperature. In another bowl, whisk together the flour and baking powder.

Then in the bowl of your electric mixer, or with a hand mixer, beat egg and sugar until light and fluffy. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the oil and the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 15 - 20 minutes or until risen and a toothpick inserted into a cupcake comes out clean.

This makes around 12 small cupcakes (2 inch diameter) or 6 regular cupcakes.

Thursday, May 9, 2013

Victoria Sponge Cupcakes

The recipe for these cupcakes were shared with me by few of my cake forum friends. I wanted to try these cupcakes from a long time and am glad that I did!! The recipe is just amazing!! The cupcakes came out so spongy and the taste was perfect..I did have the problem of dry texture though but I guess I just over baked them about  5 minutes; that surely did make difference.

225 g (1 2/3 cup) of self-rising flour
225 g (1 2/3 cup) of castor or confectioner's sugar
225 g (1 stick) softened butter
4 eggs
1 teaspoon vanilla

Preheat the oven to 350 degrees Fahrenheit (175 C). Line the muffin pan with cupcake liners. In a bowl, beat the sugar and butter until light and fluffy. Then add one egg and beat well. Then just fold in one spoon of flour. Then add other egg and beat well; fold in one more spoon of flour. Do this till all the eggs are used up and then fold in rest of the flour. (Do not beat). Fill the cupcake liners and bake the cupcakes for about 15-18 minutes. I baked mine for about 20 minutes and they got a bit dry. So I strongly recommend to check it after 15 minutes. Let the cupcakes cool on the rack.

Once cooled, dust the cupcakes with confectioner's sugar using a strainer for even spreading. For the jam filling, I used the store bought mixed fruit jam. With an apple corer, just take out the central part of the cupcake. Insert the corer just about less than half way and pull out which will leave a hole in the center. With a jam filled pastry bag (with or without tip attachment) fill out the jam in the hole. I had used tip no.12 or the round tip for filling out the jam. Enjoy with a cup of tea!!!

If you do not have self-rising flour, you can add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to all-purpose flour. I have done this almost all the times and it works out very well.

Friday, May 3, 2013

Golden Anniversary Cupcakes

The Cake Central had announced their Golden Anniversary Inspiration challenge and I had made these cupcakes as my entry. They had an inspiration board with a few pictures on it and a "white and gold theme" which we had to imbibe into our cupcakes and display. I did not win the challenge but enjoyed doing these. They are vanilla cupcakes with buttercream frosting with all the modeling chocolate decorations. This was my first time using the golden pearl dust for the golden effect on the decorations. I had made cupcake wrappers from the paper doilies and wrapped around each cupcake.