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    Lavender Cupcakes Ingredients: Lavender Icing Sugared Flowers

    Uploaded by

    Karen Claire Grafia
    The document provides recipes for several types of cupcakes and frostings: 1) Lavender cupcakes made with flour, baking powder, butter, chocolate, sugar, eggs, and vanilla, topped with lavender icing and sugared flowers. 2) Chocolate chip cupcakes made with flour, baking powder, butter, sugar, milk, eggs, vanilla, and chocolate chips, frosted with chocolate chip buttercream frosting. 3) Additional recipes included are for brown butter glaze, basic buttercream frosting, banana cupcakes with honey cinnamon frosting, and one bowl chocolate cupcakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Lavender Cupcakes Ingredients: Lavender Icing Sugared Flowers

    Uploaded by

    Karen Claire Grafia
    91 views4 pages
    The document provides recipes for several types of cupcakes and frostings: 1) Lavender cupcakes made with flour, baking powder, butter, chocolate, sugar, eggs, and vanilla, topped with lavender icing and sugared flowers. 2) Chocolate chip cupcakes made with flour, baking powder, butter, sugar, milk, eggs, vanilla, and chocolate chips, frosted with chocolate chip buttercream frosting. 3) Additional recipes included are for brown butter glaze, basic buttercream frosting, banana cupcakes with honey cinnamon frosting, and one bowl chocolate cupcakes.

    Original Description:

    Want something new to bake?

    Original Title

    Lavender Cupcakes

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    © Attribution Non-Commercial (BY-NC)

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    DOCX, PDF, TXT or read online from Scribd

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    The document provides recipes for several types of cupcakes and frostings: 1) Lavender cupcakes made with flour, baking powder, butter, chocolate, sugar, eggs, and vanilla, topped with lavender icing and sugared flowers. 2) Chocolate chip cupcakes made with flour, baking powder, butter, sugar, milk, eggs, vanilla, and chocolate chips, frosted with chocolate chip buttercream frosting. 3) Additional recipes included are for brown butter glaze, basic buttercream frosting, banana cupcakes with honey cinnamon frosting, and one bowl chocolate cupcakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    91 views4 pages

    Lavender Cupcakes Ingredients: Lavender Icing Sugared Flowers

    Uploaded by

    Karen Claire Grafia
    The document provides recipes for several types of cupcakes and frostings: 1) Lavender cupcakes made with flour, baking powder, butter, chocolate, sugar, eggs, and vanilla, topped with lavender icing and sugared flowers. 2) Chocolate chip cupcakes made with flour, baking powder, butter, sugar, milk, eggs, vanilla, and chocolate chips, frosted with chocolate chip buttercream frosting. 3) Additional recipes included are for brown butter glaze, basic buttercream frosting, banana cupcakes with honey cinnamon frosting, and one bowl chocolate cupcakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Lavender Cupcakes Ingredients

    3/4 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 10 1/2 tablespoons unsalted butter 3 1/2 ounces unsweetened chocolate, finely chopped 1 1/3 cups sugar 2 large eggs 1 teaspoon pure vanilla extract Lavender Icing Sugared Flowers

    Directions
    1. Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt. Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly. With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined. Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely. Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.

    2.

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    5.

    Choco Chip Cupcakes + Choco Chip Frosting


    3 1/4 cups sifted cake flour (not self-rising) 1 1/2 tablespoons baking powder 1/4 teaspoon salt 7 ounces (1 3/4 sticks) unsalted butter, softened 1 3/4 cups sugar 1 cup plus 2 tablespoons milk 1 tablespoon pure vanilla extract 5 large egg whites, room temperature 2 cups semisweet chocolate chips Chocolate Chip Frosting

    Directions
    6. Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately.

    CHOCOCHIP FROSTING
    Ingredients

    2 cups semisweet chocolate chips Basic Buttercream

    Directions
    1. Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed before using.)

    BROWN BUTTER GLAZE


    Ingredients

    4 ounces (1 stick) unsalted butter 2 cups sifted confectioners' sugar 2 teaspoons pure vanilla extract 2 to 4 tablespoons whole milk

    Directions
    1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

    2.

    BASIC BUTTERCREAM FROSTING


    Ingredients

    12 ounces (3 sticks) unsalted butter, softened 1 pound confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract

    Directions
    1. 2. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

    BANANA CUPCAKES PLUS HONEY CINNAMON FROSTING


    Ingredients

    1 1/2 cups all-purpose flour, (spooned and leveled) 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) 2 large eggs 1/2 teaspoon pure vanilla extract Honey-Cinnamon Frosting

    Directions
    1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops withHoney-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

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    3.

    HONEY CINNAMON FROSTING


    Ingredients

    1 1/4 cup confectioners' sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon honey 1/8 teaspoon ground cinnamon

    Directions
    1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

    ONE BOWL CHOCO CUPCAKES


    Ingredients

    3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons safflower oil 1 teaspoon pure vanilla extract

    Directions
    1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

    2.

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