Cakes n bakes

Coconut cupcakes

Coconut cupcakeCoconut cupcake

Back again after a short break. My brother-in-law is an entrepreneur and launched his product in March. You can click on the below link for more information. http://www.automatic.com/. We were all excited about the launch and I wanted to treat him with something special. So came up with this coconut cupcake idea and baked it. This was just a starter for him 🙂 We had a wonderful dinner afterwards.

Ingredients:

1 1/2 cup  – all purpose flour

1 1/2 tsp -baking powder

1/4 tsp- salt

1 tsp- lemon zest

1/2 cup –unsalted butter (room temperature)

1 cup- granulated white sugar

2- large eggs

1 1/2 tsp – pure vanilla extract

1/2 cup milk

Cream cheese frosting:

2 1/2 cup – confectionary sugar

4 tbsp- unsalted butter (room temperature)

4 ounce- cream cheese (room temperature)

1/2 tsp- pure vanilla extract

Garnish:

2 cups- roasted unsweetened shredded coconut flakes

Preparation:

Pre heat the oven to 350 degrees F. Line up 12 muffin cups with paper liners.

Beat the butter in your electric mixer or stand mixer for two minutes. Add the sugar and beat for 4-5 minutes until smooth. Add eggs one at a time and beat well. Mix in vanilla extract until soft and fluffy. Add flour and milk alternatively (starting and ending with flour) and mix everything until well incorporated.

Coconut cupcake

Evenly fill all the liners.

Coconut cupcake

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over the cupcakes.

Coconut cupcake

Allow it to cool on a wire rack. Smear the frosting on the cupcake using a spatula and garnish with roasted shredded coconut flakes on top. (Dip the frosted side of the cake in a bowl containing coconut flakes).

Frosting:

Beat butter and cream cheese until smooth (2-3 minutes). Add vanilla extract and beat for a minute. Mix sugar in small portions at a time and  beat well until it forms stiff peaks. Add a tablespoon of milk if too thick or add little sugar if the mixture is thin.

Coconut cupcake

Coconut cupcake

Coconut cupcake

 

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Cakes n bakes

Super moist chocolate cupcakes

Chocolate cupcake

Well the word chocolate itself is mouth-watering to me! And I bet there are many chocoholics out there. I have tried many versions of chocolate cupcakes and I am very sure I will stick with recipe from now on. These cupcakes are so moist that you feel like having more of it. I had taken these cupcakes for a potluck party at my workplace and it was no doubt a great hit 🙂 All thanks to joy of baking which had this wonderful cupcake recipe which I fell in love with. Just changed the original recipe a bit for my taste buds and here I present the recipe to you all…

Ingredients:

1/2 cup – Dutch processed dark cocoa powder

1 cup – boiling water

1 1/3 cup –  Sifted all-purpose flour

2 tsp Baking powder

1/2 cup room temperature unsalted butter

1/4 tsp salt

1 1/4 cup – Granulated white sugar

2 – Large eggs

1 1/2 tsp pure vanilla extract

Frosting:

4 ounces – Unsweetened chocolate, coarsely chopped

2/3 cup Unsalted butter, room temperature

1 1/3 cups – Sifted powdered sugar or icing sugar

1 1/2 tsp  Pure vanilla extract

Preparation:

Pre-heat the oven to 375°F Line 16 cupcake liners and keep it ready. Whisk all the dry ingredients like salt, baking powder and all-purpose flour, keep aside. In another bowl mix the hot water and cocoa powder until smooth and bring the mixture to room temperature.

Chocolate cupcake

Beat the butter and sugar until light and fluffy, use a hand mixer or an electric mixer. Add the eggs one at a time and beat in vanilla extract.

Chocolate cupcake

Slowly add the flour mixture until everything is incorporated. Finally add the cocoa mixture and mix everything well.

Chocolate cupcake

Add the mixture to the cupcake liners until they are 2/3rd full.

chocolate cupcake

Bake for 17-19 minutes until tooth pick inserted comes out clean. Do not over bake the cupcakes as they will lose the moistness. Remove from oven and cool them on a wire rack.

chocolate cupcake

chocolate cupcake

Once the cupcakes cools,you can smear the frosting on the cupcake using a spatula or if you have a piping, use a large 1M thick open star tip to make the swirls on the cupcake.

Frosting:

Melt the chocolate pieces in the microwave or place the  heat proof bowl with chocolate  on a saucepan of simmering water. Mix it until it melts and forms a smooth texture.

chocolate cupcake

In another bowl beat the butter well, add the powdered sugar and beat again. Mix it until smooth and fluffy. Add the vanilla extract and the melted chocolate, beat until smooth and glossy for about 3-4 minutes.

chocolate cupcake

Smear or add into the piping and decorate the cupcakes as you like!

chocolate cupcake

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