Wedding Cupcakes
Friday, September 3rd, 2010
Ingredients;
• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking)
• 1/2 cup chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 1/2 cups applesauce
• 1/2 cup melted butter
Directions;
Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.
Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper
or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.
Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
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Thursday, September 2nd, 2010
Ingredients;
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 large eggs, separated
• 2 tablespoons ice water
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract
Directions;
Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners. Place ice water in bowl with egg yolks. Set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.
Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.
Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Cool sponge cake cupcakes completely in the cupcake pans.
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Tuesday, August 17th, 2010
Ingredients;
Icing Mixture
* 180 g butter
* 500 g icing sugar, sifted
* 180 g caster sugar
* 500 g icing sugar, sifted
* 3 medium eggs, beaten
* food colouring as desired
* 1 tsp vanilla essence
* 180 g self-raising flour
* 1⁄2 tsp baking powder
* 1 Tbsp milk
Directions;
Preheat Oven; Heat oven to 190C/fan 170C/gas 5. Line two 12-hole bun tins with paper cake cases.
Cake Mixture; Cream 175g butter and 175g caster sugar together until light and fluffy. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating. Sift in 175g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn’t, add a little milk and keep stirring.
Bake; Divide the mixture between the cake cases filling each on about 3⁄4 full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer). Cool on a wire rack.
Icing; Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency. Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly.
Top each cake with icing and a sugar flower or cherry, leave to set.
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