Chocolate Cupcakes
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate
Chocolate Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
Red Velvet Cupcakes
• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
Strawberries & Cream Cupcakes
Ingredients
For The Cupcakes…
- 5 ½ ounces cake flour
- 5 ½ ounces super fine sugar
- 6 ounces unsalted butter softened
- 3 large lightly beaten eggs
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 punnet strawberries
- 2 ounces caster sugar
- 1 teaspoon gelatin
- 2 teaspoons hot water
- 1 cup heavy cream
- 1 teaspoon gelatin
- 2 ounces melting chocolate
- 1 tablespoon superfine sugar
- 1 teaspoon vanilla essence
Strawberries & Cream Cupcake Recipe Directions
Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)
Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute. Spoon batter into
cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the filling, slice up the strawberries into small pieces, (keeping the best looking ones for the tops of
the cupcakes). Then in a small bowl, mix the gelatin and sugar with hot water until is has dissolved. Let it
cool down and then add the sliced strawberries and mix to combine.
Once the mixture starts to gel, give it another mix and then cut a small hole in the center of each cupcake
and dig out with a spoon. Discard the center and fill hole with the strawberry filling.
To make the stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat
the cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour
the cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks
start to form.
Using a spatula or a knife cover the top of the cupcakes with the stabilized cream, and then melt the chocolate
over a double boiler and drizzle chocolate over the cream. Top with a fresh whole strawberry and serve.
Rocky Road Cupcakes
Ingredients For The Cupcakes…
- 5 ½ ounces cake flour
- 5 ½ ounces super fine sugar
- 6 ounces unsalted butter softened
- 3 large lightly beaten eggs
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- 2 tablespoons dutched cocoa powder
- 2 ounces semi sweet chocolate
- 1 ounce glazed red cherries
- ½ cup chopped nuts
- 2 cups pink and white marshmallows
- 2 ounces melting chocolate
Rocky Road Cupcake Recipe Directions
Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.Add Vanilla then sift in flour and baking powder and cocoa and mix for a further minute.Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the filling in a small bowl melt chocolate over a double boiler, then add chopped cherries, chopped cuts & chopped marshmallows and mix to combine.
Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with rocky road filling piled high.Melt remaining chocolate over a double boiler, and then drizzle chocolate across the filling to hold in place.
