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Cupcakes


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Cupcakes Megan Swan

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Author Photo’s Design Cover

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Colophon Megan Swan Cupcake Heaven 500 cakejes 1 Recept, 50 muffins Megan Swan Megan Swan Megan Swan


Contents Foreword ..................................... 7 Chocolate ..................................... 8 Fruit

..................................... 14

Festive

..................................... 20

Savory

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Foreword There is probably no one, who doesn’t like cupcakes. You can make them in all kinds of flavours and decorate them with the prettiest toppings. This recipe book contains cupcakes for every taste. Whether it’s chocolate or hearty ham&cheese ones. The recipes are devided over 4 categories, each with 3 different kinds of cupcakes. Some easy peasy and others a little more difficult, but for everyone possible to make and create. Good luck with making and creating some lovely cupcakes!

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Chocolate & Mint

Cupcakes: Icing: 175 g Flour 150 g soft butter Ÿ cup cocoa powder 400 g powdered sugar,sieved 1 tsp baking powder 1 tsp mint essence 230 g sugar green food coloring 230 g soft butter 100 g pure chocolate chips 4 eggs 1 tsp mint essence 100 g pure chocolate chips Preheat the oven to 160 C. Line the cupcake pans with 18 paper liners.Sieve the flour with the cocoa and baking powder in a bowl. Put this aside. Mix the sugar, together with the butter in a large bowl in 2-3 minutes to a light and creamy substance. Add the eggs one at the time and beat together. Add the flour mixture gradually. Stir in the mint essence and chocolate chips. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake pan and place them on a rack to cool down. Mix for the icing, the butter together with the powdered sugar in a small bowl , till it’s smooth and creamy. Add the mint essence and just enough food colour to turn the icing mint green.Ice the cooled cupcakes and decorate them with chocolate chips.

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Triple chocolate Cupcakes: 280 g flour 3 tsp baking powder 1 pinch of salt 120 g brown sugar 50g pure chocolate chips 50 g milk chocolate chips 50 g white chocolate chips

2 eggs 250 ml sour cream 90 g butter, melted and cooled 1 tsp vanilla essence

Preheat the oven to 200 C. Line the cupcake pan with 12 paper liners. Sieve the flour, together with the baking powder and a pinch of salt in a large bowl. Stir in the sugar and chocolate chips and set aside. Beat the eggs, sour cream, the melted butter and vanilla essence together in a clean bowl. Make an hollow in the middle of the flour mixture and pour in the eggmixture. Fold the mixture until it’s well combined. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes, to serve them still hot or let them cool down on a rack.

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Chocolate & Ice cream Cupcakes: 230 g soft butter 230 g sugar 175 g flour 2 tsp baking powder Âź cup cocoa powder 4 eggs 1 tsp vanilla essence

Filling and Icing: 250 g chocolate ice cream 100 g pure chocolat chips 75 ml cream

Preheat the oven to 175 C. Line the cupcake pan with 18 paper liners. Mix all the ingedrients for the cupcakes together in a large bowl, to a smooth and creamy substance. Spoon the mixture into the paper liners and bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake pan and place them on a rack to cool down. Cut the cupcakes horizontally in half and spread some ice cream on the bottom half. Place the tops back and let the ice cream stiffen in the freezer. Melt the chocolate bain-marie. Take the bowl of the stove and stir the chocolate till it’s a smooth substance and add the cream . Let the icing cool down and spread on top of the cupcakes. Place the cupcakes back in the freezer until ready to serve.

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Strawberries with cream Cupcakes: Cream: 230 g soft butter 225 ml cream 230 g sugar ¼ cup powdered sugar, sieved 230 g flour 1 tsp vanilla essence 1 tsp baking powder 500 g small strawberries 4 eggs ¼ cup strawberry jelly 1 tsp vanilla essence 1 tbsp hot water Preheat the oven to 175 C. Line the cupcake pan with 18 paper liners. Mix all the ingredients for the cupcakes in a large bowl , until it’s a creamy substance. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of cupcake pan and let them cool down on a rack. Beat the cream together with the powdered sugar and vanilla essence until soft peaks arise. Frost the cupcakes and decorate them with the sliced strawberries. Heat the strawberry jelly in a small pan until it’s melted. Softly brush the strawberries with the jelly. Keep the cupcakes chilled until ready to serve.

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Banana cupcakes Cupcakes: Frosting: 230 g soft butter 240 g cream cheese 230 g sugar 300 g powdered sugar 230 g flour 1 tbsp lemon juice 1 tsp baking powder 1 tsp vanilla essence 4 eggs 1 banana, sliced Âź tsp nutmeg 2 big bananas, mashed Preheat the oven to 175 C. Line the cupcake pan with 18 paper liners. Beat the butter, sugar, flour, baking powder, eggs and nutmeg together in a large bowl. Stir in the bananapuree, until everything is mixed well together. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake pan and let them cool down on a rack. Beat for the frosting, the cream cheese at low speed with a mixer, until is a soft and smooth substance. Change the mixer to a higher speed and at the powdered sugar, lemon juice and vanilla essence. Frost the cupcakes and place a banana on top.

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Applecrumble cupcakes Cupcakes: 280 g flour 250 ml milk 3 tsp baking powder 90 butter, melted ½ tsp cinnamon Crumble: 1 pinch of salt 50 g flour 120 g brown sugar 1/4 tsp cinnamon 250 g apples 40 g butter 2 eggs 25 g brown sugar Preheat the oven to 200 C. Line the cupcake liner with 12 paper liners. Prepare the crumble. Sprinkle the flour and cinnamon in a small bowl. Cut the butter in cubes and add them to the flour mixture and rub it until a crumble forms. Add the brown sugar and set aside. For the batter, sieve the flour, baking powder, cinnamon and a pinch of salt in a large bowl. Mix in the brown sugar. Peel the apples, remove the core and cut them into small cubes. Add to the flour mixture and stir. Beat the eggs in a bowl and the milk and melter butter. Make a hollow in the middle of the flour mixture and poor in the egg mixture. Gently fold it in until it is just mixed. Spoon the mixture into the paper liners. Sprinkle the crumble on top and bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake pan and let them cool down on a rack.

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Rose wedding cupcakes Cupcakes: Buttercream and decoration: 115 g soft butter 175 g soft butter 115 g caster sugar 350 g powdered sugar 2 eggs 2 tbsp double cream 115 g flour 1 tsp vanilla essence 2 tsp baking powder pink food coloring Grated zest and juice of 1 lemon 500 g deep pink sugarpaste Silver sugar sprinkles Preheat the oven to 180 C. Line the cupcake pan with 12 paper liners. Beat the butter and sugar in a large bowl until light and fluffy. Beat the egs into the butter, then wisk in the lemon juice and zest. Sift in the flour and baking powder and mix together. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake pan and let them cool down on a rack. Make the flours. Make seven small balls out of the sugarpaste. Place each ball between two pieces of clingfilm and flatten out using your thumb, to create thin petal shapes. Take one petal and wrap it around itself to form a bud. Curl the edges of the other petals using a ball tool. Wrap a second petal around the bud, pressing at the bottom to make sure the petal is attached. Keep wrapping the petals around each other until you have a rose. Make 12 roses. For the buttercream, beat the butter in a bowl until light and fluffy. Add the double cream and vanilla essence and whisk well. Sift in the icing sugar and whisk until thick. Add the food coloring. Transfer the buttercream to a piping bag with a ribbon nozzle. Pipe the cupcakes. Top the cupcakes with a rose and add some sprinkles. 21


Christmas cupcakes Cupcakes: Buttercream: Topping: 250 g flour 150 g soft butter 60 g powdered sugar 55 g ground almonds 250 g powdered sugar 100 g green sugarpaste 3 tsp baking powder 1 tsp vanilla essence 50 g red m&m’s 2 eggs 3 tbsp hot water 110 g caster sugar 80 ml sunflower oil 125 ml soured cream Preheat the oven to 180 C. Line the cupcake liner with 12 paper liners. Mix together the flour, ground almonds and baking powder. Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and soured cream and mix well. Stir in the dry ingredients and stir until just combined. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake liner and let them cool down on a rack. For the buttercream, beat the butter in a bowl until light and fluffy. Sieve in the powdered sugar, add the vanilla essence and the hot water and mix well. For the topping, role out the sugarpaste and use a holly-cutter to make the petals. Spoon the buttercream on top of the cupcakes and sieve the powdered sugar on top. Add the holly petals and 3 red m&m’s.

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Baby shower cupcakes Cupcakes: 280 g flour finely grated skin of lemon 3 tsp baking powder 12 pink and blue sugared 1 pinch of salt almonds (decoration) 120 g caster sugar Frosting: 2 eggs 175 g powdered sugar 250 ml buttermilk 3 - 4 tbsp hot water 90 g butter 1-2 drops red/blue food coloring Preheat the oven to 200 C. Line the cupcake pan with 12 paper liners. Sieve the flour, baking powder and salt into a big bowl. Add the caster sugar. Beat the eggs in a bowl and add the buttermilk, melted butter and the finely grated skin of a lemon. Make a hollow in the middle of the flour mixture and poor in the egg mixture. Gently fold the mixture until it’s well mixed. Spoon the mixture into the paper liners. Bake the cupcakes in 20 minutes. Take cupcakes out of the oven and let them rest for 5 minutes. Take the cupcakes out of the cupcake pan and let them cool down on a rack. Make the frosting when the cupcakes are completely cooled. Sieve the powdered sugar in a large bowl. Add the water and stir until it’s a smooth substance and lingers on a spoon. Devide the frosting and add the food coloring. Frost the cupcakes and place an almond on top. Let the frosting stiffen and serve.

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Italian Pesto cupcakes Cupcakes: 280 g flour 3 tsp baking powder 1 pinch of salt ground black pepper 50 g pine nuts

2 eggs 150 ml buttermilk 90 g butter, melted and cooled 6 tbsp pesto 10 g freshly grated parmesan

Preheat the oven to 200 C. Line the cupcake pan with 12 paper liners. Sieve the flour, baking powder, salt and pepper in a large bowl. Mix in the pine nuts. Whisk the eggs lightly in a mixing bowl, add the buttermilk, melted butter and pesto and mix well. Make a hole in the middle of the flour mixture and poor in the egg mixture. Stir untill just mixed. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Serve the cupcakes still warm.

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Smoked Salmon & dill Cupcakes: 280 g flour 90 g butter, melted and cooled 3 tsp baking powder 150 g smoked salmon, chopped 1 pinch of salt some extra to garnish ground black pepper 2 tbsp fresh dill and some extra 2 eggs twigs to garnish 250 ml buttermilk Preheat the oven to 200 C. Line the cupcake liner with 12 paper liners. Sieve the flour, baking powder, salt and pepper in a large bowl. Whisk the eggs lightly in a mixing bowl and add the buttermilk and melted butter. Make a hollow in the middle of the flour mixture and poor in the egg mixture. Add the smoked salmon and dill. Stir until just mixed. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Serve the cupcakes still warm.

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Ham & Cheese cupcakes Cupcakes: 280 g flour 3 tsp baking powder 1 pinch of salt ground black pepper 100 g cooked ham cut in slices

140 g cheese, grated 2 eggs 250 ml milk 90 g butter, melted and cooled

Preheat the oven to 200 C. Line the cupcake pan with 12 paper liners. Sieve the flour, baking powder, salt and pepper into a large bowl. Mix in the ham and cheese. Whisk the eggs lightly in a large bowl and add the milk and melted butter. Make a hole in the middle of the flour mixture and poor in the egg mixture. Stir until just mixed. Spoon the mixture into the paper liners. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven and let them rest for 5 minutes. Serve the cupcakes still warm.

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Cupcakes  

A cupcake recipe book, photographed and designed by Megan Swan Photography

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