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    Basic Cake Recipes For Beginners

    Uploaded by

    Shobhi Balan
    This document provides recipes for three types of eggless cupcakes - vanilla, Belgian chocolate, and red velvet. It also includes recipes for American buttercream frosting and ganache. The cupcake recipes list ingredients and instructions for making the cupcakes. The frosting recipes similarly list ingredients and directions for preparing buttercream and ganache to decorate the cupcakes.

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    Basic Cake Recipes For Beginners

    Uploaded by

    Shobhi Balan
    214 views5 pages
    This document provides recipes for three types of eggless cupcakes - vanilla, Belgian chocolate, and red velvet. It also includes recipes for American buttercream frosting and ganache. The cupcake recipes list ingredients and instructions for making the cupcakes. The frosting recipes similarly list ingredients and directions for preparing buttercream and ganache to decorate the cupcakes.

    Original Description:

    Very useful. Tried and tested. True results.

    Original Title

    Basic Cake recipes for beginners

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    This document provides recipes for three types of eggless cupcakes - vanilla, Belgian chocolate, and red velvet. It also includes recipes for American buttercream frosting and ganache. The cupcake recipes list ingredients and instructions for making the cupcakes. The frosting recipes similarly list ingredients and directions for preparing buttercream and ganache to decorate the cupcakes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    214 views5 pages

    Basic Cake Recipes For Beginners

    Uploaded by

    Shobhi Balan
    This document provides recipes for three types of eggless cupcakes - vanilla, Belgian chocolate, and red velvet. It also includes recipes for American buttercream frosting and ganache. The cupcake recipes list ingredients and instructions for making the cupcakes. The frosting recipes similarly list ingredients and directions for preparing buttercream and ganache to decorate the cupcakes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 5

    Cake My Heart

    Eggless Cupcakes and Cupcake Decoration


    -Sandhya Parthasarathy

    www.facebook.com/CakeMyHeart
    [email protected]
    9739362039
    Vanilla Cupcakes
    Ingredients:
    1 cup curd
    ¾ cup sugar
    1 ¼ tsp Baking powder
    ½ tsp Baking soda
    1½ cup Flour
    1 tsp Vanilla essence
    ¼ tsp Salt
    ½ cup oil

    Method:
    1. Preheat oven to 180C
    2. Line a muffin/cupcake tray with liners
    3. In a bowl combine curd and sugar. Add the soda and baking powder and
    mix to combine. Add the oil and vanilla essence.
    4. Let it rest for 10 mins until frothy
    5. Sprinkle the flour over the curd mixture and fold.
    6. Spoon into the prepared liners and bake for 20 to 25 mins or until the
    skewer comes out clean.
    Belgian Chocolate Cupcakes
    Ingredients

    1 ½ cup Flour

    ¾ tsp baking powder

    ½ tsp baking soda

    1 cup Sugar

    4 tbsp cocoa, Belgian chocolate cocoa

    ¼ tsp Salt

    1 tbsp vanilla

    65g melted butter

    1 cup milk

    Method

    1. Preheat oven to 180C and line a cupcake tray with liners


    2. Sift the dry ingredients in a clean and dry bowl.
    3. In a seprate bowl combine butter, milk and vanilla and pour over the dry
    ingredients. Mix until combined.
    4. DO NOT OVER MIX.
    5. Fill the cupcake cases till 2/3rd full and bake for 20 mins.
    Red Velvet Cupcakes

    Ingredients

    1 ½ cup flour

    3 tsp cocoa

    1 tsp baking soda

    ½ tsp salt

    1 cup Sugar

    1 cup milk

    ½ cup oil

    1 ½ tbsp vinegar

    1 tsp red food colour

    Method

    1. Preheat oven to 180C and line a cupcake tray with liners


    2. Sift the dry ingredients in a clean and dry bowl making sure there are no
    lumps
    3. In a separate bowl combine milk and vinegar, set aside for a while.
    4. Add oil, food colour and vanilla and pour over the dry ingredients. Mix
    until combined.
    5. DO NOT OVER MIX.
    6. Fill the cupcake cases till 2/3rd full and bake for 20 mins.
    American butter cream
    Ingredients:

    100g icing sugar, sifted

    50g butter, softened

    Extract/ essence of your choice

    Method:

    1. Beat the butter until pale light and fluffy.


    2. Add the essence to the butter and continue beating
    3. Slowly add the icing sugar to the butter little at a time.
    4. If the mixture is too stiff, lighten it with a tsp of milk.
    5. You can store the buttercream at room temperature for a couple of days or
    in the fridge for 4 to 5 days.

    Ganache
    Ganache usually consists of two ingredients; chocolate and cream.

    Ratios-

    Dark Chocolate: Cream

    2:1 = Pipe-able ganache, 1:1 = pourable ganache

    Milk Chocolate: Cream

    1.5:1 = Pipe-able ganache, 1:1 = pourable ganache

    White Chocolate: Cream

    3:1 = Pipe-able ganache, 1:1 = pourable ganache

    Method:

    1. Finely chop chocolates


    2. Bring the cream up to a boil.
    3. Pour the cream over chopped chocolates and let it sit for a minute. Stir to
    combine.

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