sábado, 22 de marzo de 2014

Ingredients 12 cupcakes or 48 mini cupcakes

For the cake :
115 g unsalted butter at room temperature
200 g of white sugar
3 eggs M
200 g flour
1 teaspoon yeast ½ Royal
120 ml of semi-skimmed milk
1 teaspoon of gum paste ( or flavor of gum to taste)
For cream
250g unsalted butter at room temperature
250g icing sugar
1 teaspoon and a half of gum paste ( or flavor of gum 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 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 the milk and we return to beat. Add half of the flour and beat on low speed until the mixture is homogeneous. Add the gum paste , adjust the flavor to your liking . We distributed the mixture in capsules , not fill more than 2 /3. Bake 20-22 minutes or until a toothpick comes out clean. 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 with the butter . 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 . Add the gum paste ( or aroma failing ) and beat until blended . We decorate the cupcakes , and cold , using the Wilton 1M nozzle .

martes, 4 de marzo de 2014

Lemon-Lime Cupcakes
125g butter
125g Sugar
1 tablespoon grated lime peel
2 eggs
125g flour
1 teaspoon baking powder
3 tbsp semi skimmed milk
Lemon Curd to fill (I used purchased )
Preheat oven to 180 º. Beat the butter with the sugar and lime zest until creamy . Add eggs , one by one. Add the flour , sifted with baking powder and finally the milk.
We filled the papers for cupcakes and bake about 20-22 minutes or until a toothpick comes out clean.
We took them out of the pan and let cool on a rack.
A cold time, fill it with Lemon Curd .

For the buttercream, we beat 250g icing sugar with 125g unsalted butter , 1/2 teaspoon of extract lemon lime ( or lemon ) , 1/ 2 teaspoon lemon zest ( finely grated ) 1/2 grated lime . Beat about 5 minutes or until smooth and homogeneous. We can dye yellow or lime green food coloring , if desired.

lunes, 3 de marzo de 2014

For 12 cupcakes :
70g milk chocolate ( the pastry )
160 ml water
2 tablespoons of cocoa
150 grams of flour
1 teaspoon baking powder ½
50 g ground almonds
100 gr of butter
200 grams of brown sugar
2 eggs
1/2 teaspoon of peppermint

Preheat oven to 160 º.
Melt chocolate with water in a saucepan or in the microwave and let it temper . Meanwhile, mix the flour with cocoa and ground almonds .
Cream butter and sugar. Add the eggs one by one and then the mint oil . Add the flour mixture , cocoa and almonds and finally the melted chocolate. Divide the mixture among the molds cupcakes and bake about 25 minutes.
Buttercream for :
250g unsalted butter at room temperature
450g icing sugar
1/2 teaspoon peppermint oil ( or to taste)
6 teaspoons milk

Putting it all together in a bowl and mix at low speed one minute, then on medium speed for 4 minutes. Stain with dye paste / green gel.
 eventually just add chocolate eggs and enjoy ! ! ! ! !

cupcakes of star wars!

Chocolate Cupcakes with Vanilla Buttercream
(For 6-8 cupcakes , depending on size)

2 eggs
140g Sugar
115g flour
120g of butter
2 tablespoons half of unsweetened cocoa powder ( I used Hershey 's Cocoa that I got to win a contest Cooking Channel . 's AMAZING )
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.

Ñaaaaaaaaaaaaaaaaaam ! !

A cold time, decorate with vanilla buttercream and dolls made ​​of sugarpaste Star Wars !

cupcakes of snikers

Ingredients 12 cupcakes

• 60 ml olive oil soft
• 170 g sugar
• 115 g flour
• 50 g of cocoa
• 3 good tablespoons of peanut butter (oh yeah ! )
• 1.5 teaspoons baking powder
• 1 egg L
• 75 ml of milk
• 1 teaspoon vanilla extract
• 75 ml of boiling water
• 8 snickers diced (For easier cutting , metedlos in the refrigerator 30 minutes before )

For cream

• 6 tablespoons peanut butter ( or to taste)
• 200g butter at room temperature
• 200g icing sugar ( icing sugar or failing )
• 150g black chocolate melted and tempered

Preheat oven to 180 º. We prepared the capsules.

In a bowl, sift flour, cocoa and baking powder . Booked . Beat oil, sugar and eggs until well integrated . Add the peanut butter. We incorporate the flour mixture and cocoa. Once the mixture is homogeneous , we incorporate the milk and vanilla and beat again. Finally we enter the water, freshly boiled . Beat again. Incorporate broken chopped snickers .

Split the dough into capsules . Bake 20 minutes or until toothpick inserted comes out clean.

To make the cream sift the icing sugar and beat in the butter . First one minute at a low speed and then five minutes (minimum) at maximum , or until the mixture is clarified and earn volume velocity. We incorporate 100g melted chocolate and beat two or three minutes. We incorporate the peanut butter and beat another minute.

A cold time, decorate the cupcakes with the sleeve , from the outside in , in the sense of clockwise .

this are the snikers:

and this are the cupcakes:

sábado, 1 de marzo de 2014

Buttercream chocolate made ​​with cocoa powder

  • 90g butter 
  • 70g cocoa 
  • 325g of icing sugar 
  • 85ml milk 
  • 1/2 teaspoon vanilla extract 

Beat butter with wire whisk until it is creamy. Add half the icing sugar (sifted) and cocoa while beating (cover the still blender!). Then add the milk, we mixed with vanilla extract. Finally the rest of the icing sugar. Beat all about 4 minutes or until thoroughly homogeneous.That's it!