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Tips for baking................................................. 4

Equipment needed.......................................... 5

Vanilla cupcakes.............................................. 7

Chocolate cupcakes......................................... 23

Jam cupcakes................................................... 37

Lemon cupcakes.............................................. 49

4

When baking there are a few tips that are useful to know.

- Make sure you read the recipe completely before you start

making it that you don’t get stuck with something that you

don’t understand.

- Make sure you have all the ingredients.

- Take the butter out of the fridge about 5 hours before you

want to start baking, otherwise it will be more difficult to mix.

- Take the eggs out of the fridge about 1 hour before you start

baking.

- Weigh out the ingredients such as butter, sugar and flour into

small bowls before you start that you can put them into the

mix when you need to.

5

There is some equipment you will need to be able to make any

cupcake.

You will need something to mixer to mix the batter with.

You can use a large electric mixer or a hand mixer. If you do hot

have either you can use a wooden spoon, if you do this you

would have to use butter that is softer that it is easier to mix.

You will also need a scale to measure the ingredients.

6

Cupcakes get the best shape if they are made in a cupcake tray.

You put paper cupcake liners into the tray and put the batter

into the liners. If you do not have a cupcake tray you can use a

flat based oven tray and put the liners straight onto that.

For baking you will also need tools like regular bowls, spoons and

small knives

7

Vanilla cupcakes a really simple and something a lot of people

enjoy, luckily, they are also really simple to make just by

following these simple steps. It works really well with a sweet

vanilla butter cream. Butter cream is a type of frosting made

with a base of butter and sugar.

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Ingredients (for 12 cupcakes)

For cupcakes:

130g butter/margarine

130g sugar

130g flour

3 eggs

1 teaspoon baking powder

1 teaspoon vanilla extract

1 vanilla bean

For butter cream:

100g butter/margarine

250g powder sugar

1 vanilla bean

1/2 teaspoon vanilla extract

4 tablespoons of milk

Equipment:

Mixer

Large mixing bowl

Scale

Cupcake tray

Cupcake liners

Whisk

Sharp knife

Cutting board

Piping bag or plastic bag

9

In the mixing bowl mix the butter at a medium high speed until it

is smooth.

Add in the sugar and mix at medium-high speed until well

combined, occasionally scrape down sides.

10

Crack one egg into a separate bowl and make sure there are no

pieces of the shell in it. While mixing add the egg to the

butter/sugar mixture. Mix until it’s all combined. Repeat for the

other two eggs and mix until well combined.

In a separate bowl mix the flour and baking powder with a whisk.

11

Add a small amount of the flour mixture into the mixing bowl.

Mix at lowest speed until combined

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Add the flour in small part and mix well in-between each time.

Once all flour is in mix at high speed until smooth, for 1-2

minutes

On a cutting board split a vanilla bean with a sharp knife

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Using the back of the knife take out the inside of both sides and

add into the mixing bowl.

Add the vanilla extract into the mixing bowl. Mix well for about 1

minute, until mixed through the batter.

Turn on the oven to 175oC.

14

Put cupcake liners into the tray, if you do not have a cupcake

tray put them onto a flat oven tray. Using 2 spoons put the

batter into the cupcake liners, divide it evenly among the liners.

Wait for the oven to heat up and put them into the oven. Put a

clock on for 20 minutes. After 20 minutes look at the colour and

test them with a tooth pick, if it comes out clean and the

cupcakes are golden brown they are done, if they are not done

add 5 minutes to the clock, repeat this until the toothpick comes

out clean and they are golden brown.

15

Once they are done take them out of the oven and wait until

they have completely cooled down.

16

Put the butter into a mixing bowl, mix until smooth.

Add 1/3 of the powder sugar and the milk and mix at lowest

speed until smooth.

17

On a cutting board split a vanilla bean with a sharp knife

Using the back of the knife take out the inside of both sides and

add into the mixing bowl

18

Add the vanilla extract to the mixing bowl and add the rest of the

powder sugar. Mix until smooth.

To put the butter cream on the cupcakes you can use a piping

bag, put the cream in the bag and pipe onto the cupcakes. If you

do not have this you can use a sandwich bag with the following

technique.

Put a sandwich bag into a tall cup with the corner at the bottom.

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Put all the cream into the bag.

Collect the cream into a corner of the bag.

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Twist the open end of the bag and cut of the tip to make a hole

that is about 1cm wide.

Squeeze the bag lightly and squeeze onto the cupcake in a

circular motion.

The cupcakes are then ready to eat.

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Chocolate cupcakes are nice and sweet. The topping on the cupcake is a

chocolate ganache. Ganache is a mix of chocolate and cream used as

topping for cakes, cupcakes and other baked goods. For this recipe you

can make the ganache while the cupcakes are in the oven.

24

Ingredients (for 12 cupcakes)

For cupcakes:

130g butter

130g sugar

130g flour

3 eggs

1 teaspoon baking powder

4 tablespoons cocoa powder

3 tablespoons of milk

For ganache:

150g of milk chocolate

100ml cream

Small bar of white chocolate

Equipment:

Mixer

Large mixing bowl

Scale

Cupcake tray

Cupcake liners

Whisk

Metal bowl

Pan

Spatula

Small knife

Sharp knife

Small bowl

Tea towel

25

In the mixing bowl mix the butter at a medium high speed until it

is smooth.

Add in the sugar and mix at medium-high speed until well

combined, occasionally scrape down sides.

26

Crack one egg into a separate bowl and make sure there are no

pieces of the shell in it. While mixing add the egg to the

butter/sugar mixture. Mix until it’s all combined. Repeat for the

other two eggs and mix until well combined.

In a separate bowl mix the flour and baking powder with a whisk.

27

Add a small amount of the flour mixture into the mixing bowl.

Mix at lowest speed until combined

28

Add the flour in small part and mix well in-between each time.

Once all flour is in mix at high speed until smooth, 1-2 minutes

Add 4 tablespoons of cacao powder and 3 tablespoons of milk,

mix until smooth.

Turn on the oven to 175oC

29

Put cupcake liners into the tray, if you do not have a cupcake

tray put them onto a flat oven tray. Using 2 spoons put the

batter into the cupcake liners, divide it evenly among the liners.

Wait for the oven to heat up and put them into the oven. Put a

clock on for 20 minutes. After 20 minutes look at the colour and

test them with a tooth pick, if it comes out clean and the

cupcakes are golden brown they are done, if they are not done

add 5 minutes to the clock, repeat this until it comes out clean

and they are golden brown.

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Once they are done take them out of the oven and wait until

they have completely cooled down.

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Fill the pan with water to the point that you can put the bowl on

top without it touching the water. Break the milk chocolate into

pieces and put into the metal bowl.

The water is ready when you put in the end of a wooden spoon

and small bubbles start to form. At no time in the process should

the water boil.

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Put the bowl over the pan. Stir continuously with a spatula or a

wooden spoon.

Stir with a spatula or wooden spoon until smooth and take the

bowl off the pan and turn off the heat.

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Put the bowl on a tea towl and let it cool for 3-5 minutes, stirring

every 30 seconds.

Add in cream and stir together.

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Put in fridge for a few hours, wait until it is spreadable. Take it

out and stir a little bit. Using a small knife spread the ganache

onto the cupcakes.

Using a small sharp knife scrape the side of the white chocolate.

Sprinkle the white chocolate over the cupcakes and they are

ready to eat.

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Super simple jam cupcakes made with a strawberry jam filling.

With an icing of powder sugar an jam they are nice and sweet.

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Ingredients (for 12 cupcakes)

For cupcakes:

130g butter

130g sugar

130g flour

3 eggs

½ teaspoon vanilla extract

Jam

For icing:

120g powder sugar

3 tablespoons milk

1 ½ tablespoons of jam

Equipment:

Mixer

Mixing bowl

Scale

Cupcake tray

Cupcake liners

Whisk

Piping bag or plastic bag or spoon

39

In the mixing bowl mix the butter at a medium high speed until it

is smooth.

Add in the sugar and mix at medium-high speed until well

combined, occasionally scrape down sides.

40

Crack one egg into a separate bowl and make sure there are no

pieces of the shell in it. While mixing add the egg to the

butter/sugar mixture. Mix until it’s all combined. Repeat for the

other two eggs and mix until well combined.

In a separate bowl mix the flour and baking powder with a whisk.

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Add a small amount of the flour mixture into the mixing bowl.

Mix at lowest speed until combined

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Add the flour in small part and mix well in-between each time.

Once all flour is in mix at high speed until smooth, 1-2 minutes

Add the vanilla extract into the mixing bowl. Mix well for about 1

minute, until mixed through the batter.

Turn on the oven to 175oC.

43

Put cupcake liners into the tray, if you do not have a cupcake

tray put them onto a flat oven tray. Using 2 spoons put a small

amount if batter in each liner to cover the base.

Using the back of a spoon spread the batter that the bottom of

the liners are covered.

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Using 2 small spoons put a small amount of jam in the middle of

the batter.

Do this for each of the cupcakes that you have a small amount of

jam for each cupcake.

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Divide the rest of the batter among the liners to cover the jam.

Try to cover the jam completely with the remaining batter.

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Wait for the oven to heat up and put them into the oven. Put a

clock on for 20 minutes. After 20 minutes look at the colour and

test them with a tooth pick, if it comes out clean and the

cupcakes are golden brown they are done, if they are not done

add 5 minutes to the clock, repeat this until it comes out clean

and they are golden brown.

Once they are done take them out of the oven and wait until

they have completely cooled down.

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Take the powder sugar and put into a small bowl. Add the milk to

the icing and mix with a spoon. Add the jam and mix well. If the

icing is still very thick add a bit more milk, mixt until it is smooth

and spreadable. Put the mix into a piping bag of use the back of

a spoon to spread onto the cupcakes.

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Ingredients (for 12 cupcakes)

For cupcakes:

130g butter

130g sugar

130g flour

3 eggs

1 lemon

For icing:

120g powder sugar

1 tablespoon of milk

Equipment:

Mixer

Large mixing bowl

Scale

Cupcake tray

Cupcake liners

Whisk

Sharp knife

Cutting board

Piping bag or plastic bag or spoon

51

In the mixing bowl mix the butter at a medium high speed until it

is smooth.

Add in the sugar and mix at medium-high speed until well

combined, occasionally scrape down sides.

52

Crack one egg into a separate bowl and make sure there are no

pieces of the shell in it. While mixing add the egg to the

butter/sugar mixture. Mix until it’s all combined. Repeat for the

other two eggs and mix until well combined.

In a separate bowl mix the flour and baking powder with a whisk.

53

Add a small amount of the flour mixture into the mixing bowl.

Mix at lowest speed until combined

54

Add the flour in small part and mix well in-between each time.

Once all flour is in mix at high speed until smooth, 1-2 minutes

Using a zester or small grater zest a lemon and add it to the mix.

55

Cut the lemon in half and squeeze out the juice over your hand

into the mixing bowl, this way the seeds won’t get into the

batter. Keep the second ha

Mix at highest speed until smooth.

Turn on the oven to 175oC.

56

Put cupcake liners into the tray, if you do not have a cupcake

tray put them onto a flat oven tray. Using 2 spoons put the

batter into the cupcake liners, divide it evenly among the liners.

Wait for the oven to heat up and put them into the oven. Put a

clock on for 20 minutes. After 20 minutes look at the colour and

test them with a tooth pick, if it comes out clean and the

cupcakes are golden brown they are done, if they are not done

add 5 minutes to the clock, repeat this until it comes out clean

and they are golden brown.

57

Once they are done take them out of the oven and wait until

they have completely cooled down.

58

Put the powder sugar in a bowl. Take the second half of the

lemon and squeeze over the powder sugar. Mix it through the

powder sugar. Depending on the size of the lemon it will

probably be very thick. Add ½ teaspoon of milk and mix through.

Continue doing this until it has a texture that would stay on the

cupcake without it dripping off the cupcake.

Put this in a piping bag and spread onto the cupcakes, if you do

not have a piping bag use the back of a spoon to spread the icing

over the cupcakes.

They are then ready to serve.