Delish Cupcakes by Color by Delish

Author:Delish
Language: eng
Format: epub
Tags: ebook
Publisher: Hearst
Published: 2011-12-07T05:00:00+00:00

1 Preheat oven to 350°F/325°F fan-forced. Line nine holes of 12-hole muffin pan with paper cases.

2 Sift dry ingredients into small bowl; add remaining ingredients. Beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a paler color.

3 Drop ¼ cup of mixture into cases. Bake about 35 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.

Makes 9

flourless choc hazelnut cakes

¼ cup cocoa powder

¼ cup hot water

3½ ounces bittersweet chocolate, melted

7 tablespoons butter, melted

1 cup firmly packed brown sugar

¾ cup hazelnut meal

3 eggs, separated

1 Preheat oven to 375°F/350°F fan-forced. Line nine holes of 12-hole muffin pan with paper cases.

2 Blend cocoa with the water in medium bowl until smooth. Stir in chocolate, butter, sugar, meal and egg yolks.

3 Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches.

4 Pour 1/3 cup of mixture into cases. Bake 1 hour 10 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.

Makes 9

chocolate cakes

½ cup dairy-free spread

3½ ounces bittersweet chocolate (70% cocoa solids), chopped coarsely

¾ cup soy milk

¾ cup superfine sugar

1 cup self-rising flour

½ cup all-purpose flour

2 tablespoons cocoa powder

1 Preheat oven to 325°F/300°F fanforced. Line 12-hole muffin pan with paper cases.

2 Combine spread, chocolate, milk and sugar in medium saucepan; stir over low heat until smooth. Transfer mixture to large bowl; cool 10 minutes. Whisk in sifted flours and cocoa until smooth.

3 Pour ¼ cup of mixture into cases. Bake about 25 minutes. Stand cakes 5 minutes before turning topside up onto wire rack to cool.

Makes 12

gluten-free mandarin cakes

4 small mandarins

2 cups macadamias

2 sticks softened butter

1 cup superfine sugar

3 eggs

1 cup polenta

1 teaspoon gluten-free baking powder

1 Cover whole mandarins in medium saucepan with cold water; bring to a boil. Drain; repeat process twice. Cool.

2 Preheat oven to 375°F/350°F fan-forced. Line 18 holes of two 12-hole muffin pans with paper cases.

3 Blend or process nuts finely.

4 Halve mandarins; discard the seeds. Blend mandarins until pulpy.

5 Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in polenta, baking powder, nuts and mandarin.

6 Drop ¼ cup of mixture into cases. Bake about 25 minutes. Stand cakes 5 minutes before turning, top-side up, onto wire rack to cool.

Makes 18

gluten-free butter cakes

14 tablespoons softened butter

2¼ cups gluten-free self-rising flour

1 cup superfine sugar

½ cup milk

2 eggs

2 egg whites

1 Preheat oven to 375°F/350°F fan-forced. Line two 12-hole muffin pans with paper cases.

2 Beat butter in medium bowl with electric mixer until it changes to a paler color.

3 Meanwhile, sift the flour with ¼ cup of the sugar, beat flour mixture and milk into butter, in two batches, until combined.

4 Beat eggs and egg whites in small bowl with electric mixer until thick and creamy. Gradually add remaining sugar, beating until dissolved between additions. Gradually beat egg mixture into flour mixture on a low speed.

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