Cupcakes A book of recipes dedicated to delicious cupcakes & cakes
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Baking Conversions Cup Measures Cup
Baking is a science...therefore it is extremely important to ensure that when converting baking measurments you are accurate and percise! Take me to a recipe!
Pan Conversions Recipe Uses:
2 9-inch round cake pans
18 - 24 standard cupcakes
10 inch tube pan
24 - 36 standard cupcakes
10 inch bundt pan
18 - 24 cupcakes
9 x 13 x 2 inch rectangle pan
24 - 36 cupcakes
9 inch springform pan
18 - 24 cupcakes
9 x 5 inch loaf pan
12 - 18 cupcakes
9 inch sqaure pan
12 - 18 cupcakes
Vanilla Bean Cupcake Cupcake »» »» »» »» »» »» »» »» »»
3 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 4 large eggs 2 cups granulated sugar 1/2 teaspoon vanilla extract Half a vanilla bean 3/4 cups canola oil 1 1/4 cup milk
Find this tip here!
Try this receipe with our classic Vanilla Italian meringue buttercream and some colourful quins! Piping Tip: Ateco #850 Closed Star tip
1. Preheat the oven to 350 °C (180 °F). Make sure the oven rack is in the middle position. Using cupcake liners or non-stick cooking spray line the cupcake pan. Set aside. 2. In a bowl, combine the flour, baking powder, and salt. Set aside. 3. In another bowl, cream the eggs and sugar on medium speed until pale yellow in colour and thick (approx. 5 minutes). Once creamed, drizzle in the oil and vanilla. 4. At a low speed, add the dry ingredients alternating with the milk until the batter is smooth. 5. Divide the batter evenly between the pan and bake for 20 - 30 minutes or until a toothpick inserted in the centre comes out clean. 6. Once baked, let the cupcakes cool in the pan for 15 minutes. Remove pans and let completely cool on a wire rack.
Classic Chocolate Cupcake Cupcake
Try this receipe with our Chocolate Ganache and pearl sprinkles!
»» 2 cups unbleached all-purpose flour »» 2 cups granulated sugar »» 3/4 cup unsweetened cocoa powder »» 2 teaspoons baking powder »» 1 1/2 teaspoons baking soda »» 1 teaspoon kosher salt »» 1 teaspoon instant espresso powder »» 1 cup homogonized milk »» 1/2 cup canola oil »» 2 large eggs »» 2 teaspoons vanilla extract »» 1 cup boiling water (for espresso powder)
Piping Tip: Ateco #100 Open Star tip
1. Preheat the oven to 350 °C (180 °F). Make sure the oven rack is in the middle position. Using cupcake liners or non-stick cooking spray line the pan. Set aside. 2. In a cup combine the instant espresso poweder and boiling water. Set aside. In a bowl, sift and combine the flour, sugar, baking powder, baking soda, and salt. 3. Add milk, oil, eggs, and vanilla to the flour mixture carefully, mixing at medium speed until well combined. Once combined, reduce speed and carefully add the expresso. Increase speed and beat until batter is smooth. 4. Evenly divide the batter between two prepared cake pans. Bake for 20 - 30 minutes, or until a toothpick inserted comes out clean. 5. Once baked, let the cupcakes cool in the pan for 15 minutes. Remove pans and let completely cool on a wire rack.
Cupcake Decorations In the world of cupcake design the possibily for decoration is endless. Both edible and non-edible decoractions have been popular in cupcake design. Below we’ve put together some of our favourite edible cupcake decorations! Don’t be afraid to mix & match! Nonpareils
»» Nonpareils are common on many cupcakes, although these tiny sprinkles tend to make a huge mess they look great on everything. Nonpareils come in many colour combinations, great for mix & match.
»» Dragees are small bit sized balls with a hard outer shell , they are completely edible and come in various sizes. Dragees come in many different colours, but are most recognized by the silver variety. Dragees are perfect when you want to “glamify” your cupcakes.
»» A classic for all cupcakes. Give your cupcakes a festive look anytime with quins. They come in various colour combinations, sizes and shapes making them a must for all your decorating needs.
»» Sanding Sugar is fairly lightweight and looks beautiful on all types of baked goods (not just cupcakes). It also comes in various colours, making it ideal to use when following a theme.
Topper Sprinkles or Jimmies
»» Possibly one of the most common sprinkle types, Toppers or Jimmies work well with any cupcake design and come in many different colours and combinations.
Index B Baking Conversions Cup Measures 3 Pan Conversions 3
C Classic Chocolate Cupcake Cupcake Recipe 5 Preparation 5 Cupcake Decorations 6 Nonpareils 6 Pearl Dragees 6 Quins 6 Sanding Sugar 6 Topper Sprinkles or Jimmies 6
V Vanilla Bean Cupcake 4 Cupcake Recipe 4 Preparation 4
CUPCAKES, a celebration of the art of cupcake baking and design, with over 100 easy-to-follow recipes; Stefanie shows you how to construct the perfect cupcake from start to finish. Recipes include, classic chocolate cake, vanilla bean cake and much more. This comprehensive guide to cupcakes also includes common baking conversions such as cup measures and pan measures, a guide to different cupcake decorations, as well as many other tips and tricks to help you create your best cupcakes ever.
About the Author
Stefanie Pavarin-Tome has always had a passion for baking and cake design. After spending years baking for family and friends she decided that she wanted to explore the possibility of make cake design a career. In January 2013, she attended Bonnie Gordon College of Confectionary Arts. It was at BGC that she learned the art of both cake and cupcake design, and upon completion she received a certificate in Designer Cakes. Stefanie currently resides in Toronto, Ontario and is a student in Graphic Communications Management at Ryerson University. On her down time she also owns and operates â€œCTRLBAKESâ€?, creating cakes and cupcakes for a variety of events. Follow her on twitter @CTRLBAKES
A short recipe book that introduces readers to the delicious world of cupcakes!