ingredients need to be folded into the baer instead of beaten with a mixer. When combining two mixtures of different consistencies, folding helps blend them without deflating the baer. Use a rubber spatula for this task.
When you think the cupcakes are done, stick a clean toothpick into the center. If it comes out clean, the cupcakes are ready. If it comes out with baer on it, they need more baking time.
Be sure to wait for your cupcakes to cool completely before you frost them, or the frosting might melt and drip off of them.
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Bakin wit car
Adults have lots of culinary wisdom, and can help keep you safe in the kitchen. Always have an adult assist you, especially if your recipe involves high heat, hot ovens, sharp objects, and electric appliances.
This symbol appears throughout the book to remind you that you’ll need an adult to help you with all or part of the recipe. Ask for help before continuing.
Measuring cups and spoons help you measure ingredients accurately and easily. Choose graduated sets for dry ingredients and a liquid pitcher for wet ingredients.
Rubber spatulas, whisks, and wooden spoons are helpful for mixing baers and folding ingredients, food coloring, and sprinkles into baers and frostings.
An electric mixer is handy for making baers and frostings and for beating egg whites.
Oven mis or pads protect your hands from hot pans, oven racks, muffin pans, and cookie sheets.
An ice cream scoop is helpful for dividing baer evenly into muffin pans.
A piping bag fied with a pastry tip is a fun and prey way to frost cupcakes.
Pastry tips come in a variety of sizes and shapes, including plain, star, petal, and leaf.
Small metal icing spatulas are good for spreading frosting on cupcakes and transferring hot cupcakes to a wire rack.
Rimmed cookie sheets, especially thick ones, are useful for toasting coconut and transporting cupcakes while they are cooling.
10
The best part of cupcake making is decorating. Gather an assortment of colorful liners, sprinkles, and food coloring for a big batch of creativity!
Cupcak ecatin 1
01
Cupcake liners are available in a variety of colors and paerns. If you’re feeling festive, match your liners to the colors in your frosting and/or sprinkles.
Sprinkles come in all different shapes, colors, and sizes. We provide suggestions for which to use in some recipes, but let your imagination run wild and choose whichever you like. Keep in mind that some might bleed when added to baer, so be careful when folding them in.
Piping tips for pastry bags come in many shapes and sizes. Each tip is labeled with a number—the smaller the number, the smaller the hole. It’s useful to have at least one plain and one star-shaped tip on hand to create different decorations.
To fill a pastry bag, firmly push a piping tip down into the small hole at the boom of the bag. Form a cuff by folding down the top one-third of the bag. Place one hand under the cuff. Using a rubber spatula, scoop the frosting into the bag with your other hand, filling the bag halfway. Unfold the cuff, push the frosting down toward the tip, and twist the bag closed where the frosting ends. Squeeze the bag from the top when you pipe.
If you’d like to use the same frosting to pipe different shapes, use a coupler aachment on your piping bag so you can change tips easily.
Favite
Cupcaks
Dvil’s Food Cupcaks
These moist cupcakes have a slightly richer texture than the Chocolate Cupcakes on page 25 and are a great match for a decadent chocolate glaze. Sugared flowers are surprisingly simple to make and are a prey way to dress up treats for a special day.
Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the granulated sugar, brown sugar, and buer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about one-third of the flour mixture and mix on low speed just until blended. Pour in about half of the water and about half of the buermilk and mix on low speed just until combined. Add about half of the remaining flour mixture and mix on low speed just until blended. Pour in the remaining water and buermilk and mix just until combined. Add the remaining flour mixture and mix just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula.
Step 3: Divide the baer evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
Step 4: Spoon the chocolate glaze over the cupcakes and decorate the cupcakes with sugared flowers (if using).
cup all-purpose flour¼ cup unsweetened cocoa powder, sied¾ teaspoon baking soda¼ teaspoon salt
½ cup granulated sugar½ cup firmly packed light brown sugar tablespoons (½ stick) unsalted buer, at room temperature
large egg
teaspoon vanilla extract½ cup lukewarm water¼ cup buermilk
Rich Chocolate Glaze (page )
Sugared
