Chocolate Cupcake Day 2020 is on Sunday, October 18, 2020: cupcake recipe help!?

Agoda

Sunday, October 18, 2020 is Chocolate Cupcake Day 2020. Breakfast buffet: National chocolate cupcake day – Eatocracy - CNN ... chocolate cupcake day

Chocolate Cupcake Day

Everybody likes an excellent cupcake, and the only question truly comes down to the very best flavor. Strawberry, lemon and vanilla are all excellent, yet Chocolate Cupcake Day attacks the nail on the head and dives in at the deep end, marketing gooey, fudgy and extremely chocolately cupcakes.

cupcake recipe help!?

Chocolate Cupcakes with Vanilla Buttercream Frosting:

Ingredients

For cupcakes:

1 1/4 cups flour, sifted

1/2 teaspoon baking soda, sifted

1/4 teaspoon salt

8 tablespoons (4 ounces) unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs, at room temperature

1 1/4 teaspoons vanilla extract

1 cup whole milk

1/2 cup cocoa powder, sifted

For buttercream frosting:

8 oz unsalted butter

4 cups confectioners' sugar, sifted

1 tsp pure vanilla extract or seeds from one vanilla bean pod

1 tsp whole milk

1/8 tsp salt

food colouring (optional)

Method:

For cupcakes:

1. Preheat the oven to 180C (350F or gas mark 4).

2. Line a standard cupcake pan with 18 cupcake cases.

3. Sift together the flour, baking soda and salt in a bowl.

4. Place the butter in another separate bowl and beat with a stand mixer or hand-held electric mixer on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well mixed.

5. Add the eggs one at a time, mixing slowly after each addition.

6. Combine the vanilla extract and milk in a large liquid measuring cup.

7. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well mixed. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

8. Add the cocoa powder, beating (on low speed) just until well mixed.

9. Use a standard-size ice cream scoop to fill each cupcake case with batter, so that the cases are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Place on a wire rack to cool completely.

For buttercream frosting:

1. Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioners sugar; beat with a stand or hand-held electric mixer on medium speed.

2. Add the vanilla extract, milk and salt and beat on high speed until light and fluffy. If desired, tint with food coloring. (For the perfect pastel colored frosting, only 1 drop of food colouring is necessary)

3. Place frosting in a piping bag with a large round tip and frost cupcakes.

Vanilla Cupcakes With Vanilla Buttercream Frosting:

For the vanilla cupcakes don't add the cocoa powder, increase the amount of flour by like 1/2 a cup (so 1 3/4 cups flour) and add 1 1/2 teaspoon vanilla extract. To frost, make the same buttercream you used for the chocolate cupcakes.

I hope you enjoy your birthday :)

Georgetown Cupcake Recipes?

Georgetown Cupcake Recipes?

Georgetown Cupcake's Chocolate Ganache Cupcakes

Here's the winning combination: moist and chocolaty cake with just the right amount of rich ganache frosting on top.

Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call for availability.

The cupcakes are best when served on the same day they are made. If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.

Makes 18 cupcakes

Ingredients:

For the cupcakes

1 1/4 cups flour, sifted

1/2 teaspoon baking soda, sifted

1/4 teaspoon salt

8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature

1 1/4 cups sugar

2 large eggs, at room temperature

1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon

1 cup whole milk, at room temperature

1/2 cup Valrhona cocoa powder, sifted (see headnote; may substitute another good-quality cocoa powder)

For the ganache frosting

1/2 cup heavy cream

1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may substitute other good-quality semisweet chocolate chips)

Directions:

For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the ganache frosting: Lay a large piece of wax paper on the work surface.

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

Hey whats a good kind of cupcake?

Hey whats a good kind of cupcake?

White Chocolate Raspberry Cupcakes

Makes 12 cupcakes.

Ingredients

Cupcakes:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

4 ounces white chocolate, melted

1/3 cup oil

1/2 cup soy milk

1/2 cup coconut milk

2 teaspoons vanilla extract

1/2 teaspoon finely grated lemon zest

Filling:

8 ounces frozen raspberries

1 tablespoon water

3 tablespoons sugar

1 teaspoon lemon juice

1 tablespoon cornstarch mixed with 1/4 cup water

Frosting:

If you’re brave, try this recipe (and let me know how it turns out!). If you want something less complicated, use American buttercream, instructions below.

1/2 cup butter or margarine, softened

1/3 cup cream cheese or tofutti cream cheese

3 to 3 1/2 cups confectioners’ sugar

1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract

1 tablespoon soymilk

6 ounces white chocolate, melted

12 fresh raspberries

Directions

Preheat oven to 350ËšF.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full – my cupcakes overflowed, so err on the under-filled side here). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make filling, combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.

Cut out small cones from tops of cupcakes (holes should be approximately 1/2″ across and 1/2″ deep), saving removed cake. Fill holes with raspberry filling, and replace cake on top.

To make frosting, beat butter or margarine and cream cheese until fluffy. Slowly add confectioner’s sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.

Agoda
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