Cupcakes

Recipes below for
- Red Velvet Cupcakes & Cream Cheese Frosting
- Chocolate Cupcakes & Chocolate Frosting
- Strawberry Cupcakes & Strawberry Frosting
- Coconut Cupcakes & Coconut Cream Cheese Frosting
- Vanilla Peppermint Cupcakes & Vanilla Peppermint Frosting

RED VELVET CUPCAKES

Source – Joy of Baking

Makes 24 cupcakes.

Ingredients

2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Method

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven.

In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).

Add the sugar and beat until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two 12 cupcake pans. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

CREAM CHEESE FROSTING

Source – Sprinkles

Ingredients

8 oz (227g) cold cream cheese
1 stick (113 g) unsalted butter, firm but not cold
1/8 tsp salt
3 3/4 cups (375 g) confectioner’s sugar, sifted
1/2 tsp vanilla

Method

In a bowl of an electric mixer fitted with the flat batter, beat the cream cheese, butter and salt on medium-low speed until smooth and creamy, 2 to 3 minutes.

Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated.

Add the vanilla and beat just until incorporated. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream.

Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency.

Frosts 24 cupcakes.

CHOCOLATE CUPCAKES

Source – Joy of Baking

Makes 12 cupcakes.

Ingredients

1/4 cup (25 grams) Dutch-processed cocoa powder
1/2 cup (120 ml) boiling hot water
4 tablespoons (1/4 cup) (57 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2/3 cups (95 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Method

Preheat oven to 375 degrees F (190 degrees C) and lightly butter or line 12 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.

Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.

CHOCOLATE FROSTING

Source – Sprinkles

Ingredients

6 oz. butter
pinch of salt
2 1/2 c. confectioner’s sugar, sifted
1/4 tea. vanilla extract
3 oz. bittersweet chocolate, melted and cooled

Method

Beat butter and salt in stand mixer until light and fluffly, about 2 minutes.

Reduce speed, gradually add the sugar, until incorporated, stopping the mixer to occasionally scrape the sides of the bowl.

Add the vanilla and chocolate, mix until combined, careful not to overmix and incorporate too much air.

Frosts 12 cupcakes.

SPRINKLES STRAWBERRY CUPCAKES

Source – Sprinkles

Makes 12 cupcakes.

Ingredients

2/3 cup whole frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Method

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

STRAWBERRY FROSTING

Source – Sprinkles

Ingredients

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Method

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.

Add vanilla and 3 tablespoo
ns strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Frosts 12 cupcakes.

SPRINKLES COCONUT CUPCAKES

Source – Sprinkles

Makes 18 to 20 cupcakes.

Ingredients

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg

Method

Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners.

In a large bowl, whisk together the flour, baking powder and salt.

In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined.

Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture.

Add the remaining dry mixture and mix carefully until just combined.

Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

COCONUT CREAM CHEESE FROSTING

Source – Sprinkles

Ingredients

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings

Method

In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined.

Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth.

Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

SPRINKLES VANILLA PEPPERMINT CUPCAKES

Source – Sprinkles

Makes 12 cupcakes.

Ingredients

1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Method

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside.

In a small bowl, mix together milk and extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

VANILLA PEPPERMINT FROSTING

Source – Sprinkles

Ingredients

1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners’ sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk

Method

In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.

Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.

Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!

Top with crushed candy canes!

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7 Comments

  1. Hi,

    For the sprinkles strawvberry cupcake, the oven need to be preheat at 350 degrees. It’s degree F? So how much in degree C?

    • That’s 180 deg C.

  2. hi! may i know does the frosting melts under room temperature if or must it be kept in refrigerator before consume? I’m holding a party and will be trying your recipes. so, pls advise. Thank you very much!

    • Hi Girl

      I don’t chill the cupcakes because that would cause the cupcakes to turn hard. I try to keep the cupcakes in an air conditioned place or a cool corner instead.

  3. hi bing,
    thanks for your fast reponse. i was concerning the frosting instead of the cupcakes. my frosting usually melt under room temperature as Singapore is a humid country ;(

  4. Hi Bing, is it ok to add the frosting onto my cupcakes like a day in advance? Afterwhich do i refrigerate the cupcakes or leave them in cool place?

    • I’ve answered this earlier. Please see earlier comments.

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