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miércoles, 26 de febrero de 2014

Cupcakes with out Gluten flavored almonds

Ingredients for 8 cupcakes :


  • 100 gr rice flour
  • 110 grams of sugar
  • 100g margarine
  • 2 eggs
  • 1/2 teaspoon levadurina
  • few drops of almond flavoring
  • 2 tablespoons milk
  • Preheat oven to 180 º. Mix margarine and sugar with mixer . Add eggs one by one. Add the flour (which we will premixed with levadurina ) , two tablespoons of milk and almond flavoring .



Split the mixture between the molds and bake for 15-20 minutes.

Mine took less than 20 minutes ... it is best to check with the stick .


ÑAM ! ! ! ! ! ! ! ! ! ! ! And without gluten ! ! ! ! !


For the buttercream , I used the recipe we were taught in the workshop in London, but adding a few drops of almond flavoring instead of vanilla.
250g unsalted butter at room temperature
450g icing sugar
1 teaspoon almond flavoring
6 teaspoons milk
Putting it all together in a bowl and mix at low speed one minute, then on medium speed for 4 minutes.
I used the dye brand Sugarflair of which I have already spoken (contains gluten) to color the buttercream , which was rosewood me (for some reason , goes half orange pictures ... argh )

And the ornaments are made ​​of marzipan . ATTENTION: marzipan itself does not contain gluten ( sugar are almonds + + egg) but they have to check the label , because it may contain traces of other products with gluten manufactured in the same factory . The one I bought (it's one German ) indicated that it contained gluten. The glitter does not have gluten.

 "Bourbon Vanilla Cupcakes " ( 12 cupcakes )

  • 3 eggs
  • 150g flour
  • 150g of butter
  • 150g Sugar
  • 1 teaspoon baking powder ½ Royal type
  • 60ml milk
  • 1 level tsp Bourbon vanilla paste 
  • Preheat oven to 180 º. Prepare slips of 12 cupcakes in the baking dish .


Beat butter with sugar until creamy . Add eggs , one by one, with the mixer on medium - low speed. Add the sifted flour and baking powder , finally , the milk mixed with Bourbon vanilla paste . Beat until mixture is smooth .
Split the mixture between the papers and bake cupcakes for about 20-22 minutes or until a stick inserted comes out clean.
Let cool 5 minutes in pan and then pass on to a wire rack.

For bourbon vanilla buttercream , we need:
250g unsalted butter at room temperature
450g icing sugar
1 teaspoon Vanilla Bourbon paste
6 teaspoons milk
Dye Claret brand Sugarflair
Putting it all together in a bowl (minus the coloring) and mix on low speed a minute, then on medium speed for 4 minutes. Coloring buttercream with coloring to desired color. Decorate cupcakes ( once they are completely cooled ) with a piping bag and nozzle Wilton 1M .

CARROT CAKE CUPCAKES

Ingredients for 12 cupcakes :

140g flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
2 eggs
115g Sugar
120ml mild olive oil (or other mild-flavored oil , no olive oil !)
150g carrots
140g of apple
5 nuts (peeled and chopped )
60g pitted prunes

Preheat oven to 160 º.
Sift the flour, cinnamon and baking soda and set aside.
Grate the carrot and apple in a bowl. Booked .
In another bowl , we beat the eggs with the sugar and oil . Add the flour .
With a spatula , incorporate apple and grated carrot. When we are well mixed , add the raisins and nuts.
Fill the cupcakes slips for up to 3/ 4 full .
Bake 20-22 minutes or until a toothpick comes out clean. Beware forget the oven which burn easily !
After removing them , we let 5 minutes in the baking tray and then pass on to a wire rack.


To decorate , prepare Cream Cheese Icing .

125g cold cream cheese (Philadelphia type . I use the white label Carrefour has a huge percentage of fat and looks great ! )
60g butter at room temperature
300g icing sugar
1 tablespoon milk
Beat the butter and icing sugar in a blender and a tablespoon of milk ( cover the bowl if you do not want to turn the kitchen into a beautiful snowy landscape ) . Once thoroughly mixed , add all the cream cheese, it has to be cold. Beat a few minutes until white and creamy.

Decorate cupcakes with Wilton 1M nozzle . To decorate , you can do at home Carrots fondant (or marzipan, if you want to buy made ​​) .



I hope you like and that also without probéis Cream Cheese Icing ... really the cake itself is just ... yum ! ! And healthier than usual !

For the cake
2 eggs
115ml milk
Sunflower oil 100ml
Honey 20ml
120g brown sugar
120g flour
1.5 teaspoons baking powder type Royal (baking soda )
2.5 teaspoons ground ginger
1 teaspoon ground cinnamon
a pinch of nutmeg
To almibarar :
100g Sugar
100ml water
1 cinnamon stick
For the ginger cream cheese
300g icing sugar or icing sugar
125g unsalted butter
125g Philadelphia cream cheese type
3 teaspoons ground ginger
1.5 teaspoons ground cinnamon
a pinch of nutmeg



Preheat oven to 180 degrees ( heat up and down ) or 160 degrees ( fan).

Mix well first 5 ingredients in the recipe. Booked .
In a bowl, sift the flour with the spices and yeast. We incorporate this mixture to the above mixture . Split the dough into capsules with a spoon of ice cream without going 2/3 .

Bake 20-22 minutes or until toothpick come out a few persons crumbs ( no high ) stuck . Leaving tune into the mold and then on a rack.

While cool prepare the syrup: heat water , cinnamon and sugar to a boil . Remove from heat . We left templar .

Prick the surface with a stick of cupcakes and almibaramos while still mild.

For the custard we beat the softened butter with the icing sugar (or icing sugar instead) , well sifted with spices , at maximum speed for at least 5 minutes. When the mixture is fluffy and clarification , we incorporate the cream cheese (Philadelphia type) and beat another 2 or 3 minutes until the mixture is smooth and fluffy , then beat the characteristic sounds at ( "plop plop" ) .



Decorate with nonpareils and sprinkles varied .

martes, 25 de febrero de 2014

Chocolate Cupcakes with churros,

Ingredients for 12 cupcakes or 48 mini cupcakes

For the cake
115 g unsalted butter at room temperature
220 g of white sugar
3 eggs M
180 g flour
40 g unsweetened cocoa powder
1 teaspoon yeast ½ Royal
120 ml of semi-skimmed milk
1 teaspoon vanilla extract

For mini Churros
1 cup water
1 cup flour
oil
sugar
Small pastry bag with star nozzle.
For cream

115 g unsalted butter
425 g of icing sugar
85 g unsweetened cocoa powder
105 ml of semi-skimmed milk

Preheat oven to 180 degrees ( 160 degrees if fan ) .
Prepare cupcakes tray with 12 paper caps .
Sift flour with baking powder and cocoa into a bowl and reserve.
Beat butter with sugar until combined and the mixture is clear.
Add eggs , one at a time, beating until just incorporated .
Add half the flour and beat on low speed until incorporated .
Then add milk mixed with vanilla extract , and beat back .
Add half of the flour and beat on low speed until the mixture is homogeneous. We distributed the mixture in capsules , not fill more than 2 /3.
 Bake 22-25 minutes or until a toothpick comes out clean.
Cupcakes Let cool in pan 5 minutes and then turn to a rack until completely cool .

 While they cool , make our mini fritters : In a saucepan , heat the water with a drop of oil and a pinch of salt.
When we boil , add the flour and stir quickly blow . A kind of " glue " is created.
Retired fire bucket and take the sticky dough with wooden spoon and get into the pastry bag .
Then we heat the oil in another pan . When very hot , we began to take our Churros (careful burning ! ) .
Need at least a mini churro per cupcake. ( With what we do more mass on churros and we eatto live ...that 's two days ! )
As they start to brown mini churros, and leave them out on paper towels to lose the excess oil. Finally, we went through sugar.

To prepare the buttercream we sift the icing sugar with cocoa and place in a bowl with the butter and milk. We cover the bowl, beat on low speed a minute. After we climbed down and beat at least another 5 minutes at high speed. The buttercream will become creamy and rich chocolate color

frosting

Ingredients for Nutella buttercream: 

- 150g unsalted butter 
- 150g of icing sugar 
- 3 beautiful tablespoons Nutella 

We take the butter from the refrigerator between one hour and two hours before making the buttercream. If it is very hot in the room, with an hour will do. 

Sift the Icing Sugar. Beat butter with sugar until the mixture is smooth and clarification. Add the tablespoon of Nutella and beat until the mixture is smooth and creamy. 

We took the bowl and eat all the buttercream after we just spooned, start again ... this time to see if we resist and we can put on our cake or cupcakes!

attention!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

hello please if im not using correct english please tell me because then anyone will understand what i'm saying so please any gramma spellings that are incorrect tell me or what ever!!!!!!!!!!!!!!

I'm sorry for the spellings mistakes if I have. Enyoy the day!!!!!!!!!

for christmas or special ocasions

For the cake :
100 ml mild olive oil
200 g of white sugar
3 eggs M
200 g flour
1 teaspoon yeast ½ Royal
120 ml of semi-skimmed milk
Zest of one lemon
200 g of dried cranberries ( or fresh . Dried I used fresh because there was nowhere in my neighborhood ! )
To the syrup:
75 g of white sugar
75 ml of water
70 ml of gin ( or to taste)
Buttercream for :
250g unsalted butter at room temperature
250g icing sugar
1.5 teaspoons of lemon extract
Gin 2 teaspoons ( or to taste)
Preheat oven to 180 degrees ( 160 degrees if fan ) .
Prepare cupcakes tray with 12 paper caps .
Sift flour with baking powder in a bowl and reserve. Beat the oil and sugar until combined . Add eggs , one at a time, beating until just incorporated .
Add half the flour and beat on low speed until incorporated . Then add the milk and lemon zest and beat back .
Add half of the flour and beat on low speed until the mixture is homogeneous. We incorporate the blueberries with a spatula . We distributed the mixture in capsules , not fill more than 2 /3. Bake 20-22 minutes or until a toothpick comes out clean.

While the cupcakes are baking , prepare the syrup in a saucepan , heat the sugar and water until the mixture boils . Remove from heat , and let gin incorporate tuning. Just remove the cupcakes from the oven, prick the surface several times with a stick and brush with syrup. Cupcakes Let cool in pan 5 minutes and then turn to a rack until completely cool .

Sift the icing sugar and place in a bowl along with the butter, lemon extract and gin. We cover the bowl, beat on low speed a minute. After we climbed down and beat at least another 5 minutes at high speed. The buttercream will become almost white and the texture becomes creamy .

The decor is made using the 1M tip for the pastry bag , a holly leaf cutter to cut the green leaves ( Funcakes Fondant , dye Sugarflair Holly Green ) to the leaves , and red fondant balls ( Funcakes Fondant , dye Sugarflair Extra Red ) covered with red glitter. ( To adhere the glitter, pass each ball first for some gin or other alcoholic beverage transparent and then the glitter ) .

  And we just decorate them with cover sleeve (I used Wilton 1M tip ) and decorate them with some mini cookies (available in supermarkets ) .



For more cookie- taste fantastic, grate some mini cookies on cupcakes ...and eat !




Ingredients for 12 cupcakes or 48 mini cupcakes

For the cake :
115 g unsalted butter at room temperature
200 g of sugar ( white or brown )
3 eggs M
200 g flour
1 teaspoon yeast ½ Royal
120 ml of semi-skimmed milk
1 teaspoon vanilla extract
A handful of black chips / chocolate milk
For the biscuit filling :
150 g brown sugar
125 ml of milk
90 g flour
125 g butter at room temperature
Two tablespoons of chocolate chips
1 teaspoon vanilla extract
For the cream :
250g unsalted butter at room temperature
250g icing sugar
2 teaspoons vanilla extract
Preheat oven to 180 degrees ( 160 degrees if fan ) .
Prepare cupcakes tray with 12 paper caps . Sift flour with baking powder in a bowl and reserve. Beat butter with sugar until combined and the mixture is clear. Add eggs , one at a time, beating until just incorporated . Add half the flour and beat on low speed until incorporated . Then , add milk mixed with vanilla extract , and beat back . Add half of the flour and beat on low speed until the mixture is homogeneous. We added chocolate chips (past flour so it does not go to the bottom ) . We distributed the mixture in capsules , not fill more than 2 /3. Bake 20-22 minutes or until a toothpick comes out clean.




While the cupcakes are baking , prepare the filling in a saucepan . We heat the milk and we add sugar , stirring well so that it will dissolve. We continue heating slowly until the milk begins to boil. At this point add the flour , we waited a few more seconds and remove from heat . Add the vanilla extract. Mix very well until the mixture is homogeneous . We left templar . Finally, when not burn to the touch, incorporate the butter , stirring vigorously until a thick dough. Add chocolate chips . It's ready !

After removing the cupcakes , we let cupcakes cool in pan 5 minutes and then turn to a rack until completely cool .

To prepare the cream, sift the icing sugar and place in a bowl along with the butter and vanilla extract. We cover the bowl, beat on low speed a minute. After we climbed down and beat at least another 5 minutes on medium-high speed. The buttercream will become almost white and the texture becomes creamy .

To fill the cupcakes , use an apple corer ...



Holed the center of each ...




Fill it using our cream biscuit and pastry bag .

 

And we just decorate them with cover sleeve (I used Wilton 1M tip ) and decorate them with some mini cookies (available in supermarkets ) .



this is a recipe to make a delicious chocolate frosting :
Black Chocolate Cupcakes .

(For 6-8 cupcakes , depending on the size of the papers )

2 eggs
140g Sugar
115g flour
120g of butter
2 tablespoons half cocoa powder " Hershey 's Special Dark ."
1 teaspoon baking powder ( Royal type)
1 teaspoon vanilla extract
60 - 70ml milk

Preheat oven to 160 º.
Prepare papers for cupcakes.
In a pitcher , mix the milk with the vanilla extract.
In a bowl, sift together the flour, cocoa and baking powder .
In the bowl of the mixer ( or hand mixer ) , we beat butter with sugar until creamy . Add the eggs, one by one. Then , add half the flour mixture and cocoa. After the milk and finally the rest of the flour .
We distributed the mixture among the papers of cupcakes , not fill more than 2/3.
Bake 22 to 24 minutes around when pierced or until a toothpick comes out clean .
Out of the oven and leave to warm tray 5 minutes before transfer them to a wire rack.
For black chocolate buttercream we melt 50 g of black chocolate in a double boiler or in the microwave and we let it temper . Not so hard to stay again but make sure that NO is hot.

Then, with the mixer , we beat 125g butter 125g icing sugar , 1 tablespoon milk and 1 teaspoon vanilla extract. When the mixture is smooth ( you will notice that it gets whiter ) , add the ( NOT hot) chocolate while beating and we beat a couple of minutes . If a little liquid fat should you follow if beating .
Now grab a pastry bag and you put the nozzle deseada.Por last you put the frosting in the piping bag



you can learn more frostings has done on the website :
objetivocupcakeperfecto is on spanish but you can translate the recepies

welcome

Hello to all of the people who are reading this message from my blog i'm going  to show you how to make some delicious cupcakes
I learned all this through the website objetivocupcakeperfecto so i'm going to translate it to all of you so  that you can also learn how to make them in your language.please suscribe.