FRUIT CUPCAKES
1 cup butter at room temperature
1 cup white granulated sugar
1 teaspoon vanilla extract
11/2 cup all purpose flour
2 tablespoons milk
1/2 cup fresh raspberries
1 teaspoon baking powder
1/2 teaspoon baking soda
RASPBERRY BUTTER CREAM FROSTING
INGREDIENTS
11/2 sticks of butter (softened)at room temperature
1 package of cream cheese
4 cups of powdered sugar
1 tablespoon of vanilla extract
3 tablespoons of raspberry puree(made fresh from 1/2 cup of fresh raspberry)
Method
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the flour,baking powder and baking soda together.sift and set aside.
In a bowl beat the Butter and sugar together with an electric beater at a high speed till the mixture is creamy and light.
Now add in the vanilla extract and milk and beat well again.Now mix in the sifted flour-baking powder -baking soda mixture and mix gently till all ingredients .Now add the raspberries and mix gently.Now spoon this batter into the lined cupcake pans about 2/3rd full and bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcake comes out clean.Let the cupcakes cool in the oven for 10 minutes.remove from oven and let the cupcakes cool completely before decorating them .
Method
Take a big bowl and with an electric beater beat the butter,vanilla extract and cream cheese together at a high speed till it is creamy and smooth.turn the speed of the beater to low and add in the powdered sugar one cup at a time and beat well with the beater .Now add in the fresh raspberry puree one tablespoon at a time and continue beating till the desired consistency for the frosting is achieved.
In case you want the consistency of the frosting to be more thick, you can add more cups of powdered sugar .
Pear cupcakes
1/2 cup butter (softened) at room temperature
1 cup granulated sugar
1 cup all purpose flour(sifted)
1 teaspoon baking powder(sifted)
2 large eggs
a pinch of salt
1 pear-finely peeled,cored and shredded
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake pans with paper liners.
In a bowl beat the butter and sugar together at a high speed with the beater till creamy and fluffy.
Now add in the eggs one at a time and beat well after each addition.Now add in the flour and baking powder and mix well till all ingredients are well blended.add in the salt and beat again till the batter is smooth and without any lumps.Now spoon in the shredded pear and stir with a spoon til well incorporated.Spoon this cupcakes batter into paper lined cupcake pans and bake in the oven for about 15-20 minutes or till a toothpick inserted in the center of the cupcake comes out clean.Let the cupcakes cool in the oven for sometime.remove from oven and allow the cupcakes to cool completely before frosting them.
BANANA CUPCAKES WITH COCOA FLAVOUR
11/2 cup-all purpose flour
cocoapowder (unsweetned)-2 tablespoons
baking powder-11/2teaspoons
butter-1/4 cup at room temperature(softened)
castor sugar-1/4 cup
1 egg large
banana 1 cup mashed
skimmed or toned milk-2/3 cup
1 teaspoon vanilla extract
Method
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the all purpose flour,baking powder and cocoa powder together.set aside.Take another bowl and beat the butter and sugar together with electric beater till it is creamy and light.Now add in the egg and vanilla extract into the creamy mixture and beat again.Add the flour-cocoa-baking powder mixture and mix well.add the skimmed or toned milk and mix all the ingredients till all are well blended.Now using a spoon add the mashed bananas and mix gently.
Spoon the batter into cupcake pans about 2/3 rd full and bake for about 2025 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool in the oven for about 10 minutes.Remove from oven and allow them to cool completely.
KIWI CUPCAKES
INGREDIENTS
1 cup all purpose flour
2 teaspoons baking powder
1 cup butter at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 kiwi fruit peeled and finely chopped
METHOD
Preheat oven to 180 Degrees C or 350 Degrees F.
line the cupcake pans with paper liners.
In a bowl mix the flour and baking powder together.Sift and set aside.In another bowl beat the butter and sugar together with an electric beater till it is light and creamy.Add in the eggs one at a time beating well after each addition.Add vanilla extract and beat well again.Now add in the sifted flour-baking powder mixture and beat well till the batter is completely smooth.Now with a spoon stir in the kiwi fruit.Spoon this kiwi cupcakes batter into paper lined cupcake pans about 2/3 rd full and bake in the oven for about 15-20 minutes till the cupcakes are cooked and golden brown.Let the cupcakes remain in the oven and cool for 10 minutes.remove from oven and allow the cupcakes to cool completely before frosting them.
PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING
INGREDIENTS
1/2 cup butter at room temperature (softened)
1 cup sugar
2 large eggs
1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup buttermilk
1/2 teaspoon grounded cinnamon
1 cup peach puree(for the puree peel the peaches and process the peach flesh in the blender)
FOR THE PEACH CREAM CHEESE
FROSTING
8 Ounces of cream cheese softened
1/2 butter at room temperature(soft)
2 cups powdered sugar
1 teaspoon vanilla extract
few drops of red gel or paste color(no liquid color)
few drops of yellow gel or paste colour(no liquid color)
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the flour and soda bicarbonate together.sift and set aside.In a bowl with an electric beater beat the butter and sugar together till it is creamy and fluffy.beat in the eggs one at a time .add in the vanilla extract and peach puree and beat well.Now add in the sifted flour-soda bicarbonate mixture alternating with buttermilk.Mix well so that all ingredients are well blended and the batter is smooth without lumps.Now pour this batter into the paper lined cupcake pans and bake for about 25-30 minutes or till the toothpick inserted at the center of the cupcakes comes out clean and the cupcakes is slightly golden in color.Cool the cupcakes in the pan for about 10 minutes.remove from oven and let the cupcakes cool completely before frosting them.
METHOD FOR PEACH CREAM CHEESE FROSTING
to get the peach color
Mix scant drops of red color in yellow food color.It will give you orange color.Add a few drops of this orange made color to your frosting scant drops at a time to get the desired peach shade for your frosting.
In a bowl with the beater cream the cream cheese ,vanilla extract and butter together till it is creamy.Now add in the powdered sugar one cup at a time and beat well till the frosting is thick and of desired consistency.Now add in the prepared orange food color a few drops at a time and mix to get the desired peach color for your frosting.
1 cup butter at room temperature
1 cup white granulated sugar
1 teaspoon vanilla extract
11/2 cup all purpose flour
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| RASPBERRY CUPCAKES |
1/2 cup fresh raspberries
1 teaspoon baking powder
1/2 teaspoon baking soda
RASPBERRY BUTTER CREAM FROSTING
INGREDIENTS
11/2 sticks of butter (softened)at room temperature
1 package of cream cheese
4 cups of powdered sugar
1 tablespoon of vanilla extract
3 tablespoons of raspberry puree(made fresh from 1/2 cup of fresh raspberry)
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the flour,baking powder and baking soda together.sift and set aside.
In a bowl beat the Butter and sugar together with an electric beater at a high speed till the mixture is creamy and light.
Now add in the vanilla extract and milk and beat well again.Now mix in the sifted flour-baking powder -baking soda mixture and mix gently till all ingredients .Now add the raspberries and mix gently.Now spoon this batter into the lined cupcake pans about 2/3rd full and bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcake comes out clean.Let the cupcakes cool in the oven for 10 minutes.remove from oven and let the cupcakes cool completely before decorating them .
Method
Take a big bowl and with an electric beater beat the butter,vanilla extract and cream cheese together at a high speed till it is creamy and smooth.turn the speed of the beater to low and add in the powdered sugar one cup at a time and beat well with the beater .Now add in the fresh raspberry puree one tablespoon at a time and continue beating till the desired consistency for the frosting is achieved.
In case you want the consistency of the frosting to be more thick, you can add more cups of powdered sugar .
Pear cupcakes
1/2 cup butter (softened) at room temperature
1 cup granulated sugar
1 cup all purpose flour(sifted)
1 teaspoon baking powder(sifted)
2 large eggs
a pinch of salt
1 pear-finely peeled,cored and shredded
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake pans with paper liners.
In a bowl beat the butter and sugar together at a high speed with the beater till creamy and fluffy.
Now add in the eggs one at a time and beat well after each addition.Now add in the flour and baking powder and mix well till all ingredients are well blended.add in the salt and beat again till the batter is smooth and without any lumps.Now spoon in the shredded pear and stir with a spoon til well incorporated.Spoon this cupcakes batter into paper lined cupcake pans and bake in the oven for about 15-20 minutes or till a toothpick inserted in the center of the cupcake comes out clean.Let the cupcakes cool in the oven for sometime.remove from oven and allow the cupcakes to cool completely before frosting them.
BANANA CUPCAKES WITH COCOA FLAVOUR
11/2 cup-all purpose flour
cocoapowder (unsweetned)-2 tablespoons
baking powder-11/2teaspoons
butter-1/4 cup at room temperature(softened)
castor sugar-1/4 cup
1 egg large
banana 1 cup mashed
skimmed or toned milk-2/3 cup
1 teaspoon vanilla extract
Method
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the all purpose flour,baking powder and cocoa powder together.set aside.Take another bowl and beat the butter and sugar together with electric beater till it is creamy and light.Now add in the egg and vanilla extract into the creamy mixture and beat again.Add the flour-cocoa-baking powder mixture and mix well.add the skimmed or toned milk and mix all the ingredients till all are well blended.Now using a spoon add the mashed bananas and mix gently.
Spoon the batter into cupcake pans about 2/3 rd full and bake for about 2025 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool in the oven for about 10 minutes.Remove from oven and allow them to cool completely.
KIWI CUPCAKES
INGREDIENTS
1 cup all purpose flour
2 teaspoons baking powder
1 cup butter at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 kiwi fruit peeled and finely chopped
METHOD
Preheat oven to 180 Degrees C or 350 Degrees F.
line the cupcake pans with paper liners.
In a bowl mix the flour and baking powder together.Sift and set aside.In another bowl beat the butter and sugar together with an electric beater till it is light and creamy.Add in the eggs one at a time beating well after each addition.Add vanilla extract and beat well again.Now add in the sifted flour-baking powder mixture and beat well till the batter is completely smooth.Now with a spoon stir in the kiwi fruit.Spoon this kiwi cupcakes batter into paper lined cupcake pans about 2/3 rd full and bake in the oven for about 15-20 minutes till the cupcakes are cooked and golden brown.Let the cupcakes remain in the oven and cool for 10 minutes.remove from oven and allow the cupcakes to cool completely before frosting them.
PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING
INGREDIENTS
1/2 cup butter at room temperature (softened)
1 cup sugar
2 large eggs
1 1/4 cup flour
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| PEACH CUPCAKESWITH PEACH CREAM CHEESE FROSTING |
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup buttermilk
1/2 teaspoon grounded cinnamon
1 cup peach puree(for the puree peel the peaches and process the peach flesh in the blender)
FOR THE PEACH CREAM CHEESE
FROSTING
8 Ounces of cream cheese softened
1/2 butter at room temperature(soft)
2 cups powdered sugar
1 teaspoon vanilla extract
few drops of red gel or paste color(no liquid color)
few drops of yellow gel or paste colour(no liquid color)
METHOD
Preheat oven to 350 Degrees F or 180 Degrees C.
Line the cupcake cups with paper liners.
In a bowl mix the flour and soda bicarbonate together.sift and set aside.In a bowl with an electric beater beat the butter and sugar together till it is creamy and fluffy.beat in the eggs one at a time .add in the vanilla extract and peach puree and beat well.Now add in the sifted flour-soda bicarbonate mixture alternating with buttermilk.Mix well so that all ingredients are well blended and the batter is smooth without lumps.Now pour this batter into the paper lined cupcake pans and bake for about 25-30 minutes or till the toothpick inserted at the center of the cupcakes comes out clean and the cupcakes is slightly golden in color.Cool the cupcakes in the pan for about 10 minutes.remove from oven and let the cupcakes cool completely before frosting them.
METHOD FOR PEACH CREAM CHEESE FROSTING
to get the peach color
Mix scant drops of red color in yellow food color.It will give you orange color.Add a few drops of this orange made color to your frosting scant drops at a time to get the desired peach shade for your frosting.
In a bowl with the beater cream the cream cheese ,vanilla extract and butter together till it is creamy.Now add in the powdered sugar one cup at a time and beat well till the frosting is thick and of desired consistency.Now add in the prepared orange food color a few drops at a time and mix to get the desired peach color for your frosting.
