Cupcake Tips & Bakery Frosting Recipe

Cupcake tips

To achieve a tradition cupcake shape, it must be filling inside the paper line at least 2/3 full.
Mostly the cupcake recipes yield between 18 – 24 nos. of cupcakes.
Use sprinkles is one of the quickly embellish a frosted cupcake.
Frosted cupcakes should be kept in an airtight container in the refrigerator.
Cupcakes without frosting store well in the freezer.

Bakery Frosting Recipe

2 Cups Shortening
½ Cup Nondairy Creamer
1 teaspoon Almond Extract
1 package (32 ounces) Confectioners Sugar
½ to ¾ Cup Water
Food coloring (optional)

Use a large mixing bowl and beat together the shortening, creamer and extract. Gradually mix in the sugar. Then add enough water for desired consistency. Store in the refrigerator and bring to room temperature before using.

CUPCAKE CAKES

A Few Tips For Making Cupcake Cakes


TIPS NO:1

To begin your own cupcake cake, you have to prepare a foil-lined cake board or a sheet of cardboard which is wrapped with aluminum foil. Since the cake are easy to move, you have to make sure the cake have a wobbly base especially with a cupcake cake. It is most important to have a good stability and easy to transfer the goods as little as can be.

TIPS NO:2

Before you start, you have to do layout first by using paper circles so that you know where exactly to put your cupcake; also to avoid them all go down and make sure they all can fit on your base.

TIPS NO:3

Usually leave the cupcakes in their paper liners is a good idea. Beside that it's easier to stick them to the cake board, stable and even. Place the cupcakes close to each other, once you have decided with the shape of your cupcake and put a little of icing around the bottoms of the cupcakes.

TIPS NO:4

Obviously some cupcake cakes are made from cupcakes but other at first glance similar look like regular cake. Let say, if you want a regular cake, treat the cupcakes and visualize it as a single unit. Once you frost the cupcakes, used your knife or spatula to sweep over the cupcakes in one motion. By using a thicker frosting it can clear the gaps between the cupcakes. You also can use a decorating bag to draw smooth motions along the perimeter or across cake.


It is fun to make you own cupcakes cakes during family occasion or celebrate party. You'll have an original image as well as the size of your cakes. Hope you'll enjoy the tips for making your own cakes out of cupcakes.

MINI CHOCOLATE CUPCAKES

For me I really love baking for big groups of people especially friends and family which I often to try out new recipes for any occasion or gathering. I usually bake in a large quantities but make sure it is easy to make and the ingredient must be always enough and easy to find in the glossary shop.

These mini cupcakes are smaller than normal cupcakes and easy to make. The recipe actually makes enough for 4 dozen mini cupcakes sometimes even more. For what you realize it only take about two or three bites and talking about 4 dozen it doesn’t feed so many people. During parties, people are coming rarely eat that much dessert if there are various types of desserts. Where everyone can eat the whole mini cupcake with no waste, meaning to say they not go back for seconds or most probably no need to provide extra. The recipe I want to share to your all is called “Mini Chocolate Cupcakes”.



Mini Chocolate Cupcakes with Cream Cheese Frosting (Topping)

The ingredients:-
• 1 1/2 cups all purpose flour
• 2 tsp instant coffee powder (optional)
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 cup sugar
• 3/4 cup milk (prefer low fat)
• 1/2 tsp baking soda
• 1/2 cup vegetable oil
• 2 tsp apple cider vinegar
• 1/4 tsp salt
• 1 tsp vanilla extract

First the oven must be heat up to 350F. Prepare 48 muffin cups with paper liners. Then in separate of a large bowl, put all the purpose flour (after sift), cocoa power, instant coffee powder (optional), sugar, baking soda, baking powder and salt.

Secondly, whisk all together the milk, vegetable oil, vinegar and vanilla extract in medium bowl. Mix it with the dry ingredients and start to stir until it well combined with no streaks. Lastly pour the batter into the muffin cups by filling each about ¾ full and bake around 10 – 12 minutes until the center comes out clean. Later turn cupcakes out form the oven to make it completely cool before we do topping.

The ingredients:- Cream Cheese Frosting (Topping)
• 6 oz cream cheese (room temperature)
• 6 tbsp butter (room temperature)
• 1 tsp vanilla extract
• 1 – 2 tbsp milk / cream
• 2 – 3 cups confectioners’ sugar

Mix the cream cheese and butter in a large bowl. Then pour in vanilla, milk and slowly add the confectioners’ sugar until this frosting reaches the desired consistency. Fill the frosting inside a pastry bag with a star tip and begin to frosting onto the top of cooled mini cupcakes. For this type of portion, we can make up around 4 dozen cup cakes.