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A chocolate cupcake with design = RM 3.90 !

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1. Choose your favourite colours!

RM 10 for 4 cupcakes!

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Red Velvet Cupcake with Cream Cheese !

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What you will need:

125 grams unsalted butter

250 grams caster (fine) sugar

2 eggs

1 cup buttermilk

2 teaspoons vanilla

2 cups self raising flour

1 tablespoon vinegar

3 tablespoon Dutch cocoa

1 tablespoon red food dye

Frosting:

250 grams Cream Cheese

1 cup icing sugar

What to do:

Grease and  line a cup cupcake tray and preheat your oven to Moderate. In a large bowl beat together your sugar, butter and vanilla until the butter lightens. Now beat in your eggs one at a time. Gradually sift in your flour, cocoa and pour in your buttermilk. Beat until combined then add your vinegar and food dye. Pour your batter into the greased and lined cupcake pan and bake for about 20 minutes or until a skewer comes out clean. Allow your cupcakes to fully cool before frosting. To make the frosting simply beat your cream cheese until smooth then gradually sift in icing sugar. Makes around 12 cupcakes.

Triple Salted Caramel Cupcakes !

Triple Salted Caramel Cupcakes

makes 12 cupcakes

Cupcakes

• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or heavy cream or half-and-half,  do not use skim milk or 1% milk)

Preheat oven to 350F degrees.  Line 12-cup muffin pan with paper liners. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt.  In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.  Add the eggs and vanilla.  Beat until combined.  Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.  Slowly stir in the milk.  Do not overmix the batter.

Fill each cupcake liner about 2/3 full, dividing the batter between all 12.  Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Let the cupcakes cool before frosting, about 1 hour.

Thick Salted Caramel Frosting

• 1/2 cup (1 stick) salted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 3-4 cups powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

While the cupcakes are cooling, melt the butter in a small saucepan.  Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt.  Allow to bubble for 3 full minutes, no more. Remove from heat and allow to cool to room temperature, about 30 minutes.  Do not place in the refrigerator to cool.  With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency.  I used 4 cups.  Add more salt if the frosting tastes too sweet.  Frost cooled cupcakes and adorn with salted caramel candies.

*Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

Cupcakes stay fresh in an airtight container for up to 5 days.

Pineapple Cupcakes !

Pineapple Cupcakes !!

Ingredients (12 cupcakes)

For Cupcakes

§  1/4 cup + 1 Tbsp liquid egg whites

§  2/3 cup pineapple Greek yogurt (1 small container Chobani Pineapple)

§  3/4 cup sugar

§  1 ½ cup all-purpose flour

§  1 teaspoon baking powder

§  1/4 teaspoon baking soda

§  1/2 teaspoon salt

§  1/2 tsp cinnamon

§  2 Tbsp coconut oil, softened

§  3 Tbsp + 2 Tbsp pineapple syrup (from a can), divided

For Frosting

§  1/2 cup butter

§  ~2 cups confectioners sugar, sifted

§  ½ tbsp vanilla extract

§  (optional: pineapple slices from a can)

Instructions

For Cupcakes

Preheat oven to 350F. Line a cupcake pan with cupcake liners.

In a small mixing bowl, stir egg whites and yogurt with a wire whisk until combined. Set aside.

In a large mixing bowl, stir the sugar, flour, baking powder and soda, and salt. Add the coconut oil and pineapple syrup. Beat with an electric mixer on medium speed until mixed.

Add the egg white yogurt mixture to the bowl, beating until smooth.

Spoon the cake batter into the prepared cupcake tins about 2/3 full.

Bake 12-20 minutes or until the cupcakes are light golden brown.

Once cupcakes have cooled slightly, poke holes in the top and brush with some of the pineapple juice.

Allow the cupcakes to cool completely before frosting.

For Frosting

Beat butter until creamed, add vanilla, and sift in powdered sugar by the 1/4-cupfulls.

When it’s the right thick consistency, put in a piping bag and frost the cooled cupcakes.

Garnish with a slice of pineapple on each.

Keep in the fridge.