Vegetarian Orange Cupcake with Orange Buttercream Icing

My first recipe entry after the hiatus! I was actually supposed to post the recipe for the carrot rice which went along the Ayam Masak Merah. However, I thought I should start off with something sweet and hence recipe for these lovely cupcakes. For the very first time I tried making the cupcake batter and also the buttercream icing in a food processor and I was indeed very pleased with the results.

VEGETARIAN ORANGE CUPCAKE WITH ORANGE BUTTERCREAM ICING

* This recipe yields 28 mini cupcakes

FOR THE CUPCAKE

INGREDIENTS:

Self- rising flour	250 g
Fine granulated sugar	200 g
Salted butter (at room temperature)	200 g
Evaporated milk	1 3/4 cup
Orange juice	1/4 cup
Rind of 2 oranges
Baking powder	1/2 tsp
Vanilla extract	1 tsp
Honey	1 tsp

METHOD:

1.   Preheat the oven at 180 degree Celsius.

2.   Sift together the self-rising flour and baking powder.

3.   Finely grate rind of two oranges and squeeze the juice of those oranges.

4.   Mix the orange juice with the evaporated milk and keep aside.

5.   Cream the butter and sugar in the food processor until fluffy.

6.   Mix in the sifted flour and milk mixture alternately.

7.   Lastly, mix in the orange rind, vanilla extract and honey.

8.   Pour the batter into cupcake cups about 2/3 full.

9.   Bake for about 25 to 30 minutes or until when a cake tester/toothpick inserted in the middle of the cupcake comes out clean.

10.   Once the cupcakes are done, remove from oven and let them cool completely before icing it.

FOR THE BUTTERCREAM ICING

INGREDIENTS:

Icing sugar	3 cups
Salted butter (at room temperature)	3/4 cup
Orange juice	1 tbsp
Vanilla extract	1 tsp
Rind of 1 orange Orange juice	1 tbsp
Orange food colouring (optional)	1-2 drops

METHOD:

1.   Pulse the icing sugar to break up all the lumps.

2.   Add in the butter and beat until it is well incorporated.

3.   Mix in the orange rind,orange juice and vanilla extract. Mix in the food colouring as well, if desired.

4.   Place the buttercream icing in a disposable icing bag with any tip of choice and pipe as desired. I did a two-toned icing and I followed the method in this video.

Dark Chocolate Cupcakes With Espresso Buttercream

When I made these chocolate cupcakes, I decided that I shall pair it with espresso buttercream instead of chocolate buttercream. I did this because the cupcake was already very chocolatey and the contrasting flavours from the espresso buttercream would complement the rich chocolate cupcakes. The cupcake recipe was adapted from Cake On the Brain and the buttercream recipe was my own.

Start by melting together the butter, chopped chocolate and cocoa using a bain marie. Once the mixture has melted remove from heat and whisk it to combine the ingredients well and keep aside.

In a separate bowl, beat the eggs.

Add in the sugar and vanilla extract and mix well.

Stir in the melted chocolate mixture and combine well.

Go on to stir in the the sifted ingredients. Once that is done, mix in the yogurt.

Pour the prepared batter equally in a lined muffin tin and bake in a preheated oven for 20-25 minutes, or until when a toothpick/cake tester inserted in the middle of the cupcake comes out clean.

Let the cupcakes cool completely before frosting them. For the buttercream frosting, start by beating the butter till pale and fluffy.

In a separate cup or bowl, mix together the instant espresso/coffee powder, milk and vanilla extract to make a paste. Add the paste to the butter and continue to beat until the paste is well incorporated into the butter. Then beat in the sifted icing sugar little by little to make the buttercream.

Place the buttercream in an icing bag with desired shape nozzle and frost the cupcakes as desired.

DARK CHOCOLATE CUPCAKES WITH ESPRESSO BUTTERCREAM

+PRINT RECIPE HERE

For the cupcakes
INGREDIENTS:

1/2 cup salted butter, at room temperature
50g bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup plain flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs, at room temperature
3/4 cups fine granulated sugar
1 tsp vanilla extract
1/2 cup plain yogurt

METHOD:

1) Preheat the oven at 180 degree celcius.
2) Sift together the plain flour, baking soda and baking powder and keep aside.
3) Using a bain marie, melt together the butter, chopped bittersweet chocolate and cocoa powder. Once the mixture has melted, remove from heat and whisk it to make sure all the ingredients are well incorporated.
4) In a separate bowl, beat the eggs for about a minute. 
5) To the beaten eggs, add in the sugar and vanilla extract and beat till nice and fluffy.
6) Add in the cooled melted chocolate mixture and mix well.
7) Stir in half of the sifted flour and incorporate well.
8) Mix in the yogurt and mix in well the remaining flour.
9) Divide the batter equally in a lined muffin tin.
10)Bake for 20-25 minutes, or until when a toothpick/cake tester inserted in the middle of the cupcake comes out clean.

For the espresso buttercream
INGREDIENTS:

1/2 cup salted butter, at room temperature
3 cups icing sugar, sifted
1 tbsp instant espresso/coffee powder
1 tbsp milk
1 tsp vanilla extract

METHOD:

1) Beat the butter till pale anf fluffy.
2) In a separate cup or bowl, mix together the instant espresso/coffee powder, milk and vanilla extract to make a paste.
3) Add the paste to the butter and continue to beat until the paste is well incorporated into the butter.
4) Beat in the sifted icing sugar little by little to make the buttercream.
5) Place the buttercream in an icing bag with desired shape nozzle and frost the cupcakes as desired.

*This recipe makes 12 standard sized cupcakes.

Linking this to: http://www.thelady8home.com/2013/08/16/weekend-gala-dinner-extravaganza-is-back-link-up/  

Vanilla Cupcakes With Vanilla Buttercream

I know I was supposed to post the Vanilla Cupcake With Vanilla Buttercream recipe, as I mentioned in my previous post and I apologise for the week long delay since I got cought up with work. The cupcake recipe is adapted from Pastry Affair and the buttercream recipe is mine. Lets just dive in straight into the recipe and method, shall we?

Start off by sifting together the cake flour, baking powder and baking soda and keep aside.

Next, in a bowl, cream together the butter and sugar till it resembles coarse breadcrumbs.

Add in the eggs one by one and beat well.

Go on to add the greek style yogurt, vanilla extract and vegetable oil and beat well.

Gradually add the sifted ingredients and mix well with a wooden spoon or spatula.

Lastly, pour in the milk and combine well to make a smooth batter.

Pour the batter into lined muffin or cupcake cups and bake in a preheated oven for 12-14 minutes or until a cake tester/toothpick inserted in the middle of the cupcake comes out clean.

Once the cupcakes are done, remove from oven and let it cool completely before frosting.

For the buttercream, start by beating the butter and vanilla till pale and fluffy. 

Gradually add in the sifted icing sugar and beat well. Add in food colouring if desired and mix well. 

Place the buttercream in a disposable piping bag with any tip of choice and frost as desired. I did a two toned icing with pink and white and I followed the exact method in this video here

attempted a rose swirl

normal swirl

couldn't resist a bite!

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

+PRINT RECIPE HERE
For the cupcakes
INGREDIENTS:
1/4 cup salted butter, at room temperature 
1 cup fine granulated/castor sugar 
2 eggs 
1/3 cup greek style yogurt ( or plain yogurt or sour cream)
1/4 cup vegetable oil 
2 tbsp vanilla extract 
1 3/4 cups cake flour (NOT self raising or plain flour)
1 1/2 tsp baking powder 
1/2 tsp baking soda 
2/3 cup milk

METHOD:
1) Preheat oven to 180 degree Celsius.
1) Sift together the cake flour, baking powder and baking soda and keep aside.
2) In a bowl, beat the butter and sugar till it resembles coarse breadcrumbs.
3) Add the eggs on by one and beat well. Make sure one egg is incorporated well before adding another.
4) Add the greek style yogurt, vanilla extract and vegetable oil and beat well.
5) Gradually add the sifted ingredients and mix well with a wooden spoon or spatula.
6) Pour in the milk and combine well to make a smooth batter.

7) Pour the batter into lined muffin or cupcake cups about 2/3 full or less.
8) Bake for 12-14 minutes or until a cake tester/toothpick inserted in the middle of the cupcake comes out clean.
9) Once the cupcakes are done, remove from oven and let them cool completely before frosting it.

For the buttercream
INGREDIENTS:
1 cup salted butter
3 cups icing sugar, sifted
1 tsp vanilla extract

METHOD:
1) Beat the butter and vanilla extract till its pale and fluffy.
2) Gradually add in the sifted icing sugar and beat well to make smooth buttercream.
3) Add food colouring, if desired, and mix well.
4) Place the buttercream in a disposable piping bag with any tip of choice and frost as desired.

* This recipe yields 16 regular sized cupcakes or about 28 mini cupcakes.

Linking this to: http://www.thelady8home.com/2013/08/16/weekend-gala-dinner-extravaganza-is-back-link-up/