Cupcakes de Lima-Limn(basada en la receta de limn de laLove Bakery)

125g de mantequilla 125g de azcar 1 cucharada de ralladura de piel de lima 2 huevos 125g de harina 1 cucharadita de levadura qumica 3 cucharadas de leche semi desnatada Lemon Curd para rellenar (yo us comprado)Chocolate Chip Cupcakes (Receta de Alma)

2 huevos 140g de azcar 115g de harina 120g de mantequilla 2 cucharadas y media de cacao en polvo sin azcar 1 cucharadita de levadura qumica (tipo Royal) 1 cucharadita de extracto de vainilla 60 - 70ml de leche 120g de chocolate chipsPrecalentamos el horno a 160.Preparamos los papeles para cupcakes.En una jarra, mezclamos la leche con el extracto de vainilla.En un bol, tamizamos junta la harina, el cacao y la levadura qumica.En el bol de la batidora (o con la batidora manual), batimos el azcar con la mantequilla hasta que est cremoso. Aadimos el huevo, uno a uno. A continuacin, aadimos la mitad de la mezcla de harina y cacao. Despus la leche y finalmente el resto de la harina. Finalmente aadimos los chocolate chips.Repartimos la mezcla entre los papelitos de cupcakes, sin llenarlos ms que 2/3.Horneamos en torno a 22-24 minutos o hasta que al pincharlos con un palillo salga limpio.Sacamos del horno y dejamos templar en la bandeja 5 minutos antes de traspasarlos a una rejilla.Cupcake salado higos y queso brieIngredientes:

2 huevos 100 g harina 7 g levadura qumica 50 g higos picados 50 g brie 2 cucharadas de aceite 2 cucharadas de perejil picado 80 ml leche Sal y pimienta

Preparacin:

Precalentamos el horno a 180 y preparamos la fuentes de muffins con 8 papeles para cupcakes.Mezclamos la harina con el perejil, la levadura qumica, la sal y la pimienta.Batimos los huevos con las varillas. Aadimos el aceite sin dejar de batir. Aadimos la leche y batimos hasta que se haya incorporado.Aadimos los ingredientes secos y removemos con la esptula hasta que la mezcla sea homognea. Incorporamos el brie cortado en trocitos y los higos finamente picados.Repartimos la mezcla entre los moldes para cupcakes y horneamos en torno a 20 minutos.Nada ms sacar del horno, decoramos con una rodaja de brie y un trocido de higo picado.Dejamos templar cinco minutos en el molde y despus trasladamos a la rejilla.

A disfrutar!!!

Pumpkin Ginger CupcakesIngredients 2 cups all-purpose flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3 cup finely chopped crystallized ginger 1 cup butter, room temperature 1 cup white sugar 1 cup packed brown sugar 4 eggs 1 teaspoon vanilla extract 1 (15 ounce) can pumpkin pureeDirections1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Harvest Pumpkin CupcakesIngredients Cupcakes: 4 eggs, slightly beaten 3/4 cup Mazola Vegetable Plus! Oil 2 cups sugar 1 (15 ounce) can pumpkin 1 3/4 cups all-purpose flour 1/4 cup Argo OR Kingsford's Corn Starch 4 teaspoons Spice Islands Pumpkin Pie Spice 2 teaspoons Argo Baking Powder 1 teaspoon baking soda 3/4 teaspoon salt Frosting: 1 (8 ounce) package cream cheese, softened 3 tablespoons butter OR margarine, softened 1 tablespoon orange juice 2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract 1 1/2 teaspoons freshly grated orange peel 4 cups powdered sugarDirections1. To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.2. To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes3. Coconut Cupcakes with Seven-Minute Frosting and Coconut FlakesIngredients 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup packed sweetened shredded coconut 6 ounces (1 1/2 sticks) unsalted butter, softened 1 1/3 cups sugar 2 large eggs, plus 2 large egg whites 3/4 cup unsweetened coconut milk 1 1/2 teaspoons pure vanilla extract Seven-Minute Frosting 1 1/3 cups large-flake unsweetened coconutDirections1. Make cupcakes as directed inBasic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.CoconutCupcakesIngredients:

3 cups cake flour (not self rising)2 heaping tspBaking Powder3 sticks (1.5 cups) salted butter2 1/4 cups sugar.5 tsp purevanilla extract1 cupcoconut milk8 largeegg whites1 1/3 cups shredded sweetened coconutfrostingof your choice (I'll cover this later)toasted coconut for garnishing (optional)Makes 2 dozen

Preheat over to 350. Line cupcake pans with paper liners. In a bowl mixtogetherflour andbaking powder. In another bowl beat butter and 2 cups sugar until light and fluffy. With an electric mixer this should be about 3 or 4 minutes. Add vanilla. Carefully add one third of the flour mixture while still beating. Then add half of thecoconut milk. Then add the second third of the flour mixture, and then add the rest of thecoconut milk. Finish by adding the rest of the flour mixture. When it is combined (careful not to overmix!) set aside. In a clean bowl, whisktogetheregg whitesand remaining 1/4 cup of sugar. You can do this manually or with an electric mixer. Beat until stiff and glossy peaks begin to form. Gently fold the egg mixture into the butter and flour mixture. Until combined. You might want to do this in 2 parts. Then carefully stir in the shredded coconut. Don't over mix! Divide batter in cupcake pans, using about 1/4 cup of batter for each cupcake. Bake for 20-25 minute. Rotate pans half way through. Thecupcakesare down when they turn golden brown and a toothpick comes out clean from the center. Allow to cool. For toasted coconut: I use fresh coconut. It has amazing flavor and really adds a nice touch. This will go on top of thefrosting. You can buy coconut meat, raw, or buy the whole coconut and go from there. Use 2 coconuts. Grate the coconut meat. Spread out on baking sheet and place in over preheated to 350. Allow to cook keeping an eye on it! If it's cooking unevenly, rotate the pan. It's done when it's just starting to turn golden brownAs far asfrostinggoes, this is really apersonalchoice. Usingbuttercream frostingis fine! It tastes great with these coconutcupcakes. I, personally, love chocolate and coconuttogether, so I use chocolatefrosting. Some people pair lemonfrostingwith thesecupcakes, and some like boiledfrostingwith them. You can also pair them with cream cheesefrosting. Coconutcupcakes, as I said before, go with nearly everything. So these are the perfectcupcakesfor all you coconut lovers!

Cream CheeseFrosting8 oz (2 sticks) unsalted butter12 oz cream cheese3 3/4 cups confectioners' sugar, sifted1 tsp vanilla extract

Magnolia's Vanilla CupcakeIngredientsCupcakes: 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 cup milk 1 teaspoon vanilla extractIcing: Vanilla Buttercream, recipe followsDirectionsPreheat oven to 350 degrees F.Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.In a small bowl, combine the flours. Set aside.In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.Vanilla Buttercream:The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.1 cup (2 sticks) unsalted butter, softened6 to 8 cups confectioners' sugar1/2 cup milk2 teaspoons vanilla extractPlace the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake