Here are the best cupcakes recipes!

Name: Here are the best cupcakes recipes!
Uploaded: 2019-04-29T14:12:56Z
Duration: PT189.508S
Channel: Top Cookist ideas

published on 29 April, 2019 at 16:12

Hi Hat Cupcakes:

Ingredients
1 cup sugar
3 egg whites
2 tbsp water
½ tsp salt
¼ tsp cream of tartar
1 tsp vanilla extract
12 oz semisweet chocolate chips
2 to 3 tbsp canola oil

Directions
Prepare your chocolate cupcakes according to your favorite recipe.
In a large heatproof bowl, combine the sugar, egg whites, water, salt and cream of tartar. Using a handheld electric mixer, beat the mixture until it’s slightly foamy and the sugar is dissolved.
Set the bowl over a pan of barely simmering water. With the handheld mixer, beat on high for about 12 minutes, until the frosting is snowy white, beginning to form peaks
Add the vanilla extract, and beat for 2 minutes more, until the frosting thickens and forms stiff peaks.
Pipe a spiral of frosting into a 2-inch-high cone shape, using about ½ cup of frosting per cupcake.
Refrigerate or freeze while preparing the chocolate coating.
To prepare the chocolate coating, combine the chocolate chips and coconut oil in a medium, microwave-safe bowl. Microwave in 30-second intervals, stirring in between each interval, until the chocolate is completely melted and smooth. Transfer the melted chocolate into a 2-cup measuring cup, or a narrow and deep bowl or cup, and let cool for about 5 minutes.
Holding each cupcake by its bottom, dip each cupcake in the melted chocolate to coat the frosting completely, and allow any excess to drip off.
Allow the cupcakes to stand at room temperature for 15 minutes, or until the chocolate begins to set.
Place the cupcakes on a serving platter and refrigerate for 30 minutes to 1 hour to let the chocolate coating set completely.

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Watermelon muffins:

Cupcakes - makes 10-12 cupcakes
6 tbsp butter, softened
2/3 cup sugar
3 egg whites
1/2 cup sour cream
1 tsp vanilla extract
1 cup + 2 tbsp all purpose flour
1 & 1/2 tsp baking powder
1/4 tsp salt
green food coloring

Buttercream
2 sticks of butter, unsalted at room temperature
1/2 cup vegetable shortening
3-4 cups powdered sugar
3/4 tsp of powdered watermelon koolaid mix
small about of red food coloring, to give the buttercream a pinkish color
mini chocolate chips

Directions:

Cupcakes
Beat the butter and sugar until fluffy. Add in the egg whites.
Add in the sour cream and vanilla extract and beat again.
In another bowl, combine the flour, baking powder and salt, mix with a spoon.
Add the flour mixture to the wet ingredients.
Add in the green food coloring.
Divide the batter among the cupcake liners, filling each 1/2 full.
Bake at 350º F/180ºC for 15 minutes. Let them cool.
Buttercream

In a mixing bowl beat the butter and powdered sugar until smooth, about 2 minutes.
Add a small amount of red food coloring, mixing with an electric mixer.
How to assemble
Pipe the buttercream onto the cupcakes, add mini chocolate chips on top.

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Heart Inside a Cupcake:

Ingredients

200g soft unsalted butter
200g caster sugar
3 eggs
200g plain flour
1/2 cup whole milk
1/2 tsp vanilla extract
pink food colour paste

10oz cupcake dough
5oz Butter cream

Method
Beat eggs with sugar, vanilla and butter, and flour, milk and food colour.
Bake at 180C/350F for 30 minutes.
Cut the pink cake with heart shape.
Put cupcake dough into the muffin tin and add pink heart inside.
Bake at 180C/350F for 15 minutes.
Decorate with butter cream.