Cups cakes are basically individual small cakes that when finished and decorated make an awesome gift or a solution to that birthday party or office functions where cutting and serving cake is too difficult.
When it comes to decorating, ones’ creativity is tested but with a little research/guidance from Chef Raphael and practice, you will be able to do it like a pro.
2 1/2 cups (250 grams) sifted flour
1/2 teaspoon salt
2 tablespoons (15 grams) cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk( To make it, add 1 tablespoon lemon juice for one cup of milk, stir and allow to rest for 10 minutes before using.Leave overnight or longer in fridge for better results)
2 tablespoons liquid red food coloring/For the powder food colour, choose the strawberry red colour and for 1 teaspoon, dilute with 2 tablespoon of water
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 -Tub (250 grams) cream cheese, room temperature
1 -Tub (250 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) icing sugar, sifted( You can use less by first tasting bfore adding the full amount)
1 1/2 (360 ml) cups cold heavy whipping cream (35-40% butterfat) You may use less
- Pre-heat the oven to 180C/350F Gas 4. Have your muffin tray ready and line with a suitable cup cake paper. No need to apply any butter to the tray.
- Sift the flour,cocoa and salt together in one bowl and set aside.
- In a separate bowl, beat the butter until soft then add the sugar and beat until mixed(about 2minutes)
Add the egg, one at a time, and thoroughly mixing one before adding the second one. Mix in the vanilla extract.
- In a measuring jug, add the food color to the butter milk and stir til fully mixed.
- Add the flour and buttemilk mixture in 3 batches starting and ending with the flour to the butter mixture. Make sure you mix the flour fully before adding the alternating batches of flour and buttermilk and make sure its fully mixed through.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Speed is of importance and if the oven is not ready, wait til its hot enough because you do not want the leavening effects of the baking soda to be lost.
- Using an ice cream scoop or suitable ladle, pour the cake mixture into the muffin tray to 3/4 level. This is to allow the cupcake room to rise.
- Bake at the centre of the the pre heated oven for about 15 minutes or when a toothpick/small knife inserted, comes out clean.
- When cooked, the cup cakes should have a even red colour and when they start turning brown, they are on the way of overcooking.
- If your oven can only take up one of the trays, bake one at a time when using a normal non convectional oven(the oven without a fan to spread heat all through)
For the frosting:
In a bowl, beat the cream cheese and mascarpone till smooth then add the vanilla and sifted icing sugar and mix completely
Add the cream(should be cold from the fridge) and mix it till the mixture is thick enough to be spread. Take care the cream is not too much and you’d rather add more than putting too much making it runny.
During frosting, use a small spoon/spatula to spread the icing on top of the cakes. You can also use a piping bag with a star nozzle to pipe a nice pattern.
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