Perfect Recipe

Christmas Cupcake

Ingredients:
(± 12 cupcakes)

300g dry apricot, chopped
100g dry plum, chopped
100g raisin miscellaneous, chopped
80g crystallized fruits
100g nuts and brazilian nuts mixed, chopped
1/2 lemon zest
200g all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground clove
150g butter
150g brown sugar
3 eggs
1 tsp baking powder

Directions:

Preheat the oven to 350ºF. In a large bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Add the lemon zest. Sift together the flour, the baking powder, ground clove and the ground cinnamon, and stir with the mixture. With a spoon add the fruits and nuts. Drop batter by spoonfuls into the greased muffin tin, filling each cup 2/3 full. Bake for 40 to 45 minutes, or until a toothpick inserted in center of cake comes out clean.

Strawberry Yogurt Cupcake

Ingredients:
(± 12 cupcakes)

115g butter, softened
110g white sugar
1 teaspoon vanilla extract
2 eggs, small
250g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plain yogurt
sliced strawberries (you may choose the quantity, just make sure not so much)

Directions:

Preheat the oven to 350oF/180o C.
In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the egg until smooth. In another bowl, combine the flour, baking soda, and baking powder; stir one-third of the flour mixture into the batter alternately with half of the the yogurt. Repeat this sequence, end with the flour. Gently fold in the sliced strawberry with a spatula. Divide the batter into the prepared 12 paper cups.
Bake for 35-40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean.

Carrot Cupcake with Chocolate Frosting
(20 muffins)

Ingredients:

Cupcake:

125g (1 – 1/2) chopped carrots
130g (1 cup) all purpose flour
160g (1 cup) sugar
2 eggs
100ml vegetable oil
1/2 tbsp baking powder
one small pinch of salt

Frosting:

2 tbsp sweetened cocoa powder
5 tbsp sugar
1 tbsp butter
1/2 cup of milk

Directions:

Preheat the oven to 180ºC/355ºF. Grease and flour a 30cm round pan. Place all the ingredients in a blender and blend for a couple of minutes until you get a creamy mixture. Pour into the prepared pan and bake for 45-50 minutes or until a skewer comes out clean.

For the icing: mix all the ingredients in a small saucepan and cook over high heat until it boils. Poure it over the cake when is still hot.

Red Velvet Cupcakes
(12 cupcakes, double recipe to make 2 9-inch layer cakes)

Ingredients:

Cupcakes:

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons red food coloring (I using a dash less)
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Cinnamon Cream Cheese Frosting:

2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon

Directions:

Cupcakes:

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting:

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.

Vanilla Cupcakes with Buttercream Frosting

Ingredients:
12 cupcakes

Cupcakes:

1/2 and 1/4 cups self-rising flour
1/2 and 1/8 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 and 1/4 cups sugar
3 small eggs, at room temperature
1/2 cup milk
1/2 teaspoon vanilla extract

Buttercream Frosting:

1/3 cup unsalted butter, softened
2 cups confectioners’ sugar
1/6 cup milk (45ml)
2/3 teaspoons vanilla extract
few drops of food coloring

Directions:

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the icing. Place the butter in a large mixing bowl. Add 1 cup of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.