Professional Baker Teaches You How To Make MINI CUPCAKES!
Delightful Mini Cupcakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 36
Prep Time: 75 minutes
Cook Time: 18 minutes
Ingredients
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar, divided (caster sugar)
4 large eggs, separated and at room temperature
2 tsp (10 mL) vanilla bean paste
1 cup (100 g) coconut flour
1/3 cup (45 g) tapioca starch
2 tsp (10 mL) baking powder (gluten free, if needed)
¼ tsp (1 mL) salt
½ cup (125 mL) milk, at room temperature
Frosting
1 cup (225 g) unsalted butter, at room temperature
5 ½ - 8 cups (715-1040 g) icing sugar sifted
1/2 cup (125 mL) milk
2 tsp (10 mL) vanilla bean paste
food colouring paste
Ingredients
1. Preheat the oven to 350 F (180 C). Line mini muffin tins with paper liners.
2. Beat the butter and ¾ cup (150 g) of the sugar together using electric beaters or in the bowl of a stand mixer fitted with the paddle attachment until fluffy. Add the egg yolks and vanilla and beat in.
3. In a separate bowl, sift the coconut flour with the tapioca starch, baking powder and salt in a bowl, and add this to the butter mixture alternately with the milk, mixing well after each addition and starting and ending with the flour, and beating on high speed for 2 minutes to make fluffy (no risk of overbeating when there is no gluten!)
4. In another bowl, whip the egg whites until they are foamy, and then add the remaining ¼ cup (50 g) of sugar and whip until the whites hold a soft peak. Fold these into the batter in 2 additions. Use a small ice cream scoop to scoop the batter into the paper liners, filling them ¾ full. Bake the cupcakes for 15-18 minutes, until they spring back when gently pressed. Cool the cupcakes in the tin before frosting.
5. For the frosting, beat the butter with 3 cup (390 g) of the icing sugar until fluffy. Add the milk and vanilla and mix slowly at first and scraping down the bowl often, until blended. Add the remaining icing sugar 1 cup (130 g) at a time, beating well until the ideal consistency for piping (the frosting should hold its shape, but not be too firm). Use the frosting at room temperature.
6. Divide the frosting into as many rose colours as you wish, with a separate bowl for tinting the frosting green for the leaves. For the leaves, use small leaf tip #352 and large straight petal #127 or curve petal #116 for the rose petals. Fill the piping bags with the frostings.
7. To pipe a buttercream rose, start by piping a little mound in the center of the cupcake (the bud). With the wide part of the piping tip resting on the cupcake at the bud, pipe a petal with a little lift up and then down again (remember, rose petals at the center are smaller than on the outside). Repeat, overlapping the next petal a little over the first one and continue this circling outward until the rose covers the top of the cupcake. Pipe a few leaves around the outside and repeat. Remember that in nature every flower is unique, so yours can be, too.
The cupcakes are best enjoyed at room temperature, but should be stored refrigerated for up to 3 days.
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Decadent Dark Chocolate Mini Cupcakes with Caramel Frosting
These dark chocolate mini cupcakes are frosted with a rich salted caramel frosting for an indulgent, bite-sized treat. This recipe takes less than an hour to make and makes plenty to share. Perfect for parties!
Recipe:
Ingredients
1 ⅔ cups granulated sugar (333g)
1 ½ cups all-purpose flour (188g)
⅔ cup dark cocoa powder (65g)
1 Tablespoon cornstarch
1 ½ teaspoons baking powder
1 ¼ teaspoon baking soda
1 teaspoon salt
½ cup canola or vegetable oil (118ml)
1 teaspoon vanilla extract
1 large egg + 1 egg yolk
⅔ cup whole milk (157ml)
1 cup hot coffee (236ml) (see note)
1 batch caramel frosting:
Flaky sea salt, for sprinkling
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Instructions
00:00 Introduction
00:17 Note: If you are making the accompanying caramel frosting that I’ve linked to in the “Ingredients” section, I recommend making the caramel before beginning the cupcakes to give it ample time to cool.
00:26 Preheat oven to 350F (175C) and line a 24-count mini muffin tin with paper liners. Set aside.
00:30 In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
01:02 Add canola oil, egg, egg yolk, and vanilla extract and stir until well-combined.
01:45 Stir in milk until thoroughly-combined, then stir in hot coffee. Scrape the sides and bottom of the bowl and then stir again to ensure you have a uniform, well-combined batter.
02:56 Divide batter into mini muffin tin, filling liners ½-⅔ of the way full.
03:36 Bake on 350F (175C) for 14-15 minutes or cupcake tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
03:51 Allow to cool for 15 minutes then carefully remove to a cooling rack (I gently pry them up with a butter knife) to cool completely before covering with caramel frosting.
04:03 Decorate with caramel frosting then sprinkle with flaky sea salt. I used the Wilton 2D tip for icing the cupcakes in the photos.
Notes
Muffin tin
This recipe makes 72+ mini cupcakes. If you only have one mini muffin tin, you can leave the batter on the counter while the first batch bakes, then upon removing from the oven allow the cupcakes to cool in the pan for 10-15 minutes before carefully removing them to a cooling rack to cool completely. Let the tin cool completely (this should happen pretty quickly once the tin is empty) before refilling with liners and batter.
Hot Coffee
Coffee contributes a bolder, darker, chocolatier taste to the cupcakes, but you may substitute hot water instead. The important thing is that the liquid you use is very hot so that the cocoa powder can “bloom”, giving you a rich dark chocolate taste.
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CHOCOLATE CUPCAKE RECIPE | Ep. 29 | Mortar and Pastry
Chocolate cupcake is definitely a go to pastry when it comes to celebrations especially kids party, or even if you're looking for a simple snack. Sometimes we all do have that perfect recipe for frosting with all the toppings from syrups to candies to chocolates or even fruits. But it's just quite hard to make that perfectly moist and chocolatey cupcake and we tend to depend on store bought premixed cupcake batter. Now, you can make it completely from scratch! This recipe has the perfect balance of flour, cocoa and fat which brings out the chocolate flavor and moistness perfectly.You can use this on parties, make them with kids or simply snack on them. Enjoy!
Ingredients:
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa powder (I use Bensdorp)
1 cup sugar
1 tsp instant coffee powder/granules
1 cup water
1/3 cup vegetable oil (I use canola)
1 medium egg
1 tbsp vinegar
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
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Simple & Delicious Black Bottom Cupcakes!
These Simple and Delicious Black Bottom Cupcakes are marbled masterpieces that will melt in your mouth the minute you take a bite! They are rich, chocolatey, super moist, and filled with the creamiest chocolate chip cream cheese filling ever!
Full Printable Recipe ►
Ingredients ►
Chocolate Chip Cream Cheese Filling
• 8 oz Cream Cheese
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 6 oz Semi-Sweet Chocolate Chips
Chocolate Cupcakes
• 3 cups All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 2 cups Granulated Sugar
• 2 Large Eggs
• 2/3 cup Vegetable Oil
• 2 cups Water
• 2 tbsp Apple Cider Vinegar
• 2 tsp Vanilla Extract
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#blackbottomcupcakes #tuxedocupcakes #cupcakes #chocolatecupcakes #beyondthebutter #chocolate #creamcheesefilling #howtomakecupcakes
Chocolate & Cream Cheese Cupcakes
In the video i misspoke and said baking powder. Sorry about that i mean't to say bi-carb soda or baking soda. :)
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Ingedients
CHEESECAKE:
225g/8 oz. cream cheese
1/3 cup sugar
1 egg
Pinch of salt
1 cup chocolate chips
CUPCAKES:
3 cups flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking bi-carb/soda - I misspoke and said baking powder. Sorry about that i mean't bi-carb soda :)
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
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Oreo Cupcakes Recipe | Cookies and Cream Cupcakes
If you are an Oreo fan, you will LOVE these cupcakes! Fluffy chocolate cupcakes with Oreo surprise at the bottom and cookies and cream frosting at the top. These cupcakes are especially loved by children but also by adults. Make them for birthdays, parties or holidays and your family will thank you forever.
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Ingredients:
For the cupcake:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 Egg, large
3/4 cup + 2 tablespoons (175g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Water/coffee
1 teaspoon Vanilla extract
12 Oreo cookies
For the Oreo butter cream:
1/2 cup (115g) Butter, softened
1½ cups (190g) Icing sugar
1 teaspoon Vanilla extract
4 Oreo cookies, crushed
2-3 tablespoons Milk/heavy cream
For decorating:
Oreo cookies/mini oreos
Directions:
1. Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Place one Oreo cookie at the bottom of each cupcake liner. Set aside.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients except coffee/water.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the buttercream: in a large bowl, beat butter until light and fluffy, about 4-5 minutes. Beat in powdered sugar, 1/2 cup at a time, beating in between. Add vanilla extract, milk and beat until incorporated. Add crushed Oreos and fold until combined. Transfer to a piping bag.
7. frost as desired.
8. Decorate the cupcakes: top the cupcake with a mini Oreo, whole Oreo cookie or halved Oreo cookie.