Cupcakes with icing
Votes: 19
Time: 30 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
Cupcakes with icing - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g plus 1 tbsp softened butter
- 1/2 cup plus 1 tbsp sugar
- 4 eggs
- 3/4 cup premium wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tsp vanilla extract
- 2 - 3 tablespoons of milk
- Additional equipment: 12-cup muffin pan and disposable paper cups
Royal icing:
- 2 egg whites from category CO eggs (or substitute with egg white powder)
- 3 cups powdered sugar
- 1 teaspoon lemon juice
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Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, powdered sugar, lemon juice, cupcake
Cooking the dish according to the recipe:
- Remove all ingredients from the refrigerator ahead of time to allow them to come to room temperature. This will make the muffins much fluffier. Preheat the oven to 205°C.
- Place all cupcake ingredients, except milk, in a food processor and blend until smooth. Pulse the mixture while adding milk through the hole in the lid of the processor until it reaches a smooth, runny consistency.
- Divide the mixture among 12 muffin tins lined with paper liners and bake for 15-20 minutes. The muffins should rise and be golden brown on top. Let them cool slightly in the tins on a wire rack, then carefully remove them from the tins and cool in the paper liners on a wire rack. Frost with frosting.
Royal icing: In a medium bowl, combine the egg whites and powdered sugar. Beat with an electric mixer on medium speed until the mixture is matte and shiny, about 5 minutes.
Add lemon juice to thin the glaze. Beat for a couple more minutes until the glaze reaches a consistency suitable for frosting cupcakes.
Exit: enough to thickly coat 12 muffins
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