Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cupcakes: Recipes & Decorating


Recommended Posts

The mango buttercream is one of my favourite flavour too. I flavour italian meringue buttercream with canned alphoso mango puree. It's the some stuff Indian restaurants use to make mango lassi.

Here's the link again to my cooking notes: cupcake notes

The mango mousse cake was an assignment from The Art of Cake class that I took earlier this year. This is a link to the picture.

Enjoy!

Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

Link to post
Share on other sites
I made a variety of cupcakes for a special occasion a few days ago. I'm happy with most of the results. You can read my review notes in my blog.

gallery_15649_128_12463.jpg

top row: coffee cake + coffee buttercream, vanilla cake + pistachio buttercream, green tea cake + azuki bean buttercream, coffee cake + ganache

middle row: coconut cake + cream cheese frosting, chocolate cake + ganache, lemon cake + lemon buttercream

bottom row: coconut cake + mango buttercream, chocolate cake + coffee buttercream, vanilla cake + strawberry buttercream, carrot cake + cream cheese frosting

I would just like to say that your cupcakes look amazing!!! It seems that everytime I make them the tops are flat rather than slightly domed. Is there a special trick to getting them this way?

Link to post
Share on other sites
I would just like to say that your cupcakes look amazing!!!  It seems that everytime I make them the tops are flat rather than slightly domed.  Is there a special trick to getting them this way?

Thank you! I found that pound cake or quartre-quarts recipes generally yield nice domed cake whereas butter cake recipes are much harder to control. I personally perfer the former because the cakes end up having more structure. Butter cakes are mush lighter and fluffier but they are too delicate for my personal taste (much better suited for layer cakes IMO).

Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

Link to post
Share on other sites
I would just like to say that your cupcakes look amazing!!!  It seems that everytime I make them the tops are flat rather than slightly domed.  Is there a special trick to getting them this way?

Thank you! I found that pound cake or quartre-quarts recipes generally yield nice domed cake whereas butter cake recipes are much harder to control. I personally perfer the former because the cakes end up having more structure. Butter cakes are mush lighter and fluffier but they are too delicate for my personal taste (much better suited for layer cakes IMO).

At the risk of sounding like an idiot, what is a quartre-quarts recipe?

Link to post
Share on other sites

gallery_15649_128_39169.jpg

From front to back:

Pumpkin Cream Cheese Buttercream with Vanilla Pound Cake. Garnished with Maple Sugar.

Mixed Berries Buttercream with Vanilla Pound Cake. Garnished with Chocolate Sprinkles.

Milk Chocolate Tofee Buttercream with Chocolate Pound Cake. Garnished with Roasted Peanuts.

I was totally intrigued when I read that people bake cupcakes in ice-cream cones so of course I had to try it. They look absolutely adorable! In order to transport the cakes easily, I put each cone in a plastic cup filled with some course sparkling sugar (looks like ice, doesn't it?). The sugar is perfect for anchoring the cone. I use a second plastic cup as a lid. This screams wedding favors to me, don't you think?

Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

Link to post
Share on other sites
gallery_15649_128_39169.jpg

Back in the 80's I went to school with a girl whose mother threw the best birthday parties. The parties were usually thrown in the basement 'party room' which had a floor made up of squares that lit up as we danced. Anyhow, she used to bake these for us - and I loved them. Thought they were the coolest.

Yours look fantastic.

Link to post
Share on other sites

I haven't, unfortunately had the chance to bake any this week, but just thought I'd let you all know that I am eating the most ADORABLE little cupcake at work - it's teeny and tiny and chocolate and has a frosting spiderweb on top. It's from the Halloween lunch.

K

Basil endive parmesan shrimp live

Lobster hamster worchester muenster

Caviar radicchio snow pea scampi

Roquefort meat squirt blue beef red alert

Pork hocs side flank cantaloupe sheep shanks

Provolone flatbread goat's head soup

Gruyere cheese angelhair please

And a vichyssoise and a cabbage and a crawfish claws.

--"Johnny Saucep'n," by Moxy Früvous

Link to post
Share on other sites
My favorites right now are the coconut ones from the Barefoot Contessa, very, very good!

Mmmmmmm.... those Barefoot Contessa Coconut Cupcakes are incredible. They bake up very big and full looking, and with the cream cheese frosting and sprinkling of coconut they look just as irrisistable as in the photo. I made them for a party and folks were moaning in ecstacy. Note though, that the frosting recipes makes at least twice as much as you need for that amount of cake (and I piled it on).

I just made these Barefoot Contessa Coconut Cupcakes. I found the amount of frosting to be about right. But her recipe calls for about 1/2 a package ( 1 1/3 C.) of sweetened coconut to dip the finished and frosted cakes in. That was not enough. You will need an entire package to have the proper amount of coconut atop your cakes. Skimpy on this finishing touch does not make it.

Link to post
Share on other sites
  • 3 weeks later...
I made a variety of cupcakes for a special occasion a few days ago. I'm happy with most of the results. You can read my review notes in my blog.

gallery_15649_128_12463.jpg

top row: coffee cake + coffee buttercream, vanilla cake + pistachio buttercream, green tea cake + azuki bean buttercream, coffee cake + ganache

middle row: coconut cake + cream cheese frosting, chocolate cake + ganache, lemon cake + lemon buttercream

bottom row: coconut cake + mango buttercream, chocolate cake + coffee buttercream, vanilla cake + strawberry buttercream, carrot cake + cream cheese frosting

What proportion of pistachio paste to buttercream did you use?

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to post
Share on other sites
Ina Garten has a new recipe for chocolate cupcakes that is very simple and produces a moist, fudgy cupcake.  It uses chocolate syrup, so if you don't like the taste of Hershey's syrup you might not like them. I made them for work and they were very well recieved. I covered with bittersweet ganache to balance the sweet cupcake.

gallery_23736_355_13511.jpg

Chocolate ganache cupcakes

A question about these cupcakes (and I'm not a big baker - those gorgeous flower-bouquet ones just sent me running for the liquor cabinet). Could those with the ganache be made day before serving? I'm thinking for a Christmas party, but I need a do-ahead.

Link to post
Share on other sites
Ina Garten has a new recipe for chocolate cupcakes that is very simple and produces a moist, fudgy cupcake.  It uses chocolate syrup, so if you don't like the taste of Hershey's syrup you might not like them. I made them for work and they were very well recieved. I covered with bittersweet ganache to balance the sweet cupcake.

gallery_23736_355_13511.jpg

Chocolate ganache cupcakes

A question about these cupcakes (and I'm not a big baker - those gorgeous flower-bouquet ones just sent me running for the liquor cabinet). Could those with the ganache be made day before serving?

Sure, these will keep for at least a few days at room temperature.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to post
Share on other sites
I made a variety of cupcakes for a special occasion a few days ago. I'm happy with most of the results. You can read my review notes in my blog.

top row: coffee cake + coffee buttercream, vanilla cake + pistachio buttercream, green tea cake + azuki bean buttercream, coffee cake + ganache

middle row: coconut cake + cream cheese frosting, chocolate cake + ganache, lemon cake + lemon buttercream

bottom row: coconut cake + mango buttercream, chocolate cake + coffee buttercream, vanilla cake + strawberry buttercream, carrot cake + cream cheese frosting

What proportion of pistachio paste to buttercream did you use?

Unfortunately, I did not make notes on the pistachio paste to buttercream ratio. I eyeballed it by colour and repeated tasting. The ratio also depends on which brand of pistachio paste you use. Some are more potent than others.

Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

Link to post
Share on other sites

I LOVE to make cupcakes. Here are some I've made recently:

<img src="http://baking.ericablu.com/wp-content/cupcakes.jpg" />

From left to right - Sour cream cupcakes with cream cheese frosting from cupcakes! by Elinor Klivans; Cinnamon sugar puff cupcakes also from Elinor; Lemon poppyseed butterfly cupcakes, again Elinor; and the chocoloate sour cream cupcakes, Elinor, with a vanilla buttercream recipe from Magnolia via <a href="http://www.52cupcakes.blogspot.com">52 cupcakes</a>.

Link to post
Share on other sites
  • 2 months later...

I don't know what I did, but I got perfect looking cupcakes and not so perfect tasting ones. :laugh:

They are good--I used Snowangel's recipe. Just not great, not like the first time I made them. In fact, if you saw them side by side, you'd not believe that they are the same ones.

Sorry, I don't have pics of the first ones. They had flat tops (and I got the same number of cupcakes both times), a thick crust, and a coarser crumb.

Anyway, there are holes inside, and the texture is well...odd. It's soft--and it should be, since I used a very low protein content flour--but it's kinda got that stick to your upper palate feel once it melts in your mouth. I think it's some kind of cake flour, but it's marketed as "superlite" and is also known as "Hong Kong flour." It didn't occur to me to write down the protein content, and I can't find it online.

My proportions:

130g sugar for burning

100g sugar

122g butter

350g flour

1 tsp lime juice--because my grandpa swore that it'd improve the texture and it works for my mom's pound cake and it was in the fridge

The rest were as stated by Susan.

My mom says the holes were caused by uneven folding of egg whites (probably true). I've not exactly gotten the folding in knack yet. I'm reasonably sure they were not underbaked, because I did the skewer test and the spring back test.

Any ideas?

Okay, it keeps telling me there's something wrong I'm doing, but I can't figure out what, so the piccies are Cupcakes a la Snowangel.

May

Totally More-ish: The New and Improved Foodblog

Link to post
Share on other sites

does anyone have problems with the cupcake paper separating from the cupcake after it has cooled? does anyone have a solution to this?

this happens to my cupcakes all the time - they're fine when they come out of the oven, but on cooling, they lift off the cake, which does not look particularly attractive. it doesn't matter which recipe i use, it still happens. my friend also has this problem; it was funny, when she started to mention her problem, i finished her sentence. at least i am not alone.

thanks

Link to post
Share on other sites

I've found the paper separates when they aren't filled enough and overbaked a bit. If the cupcake, once baked, gets to the top of the paper they don't tend to pull away. You might want to make a batch where you fill to different levels and see what happens (but bake the lesser filled ones in a different pan than the more filled ones, otherwise you'll overbake the lesser filled ones waiting for the more filled ones to be done...).

Ledette Gambini

Leda's Bake Shop

Sherman Oaks, CA

www.ledasbakeshop.com

Link to post
Share on other sites
  • Similar Content

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Kasia
      BICOLOUR DESERT WITH SEMOLINA
       
      Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don't fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.

      Ingredients (for 4 people)
      vanilla layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      1 teaspoon of vanilla essence
      cocoa layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      2 tablespoons of cocoa
      fruit mousse
      200g of blueberries
      1 tablespoon of brown sugar
      pinch of cinnamon
      1 tablespoon of lemon juice

      First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.

      Enjoy your meal!

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      SWIFT HOMEMADE NAPOLEON
       
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
       
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
       
       

    • By Kasia
      ORANGE CREME BRULEE WITH MILLET GROATS
       
      One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.

      Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect.
       
      Ingredients (for 4 people)
      crème brûlée
      100g of dry millet groats
      350ml of almond milk
      1 teaspoon of vanilla essence
      2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
      juice and skin from one orange
       
      confiture:
      150g of fresh cranberries
      juice and peel from one orange
      4 tablespoons of brown sugar

      Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.
       
       


  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...