Tuesday, October 23, 2007

Frosted Duck Cupcake and Butter Cupcake Recipe

Click on the arrow twice to view video.

You can also watch this video on YouTube. Simply click on the link below.

Went to Anna’s place and filmed her icing a cupcake with her homemade meringue (‘mer-rang’) buttercream. I speeded up the video so that viewers will take less time to download and view. (The buttercream recipe and vanilla pound cupcake recipes mentioned in today’s post will be in Anna’s upcoming cupcake cookbook.)

This is the concentrated paste used to colour the buttercream. Liquid food colouring may not work here as it may change the consistency of the buttercream.

Dip a toothpick into the concentrated paste and use it to colour the buttercream.
Use a spatula to fold the paste till the buttercream is uniformly coloured.

These vanilla pound cupcakes were made by Anna. They are very versatile. Just by adding different ingredients, you can get various flavoured cupcakes. Chocolate chips, dried cranberries and sliced almonds all go well with these cupcakes.

Frost the cupcake (as shown in the video above), then decorate with a mini duck fashioned from fondant.
Pink meringue buttercream.

Teddy bear cupcake. The teddy bear is made from fondant. All done by Anna!

Here is my version of butter cupcakes. These are so quick and easy to make. It requires minimum effort but produces a variety of professional looking cakes. Make chocolate chip, raisin, banana, blueberry, cranberry and apricot cupcakes in 40 minutes! This recipe makes 12 regular sized cupcakes.

120g unsalted butter
120g caster sugar
120g self-raising flour
2 beaten eggs
1/2 teaspoon vanilla essence
Chocolate chips, blueberries, raisins, cranberries, etc.

Medium sized paper cases

Preheat oven at 180 degrees Celsius for 10 minutes.
Cut butter into cubes and cream it in an electric mixer. Add sugar and cream till sugar dissolves and mixture is light and creamy.
Sift flour into a bowl.
Keep the mixer on and add eggs and vanilla essence. Beat till well combined.
Add flour gradually into the electric mixer.
Arrange paper cases into muffin tray. Use 2 spoons to scoop the butter mixture into the paper cases.
Sprinkle chocolate chips, fresh blueberries, dried cranberries, etc, onto the mixture.
Bake for 20 to 25 minutes till golden brown.

Recipe Notes:
If self-raising flour is unavailable, replace it with 120g plain flour and 2 teaspoons baking powder.
When filling the paper cases with the cake mixture, fill them till about 3/4 full. The mixture will rise during baking and fill up the paper cases nicely without overflowing.
Ingredients such as chocolate chips and fresh blueberries taste great with these cupcakes. Do not mix these ingredients into the cake mixture and stir, as they will sink to the bottom during baking. Instead, sprinkle them on top of the cake mixture before placing in the oven. During baking, the mixture will rise and cover these ingredients beautifully.
Dried cranberries and raisins go well with these cupcakes too. So do other fruits like bananas and dried apricots. If using bananas, be sure to chop them finely. Do not mash or puree the bananas as this will cause them to sink to the bottom of the cakes. Ingredients such as kaya and peanut butter do not work well in these cakes due to their density. They will sink to the bottom during baking even if they are spread on top of the mixture before baking. It is better to pipe these ingredients over baked cupcakes.

Notice: Copies of the Delicious Asian Sweet Treats and Delicious Asian Baked Treats cookbooks were sold out at the magazine stores at Takashimaya and Paragon. Stocks have just been replenished today. Readers who were previously unable to get copies of both titles at those stores can do so now.

1. ADpost at Takashimaya (magazine store cum money changer) - the store is located within the Takashimaya Food Court, near the Gents/Ladies) 391, Orchard Rd, Ngee Ann City Tower A, Takashimaya (Food Dept) Basement 2, Singapore 238 873. Tel: 6836 3997, 6836 2663

2. ADpost at Paragon (magazine store cum money changer) - the store is located at Basement 1, opposite Guardian Pharmacy and next to GNC store) 290 , Orchard Rd, Paragon Shopping Centre, B1-19, Singapore 238 859. Tel: 6836 2996, 6836 6550.

Click on www.boostprints.com/stores to find out the locations of the other 13 stores.
(Do call the store before making a trip down because the stocks run out quite fast.)

To subscribe: I'll be posting more demo videos of my baking adventures. If you'd like me to inform you by email whenever I update my blog, simply click on 'comments' (below) and type your email address. (Your email address will be kept private and will NOT be published on this blog.) Or you can write to mail@boostprints.com
If you know someone who'd love to learn more about baking through videos, email this blog to him/her by clicking on the 'envelope' symbol below.


annie said...

Dear Oi Lin,

May I ask the cupcakes is baked at 180 for 20 to 25 mins.

My oven i must use only the top heat or both top heat n bottom heat must on?

Because I tried making cupcakes not ur recipe but it turn out burnt on the front and inside not cooked.

From ur reader,
Annie Tan

Oi Lin said...

Dear Annie,
Yes, the cupcakes are baked at 180 degrees Celsius for 20 to 25 mins.
I think it's best to use top and bottom heat when baking cakes. This way the cakes are heated evenly throughout.
To ensure that the cupcakes bake well, the oven must be preheated to 180 degrees Celsius first before putting the cupake batter in to bake. In other words, the oven must be hot before you put in the cakes to bake. This way, the inside of the cupcakes will be cooked.
Hope the above helps. Do let me know how your cupcakes turn out. Happy baking!

Oi Lin