Cupcake Recipe

DARK CHOCOLATE CUPCAKE

INGREDIENTS

Chocolate Shards

2

tablespoons dark chocolate chips (1 oz)

Frosting

1 1/3

cups dark chocolate chips

1/4

cup butter, cut into small pieces

1

cup whipping cream

Cupcakes

1

cup Gold Medal® all-purpose flour

3/4

teaspoon baking soda

1/2

teaspoon salt

1/4

teaspoon baking powder

1/2

cup boiling water

1/3

cup unsweetened baking cocoa

1/2

cup butter or margarine

3/4

cup sugar

1/2

teaspoon vanilla

1

egg

• 1In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
• 2In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
• 3Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
• 4In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
• 5Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
• 6Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

MINT CUPCAKE

INGREDIENTS

• 

• 225g self raising flour 
• 4 tbsp cocoa powder 
• 1 tsp Baking Powder 
• 225g caster sugar
• 225g unsalted butter 
• 4 eggs 
• 1 tsp mint essence 
• 100g plain choc chips 

For icing:

• 115g unsalted butter, softened 
• 225g icing sugar sieved 
• 1 tsp mint essence 
• green food colouring 
• 100g plain choc chips (or use choc sprinkles)

METHOD

Serves: 18

1. Preheat oven to 160 deg. C. Place 18 paper cases into muffin tins 
2. In a bowl sieve flour, baking powder and cocoa. 
3. Beat butter and sugar together in another bowl. Add eggs one at a time and beat together. Add flour mixture gradually. 
4. Stir in the mint essence and choc chips. 
5. Spoon mixture into cases and bake for about 25 mins. 

To make icing,

1. beat icing sugar and butter in a bowl stir in the mint essence, and just enough food colour to turn the icing mint green. 
2. Ice the cooled cupcakes and decorate with choc chips or sprinkles.

• STRAWBERRY CUPCAKE
• INGREDIENTS
• 3/4 cup fresh strawberries, sliced in half
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 large egg
• 2 large egg whites
• 1 teaspoon vanilla extract (optional)

For Frosting

• 3 tablespoons fresh strawberries, pureed
• 1 cup unsalted butter
• 3 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 dash salt

Directions:

1. 1
   Preheat oven to 350'.
2. 2
   Using cupcake liners, place 12 liners in a muffin pan and set to the side.
3. 3
   In a medium bowl, combine flour, baking powder and salt and set a side.
4. 4
   In a food processor or blender add strawberries and process until pureed.
5. 5
   Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
6. 6
   Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
7. 7
   Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
8. 8
   Add vanilla extract if using.
9. 9
   Mix together milk and 1/3c strawberry puree.
10. 10
    Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
11. 11
    Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
12. 12
    Bake for 20 to 25 minutes, or until lightly browned.
13. 13
    Cool cupcakes completely on a wire rack before adding the frosting.
14. 14
    To make the Strawberry Frosting:.
15. 15
    Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
16. 16
    Reduce speed to low and add powdered sugar and blend well.
17. 17
    Add vanilla extract and 3TBS of the strawberry puree, blend well.
18. 18
    Using a knife frost the cupcakes and top with decorative candies.

RED VELVET CUPCAKE

Ingredients

• 2 1/2  cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Directions

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

NOTE:  If you don't happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.