Cupcake Recipes Delicious 3 - Cupcakes

There are many variations of classic cupcake recipe and many other ingredients and flavorings can be added to cupcakes interesting. Fruit is always popular, fresh or dried, nuts, coconut, ginger and grated carrots. The chocolate is of course an all time favorite. In fact, the range of other combinations is almost unlimited. Here are three recipes for delicious muffins are looking for something different. It would be ideal servedfor afternoon tea.

Cupcakes with white chocolate and raspberries

125 (4 ounces) butter, coarsely chopped
80 g (2 1 / 2 oz) eat white chocolate, coarsely chopped
1 cup powdered sugar
1 / 2 cup milk
1 / 2 cup flour
1 / 2 cup flour with yeast
1 beaten egg
100g (3 1 / 2 oz) frozen raspberries

Preheat the oven to 170oC (325oF). Line a 12 hole muffin tin with paper cases. Mix butter, chocolate, sugar and milk in saucepan over low heat until smooth. Transfer mixture in halfbowl and let cool about 15 minutes. Beat flour mixture into chocolate. Add the egg sometimes raspberries. Spread over cake mixture and bake on the cases of Patty 30 minutes or until tender. Let the pan cool for 5 minutes before going out on a wire rack.

Ice cream with white chocolate ganache. To make the ganache, bring half cup of cream to a boil in a saucepan, remove from heat. When bubbles disappear add 360g (11 1 / 2 ounces) coarsely chopped white chocolate to eat.Stir until smooth. Spread over cooled cake.

Banana Cupcakes with Passion Fruit Icing

125 (4 ounces) butter at room temperature, minced
3 / 4 cup firmly packed brown sugar
2 eggs
2 cups flour with yeast
1 teaspoon mixed spice
1 cup mashed banana (about 3 bananas)
3 / 4 cup sour cream
1 tablespoon milk

Preheat the oven to 170oC (325oF). Line muffin pans two-12 holes with paper cases. In a large bowl, using an electric mixer, butter and sugar until light andfluffy. Add eggs one at a time, mixing well after each addition. Sift flour and spices together. Fold into banana mixture with cream, sour cream and milk. Spoon the mixture into paper cases until two-thirds. Bake for 25 minutes or until the cake is cooked when tested. Cool in tin for 5 minutes, then a grid. Allow the ice with passionfruit icing.

Passion fruit glaze

In a medium heatproof bowl, combine 1 1 / 2 cups powdered sugar, 1 teaspoon of softened butter and 2tablespoons passion fruit pulp. Place over a pan of boiling water and stir until smooth and spreadable. Spread over cooled cake.

Orange and Carrot Cupcakes with Mascarpone Frosting

8 tablespoons unsalted butter
1 / 2 cup firmly packed brown sugar
Juice and finely grated rind of 1 orange
2 eggs, beaten
175 (6 ounces) shredded carrots
1 / 4 cup coarsely chopped walnuts
1 cup flour
1 teaspoon pumpkin pie spice
1 1 / 2 teaspoon baking powder

Heatthe oven to 180oC (350oF). Line a 12 hole muffin pan with paper cups. Beat the butter and sugar until light and fluffy orange zest. Gradually add eggs, mixing well after each addition. Squeeze excess moisture from the roots and add to mixture with walnuts and orange juice until combined. Add the sifted flour and pumpkin pie spices. Spoon the mixture into paper cases to 2 / 3 full. Bake for 25 minutes or until tender. Transfer to a rack andcool. With mascarpone cream frosting.

Mascarpone frosting to put 1 1 / 4 cups mascarpone cheese, 4 tablespoons sugar and grated rind of 1 orange in a large bowl and mix together until smooth and creamy. When cupcakes have cooled spread frosting on each cake. Store in refrigerator until ready to serve.

This cupcake recipes will make you a winner with family and friends.

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