Soft and Fluffy Delicious Marble Cupcake Recipe
Hello everyone ,today I'm sharing with you Soft and Fluffy Delicious Marble Cupcake Recipe. How to Make Soft and Fluffy Delicious Marble Cupcake step by step. Do you like MARBLE CAKE? Leave me a comment if you make Soft and Fluffy Delicious Marble Cupcake , and tell me what other cookies or desserts recipes you would like to see.
สูตรเค้กที่ทำวันนี้ จะทำเป็นมาร์เบิ้ลคัพเค้ก เนื้อเค้กชิฟฟ่อนนุ่มๆ หวานกำลังดี เป็นชิฟฟ่อนวานิลลา สลับกับรสช็อกโกแลต จะทานเปล่าๆ แบบไม่ใส่ครีมก็อร่อย หรือใครจะนำไปต่อยอดบีบครีมก็ได้เช่นกัน
❤️ ดูสูตรด้านล่าง ❤️
❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make Soft and Fluffy Delicious Marble Cupcake Recipe.
#Marblecake #CookingStation #EasyBaking
???? Ingredients
100 g cake flour
1/2 teaspoon baking powder
40 g caster sugar
1/4 teaspoon salt
50 g vegetable oil
60 g milk
4 egg yolks (L)
1 tsp vanilla extract
4 egg whites (L)
60 g caster sugar
1/2 tsp vinegar
(You can use lemon juice or cream of tartar instead.)
1 tbsp cocoa powder
1 tbsp hot water
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How to bake
- Bake at the top-bottom heat 130 degrees, do not turn on the fan for 30 minutes.
- After that, adjust the heat to 140 degrees and bake for another 10-15 minutes.
or until cooked
**until skewer inserted into the centre comes out clean**
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Stand in tray for 5 minutes , Transfer to wire rack to cool
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Make sure you pre-heat your oven
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????สูตร ชิฟฟ่อนมาร์เบิ้ลเค้ก
แป้งเค้ก 100 กรัม
ผงฟู 1/2 ช้อนชา
น้ำตาล 40 กรัม
เกลือ 1/4 ช้อนชา
น้ำมันพืช 50 กรัม
นมสด 60 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
(ใช้น้ำมะนาว หรือครีมออฟทาร์ทาร์แทนได้)
ผงโกโก้ 1 ช้อนโต๊ะ
น้ำร้อน 1 ช้อนโต๊ะ
-----------------------------------
ในคลิปใช้ถ้วยเบอร์ 3220 จะได้ ประมาณ 14-15 ลูก
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วิธีการอบ
- อบไฟบน-ล่าง 130 องศา ไม่เปิดพัดลม 30 นาที
-หลังจากนั้นปรับไฟไปที่ 140 องศา อบต่ออีก 10-15 นาที
หรือจนกระทั่งสุก ขึ้นอยู่กับเตาแต่ละตัว
------------------------------------------
**เช็คสุก โดยใช้นิ้วแตะไปที่หน้าขนม หากไม่มีรอยนิ้วมือ ก็ใช้ได้ค่ะ **
==================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
==================
❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
Professional Baker Teaches You How To Make MINI CUPCAKES!
Delightful Mini Cupcakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 36
Prep Time: 75 minutes
Cook Time: 18 minutes
Ingredients
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar, divided (caster sugar)
4 large eggs, separated and at room temperature
2 tsp (10 mL) vanilla bean paste
1 cup (100 g) coconut flour
1/3 cup (45 g) tapioca starch
2 tsp (10 mL) baking powder (gluten free, if needed)
¼ tsp (1 mL) salt
½ cup (125 mL) milk, at room temperature
Frosting
1 cup (225 g) unsalted butter, at room temperature
5 ½ - 8 cups (715-1040 g) icing sugar sifted
1/2 cup (125 mL) milk
2 tsp (10 mL) vanilla bean paste
food colouring paste
Ingredients
1. Preheat the oven to 350 F (180 C). Line mini muffin tins with paper liners.
2. Beat the butter and ¾ cup (150 g) of the sugar together using electric beaters or in the bowl of a stand mixer fitted with the paddle attachment until fluffy. Add the egg yolks and vanilla and beat in.
3. In a separate bowl, sift the coconut flour with the tapioca starch, baking powder and salt in a bowl, and add this to the butter mixture alternately with the milk, mixing well after each addition and starting and ending with the flour, and beating on high speed for 2 minutes to make fluffy (no risk of overbeating when there is no gluten!)
4. In another bowl, whip the egg whites until they are foamy, and then add the remaining ¼ cup (50 g) of sugar and whip until the whites hold a soft peak. Fold these into the batter in 2 additions. Use a small ice cream scoop to scoop the batter into the paper liners, filling them ¾ full. Bake the cupcakes for 15-18 minutes, until they spring back when gently pressed. Cool the cupcakes in the tin before frosting.
5. For the frosting, beat the butter with 3 cup (390 g) of the icing sugar until fluffy. Add the milk and vanilla and mix slowly at first and scraping down the bowl often, until blended. Add the remaining icing sugar 1 cup (130 g) at a time, beating well until the ideal consistency for piping (the frosting should hold its shape, but not be too firm). Use the frosting at room temperature.
6. Divide the frosting into as many rose colours as you wish, with a separate bowl for tinting the frosting green for the leaves. For the leaves, use small leaf tip #352 and large straight petal #127 or curve petal #116 for the rose petals. Fill the piping bags with the frostings.
7. To pipe a buttercream rose, start by piping a little mound in the center of the cupcake (the bud). With the wide part of the piping tip resting on the cupcake at the bud, pipe a petal with a little lift up and then down again (remember, rose petals at the center are smaller than on the outside). Repeat, overlapping the next petal a little over the first one and continue this circling outward until the rose covers the top of the cupcake. Pipe a few leaves around the outside and repeat. Remember that in nature every flower is unique, so yours can be, too.
The cupcakes are best enjoyed at room temperature, but should be stored refrigerated for up to 3 days.
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Oreo Cupcakes Recipe | Cookies and Cream Cupcakes
If you are an Oreo fan, you will LOVE these cupcakes! Fluffy chocolate cupcakes with Oreo surprise at the bottom and cookies and cream frosting at the top. These cupcakes are especially loved by children but also by adults. Make them for birthdays, parties or holidays and your family will thank you forever.
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Ingredients:
For the cupcake:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 Egg, large
3/4 cup + 2 tablespoons (175g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Water/coffee
1 teaspoon Vanilla extract
12 Oreo cookies
For the Oreo butter cream:
1/2 cup (115g) Butter, softened
1½ cups (190g) Icing sugar
1 teaspoon Vanilla extract
4 Oreo cookies, crushed
2-3 tablespoons Milk/heavy cream
For decorating:
Oreo cookies/mini oreos
Directions:
1. Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Place one Oreo cookie at the bottom of each cupcake liner. Set aside.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients except coffee/water.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the buttercream: in a large bowl, beat butter until light and fluffy, about 4-5 minutes. Beat in powdered sugar, 1/2 cup at a time, beating in between. Add vanilla extract, milk and beat until incorporated. Add crushed Oreos and fold until combined. Transfer to a piping bag.
7. frost as desired.
8. Decorate the cupcakes: top the cupcake with a mini Oreo, whole Oreo cookie or halved Oreo cookie.
Chocolate & Cream Cheese Cupcakes
In the video i misspoke and said baking powder. Sorry about that i mean't to say bi-carb soda or baking soda. :)
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Ingedients
CHEESECAKE:
225g/8 oz. cream cheese
1/3 cup sugar
1 egg
Pinch of salt
1 cup chocolate chips
CUPCAKES:
3 cups flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking bi-carb/soda - I misspoke and said baking powder. Sorry about that i mean't bi-carb soda :)
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
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Black Bottom Cupcakes _ Cream Cheese and Chocolate Cupcakes
Quick and Easy Black Bottom Goodness Cupcake.
It is delicious and very easy to make, the taste resembles a combination of a chocolate cupcake with a creamy cheese cake.
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#cupcakecheesecake #banhcupcake
Ingredients: Serving 20 cupcakes:
Cream cheese filling
8 oz = 227 gr cream cheese (softened)
1/3 cup = 87 gr sugar
1/8 tsp kosher salt
1 tsp = 3 gr vanilla extract
1 egg at room temperature
1 cup = 180 gr mini semisweet chocolate chips
Cake batter:
1 1/2 cup = 210 gr All purpose flour
1 cup = 220 gr sugar
1/4 cup = 27 gr unsweetened cocoa powder
1 tsp =4 gr baking soda (DO NOT USE BAKING POWDER for this recipe)
1/2 tsp = 3 gr kosher salt
3/4 cup = 170 gr water at room temperature
2 tsp = 10 gr white vinegar
1 tsp = 3 gr vanilla extract
1/3 cup = 70 gr veg. oil
Convection Bake at 350°F preheated oven for 16 mins. (positioned rack in the middle of oven)
*After 16 mins of baking, turn off oven and leave oven door slightly open and keep cupcakes in oven for 5 more minutes.
Thank you and happy baking.
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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MOIST CHOCOLATE CUPCAKE Recipe
✔️Moist Chocolate Cupcake
1 whole egg [large, 60 grams]
1 cup granulated sugar [200 grams]
1/2 cup fresh milk [120 ml]
1/2 cup oil (any cooking oil) [120 ml]
1 tbsp white vinegar [15 ml]
1 cup all purpose flour [135 grams]
1/3 cup unsweetened cocoa powder [35 grams]
1 tsp baking soda [5 grams]
1/2 tsp salt [3 grams]
Yield: 12 to 14 pcs cupcakes (3 oz.)
Cupcake liner size: 2 diameter x 1.25 height
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