RASPBERRY CUPCAKE RECIPE

INGREDIENTS FOR MAKING THE RASPBERRY CUPCAKES makes 12 cupcakes
3/4 CUP Butter at room temperature
3/4 cup castor sugar
3 large eggs room temperature
3/4 cup self raising flour
3/4 teaspoon baking powder
1/2 cup raspberries frozen
1/2 teaspoon fresh mint leaves finely chopped
FOR THE RASPBERRY CREAM CHEESE FROSTING
50 grams butter at room temperature
100 Grams cream cheese
11/2 cups of powdered sugar
2 tablespoons raspberry jam without seeds

METHOD FOR MAKING THE CUPCAKES.
Preheat oven to 180 degrees C.Line the cupcake pan with paper liners.
In a bowl using an electric beater at medium speed cream the butter and sugar until light and fluffy.
Now add in the eggs one by one following each with a spoonful of the self raising flour.Mix until all ingredients are well incorporates.Now add the raspberries and finely chopped mint leaves and fold into the mixture gently until evenly dispersed.Spoon this prepared cupcakes batter into your paper lined cupcake pans about 2/3 rd full and bake in the oven for about 20-25 minutes till golden on top.Let the cupcakes remain in the oven for about 10 minutes to cool.Transfer to a wire rack and cool completely before frosting them.

METHOD FOR THE FROSTING
In a large bowl with an electric mixer beat the butter till it is creamy.Add the cream cheese and jam and beat again till the ingredients are well combined.Now mix in the icing or powdered sugar and beat well till the desired consistency is achieved.
Using a star nozzle fit it at the end of your piping bag and fill the frosting into the bag.Pipe swirls of the buttercream frosting to the top of each of your cupcakes and garnish with a raspberry to each to decorate.

CHOCOLATE LAVA CUPCAKE RECIPE

Chocolate is one of the most used and preferred ingredients that is used in making desserts.There are so many varieties of chocolates that you can use be it white chocolate,chocolate chips,dark chocolate etc.In this posts today we shall discuss the recipe for making chocolate lava cupcake.A chocolate cupcake filled with melted chocolate inside.Simply amazing .

 MAKES 12 CUPCAKES
INGREDIENTS REQUIRED FOR MAKING THE CUPCAKES
1 CUP Semi sweet chocolate chips
1 stick butter softened at room temperature
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1/4 teaspoon salt
4eggs
SUGAR-1/4 CUP
2 teaspoon cocoa powder
1/2 cup chocolate pieces

METHOD FOR MAKING CUPCAKES
preheat your oven to 350 degrees F or 180 Degrees C.line your cupcake tins with paper liners.
using a double boiler melt the chocolate chips and butter together.Now add the vanilla extract to this melted chocolate butter mixture and mix well.Pour the mixture in a large bowl.Now take another bowl and combine the all purpose flour,sugar .cocoa powder and salt in it.using a spoon gradually and gently  add the flour mixture into the melted chocolate mixture and mix well till all ingredients are well combined.Do not over stir the mixture.
Now add eggs one at a time into this mixture beating with an electric beater at a high speed after each addition till the becomes creamy and smooth.
Spoon this creamy mixture into your cupcake tins slightly more than 1/2 (half) filled,add the chocolate pieces into the centre as a filling.And pour the batter on top the cupcake tins each should not be more than 2/3 full(with the batter).Bake for about 10-15 minutes.The cupcakes will be puffed up and cooked from outside but will remain moist in the middle.
For frosting you can either sprinkle powdered sugar on top of the cupcakes or
opt for a chocolate glaze on the cupcakes
FOR THE CHOCOLATE GLAZE
INGREDIENTS REQUIRED ARE
50 grams semi sweet chocolate chips
2 tablespoons butter room temperature
1 cup powdered sugar
11/2 tablespoons of water

Method for making the chocolate glaze
In a saucepan melt the butter and  sugar together.Gradually add in the powdered sugar.Add water spoon by spoon depending on the consistency required for the glaze.

COCONUT CUPCAKES

COCONUT RUM CUPCAKES
This cupcake recipe is very simple and easy to make.

2 Cups all purpose flour
2 cups sugar
3 eggs large
butter room temperature(softened)-3/4 cup
baking powder-1 teaspoon
baking soda-1/4 teaspoon
coconut extract-1/2 teasppon
vanilla extract-1 teaspoon
1/3 cup coconut milk
1/4 cup shredded coconut
1/3 coconut rum(any brand)

METHOD
Preheat oven to 350 degrees F or 180 Degrees C.Line the cupcake pans with paper liners.
In a bowl using an electric beater,cream the butter ,sugar and eggs together till light and fluffy.Now add in the vanilla extract and coconut extract and continue beating till well blended.
Combine the dry ingredients( flour,baking powder and baking soda )together in a bowl.Now add half of the dry ingredients into the well blended butter-sugar-egg-extracts mixture,mixing well till all ingredients are well combined.Add in the coconut milk.Once the coconut milk is mixed well,add the remaining dry ingredients.add the coconut rum and fold in the shredded coconut.Mix well gently till a smooth batter is formed.
Now spoon this cupcakes batter into the cupcake tins and bake in the oven for about 20-25 minutes.once the cupcakes are cooked,let them cool completely before frosting them.

FOR THE FROSTING
INGREDIENTS REQUIRED ARE:
1 Cup of butter at room temperature (softened)
1/4 cup of coconut rum
1 tablespoon vanilla extract
3 cups of confectioner's sugar

METHOD FOR THE FROSTING
In a bownl with an electric beater beat the butter at a high speed till it is creamy and smooth.Add in the rum and vanilla extract and beat well again.Now gradually add in the confectioner's sugar one cup at a time beating well after each addition till the desired consistency is achieved.you can add only 3 cups of sugar or more cups depending on how thick you want your frosting to be.

Lemon-Coconut Cupcake
INGREDIENTS FOR THE CUPCAKES
BUTTER-1 stick room temperature softened
sugar-1 cup
eggs-2 large
flour-11/2 cups
1/2 cup sweetened coconut shredded
grated lemon zest-4 teaspoons
a pinch of salt
baking powder-1 teaspoon
milk-1/2 cup
for the lemon cream cheese frosting
3Tablespoons softened cream cheese
11/2 tablespoon butter softened
1/2 teaspoon grated lemon zest
11/2 teaspoon lemon juice
11/2 cups powdered sugar
1/2 cup shredded coconut sweetned 


METHOD FOR MAKING THE LEMON COCONUT CUPCAKES
Preheat oven to 350 degrees F or 180 Degrees C.line the cupcake tins with paper line.
Take a bowl and cream the butter and sugar in it with the help of an electric beater at a high speed.mix the eggs into the creamed mixture one at a time and beat well after each addition.
Now take another bowl and mix all the dry ingredients together in it(i.e flour,baking powder,salt.lemon zest,salt and shredded coconut).Now using spoon by sppon method  add this dry ingredients mixture into the creamed butter mixture alternating with milk.Mix well till all ingredients are well incorporated.Sppon this prepared cupcakes batter into the paper lined cupcake pans about 2/3 rd full and bake for about 20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.let the cupcakes cool completely before frosting them.

METHOD FOR THE LEMON CREAM CHEESE FROSTING
In a bowl beat the butter and cream cheese together with an electric beater till it is fluffy.Now add the lemon zest and lemon juice and beat well again.now add the powdered sugar 1/2 cup at a time and beat well till the frosting is thickened and fluffy and the desired consistency is achieved.Spread this frosting over the cupcake or pipe it with the nozzle of your choice and make beautiful swirls.garnish the frosting with shredded sweetned coconut.

Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut. 

EASY CUPCAKE RECIPE

THE RECIPE DISCUSSED UNDER THIS POST ARE VERY SIMPLE AND EASY TO MAKE.AND THEY TURN OUT REALLY WELL AND LOOK DELECTABLE AND EXOTIC TO TASTE.

CHOCOLATE  NUTTY BUTTY  CUPCAKE WITH CHOCOLATE FUDGE FROSTING

All purpose flour-2 cups

Butter room temperature softened-1 cup

3 large eggs

Baking powder -1 /2 teaspoon

Castor sugar-2 cups

Baking soda-1/4 teaspoon

Salt a pinch

Milk-1/2 cup

Cocoa powder-3 tablespoons

¾ cup-chopped nuts

Dark chocolate-melted ¼ cup(MELT THE DARK CHOCOLATE IN A DOUBLE BOILER AND LET IT COOL SLIGHTLY FOR A FEW  MINUTES SO THAT WHEN IT IS USED IN THE BATTER   PREPARATION IT IS SMOOTH ENOUGH TO BLENDED EASILY WITH THE OTHER INGREDIENTS .DO NOT COOL DARK CHOCOLATE FOR LONG AS IT WILL GET HARD AND NOT MIX WELL IN THE BATTER)

METHOD

Preheat oven to 350 Degrees F or 180 Degrees C.

Line the cupcakes tray with the cupcake moulds with paper liners of your choice.

Take a large bowl and mix in the flour,baking powder,salt,baking soda and cocoa powder together in it.sift these dry ingredients and set them aside to be used later on when preparing the cupcakes batter.

Now take one more bowl and using an electric beater at a high speed beat the butter and sugar together till the mixture turns creamy and light.Now turn the speed of the beater to low and add in the vanilla extract to this creamy mixture and beat.Add the eggs one at  a time beating well after each addition till all ingredients are well blended .NOW ADD IN THE MELTED DARK CHOCOLATE

Now add the sifted dry ingredients and milk alternately to this well blended mixture.add spoon by spoon and mixing well till it forms a smooth cupcakes batter.Gently fold in the chopped nuts into this smooth cupcakes batter.

Now pour this batter into paper lined cupcake pans and bake for about 15-20 minutes  till the cupcakes are cooked or till a toothpick inserted at the center of the cupcakes comes out clean.Allow the cupcakes to remain in the oven for about 10-15 minutes.

Remove from the oven and let the cupcakes cool completely before frosting them.

FOR THE FUDGE FROSTING

½  cup butter (unsalted)

¼ cup unsweetned cocoa powder

1/3  cup milk

3 cups powdered sugar

1 tablespoon vanilla extract

Finely chopped nuts for garnishing

Method

In a pan over low heat mix in the cocoa powder,milk  and butter together and cook till the butter melts completely.Bring it to a boil and remove from fire.

Now add in the powdered sugar and vanilla extract to this boiled mixture and stir .after this with an electric beater beat this mixture till it is smooth in consistency for frosting.Use it immediately .With a knife spread a layer over the cupcakes and garnish with nuts or frost with a piping bag and make swirls of your choice.

 DARK CHOCOLATE CUPCAKE WITH LEMON buttercream FROSTING
1 cup sugar
1 cup all purpose flour
1/3 cup dark cocoa powder
1/2  teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1 egg large
1/2 cup butter milk
1/4 cup oil
1/2 cup coffee
1/2 teaspoon vanilla extract

Method
Line your cupcakes tray with paper liners.
Preheat your oven to 350 Degrees F or 180 Degrees C.
In a bowl mix all the dry ingredients together(flour,cocoa powder,baking powder,baking soda,salt) sift them and set aside.
In another bowl beat the egg and sugar together till light and fluffy.Now add in the vanilla extract and beat well again.Turn the speed of the beater to low and Add the sifted  dry ingredients ,buttermilk,coffee and oil together and beat well with the beater till all ingredients are well blended and a smooth without lumps batter is formed.
Now pour this batter into your paper lined cupcake pans and bake for about 15-18 minutes.Cool the cupcakes in the cupcakes tray for about 10-15 minutes.Remove your cupcakes from the tray and cool them completely before frosting them.
FOR THE LEMON BUTTERCREAM FROSTING
THE INGREDIENTS NEEDED ARE:
11/2 sticks of unsalted butter softened                                    
3 cups of powdered sugar
1 teaspoon vanilla extract
1 tablespoon of  lemon juice
1 tablespoon of lemon zest(grated outer skin of lemon i.e lemon rind)
a pinch of salt
1 teaspoon lemon essence

METHOD
Cream butter in a bowl  with an electric beater or mixer.add salt,vanilla extract ,lemon zest,lemon juice and lemon essence and beat .Now add the powdered sugar 1 cup at a time and continue beating for about 5 minutes or more till the frosting is fluffy.pipe or spread this fluffy lemon buttercream frosting on your dark chocolate cupcakes and top with lemon zest