Pecan raisins cupcake

Ingredients: 
1) 250g butter, softened (I use Golden Churn) 
2) 180g castor sugar (I use unrefined sugar) 
3) 4 eggs, slightly beaten 
4) 250g top flour 
5) 1 tsp baking powder 
6) 2 tsp cinnamon powder (I like the smell, so I use more) 
7) 80g pecans 
 50g raisins (I should have used more  ) 

Method: 
1) Preheat oven to 160 deg C. 
2) When oven is ready, toast the pecans for 10 mins. 
3) Crush the toasted pecans into small pieces with a rolling pin. Leave to cool. 
4) Preheat the oven to 170 deg C or 180 deg C if you like a browner top. 
5) Sieve the flour, baking powder and cinnamon powder together. 
6) Add the raisins to the flour mixture. 
7) Cream the butter and sugar together till fluffy at slow speed. The sugar has not dissolved completely. 
 Add the eggs, one at a time to the butter mixture at slow speed. Make sure each addition is well mixed before adding the next egg. 
9) Spoon the flour mixture into the batter gradually at slow speed. Make sure each addition is well mixed before adding another spoon. 
10) Lastly add in the crushed pecans and mix at slow speed (the mixing bowl goes around about 3 times). 
11) Spoon the batter into cupcake paper cups. I weighed each cup, it is about 92 grams with the batter. 
12) Bake for 30 mins. I used the toothpick test. 


by Jennifer Quah

Cupcakes

Ingredients 
------------- 
5 nos eggs 
125g sugar 
125g cake flour 
15g sponge cake stabiliser 
15ml water 
115 unsalted butter (melted) 
1 tsp vanilia flavour 

Cream 
-------- 
Use whipping cream (sweeten type), whip till ready to use. 

Method 
-------- 
1. Whisk all ingredients except butter till white and fluffy 
2. Add in butter and mix well 
3. Pour into paper cups and bake at 180C for 20~25 mins 
4. Decorate on the cup and ready to serve

by QQnTT

Marble Cupcakes

Ingredients:
310g cake flour (original recipe call for self-raising flour)
2 tsp baking powder (Omit this if using self-raising flour)
250g salted butter
250g castor sugar
4 eggs (beaten)
45g baking chocolate melted with 1 tbsp milk (I use double-boil method)
1 tbsp cocoa powder (I add this to make it more chocolate flavour)
1/2 tsp vanilla essence
3 tbsp milk

Method:
Cream butter and sugar till light and fluffy.
Add egg mixture gradually, beat well after each addition.
Fold in sifted flour lightly into the mixture.
Add a little milk and vanilla essence and mix well.
Divide mixture into two equal portions.
Add melted chocolate and cocoa powder to one portion.
Scoop a tablespoon of batter into the paper cup, add the chocolate batter over it, repeat the process till all the paper cups filled with 1/2 full of batter.
Use a teaspoon or sharp object to stir the batter in the paper cups lightly, but don't overmix.
Bake in a preheated oven at 170 deg C for about 25 minutes or till the test skewer comes out clean.

By jthorge

Chocolate Cupcakes

Ingredients:
1 1/3 cups all-purpose flour (171g)
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (96g)
1/8 teaspoon salt
3 tablespoons butter, softened (43g)
1 1/3 cups white sugar (268g)
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Method:
1. Preheat oven to 175 deg C. Line a muffin pan with paper or foil liners.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
4. Fill the muffin cups slightly more than 1/2 full.
5. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
6. Frost with your favourite frosting when cool.

by Brenda ( 

http://mumlovescooking.blogspot.com/2007/05/chocolate-cupcakes.html)

Blueberry Cupcakes

Ingredients: 

120g unsalted butter, softened 
2/3 cup / 160g caster sugar 
1 cup / 185g self-raising flr 
½ cup / 125ml milk 
2 tspn vanilla essence 
2eggs 

1/2-3/4 cup(est) blueberries 
icing sugar, to dust 

Method: 

1) Preheat oven to moderate 180C. Line the muffin tray with paper cases. Put butter, sugar, flour, milk, vanilla essence and eggs in a bowl and beat with electric beaters on low speed for 2 mins, or until well mixed. Increase the speed and beat for 2 mins or until smooth and pale. 

2)Divide mixture evenly among cases, add in a few blueberries on top of the batter and bake 20mins or until cooked and golden. Transfer to wire rack to cool completely . 

3 )Dust cakes with icing sugar before serving. 


*To make icing cup cakes. Can omit the blueberries, mix ½ cup/60g sifted icing sugar, 1 tspn softened unsalted butter, ½ tspn vanilla essence to 3 tspn hot water to form a smooth paste, then spread icing on cooled cakes. 

*Alternatively, can other types of dried fruits eg. raisin per individual preference to the basic batter. 


by Jennifer

Black & White Choc Cupcake

Ingredients:
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips


Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.

Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.

With a spatula, add in choc and mix. Stir in flour and ground almonds.

Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.

Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.

Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.

Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)

Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.

by Buffetqueen

Billy's Vanilla, Vanilla Cupcakes

(Makes about 30 cupcakes)

Ingredients:
1 3/4 cups cake flour, not self-rising

1 1/4 cups unbleached all-purpose flour (I use Top Flour)

2 cups sugar (I add 1 2/3 cup)

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks = 250g) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon

pure vanilla extract

Method:
1. Preheat oven to 165°C. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)

(Makes enough for 30 cupcakes)

Ingredients:
1 cup (2 sticks = 250g) unsalted butter, room temperature

6 to 8 cups confectioners' sugar (icing sugar)

1/2 cup milk

1 teaspoon pure vanilla extract

Method:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

by jthorge (http://jthorge.blogspot.com/2008/08/cupcakes-for-teachers-day.html)