Monday, December 15, 2008

Basic Cupcake Mix - recipe

A recipe from the cupcake course I attended

Base Cupcake Mix

200ml vegetable oil
375g caster sugar
2 large eggs (59g size)
200g natural full-fat yoghurt (Reduced fat won't work!! You can use Sour Cream instead)
50ml lemon juice (or 50g passionfruit pulp, or 50ml orange juice)
300g self-raising flour

Mix together the oil, caster sugar and eggs until combined and sugar dissolves. Sift the flour and add to the 'wet mix' along with the yoghurt and juice. Mix until combined. The mixture can be used immediately or can be refrigerated for up to approximately 1 week. Bake in a moderate oven until mixture 'springs back' when touched. Approximate baking times:
- mini cupcakes: 13 minutes
- regular sized cupcakes: 23 minutes
- texas sized muffins: 35 minutes

Frost with Cream Cheese frosting or Chocolate Ganache.

Variations:
* Add grated lemon, lime or orange zest.
* Add cinnamon
* Add cinnamon and zest
* Lemon zest with raspberries
* Place a berry eg raspberry in the bottom of each cupcake before adding batter.

Notes:
* This recipe produces flatter cupcakes if batter is used immediately. Cakes rise more if the batter is left to sit before using.
* If using passionfruit, tinned passionfruit is best as the pips are softer.

Other notes & recipes from the course:
Basic Cupcake Mix - recipe
Death by Chocolate cupcake mix - recipe
Chocolate Ganache - recipe
Cream Cheese Frosting for cupcakes - recipe
Chocolate Truffles - recipe

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