BLUEBERRY CUPCAKES

BLUEBERRY CUPCAKES

Ingredients:

A) Topping:
1/3 cup caster sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon

B) Cupcakes:
1 2/3 cups plain flour
1/4 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
120 gram unsalted butter, softened
2/3 cup caster sugar
2 large eggs
1 teaspoon vanilla essence
3/4 cup sour cream
1 1/4 cups fresh or frozen blueberries

C) Icing:
180 gram unsalted butter, softened
250 gram cream cheese, softened
1/2 teaspoon vanilla essence 2 2/3 cups icing sugar, sifted
1/4 cup blueberry jam, strained


Method:

For Topping:
-Combine sugars in a medium bowl. Add cinnamon.

For Cupcakes:
-Preheat oven to 190°C/170°C . Line baking tray with paper cases. 
-Sift flour, bicarbonate of soda, baking powder and salt into a bowl. 
-Beat butter and sugar on medium-high speed for 2 to 3 minutes or until pale and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla, scraping down sides of bowl. Reduce speed to low. Gradually beat in flour mixture, in 3 batches, alternating with sour cream. Fold in blueberries.
-Divide batter between paper cakes. Add topping, pressing to stick to batter. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out moist crumbs clinging. Transfer to a wire rack to cool completely.

Make Icing:
-Beat butter and cheese together on medium-high speed for 2 minutes or until pale and fluffy. Reduce speed to low. Gradually beat in vanilla and icing sugar. Increase speed to medium-high and beat for 1 minute. 
-Spoon jam on top of icing and stir it well.
-Spoon icing into a large snap-lock bag. Snip off a 2cm opening at 1 corner. Pipe swirls of icing on top of each cupcake. Serve.

by Lya Uzir Creative Living

CARROT CUPCAKES

CARROT CUPCAKES

Ingredients:

A) Cupcakes:

1 cup caster sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla essence
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice/cinnamon 
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish


B) Frosting:

8 ounces bar cream cheese, room temperature
3/4 cup icing sugar
1/2 teaspoon vanilla essence 


Method:

-Preheat oven to 170 Celsius. Line paper cups on the baking tray. 
-In a bowl, combine sugar, vegetable oil, orange juice, vanilla essence, and eggs.
-Stir in baking powder, baking soda, allspice/cinnamon, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
-Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

For frosting:

- Combine cream cheese, icing sugar, and vanilla essence. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut.

by Lya Uzir Creative Living

COFFEE CUPCAKES with COFFEE & WHITE CHOCOLATE BUTTERCREAM

Ingredients:

A) For the cupcakes:
125g caster sugar
125g unsalted butter, softened and cubed
125g self-raising flour, sifted
2 large eggs 
2 tablespoons coffee powder
chocolate covered coffee beans, to decorate (optional)

B) For the buttercream:
60g white chocolate, cubed
80g butter, softened and cubed
140g icing sugar
1/2 tablespoon coffee powder


Method:

-Preheat your oven to 190°C and line your cupcake tray(s) with cases.
-Cream the sugar and butter. Then add in the flour, beat until mixture combined well.
-Beat the eggs and coffee essence in a jug. Pour into the creamed mixture, half at a time and beat (scraping down the sides of the bowl with a spatula to make sure nothing escapes) until you have a silky smooth batter.
-Divide the batter between the cases and bake for 18-20 minutes until spongey and golden. Allow to cool on a wire rack.

For the frosting:
-To make the buttercream,melt the white chocolate by using double-boiling method or you can use microwave. Then, keep cool aside.
-Cream the butter and sugar; add the coffee powder and cooled chocolate and beat until creamy and smooth.

by Lya Uzir Creative Living

BLACK FOREST CHEESECAKE CUPCAKES

Ingredients:

A) Crust:
12 Oreos
1 1/2 tablespoon salted butter- melted

B) Cheesecake:
4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
2/3 cup caster sugar
2 tablespoon cocoa powder
1 pinch salt
12 oz. cream cheese, softened well 
2 large eggs
1 tsp vanilla essence
1/4 cup heavy cream
1/4 cup sour cream

C) Topping:
1 can cherry pie filling
1 1/4 cups heavy cream
2 1/2 tablespoon sugar
Finely chopped or shaved chocolate, for garnish (optional)


Method:

For the crust:
-Preheat oven to 160 Celsius. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among paper cups. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

For the cheesecake filling:
-In a mixing bowl, whisk together sugar, cocoa and salt until no clumps of cocoa remain. 
- Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. 
- Pour in melted chocolate and mix just until combined, then add heavy cream and sour cream and mix just until combined. Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. 
-Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake for 17 - 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

For the topping:
-In a mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form then add tablespoon sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer and create a small well into the center. 
-Spoon a heaping tablespoon (about 2 tablespoon) Cherry pie filling into the center of each. Sprinkle some chopped chocolate on top.

Lya Uzir Creative Living

LEMON CUPCAKES

LEMON CUPCAKES with LEMON BUTTERCREAM

Ingredients:

A) Cupcakes
3/4 cup all-purpose flour
3/4 cup cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoon caster sugar
1 tablespoon lemon zest 
1/2 cup unsalted butter- softened
1 large egg
2 large egg whites
1/2 teaspoon vanilla essence
1/4 cup + 3 tablespoon buttermilk
1 1/2 tablespoon fresh lemon juice

B) Simple Syrup
1 tablespoon fresh lemon juice
1 tablespoon sugar

C) Lemon Buttercream Frosting
1/2 cup unsalted butter +1/4 cup salted butter
1 1/2 teaspoon fresh lemon zest
2 1/2 cups icing sugar
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
1/2 teaspoon vanilla essence
1/4 teaspoon lemon extract
Lemon slices or lemon drop candies and mint leaves for decorating (optional)

Method:
-Preheat oven to 170 Celsius.
-Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
-In a food processor, pulse together 3/4 cup + 2 Tbsp caster sugar with lemon zest until finely ground, about 1 minute. 
-Whip together butter with lemon sugar mixture until pale and fluffy. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
-In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice. 
-Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. 
-Divide batter among paper lined muffin cups. Bake in preheated oven about 18 - 20 minutes. Remove from oven and allow to cool several minutes. Meanwhile prepare simple syrup.

For the simple syrup:
-In a small bowl, whisk together lemon juice with sugar until sugar has dissolved.
-Brush mixture over warm cupcakes.

For the Lemon Buttercream Frosting:
- Whip butter with lemon zest on medium-high speed until very pale and fluffy.
-Mix in 1 cup icing sugar, then blend in lemon juice, cream, vanilla essence and lemon extract. 
- Add remaining 1 1/2 cups icing sugar, then whip mixture until very fluffy, about 4 - 5 minutes longer.


by Lya Uzir Creative Living

MARBLE CUPCAKES

Ingredients:

A) Cupcakes
1 and 2/3 cups (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (200g) caster sugar
1 large egg, room temperature
1/4 cup (60g) yogurt
3/4 cup + 1 Tablespoon (195ml) milk, divided
2 teaspoons vanilla essence
1/4 cup (32g) unsweetened cocoa power

B) Milk Chocolate Frosting
1 and 3/4 cups (210g) icing sugar
1/4 cup (32g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream 
1 teaspoon vanilla essence 
salt, to taste

C) Vanilla Frosting
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) icing sugar
2 Tablespoons (30ml) heavy cream
1 teaspoon vanilla essence
salt, to taste

Method:

-Preheat oven to 170 Celsius. Line muffin pan with cupcake liners.
-Mix together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk in sugar with melted butter– mixture will be gritty. Chill in the refrigerator for 1 minute. 
-Stir in egg, yogurt, 3/4 cup milk, and vanilla essence until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
-Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. (Bake for 8-9 minutes if making mini cupcakes.) Allow cupcakes to cool completely before frosting. 

For the chocolate frosting: 
-Sift together the icing sugar and cocoa powder to assure there are no lumps. Set aside.
-Beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

For the vanilla frosting: 
-Beat the butter on medium speed until creamy – about 2 minutes. Add icing sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more icing sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.


by Lya Uzir Creative Living

APPLE CINNAMON CUPCAKES 

Ingredients:

A) For the cupcake:

6 red apples 
½ cup apple cider vinegar
¼ teaspoon ground cinnamon
¼ teaspoon brown sugar
2 cups cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves (optional)
¾ cups (1 ½ sticks) unsalted butter, cut into 1-inch cubes, at room temperature
1 ¼ cups caster sugar
1 large egg
9 caramel candies, cut in half (optional)


B) For the Classic Caramel Sauce:

1 ½ cups caster sugar
¼ cup corn syrup
½ cup (1 stick) butter, softened, cut into ½-inch cubes
1 ½ cups heavy cream


C) For the Caramel Buttercream:

1 ½ cups (3 sticks) unsalted butter, at room temperature
1 ½ pounds icing sugar
½ teaspoon salt
¼ cup classic caramel sauce


Method:

- Preheat oven to 170 Celsius. Line muffin pans/ baking tray with paper cups.
- To make the applesauce, peel and cut 5 apples. Then place in a medium saucepan with apple cider vinegar, ground cinnamon and dark brown sugar. Cover and cook for about 30 minutes. Uncover and mash with a fork; set aside. Yield 1 ½ cups.
- Peel and dice the remaining apple into small cubes; set aside.
- Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.
- Beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat just until combined.
- Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds. Mix in cubed apple pieces.
- Pour batter among muffin liners and smooth the tops. Bake for 20-22 minutes, rotating the pans halfway through the baking time, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before frosting. 


For classic caramel sauce:

- In a medium saucepan with high sides, combine the sugar and corn syrup with ½ cup water. Stir the mixture gently.Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color, remove it from the heat, add the butter and cream, and stir until combined. 


For caramel buttercream frosting: 

- Beat the butter on medium speed until creamy, about 4 minutes. Turn the mixer down to low and add the icing sugar and salt and beat until light and fluffy, about 3 minutes. Then mix in 1/4 cup classic caramel sauce. 
-Pipe buttercream onto cupcakes, then drizzle on remaining caramel sauce with a fork.Top with caramel candies.

by Lya Uzir Creative Living