Scrumptious Cupcakes

Yes, this website is for cakes lovers, especially cupcakes. We provides recipes and decorating techniques for everyone who loves cupcakes. We also collect articles and inspirational tips related to cakes making, especially cupcakes. We also collect articles and inspirational tips related to cakes making.

Cupcakes History and Origin

Description : Sour Cream cupcake batter is filled with chunks of tart apple and walnuts and the topped with streusel and caramel

Yield : 18 Sticky caramel cupcakes

Ingredients : 

• 18 paper liners of your choice
• 2/3 cup peeled and diced Granny Smith Apples
• 2/3 cup wallnut halves, toasted
• 1 batch butter and streusel from crumb prepared without nuts and fruit
• 18 kraft caramels

Directions :

1. preheat oven to 350°F. Place Papper liners in all well of one 12 cup and 6 cup cupcake tin
2. fold the chopped apples and walnuts into the plain cupcake batter. fill each paper liner about one quarter of the way full with batter. top with a bit of streusel , then fill with remaining batter. top with remaining streusel. bake for about 22 minutes, or until a toothpick inserted in the center shows a few moist crumbs. cool pans on racks for 5 minutes. then remove cupcakes to cooling racks to cool completely
3. melt caramels in top of double boiler or in microwave. drizzle caramel over top of cooled cupcakes are now ready to serve

Edible cake toppers are one of the most popular types of cake decorating supplies. A fabulous cake topper truly takes a regular cake and turns it into something fantastic. The edible cake toppers are especially useful, because they are not only visually stunning, but are also actually a part of the cake and can be eaten along with the rest of it.

There are edible cake toppers available in all shapes and sizes. From round cake toppers to square and even octagon, you can find anything you want. The most important thing is choosing the right copper for each particular cake. For a child’s cake, for instance, you could go for cake toppers in the shapes of balloons or clowns, or even as your child’s favorite television character such as Dora or Elmo.

You can find cake toppers in the shapes of different celebrities as well, everyone from George Clooney to Miley Cyrus. These are some of the most popular cake toppers, because they are so intricate and interesting to look at. Have the face of your favorite actor, singer, band or even the star of your favorite reality TV show as the topper on a cake. There are even lovely seasonal cake toppers, which work depending on the time of year. Whether the cake is made for a Halloween event, Christmas, Easter, or any other holiday or season of the year, these cake toppers make the cake relevant and help bring everything together.
You can opt for personalized edible cake toppers, such as figurines of the bride and groom for a wedding cake, or in the shapes of the pets of a family for a birthday cake. Making it personalized creates a unique cake that is special for that particular customer, and makes them appreciate the cake that much more. Often people enjoy seeing themselves as figurines on the cake, whether as realistic versions or more characters of their real selves, the joys of cupcake wrappers and toppers are ceaseless.

Turn your cake into something tremendous and tantalizing with an edible cake topper. There are endless options to choose from, so no matter what the style or size of your next cake, the most important thing is to think about who the cake is being made for, or what occasion you are purchasing it for, and which toppers make the most sense as a result. Whether you are making the cake yourself or purchasing it customized from a store, the topper can make all the difference in the world.

Description : these start simply enough with basic yellow cake batter, for this recipe i have added some pumpkin pie spices to the batter. a cheescake-like pumpkin filling makes for a creamy surpris, they are simply frosted and topped with a sprinkling of nuts

Yield : 12 creamy filled cupcakes

Ingredients :

• 12 Paper lines of your choice
• 1 batch batter from yellow Cupcakes
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Description : Chocolate cupcakes are tropped with chocolate ganache glaze, and white chocolate “spider webs” are formed on top.

Yield : 18 Chocolate web cupcakes

Ingredient : 1½ batches Ganache glaze and frosting

Directions : 

1. Make sure Ganache is in a fluid state. use small offset spatula to apply ganache generously and smoothly to the top of each cupcakes
2. melt the white a chocolate in double boiler or in a small bowl in the microwave and place in a zipper top plastic bag. cut a small opening in the bottom corner of the bag
3. place the corner of the bag over the center of  a cupcake. squeeze gently and pipe a spiral all the way to the outer edge of the cupcake immediately, while the glaze and chocolate still soft, again starting at the center, draw the tip of the tin, sharp knife or toward the edge of the cupcake in a straight line, repeat this in a spoke pattern going around cupcakes
4. repeat step 3 for remaining cupcakes. chill cupcakes briefly until glaze is set. cupcakes are ready to serve

  Description :  here moist carrot cake is topped with orange-tinted Italian Meringue         Buttercream piped to like a pumpkin  with a green stem.

   Yield : 24 Jack O Lantern Cupcakes

   Ingredients :

• 1 batch Carrot Cake Cupcakes in green or brown paper lines
• 1½ batches Italian Meringue Buttercream
• 2 teaspoon vanilla extract
• green paste or gel food coloring, such as Wilton Icing Color in Moss Green
• orange paste or gel food coloring, such as Wilton Icing Color in Orange
• Pastry Bag and Coupler

Directions :

1. Place cupcakes on clean work surface. place the buttercream in a large mixing bowl and beat in vanilla extract. place about 1½ cups buttercream in a small bowl, tint it green, tint the remaining portion orange.
2. using pastry bag and smooth side. pipe curved vertical ribbons of orange buttercream on top of cupcake to make a pumpkin shape. as you pipe the ribbons that are to either the left or the right of center, gently curve them in the appropriate direction to give a sense of three dimensional roundness like a real pumpkin, the cupcake should be completely covered with ribbons of buttercream
3. pipe a green buttercream stem and stem cap going up and down in a upside down fan shape at the top center of the cupcake, using booth the smooth and ridged side of the tip. this will give a sense of texture.. Cupcakes are ready to serve

The best for these cupcakes is a chewy chocolate brownie. the look is that of a mummy with friendly but spooky eyes peering out from beneath his wraps!

Yield : 18 mummified cupcakes

Ingredient :

• 1  batch brownie cupcakes in white paperlines
• 1 batch classic confenctioner Sugar Frosting or Italian Meringue Buttercream
• 1½ teaspoons vanilla extract
• pastry bag and coupler
• yellow paste or gel food coloring

Direction :

1. place cupcakes on clean work surface. place frosting in a large mixing bowl, if using italian meringue Buttercream beat in vanilla extract, place in pastry bag and, using smooth side tip, form mummy’s wraps on top of cup cakes, leaving some brownie showing through for eyes. think about what it looks like to make a head wrap around an injured person, there should be angled wraps on the top of the mummy’s head, with some angled and some horinzontal ones beneath it eyes. each wrap should overlap the previous one to give realistic look. this one this one cupcakes where the photo examples really is worth a thousand word.
2. tint remaining frosting a nice yellow for glowing eyes, use pastry bag fitted for eyes, insert chocolate morsels, tip side down of center eyes to make iries, make sure you can see some yellow around the morsel. Cupcakes are ready to server.

Serves 8

Saffron cake is a well known Cornish treat traditionally baked for a special occasion; it is a dense textured fruited cake with a rich yellow colour. Excellent served for afternoon tea with some clotted cream. Ideally you want to use a rectangular dish, but don’t feel you need to rush out and buy one as pie dishes work just fine.

Preparation time: 20 minutes + overnight to steep the saffron + 2 hours resting time

Cooking time: 40-50minutes

Ingredients:

• Generous pinch saffron fronds+ 100ml (1/3 cup) hot water
• 125ml (½ cup) warm milk
• 1 sachet of dried yeast (7g)
• 500g (1lb2 oz) plain flour + extra for dusting
• Pinch of salt
• 1 teaspoon mixed spice
• 175g (6 oz) softened butter
• 175g (6 oz) soft brown sugar
• 375g (13oz) mixed dried fruit
• 55g (2oz) chopped candied peel
• 2 tablespoons milk
• 2 tablespoons Demerara sugar
• Clotted cream to serve

Instructions

1. Place the saffron in a small measuring jug and pour over 100ml of hot water. Cover and leave to steep overnight.
2. Line the base and sides of the dish with baking parchment.
3. Stir one teaspoon of the sugar into the warm milk, add the yeast and leave for 3-4 minutes to begin to work.
4. Sift the flour, salt and spice into a large warm bowl and rub in the butter. Stir in the sugar followed by the fruit and peel.
5. Make a well in the centre of the ingredients and pour in the yeast mixture, cover with a thin layer of flour and leave for 3-4 minutes until bubbles start to come through. Add the steeped saffron with the liquid and combine together in the bowl to form a soft dough.
6. Turn the mixture out onto a well-floured board and knead for 3-4 minutes. Place the mixture into the parchment lined dish and press to fit with your hand.
7. Cover with oiled cling film and set to rest in a warm place until it has risen, this will take around 2 hours. (See cook’s notes). Fifteen minutes before the end of resting, pre-heat the oven to 180ºC / 350ºF / Gas Mark 4 / Fan Oven 160ºC.

Chocoalte cake and frosting get a covering of chocolate cookie crumb “dirt.” A chocolate-covered graham cracker is the perfect shape for tombstone.

Yield : 18 cemetery-friendly cupcakes

Ingredients : 

• 1 batch Chocolate Cupcakes in brown paper liners
• 1½ batches Fudge Frosting
• 1¾ cups ground chocolate cookie crumbs
• 18 chocolate-covered graham crackers
• Wilton Icing Writer in color of your choice

1. Frost each cupcake generously using an icing spatula or a spoon. Place chocolate cookie crumbs in a wide bowl. Hold each cupcake over the bowl. Using a spoon or you fingers, scoop up crumbs and sprinkle over the frosting to cover completely. You want the surface to look like dirt. (Excess crumbs will fall back into the bowl and can be reused.)

2. Place chocolate-covered graham crackers flat on work surface. Use Icing Writer to write “RIP” on each one. (If you can fit it, you might also want to add a person’s name, as a joke but they’ll have to have a very short name!) Press graham cracker “tombstone” into “dirt” (see photo for placement). Cupcakes are now ready to serve.