Cupcakes Recipe

Red Passion Cupcake

Ingredients

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

  Directions

1-Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.

2-Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.

3-Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

4-Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

5-Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

*If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

 

 

Black & white Cupcake

Ingredients

• 3 cups all purpose flour
• 2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large eggs
• 2 cups softened, not melted, butter
• 1/2 cup 2% milk
• 2 teaspoon vanilla

  Directions

1-Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl.

2-Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy.

3-Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full. If you fill them any more, you risk having a mess in your oven.

4-Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.

Cool your pound cake cupcakes completely in the cupcake pans. Store in an airtight container.

Dark Orange Cupcake

Ingredients:

•120g/4oz plain flour
•140g/5oz caster sugar
•1 tsp baking power
•40g/1½oz unsalted butter
•50g/2oz dark chocolate, melted
•1 egg
•125ml/4fl oz milk
•1 orange, juice only
•3 tbsp granulated sugar
For the buttercream
•125g/4½oz unsalted butter, softened
•250g/9oz icing sugar
•2-3 tbsp milk
•50g/1¾oz white chocolate, melted
•1 orange, zest only
•100g/3½oz orange chocolate

Directions

1.Preheat the oven to 170C  Line a 12-hole muffin tin with paper cases.

2.Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.

3.Whisk the melted chocolate, egg and milk together in a jug.

4.Stir the chocolate mixture into the flour mixture until just combined.

5.Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

6.Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

7.For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.

8.Decorate the cupcakes with the buttercream

Raspberry cheese cupcakes

Ingredients

•8 white chocolate cookies
•45g/1¾oz butter, melted

For the filling

•300g/10½oz cream cheese
•1 tbsp plain flour
•90g/3¼oz caster sugar
•1 tsp vanilla extract
•1 free-range egg, plus 1 egg yolk
•3 tbsp soured cream
•100g/3½oz raspberries

lightly whipped double cream or crème fraîche, to serve

Directions

1.Preheat the oven to 180C. Line a muffin tin with eight muffin cases.

2.Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).

3.Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.

4.For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.

5.Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.

6.Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.

7.Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.

8.To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

Angel Cream filled Cupcake

Ingredients

 •3 cupsall-purpose flour
•2 cupswhite sugar
•1/3 cupunsweetened cocoa powder
•2 teaspoonsbaking soda
•1 teaspoonsalt
•2 eggs
•1 cupmilk
•1 cupwater
•1 cupvegetable oil
•1 teaspoonvanilla extract
•1/4 cupbutter
•1/4 cupshortening
•2 cupsconfectioners' sugar
•1 pinchsalt
•3 tablespoonsmilk
•1 teaspoonvanilla extract

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2.In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4.Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Frog Cupcake

Ingredients

•1 (18.25 ounce) packagewhite cake mix
•1 (16 ounce) canprepared vanilla frosting
•6 dropsgreen food coloring, or as needed
•1/4 cupgreen decorator sugar
•12large marshmallows
•48semisweet chocolate chips
•1 dropred food coloring

Directions

1.Bake cupcakes according to the directions on the package. Allow them to cool completely.
2.Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3.Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4.Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

Baileys Cupcake

Ingredients

•1/2 cupbutter, softened
•3/4 cupwhite sugar
•4egg yolks
•3/4 cupsour cream
•1/2 teaspoonvanilla extract
•1 teaspoonalmond extract
•1 cupall-purpose flour
•1 teaspoonbaking powder
•1/4 teaspoonsalt
•6 tablespoonsIrish cream liqueur (such as Baileys)

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Line 12 muffin cups with paper liners.
3.Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
4.Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
5.Sift flour in a separate bowl with baking powder and salt.
6.Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
7.Pour batter into the lined muffin cups.
8.Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Carrot Cupcake

Ingredients

•2 ounceswhite chocolate
•1 (8 ounce) packagecream cheese, softened
•1/2 cupunsalted butter, softened
•1 teaspoonvanilla extract
•1/2 teaspoonorange extract
•4 cupsconfectioners' sugar
•2 tablespoon sheavy cream
•2eggs, lightly beaten
•1 1/8 cupswhite sugar
•1/3 cupbrown sugar
•1/2 cupvegetable oil
•1 teaspoon vanilla extract
•2 cupsshredded carrots
•1/2 cupcrushed pineapple
• 1 and 1/2 cupsall-purpose flour
• 1 and 1/4 teaspoonsbaking soda
•1/2 teaspoon salt
•1 and 1/2 teaspoonsground cinnamon
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground ginger
•1 cupchopped walnuts

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

2.In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

3.In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.

4.Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.

5.Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Chocolate Surprise Cupcake

Ingredients

•3 cupsall-purpose flour
•2 cupswhite sugar
•1/2 cupunsweetened cocoa powder
•1 teaspoonsalt
•2 teaspoonsbaking soda
•2/3 cupvegetable oil
•2 cupswater
•2 tablespoonsvinegar
•2 teaspoonsvanilla extract
•1 (8 ounce) packagecream cheese, softened
•1 egg
•1/2 cupwhite sugar
•1/4 teaspoonsalt
•1 cupsemisweet chocolate chips

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2.In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.

3.To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Green-Tea Cupcakes

Ingredients

•1/4 cupbutter
•1/4 cupvegetable oil butter spread (such as Smart Balance®)
•1/2 cupgranular no-calorie sucralose sweetener (such as Splenda®)
•1/2 cupwhite sugar
•3egg whites
•1 teaspoonvanilla extract
•1 teaspoonalmond extract
•1 1/2 cupscake flour
•2 teaspoonsbaking powder
•2 tablespoonsgreen tea powder (matcha)
•1/2 cupnonfat milk

  Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
3.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Pictures of food

GNOCCHI ALLA ROMANA

RICE SALAD

LASAGNA BOLOGNESE

MACARONI AND TOMATOES WITH PESTO

TUNA AND MACARONI WITH PEAS

                                      SPAGHETTI WITH SEAFOOD
                                                               

                                                    ARANCINI

STUFFED SQUID

ROMAN ARTICHOKE

CHICKEN WITH VEGETABLES

STUFFED VEAL SHANK

                                             SKEWERS OF FISH

STUFFED ZUCCHINI

SICILIAN CANNOLI

SICILIAN CASSATA

FRUITS MARZIPAN

BACI DI DAMA

SWEET ALMOND

Diet After An Abortion

After an abortion, the woman needs to be very careful in her diet to recover back soon. The operation can be small but the side effects on the body can be huge. Heavy bleeding, reducing iron and vitamin B12, B9 and B2, or riboflavin levels in the body are few health problems after an abortion. To reduce the risk of anemia and osteoporosis, the diet should have nutritional supply with more emphasis on iron, B vitamins and calcium. Lets check out the diet of a woman after an abortion.

 

Diet after an abortion:

1. Increase the intake of proteins in the diet. Adequate supply of vitamins and inorganic salts should be included to get iron supplement in the body. This helps to prevent anemia and have the nutritional supply.

2. Easy to digest food is a must after an abortion. Do not eat cold or greasy food. Also avoid eating inedible radish, hawthorn, bitter melon, orange to name a few.


 3. Fish, tender chicken, eggs, animal liver, meat, soybean, milk, dates, lotus seeds, fresh fruits and vegetables add nutrition to the diet.


4. Excessive sweating is a common health problem after an abortion. So, have 8-12 glasses of water daily. This prevents dehydration and constipation.




 5. Include protein rich food after an abortion. Protein supplement in body helps increase the production and count of blood cells. Eggs, cold fish, baked beans, bananas, avocado, carrots, cottage cheese, peas, oranges, green leafy vegetables and almonds are few protein rich food.


6. For non vegetarians, fish, shellfish, tuna, beef, pork, chicken, lamb, cooked dry beans and peas provides high protein, iron and B vitamins.

7. Low fat dairy products supply calcium and keeps you strong. Dairy products also provide proteins and vitamins.


8. Avoid eating spicy food. Include chicken or eggs in two meals.


Follow these diet after an abortion to recover the body from the contraception failure.

The Mediterranean Diet

The Mediterranean Diet is more than a diet. It is a lifelong living style. You have to adopt it, as a religion. Decades ago, it was the natural way of life of many people around the Mediterranean Basin, especially in Spain, Italy and Greece. High activity, Mediterranean nutrition, anti stress attitudes and not much money shaped a culture that was declared last year Immaterial Human Heritage by UNESCO.Nowadays, these circumstances have changed in the mentioned countries, but many responsible people are still keeping or returning to what is considered to be the healthiest diet in the world.


The Mediterranean Diet is the best way to live many years with a high quality of life. It is also the best way to keep your body in shape, your skin clean and beautiful and your internal organs working properly. It the best diet to lead you to a proportional weight and don’t endanger your health with urgent and unbalanced malnutrition. These fad diets may allow you to lose a few pounds, for a time, a weight that you will regain later after having lost part of your health. You may not know immediately, but the aftermath will come later.



There is something that you should take into account. The Mediterranean Diet is free, without any supplements or packs. Consequently, there is not any economic interest behind it. The only money you are going to spend is your own investment in proper and fresh food, fruits and vegetables.
The Mediterranean Diet is also the best way to prevent many diseases. The most important are the “brain ictus” or stroke (first cause of death in women and second in men) and the “myocardial infarction” or heart attack (the main cause in men), but are many more. It has been proved the important role of the Mediterranean Diet in the prevention of the metabolic syndrome (some health disorders of which the most important are: too much fat around the waist, high blood pressure and/or insulin levels and unbalanced levels of cholesterol. So it has been in the prevention of lung diseases, asthma, many allergies, Parkinson, Alzheimer, and also for keeping the bone mass in elderly people. Recently, it has been related the Mediterranean Diet with low incidences of many types of cancer.


The original Mediterranean Diet characteristics are:


High consumption of virgin olive oil.
High intake of vegetables and fruits and legumes.
Use of non refined carbohydrates (portions to be adjusted to physical activity).
Consumption of fish, specially oily (or “bluish” one) three o for times a week
Consumption of milk and derivates, cheese and yogurt (the original cheese was fresh goat cheese). Keep an eye on the saturated fats of the dairy products. Do not consume too much!
Three or four eggs per week.
Moderate consumption of meat and saturated fats (natural, not artificially hydrogenated!).
One or two small glasses of wine a day, preferably red and at the main meals. White wine and beer are alternatives.
Nuts as snacks.
In “special occasions” Mediterranean traditional desserts.
Of course, if you want to reduce your weight, you will have to choose the less caloric nutrients. Or just do the opposite, if you want to increase it.



People bound to Mediterranean Diet have a 70% more of expectancy of life and a 80% of better quality life, supposing they do not smoke. By the way, if you want a healthy life, what is the use of smoking? This is another effect of the Mediterranean Diet. Most of the real followers of this style of life do not smoke of stop doing it. The physical activity and a bigger awareness of the importance of health are the main drives.


However, being a Mediterranean Diet follower not only means choosing your food. It is also of capital importance knowing what you should avoid. They are the artificial products that did not exist fifty or sixty years ago: artificially hydrogenated products and derivates, and anything containing of being suspect of contain trans-fat. In USA, It is compulsory from January 1st 2006 to indicate in the labels the trans fat proportion. You should choose products with 0% of trans fats. Nevertheless, you have to take into account that 0% means really up to 0.49 grams per serving. If the serving is small and you take many, you may be eating a lot of these fats. They are responsible for increasing the bad cholesterol (LDL) and reducing the good one (HDL), apart from other supposed negative effects that are being investigated.



Considering that the Mediterranean Diet is a very important cultural element, it has to be learned as soon as possible. Parents have to learn how to manage their children food habits. They have to learn how to avoid manufactured products and substitute them by fresh and natural food. Stop buying wrapped things and give them instead an apple, a banana or a homemade sandwich. Be careful with the main meals, and supervise the schools lunches. It is of utmost importance. Remember that your body and brain age will depend on what you eat!



Here are the ingredients of a pasta sauce recipe which I came across:


3 TBSP of butter
8 fluid ounces of heavy whipping cream
Salt to taste
1 pinch of ground nutmeg
1/4 cup grated Parmesan cheese
Bottle of olive oil with vegetable decoration


1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese
And just what do we do with all this?


Pizza and pasta do not have to be cooked like the Kamikazi's last meal! Both can be quite healthy and any significant grease or fat can be avoided if they are cooked in the true modern Italian way.


Here is a Mediterranean diet simple test **:


A brioche or croissant for breakfast -1 slice of bread, cookies, Fette Biscottate, or cereals for breakfast
A portion of fruit 1x per day,
A portion of vegetables 1x per day
A portion of fish 2 or 3 times a week
Do not consume more than 4 eggs per week
Do not eat at a Fast food chain more than once a week
Eat legumes more than once a week
Eat pasta or rice at least 5 times a week
Use olive oil as dressing
Do not consume too much alcohol
Eat less than 100g of meat a day


An Italian Breakfast



An Italian breakfast is frugal: It usually consists of cappuccino or coffee and milk with a Cornetto (or if you are eating it at home




Mediterranean dish made with bread, tomatoes,cucumbers,onions,basil,olive oil


cookies) . Fresh squeezed orange juice is becoming more popular as well. Over and over, they tell me in the U.S. that this type of breakfast is unhealthy and that you should eat a decent sized energy breakfast to start out your day.


This has some truth in it but it is based on past way of life : maybe seventy years ago when people would go working the fields early in the morning a nutritious breakfast was vital. Nowadays, if we go sit down in an office for a continuous eight hours, we may think twice about letting all the fat from that powerful breakfast get comfortable around our waist. The goal is to limit our calorie intake.



In the United States, I have witness people consuming potatoes with tomato sauce or eggs and steak for breakfast. A high-fat breakfast is different than a high energy breakfast. Fast makes your body slow down, takes longer to digest, and fogs the mind. Grains give high energy without all the fat and mind fogging. Each of us uses a certain quantity of calories to stay alive, to regulate body temperature, and to assist in involuntary movements essential for living: like breathing) .If we take in more calories than are burned throughout the day, these calories or sugars transform themselves into fat.


Cereals and toast with fruits are fine for breakfast, so the Italian breakfast is not so far off.



Snack: Having a snack in the middle of the morning is good: usually an Italian snack is either a cappuccino or cornetto at the bar. Some other choices are either an orange juice ( fresh squeezed orange juice is now common in all bars in Italy) or succo di frutta with a toast or pizzetta or tramezzino.


Lunch: Of course what you have for lunch varies from family to family and varies as well all over Italy. Most typically, I would say it is a one course meal: meaning pasta and a salad with fruit (That is at least what you should have)


My mother is pretty good at that: She is either cooking pasta with tomato sauce and making a salad or sometimes baking fish in the oven with potatoes. Or maybe prepares a light meat dish with a tossed salad or vegetables. Usually fresh fruits compliment the end of the meal.


Afternoon snack: A yogurt or some fruit would be a good choice for example.


Dinner:



I noticed, that dinnertime in a modern working family has become the major meal of the day. Not eating too late (giving time to digest before going to bed). I usually cook a one course dinner followed by a salad or vegetable. Sometimes I make "pasta e fagioli" (pasta with navy beans) or a soup with fish and vegetables. During the weekend, I might have friends over and in that case push to create a two-course meal like pasta or rice followed by meat or fish, then followed by a salad or vegetable. All this is followed by fruit and is a mandatory following to the Italian etiquette.


*Note that pasta should be cooked "al dente" to be more easily digested


Drinks:



According to a 2002 FAO study "The high and increasing consumption of sugars and sweetened drinks consumed by




Honey wheat and oats rustic bread with olive oil and balsamic vinegar


children in many countries is of alarming concern. It has been estimated that each additional can or glass of sugars-sweetened drink consumed increases the risk of becoming obese by 60%. Most of the evidence relates to carbonated drinks, but many fruit drinks and cordials are equally sugary, and may promote weight gain if drunk in large quantities. Overall, the evidence implicating a high intake of sweetened drinks in promoting weight gain was considered moderately strong". Italians consume a limited amount of carbonated beverages and prefer mineral water to accompany their meals.



Unfortunately, the Italian diet is in itself changing for the worse. According to new studies even in Italy; kids are getting fatter. This is reported due in part to an increase in proteins and fatty foods in the Italian diet. A large part is due to time spend in front of the television and usage of Video Games versus inventing games out in the yard and running around. Italian foods (in Italy) and the lifestyle were healthier twenty years ago. The state of Italy, however, reacted quickly to this new health threat and distributed seven million pamphlets with guidelines for a healthier diet Movements such as "Slow Food," (which has its world headquarters in Italy), contributes to the population's nutrition with television ads. A way to react to the new threat which Italians are attempting to reverse hurriedly and go back to the old Mediterranean diet.

The cupcakes

What are Cupcakes?

Cupcakes are small sweet individual sized sponge cakes which are often decorated with icing, frosting and other decorations. In the UK cupcakes are often referred to as fairy cakes - perhaps because of their small size.

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Cupcakes can be baked directly in a patty tin which is similar to a muffin tin only smaller, however they are most often baked in paper cases - either plain white cases or coloured decorated cases.

Cupcakes are a favourite to serve at teatime and especially for children's parties, when they can be decorated with icing and sweets - kids love cupcakes and they also love to get involved in making them.

How to make cupcakes - general instructions for making cupcakes

Basic Cupcake Mix

The basic mixture for a cupcake recipe is the same as for many other large sponge cake recipes with the basic mixture consisting of

50g/2oz self raising flour

50g/2oz Caster sugar (superfine)

50g/2oz Butter or margarine (shortening)

1 Egg

These quantities are enough to make about 6 medium or 10 very small cupcakes, about 5cm/2-inches in diameter and can be doubled or trebled as required, however make sure to keep the same proportions of ingredients i.e. if you wish to treble it the amounts would be

150g/6oz Self Raising Flour

150g/6oz Caster Sugar (superfine)

150g/6oz Butter or Margarine (shortening)

3 eggs

Mixing the cupcake ingredients

Although the traditional method is to cream together the butter and sugar, then add the egg, mixing well, before adding the flour, good results can be achieved by just placing all the ingredients in the mixing bowl at the same time (with the exception of any additional fruit if using) as does mixing the cupcake ingredients in a food mixer or processor.

How much mixture to put in the cupcake paper case or tin

A level tablespoon in each paper case will make medium sized cupcakes about 7.5cm/3-inches in diameter. A heaped teaspoon of cupcake mixture in each paper case or cupcake hole will make small cupcakes about 5cm/2-inches in diameter. You can make larger and deeper cupcakes by placing more of the cupcake mixture in the cases or cupcake hole however, never fill the case or hole more than 2/3rds full.

At what oven temperature should cupcakes be cooked ?

In general 190C, 375F, Gas Mark 5 although if you have a fan assisted oven, you should reduce the temperature accordingly.

For how long should cupcakes be cooked?

If you are using the above guidelines or a heaped teaspoon of cupcake mixture per cake, 15 minutes should be long enough however, you can test whether the cupcake is cooked through by pushing a wooden toothpick into the centre. If it comes out clean, then the cupcake mixture has cooked through. If you decide to make slightly larger cupcakes, they will need an extra 5 minutes or so.

Decorating Cupcakes - How to decorate Cupcakes

Before you decorate your cupcakes, it is important to allow them to cool completely by removing them from the baking sheet or tin, and placing on a wire rack. Once cool, the options are endless, but here are just a couple of ideas for decorating cupcakes:-

Light Glacé icing or frosting

Simply mix icing sugar (confectioners Sugar) with a very little water until the mixture is smooth but not too runny, then spread thinly over the tops of the cupcakes. Flavourings can be added to the icing mixture such as lemon, orange or coffee, as can colourings and you can sprinkle the icing with chocolate vermicelli, hundreds and thousands or small sweets before it sets on the cupcake. Click here for lots of Glace Icing Recipes

Butter cream (butter icing)

Mix up your favourite butter cream flavour and spread or pipe on the tops of the cupcakes. Click here for lots of Butter Cream recipes. As with the simple icing above, further decorations can be pressed into the butter icing.

Fairy cake wings

Once the cupcakes are cold, cut a thin slice from the tops and cut them in half down the centre. Place a teaspoon of jam or butter cream (butter icing) on top of the cut surface of the cupcake then set the two cut pieces into the jam or butter cream at an angle to form wings.

Cupcake Recipes

Below are lots of cupcake recipes plus a video showing you how to make and decorate these scrumptious Easter Chocolate cupcakes in easy to follow steps.

Chocolate Easter Cupcakes recipe


Prep and cooking time: 35 minutes plus cooling
Makes 12


Ingredients
For the cakes
100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
2 Medium Eggs, lightly beaten
100g /4oz Self Raising Flour, sieved
25g /1oz Cocoa Powder
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
1-2 tbsp Cocoa Powder
To decorate
1 x 100g/4oz packet Chocolate Mini Eggs


Instructions


1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 paper cases into a 12-hole patty or cupcake tin.


2. Place the butter and sugar in a large mixing bowl and cream together with a wooden spoon, hand whisk or in a food processor, until light and fluffy.


3. Beat in the eggs a little at a time until well incorporated. If the mixture begins to curdle, add a little flour.


4. Fold in the remaining flour and cocoa with a spatula until the mixture is well blended.


5. Place a heaped teaspoon of cake mixture into each paper case then bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


6. For the butter icing, place the butter in a large mixing bowl and beat with a wooden spoon until very soft. Sift in the icing sugar and cocoa powder and beat well with a wooden spoon until well mixed and very smooth.


7. Pipe or spread the butter icing onto the top of each cake then arrange three chocolate mini eggs in the centre of each.