Cupcakes are miniature cakes with whipped icing sugar, a candy garnish, or another kind of embellishment. Some cupcakes have a sweet filling, such as icing, jam, or compote, in the middle of the cake. These single-serving sweets can be made using regular cake batter; the only distinction between the baked products is their size. Cupcakes bake in tiny, individual cup-shaped wells in specialised pans, as opposed to normal cakes, which bake in a large pan.The idea of creating smaller cakes in tiny cups gave rise to the term "cupcake."
Ingredients
cupcakes:
1 3/4 cups all-purpose flour, properly weighed
one tablespoon of baking powder
A half-teaspoon of baking soda
0.5 teaspoons of salt
1 stick (113 grams) butter, unsalted, at room temperature
1/2 cup refined sugar
1/4 cup (50 grams) slender brown sugar packets
a single large egg and one yolk, both at room temperature.
1 cup (240 ml) of room temperature buttermilk
two teaspoons of lemon juice, fresh
1 tablespoon of lemon zest, fresh
3/4 cup (115 grams) berries, either fresh or frozen
2 tablespoons of regular flour
Regarding the buttercream:
3/4 cup (115 grammes) berries, either fresh or frozen (thawed if frozen)
2 sticks (227 grammes) of unsalted butter at room temperature
3 cups (306 grammes) of sifted powdered sugar
1/4 teaspoons of fine salt
Pure vanilla extract, two tablespoons
A tablespoon or two of heavy or whipped cream
for a garnish, use lemon zest
Procedure
step 1
the oven to 350 degrees Fahrenheit. 15 paper liners should be used to line two regular muffin pans.
step 2
Mix the flour, baking soda, baking powder, and salt in a medium bowl.
step 3
The butter and sugars should be mixed thoroughly and fluffyly in a large bowl using an electric mixer on medium-high speed for about 3 minutes. Add the egg and yolk and beat until mixed on medium-low speed. Buttermilk, lemon juice, and zest should all be combined. Beginning and ending with the flour mixture, alternately add the buttermilk mixture and stir until just mixed.
step 4
Toss the blueberries and 2 tablespoons of flour in a small bowl. Add to the batter and blend by folding with a spatula. Avoid overmixing at all costs to avoid making dense, gummy cupcakes.
step 5
The batter should be divided among the muffin trays and filled to the 3/4 mark in each. Until a toothpick inserted in the centre of the cake comes out clean, bake for 15 to 20 minutes. The cupcakes should cool in the pan for five minutes before being transferred to a wire rack to finish cooling.
BUTTER CREAM
step 7
Puree the blueberries in a food processor, blender, or immersion blender. To remove the skins, pour the pureed blueberries through a fine mesh strainer and into a medium bowl. Place aside.
step 8
Butter and sugar should be combined in the bowl of a stand mixer with the paddle attachment. Mix at low speed until thoroughly combined, then turn the speed up to medium and beat for an additional three minutes. For one minute on medium, add the salt and vanilla.
step 9
Once the buttercream is evenly coloured and flavoured but not too thin, scoop out half of it and gently stir in the blueberry puree. If the buttercream does become too thin, thicken it by adding extra powdered sugar. To bring out more of the purple hue of the blueberries, if desired, add a few drops of food colouring.
step 10
Cream should be added to the simple buttercream and thoroughly mixed.
Spinning Piping
step 11
Use a spoon to scoop the plain frosting into one section of a large piping bag fitted with a decorative tip (such as the Ateco #846). Scrape the frosting off the bag's exterior with your finger. then use the blueberry icing again. Make sure the frosting is aligned so that it begins in the same spot in the bag. If two colours overlap, it won't matter.
step 12
For a watercolor-like look, squeeze the bag to gradually blend the colours together. Before piping onto your cupcakes, twist the bag and squeeze out a test pipe to make sure the colours are dispensing evenly. Add lemon zest to cupcakes that have been frosted.
step 13
For up to a day at room temperature or up to three days in the refrigerator, serve or store. Before serving, allow it come to room temperature.
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Credit
Image by -Rita-👩🍳 und 📷 mit ❤ from Pixabay
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