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How To make Orange Ooze Cupcakes
FILLING:
8 Ounces Cream cheese softened
1 Egg
1/3 Cup Sugar
Yellow and red food coloring 6 Ounces Chocolate chips
:
CUPCAKES 3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Teaspoons Baking soda
1/2 Teaspoon Salt
2 Cups Water
1/2 Cup Plus 2 tablespoons vegetable :
oil
2 Tablespoons Cider vinegar
2 Teaspoons Vanilla
Measuring cups and spoons, cupcake baking pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.
Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing--or just let the orange filling ooze out as a surprise.
How To make Orange Ooze Cupcakes's Videos
Recipe for Tarte au Citron AKA Lemon Tart! | Cupcake Jemma Channel
Yay you picked Tarte Au Citron as your winner of the Lemon Pie Off and DANG are we pleased. Tarte Au Citron is a CLASSIC French bake. (But unlike a lot of French baking it's really very easy.) This super smooth and silky Lemon filling is encased in a crisp and buttery Short Crust Pastry and is so perfect for a Summer picnic or a dessert for your dinner parties as you can make it earlier on in the day. Serve it with Creme Fraiche, Double Cream or even Ice Cream! You can store the tarte in the fridge for at least 4 days but we guarantee you won't be able to keep from scoffing it all straight away!
We would love to hear what you want to see on the channel so let us know in the comments!
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9 Tart Tin
For the Sweet Pastry
Pre heat your oven to 175C (fan assisted)
200g Plain Flour
40g Icing Sugar
Pinch of Salt
100g Cold chopped unsalted Butter
2 Egg Yolks
A splash of cold water
For the Lemon Filling
Preheat oven to 150C (fan assisted)
6 Whole Eggs
2 Egg Yolks
140g Caster Sugar
150g Double Cream
2 Lemon Zest
120ml Lemon Juice
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Rhubarb Crumble & Custard Cupcake Recipe | Cupcake Jemma
Ahh, Summer is on the doorstep and that means RHUBARB TIME! It's only around for a few months and it is very important that you make the most of it while it's here. So here is a recipe which turns a really classic combo, Rhubarb & Custard, into a cupcake (my preferred medium)!
Recipe -
For the Rhubarb Goo...
300g of washed 'field grown' or 'forced' rhubarb
3 tbsp caster sugar
zest of an orange (optional)
vanilla pod/vanilla extract (optional)
For the syrup...
The juice from the roasted rhubarb, cooked down and reduced by half
For the Sponge...
125g self raising flour
125g caster sugar
125g soft unsalted butter
1/4 tsp bicarbonate of soda
2 lg eggs
1.5 tbsp milk
1/4 tsp vanilla extract
a few spoons of the rhubarb goo
For the crumble topping...
80g plain flour
20g porridge oats
1 tsp caster sugar
1 tsp demerara sugar
pinch salt
40g melted unsalted butter
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Madeleines, A Fluffly French Classic | The Cupcake Jemma Channel
These Buttery French treats are perfect with a cup of coffee and make for a delicious breakfast. The best thing about Madeleines is that the batter can be made in advance and then you are just 7 minutes away from most delicious, warm, soft, light bite size cakes that are fluffy on the inside with a buttery crispy coating. The Madeline pan gives the cases their signature scalloped decoration and if you bake them correctly they will have the classic hump on the other side. It's hard to explain just how great they are but if you need some convincing then, well, Sally ate 16 in one helping haha!
Don't worry if you don't have a Madeleine pan, you can bake them in a regular Cupcake pan instead!
Head over to cupcakejemma.com to get yourself the best baking and decorating tools you ever need.
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Preheat your oven to 190C (fan assisted)
100g Caster Sugar (or Granulated)
2 Eggs
1.5 tsp Honey
1/2 tsp Vanilla Extract
Zest of 1/2 a Lemon
115g Plain Flour (All Purpose)
Pinch of Salt
1/2 heaped tsp Baking Powder
115g Melted and Cooled Unsalted Butter (plus extra for greasing)
Dust the baked Madeleines with Icing Sugar or make this simple Lemon Glaze:
1 tbsp Lemon Juice
3 tbsp Icing Sugar
Cold Water to loosen
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carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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Email: cookingadream.com@gmail.com
MORE VIDEOS:
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music: Prelude No. 22 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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CUPCAKES DE NARANJA Y CHOCOLATE | Mesa dulce de Tián | PAW PATROL
PLANTILLAS + TUTORIAL PARA PERSONALIZARLAS.
GRATIS AQUÍ ????????
♡ Vídeo paso a paso para hacer unos deliciosos cupcakes de naranja y chocolate. Ya sabéis que cuando hago mesas dulces no pueden faltar unos riquísimos cupcakes. Y mucho más si tienen una combinación de sabor tan buena como esta que os propongo. Espero que os gusten!!! ???????? ♡
Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace ????
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► Vídeos de la mesa dulce:
■ BRIGADEIROS de chocolate y coco ➜
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■ GALLETAS DE VAINILLA Y CHOCOLATE ➜
■ CUPKAKES DE NARANJA Y CHOCOLATE ➜
■ MINI CHEESECAKES con mermelada y frutos del bosque ➜
■ 3 IDEAS FÁCILES | Gominolas, Huesitos y RKT ➜
■ CREMA DE MASCARPONE con fresas y melocotón o durazno ➜
■ TARTA PATRULLA CANINA / PAW PATROL CAKE ➜
► Puede que te interesen estos vídeos:
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■ Detrás de cámaras - parte 1 | Mesa dulce de Tián | PAW PATROL ➜
■ Detrás de cámaras - parte 2 | Mesa dulce de Tián | PAW PATROL ➜
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►► INGREDIENTES ➜ 14 cupcakes ◄◄
► BIZCOCHO
● 100g Mantequilla sin sal
● 180g Azúcar blanco normal
● 2 Huevos L
● 200g Harina de trigo común todo uso
● 1 y 1/2 Cdtas (tsp) Polvo de hornear o Levadura química (7g aprox.)
● 80ml Leche
● 80ml Jugo de Naranja (1 naranja mediana aprox.)
● Ralladura de naranja (Yo utilicé la de 1 naranja mediana aprox.)
► ALMÍBAR
● 50ml Agua
● 50g Azúcar blanco normal
● 1/4 Cdta (tsp) Extracto o esencia de vainilla
► BUTTERCREAM
● 180g Mantequilla sin sal
● 220g Azúcar glass (azúcar impalpable o azúcar flor)
● 50g Cacao en polvo sin azúcar
● 45ml Leche (3 Cdas)
● 1 Cdta (tsp) Extracto o esencia de vainilla
► DECORACIÓN (OPCIONAL)
● Sprinkles o fideos de colores
● Topper
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■ Quiero Cupcakes! ➜
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Música receta:
Italian Afternoon de Twin Musicom está sujeta a una licencia de Creative Commons Attribution (
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How to make Rainbow Cupcakes | Cupcake Jemma
Hey guys, the time has come... FOR RAINBOW CUPCAKES!! Here is a great little recipe showing you how to make perfect, awesome, multi-coloured cupcakes! These cakes are guaranteed to impress and they're simple to make! Have a watch and give them a go!!
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