JAM-FILLED! Gluten-free Vanilla Cupcakes Recipe ???? | Baking with Becky
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HOW TO MAKE MY GLUTEN-FREE VANILLA CUPCAKES RECIPE ???? Stuffed with jam in the middle and topped with tons of vanilla buttercream. Of course, this one is low FODMAP and easy to make dairy-free or vegan.
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Chocolate Muffins | Mortar and Pastry
~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake
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Ingredients:
1 ¾ cups all purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
1 cup fresh milk
1 medium egg
1 stick (113g) melted butter, unsalted
½ cup chocolate chips plus more for toppings
*3oz cupcake liners (makes 12 muffins)
*Bake in a preheated oven at 190C for 13-15 minutes and cool completely
CHOCOLATE MUFFINS RECIPE
Ingredients by weight and volume:
210g all purpose flour
40g cocoa powder
10g baking powder
5g baking soda
3g salt
165g white sugar
240mL (or 246g) fresh milk
1 medium egg (50g)
1 stick (113g) melted butter, unsalted
70g chocolate chips plus more for toppings
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EGGLESS VANILLA CUPCAKES RECIPE- SOFTEST FLUFFIEST EGGLESS CUPCAKES EVER | with chocolate frosting
Starting 2021 with the best ever eggless vanilla cupcakes recipe! These cupcakes are simple to make and so fluffy and soft! If you are into #EgglesBaking or even if you are not, you must give this recipe a shot.
Trust me it's a keeper and you will keep going back to it!
INGREDIENTS
( Makes 6 cupcakes)
3/4 cups (90g) maida
1/2 tsp (2g) baking powder
1/2 cup (142g) yogurt
1/4 tsp (1.5g) baking soda
6tbsp (75g) castor sugar
1/4 cup (60ml) vegetable oil
1 tsp (6ml) Vanilla Extract
Chocolate ganache-
Vanilla cake WITH eggs-
Eggless Vanilla Cake -
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Vegan Recipe: Close-tess Cream-filled Cupcakes
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Chef Chloe has a friend in the kitchen to help her make some chocolatey vegan cupcakes that are just as moist and fluffy as any cupcake with butter and eggs!
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* * * * * * * * * * *
Close-tess Crème-Filled Cupcakes
Make-Ahead Tip:
The Chocolate Cupcakes can be filled with Crème Frosting and frozen for up to 2 weeks. Thaw cupcakes and apply Chocolate Ganache topping and swirl design before serving. Any leftover Crème Frosting can also be stored in the refrigerator for up to 2 weeks.
CHOCOLATE CUPCAKES
1 1/2 cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee or water
1/2 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Line 2 (12-cup) cupcake pan with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To assemble the cupcakes: Fit the piping bag with a small round or Bismarck tip and fill with the Crème Frosting. Insert the tip into the center of the top of each cupcake and squeeze the bag to fill with about 2 to 3 teaspoons frosting. There is no need to scoop out any of the cake. Spread the top of each cupcake with a thin layer of Chocolate Ganache and pipe a 4-loop design with the Crème Frosting.
CRÈME FROSTING
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
2 to 5 tablespoons soy, almond, or rice milk
1 piping bag, fitted with a small round or Bismarck tip
To make the Crème Frosting: Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.
CHOCOLATE GANACHE
1 cup semisweet chocolate chips (dairy-free)
¼ cup canned coconut milk, mixed well before measuring
2 tablespoons canola oil
Melt chocolate chips and coconut milk in a double boiler or microwave. Whisk in oil until smooth.
Makes 14 cupcakes
vanilla cupcake - fluffy, moist, cupcake recipe - Cooking A Dream
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who doesn't love homemade fluffy moist vanilla cupcake If it is this easy to make...
WRITTEN RECIPE CUP MEASUREMENT AND NOTES HERE:
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Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Chocolate Chip Muffins recipe scented with vanilla and loaded with a lot of chocolate chips!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
????PRINTABLE RECIPE AND TIPS:
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►BLUEBERRY LEMON MUFFINS:
►APPLE CRUMBLE MUFFINS:
►ORANGE CHOCOLATE MUFFINS:
►DOUBLE CHOCOLATE MUFFINS:
►BANANA OATS MUFFINS:
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