Chocolate cupcakes

 

Christmas is gone and the new year is just around the corner. I know I was away for a really long time but since I started working again, my life changed completely and I had no time for anything. Its always so difficult to keep a balance in busy life with work. Anyway I would like to wish you all the best for the Christmas and the new year from the bottom of my heart! I am sharing with you this amazing chocolate cupcake recipe just to make everything sweet and sparkly! Happy new year everybody! Take care xx

Ingredient

Cupcakes

1 1/2 cup (143 gr.) plain flour
1 cup (68 gr.) cocoa powder
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
3 eggs
1 cup (150 gr.) caster sugar
1 cup (150 gr.) light brown sugar

1 tsp vanilla extract

2/3 cup (120 ml.) sunflower oil

1 cup (180 ml.) greek yogurt

Frosting

3 1/2 cups (420 gr) icing sugar
1 cup (230 gr.) unsalted butter (room temp.)
2/3 cup (65 gr) cocoa powder (sifted) 
1 2/3 cup (200 gr) cream cheese.
1 tbsp milk
1 tsp vanilla

Instructions

Cupcakes

• Preheat the oven to 180°C. Line 2 x 12-cup muffin tin with cupcake cases. – this recipe makes about 24-28 cupcakes. Set aside.
• In a bowl whisk all the dry ingredient. The flour, cocoa powder, baking powder, bicarbonate of soda, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, sun flower oil, and vanilla until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the greek yogurt. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and yogurt. Mix until combined. Becareful, don't overmix.
• scoop the batter into the liners with an ice cream scoop. Fill only halfway to avoid spilling over the sides.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

1. Frosting

• With a hand or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Add icing sugar, cocoa powder and vanilla extract. 
• Add the cream cheese and mix until the frosting is smooth and creamy. if you think the frosting is too thick add a bit of milk. 
• Decorate cold cupcakes with piping bag or with a pallet knife and sprinkle with sprinkles for colour. 

Banana muffins

If you ask me, I am always flirting with the idea of having cake for breakfast! Any cake really! From a layer cake full of frosting to any amazing breakfast muffin! Those banana muffins are just gorgeous with your morning coffee! 

Ingredients for 6 muffins:

• 1 mashed banana
• 1 egg
• 1/3 cup brown sugar
• 1/3 cup melted butter
• 2 tbsp sunflower oil
• 1/4 cup water
• 1 tsp vanilla extract
• 3/4 cup of flour
• 1/4 cup of oats 
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chocolate chips
• 1/4 chopped pecans
• some more oats for the top

Instructions:

• In a bowl add banana, egg, brown sugar, melted butter, oil, vanilla, water and mix until all combined. 
• In a separate bowl add the flour, oats, baking powder, cinnamon, salt and whisk. 
• Add the dry ingredients in to banana mixture and stir with a whisk until we have a smooth batter. Stir in the chocolate chips and chopped pecans. 
• Divide the batter into 6 lined muffin tin. Sprinkle some oats on the top of each muffin for decoration. 
• Bake the muffin in a preheated oven at 190C degrees for about 20-25 minutes or until a toothpick insert in to a muffin center comes out clean. 
• Leave them in the tin for 10 minutes, transfer in to a cooling rack to cool completely and serve with a cup of coffee. 

Vanilla Cupcakes

Fluffy vanilla sponge with light and airy frosting. Who could say no to that? This easy recipe is perfect for picnics, afternoon tea, birthday parties or any other occasion! 

Ingredient for 12 cupcakes

for the cupcakes:

• 3/4 cups self-rising flour
• 2/3 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

for theVanilla buttercream:

• 2/3 cup unsalted butter, softened
• 3 cups icing sugar
• 1/2 cup whole milk 
• 2 tsp vanilla extract
• gel food colour of your choice
• Confetti sprinkles for decoration (or sprinkles of your choice) 

Instructions

for the cupcakes:

• In a small bowl, combine flours, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. 
• Add the eggs and mix in medium speed. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scrape down the sides of the bowl in between each time. Beat until ingredients are incorporated but do not over beat. 
• Divide batter with an ice cream scoop in to a 12 cupcake tin lined with muffin cases. Fill about three-quarters full. 
• Bake in a preheated oven at 180C degree until a cake tester inserted in the center comes out clean about 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tin, and cool completely on the rack. 
• Once cupcakes have cooled, use a spatula or a piping bag with a tip of your choice to frost tops of each cupcake. Decorate with sprinkles and serve at room temperature.

for the Vanilla buttercream:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. 
• Add icing sugar, milk, and vanilla. Beat on medium speed until smooth and fluffy, 3 to 5 minutes. 
• Gradually add more milk if needed. At this stage you can add the gel food colour of your choice, mix well and decorate the cupcakes.  Store in an airtight container for up to 3 days.

Easter carrot cupcakes

 

Easter is around the corner and I was thinking to share with you my carrot cupcake recipe which I decorated with mini Easter eggs just to make them a little more festive! Let's grab an apron, get your kids and bake those beauties!

Ingredients for 12 cupcakes:

for the cupcakes:

• 1 1/3 cups plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinammon 
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 2/3 cup light brown sugar
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cup grated carrots (3 medium carrots)
• 1/2 cup chopped pecans
• 1/2 cups raisins

for the frosting:

• 1/2 cup unsalted butter (120 gr.) (room temperature) 
• 1 cup cream cheese (230 gr.)
• 4 cups icing sugar (420 gr.)
• 2 tsp vanilla extract
• mini Easter eggs & chocolate curls for decoration

Instructions 

for the cupcakes:

• In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, leave aside.
• In another large bowl, whisk together oil, brown sugar, caster sugar and eggs. Gradually add dry ingredients to oil mixture mixing until well combined. Stir in grated carrots, pecan and raisins.
• Divide the batter into 12 cupcake tin lined with muffin cases. Bake in a preheated oven at 180C degrees for 15-20 minutes, until a toothpick comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. 

for the frosting:

• In a bowl of a stand mixer, beat butter for a couple of minutes until is creamy. Then add cream cheese,  icing sugar and vanilla and mix until smooth. Top each cupcake with 2 tablespoons of frosting using a piping bag and a nozzle of your choice. Add 3 mini eggs on each cupcake and chocolate flakes (optional). 

Red Velvet Cupcakes

Hmm.. What can I say about these cupcakes? Maybe the most famous treats… Moist red sponge with a velvety cream cheese frosting, airy and fluffy like a cloud! In this post I am sharing my favourite recipe for red velvet cupcakes, my all time classic!

Ingredients for 12 cupcakes:

for the cucpakes

• 1 1/4 cup plain flour
• 2 tsp cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 1 cup caster sugar
• 1 egg
• 3/4 cup sunflower oil
• 1/2 cup buttermilk
• 1 tsp white vinegar
• 2 tsp red food coloring (liquid)
• 1 tsp vanilla extract

for the frosting

• 200 gr. unsalted butter (room temperature)
• 370 gr. icing sugar (sifted)
• 300 gr. cream cheese

Instructions

for the cupcakes

• In a mixing bowl, sift all the dry ingredients (flour, bicarbonate of soda, cocoa powder, salt).
• In a separate bowl mix all the wet ingredients (sugar, egg, sunflower oil, buttermilk, red food colouring, vanilla extract).
• With a spoon mix the dry ingredients in to the wet until the mixture is smooth.
• Take a cupcake tin and line it with cupcake liners. Divide the butter evenly using an ice cream scoop. Fill about 3/4 of each case.
• Bake the cupcakes in a preheated oven at 160C for about 20-25 minutes or you can check them with a toothpick. insert the toothpick in to the cupcake centre. If the toothpick comes out clean that means that your cupcakes are ready.
• Take the cupcakes out of the oven and leave them for ten minute. After transfer them on to a cooling rack and leave them there until they are completely cold.
• When they are cold, frost them with the cold frosting, sprinkle on top some sprinkles or red velvet crumbs and enjoy them with a cup of warm coffee!

for the frosting

• In a mixing bowl put the butter and the icing sugar and mix them until they are light and fluffy.
• Add the cream cheese and mix them on medium speed until we have smooth and light frosting.
• Transfer the frosting in to a piping bag with your favourite nozzle and leave it in the fridge for at least 30 minutes before you frost your cupcakes.