Make assorted Cupcakes USING 1 RECIPE! ????
Assorted cupcakes using one Easy Cupcake Recipe
PRE-ORDER MY COOKBOOK ❤ :
Printable Recipe:
Easy Cupcakes Recipe ( base batter):
115g (1 stick) softened Butter
2 tbsp (30g) veg Oil
2 tsp Vanilla extract
3/4 cup(150g) Sugar
3 Eggs
1 1/2 cups (210g) all purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup (180g) Milk
1 1/2 tsp Lemon Juice
1 3/4 tbsp unsweetened Cocoa Powder (12g)
1 tbsp Milk (15g)
1 tsp Cocoa
Red Food Coloring
___________________
Frosting Recipe:
115g Softed Butter
450-500g Cold Cream Cheese
2 cups (250g) Powdered Sugar
2 tsp Vanilla
Make any cookie with this recipe:
Make any bagel flavor with this recipe:
Chapters:
00:00 intro
00:28 Make the cupcake recipe
01:22 Make the lemon cupcakes
02:00 Make vanilla and oreo cupcakes
02:40 Make the chocolate cupcakes
03:13 Make the red velvet cupcakes
03:35 Bake the cupcakes
04:30 Make the frosting
06:08 Assemble the cupcakes
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are bursting with fresh lemon flavor and made healthy by using a gluten-free flour, dairy-free coconut oil, and honey as a natural sweetener. These easy and healthy muffins can be enjoyed for breakfast, snack, or even dessert and are a perfect Spring or Easter brunch recipe!
SEE FULL RECIPE POST:
INGREDIENTS:
⅔ cup coconut oil, melted
3 eggs
⅔ cup honey
¼ cup lemon juice
½ cup milk
1 tsp. Vanilla
2 ¼ cups flour, gluten-free 1-to-1
1 tsp. Baking soda
2 Tbsp. Lemon zest
1 Tbsp. Poppy seeds
Lemon Glaze:
½ cup powdered sugar
1 Tbsp. Milk
1 tsp. Lemon zest
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium-sized bowl whisk together coconut oil, eggs, honey, lemon juice, milk, and vanilla.
In a separate large bowl combine flour and baking soda. Whisk to combine.
Add dry ingredients to wet ingredients and stir until just combined.
Add lemon zest and poppy seeds and mix well.
Spray non-stick cooking spray into 12 cupcake liners in a muffin pan. Pour 1/3 cup batter into each liner.
Bake muffins for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
While muffins are baking, whisk together powdered sugar, milk, and lemon zest until smooth. Let muffins cool to room temperature and then drizzle glaze over muffins.
Enjoy muffins immediately or store muffins in an airtight container for up to 2-3 days.
RECIPE NOTES:
Regular all-purpose flour can be used in place of the gluten-free 1-to-1 blend.
Butter or vegan butter may be used in place of coconut oil.
Maple syrup or agave nectar can be substituted for the honey.
Website:
Chocolate And Almond Muffins | Sanjeev Kapoor Khazana
Chocolatey, almond-y muffins, perfect for a sunny morning. Worth giving it a try and served to your loved ones
CHOCOLATE AND ALMOND MUFFINS
Ingredients
¼ cup chopped dark chocolate
Chopped almonds for topping
1 cup refined flour (maida)
1 cup butter
1 cup castor sugar
2 eggs
2 teaspoons vanilla essence
¼ cup cocoa powder
1 teaspoon baking powder
2-3 tablespoons milk
White chocolate chips for topping
Icing sugar for dusting
Method
1. Preheat oven to 180° C.
2. Cream together butter and castor sugar in a bowl using an electric beater. Break in eggs and add vanilla essence and whisk.
3. Take dark chocolate in a microwave proof bowl. Heat the chocolate in the microwave for 30 seconds. Remove from heat and mix till the chocolate melts.
4. Add the melted chocolate to butter-sugar mixture and whisk.
5. Sift in together flour, cocoa powder and baking powder and fold well. Add milk and mix well.
6. Place individual muffin paper cases on a baking tray.
7. Fill a piping bag with the batter and pipe out in the paper cases filling ¾th of it. Top with some white chocolate chips and almonds.
8. Place the tray into the preheated oven and bake for 20 minutes. Remove from oven and cool.
9. Dust some icing sugar on top and serve.
Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Wonderchef Kitchenware:
Facebook :
Twitter :
#sanjeevkapoor
LEMON POPPY SEED MUFFINS
MAKING LEMON POPPY SEED MUFFINS IN MY KITCHEN
Healthy Lemon Poppyseed Muffin Recipe
Baking my favourite lemon poppyseed muffins on my channel today! These are a staple in my house and are great for a quick snack, when on-the-go or even for breakfast. Recipe details below -- enjoy!
Instagram: @mindful.living.a
Ingredients
2 tablespoons Lemon Zest, (zest from two lemons)
4 tablespoons Lemon Juice, (juice from two lemons)
1/2 cup Granulated Sugar
2 large Eggs
4 tablespoons Unsalted Butter, melted and at room temperature
1/4 cup Canola Oil
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon poppy seeds
1 tablespoon chia seeds
1. Preheat the oven to 425°F. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
2. Zest your two lemons, then combine the sugar and lemon zest until the sugar is fragrant and light yellow in colour.
3. Add the lemon juice, eggs, melted butter, and oil and process until well combined. Add the milk and vanilla then set aside.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppyseeds and chia seeds.
5. Make a well in the flour mixture, pour in the liquid mixture, and stir until just combined.
6. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups
7. Bake for 5 minutes then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
#healthyrecipes #lemonpoppyseed #muffins
Royalty Free Music from Bensound
Almond Poppyseed Cake with Berries and Mascarpone
Recipe:
This luscious, buttery cake with a hint of lemon is perfect for a summer party. It will keep well, in fact it is better the next day. It can also be made year round - fill it with jam and cream or dried fruit compote when fresh berries are not available.