Delicious Cupcakes: The best sweet recipes for yummy love cakes
Format: PDF / Kindle (mobi) / ePub
Divine little cakes for people with a sweet tooth!
Whether for a birthday celebration, as a little gift for the hostess, as a token of your love for someone, a surprise gift for a friend, baking activities with the kids or simply just a treat to munch on in the afternoon - our delicious mini cup cakes are perfect and taste divine whatever the occasion! From fruity strawberry cup cakes with strawberry frosting, creamy tiramisu cup cakes with Espresso, enticing lemonade cup cakes with sour cream or cup cakes filled with chocolate cream, every cup cake will bring a little smile to the world.
- Each recipe is accompanied by a stunning photograph and easy step-by-step instructions
- Classic and trendy recipes for cup cake fans - in a range of different flavours
Verlagsgesellschaft mbH a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Straȣe 1, 50996 Cologne (Germany) www.vemag-medien.de Author: Maja Marten Translation from German: First Edition Translations Ltd Production: Naumann 8 GɆbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8792-8 Delicious Cupcakes Contents Introduction Recipe section Blueberry cupcakes with cream Tiramisu cupcakes with espresso Black Forest cupcakes Strawberry cupcakes with
sugar should not be used for the frosting, however, as it would be too coarse-grained for the smooth cream. 舦 When making cupcakes, try and use the freshest and least processed products available and take care to ensure that all the ingredients are at room temperature during preparation. As a general rule, butter should be soft so that it can be more easily creamed for the sponge mixture and frosting. Eggs should be removed from the fridge in good time to avoid the possibility of the butter and
with cocoa powder before serving. Black Forest cupcakes Makes 6 cakes 25 g dark chocolate couverture 15 g butter 1 egg 1 pinch salt 1 egg yolk 30 g sugar 50 g flour Ɖ tsp baking powder 70 ml cream, 2 tsp vanilla sugar 1 cl kirsch 100 g cherry compote dark chocolate, grated Preheat the oven to 175 ŶC (or 150 ŶC if using a fan oven). Melt the couverture chocolate and butter in a bain-marie, then leave to cool for a short while. Separate the egg. Whisk the egg white and a pinch of
salt together until very stiff. Beat the egg yolks and sugar together until light and frothy. Blend the chocolate and butter mixture with the egg yolks, then carefully fold in the egg white. Combine the flour and baking powder, sift onto the egg mixture and blend together well. Divide the cake batter between the moulds and bake for about 20 minutes. When baked, press the cupcakes out of their moulds and place on a wire rack to cool completely. Whisk the cream and vanilla sugar together until
and creamy, then trickle in the sugar and vanilla sugar and continue beating all the ingredients together until creamy. Combine the flour and baking powder, sift into the egg mixture and mix briefly by hand. Divide the cake batter between the heart-shaped moulds and bake on the middle shelf of the oven for about 20 minutes. Tip out onto a wire rack and leave to cool. To make the cream topping, whisk the cream and vanilla cream powder together until stiff. Slice the cupcakes in half