- 1 Cup Flour
- 3 eggs
- 4-6 gumballs
- 1/3 cup oil
- 1/4 cup water
Mix and then bake for 30 min and bonappite!
Mix and then bake for 30 min and bonappite!
1. Preheat oven to 350F (180C). Line cupcake trays with cupcake liners.
2. Stir or microwave chocolate and butter until smooth.
3. Remove from heat and cool until room temperature.
4. In large bowl, mix egg yolks and 1/4 cup sugar until very thick and pale (3 minutes).
5. Fold in chocolate/butter mixture and vanilla.
6. Using clean, dry beaters, beat egg whites and remaining 1/4 cup sugar until stiff peaks form.
7. Fold egg whites into chocolate mixture.
8. Spoon into cupcake trays.
9. Bake for 25-30 minutes.
1. Add dry ingredients to mug, and mix well.
2. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
3. Add the chocolate chips (if using) and vanilla extract, and mix again.
4. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
5. The cake will rise over the top of the mug, but don’t be alarmed!
6. Allow to cool a little, and tip out onto a plate if desired.
For the Cupcakes
For the Cream Cheese Frosting
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.
To Make the Frosting
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.
Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.
Red Velvet Cake
1. Cream the butter and sugar until fluffy.
2. Add the egg and vanilla and beat well.
3. Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.
4. In a separate bowl mix the food color and the cocoa until it makes a paste.
5. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.
6. Add 1/4 cup of the buttermilk and beat on low speed until blended.
7. Add half of the flour and blend.
8. Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.
1. Fill muffin cups about 3/4 the way with the red velvet batter.
2. Add a tablespoon or so of cheesecake batter to the top.
3. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t over bake.
4. Cool completely.
Cream Cheese Frosting
1. Mix butter, salt, and confectioners sugar until crumbly.
2. Add the cream cheese and beat until creamy, add a little cream if you need to get the right consistency.
3. Swirl a good layer atop the cooled cupcakes.
4. Sprinkle with cocoa, edible glitter, or orange zest.
5. Keep any remaining cupcakes in the refrigerator.
Corta en forma circular el bizcocho,
Unta la nata en el bizcocho de chocolate,
Junta la crema con la canela, corta otro trozo de bizcocho i
Pon lo encima de la nata i unta la crema sobre el bizcocho i por último deletrea
Buen viage con el sirope
15 minutos 350•
Poner los colores amontonados y ya
1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the root beer concentrate.
3. In a separate bowl whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
5. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.
1. Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
2. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.
3. It’s okay if you have lumps; because we’re going to strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
4. You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.
5. Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.
6. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.
7. Beat on med-high for 7-8 minutes.
Root Beer Glaze
Makes: About 3 cups of icing.
Instructions (Medium Consistency)
1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
3. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
4. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Guinness Chocolate Cupcakes
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes.
You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day.