tag:blogger.com,1999:blog-38019559348365295902024-03-19T15:41:29.274-07:00Cupcake HeavenRecipes and ideas for the best cupcake baking and decoratingUnknownnoreply@blogger.comBlogger77125tag:blogger.com,1999:blog-3801955934836529590.post-52871300086886993692008-01-10T14:36:00.000-08:002008-01-10T14:37:37.054-08:00Basic Coconut Cake4oz butter<br />4oz caster sugar<br />2 large eggs<br />6oz self raising flour<br />2oz desicated coconut<br />Approx 2 tablespoons of milk<br /><br />Cream butter & sugar till soft and pale, beat eggs and add to mixture. Gradually fold in coconut, then flour. Add milk to give soft dropping consistency. Sprinkle top of cakes with coconut and caster sugar and bake at 180 degrees for 16-18 minutes.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-28423787197852765212007-11-20T09:24:00.000-08:002007-11-20T09:29:42.413-08:00Caramel Glazed Apple Spice Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">6 tbsp butter, room temperature</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 cup sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">3/4 cup brown sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">2 large eggs, room temperature</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp vanilla extract</span><br /><span style="font-family:trebuchet ms;font-size:85%;">2 1/4 cups all purpose flour</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp baking soda</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp baking powder</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/2 tsp salt</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp ground cinnamon</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 freshly grated nutmeg</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 tsp ground cloves</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 1/2 cups </span><a href="http://bakingbites.com/2007/11/cranberry-apple-sauce/"><span style="font-family:trebuchet ms;font-size:85%;color:#000000;">applesauce</span></a><span style="font-family:trebuchet ms;font-size:85%;"> </span><br /><span style="font-family:trebuchet ms;font-size:85%;">3/4 cup chopped, toasted pecans (optional)</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Preheat oven to 180c. Line two 12-cup muffin tins with paper liners.In a large mixing bowl, cream together butter and sugars until lght and fluffy. Beat in eggs one at a time, followed by vanilla extract.In a small bowl, whisk together flour, baking soda, baking powder, salt and spices. Add one third of this mixture to the butter mixture, stirring to incorporate, followed by half of the applesauce. Repeat with the rest of the flour and applesauce and mix only until no streaks of flour remain in the batter. Stir in pecans, if using.Divide evenly into prepared muffin cups, filling each about 2/3 full.Bake for 15-18 minutes, until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.Remove from pan and cool on a wire rack.</span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">Makes 24 cupcakes.</span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">Caramel Glaze</span><br /><span style="font-family:trebuchet ms;font-size:85%;">2 tbsp butter</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 cup brown sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/2 cup milk</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 salt</span><br /><span style="font-family:trebuchet ms;font-size:85%;">2 1/2 cups caster sugar </span><br /><span style="font-family:trebuchet ms;font-size:85%;"><br />Melt butter in a small saucepan. Stir in brown sugar, milk and salt. Bring to a boil and boil for about two minutes. Remove from heat and cool to room temperature. Stir in powdered sugar. Frosting should be somewhat thick, but not stiff. Drizzle over cupcakes.<br /><br />from <a href="http://bakingbites.com/2007/11/caramel-glazed-apple-spice-cupcakes/">http://bakingbites.com/2007/11/caramel-glazed-apple-spice-cupcakes/</a></span><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-72151241865192215452007-11-20T02:27:00.000-08:002007-11-20T02:34:55.587-08:00Lavender Cupcakes125g self-raising flour<br />125g very soft unsalted butter<br />125g lavender sugar, sieved<br />2 eggs<br />pinch salt<br />few tablespoons milk<br /><br />FOR THE ICING:<br />250g Instant Royal Icing powder<br />violet food colouring paste<br />handful real lavender stalks<br /><br />Preheat the oven to 200ºC/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases.<br /><br />Take butter, eggs and milk out of the fridge in time to make sure they're at room temperature. Mix all the ingredients for the cupcakes, except for the milk, till totally combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, then spoon and scrape the batter equally into the waiting cupcake cases.<br /><br />Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch. Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool. Make the icing according to packet instructions, dyeing the mixture a faint lilac with a spot or two of food colouring.<br /><br />Top each cupcake with a little sprig of lavender before the icing's set dry.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-61878733573864003272007-10-04T14:01:00.000-07:002007-10-04T14:04:29.896-07:00Chocolate Mint Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">1/4 cup (1/2 stick) unsalted butter, at room temperature</span><br /><span style="font-family:trebuchet ms;font-size:85%;">3/4 cup granulated sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted</span><br /><span style="font-family:trebuchet ms;font-size:85%;">2 large eggs, at room temperature</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 teaspoon peppermint extract</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/2 cup chocolate milk</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 1/2 cups self raising flour</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/2 cup (6 ounces) mini semi-sweet chocolate chips</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">1. Preheat the oven to 175°F. Insert liners into a medium cupcake pan.2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.3. In a separate medium-sized bowl combine the flour and baking soda.4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Mint Swiss Meringue Buttercream (recipe adapted from marthastewart.com)Makes about 3 cups3 egg whites3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, at room temperature1 teaspoon peppermint extract1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)4. Beat in peppermint extract. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth. </span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-89920309784169562782007-10-02T07:21:00.000-07:002007-10-02T07:23:25.745-07:00Choclate Vegan Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">1 cup plain flour</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 cup cocoa powder</span><br /><span style="font-family:trebuchet ms;font-size:85%;">3 Tablespoons black cocoa powder</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 teaspoon baking powder</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/2 teaspoon baking soda</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 teaspoon salt</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 cup plain rice or soymilk</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 cup canola oil</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/2 cup maple syrup</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 cup sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 teaspoon apple cider vinegar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 teaspoon vanilla extract</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">preheat the oven to 175 and line a 12-muffin tin with paper cupcake liners. spray with the liners with canola spray to prevent sticking. sift together the flour, cocoa powders, baking powder, baking soda and salt. in another bowl combine the rice milk, oil, maple syrup, sugar, vinegar and vanilla. beat at medium speed for about two minues. add the dry ingredients to the wet and beat for about another minute to combine. fill each cupcake liner about 2/3 full and bake for about 25-30 minutes. remove from oven and allow to fully cool</span>.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-71531780637212681942007-09-26T09:53:00.000-07:002007-09-26T09:55:43.614-07:00White Chocolate & Pumpkin Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">6 oz. white chocolate, melted<br />Spoon melted white chocolate into 6 cupcake liners (doubled) spreading up sides with a pastry brush or small spoon. Place upside down on wax paper and allow to set. Carefully peel away the liners. </span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">CUPCAKES<br />1 cup all purpose flour<br />1 cup sugar<br />1 1/2 teaspoon cinnamon<br />1/2 teaspoon salt<br />1 teaspoon baking soda<br />2/3 cup cooking oil<br />2 eggs, slightly beaten<br />3/4 cup canned pumpkin<br />In a large bowl, combine dry ingredients. Stir together eggs, oil and pumpkin in another bowl. Add pumpkin mixture to dry mixture and stir just until thoroughly mixed. Spoon batter into popover pan coated with nonstick cooking spray. Bake 25 to 27 minutes. Let cool in pan, then remove to cool on wire rack. </span><br /><span style="font-family:trebuchet ms;font-size:85%;"><br />FROSTING<br />2 oz. white chocolate, chopped<br />1 1/2 cups whipping cream<br />1 teaspoon vanilla<br />2 egg yolks, slightly beaten<br />2/3 cup sugar<br />1/3 cup all-purpose flour<br />1/8 teaspoon salt<br />1/3 cup butter </span><br /><span style="font-family:trebuchet ms;font-size:85%;"><br />In a medium saucepan, stir together sugar, flour and salt. Gradually stir in cream. Add chopped chocolate. Stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot filling into the beaten egg yolks. Return mixture to remaining filling in the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Cover and chill in freezer until cold (about 20 minutes). In medium mixing bowl beat butter until creamy. Gradually add chilled filling, beating until light and creamy. Beat in vanilla.<br />Spread 1 teaspoon of frosting in bottom of each cup. Top cakes generously with frosting. Place each cake in white chocolate cup.<br /><br />from <a href="http://www.abcnews.go.com/GMA/Recipes/story?id=2036011">ABC</a></span><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-78006424490412810992007-09-21T01:25:00.000-07:002007-09-21T02:26:16.037-07:00Castle Cupcake Tutorial<img id="BLOGGER_PHOTO_ID_5112571398358510018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 366px; CURSOR: hand; HEIGHT: 234px" height="234" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYahIAzALb2EsAsBXMjHhplSBX_SUWHN3p5ahTRkZi5wuVyFQsfb5syB1GW1j3GFaiKNgmKJh5fNoNRCr0Zh77zQEhZiOCH8zxvpM1-oN8NNlCoEV9A9o7l3aAb1jrf3_aa5A0ATQtKsI/s320/1403343349_f783c94d58.jpg" width="343" border="0" /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;"></span><br /><span style="font-family:trebuchet ms;color:#330000;">from the amazing </span><a href="http://www.flickr.com/photos/65668398@N00/"><span style="font-family:trebuchet ms;color:#cc33cc;">Zalita</span></a><span style="font-family:trebuchet ms;color:#330000;">. </span><span style="font-family:trebuchet ms;color:#330000;">You can see the finished</span> <span style="font-family:trebuchet ms;color:#330000;">Castle cupcake <a href="http://www.flickr.com/photos/65668398@N00/1347471151/"><span style="color:#cc33cc;">here:</span> </a></span><br /><span style="font-family:trebuchet ms;color:#330000;"><br /><span style="font-size:85%;">You will need 1 thick rectangular base for the castle no1, 2 rectangular flat pcs with little slits (2&3) on the top and markings for the windows, a long rolled out 'log' to which u will then cut out to make (4,6,&8) , 2 thin strips with small slits on the top to make (5&7), and a little triangular pc for the roof (9). i have forgotten to add a number by the door which u will stick last onto the front of the castle.once u have cut out these pcs stick onto the base no's 2 and 3, it will over lap a little on the top.wrap no 5 around 4 and do the same with no 6 and 7 and stick onto the side of the castle base with some edible glue.stick no's 8 and 9 and place on top of the castle.lastly add the door.i added a touch of grey to my fondant and i brushed it with pearl and soft rose pink. u can choose your own colours and adapt it to your own specifications.<br /><br /></span><br /></span><span style="font-family:trebuchet ms;color:#330000;"></span><span style="font-family:trebuchet ms;color:#330000;"><a href="http://www.flickr.com/photos/65668398@N00/1347471151/"></a></span><span style="font-family:trebuchet ms;color:#330000;"><a href="http://www.flickr.com/photos/65668398@N00/1347471151/"></a></span><span style="font-family:trebuchet ms;color:#330000;"></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-14339070034855715812007-09-20T09:03:00.000-07:002007-09-20T09:05:50.872-07:00Lemon, Almond and Pear Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">250g unsalted butter, softened</span><br /><span style="font-family:trebuchet ms;font-size:85%;">250g caster sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">4 large eggs, at room temperature</span><br /><span style="font-family:trebuchet ms;font-size:85%;">50g plain flour, sifted</span><br /><span style="font-family:trebuchet ms;font-size:85%;">250g ground almonds</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp almond essence grated zest and juice of 2 lemons</span><br /><span style="font-family:trebuchet ms;font-size:85%;">4 ripe pears, peeled and halved</span><br /><span style="font-family:trebuchet ms;font-size:85%;">icing sugar for dusting</span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">Preheat the oven to 180ºC. Cream together the butter and sugar in a bowl until soft. Beat in the eggs one at a time, adding some flour after each addition, until all the eggs and flour have been included.Fold in the almonds, almond essence, lemon zest and juice. Cut small slices from the pears. Spoon the mixture into the tin and smooth over. Top with the fanned out pears. Bake for 20 minutes or until a skewer comes out clean.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-43433703554393547942007-09-18T13:57:00.000-07:002007-09-18T14:02:38.903-07:00Icing Teddy Bears<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRbtOTKJqaCdcrKw6GloGNFlg4BVs3AV5Dz4ewjpOwUdnqy38FCTFe2bB7u3JU3G7i3cOvtGyjO0f3pb3ntOGWIIkppVI6lVdcYKiTpVn0_85Dg8xVeuzq3s9Lni1GrtEFkiadN0mx2A/s1600-h/teddybear.jpg"><img id="BLOGGER_PHOTO_ID_5111651591328304914" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRbtOTKJqaCdcrKw6GloGNFlg4BVs3AV5Dz4ewjpOwUdnqy38FCTFe2bB7u3JU3G7i3cOvtGyjO0f3pb3ntOGWIIkppVI6lVdcYKiTpVn0_85Dg8xVeuzq3s9Lni1GrtEFkiadN0mx2A/s200/teddybear.jpg" border="0" /></a><span style="font-family:trebuchet ms;font-size:85%;">Use tips 1, 3, 12. </span><br /><div><span style="font-family:trebuchet ms;font-size:85%;">Pipe top 12 ball of icing for body, add tip 3 dots for head and paws. </span></div><br /><div><span style="font-family:trebuchet ms;font-size:85%;">Using tip 1; add muzzle and ears; pipe dot eyes, mouth and string bow tie. </span></div><br /><div><span style="font-family:trebuchet ms;font-size:85%;"></span></div><div><span style="font-family:trebuchet ms;font-size:85%;">from </span><a href="http://www.wilton.com/"><span style="font-family:trebuchet ms;font-size:85%;">www.wilton.com</span></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-45739194264403626612007-09-18T13:53:00.000-07:002007-09-18T13:55:56.207-07:00Icing Bows<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiT-JijcqPWeUiPoTeclT33b1khSISWmzhADnX3VBFcMOcWiSMsIID8frdXPRImLbIJZnjoTEYx4NyBu_02TnnEPp_7d5h-GcgfoNeGT3pHiRasoErKv1y3rKseHc1jZE2gPs8L-ZDAE/s1600-h/bow.jpg"><img id="BLOGGER_PHOTO_ID_5111650582010990338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiT-JijcqPWeUiPoTeclT33b1khSISWmzhADnX3VBFcMOcWiSMsIID8frdXPRImLbIJZnjoTEYx4NyBu_02TnnEPp_7d5h-GcgfoNeGT3pHiRasoErKv1y3rKseHc1jZE2gPs8L-ZDAE/s200/bow.jpg" border="0" /></a><span style="font-family:trebuchet ms;font-size:85%;">Fill bag half full with medium consistency Buttercream Icing.<br /></span><div><span style="font-family:trebuchet ms;font-size:85%;">Practice with: Tip 104 Icing: medium consistency</span></div><div><span style="font-family:trebuchet ms;font-size:85%;">Positions: Bag: 45° at 6:00</span></div><div><span style="font-family:trebuchet ms;font-size:85%;">Tip: Wide end touching surface, narrow end straight up</span></div><br /><div><span style="font-family:trebuchet ms;font-size:85%;">With narrow end of tip pointing straight up, squeeze, moving the tip up and around to the left and back to the starting point.<br />Continue around, making a second loop on the right.<br />The two loops will form a figure 8.<br />While holding bag in the same position, return to the center and squeeze out two streamers.<br /></span></div><div><span style="font-family:trebuchet ms;font-size:78%;color:#330000;">from </span><a href="http://www.wilton.com/"><span style="font-size:78%;"><span style="color:#330000;"><span style="font-family:trebuchet ms;">http://www.wilton.com</span>/</span></span></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-67415005477330874972007-09-15T14:32:00.000-07:002007-09-15T14:36:36.297-07:00Black Forest Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">15 oz (425g) can pitted cherries (sweet) in syrup<br />4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped<br />5½ oz (165g) butter - coarsely chopped<br />11 oz (11/3 cup, 295g)c astor sugar<br />2¼ fl oz (¼ cup, 60ml) cherry brandy<br />5 oz (1cup, 150g) plain flour<br />2 tblsp self-raising flour<br />2 tbls cocoa powder<br />1 egg</span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">Decoration<br />6 fl oz (2/3 cup, 160ml) thickened cream, whipped<br />2 tsp cherry brandy<br />4 oz (100g) block of bittersweet (dark) eating chocolate<br /></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Pre-heat the oven to 170c. Line a 12 cupcake pan, with cupcake papers. Drain the cherries and reserve the syrup.Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.<br />Cut the remaining cherries in half and reserve. Discard the remaining syrup.Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.Pour into a large bowl and allow to cool for 15 minutes.Whisk in sifted flours and cocoa.<br /></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Then whisk in the egg.Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot). Bake for 30 minutes until firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.<br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-36710307159233279682007-09-14T04:37:00.000-07:002007-09-14T04:39:34.163-07:00Honey Meringue Cupcakes225g (8oz) Plain White Flour<br />110g (4oz) Runny Honey<br />110g (4oz) Butter<br />110g (4oz) Caster Sugar<br />2 Large Eggs<br />1 tbsp Runny Honey<br />1 tbsp Milk<br />1½ tsp Ground Cinnamon<br />½ tsp Baking Powder<br /><br />Pre-heat oven to 200°C: 400°F: Gas 6. Sieve the flour, cinnamon and baking powder into a large mixing bowl. Cream the butter with 3 oz sugar until light and fluffy. Gradually add the egg yolks, then the 110g (4oz) honey. Fold in the flour mixture, adding milk if the mixture appears to dry. Spoon into cupcake liners Bake for approximately 17 minutes. Allow to cool for 10 minutes then gently place cakes on to a baking tray and brush the tops with 1 tablespoon warmed honey.<br /><br />Whisk the egg whites until stiff and then fold in the remaining caster sugar.. Spread spread the meringue on top of the cake. Reduce the oven to 170°C: 325°F: Gas 3. Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-62115332277395542342007-09-14T04:35:00.000-07:002007-09-14T04:36:41.611-07:00Lemon Cupcakes170g (6oz) Self Raising Flour<br />170g (6oz) Margarine 225g<br />(8oz) Caster or soft brown Sugar<br />2 Large Eggs, beaten<br />1 Lemon<br /><br />Pre-heat oven to 190°C; 375°F: Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 18-20 minutes until springy when touched. While the cakes are cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake. Allow the cakes to cool in the liners.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-3394097909164721502007-09-11T01:22:00.000-07:002007-09-11T01:27:14.983-07:00Cherry Almond Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPCzhRBp4z6LxS9lxOzcMy1ESatDhFHq572E8ubODvZgG-ZEK6Nn7xcG4zwdd4s-mCKOt5SMY8fNKSgzDL21Zdq6eBQit8VWz8Zegi2nyhIIgz7c4EasZI6S3CU_7Vme9I0nLuBej9nY/s1600-h/Cupcakes+687a.jpg"><img id="BLOGGER_PHOTO_ID_5108860224903426610" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 153px; CURSOR: hand; HEIGHT: 141px" height="157" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPCzhRBp4z6LxS9lxOzcMy1ESatDhFHq572E8ubODvZgG-ZEK6Nn7xcG4zwdd4s-mCKOt5SMY8fNKSgzDL21Zdq6eBQit8VWz8Zegi2nyhIIgz7c4EasZI6S3CU_7Vme9I0nLuBej9nY/s200/Cupcakes+687a.jpg" width="153" border="0" /></a> <span style="font-family:trebuchet ms;font-size:85%;">100g/3½oz bag blanched almonds</span><br /><span style="font-family:trebuchet ms;font-size:85%;">200g/7oz butter, softened</span><br /><span style="font-family:trebuchet ms;font-size:85%;">225g/8oz golden caster sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">3 eggs</span><br /><span style="font-family:trebuchet ms;font-size:85%;">200g/7oz self-raising flour</span><br /><span style="font-family:trebuchet ms;font-size:85%;">255g/9oz glacé cherries, halved</span><br /><span style="font-family:trebuchet ms;font-size:85%;">55g/2oz flaked almonds</span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">Preheat the oven to 180C/350F</span><br /><span style="font-family:trebuchet ms;font-size:85%;">Put the almonds on a baking tray in one layer and toast in the oven for 7-8 minutes until golden. Do not leave them any longer or they will brown too much and taste bitter. Tip the almonds in a food processor and whizz until finely ground.3. Put the butter and sugar in a large bowl and beat together for 1 minute. Add the eggs one at a time with a little of the flour, beating well between each addition. (Adding a little of the flour helps to stop the mixture curdling.) Fold in the almonds and the remaining flour. Use a large metal spoon for this, taking care not to knock out too much air. Gently stir in the halved glacé cherries until they are evenly distributed through the mixture. Spoon the mixture into cupcake liners and smooth the top with a palette knife or the back of a metal spoon. This helps give an even rise. Cover with the flaked almonds then bake the cakes in the centre of the oven for 18 minutes. </span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-67678898301097906662007-09-11T01:16:00.000-07:002007-09-11T01:21:57.611-07:00Blueberry Coconut Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water</span><br /><span style="font-family:trebuchet ms;font-size:85%;">225g/8oz self-raising flour</span><br /><span style="font-family:trebuchet ms;font-size:85%;">2½g/½ tsp baking powder</span><br /><span style="font-family:trebuchet ms;font-size:85%;">4 medium eggs</span><br /><span style="font-family:trebuchet ms;font-size:85%;">225g/8oz caster sugar </span><br /><span style="font-family:trebuchet ms;font-size:85%;">225g/8oz unsalted butter, softened</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp natural vanilla extract</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">For the Coconut Liqueur Syrup:</span><br /><span style="font-family:trebuchet ms;font-size:85%;">50g/2oz granulated sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">5 tbsp coconut liqueur</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">To Decorate: </span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 x 250g/9oz tub mascarpone cheese</span><br /><span style="font-family:trebuchet ms;font-size:85%;">juice 1 lemon </span><br /><span style="font-family:trebuchet ms;font-size:85%;">5 tbsp coconut liqueur </span><br /><span style="font-family:trebuchet ms;font-size:85%;">2 x 125g/4½oz punnets fresh blueberries</span><br /><span style="font-family:trebuchet ms;font-size:85%;">fresh coconut curls</span><br /><br /><span style="font-family:trebuchet ms;font-size:85%;">Method1. Preheat the oven to 180C/350F</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Place all the ingredients for the cupcakes into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps. Spoon the cake mixture into the prepared liners and bake for 18 minutes or until the cupcakes springs back when pressed with a finger. Meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool. Remove the cake from oven and whilst hot pierce the surface of the cupcakes with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cakes to cool. Remove the cooled cakes and place onto a plate. Just before serving in a large bowl whisk the mascarpone cheese with the lemon juice and coconut liqueur. </span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Spread the mixture over the top of the cake. Sprinkle over the blueberries and decorate with the coconut curls.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-47822545483853592072007-09-11T01:02:00.000-07:002007-09-11T01:16:49.083-07:00Orange Coconut Frosting<span style="font-family:trebuchet ms;font-size:85%;">2 tsp fine-cut orange marmalade</span><br /><span style="font-family:trebuchet ms;font-size:85%;">150g/5oz cream cheese</span><br /><span style="font-family:trebuchet ms;font-size:85%;">50ml/2fl oz coconut cream</span><br /><span style="font-family:trebuchet ms;font-size:85%;">40g/1½oz icing sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">freshly grated or ground nutmeg or ground cinnamon, to finish</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cool spread over the cooled cake.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-6775233720931942792007-09-10T04:43:00.000-07:002007-09-10T04:48:59.773-07:00Chocolate-Peanut Butter Ganache Cupcakes<span style="font-family:trebuchet ms;font-size:85%;">5 oz. bittersweet chocolate, finely chopped</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/3 cup plus 2 Tbs. creamy peanut butter</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 Tbs. heavy cream</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 Tbs. unsalted butter2</span><br /><span style="font-family:trebuchet ms;font-size:85%;"> whole eggs plus 1 egg yolk</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/4 cup sugar</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 tsp. vanilla extract</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1/8 tsp. salt</span><br /><span style="font-family:trebuchet ms;font-size:85%;">1 Tbs. all-purpose flour</span><br /><span style="font-family:trebuchet ms;font-size:85%;">Whipped cream or vanilla ice cream for serving</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Preheat an oven to 190°c.</span><br /><span style="font-family:trebuchet ms;font-size:85%;">To make the ganache, in a small, heatproof bowl, combine 1 oz. of the chocolate and the 1/3 cup peanut butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate, stirring occasionally. Remove the bowl from the heat (reserve the pan of simmering water), add the cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate the ganache until firm, about 20 minutes. In another small, heatproof bowl, combine the remaining 4 oz. chocolate, the 2 Tbs. peanut butter and the butter. Set the bowl over but not touching the simmering water and melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool for at least 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolk, sugar, vanilla and salt. Beat on high speed until the mixture has nearly tripled in volume and ribbons fall from the whisk, about 5 minutes.</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Remove the bowl from the mixer. Sift the flour over the egg mixture and gently fold together until just blended. Add the chocolate mixture and gently fold together until smooth and blended. Divide the batter amongnst the cupcake liners. Remove the ganache from the refrigerator and form into 8 teaspoon-size balls. Place 1 ball on top of the batter in each cake and press gently down into the batter. Bake until the cakes and the tops are set, 9 to 11 minutes. Transfer to a wire rack and let cool for 5 minutes. </span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-22413569047142903602007-09-10T04:00:00.000-07:002007-09-10T06:12:05.855-07:00Pina Colada Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4J89UE-pwQcwSHFy-2q9oEJeKIhXujkwHamVVE17bJWciQsk45OoXldFeQYgjI1ZYXWUDyvgNnWWfH8yNfCMjuy18_x8-2lbW6a36UkRBnZmy7_njhdiZjpPd836uGgCJBMYMH8noojc/s1600-h/2178.jpg"><img id="BLOGGER_PHOTO_ID_5108530882516202018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 141px; CURSOR: hand; HEIGHT: 183px" height="278" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4J89UE-pwQcwSHFy-2q9oEJeKIhXujkwHamVVE17bJWciQsk45OoXldFeQYgjI1ZYXWUDyvgNnWWfH8yNfCMjuy18_x8-2lbW6a36UkRBnZmy7_njhdiZjpPd836uGgCJBMYMH8noojc/s320/2178.jpg" width="200" border="0" /></a> <span style="font-family:trebuchet ms;font-size:85%;">3 cups Plain flour, plus more for pan<br />1 teaspoon baking soda<br />1 cup (2 sticks) unsalted butter, melted and cooled<br />2 teaspoons pure vanilla extract<br />2 cups sugar<br />3 large eggs<br />2 1/2 cups mashed ripe banana (about 3 large)<br />1 can (8-ounces) crushed pineapple, drained<br />1 1/2 cup unsweetened desiccated coconut </span><br /><div><span style="font-family:trebuchet ms;font-size:85%;"></span></div><br /><div><span style="font-family:trebuchet ms;font-size:85%;">Preheat oven to 175c degrees with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.<br />In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.<br />In a medium bowl, stir together banana, pineapple and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.<br />Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes. </span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-357037136937976702007-09-10T03:45:00.000-07:002007-09-11T11:18:18.912-07:00Apple Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DJSEM5fheEPsc09DZ_FW6C5CINOCgArPgtRofgaqqO_azdSgf-fz9epmqRaLT0kuPRCaaqyEfkXN5zC8EZPyjTyNIfm-og-mOL_Z2ZqYuq_Zztav-3XQ-NgCjoPzGM_hvLXNo4fnpOI/s1600-h/0306_kids_applecupcakes_ls.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5108525767210152466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DJSEM5fheEPsc09DZ_FW6C5CINOCgArPgtRofgaqqO_azdSgf-fz9epmqRaLT0kuPRCaaqyEfkXN5zC8EZPyjTyNIfm-og-mOL_Z2ZqYuq_Zztav-3XQ-NgCjoPzGM_hvLXNo4fnpOI/s400/0306_kids_applecupcakes_ls.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:85%;">2 1/4 cups all-purpose flour<br />2 teaspoons baking soda<br />2 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1 teaspoon salt<br />8 tablespoons unsalted butter, softened<br />2 cups sugar<br />2 large eggs<br />1 teaspoon vanilla extract<br />4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds) </span><div><br /><div><span style="font-family:trebuchet ms;font-size:85%;">Preheat oven to 175 c.</span></div><div><span style="font-family:trebuchet ms;font-size:85%;">Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.<br />Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined. Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; top with marzipan apples. </span></div><div><span style="font-family:Trebuchet MS;font-size:85%;"></span> </div><div><span style="font-family:Trebuchet MS;font-size:85%;">from <a href="http://www.marthastewart.com/">www.marthastewart.com</a></span></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-91369175992777535592007-09-10T02:18:00.000-07:002007-09-10T02:20:25.310-07:00Almond Cupcakes<span style="font-size:85%;">1 1/3 cups granulated sugar<br />3/4 cup almond paste (not marzipan)<br />10 ounces unsalted butter, at room temperature<br />6 large eggs, at room temperature<br />1 teaspoon vanilla extract<br />1 cup all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt</span><br /><span style="font-size:85%;"><br />1. Preheat the oven to 170 degrees and position the rack to the center of the oven. 2. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!)<br />3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.<br />4. Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.<br />5. Transfer the batter into the prepared cupcake liners and bake for about 20minutes, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-27795197102832252852007-09-10T01:57:00.000-07:002007-09-10T01:58:49.955-07:00Wilton Nozzles for Icing Tricks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce_HF1tUe3vNwTQ0zzmFH1PGHqS07TriAt9is_YWxk3FyTXm9OkI7u0x8hKQfQWGyRKOOIaAjcjoNVF7BBdfJO4dVOOvMzGd67n8rmmsncIa8lZdq3dH_YjYs_ait4Zt3HWgLw9sFYE8/s1600-h/402-24%2520_mpg.jpg"><img id="BLOGGER_PHOTO_ID_5108497287282012578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="138" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce_HF1tUe3vNwTQ0zzmFH1PGHqS07TriAt9is_YWxk3FyTXm9OkI7u0x8hKQfQWGyRKOOIaAjcjoNVF7BBdfJO4dVOOvMzGd67n8rmmsncIa8lZdq3dH_YjYs_ait4Zt3HWgLw9sFYE8/s400/402-24%2520_mpg.jpg" width="412" border="0" /></a><br /><div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-47707866686469481572007-09-10T01:56:00.000-07:002007-09-10T01:57:39.513-07:00Wilton Nozzles for Icing Tricks - Ruffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFidEITLBE0fe-dkI0TSzzESJPoWPEzJehVktaJ8wdVhXEJc7xa1NWe1rdSFBD5DORMMk3j5scYdbIJIuH_tHy30BwrmDGR3Qw3OgGZJE4u4vnFT9krMg6ddJqPpkP_6TwvXRJmZq1R2U/s1600-h/402-86_mpg.jpg"><img id="BLOGGER_PHOTO_ID_5108496973749399954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 411px; CURSOR: hand; HEIGHT: 185px; TEXT-ALIGN: center" height="181" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFidEITLBE0fe-dkI0TSzzESJPoWPEzJehVktaJ8wdVhXEJc7xa1NWe1rdSFBD5DORMMk3j5scYdbIJIuH_tHy30BwrmDGR3Qw3OgGZJE4u4vnFT9krMg6ddJqPpkP_6TwvXRJmZq1R2U/s400/402-86_mpg.jpg" width="407" border="0" /></a><br /><div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-46890764610551401232007-09-10T01:55:00.000-07:002007-09-10T01:56:38.195-07:00Wilton Nozzles for Icing Tricks - Petals<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjdzcgCIHrlZYUF1AiCC0fBLQX_BJIgrRpnX7oNI3tg_xufW_QlffVvGqLsAd1y0xdjGnf0_dUX2b_mn2ipgr3jxpBbl2xVv3xH8H5N67lAhHtCv4Mhml_6YiMLHsshB7NqjFsEm2NnM/s1600-h/402-594%2520_mpg.jpg"><img id="BLOGGER_PHOTO_ID_5108496703166460290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjdzcgCIHrlZYUF1AiCC0fBLQX_BJIgrRpnX7oNI3tg_xufW_QlffVvGqLsAd1y0xdjGnf0_dUX2b_mn2ipgr3jxpBbl2xVv3xH8H5N67lAhHtCv4Mhml_6YiMLHsshB7NqjFsEm2NnM/s400/402-594%2520_mpg.jpg" border="0" /></a><br /><div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-17674762976263202052007-09-10T01:54:00.001-07:002007-09-10T01:55:23.589-07:00Wilton Nozzles for Icing Tricks - Flowers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjyqaJxjTei2XQ6dn_7uFbGBL81DiTZNxRF37AxzIbJ8iDgNS7cEqMoEtnU2TTex2Q87GlOPudMHjT1K6vAwvtv2DXm-3bpn7CbuFcP6vqbYHEaed-B2sXYsy-lSTAmiAOUSKA0cMWLI/s1600-h/402-106_mpg.jpg"><img id="BLOGGER_PHOTO_ID_5108496423993586034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjyqaJxjTei2XQ6dn_7uFbGBL81DiTZNxRF37AxzIbJ8iDgNS7cEqMoEtnU2TTex2Q87GlOPudMHjT1K6vAwvtv2DXm-3bpn7CbuFcP6vqbYHEaed-B2sXYsy-lSTAmiAOUSKA0cMWLI/s400/402-106_mpg.jpg" border="0" /></a><br /><div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3801955934836529590.post-67860339826524030602007-09-09T13:53:00.000-07:002007-09-09T13:59:11.176-07:00Gingerbread Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMIoiMy14sn7X9HhLVWFElbKTjky7F50ECkDEbCc1sAyErHCzTfJz_cwrY4QSy5jU9WEvFBA0y6qeDGChW2qVIGf36H_Ew-iPbpug2tzLkZbrbe05zUx8xhK6Y5BxBOdTuCDCHEj-1OI/s1600-h/16725.jpg"><img id="BLOGGER_PHOTO_ID_5108311654500512082" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 122px; CURSOR: hand; HEIGHT: 123px" height="129" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMIoiMy14sn7X9HhLVWFElbKTjky7F50ECkDEbCc1sAyErHCzTfJz_cwrY4QSy5jU9WEvFBA0y6qeDGChW2qVIGf36H_Ew-iPbpug2tzLkZbrbe05zUx8xhK6Y5BxBOdTuCDCHEj-1OI/s200/16725.jpg" width="136" border="0" /></a> <span style="font-size:85%;">5 tablespoons unsalted butter, softened<br />1/2 cup white sugar<br />1/2 cup unsulfured molasses<br />1 egg<br />1 egg yolk<br />1 1/4 cups all-purpose flour<br />1 tablespoon Dutch process cocoa powder<br />1 1/4 teaspoons ground ginger<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground allspice<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon salt<br />1 teaspoon baking soda<br />1/2 cup hot milk<br />2 tablespoons unsalted butter, softened </span><br /><span style="font-size:85%;"><br /><br /></span><span style="font-size:85%;"></span><span style="font-size:85%;">DIRECTIONS<br />Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.<br />Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.<br />Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.<br />Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool. </span>Unknownnoreply@blogger.com