Valentine’s day is on 14th February and what better way to celebrate it than to try some wonderful Cupcakes for your loved ones. Our Smart Chef and baker – Leandra Fernandes will be sharing some unique Cupcakes recipes which we are sure will be relished by both,the young and the old. We would encourage you to try these unique Cupcakes and make your Valentine’s day even more special.
Today, we will be sharing the following Cupcake recipes.
- Mocha Cupcakes.
- Orange Cranberry Cupcakes.
- Oreo Cookie and Cream Cupcakes.
1. Mocha Cupcakes.
Ingredients :
(1 cup measures 240 ml)
- All purpose flour / maida – 1 1/2 cup.
- 180 grams Cocoa Powder(1/3 cup).
- 40 grams Baking Soda.
- Cooking Soda – 1 tsp.
- Salt – 1/2 tsp.
- Strong Brewed Coffee or Espresso.
- 1 cup Sugar – 1 cup.
- 200 grams White Vinegar.
- 1 tbsp Vanilla Essence.
- 2 tsp. Vegetable Oil – 1/3 cup.
- 80 ml Chocolate Sauce or any frosting for topping Sprinkles optional.
Method :
- Preheat the oven to 180 degree C.
- Line up a 12 cup muffin pan with cupcake cases and set aside.
- Take flour, cocoa, baking soda, salt in a bowl and whisk well and set aside.
- Take coffee, oil, sugar, vinegar and vanilla essence in a bowl and whisk till mixed.
- Add in flour mix and mix well.
- Spoon this into the cupcake cases and bake for 18mins to 20mins.
- Remove it from the oven and let it cool for 5mins on a pan.
- Now remove it from the pan and cool it over a wire rack.
Frosting :
- Butter – 200gms
- Sugar – 200gms
- Vanilla Essence – 1tsp
- Nescafe (Instant Coffee) – 1 sachet
Method :
- Cream butter and sugar till light and fluffy.
- Add the essence and instant coffee and beat again.
- Add coffee as per taste.
- Put in the cones and frost the Cupcakes.
Your Mocha Cupcakes are ready to be relished.
2. Orange Cranberry Cupcakes :
Ingredients :
- All purpose flour/maida – 1 1/2 cups.
- Baking Powder –1 ½ tsp.
- Baking Soda – ½ tsp .
- Greek Yogurt/Hung curd – ¾ cup .
- Vegetable Oil – 6 tbsp.
- Castor sugar – ¾ cup .
- Orange juice – ½ cup (use fresh or packaged).
- Orange Zest – 1 tsp (optional).
- Chopped cranberries – ¼ cup and few chopped pistachios for garnishing (optional).
Method :
1. Preheat the oven to 170 C. Grease a 7inch loaf tin with butter and sprinkle some flour over it.
2. In a bowl sieve together maida, baking powder and baking soda.
3. In another bowl, whisk together sugar and yogurt until the sugar dissolves completely.
4. Add the orange juice, oil and orange zest and mix until incorporated.
5. Mix the wet and dry ingredients carefully and avoid over mixing them.
6. Mix and coat the chopped cranberries with some flour so that they avoid sinking to the bottom and add to them to the batter.
7. Pour the batter in the pan and bake for 30-35 minutes. Check with a toothpick or knife to see if the cake is done.
8. Cool the cake in a pan for 15-20 minutes before taking it out and then cool it completely on the wire rack.
9. To make the glaze:
- Mix the powdered or the icing sugar with the juice until it forms a thick consistency, which is easy to pour.
- Add sugar/juice to adjust consistency as required.
- Pour over the cake.
10. Rest the cake for 20-25 minutes in the fridge before slicing for clean slices, as the cake is very moist and soft.
Frosting :
- Butter – 200gms.
- Sugar – 200gms.
- Vanilla Essence – 1tsp.
- Orange juice – 3-4tbsp or Orange Essence.
- 1tsp Orange Colour (opt).
Cream butter and sugar till light and fluffy. Add the rest and beat well. Fill it in the cones and then pipe it on the cupcakes.
Your Orange Cranberry Cupcakes are ready to be relished.
3. Oreo Cookie and Cream Cupcakes.
For the cupcakes :
- All purpose flour: 3/4th cup.
- Baking powder: 3/4th tsp.
- Baking soda: 1/4th tsp.
- Salt: 1/8th tsp.
- Granulated white sugar : 1/4th cup + 1/8th cup Brown sugar.
- ¼ cup Oil.
- 1/4th cup + 1/8th cup Buttermilk.
- ½ cup Vanilla Essence.
- ½ tsp Eggs.
- 1 packet Crushed Oreo biscuits(½ cup).
Method :
1. In a bowl sift together the all-purpose flour, baking soda, baking powder and salt. Set aside.
2. Beat the eggs and the sugar together till creamy and fluffy for around 3-5 minutes.
3. Add oil, vanilla and mix it well.
4. Start adding the flour mixture and buttermilk in small batches. Add the flour first and mix it well. Then add the buttermilk and mix it well. Keep adding the flour mixture in parts of three and buttermilk in parts of two. Always begin and end with the flour.
5. Mix the batter till everything is well combined but do not over mix.
6. Fold in the broken Oreo pieces, stir and combine.
7. Place an Oreo on the bottom of each cupcake liner or put the Oreo pieces at the side of each Cupcake.
8. Fill the Cupcake liners 2/3 full and bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Usually it take around 15 – 20 minutes.
9. Cool the cupcakes on a wire rack before frosting them.
Frosting :
Ingredients :
- 200gms butter, room temperature.
- 300g Icing Sugar.
- 6-8 Crushed Oreos.
- 2-4tbsp Whole Milk Cream Cheese.
Method :
1. Crush the Oreo biscuits in a blender to get Oreo crumbs. Strain the mixture to get rid of any bigger chunks.
2. Using the mixer, beat butter and sugar together until smooth and creamy.
3. Add vanilla and cream cheese/milk and mix.
5. Add Oreo crumbs and beat till frosting is smooth and creamy.
6. Frost the cupcakes and decorate with mini Oreos.
Your Oreo Cookie and Cream Cupcakes are ready to be relished.
4. Peppermint Cupcakes.
Ingredients :
- 1 cup + 1 tablespoon granulated sugar.
- 3/4 cup + 2 tablespoons flour.
- 7 tablespoons unsweetened cocoa powder sifted.
- 3/4 teaspoon baking powder.
- 3/4 teaspoon baking soda.
- 1/2 teaspoon salt.
- 1 large egg at room temperature.
- 1/2 cup milk.
- 1/4 cup vegetable oil.
- 3/4 teaspoon peppermint extract.
- 1/4 teaspoon pure vanilla extract.
- 1/2 cup boiling water.
Method :
- Combine the sugar, flour, cocoa powder, baking powder, baking soda and salt together into a large bowl.
- In a small bowl, mix together the egg, milk, oil, peppermint and vanilla.
- Add the liquid mixture into the flour mixture and mix them properly till the mixture is smooth.
- Continue mixing on medium speed for another couple of minutes till it is smooth.
- Add boiling water and stir to mix it well.
- Fill each cupcake liner upto three-quarters.
- Bake until tops are firm and a cake tester inserted in the center comes out clean. It will take approximately 18 to 20 minutes.
- Now let the cupcakes cool for about 10 minutes.
- Remove cupcakes from the pan and let them cool completely before frosting.
Mint Frosting :
- 1 cup confectioners’ sugar.
- 4 tablespoons unsalted butter, at room temperature.
- 3 tablespoons heavy cream / milk.
- 2 teaspoons vanilla extract.
- 1/2 teaspoon peppermint extract.
- 1/2 teaspoon salt.
- Green food coloring, if desired.
- 9 Andes chocolate mints, halved (optional)
Method :
- Beat the confectioners’ sugar and butter for about a minute till the mixture is crumbly.
- Add the heavy cream, vanilla, mint extract, salt, food coloring (green) and beat on high speed until smooth, about 3 minutes.
- Put the frosting into a piping bag fitted with a decorative tip of your choice and pipe onto each cupcake.
- Top each cupcake with half of an Andes mint or anything that you like.
Your Peppermint Cupcakes are ready to be relished.
5. Pina colada Cupcakes.
Ingredients :
- All purpose flour / maida – 3/4 cup.
- 90 grams Baking Powder.
- 3/4 tsp Salt and a pinch Sugar.
- 1/4 cup or 50 grams Pineapple Puree.
- 1/2 cup Unsalted Butter.
- 2 tblspn soft Egg.
- 1 Vanilla Essence.
- Coconut Essence – 1 tsp.
Method :
- Preheat the oven to 180 degree C.
- Line up a 6 cup muffin tray with cupcake liners and set aside.
- Take flour, baking powder and salt in a bowl and mix well. Set aside.
- Take the butter in a bowl, add in sugar, vanilla and coconut essence and whip till it is soft and creamy.
- Now add in eggs and pineapple and whip again till creamy.
- Now add in the flour mix and fold gently.
- Add the batter into the cupcake cases and bake for 20 mins.
- Now remove them and let them cool completely.
For Toppings :
- Whipping cream.
- 1/2 cup icing sugar.
- 1 tblspn coconut essence.
- 1/4 tsp (optional) shredded coconut as needed.
Method :
- Whip some cream with sugar and coconut essence till stiff and fluffy.
- Take your cooled cupcake, top it with cream and decorate it with coconut.
Your Pina colada Cupcakes are ready to be relished.
We hope you have liked our different Cupcake recipes. We would encourage you to try these cupcakes.
Please check out our recipe Two Ingredient Chocolate Cake
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