Cupcakes and Frosting
COCONUT CUPCAKES
1 3/4 cups all-purpose flour
1/2 cup sweetened shredded
coconut
1 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, softened
1 1/4
2
1
1
cups granulated sugar
large eggs
tsp coconut extract
cup buttermilk
Fluffy Coconut Frosting, recipe follows
6 tbsp sweetened shredded coconut, toasted
Preheat oven to 325°F. Combine flour, 1/2 cup coconut, baking powder and salt in a bowl; set aside. Using medium speed
of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each
addition. Beat in coconut extract until blended. Beginning and ending with flour mixture, add flour mixture alternately
with buttermilk to butter mixture, beating just until blended. Continue beating until batter is smooth and light, about 2
minutes.
Spoon batter into paper-lined muffin cups, filling cups two-thirds full.
Bake for
25 - 30 minutes or until a cake tester inserted in centres comes out clean. Cool cupcakes in pans for 5 minutes. Remove
from pans and cool on racks. Pipe or spread Fluffy Coconut Frosting over tops of cupcakes. Sprinkle each frosted cupcake
with 1 tsp toasted coconut. Makes 18.
Nutritional analysis per cupcake:
387 calories, 19.1 g fat, 2.7 g protein, 52.8 g carbohydrate, 0.5 g fibre, 159 mg sodium
Fluffy Coconut Frosting
1/2 cup salted butter, softened
1/2 cup shortening
1 1/2 tsp coconut extract
4 cups icing sugar
3 tbsp light cream (10%)
Using medium speed of an electric mixer, beat together butter and shortening until creamy. Beat in coconut extract until
blended. Gradually beat in icing sugar until combined. Beat in cream until fluffy and smooth. Makes about
3 cups.
Nutritional analysis per 1/18 of recipe:
204 calories, 11.3 g fat, 0.1 g protein, 26.7 g carbohydrate, 0 g fibre, 38 mg sodium
BASIC CUPCAKES
Frost these cupcakes with any of your favourite frostings.
1 3/4
1
1/2
1/2
cups all-purpose flour
tbsp baking powder
tsp salt
cup salted butter, softened
1
2
1
3/4
cup granulated sugar
large eggs
tsp vanilla
cup milk (2%)
Preheat oven to 350°F. Combine flour, baking powder and salt in a bowl; set aside. Using medium speed of an electric
mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in
vanilla until blended. Beginning and ending with flour mixture, add flour mixture alternately with milk to butter mixture,
beating just until blended. Spoon batter into paper-lined muffin cups, filling cups two-thirds full. Bake for 20 – 25 minutes
or until a cake tester inserted in centres comes out clean.
Cool cupcakes in pan for
5 minutes. Remove from pan and cool on a rack. May be frozen. Makes about 12.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!
BOSTON CREAM CUPCAKES
These cupcakes were inspired by Boston cream pie, a chocolate-glazed cake that is made of two sponge cake layers with a
custard filling between them.
2
1
1
1/2
3/4
1
3
1
cups (500 mL) sifted cake flour
cup (250 mL) flour
tsp (5 mL) baking soda
tsp (2 mL) salt
cup (175 mL) butter, softened
cup (250 mL) sugar
eggs
tsp (5 mL) vanilla
1 1/2 cups (375 mL) buttermilk
1 pkg (4 serving size) instant vanilla
pudding mix
1 1/2 cups (375 mL) light cream (10%)
1/2 cup (125 mL) whipping cream
4 oz (112 g) semi-sweet chocolate, chopped
2 tsp (10 mL) white corn syrup
Preheat oven to 350°F (180°C). Combine cake flour, flour, baking soda and salt in a bowl; set aside. Using medium speed
of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Beat in eggs, one at a time, beating well
after each addition. Beat in vanilla. Beginning and ending with cake flour mixture, add cake flour mixture alternately with
buttermilk to butter mixture, stirring just until blended. Spoon batter into greased and floured muffin cups, filling cups
three-quarters full. Bake for 20 minutes or until a cake tester inserted in centres comes out clean. Cool cupcakes in pans
for 10 minutes. Remove from pans and cool on racks. To prepare filling, whisk together pudding mix and light cream.
Refrigerate until set, about 5 minutes. Meanwhile, cut cupcakes in half horizontally. Spoon filling into a pastry bag fitted
with a large plain tip. Pipe about 1 tbsp (15 mL) of filling onto bottom half of each cupcake. Alternatively, filling may be
spooned onto cupcake bottoms. Place top halves of cupcakes on top of filling; set aside. To prepare chocolate glaze,
combine whipping cream and chocolate in a small saucepan. Cook over low heat, stirring constantly, until chocolate is
melted and mixture is smooth. Remove from heat. Stir in corn syrup. Spread chocolate glaze over tops of cupcakes.
Refrigerate until serving. Makes 18.
CHOCOLATE CREAM CHEESE FROSTING
This frosting is not as sweet as other frostings and can be easily spread or piped onto cupcakes or cake.
8 oz (225 g) cream cheese, softened
1 cup icing sugar
6 oz (168 g) bittersweet chocolate, melted
and cooled
2 tsp vanilla
Using high speed of an electric mixer, beat cream cheese until light and fluffy. Gradually beat in icing sugar until
combined. Beat in cooled melted chocolate and vanilla until blended. Makes about 2 cups.
SIMPLE BUTTER FROSTING
3/4 cup salted butter, softened
3 cups icing sugar
2 tbsp whipping cream
1 tsp vanilla
Using medium speed of an electric mixer, beat butter until light and creamy. Gradually beat in icing sugar until combined.
Beat in cream and vanilla until fluffy and smooth, about 2 minutes. May be frozen. Makes about 2 cups.
Safety Matters:
Spring is a good time to ensure all exhaust fans are operating
properly: check filters for dirt and wash or replace as required.
2016 © ATCO Blue Flame Kitchen. All rights reserved.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!