Mini Vanilla Cupcakes

 

Another recipe from my bake! cupcakes and muffins board on Pinterest. And another keeper. I love that board so much. This is a fantastic recipe from the fabulous Michelle of brown eyed baker.

Mini Vanilla Cupcakes
Makes 12 cupcakes or about 50 mini cupcakes
Original Recipe: Vanilla cupcakes by brown eyed baker

Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick, 113g), room temperature
½ cup sour cream *I used plain yogurt
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Method
1. Adjust oven rack to middle position; heat oven to 350F/176C (I heat my oven at 160C). Line standard muffin/cupcake tin (I use patty tins) with paper or foil liners.
 
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes (I baked the mini cupcakes 15-20 minutes per batch). Remove the cupcakes from tin and transfer to wire rack to cool.

Cupcake Vanilla Mini
Menghasilkan 12 cupcake atau anggaran 50 cupcake mini
Sumber: Vanilla cupcakes by brown eyed baker

Bahan-bahan
1½ cawan tepung gandum
1 cawan gula kaster
1½ sudu kecil baking powder
½ sudu kecil garam
113g mentega tanpa garam, suhu bilik
½ cawan sour cream/krim masam *saya guna plain yogurt
1 biji telur grade A
2 kuning telur grade A
1½ sudu kecil esen vanilla

Cara-cara
1. Panaskan oven 350F/175C (saya panaskan 160C). Alas loyang muffin (saya guna patty tin) dengan kertas cupcake.
 
2. Dengan menggunakan whisk, gaul bersama tepung, gula, baking powder, dan garam. Kemudian, masukkan mentega, krim masam (atau yogurt), telur, kuning telur, vanilla dan pukul dengan menggunakan hand mixer dengan kelajuan sederhana hingga sebati.

3. Sudukan adunan dalam loyang tadi. Bakar selama 20-24 minit (untuk cupcake mini saya bakar 15-20 minit) atau sehingga permukaan kek kuning keemasan. 

 

Super Moist Dark Chocolate Mini Cupcakes

This is one of the recipes that I pin on my bake! cupcakes & muffins board on Pinterest. I am glad I found this recipe because it is superb! The cuppies stay moist days after baking them. I must remind you the batter is very thin, almost watery. But fret not. The recipe owner, Carol from a cup of mascarpone assures you that these cuppies "will rise and bake up beautifully" - and she is telling you the truth. They do bake up beautifully and stay moist for days! This recipe really yields a lot of cupcakes. I got about 150 mini cupcakes from this batter. Feel free to half the recipe if you want less cuppies :)

Super Moist Dark Chocolate Mini Cupcakes
Yields 30 cupcakes or approximately 150 mini cupcakes

Original Recipe: a cup of mascarpone

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey's "Special Dark" Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt *I used 1/2 tsp

2 eggs

1 cup milk

1/2 cup canola oil

2 teaspoons vanilla extract

1 cup boiling water or 1 cup hot brewed coffee

Method 
1. Heat oven to 350F/176C (I heat mine at 170C).  Line muffin pans (I use patty tins) with paper baking cups.  Set aside. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large  bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of hand mixer for 2 minutes.  Stir in boiling water or hot coffee (batter will be thin).
 

3. Fill cups 2/3 full with batter.  Bake 22 - 25 minutes (I bake for 20 minutes for the mini cupcakes per batch).  Place on wire racks and remove from the pans as soon as they're able to be touched without burning yourself. 

The batter is very thin. That's what makes them moist.

Super Moist Dark Chocolate Mini Cupcakes
Menghasilkan 30 cupcake atau anggaran 150 mini cupcake
Sumber: a cup of mascarpone

Bahan-bahan

2 cawan gula

1-3/4 cawan tepung

3/4 cawan serbuk koko Hershey's "Special Dark"

1-1/2 sudu kecil baking powder

1-1/2 sudu kecil baking soda

1 sudu kecil garam *saya guna 1/2 sk

2 biji telur

1 cawan susu segar

1/2 cawan minyak canola (atau apa-apa minyak sayuran)

2 sudu kecil esen vanilla 

1 cawan air panas atau kopi panas *saya guna kopi panas 

Cara-cara
1. Panaskan oven 176C (saya panaskan 170C). Alas loyang muffin (saya guna patty tins) dengan kertas cupcake.

2. Dalam satu bekas, gaulkan gula, tepung, serbuk koko, baking powder, baking soda dan garam.  Tambah telur, susu, minyak dan vanilla; Pukul dengan hand mixer pada kelajuan sederhana selama 2 minit.  Tuang air atau kopi panas ke dalam batter tadi. (batter akan jadi cair)

3. Isikan loyang muffin 2/3 penuh.  Bakar selama 22 - 25 minit atau sehingga masak (saya bakar 20 minit untuk mini cupcakes).  

Upside Down Apple Baby Cakes / Kek Epal Upside Down

 

This is a variation of the Apple Loaf Cake I've made before with the same recipe from Kak Yani. This time around, I did not cook the apples beforehand, bake them in a muffin pan and add apple slices and brown sugar at the bottom. I insist on using brown sugar to sprinkle at the bottom of the pan since it imparts more flavour once caramelised and for appearance sake too. The best part for me is the caramelised apples. Yum!

Upside Down Apple Baby Cakes

Original Recipe : MyResipi

Ingredients

• 3 apples - peeled and cored (1 apple is cut into cubes, another two thinly sliced) *I used royal gala
• 80g caster sugar
• a pinch of cinnamon (if you like)
• 100g butter - at room temperature
• 2 eggs
• 1 teaspoon vanilla extract (better if you have apple extract)
• 100ml plain yogurt (you may use fresh milk, fresh/whipping cream or buttermilk)
• 150g all-purpose flour
• 1 teaspoon baking powder 
• Some brown sugar for sprinkling 

Method:

1. Preheat the oven at 170C.
2. Cream the butter and sugar until pale.
3. Beat in the eggs and vanilla extract.
4. Mix in the plain yogurt.
5. Sift in the flour, baking powder and cinnamon. 
6. Fold in the cubed apples and mix well. 
7. Grease a 12-hole muffin pan with butter generously. Sprinkle about a teaspoon (or more) of brown sugar in each hole of the muffin tray. Arrange the thinly sliced apples at the bottom and sides of the muffin hole. Then, spoon in the cake batter evenly in each hole.
8. Bake the cakes for about 25 mins. 
9. Once cooled, turn the pan upside down to release the cakes. 

Kek Epal Upside Down

Sumber : MyResipi

Bahan-bahan

• 3 biji epal - dikupas dan dibuang bahagian tengah (1 biji epal dipotong kiub; dua lagi epal dipotong nipis-nipis)
• 80g gula kaster
• secubit serbuk kulit kayu manis (optional)
• 100g mentega- suhu bilik
• 2 biji telur
• 1 sudu kecil esen vanila (atau esen epal)
• 100ml yogurt (boleh diganti dengan susu segar, fresh/whipping cream atau buttermilk)
• 150g tepung gandum
• 1 sudu kecil baking powder 
• Gula perang untuk ditabur

Cara-cara:

1. Panaskan oven pada suhu 170C.
2. Pukul mentega dan gula hingga berkrim.
3. Masukkan telur dan esen vanilla. Pukul hingga kembang
4. Masukkan yogurt dan kacau.
5. Ayak tepung dan baking powder ke dalam adunan. 
6. Masukkan epal yang dipotong kiub tadi dan gaul secara kaup balik hingga sebati. 
7. Sapu loyang muffin dengan butter. Tabur sedikit gula perang (anggaran 1 sudu kecil) ke dalam setiap lubang muffin. Susun kepingan epal yang dipotong nipis tadi di dalam setiap lubang muffin dan tuang adunan kek sama rata.  
8. Bakar selama 25 minit atau hingga masak sempurna.  
9. Sejukkan kan kek dahulu sebelum dikeluarkan daripada loyang.