di worldoftemptations -

Cinnamon peach cupcakes

Cinnamon peach cupcakes!

Ingredients

Cupcake
1 2/3 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature
3 egg whites
2 tsp vanilla extract
1/4 + 1/8 cup sour cream
1/2 cup milk
3/4 cup diced peaches
 
Peach Icing
1/2 cup salted butter
1/2 cup shortening
4-5 cups powdered sugar
5-7 tbsp peach puree
peach slices for topping, if desired

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugars, cinnamon, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
4. Stir in peaches.
5. Fill cupcake liners a little more than half way.
6. Bake 18-20 minutes.
7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
8. To make the icing, beat the shortening and butter until smooth.
9. Slowly add 3 cups of powdered sugar. Mix until combined.
10. Mix in 5 tbsp of peach puree.
11. Add the rest of the powdered sugar and mix until smooth.
12. Add more peach puree to get the right consistency and flavor. The more puree added, the thinner the icing will be. If it gets too thin, add more powdered sugar.
13. Ice cupcakes and top with peach slices if desired.

th thb

 

 

 

 

 

 

 

 

 

 

 

Ingredienti
per i cupcake:

  • 1 bicchiere e 2/3 di farina
  • 1/2 bicchiere di zucchero
  • 1/2 bicchiere di zucchero di canna
  • 2 cucchiaini di cannella
  • 1/2 cucchiaino di bicarbonato di sodio
  • 2 cucchiaini di lievito
  • 3/4 bicchiere di burro a temperatura ambiente
  • 3 albumi
  • 1 fialetta di vaniglia
  • 1/4 + 1/8 bicchiere di panna acida
  • 1/2 bicchiere di latte
  • 3/4 bicchiere di pesche a pezzetti

 

per guarnire:

  • 1 bicchiere di burro morbido (ma non sciolto)
  • 4-5 bicchieri di zucchero a velo
  • 5-7 cucchiai di puree di pesca

Riscaldare il forno a 180°c.

Mescolare tutti gli ingredienti secchi. Aggiungere poi tutto il resto ed incorporare bene il tutto. Infine aggiungere i pezzetti di pesca. Infornare per circa 20 minuti.

Per la glassa lavorare con uno sbattitore elettrico il burro fino a quando diventa spumoso e leggero. Aggiungere lo zucchero a velo ed infine il puree di pesche.

Decorare i cupcake!

di worldoftemptations -

Cupcakes al cioccolato e nutella-chocolate cupcakes with nutella frosting

Cupcakes al cioccolato e nutella-chocolate cupcakes with nutella frosting.

Mordere quesi cupcake è come affondare i denti in una soffice nuvola di nutella… provate a farli!

These cupcakes are like a soft cloud of nutella in your mouth…

Ingredients

For the Cupcakes:
3/4 cup (95 g) all-purpose flour
3/4 cup (150 g) white sugar
1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)
3/4 teaspoon (3.5 g) baking soda
3/4 teaspoon (3.5 g) baking powder
3/4 teaspoon (3.5 g) cornstarch
1/2 teaspoon (4 g) salt
1/3 cup (80 mL) buttermilk
1/4 cup (60 mL) brewed coffee or espresso, hot
3 tablespoons (45 ml) vegetable oil
1 egg, room temperature, lightly beaten
1-1/2 teaspoons (7.5 mL) pure vanilla extract
For the Nutella Cloud Frosting:
1 cup (227 g)(2 sticks) unsalted butter, softened but cool
1-1/2 cups (190 g) icing sugar (confectioners’), sifted
2 teaspoons (10 ml) pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
1/3 cup (100 g) Nutella
1 tablespoon (15 ml) milk
pinch of salt

Instructions

For the Cupcakes:
Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool.
For the Nutella Cloud Frosting:
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.
Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).
Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

 

Follow me on my social networks! 

http://instagram.com/worldoftemptations/

https://twitter.com/worldoftempt

https://www.facebook.com/worldoftemptations

 

Ingredienti:

  • 95 gr farina
  • 150 gr zucchero
  • 30 gr cacao amaro
  • 3,5 gr bicarbonato
  • 3,5 gr lievito
  • 3,5 gr amido di mais
  • 4 gr sale
  • 80 ml buttermilk (si può ottenere mettendo nel latte un cucchiaio di succo di limone e lasciar riposare 10minuti)
  • 60 ml caffè
  • 3 cucchiai olio vegetale
  • 1 uovo
  • 1 fialetta di vaniglia

Per il frosting alla Nutella:

  • 227 gr burro morbido
  • 190 gr zucchero a velo
  • 1 fialetta di vaniglia
  • 125 gr cioccolato fondente sciolto
  • 100 gr Nutella
  • 1 cucchiaio di latte
  • 1 pizzico di sale

 

Per i cupcake: Riscaldare il forno a 180°c. In una ciotola combinate farina,zucchero,cacao,lievito,bicarbonato,amido di mais e sale.

In una tazza combinate buttermilk,caffè,olio,vaniglia e uovo sbattuto.

Aggiungere i liquidi all’altro composto e lavorare per 2 minuti.

Infornare per 15-20 min.

Per il frosting: Lavorate zucchero a velo con burro,aggiungere poi vaniglia poi cioccolato sciolto. Lavorate per circa 2 minuti poi aggiungete nutella, latte e pizzico di sale. Lavorate per circa altri 2 minuti.

Potete decorarle come sopra o senza codette

 

 

di worldoftemptations -

Pavlova cupcakes

Torta pavlova in formato cupcake!

 

 

 

 

 

 

 

 

 

Pavlova cupcakes

The beloved pavlova dessert was invented to honour the Russian ballerina, Anna Pavlova. This cupcake rendition is an ode to her elegance and grace, and everyone who sets eyes on it will fall in love.

 

Pavlova cupcakes

 

Makes:  12
Preparation time:  15 minutes plus cooling time
Cooking time:  20 minutes

 

You will need

For the cupcakes:
½ vanilla bean
3 eggs
150g icing sugar
150g plus 2 tbsp plain flour
1tsp baking powder
150g plus 3 tbsp butter, melted

For the vanilla Chantilly:
1 vanilla bean
450ml whipping cream
45g icing sugar
To decorate:
Fresh raspberries
Meringue chips
Finely chopped freeze-dried raspberries
Edible silver lustre dust

Method

 

1. To make the vanilla cupcake mixture, start the day before you want to bake the cupcakes. Split the vanilla bean lengthways and scrape the seeds out into a bowl. Add the eggs and sugar and beat with an electric whisk until tripled in volume and the beaters leave a thick ribbon trail when you lift them out of the mixture.
2. Sift the flour and baking powder into the bowl and whisk lightly. Add the melted butter and fold in gently with a large metal spoon. Cover and refrigerate for 24 hours.
3. The next day, preheat the oven to 160˚C/gas mark 3.Divide the mixture between the cupcake cases and bake in the preheated oven for about 15 to 20 minutes. Remove from the oven and allow to cool completely.
4. To make the vanilla chantilly, split the vanilla bean lengthways and scrape the seeds out into a bowl. Add the cream and sugar and beat with an electric whisk until it is firm enough to pipe.
5. Fill the piping bag with the chantilly and pipe on top of the cold cupcakes. Decorate with fresh raspberries, meringue chips and freeze-dried raspberries and dust with edible silver lustre dust.

Ingredienti

per i cupcake:

  • 1/2 stecca di vaniglia
  • 3 uova
  • 150 gr zucchero a velo
  • 150 gr più 2 cucchiai di farina
  • 1/2 bustina lievito
  • 150 gr più cucchiai burro sciolto

 

per il frosting:

  • 1 stecca di vaniglia
  • 450 ml panna
  • 45 gr zucchero a velo

per decorare:

lamponi, meringhe e altro se desiderate.

Dovete fare l’impasto il giorno prima.

Aprite la stecca di vaniglia e grattate in una ciotola i semi. Aggiungere uova e zucchero e lavorare con il mixer fino a quando triplica di volume.

aggiungete farina e lievito delicatamente, aggiungere burro fuso e piegate tutto nell’impasto delicatamente con un cucchiaio. Coprite l’impasto e porre in frigo 24 ore.

Il giorno successivo riscaldate il forno a 160°c e infornate per 15-20 min.

Per fare il frosting grattate i semi di vaniglia in una ciotola, aggiungere panna e zucchero e montare a neve.

Decorate i cupcake con frosting,lamponi,meringhe e altro se desiderate.

 

 

di worldoftemptations -

coffee cupcakes-cupcakes al caffè

 For the cupcakes
150g slightly salted butter,softened
150g caster sugar
175g self raising flour
3 eggs
1tsp vanilla extract
approx 30ml very strong coffee
Note: now the amount of coffee you use is really up to you and your own taste.
I added 2 heaped tablespoons of coffee to approx 30ml of boiled water and used slightly less than all of it.
That may seem too strong,but it was just right!
For the coffee topping
125g unsalted butter,softened
250g icing sugar,sifted
Coffee as for the cakes,adding a very small amount at a time until it comes together the right consistency.
Preheat the oven to 180 or gas mark 4 and line a tin with 12 paper cases.
Beat the butter and sugar together until light and fluffy,then add the eggs 1 at a time beating between each 1.
 
Add the vanilla and then sift in the flour and alternating with the coffee a little at a time. 
Mix it all together until it has all combined.

Bake in the oven for 15-20minutes (mine took 18, I know my oven well so check yours after 15)
Whilst the cupcakes are cooling on a rack,whip up the buttercream by beating the butter and icing sugar together. Whip it with an electric whisk if you have 1,its much quicker and easier on the arm..!
Again adding a little coffee. Careful not to add too much or it will become too runny.
If it does,sift in a little more icing sugar and it will come back together.
I tend to beat it for around 3-5 minutes,on high speed.
untill  really smooth!
Potete decorare questi cupcake con noci, granella di cioccolato,spolverare con cacao o con caffè in polvere!
Ingredienti:

  • 150 g burro
  • 150 g zucchero
  • 175 gr farina auto lievitante
  • 3 uova
  • 1 fialetta di vaniglia
  • 30 ml circa di caffè

 

 

per il frosting:

  • 125 gr burro morbido
  • 250 gr zucchero a velo
  • caffè, aggiungendo poco alla volta fino alla giusta consistenza

Riscaldare il forno a 180°c. Lavorare burro con zucchero poi aggiungere uova una per volta. Aggiungere vaniglia,farina alternando con il caffè poco per volta. Suddividere il composto e infornare per circa 15-20 min.

Per il frosting montare burro e zucchero a velo aggiungendo il caffè in base a quanto serve per ottenere la giusta consistenza.

 

 

di worldoftemptations -

Cupcakes al limone – lemon cupcakes

Cupcakes al limone con frosting al limone – Lemon cupcakes with lemon frosting.

Questi cupcake sono leggeri e facili da fare!

Lemon cupcakes recipe
Occorrente per 12 cupcake:

  • 125 gr burro morbido
  • 125 gr di farina auto lievitante (oppure aggiungete del lievito alla farina bianca)
  • 125 gr zucchero
  • 2 cucchiai di latte(io ne no messi ben 6 per raggiungere la consistenza dei miei soliti cupcake)
  • 2 uova
  • la scorza grattuggiata di un limone

per il frosting:

  • 125 gr burro morbido
  • 250 gr zucchero a velo
  • succo di un piccolo limone

180°c per 20-25 minuti

per il frosting montare burro con metà dello zucchero a velo, una volta diventato cremoso aggiungere il succo di limone e rimanente zucchero a velo. Montare fino a quando ben liscio e leggero.

 

You will need
125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon

For the lemon icing:
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon
Edible silver balls or glitter to decorate
Deep 12-hole muffin tin and 12 paper cases

Method

1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
2. Divide the mixture among the paper cases. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until well risen and light golden brown. Transfer the cakes in their cases to a wire rack, and leave to cool.
3. Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
4. Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.

 

 

di worldoftemptations -

Strawberry cupcakes with real strawberries

Today I’m going to share a recipe of strawberry cupcakes made out of real strawberries since now they are in season!

th

 

 

 

 

 

Ingredients for 12 cupcakes:

  • 8 large strawberries, or as needed. You will need about 3/4 cup of strawberry puree.
  • 2 eggs
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 1/2 cups of flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 drop of red food coloring or as needed (optional)

icing:

  • 3/4 cup soft cream cheese
  • 2 tablespoons soft butter
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • strawberries

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
  2. Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
  3. In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt,  and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
  4. Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
  5. To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners’ sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice if wanted.