Cupcakes are great as a start before making cakes because they come in smaller portions and you can practice on designs and various patterns on a smaller scale. Another benefit is that most of the equipment is actually essentials in most kitchens.
The best part of making cupcakes is that you only need a few kitchen tools, ingredients and some basic skill and you can have fun decorating them to whatever occasion you want to do for. Be it for Valentine’s Day, birthday occasion or just some party.
Here at Cakes Corner, we would like to share some simple cupcake recipes for any occasion, be it Christmas or birthdays. Surprise your friends and families with your very own homemade cupcake![su_spoiler title=”Cupcake Recipe Menu” style=”fancy” open=”no”]
- Banana Cupcake
- Bee Sting Cupcake
- Buttercream Cupcake
- Butterfly Cupcake
- Candy Hearts Cupcake
- Carrot Cupcake
- Caterpillar Cupcake
- Chocolate Christmas Cupcake
- Chocolate Cupcake
- Coconut and Chocolate Cupcake
- Fairy Cake
- Ginger Cupcake with Walnuts and Figs
- Independence Day Cupcake
- Meringue Cupcake
- Monster Cupcake
- Noughts and Crosses Cupcakes
- Red Velvet Cupcake
- Skeleton Cupcake
- Vanilla Chocolate Cupcake
Below are some of the kitchen tools that you will need before you get started.
- Mixing bowls
- Whisk or an electric mixer
- Spatula (useful for folding egg mixtures)
- Sifter (to mix dry ingredients evenly)
- Measuring cups
- Measuring spoons
- Cupcake Pans -12 holes bun tin (if the recipe makes more, just bake the first 12 and then redo again)
- Paper baking cups (in a variety of colors and prints)
- Cooling rack
- Oven (comes with thermometer and timer)
- Piping bag (for frosting decorations)
There is of course more equipment that may be needed in the recipes above but these are the essentials that can basically make most cupcakes.[/su_spoiler] [su_spoiler title=”How To Store Cupcakes” style=”fancy” open=”no”]
- After baking is done, cool the cupcakes about 30 minutes completely before covering. This is to ensure that the cupcakes do turn out too moist and sticky from the evaporated moisture.
- Once cooled, cover the cupcakes that you plan to frost later so that it the top loosely stays dry. Do not cover it tightly as it may turn sticky and it will make it hard to frost.
- If the cupcakes have a creamy frosting, cover it loosely with foil/ plastic wrap or waxed paper or under an inverted bowl.
- If there are whipped cream toppings or cream fillings, the cupcakes need to be refrigerated.
- If the cupcakes are planned to have a fluffy frosting, frost it on the day to be served.
- Cupcakes can last up to 2 – 3 months in a freezer if tightly wrapped.
- If you plan to keep cupcakes that have be frosted, freeze the cupcakes uncovered for an hour, then insert a toothpick on the top of the cupcake, only then tightly wrap them up. This is to prevent the soft frost from sticking on the wrap and ruining the design.
- Thaw your frozen cupcakes in the refrigerator or on a countertop (30 minutes would soften it back)
- If you thaw on a countertop, remember to loosen or unwrap the wrappings to prevent condensation to avoid sticky cupcakes or out of shape toppings.
- Lastly, please take note that hard candies and colored sugars do not freeze well because they tend to run during thawing. So it is better to use the fridge than the countertop.
For more enquiries, please feel free to contact us or call/whatsapp us at 011-1988 6263
To see the other recipes we have, click here.