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3 huevos M
200 g de harina
Para la crema:
enrgicamente hasta tener una masa densa. Aadimos los chips de chocolate.
Ya est lista!!
Tras sacar los cupcakes, los dejamos enfriar los cupcakes en el molde 5 minutos y
despus pasamos a una rejilla, hasta que se enfren por completo.
Para preparar la crema, tamizamos el icing sugar y lo colocamos en un bol junto
con la mantequilla y el extracto de vainilla. Cubriendo el bol, batimos a velocidad
baja un minuto. Despus subimos la velocidad y batimos al menos otros 5 minutos
a velocidad media-alta. El buttercream se volver casi blanco y su textura pasar a
ser muy cremosa.
Para rellenar los cupcakes, usamos un descorazonador de manzanas..
Agujereamos el centro de cada uno...
Lo rellenamos usando nuestra crema de galleta y la manga pastelera.
Y ya slo nos queda cubrir decorarlos con la manga (yo us la boquilla 1M de
Wilton) y decorarlos con unas mini cookies (a la venta en todos los
supermercados).
Para un sabor ms cookie-fantstico, rallamos unas mini cookies sobre los
cupcakes... y a comer!!
Los cupcakes de chocolate blanco tienen una masa muy jugosa y, si quieres, puedes
personalizar las nubes de la cobertura, haciendo diversas formas y tindolas con el
colorante en pasta que ms te guste.
4 claras de huevo
240 g de azcar blanco
70 ml de agua
1 cucharada de sirope de maz Karo (o glucosa / Golden Syrup en su defecto)
Comienza mezclando el azcar blanco con el agua y el sirope de maz en un cazo y
calintalo, sin remover, hasta que la temperatura del termmetro de azcar alcance
los 115-120.
Mientras tanto, monta las claras de huevo a punto de nieve.
Cuando el almbar haya alcanzado la temperatura indicada, chalo sobre las claras muy
poco a poco, sin dejar de batir, como si fuera un hilillo (con cuidado de que no caiga el
almbar en las varillas de la batidora).
Sigue batiendo hasta que la crema est brillante.
Por ltimo slo falta decorar tus cupcakes de chocolate blanco con la crema, con
ayuda de una manga pastelera, y colocar las nubes caseras.
*Si tienes cualquier duda puedes visitar nuestro apartado de Preguntas frecuentes.
Este Hi Hat Cupcake , es de chocolate y tiene una cobertura de merengue cubierta
dechocolate fundido, aqu tienes todo lo que necesitas para prepararlos:
Para la masa de tus cupcakes necesitas:
100 ml de aceite de oliva
200 gr de azcar moreno
200 gr de harina
25 gr de cacao
1 cucharadita y media de levadura
3 huevos
Chips de chocolate
100 ml de leche
1 cucharadita de extracto de vainilla
Precalienta el horno a 180
Bate el aceite y el azcar moreno. A continuacin ve incorporando los huevos uno a
uno hasta que estn bien integrados.
Tamiza la harina, el cacao y la levadura, e incorpralos a la masa anterior sin dejar de
batir.
Una vez la mezcla sea homognea, vierte la leche, las chips de chocolate y la vainilla, y
bate de nuevo.
Reparte la masa en las cpsulas de tus cupcakes y hornalos durante 20 minutos a 180
HUMMINGBIRD CUPCAKES
Receta adaptada de Martha Stewart "Cupcakes", p. 222.
Ingredientes para 12 cupcakes:
150g de harina
150g de azcar
Para la crema:
Batimos 125g de mantequilla a temperatura ambiente con 300g de icing sugar (o azcar
glac en su lugar) a mxima velocidad durante mnimo 5 minutos. Cuando la mezcla se
aclare, incorporamos 125g de queso de untar, fro, (tipo Philadelphia) y batimos otros 2 o 3
minutos ms hasta que la mezcla sea homognea y esponjosa.
En caso de querer hacer la crema vegana, seguimos la misma receta usando mantequilla de
soja (Bio Soja se llama la que yo uso) y queso de untar de soja (yo compro Sheese).
Decoramos con la manga pastelera (yo us la boquilla 1M de Wilton).
2 huevos
120g de harina
12 Ferrero Rocher
Para la crema de chocolate y avellanas
Horneamos 20-22 minutos o hasta que al pinchar con un palillo salgan unas
poquitas migas (muy poquitas) pegadas. Dejamos templar en el molde y luego
sobre una rejilla.
Para preparar la crema fundimos el chocolate al bao mara y lo dejamos en un bol
para que se enfre un poquito. Tamizamos el icing sugar. Lo colocamos en el bol
de la batidora con la mantequilla y batimos hasta lograr una mezcla casi blanca,
muy esponjosa. Incorporamos el chocolate poco a poco. Batimos hasta tener una
crema homognea. Aadimos la avellana en pasta.
Decoramos los cupcakes con la manga pastelera.
Para que estuvieran an ms festivos yo los roci con el spray comestible dorado.
Molan mucho los sprays de purpurina comestible.
MUCHO.
Para el bizcocho
2 huevos
20ml de melaza
120g de harina
Nota: A m con estas cantidades me salieron 14 cupcakes y sin embargo me qued corta de
ganache... Si la vis a hacer en casa yo doblara la cantidad de ganache ^_^
CUPCAKES DE SNICKERS
(Receta de Alma)
Ingredients:
CUPCAKES
salt, to taste
VANILLA FROSTING
salt, to taste
Directions:
Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners and an
additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
Make the cupcakes: in a medium bowl, mix together flour, baking powder, baking
soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the
microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1
minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly
mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup
of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk
until combined. Chocolate batter will be extremely thick.
Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of
chocolate batter, then more vanilla batter on top until all batters have been used up.
At this point you may swirl the batters together very lightly using a toothpick or
leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or
until a toothpick inserted in the center comes out clean. (Bake for 8-9 minutes if
making mini cupcakes.) Allow cupcakes to cool completely before frosting.
For the chocolate frosting: sift together the confectioners' sugar and cocoa powder
to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with
a paddle attachment, beat the butter on medium speed until creamy - about 2
minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy
cream and vanilla. Beat on low speed after each addition. Once all added, beat on
high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if
frosting is too sweet.
For the vanilla frosting: With a handheld or stand mixer fitted with a paddle
attachment, beat the butter on medium speed until creamy - about 2 minutes. Add
confectioners' sugar, cream, and vanilla extract with the mixer running on low.
Increase to high speed and beat for 3 full minutes. Add more powdered sugar if
frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if
frosting is too sweet.
Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just
make 1 kind of frosting and not both, make sure you double the frosting recipe of
your choice to make sure there is enough for all cupcakes. To swirl the two frostings
like I did,here is how I made the swirl frosting. There may be leftover frosting
depending how much you use on each cupcake.
Store cupcakes in an airtight container at room temperature for up to 2 days and in
the refrigerator up to 5.
*To make into a single-layer cake, simply layer the chocolate and vanilla batters
into a 9x2 inch cake pan or 9 inch springform pan. Fill the pan 2/3 of the way full.
There will be leftover batter for an additional cupcake or two. Bake the cake for
30-35 minutes.
*For the cupcakes, you may use any kind of yogurt you like - Greek, regular,
vanilla, plain, nonfat or low fat. You may use any milk you like - buttermilk, skim,
1%, 2%, almond, soy, etc.
*For the frosting, heavy cream or half-and-half will give your frostings the
creamiest texture. You may use milk instead, keeping in mind the frostings won't
be as creamy.
Ingredients:
CUPCAKES
1 large egg
salt, to taste
12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)
Directions:
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set
aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup
of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until
combined. Slowly mix in dry ingredients until no lumps remain. Batter will be
thick.
In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon
together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each
cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1
heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full.
Some of the cinnamon-sugar filling from the center layer may peek through the top
layer of batter. See photo above for a visual. Top each cupcake with 1 teaspoon
more of the cinnamon-sugar.
Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center
comes out clean. Allow to cool completely before frosting.
To make the frosting, beat softened butter on medium speed with an electric or
stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners'
sugar, cream, and vanilla extract with the mixer running. Increase to high speed
and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add
more confectioners' sugar if frosting is too thin or more cream if the frosting is too
thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove
half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.
Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.
To swirl the frosting, spoon half cinnamon frosting into the piping bag and half
vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as
desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply
frost the cupcakes with both the vanilla and cinnamon frostings. There may be
leftover frosting depending how much you use on each cupcake.
Store cupcakes in an airtight container at room temperature for up to 3 days and in
the refrigerator up to 5.
*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek
yogurt; any fat content; or even sour cream.
*For the milk in the cupcakes, you may use cow's milk; or soy milk; or almond
milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes
the cupcakes moister.
*For the cream in the frosting, you may use milk instead. However, the
consistency of the frosting will not be as creamy.
Making todays cupcakes is so easy, youll feel like you did something wrong.
There are 3 parts to these snickerdoodle cupcakes:
Now its time to bake them. And then smell the cinnamon goodness wafting
through your entire kitchen. The smell of these cupcakes is pure bliss on a fall
afternoon, I tell ya.
2) The frosting. These snickerdoodle cupcakes are so darn amazing, that you dont
even need frosting. Yes, I just said that. But lets be serious. I had the opportunity to
make cinnamon frosting, so clearly cinnamon frosting is what I did
You cant really tell from the photos, but the frosting I used to top these cupcakes is
two-toned. First, I made my go-to vanilla buttercream. Then I transferred half of
the frosting to a separate bowl and beat 1 Tablespoon of cinnamon into it.
Cinnamon + vanilla in one. I could eat this frosting all day and be set for life.
Here is exactly how I swirled the two frostings together. I simply filled my piping
bag with half of the cinnamon frosting and half of the vanilla frosting. I used a
Wilton 1M tip to frost, but any tip would work. If you do not have a frosting piping
bag + tip, no worries! You can frost the two frostings however youd like on top of
the snickerdoodle cupcakes. Or just use all vanilla frosting or all cinnamon frosting.
Again, if you dont have a piping bag/tip, no problem! You can frost the cupcakes
however youd like.
3) And last but not least, a little decor for your Snickerdoodle Cupcakes. Mini
snickerdoodle cookies. Whip up a batch of my Soft & Thick Snickerdoodles (a 20
minute recipe) and make them into mini cookies, which is about 2 teaspoons of
cookie dough per cookie. Bake them for 7 minutes.
You could also decorate the cupcakes with a cinnamon stick, white
chocolate chips, mini chocolate chips, sliced almonds, a drizzle of caramel sauce, a
banana slice, apple slice, etc. Anything that goes with cinnamon. (Which is
everything.)
Chocolate Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) vegetable,corn or canola oil (or other flavorless oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
Mickey was everywhere, even honeymooners donned mickey hats with veils. It was Disney World
after all, but I still did not expect the level of devotion that the adults had for the disney characters.
These cupcakes are a tribute to our time spent a Disney World and to all those Mickey Mouse
LOVERS!It does not matter which side you bite into these cupcakes from mickey is there to suprise
and delight the little and big kids alike.
Add half of the wet mix into the crumb mix and beat for 30 seconds with the electric mixer on slow
speed, add the wet remaining ingredients and mix for a further 30 seconds or until just combined (do
not over mix).
Put a spoon of cake mixture into the bottom of 12 cupcake cases. Add a 3D mickey brownie shape
(watch the video below for a demonstration of how to make these) then top with more cupcake
mixture. Bake in the oven for approximately 15 minutes at 180C (356 degrees Fahrenheit).