The Cupcake Life is wonderful with a cupcake

The Cupcake Life is wonderful with a cupcake

Mint Chocolate Cupcake……. …………… 3 Caramel Cupcake……………. …. 4 Chocolate Cupcake…………………. 5 Birthday Cupcake……………. 6 Valentine Cupcake…………………. . 7 Orange Cream Cupcake……………. . 8 Coconut Cupcake……………. 9

Mint Chocolate Cupcake

Ingredients 60 g – Dark chocolate 150 ml – water 2 nos – Eggs 150 g – Brown sugar ¼ tsp – peppermint essence 90 g – Butter 125 g – Self-raising flour 2 tbsps – Cocoa powder 30 g - Ground Almond For the topping: 150 g – Butter (softened) 250 g – Icing sugar 1 tsp – Vanilla Extract 2 tsps – Hot water 2 drops – green food colouring Grated chocolate Preheat the oven to 175 Celsius. Methods: 1) Line the cupcake tin. 2) Melt the chocolate using double boil method and set aside to cool. 3) Combine eggs, sugar, peppermint essence and butter in a mixing bowl and beat until fluffy. 4) Add on the sifted flour and cocoa until combine. 5) Scoop out the mixture into the cupcake lines and bake. 6) For the topping, beat all the ingredients and pipe on top of the cooled cupcakes.

Caramel Cupcake

Ingredients 100 g – Dark chocolate 140 g – Butter 145 g – Brown sugar 80 g – Golden syrup 155 ml – Milk 125 g – Plain flour 40 g – Self-raising flour 1 nos – Egg (lightly beaten) For the topping: 150 g – Butter 250 g – Icing sugar 2 tbps – Cocoa powder 2 tps – Hot water Chopped nuts and chocolate chips Preheat the oven to 170 Celcius. Methods: 1) Line the cupcake tin. 2) Melt together the chocolate, butter, sugar, syrup and milk in a saucepan. 3) Add the sifted flour and self-raising flour into the mixture and combine well. 4) Scoop out the mixture into the cupcake lines and bake. 5) For the topping, mix all ingredients and pipe onto the cooled cupcakes and garnish.

Chocolate Cupcake

Ingredients 250 g – Plain flour 190 g – Sugar 1/1 tsp – Baking powder 1 tsp – bicarbonate of soda 100 g – Butter 2 nos – Eggs 120 ml – Milk 1 tsp – Vanilla essence 115 g – Dark chocolate For the topping: 150 g – Butter (softened) 250 g – Icing sugar 2 tbsps – Cocoa powder 2 tsps – Hot water Preheat the oven to 180 Celcius. Methods: 1) Line the cupcake tin. 2) Mix the sugar, baking powder, bicarbonate of soda and butter. 3) Add the eggs, water, milk, vailla and melted chocolate and beat well. 4) Scoop into the caupcake lines and bake. 5) For the topping, combine all ingredients and pipe on top of the cooled cupcakes and garnish.

Birthday Cupcake

Ingredients 150 g – Butter 150 g – Sugar 175 g – Self-raising flour 3 nos – Eggs 2 tbsps – Cocoa powder 1 tsp – Vanilla essence For the topping: 150 g – Butter 250 g – Icing sugar 1 tsp – Vanilla essence 2 tsps – Hot water 2 drops – pink food colouring Preheat the oven to 175 Celcius. Methods: 1) Line the cupcake tin. 2) Mix the eggs, butter, sugar flour and vanilla essence. 3) Beat in for 2 minutes until light and creamy. 4) Scoop into the cupcake lines and bake. 5) For the topping, beat all the ingredients and pipe over the cooled cupcakes.

Valentine Cupcake

Ingredients 150 g – Butter 150 g – Sugar 175 g – Self-raising flour 3 nos – Eggs 1 tsp – Vanilla essence For the topping: Ready-to-roll fondant icing Blue food colouring Preheat oven to 175 Celsius. Methods: 1) Line the cupcake tin. 2) Combine all the flours and add on the wet ingredients and mix well. 3) Scoop into the cupcake line and bake. 4) For the topping, combine all ingredients and pipe onto the cooled cupcakes.

Orange Cream Cupcake

Ingredients 190 g – Plain flour ½ tsp – Baking powder 100 g – Butter 200 g – Sugar 2 nos – Eggs 1 tbsp – Orange juice ½ tbsp – Orange zest 170 ml – Milk For the topping: 100 g – Cream cheese 28 g – Unsalted butter 1 tsp – Orange zest ½ tsp – Vanilla essence 120 g – Icing sugar Preheat the oven to 175 Celsius. Methods: 1) Line the cupcake tin. 2) Mix all the dry ingredients and then add on the wet imgredients. Mix well. 3) Scoop into the cupcake tin and bake. 4) For the topping, mix all the ingredients and pipe onto the cooled cupcakes.

Coconut Cupcake

Ingredients 40 g – Desiccated coconut 175 g – Icing sugar 200 g – Plain flour 1 tbsp – Baking powder 3 tbsp – Ground almond 115 g – Melted butter 5 nos – Eggs white 12 nos – Cherries For the topping: 150 g – Butter 250 g – Icing sugar 1 tsp – Vanilla essence 2 tsp – Hot water Desiccated coconut to decorate Preheat the oevn to 190 Celsius. Methods: 1) Line the cupcake line. 2) Mix all the dry ingredients. 3) Add on the wet ingredients and combine well. 4) Scoop onto the cupcake lines and bake. 5) For the topping, mix all ingredients and pipe ontop of the cooled cupcakes and garnish.

Cappuccino Cupcake

Ingredients 250 g – Plain flour 190 g – Sugar 1/1 tsp – Baking powder 1 tsp – bicarbonate of soda 100 g – Butter 2 nos – Eggs 120 ml – Milk 1 tsp – Vanilla essence 115 g – Dark chocolate 2 tbsp – Strong instand coffee For the topping: 225 g – Chcolate frosting 1 tbsp – Strong instant coffee Cocoa powder Preheat the oven to 180 Celcius. Methods: 1) Line the cupcake tin. 2) Mix the sugar, baking powder, bicarbonate of soda and butter. 3) Add the eggs, water, milk, vailla and melted chocolate and beat well. 4) Scoop into the caupcake lines and bake. 5) For the topping, combine all ingredients and pipe on top of the cooled cupcakes and garnish.

The writer, Nur Amira Binti Hamdan, graduated her Bachelor in Culinary Arts at Management & Science University, Shah Alam. Her passion in baking leads and inspired her to publish this recipe book. Who can resist the charms of the cupcake? Small, yet perfectly formed, this tempting treat brings out the child in all of us. Much more than a recipe book, The Cupcake covers absolutely the basis thing you’ll need to know about making and decorating cupcakes. With its clear step-by-step instructions, and inspiring ideas for giving cupcakes as gifts, even the novice baker can produce professional-looking results.