Chocolate cupcakes

I can't believe that the last post was dated July. Gosh, it has been a while. I've been busy moving, waiting for the internet to be set up and time has just gone by. I have been baking but haven't really kept track of what I've made.

Here are some goodies that I made today. The cupcake is moist and I really like the texture - soft. I did put a square of cadbury's caramel chocolate but you can't really taste it. I did bung some chocolate chips in too just to add to the chocolate-y-ness.

It's funny how the cupcake can look so bare one minute and look so dressed up the next. Kinda like giving the cupcake a makeover! Look, I even added a mini star to dress it up more.
The frosting was such a disaster! I usually use ziplock bags and cut the corner off, place the tip in etc. I used about 6 different types of bags and they kept breaking. In the end, I taped all around the edges of the bag with masking tape and hoped for the best.

That really got on my nerves. Will post the recipe another time. It's sitting on the kitchen counter and I'm feeling really lazy to get up.

Orange zest cupcakes with vanilla frosting

I used the same recipe as the lemon zest cupcakes. I just substituted the lemon zest with orange zest. These cupcakes would essentially be vanilla cupcakes v4.0. I think I'll be laying off the wedding cake recipe and the vanilla cupcakes for a bit. I've actually been itching to bake a cheesecake or a tart of some sort.

I tried frosting them using another method but easier said than done. Think I'm just going to stick with the standard - well, the above method. Piping starting from the centre and ending on the outside. I definitely envy the people who post videos on the simplicity of piping or frosting a cupcake. They make it look so easy! And from what I've tried, it isn't.

Lemon zest cupcakes with vanilla frosting

I think I should refer these cupcakes as vanilla cupcakes v3.0. Compared to the first and second cupcake, it's way better than both of them combined! A bit nerve racking to make though because it involves egg whites and folding in. I tend to give up the folding bit after two folds and just stir vigorously, which I know is a big no no.

I can't remember where I got this recipe from but I think I did change it slightly when I was going through the whipping up the egg whites phase - changing most cake recipes, whipping up the egg whites and folding it into the batter. I remember using this recipe when I was back home, using double the recipe and baking it in a 9 inch square tin. The cake appeared dense but when it was actually really light.
I quite like practising piping. Other people's videos on how to pipe make it seem so easy but when you actually have a go, it turns out - ugly. Here's the recipe, double it for a 9 inch cake.

Lemon zest cupcakes with vanilla frosting
makes 10 muffin sized cupcakes

4 oz butter
1/2 cup sugar
1/4 tsp salt
4.5 0z flour
1 tsp baking powder
zest of one lemon
1/2 tsp vanilla extract

3 eggs (separated)
1/2 Tbsp lemon juice

1. Preheat oven to 170 C and prepare paper liners in muffin pan.
2. Cream butter and 1/4 cup sugar till fluffy. Add in the 3 egg yolks, one at a time. Mixing on low speed till combined.
3. Mix in flour, baking powder and salt till combined.
4. Add in lemon and vanilla extract.
5. In a clean, dry mixing bowl, beat egg whites, remaining 1/4 cup sugar and lemon juice with an electric mixer until stiff peaks form.
6. Add the beaten egg whites into the batter in 2 separate additions, each time folding gently with a spatula until just blended.
7. Fill up muffin liners till 2/3s full and bake in preheated oven for 15 minutes or a skewer inserted into the centre comes out clean.

Vanilla frosting

4 oz butter, at room temperature
1.5 cups icing sugar
1/2 tsp vanilla extract
1 Tbsp milk

1. Beat the icing sugar and butter together with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture.
3. Once all the milk has been incorporated, turn the mixer up to high speed.
4. Beat until the frosting is light and fluffy, at least 3 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Vanilla cupcakes with vanilla frosting

Vanilla cupcakes v2.0. I'm currently testing out recipes for cupcakes. It's interesting that there are so many types of recipes for the same end product. Different ratios, ingredients and methods - what a pain. Oh, and don't forget that each individual has a different preference too.

This recipe from the Hummingbird Bakery Cookbook was more promising than the previous vanilla cupcakes I made. I wouldn't declare this *THE* ultimate cupcake recipe so the search is still on!

The method for this cupcake is interesting - mix the butter with the dry ingredients, then add the wet ingredients. I made them muffin sized instead of cupcakes cause I think they look prettier and more proportionate when in muffin size. The beast did its job! The icing was smooth and easy to pipe. Really sweet though but I suppose that's what icing is suppose to be.
Vanilla cupcakes with vanilla frosting
makes 6 muffins or 12 cupcakes

4 1/2 oz plain flour
5 oz caster sugar
1 1/2 tsp baking powder
pinch of salt
1 1/2 oz butter
120 ml whole milk
1 egg
1/4 tsp vanilla extract

1 quantity vanilla frosting

1. Line cupcake tray and preheat oven to 170 C.
2. Put flour, sugar, baking powder, salt and butter in a mixer bowl and with a paddle attachment, beat on slow speed until you get a sandy consistency and everything is combined.
3. Gradually pour in half the milk and beat until just incorporated.
4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the mixture and continue beating until just incorporated. Scrape down the bowl and mix until smooth. Do not overmix.
5. Spoon the mixture into the paper cases until 2/3s full and bake in the preheated oven for 20 to 25 minutes or until light and golden and the sponge bounces back when touched.
6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Vanilla frosting

9 oz icing sugar, sifted
3 oz butter, at room temperature
25 ml whole milk
a couple drops of vanilla extract

1. Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.
3. Once all the milk has been incorporated, turn the mixer up to high speed.
4. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Vanilla cupcakes with rosewater icing

Presenting *cue some sort of star wars music*... the BEAST!!

Say goodbye to manual labour and hello to creaming butter and sugar with this bad boy. Y and I ventured into the unknown territory yesterday and made italian meringue frosting! It's so easy to make and it turned out so white and fluffy.

Initially, the instruction of boiling the sugar with water, then pouring it into the egg whites whilst the mixer is switched on seemed daunting and after a few minutes coupled with multiple sighs of relief - TADAA, frosting!

It's funny how quickly a mixer speeds the whole baking process up. Previously, I use to preheat the oven after the creaming of butter step. With the beast around, everything goes by so quickly and I only realised the oven wasn't switched on when it was time to scoop the batter into the cupcake liners.
I used the recipe from technicolor kitchen. I have to admit that the cupcakes itself didn't turn out. Didn't like the texture and it seemed a tad too egg-y. I halved the recipe but made the full amount for the frosting.
Vanilla cupcakes with rosewater icing
makes 24 cupcakes

250g unsalted butter, softened
1 1/4 cups & 2 Tbsp caster sugar
1 tsp vanilla extract
4 eggs
2 1/4 cups & 2 Tbsp all purpose flour
2 tsp baking powder
1 cup whole milk

Rosewater icing:
1 cup & 1 1/2 Tbsp caster sugar
1/4 cup water
1/4 tsp cream of tartar
1 tsp rosewater
3 egg whites

1. Preheat the oven to 180 C.
2. Place the butter, sugar and vanilla extract in the bowl and beat until light and creamy.
3. Add the eggs, one at a time, and beat well.
4. Sift over the flour and baking powder and beat until combined.
5. Fold through the milk and spoon the mixture into the cupcake liners.
6. Bake for 15-20 minutes or until golden and cooked when tested with a skewer. Cool on wire racks.
7. To make the rosewater icing, place the sugar, water, cream of tartar and rosewater in a saucepan over high heat and stir just until the sugar is dissolved.
8. Bring to the boil – at this point, do not stir – reduce the heat to low and simmer for 3 minutes. Meanwhile, place the egg whites in the large bowl of an electric mixer and beat until soft peaks form. While the motor is running, gradually add the sugar mixture to the whites and beat until slightly cooler, thick and glossy. Spread the icing over the cupcakes with a palette knife.