Cupcakes Navidad 2012

Christmas Chocolate Cupcake

Creatividades Latinas

818-492-6390

Christmas Chocolate Cupcakes

Makes: 24 to 30 servings
Serving size: 1 2 1/2-inch cupcake

Prep 40 mins Cool 45 mins Bake 350°F 18 mins Stand 30 mins

Ingredients

3/4 cup butter

3 eggs

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 1/2 cups milk 

Directions
 

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups (see tip, page 00). In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 14 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 18 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Vanilla Cupcakes

Vanilla Cupcakes

1 cup whole milk (or 3/4 skim plus 1/4 cream)

4 large egg whites

3 tsp pure vanilla extract

3 cups sifted cake flour

1 1/2 cups granulated sugar

4 tsp baking powder

1 1/2 sticks butter, cut into pieces, room temperature

3/4 cup heavy cream

Preheat the oven to 350 F and line pan with cupcake wrappers.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt. Slowly add the butter and the remaining 3/4 cup of milk until blended, then beat at medium speed until smooth, about 1 minute. Add the egg white mixture in 3 additions, beating the batter on medium speed for 20 seconds after each addition.

In another bowl, using either a hand-held mixer or the stand mixer, beat the cream until soft peaks form. Stir 1/3 of the whipped cream into the batter, then fold in the rest with a spatula. Using an ice cream scoop (best tip ever for uniform cupcakes) fill the cupcake liners. Bake for 19-24 minutes, or until they spring back when lightly touched. Let cupcakes cool on a wire rack completely. Makes about 36 cupcakes.

Oreo Cupcakes & Cream Cheese Frosting

Oreo Cupcakes

1 white cake mix

1 small box vanilla instant pudding

1/2 cup sour cream

1/2 cup water

1/2 cup oil

4 eggs

5 Tbs cocoa powder

6-8 Oreo cookies, crushed

Mix all ingredients well. Fill cupcakes 2/3 full (I found that the perfect amount was 2 Tbs plus 1 tsp.... or one ice cream scoop in my case). Place in a 350 degree oven for 12-15 minutes or until the cupcakes spring back when lightly touched.

We served these with Oreo cream cheese frosting and a mini Oreo placed on top.

Cream Cheese Frosting

2 sticks butter

8 oz cream cheese

4-5 cups powdered sugar

1 tsp vanilla

Cream together and pipe on cupcakes. I used a # 1M tip . Note: When piping, make sure to hold the tip directly above the cupcake. I started out at an angle and the frosting didn't look as pretty.

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 2011@trabajo realizado por estudiantes en los talleres de Creatividades Latinas.com