This is the primary time I created cupcakes. a little to a small degree bit disquieted regarding ice, I even have ne'er done it before, and that i failed to have correct icing tips. however Ansh insisted he needed cupcakes for the Spring pageant in his preschool.
Keeping my fingers crossed I went ahead and created a batch. They tasted extraordinary and looked adequate.
What You Need :
All-Purpose Flour / Maida : 1 1/4 cups
Baking Powder : 2 tsp
Salt : 1/4 tsp
Cocoa Powder : 1/2 cup
Boiling Hot Water : 1 cup
Butter : 1/2 cup, unsalted and at room temperature
Sugar : 1 cup
Vanilla Extract : 1 tsp
For Frosting:
Chopped White Chocolate : 150 gms
Butter : 150 gms
Icing Sugar : 160 gms
Vanilla Extract : 1 tsp
Baking Powder : 2 tsp
Salt : 1/4 tsp
Cocoa Powder : 1/2 cup
Boiling Hot Water : 1 cup
Butter : 1/2 cup, unsalted and at room temperature
Sugar : 1 cup
Vanilla Extract : 1 tsp
For Frosting:
Chopped White Chocolate : 150 gms
Butter : 150 gms
Icing Sugar : 160 gms
Vanilla Extract : 1 tsp
Preheat oven to 190 degrees C.
Prepare muffin tray by lining with muffin cups.
Mix cocoa powder and boiling hot water till smooth and let it cool to room temperature.
Whisk together the flour, baking powder, and salt, till mixed well.
With electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add one egg at a time and beat till smooth.
Beat in the vanilla extract.
Add the flour mixture and mix till just incorporated.
Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 20 mins till a toothpick inserted into a cupcake comes out clean.
Do not over bake or the cupcakes will be dry and crumble easily.
Remove from oven and let them cool.
After the cupcakes have completely cooled, frost with icing.
Prepare muffin tray by lining with muffin cups.
Mix cocoa powder and boiling hot water till smooth and let it cool to room temperature.
Whisk together the flour, baking powder, and salt, till mixed well.
With electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add one egg at a time and beat till smooth.
Beat in the vanilla extract.
Add the flour mixture and mix till just incorporated.
Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 20 mins till a toothpick inserted into a cupcake comes out clean.
Do not over bake or the cupcakes will be dry and crumble easily.
Remove from oven and let them cool.
After the cupcakes have completely cooled, frost with icing.
Chocolate Frosting:
Melt the chocolate in a heatproof bowl over a double boiler. Remove from heat and let cool to room temperature.
With an electric mixer or with a hand mixer, beat the butter until smooth, for about 1 minute.
Add the sugar and beat until it is light and fluffy. Beat in the vanilla extract.
Add the chocolate and beat on low speed until incorporated.
Melt the chocolate in a heatproof bowl over a double boiler. Remove from heat and let cool to room temperature.
With an electric mixer or with a hand mixer, beat the butter until smooth, for about 1 minute.
Add the sugar and beat until it is light and fluffy. Beat in the vanilla extract.
Add the chocolate and beat on low speed until incorporated.
You can spread this frosting on the cupcakes with help of a spatula, or pipe it with help of piping bag.
Mom’s Tips:
Cupcakes are usually best the day they are made.
You can also cover and store for a day or two.
If piping the frosting, I suggest to use a big open star tip to get nice swirl or a flower shape.I had a small sized tip, so the icing was not as pretty as I expected.
Cupcakes are usually best the day they are made.
You can also cover and store for a day or two.
If piping the frosting, I suggest to use a big open star tip to get nice swirl or a flower shape.I had a small sized tip, so the icing was not as pretty as I expected.
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