Cute cup cakes are fun for all occasions. So, don’t just have a cup cake, but bake it too...
Colourful and sinfully delightful well, that’s just some of the ways that cupcakes can be described. Essentially a small cake made to serve one person, experts say that the batter used for it is the same as that for any other cake. It’s nothing but a miniature cake.
Often people confuse cupcakes with muffins, but in reality both are not the same. Muffins have no icing, they usually contain fruits and they are denser in texture. “You have muffins with butter and coffee, usually for breakfast,” says Kishi Arora of online bakery store, Foodaholics. On the other hand, cupcakes are sweeter, more spongy, topped with ganache and cream, and usually eaten as dessert.
For those who love to bake at home, there are certain things that you need to be careful about. After all, one wouldn’t want all the hard work done, come undone!
Tips to bake a spongy and perfect cup cake
Follow the recipe to the T.
Pre-heat your oven. It is important to maintain an even temperature so that the batter would rise properly.
Don’t overmix the batter to get rid of all the lumps. It ends up becoming flat and doesn’t puff up.
Never fill up the case completely. Fill it to 2/3rds
Don’t go overboard with decorations.
Brown Butter Berry Cup cake with Cream cheese icing
For cup cakes:
1/2 cup butter
1/2 cup Blueberries or any available berry
1.5 cups powdered sugar
1/4 cup all purpose flour
1/4 cup almond flour
4 egg whites
1.5 tsp lemon zest
1/2 tbsp fresh Mint (Shredded or cut into long, thin strips)
1/2 cup cream cheese or
1 cup whipping cream
1 vanilla pod
Line the cup cake pan with cup cake moulds.
Preheat oven to 150°C. Wash and dry berries if using fresh ones.
Cook butter till slightly brown. Remove from heat but keep warm.
Sift powdered sugar, flour, and almond flour together. Place in a mixer with whip.
Add egg whites and mix until well blended.
Slowly blend in brown butter. Raise speed and beat until well combined. Fold in the zest and mint.
Fold in berries. Pour into prepared cupcake molds and bake for approximately 20 minutes or until an inserted toothpick comes out clean.
Slit the vanilla pod and take all the seeds out and add in a bowl.
Add soft cream cheese or mascarpone cheese to the bowl and mix with vanilla. The best ways to avoid lumps is to make sure that your cheese is at room temperature.
Whip the cream and fold in the vanilla cream cheese.
Pipe it with a desired tip shape. Decorate with fresh edible flowers or some sprinkles.
These cupcakes are slightly on the dense side and taste wonderful with a cup of tea. The subtle vanilla cream cuts the sweetness of the brown butter cup cake.
Recipe by Kishi Arora, Foodaholics