Chocolate Chip Muffins

Chocolate Chip Muffin 2

This yummy recipe for chocolate chip muffins is from Little sweet baker. Give it a try.

The ingredients below yields 12 standard muffins.

Ingredients:

  • All purpose flour –  1+ 1/4 cup
  • Baking powder – 1/2 tbsp
  • Baking soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Chocolate chips – 3/4 cup
  • Unsalted butter – 1/4 cup,melted and cooled
  • Sugar – 1/2 cup
  • Egg -1
  • Buttermilk – 1/2 cup( Mix 1/2 cup milk and 1 tsp vinegar together and let it sit for 5 minutes)
  • Vanilla extract – 1/2 tbsp

Method:

  • Preheat oven to 425F.
  • Line muffin pan with liners.
  • Mix all purpose flour, baking powder, baking soda, salt and chocolate chips together in a bowl.
  • Add sugar, egg, buttermilk and vanilla extract to the cooled butter and mix until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Fill the muffin pan with batter and bake for 5 minutes.
  • Rotate muffin pan. Do not remove it from the oven.
  • Reduce the cooking temperature to 375F. Let the muffins bake for 10 minutes or until a toothpick inserted into the center comes out clean.
  • Remove muffins from the pan and let them cool down completely on a wire rack.

 

Chocolate Chip Muffin 1

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Vanilla Cupcake/ White Cupcake with White Chocolate Frosting

Vanilla cupcake with white chocolate frosting

A good cupcake must have a little bump on the top and must not be flat. The top of the cupcake must not sink when the cupcake cools. This recipe is  from Sally’s Baking Addiction. These cupcakes are moist and flavorful.

White chocolate frosting is not too sweet and holds its shape well after pipping the frosting.

If you do not have any frosting tips, simply fill a Ziplock bag with frosting and cut one corner of the bag and pipe the frosting. A very quick way of frosting cupcakes is to smear the frosting using a butter knife. Check out the image at the bottom of the page.

I make my own color sugar at home. Mix few drops of gel food color or liquid food color to plain granulated sugar. Don’t they look pretty on top of the cupcakes?

The ingredients below makes 12 cupcakes.

Ingredients for Vanilla/ White cupcakes:

  • All-purpose flour – 1 + 2/3 cup
  • Baking powder – 1/2 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1/2 tsp
  • Sugar – 1 cup
  • Unsalted butter – 1/2 cup melted
  • Yogurt – 1/4 cup
  • Buttermilk – 3/4 cup
  • Egg whites – 2
  • Vanilla extract – 2 tsp

Method for baking cupcakes:

    • Preheat oven to 350F.
    • Line a muffin pan with cupcake liners.
    • In a large bowl mix flour, baking powder, baking soda and salt. Set it aside.
    • In a microwave safe bowl  melt butter and whisk in the sugar. The mixture will be grainy.
    • Whisk in yogurt, buttermilk and vanilla extract and mix until combined.
    • Slowly mix the dry ingredients to the wet ingredients until the batter is lump free.
    • Using a hand mixer  beat the egg whites separately until thick and foamy. Fold into the cupcake batter.
    • Fill the prepared cupcake pan with batter and bake for 25 minutes. Test if it is done by inserting a toothpick in the center and see if it comes out clean. Rotate the pan halfway as it bakes.
    • Let the cupcakes cool down on a wire rack for 5 minutes.
    • Remove the cupcakes from the pan and let them cool down completely on a wire rack.

Vanilla cupcake with white chocolate frosting 2

Ingredients for White chocolate frosting:

  • White chocolate – 6 ounce ( 170 grams), melted and cooled
  • Unsalted butter – 1 cup, at room temperature
  • Confectioner’s sugar – 2 cups
  • Vanilla extract – 1 tsp
  • Salt – 1/4 tsp
  • Heavy cream or milk – approximately  1 tbsp

Method for White chocolate frosting:

  • Beat the butter on medium speed for a minute.
  • Add confectioner’s sugar and keep whisking until combined.
  • Stir the cooled white chocolate and add it to the butter-sugar mixture.
  • Whisk for 2 minutes until creamy.
  • Whisk in the vanilla extract and salt.
  • Whisk in the heavy cream little by little until the frosting reaches the consistency you desire. Whisk for 1-2 minutes.
  • I used Wilton 2D tip to frost the cupcakes.
  • Work from the outside of the cupcake and move your hand in a circle until you reach the center of the cupcake.

Vanilla cupcake with white chocolate frosting 3

Cherry Almond Cupcake

Cherry almond cupcake

The ingredients below makes 12 cupcakes.
Ingredients for cupcakes:

  • Unsalted butter – 1/4 cup, at room temperature
  • Egg white – 2
  • All purpose flour – 1 cup
  • Baking powder – 1/2 tsp
  • Baking soda – 1/8 tsp
  • Salt – 1/4 tsp
  • Buttermilk – 6 tbsps
  • Maraschino cherry juice – 2 tbsps + 2 tsp
  • Sugar – 3/4 cup
  • Vanilla extract – 1/2 tsp
  • Almond extract – 1/4 tsp
  • Maraschino cherries – 6, halved
  • Maraschino cherries with stem – 12, for decorating

Method:

  • Line 12 muffin cups with liners.
  • In a medium bowl, stir together flour, baking powder, baking soda and salt.
  • In a small bowl combine buttermilk and cherry juice; set it aside.
  • Preheat oven to 350F
  • In a large mixing bowl, beat butter for 30 seconds on high speed.
  • Add sugar, vanilla and almond extract. Beat until combined.
  • Add egg whites one at a time; beating well after each addition.
  • Alternately add flour mixture and buttermilk mixture to the beaten mixture. Mix until just combined.
  • Spoon batter into the prepared muffin cups filling about two third full. Press half a cherry into each filled cup.
  • Bake for 15- 18 minutes; until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool down completely on a wire rack.

Ingredients for cherry frosting: ( double the recipe if you need more frosting for decorating especially if you are using a 1M tip)

  • Unsalted butter – 1/4 cup, softened
  • Powdered sugar – 2 cups
  • Maraschino cherry juice – 1 + 1/2 tbsps
  • Almond extract – 1/4 tsp
  • Milk – 2 tbsps (approximately) as required to get the required frosting consistency

Method:

  • Beat butter until smooth.
  • Add powdered sugar and beat well
  • Scrap down the sides and add maraschino cherry juice and almond extract.
  • Beat well.
  • Add milk little by little according to the frosting consistency you require.

Notes:

Buttermilk substitute/ quick buttermilk – You can add 1 tsp of lemon juice /vinegar to 6 tbsps of milk . Let it sit for 5 minutes. You will end up with quick buttermilk for the cupcakes.

 

Death by chocolate cupcakes with White chocolate frosting

Death by chocolate cupcake with white chocolate frosting

The recipe is adapted from Sally’s Baking Addiction.

White chocolate frosting holds its shape very well. If you want to make a rose cake with this frosting, double the ingredients. I used Wilton 2D tip to pipe the roses.

I followed this video to make the roses using two colors. I used dark pink and light pink to frost the cupcakes.

The ingredients below makes 12 cupcakes.

Ingredients for cupcake:

  • Unsalted butter – 1/2 cup
  • Semi sweet chocolate – 2 ounces
  • Unsweetened cocoa powder – 1/2 cup
  • All purpose flour – 3/4 cup
  • Baking soda – 1/2 tsp
  • Baking powder – 3/4 tsp
  • Salt – 1/4 tsp
  • Egg -2
  • Sugar – 1/2 cup
  • Light brown sugar – 1/4 tsp
  • Vanilla extract – 1 tsp
  • Buttermilk – 1/2 cup ( mix 2 tsp white vinegar with 1/2 cup milk. Stir and let it sit for 5 minutes)

Method:

  • Preheat oven to 350F.
  • Line a 12 cup muffin pan with liners.
  • Melt butter and chocolate in the microwave. Cook in 1 minute increments and stir in between. Set it aside to cool.
  • In a medium bowl, mix cocoa powder, flour, baking powder, baking soda and salt together.
  • In a large bowl, whisk eggs, sugar, brown sugar and vanilla together until smooth.
  • Add the chocolate mixture and whisk until smooth.
  • Alternately add the flour mixture and the buttermilk. Mix until just combined.
  • Divide batter between 12 muffin cups.
  • Bake for 18 minutes, until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool down completely on a wire rack.

Ingredients for White chocolate frosting: ( frosts 12 cupcakes)

  • White chocolate- 6 ounces, melted and cooled
  • Unsalted butter – 1 cup, room temperature
  • Confectioner’s sugar – 2 cups
  • Heavy cream – 2 tbsps( approximately), add little by little
  • Vanilla extract – 1 tsp
  • Salt – 1/4 tsp

Method:

  • Beat the butter on medium speed for 1 minute.
  • Add confectioner’s sugar and keep stirring.
  • Quickly stir the cooled white chocolate so that it is smooth and add it to the butter mixture.
  • Mix on medium speed for 2 minutes until creamy and combined. Scrap down the sides of the bowl and mix.
  • Beat in the vanilla extract and salt.
  • Add heavy cream little by little until the frosting reaches the desired consistency.
  • Beat for 1 minute until combined.

 

 

 

Eggless Vanilla Cupcakes

Eggless Vanilla Cupcake

My daughter was asking me for cupcakes on the day I ran out of eggs. How can I say no when she asks for cupcakes. I bing-ed for an eggless cupcake recipe that does not require butter at room temperature and came across this recipe. Click here for the original recipe.

These cupcakes are a bit sticky, so line the cupcake pan with cupcake liners.

I simply melted some semi sweet chocolate chips and frosted the cupcakes.

Makes 12 cupcakes.

Ingredients:

  • All purpose flour – 1 + 1/4 cups
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1/2 tsp
  • Buttermilk – 1 cup
  • Sugar – 3/4 cup
  • Oil – 1/3 cup, I used Canola oil
  • Vanilla extract – 2 tsp

Method:

  • Preheat oven to 350F
  • Line cup cake pan with liners.
  • Whisk flour, baking powder, baking soda and salt in a bowl.
  • Whisk buttermilk,sugar,oil and vanilla extract in another bowl.
  • Add the wet ingredients to the dry ingredients and mix till well combined.
  • Pour the batter into prepared cupcake pan.
  • Bake for 23 to 25 minutes.
  • The cupcakes are done when a toothpick inserted in the center comes out clean.
  • Remove cupcakes from the pan and let them cool on a wire rack.
  • Frost the cupcakes as desired.