VANILLA CUPCAKES

Bahan-bahan:

250gm mentega
180gm gula caster
4 biji telur
185gm tepung naik sendiri
60gm tepung gandum
185gm susu segar

Cara-cara:

1. Ayak kedua-dua tepung. Ketepikan.
2. Pukul butter dan gula sampai gebu.
3. Masukkan telur satu persatu.
4. Campurkan tepung dan susu secara berselang-seli.
5. Tuang adunan ke dalam acuan cupcakes dan bakar pada suhu 180 darj celsius.

Vanilla cupcakes

Ingredients
4 oz--110 gm--1/2 cup sugar
4 oz--110 gm--1/2 cup unsalted butter or margarine
4 oz--110 gm--1 cup plain flour
1 teaspoon of baking powder
2 eggs
The seeds from 1 vanilla pod or 1 teaspoon of vanilla essence
1 tablespoon of milk

Method
Cream the butter and sugar
Add the eggs one at a time and mix in well.
Add the vanilla essence and milk
Sieve in the flour and baking powder
Mix gently together
Put into cupcake cases
Bake at gas 5, 375F, 190C for 20 minutes with large cases or 12 to 14 minutes for small ones
Cool
These are now ready for a topping of your choice.
I like a filling of raspberry jam and a swirl of fresh whipped cream topped with a fresh raspberry. Yummy
Enjoy and thanks for reading.

Vanilla Cupcakes

Ingredients:
1/2 cup milk
2 tsp vanilla extract
1 1/2 cups cake flour (I used Bake King's Top Flour)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted French butter, room temperature
1/2 cup caster sugar
1 large whole egg, room temperature
2 large egg whites, room temperature

Directions:
1) Preheat oven to 180C. Line a 12-cup muffin tin with cupcake cases. Set aside.
2) In a medium bowl, combine and sift flour, baking powder and salt.
3) Using an electric mixer on medium high speed, beat butter until fluffy and light and gradually add sugar until well combined and fluffy. Add eggs until just blended.
4) With the mixer on low, add in half the flour mixture; mix until just blended. Add in milk and vanilla extract then add remaining flour mixture.
5) Divide batter into cupcake cases and bake for 20 to 30 minutes, or until done. Leave it to cool for hours before frosting.

Basic Yellow Cupcakes

• 3 cups cake flour sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2/3 cup butter or margarine
• 2 eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups milk

instructions

Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Vanilla Cupcakes

• 3 cups cake flour sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup butter or margarine softened
• 1 3/4 cups granulated sugar
• 2 eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups milk

instructions

1. Preheat oven to 350°F.

2. Line pan with baking cups.

3. Sift together flour, baking powder and salt; set aside.

4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.

5. Add eggs and vanilla; mix well.

6. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute.

7. Pour into prepared cups.

8. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.

9. Cool 10 minutes.

10. Turn out onto cooling rack; cool completely.

Nigella’s vanilla cupcakes

125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
½ teaspoon real vanilla extract
2 tablespoons milk, approximately

Preheat the oven to 200ºC/ and line a 12-muffin pan with paper cases. In a medium bowl, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get a dropping consistency. It will look as if the scant mixture is not enough to make 12 cupcakes, but it is. Bake for 15-20 minutes or until the cupcakes are cooked and golden on top. As soon as bearable, take the cupcakes in their cases out of the tin and let cool, right way up, on a wire rack. Decorate the cupcakes after they’re completely cool.

cupcakes

Ingredients

• 3 cups sifted cake flour ( I use all purpose)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 2/3 cup butter or margarine
• 2 eggs
• 1 1/2 Pure Vanilla Extract (vanilla essence also can..)
  
• 1 1/4 cups milk

Yield: Makes about 12 standard cupcakes.

Directions

1. Preheat oven to 350°F.
2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
3. Sift together flour, baking powder and salt; set aside.
4. Cream sugar and butter together until light.
5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
6. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
7. Continue beating one minute.
8. Pour into prepared pan.
9. Bake 20-25 minutes or until toothpick inserted comes out clean.
10. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Resepi cuppies (Kek Magnolia)

Bahan
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract

Cara

1. Preheat oven to 350°. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.

2. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

3. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Buttercream

250gm butter
200gm krimwell
1 tin susu pekat - jgn tuang semua. Ikut kemanisan memasing la ye..

atau yang ini..
250gm butter
200gm krimwell
100gm shortening
220gm gula icing

Buttercream

Buttercream Misleha

500gm Marvello/creamlite/krimwell
250gm Butter
Sugar syrup yang secukupnya
150gm whipping cream (Rich) - pukul asing

To boil sugar syrup
100gm Air
300gm Gula pasir kasar
2tsp Lemon juice

CHOCOLATE OIL CAKE.

Bahan-bahannya:
2 cawan gula(gula castor ye)
3 cawan tepung serbaguna(guna tepong kek/tepong gandum pun x pe)
2 sudu teh baking soda(soda bikarbonat la tu)
1/2 sudu teh garam
1/2 cawan serbuk koko
1 sudu makan coklat emulco(x de x pe, ada lg baik)
2 cawan air
1 cawan minyak sayuran
1 sudu teh esen vanilla

Cara-caranya:
Panaskan oven 175 darjah C. Dlam bekas campurkan tepung, gula, baking soda dan serbuk koko.Masukkan air dan minyak sayuran dan esen vanilla. Pukul menggunakan tangan sehingga sebati. Tuang dalam acuan 9X9 inci dan bakar selama 40 minit.

kek

Cupcake Coklat
Sumber : Majalah Saji June 2008

300 gm mentega
250 gm gula castor
1 sdt ovalette
5 biji telur (saya guna gred A)
230gm tepung naik sendiri + 20 gm serbuk koko > ayak
1 sudu kecil nescafe - resipi asal, letak esen vanilla

Pukul mentega + gula + ovalette > kembang
masuk telur satu persatu
Masuk tepung & gaul rata
Sudukan dalam adunan
Bakar selama 25 minit pada suhu 170c

Actually resipi asal, letak choc chip, tp saya tak letak pun.

Cupcakes

Resepi ni so far kita guna ok sangat, Buat kelas pun pakai resepi ni. Pukul butter and sugar sampai kembang tu dlm 7 minit. Agak-agak la sampai nampak dah putih. Pas tu masuk telur satu satu. After masuk sebiji, mix dlm 20 second sampai telur tu sebati baru masuk telur lagi. After that , add esen vanilla. Lepas this part yg kena jaga-jaga, jgn overmix. SElang seli ngan masuk tepung dan susu dgn speed yg paling slow. Firt and last dgn tepung. Last sekali, off mixer, kacau ngan tangan pun boleh. Masuk 3/4 tinggi cupcake liner tu je. Dia akan naik sampai penuh sama paras dgn liner and dome pun mungkin sikit. Sesuai utk deko.

Jgn buka oven first 15 minits. Dan biarkan dlm muffin tin dlm 5 minit at least sebelum dikeluarkan dan sejukkan kat atas wire rack.

RAsanye takde petua lain dah.. Susu tu fresh milk , yg jenis full cream dlm kotak. All purpose is tepung gandum biasa.

� 3 cups sifted cake flour ( I use all purpose)
� 2 1/2 teaspoons baking powder
� 1/2 teaspoon salt
� 1 3/4 cups sugar
� 2/3 cup butter or margarine
� 2 eggs
� 1 1/2 Pure Vanilla Extract (vanilla essence also can..)

� 1 1/4 cups milk
Yield: Makes about 12 standard cupcakes.
Directions
1. Preheat oven to 350癋.
2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
3. Sift together flour, baking powder and salt; set aside.
4. Cream sugar and butter together until light.
5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
6. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
7. Continue beating one minute.
8. Pour into prepared pan.
9. Bake 20-25 minutes or until toothpick inserted comes out clean.
10. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Cream Cheese Frosting

120g butter
120g icing sugar
250 cream cheese
1 tsp lemon/orange juice (optional)
1 tsp vanilla essence (optional)

Beat all the above till fluffy.

HOME MADE PIPING GEL

ource : http://design-wedding-cakes-pictures.blogspot.com

INGREDIENTS
1/3 cup sugar,
1 tablespoon cornflour,
1/4 cup freshly squeezed lemon juice,
1/4 cup water.

METHOD

1. Mix sugar and corn flour in a small saucepan, gradually add juice then water.
2. Stir over high heat until mixture boils then thickens. Colour as desired using liquid or powder
3. Dont take your eye off the ball whilst making it or it goes lumpy you have to stir it all the time. It keeps for weeks in the fridge

French buttercream

- 4 sudu besar tepung gandum
- 1 cawan susu
Campur tepung dgn susu & tapis supaya tidak berketul.
Masak & kacau sampai pekat mcm buat cream puffs..(tp jgn pekat sgt).
Ketepikan & tutup dgn cling film (Utk mengelak permukaannya mengeras)

- 1 cawan butter
- 3/4 cawan gula aising
Pukul butter & gula aising hingga gebu.
Masukkan bancuhan tepung sedikit demi sedikit & pukul dgn mixer hingga sebati & gebu.
* jgn tunggu sampai bancuhan tepung sejuk sgt, suam sikit pun dah boleh pukul dgn butter. Ni utk mengelak bancuhan tepung dr jd berketul.
* kalau nak aising lebih stabil, boleh guna 1/2 cwn butter & 1/2 cwn shortening.

Buttercream

200 krimwell + 400 gula aising + 1 sudu makan cuka

ganache

250 gm cooking coklat
1 sudu besar majerin
1/2 cawan fresh cream/whipping cream

Cara:
1. Cairkan cooking coklat secara double-boil.
2. Angkat dari air panas tadi dan masukkan sfresh cream/whipping cream dan majerin dan kacau sehingga sebati.
3. Tuangkan atas kek dan hiaslah mengikut citarasa sendiri

Buttercream

200 gm shortening/butter
300 gm krimwell
air gula secukupnya (mama memang dah buat siap2.. cuma main curah jerr.. hehehe.. agak2 laa kemanisan dan kepekatannya ekkk)

Buttercream

Buttercream - Classic Recipe
Recipe from: Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester (Simon & Schuster)

Ingredients:
3-1/2 cups sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract

In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes.

As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.

Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.

At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more.

The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.)

Vanilla Cupcakes

360gm tepung kek
1/2 sudu teh baking soda
1 sudu teh baking powder
1 sudu teh garam
250gm mentega dilembutkan
150gm gula caster
100 gm gula perang
4 biji telor
2 sudu teh essen vanila
200gm yougart vanilla (Original resipi pakai Sour Cream)

Peraturan
Pukul gula & mentega sampai kembang, masukkan yougart & telor 1 persatu. Masukkan vanila & jika mau boleh masukkan juga coklat emulco. Tepung, baking soda & baking powder diayak bersama.kemudian masukan kedalam adunan mentega tadi. setelah semuanya sebati masukkan kedalam mangkuk mufin, setengah mangkuk. Bakar dengan kepanasan 165C selama 25min.

Buttercream

AISING MENTEGA SUSU

(Cukup untuk menghias 25 kek cawan)

Bahan-bahannya
125 gm mentega (bukan mentega tulen) (tak timbang, ambil sebuku potong 2)
125 gm krimwell
100 gm susu pekat (saya tambah lagi 1 sudu besar)
20 gm gula aising, diayak (lebih kurang 2 sudu besar aje)
1/2 camca teh vanila (saya tambah dgn 1 titik orange oil utk kesegaran)
Pewarna oren, ungu, merah dll (ikut suka)

Untuk aising coklat (dipukul sekali dalam langkah 1)

15 gm serbuk koko, diayak
1 camca besar susu cair

Cara membuatnya

1. Pukul semua bahan dengan pemutar elektrik.
2. Pastikan berhenti sekali-sekali dan kacau dengan spatula supaya semuanya sebati.
3. Bila kembang, pucat dan gebu, bahagikan mengikut warna yang dikehendaki.
4. Sapukan kek dengan aising, kemudian hiaskan mengikut cita rasa masing-masing.

Buttercream

Krimwell 300g
Icing Sugar 500g
Mula2 pukul krimwell sampai kembang, kemudian masukkan icing sugar sedikit demi sedikit. Pukul la sampai gebu.

Buttercream

2 cawan Krimwell
4 cawan Icing sugar
2 sudu besar Butter
1 sudu kecil clear esen vanila
1 sudu kecil almond extract

cream cheese icing

125g butter
125g Philadelphia crem cheese
250g icing sugar

Resepi Buttercream

• 125g unsalted butter, softened (saya guna butter biasa je)
• 3 to 4 cups icing sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Placethe butter in a large mixing bowl. Add 2 cups of the sugar and then themilk and vanilla. On the medium speed of an electric mixer, beat untilsmooth and creamy, about 3-5 minutes. Gradually add the remainingsugar, 1/2 cup at a time, beating well after each addition (about 2minutes), until the icing is thick enough to be of good spreadingconsistency. You may not need to add all of the sugar. If desired, adda few drops of food coloring and mix thoroughly. (Use and store theicing at room temperature because icing will set if chilled.) Icing canbe stored in an airtight container for up to 3 days.