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Cupcakes

Origina: USA

Not quite a cookie, but definetly a sweet bite that desrves a little attention. These cute little frosting covered delights are not only delicious, they´re fun to make and apt for children to help with decorations AND are also quite "in fashion"right now...

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation called “a cake to be baked in small cups” was written in “American Cookery” by Amelia Simms. The name of "cupcake" is now given to any small cake that is about the size of a teacup. In England they´re called fairy cakes ! How cute is that?


The last decace or so, a trend for cupcake shops was reported around the globe. Small cute little stores that offer fanciful little combinations that go from utter delicate to absolutely extreme.
Now cupcakes can be double chocolate delight, french vanilla bean with orange frosting, red velvet, coconut, carrot, zuchini and about anything you can come up with... Any recipe for a standard cake works for cupcakes (only baking time is much shorter) but if you´re a neewbie to cupcakes or would like a base to then play with, this is the recipe you want: butter, sugar, eggs and flour.
Basic Cupcake Recipe with Lemon Frosting - Yield, 30 cupcakes

Ingredientes

  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, temperature
  • 1 cup whole milk
For the Frosting
  • Lemon Cream Icing
  • 2 cups chilled heavy cream
  • 3/4 cup confectioners' sugar
  • 1 1/2 tablespoons fresh lemon juice

Directions

  1. Preheat oven to 375 degrees F (190 C). Line cupcake trays with with paper cupes.
  2. Beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. (you can add lemon sezt, vanilla, orange, peppermint or any flavored extract you like at this point, a tsp or 2 will do)
  3. Sift flour and salt together in a bowl. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with milk. Mix until just combined.
  4. Fill the prepared cupcake papercups w ith batter until 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Let the cupcakes cool in the pans for a few minutes before removing them to finish cooling on a rack.
  5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.






Luz

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2 comentarios:

  1. Cande Becco15 de abril de 2011, 2:41

    ¿cuál es la diferencia de un Muffin y un cupcake?

    ResponderEliminar
  2. Lulu5 de mayo de 2011, 12:56

    Hahaha post coming up on differences between cake and muffins !

    ResponderEliminar