how to make sea salt caramel cupcakes

The materials / spices:
6 egg yolks
3 egg whites
75 grams of sugar
1 teaspoon emulsifier (sp / tbm)
60 grams of wheat flour proteins were
15 grams of cornstarch
10 grams of milk powder
50 grams of margarine, melted
25 grams of caramel syrup

Decoration Material:
100 grams of buttercream


Processing of Method:

Beat eggs, sugar and emulsifier until fluffy. Enter the flour, cornstarch, and milk powder as she sifted and mix evenly.
Add melted margarine and a little caramel syrup - a little, stirring gently.
Insert the plastic bag triangle. Spray muffin tins into short wide dialas paper cup.
Oven 20 minutes with a temperature of 190 degrees Celsius until cooked.
Garnish with buttercream and jelly sweets.
and you can add other ingredients to your liking
For 19 pieces
and following the example of sea salt caramel cupcakes

How to Make Cupcake sweet chocolate to the family

How to Make Cupcake set easily - Cupcake is one type of sponge cake that is printed in a measuring cup mold or mold that comes from a can, which is often referred to as the Muffin Tins. Sponge cake originating from Amsterdam is one of the cake or cake that is most favoured by every person, both in Indonesia and abroad. In addition to the cute shape like cup, cupcake can also be made ​​in various forms such as animal forms, love, flowers, cartoons and so on.
For friends who love the cake on this one, and want to know how to make your own cupcake at home, please see more of the following:


material:
- 100 grams of granulated sugar
- 100 grams of margarine, melted
- 75 grams of dark cooking chocolate, melted
- 75 grams of wheat flour
- 1/2 tsp cake emulsifier
- 1/2 teaspoon baking powder
- 12 tablespoons of milk powder
- 3 eggs


How to Make:
1. Beat eggs, sugar and cake emulsifier until white and fluffy.
2. Then add the flour, milk powder and baking powder as she sifted and stirred until blended.
3. Enter the margarine and chocolate that has been melted, and stir until blended.
4. After that, pour the batter into muffin tins that have been glittering lined with paper cups until 3/4 full.
5. Then steamed mold the mixture for about 15 minutes until cooked.
6 Remove, let cool, and cupcake is ready to be served.

cute cupcake for our children dear

Beginning in the US the 19th century, there were two different uses for the name "cup cake" or "cupcake". Cup cake is a type of cake which raw materials are measured by volume glass measuring cup or glass standard size, not weighed. While the cupcake is now given to any small cake that is about the size of a teacup. In previous centuries, history tells when the makers are not familiar with the cake baking muffins, cakes are often baked in a glass cup or mug for coffee and tea made from ceramic, so it is known as a cupcake cake. However, when the muffin tin became popular in the early 20th century, people were turning to this pan to bake a cupcake. Year after next year, when the use of volume measurements started proclaimed in the kitchen of the house, this recipe is known as a quarter of the cake. Because the cake is made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. Plain yellow cake can be said to be cheaper than a pound cake, the article he only uses about half the butter and eggs compared to pound cake. As time went, now a cupcake-making is more varied both in terms of material, shape, and decoration. Not only sold in pastry shops, cupcake recipes are also often made into a book or a blog. In fact, so many cupcake lovers in the United States is the country of origin, each entered on December 15, they commemorate National Cupcake Day. In Indonesia alone, cupcake began to be known and become popular since the last few years. Cupcake is often presented as one of the menu in a celebration parties, such as birthdays and weddings. Most beautiful compiled for cupcake celebration in increments. Seeing a flexible shape to be decorated, cupcakes are also often used as souvenirs in various celebrations. This little cake is also a business opportunity for the bakery industry, especially home-based scale, through social networks or online. Cupcake is Kian Sell Nowadays, a lot of available molds used to make the cupcake. Like the muffin tin, heat-resistant cups, aluminum pan, and also silicone molds. In addition to light and heat resistant, mold on the silicone material is easier to use, because it is easily removed by pulling on the rim just a little bit. Cupcake has the basic ingredients of the cake, then demanded to choose the kind of cake that can be customized with decorations on it. Notice of the side of the cake flavor and density, in order to support their cake decoration, such as 3D ornaments are generally rather heavy. For cupcake ornaments can be displayed according to the celebrated moments. Not only with a touch of creativity, can also look beautiful cupcake decorated with a layer of butter cream (buttercream), fondant, or marzipan. Besides decoration, cupcake containers are often called cupcake wrappers are now no longer unusual. His motives are diverse and can be selected according to the theme of the following examples of cute cupcake

How to make tasty Vanilla Easter Cupcakes

Vanilla Easter Cupcakes recipe

IngredientsFor the cupcakes:

110g unsalted butter, at room temperature

225g caster sugar, preferably golden

2 large eggs, free-range or organic

150g self-raising flour

125g plain flour

120ml semi-skimmed milk

1tsp good quality vanilla extract

For the vanilla icing:

115g unsalted butter, at room temperature

60ml semi-skimmed milk

1 tsp good quality vanilla extract

500g icing sugar, sifted

Few drops of food colouring (optional)

Equipment:

Electric hand beater

12 hole muffin tray or three 12 hole mini muffin trays with the appropriate size cupcake cases

That's goodtoknow

cartoon image of chef

For a chocolate frosting – beat 3tbsp cocoa powder into the icing

 Add to shopping list

Print, email, send to mobile, or buy with online supermarkets.

Method

For the cupcakes:

Preheat oven to 160deg C (fan)/180 deg C/350 deg F/gas mark 4.

Cream the butter and sugar in a bowl until the mixture is pale and smooth. Add the eggs, 1 at a time, mixing briefly after each addition. This can take a few minutes. Scrape down the sides of the bowl with a rubber spatula to ensure the mixture stays well combined.

Add the vanilla extract to the milk in a plastic measuring jug.

Combine the two flours in a separate bowl.

Add one-third of the flours to the combined butter and sugar mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk has been added.

Carefully spoon the mixture evenly into the cupcakes cases. Bake in the centre of the oven for approx 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. Check with a cake skewer in the centre of one of the cakes to see that they are cooked.

Leave in their tins for 10 minutes or so and then place carefully on a wire rack to cool. When completely cool, you can ice these cupcakes with vanilla buttercream icing.

The cupcakes can be stored in airtight containers for up to 3 days at room temperature. Do not refrigerate.

For the vanilla icing:

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. This will usually take a few minutes. Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency.

If you want to colour your buttercream, always start with a drop of colouring and beat thoroughly. This will be all you need to create a very pale pastel shade. You can then add more drops and beat after each addition to build up to your desired shade.

The buttercream can be stored in an airtight container for up to 3 days at room temperature. Before re-using beat well.

pretty cupcake for first lady

First mention of the cupcake can be traced as far as 1796, when a recipe notation of "cake to be baked in small cups" was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes and sweets" in 1828 in Eliza Leslie Receipts cookbook. A Hostess CupCake, showing the typical "snack cake" style cupcake. In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes are often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. It is the use of a fixed name, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and rarely topped with elaborate icing. Another kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; However, they are more commonly baked in tins as layers or bread. Within a few years later, when the use of volume measurements was firmly established in home kitchens, these recipes are known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs . They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of the two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement. Cupcakes are not only popular with the taste but also the decorations were beautiful, and is often used to express gratitude, love and to celebrate important events in life, such as birthdays and weddings. The biggest challenge in making the cupcakes are as where to make cupcakes that have a good taste, but still has a beautiful decoration as well as good for health, the following examples are gorgeous cupcake