Recipes tagged with « Cupcakes »
Lime Coconut Mini-Cakes
Tiny tangy lime cupcakes topped with fluffy whipped coconut cream. Uses chilled coconut milk for a natural whipped texture. Adjusted quantities for easier scaling. Substitutes brown sugar for depth and uses almond extract instead of vanilla for a nutty note. Includes toasted coconut flakes and fresh lime supremes for garnish. Baked just till springy, cracked toothpick signals done. Key to aeration is beating egg and sugar thoroughly. Avoid heavy-handed folding to keep light crumb. Perfect for bite-sized tropical treats or party snacks.
Witch Hat Cupcakes
Chocolate cupcakes with orange frosting topped by witch hats made from mini cones coated in dark chocolate. Green and black licorice used for decoration around the hats. Treats have a crisp chocolate shell and bright citrus icing with candy accents. Prep involves baking base cupcakes, making frosting, coating cones, and assembling hats. Slightly chilled before and after assembly for texture. Suitable for vegetarians and free from nuts.
Beetroot Cupcakes with Mascarpone Cream
Beetroot shredded, butter, and lemon juice softened together. Flour, baking powder, and salt mixed. Eggs whipped with sugar, lemon zest, vanilla. Dry ingredients folded alternately with beet mix. A dozen cups filled, topped with slivered almonds, baked 18-23 minutes. Beetroot syrup made by boiling water, honey, sugar, shredded beetroot till syrupy, then strained. Mascarpone whipped with cream and sugar till stiff peaks. Assembly with mascarpone disk, cupcake, drizzle beet syrup.