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Cupcakes: Reference to Go
Azioni libro
Inizia a leggereValutazioni:
Valutazione: 3 stelle su 53/5 (2 recensioni)
Lunghezza: 103 pagine52 minuti
- Editore:
- Chronicle Books Digital
- Pubblicato:
- Jul 1, 2010
- ISBN:
- 9780811872676
- Formato:
- Libro
Descrizione
Drawn from the best-selling book, Cupcakes, this ebook includes such inviting recipes as Chocolate Mousse Cupcakes, Vanilla Cheesecake Crunch-Top Cupcakes and the deliriously delicious Lemon Angel Cupcakes. Here are 25 scrumptious ways to bring smiles faster than a kid can lick the batter off a beater.
Informazioni sul libro
Cupcakes: Reference to Go
Valutazioni:
Valutazione: 3 stelle su 53/5 (2 recensioni)
Lunghezza: 103 pagine52 minuti
Descrizione
Drawn from the best-selling book, Cupcakes, this ebook includes such inviting recipes as Chocolate Mousse Cupcakes, Vanilla Cheesecake Crunch-Top Cupcakes and the deliriously delicious Lemon Angel Cupcakes. Here are 25 scrumptious ways to bring smiles faster than a kid can lick the batter off a beater.
- Editore:
- Chronicle Books Digital
- Pubblicato:
- Jul 1, 2010
- ISBN:
- 9780811872676
- Formato:
- Libro
Informazioni sull'autore
Correlati a Cupcakes
Anteprima del libro
Cupcakes - Elinor Klivans
The Cupcakes
1. Kid-Simple Cupcakes
2. Banana Butterscotch Cupcakes
3. Lemon Coconut Snowballs
4. Chocolate Cupcakes with Chocolate Buttercream Frosting
5. White Mountain Chocolate Cupcakes
6. Strawberry Shortcake Cupcakes
7. Hummingbird Swirls
8. Chocolate Mousse Cupcakes
9. Orange-Glazed Cranberry-Spice Teacakes
10. Top-to-Bottom Crumb Cupcakes
11. Spring Bouquet Cupcakes
12. Apple Streusel Cinnamon Swirl Cupcakes
13. Sticky Fig Cupcakes with Brown Sugar Glaze
14. Vanilla Cheesecake Crunch-Top Cupcakes
15. Lemon Angel Cupcakes
16. Chocolate-Covered Mint Meltaway Cupcakes
17. Carrot, Orange, and Golden Raisin Cupcakes
18. White Christmas Cupcakes
19. Sticky Pecan Upside-Down Cupcakes
20. Chocolate-Covered Brownie Ice Cream Cone Cupcakes
21. Spiderweb Pumpkin Ginger Cupcakes
22. Fruity, Nutty Harvest Cupcakes
23. Chocolate-Covered Hi-Hats
24. Lemon Poppy Seed Butterfly Cupcakes
25. Red, White, and Blueberry Cupcakes
MAKING GOOD CUPCAKES
Keep it simple
is my cupcake motto. Cupcakes rely on straightforward and easy-to-understand methods. Most recipes that make 12 to 18 cupcakes use about 1 cup of flour, which results in about half the amount of batter that would be used for a large cake. These smaller quantities can be mixed together quickly. Making the frostings and toppings usually requires only beating or stirring the ingredients. Making cupcakes is relaxed, informal baking.
CUPCAKE SUPPLIES
Pans
Cupcakes are baked in muffin tins, which are also called muffin pans
or cupcake pans.
I prefer to use nonstick pans. Cupcake pans come in three sizes: regular, mini, and extra-large. Each cup of a regular cupcake pan—which might have either six or twelve cups—holds ¹/3 to ½ cup batter. Pans for mini-cupcakes, or tea cakes, have twelve 1-ounce cups. Pans for extra-large, or Texas,
cupcakes have cups with a 1-cup capacity and usually six cups per pan. To bake any of the recipes in this deck, you’ll need enough pans to bake 18 regular cupcakes, 48 mini-cupcakes, or 12 extra-large cupcakes.
Pan Liners
The paper or foil liners used to line cupcake pans, often labeled baking cups,
can be found at almost any supermarket. These fluted liners come in a regular 2 ½-inch size, a 1 ⁵/8-inch mini-size, and a 3 ½-inch extra-large size. These liners make for easy pan cleanup, keep baked cupcakes from drying out, and protect the cupcakes when they are transported to a picnic or during shipping.
Pastry Bags and Pastry Tips
A large pastry bag, about 16 inches long, is a useful tool, but a heavy-weight self-sealing freezer bag can be substituted. Disposable plastic pastry bags are another good option. A large star tip and a large plain tip are the only ones needed for decorating these cupcakes.
Wire Racks
Most cupcakes are cooled on a wire rack so the cupcakes do not get soggy on the bottom as they cool. Since standard rectangular racks hold about a dozen cupcakes, it is useful to have two of them.
MIXING AND BAKING CUPCAKES
When mixing a cupcake batter, it is important to know when you should beat the ingredients thoroughly and when you simply need to mix them together. Each recipe provides this information.
Most frostings simply require beating the ingredients together until smooth. Old-fashioned egg-white-and-sugar frostings, however, are beaten in a container set over a pan of hot water. These frostings need to be cooked until they increase in volume, become white and fluffy, and are firm enough to hold a shape.
To make powdered-sugar glazes, you simply stir the liquid and dry ingredients together. The consistency of these glazes can be adjusted by adding a little more powdered sugar to thicken them or a little more liquid to thin them.
FILLING CUPCAKE PANS
When filling pans or cupcake liners with batter, use a tablespoon or a smaller spoon to drop the batter into the center of each cup or liner. Rubber or silicone spatulas are useful for scraping all of the batter out of the bowl.
The size of the cupcake pan cups, of course, determines the cupcake size, but the quantity of batter you use for each cupcake is also a factor. Use less batter, and the cupcake will rise just to the top of the liner or pan. Use more batter, and the cupcake forms a big flat top that rises over the top of the pan.
Most of the recipes take advantage of the convenience of paper liners, but there are a few that omit liners. I don’t use them for upside-down cupcakes that have sticky bottoms, which would stick to the liners, or for angel food cupcakes, which need to climb the sides of the pan as they rise.
When making either dense or
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