The Most Delicious cupcake!

Our Wendy's Cupcakes have a lot kind of cupcakes but the most delicious cupcake it's called

Easter Cupcakes Baked in Real Egg Shells

What you'll need:

• 9 large eggs (Only one will get used in the cake.  The rest are just used for the shells.  I'm going to post a fantastic French toast recipe soon that used up six of the eggs.)
• 1/2 C flour
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• a pinch of salt
• 1/2 C sugar
• 1/4 C unsalted butter, room temperature
• 1/2 tsp lemon extract
• 1/4 C sour cream

To prepare the eggs:

Carefully poke a small hole in the top of each egg.  I found that the easiest way to do this was to use the tip of a corkscrew bottle opener.

Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit.  The holes need to be large enough to fit the tip of a piping bag inside.  You can always make the hole larger when you are ready to pipe so err on the smaller side during this step.

Turn the egg upside-down and dump out the contents.  Keep the contents of one egg separate to use in the cake recipe.  If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).  You may wonder why there is a thermometer in the photo.  I used the tip of the thermometer to help get all of the egg out of the shell.

Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.Rinse the insides of the eggs out thoroughly over the sink.  Then, immerse them in saltwater for thirty minutes.  At first, I couldn't get them to sink.  I realize that this is probably obvious to most of you, but in case anyone else is science-challenged, I thought I would share Ellie's tip that the eggs need to be filled with the saltwater in order to sink.  

Prepare the cake batter (I used my favorite sour cream cupcake recipe with lemon extract instead of vanilla):

1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
2. In a large bowl, mix one egg and sugar until light and creamy.
3. Add the butter and lemon extract and mix until fully integrated.
4. Mix in the dry ingredients until just combined.
5. Add the sour cream and mix until smooth.

I found that it was best to let the cake overflow out of the top of the egg and then simply pick it off (eat it) and clean the shell with a damp towel before serving.

Bake the eggs at 350 F for 23 minutes. Place the prepared egg shells into a cupcake tin.  Use aluminum foil to help them stand upright.

Load the batter into a piping bag fitted with a large round tip.  Make sure that the tip can fit all of the way inside of the egg hole.  If it can't, expand the hole a little bit at a time until it fits.  Fill your eggs about 3/4 full with batter.  This is the tricky part.  If you under fill the eggs, you won't have a complete cake egg inside when you crack them after baking.  If you overfill the eggs, cake will overflow out of the egg during baking. 

Candy Rainbow Cupcakes!

Ingredient

Cooking Time: 24-26

Servings: 12-14 Cupcakes

Preparation Time: 25

For Rainbow Cupcakes

Full box Vanilla Bean Cake Mix

2 large eggs

1 stick melted butter

1 cup milk

For Topping

Store purchased vanilla frosting

Assortment of small solid colored candies like; gumdrops, M&Ms, jelly beans, licorice, Jujubes

DIRECTIONS

For Rainbow Cupcakes

Preheat oven to 350° F. Line cupcake tins with baking cups.

Combine eggs, butter, and milk. Add mix. Fold together until batter is smooth. Pour batter into prepared tins.

Bake for 24 to 26 minutes. Let cool completely before decorating.

For Topping

Spread vanilla frosting on cupcakes.

Decorate each cupcake in a color of the rainbow (red, orange, yellow, green, blue, purple, white, black). Be creative - your options are limitless.

Ice Cream cone cupcakes recipe!

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) package vanilla frosting
• 1 ounce colored candy sprinkles

Cooking Instructions

1. Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
2. Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
3. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

Coca Cola Cupcakes Recipe!

Ingredients

For the sponge cakes:
200 grams of plain flour
250 grams of caster sugar
1/2 teaspoon (the little spoon) of bicarbonate of soda (this will help the cakes rise – but only use 1/2 a teaspoon – any more and your cakes will taste very strange!)
1 large egg
125 ml of buttermilk’*’(or warm up 125 ml of full fat milk in a pan with a squirt of lemon juice, it just needs to be hand hot.)
1 teaspoon of vanilla extract
125 grams butter 2 tablespoons (the big spoon) of cocoa
175 ml of cola

Buttermilk is basically sour milk. That’s why we can make it by mixing a bit of lemon juice with ordinary milk and warming it up. When sour milk is mixed with bicarbonate of soda, millions of tiny bubbles of carbon dioxide are produced. These bubbles expand even bigger when in the oven and make your cakes delicious and light.

For the icing

225 grams of icing sugar
30 grams of butter
3 tablespoons of cola
1 tablespoon of cocoa powder
1/2 teaspoon of vanilla extract
1 packet of cola bottle sweets - either the jelly ones or the fizzy sugary ones, which ever you prefer!

Equipment

Large bowl & Spoon

Measuring jug

A large pan (preferably one with a heavy base, to stop the ingredients burning)

Cupcake Tray & paper cases

A sieve (to get the lumps out of the icing sugar)

What to do

(The trick is to mix the dry ingredients,  then the wet ingredients and then mix them all together at the last minute.  This will stop the cakes becoming heavy.)

1.  Put the paper cases into the tray.  Heat the oven to 180 degrees Centigrade/Gas Mark 4.

2.  In a large bowl, mix the flour with the sugar, bicarbonate of soda and salt.

3.  In a pan, gently heat the butter, cocoa and cola until the butter is just melted.

4.  In a measuring jug beat the egg, with the buttermilk and vanilla.

5.  Pour the butter mixture into the flour and then add the egg mixture.   Mix this with a wooden spoon until the flour is all mixed in.

6.  Spoon the mixture into the papers cases, filling them slightly less than half full.   You will need to make two trays of cakes. If you have two cake trays, you can cook them all at once, otherwise just cook them separately.

7. Check the cakes after about 10 minutes. They are ready when they are risen, and are firm and slightly bouncy when you just them in the middle.    If they are not quite cooked, give them five more minutes then check them again.  When they are ready, put them out to cool, on a cooling tray if possible.

8.  Whilst the cakes are in the oven, start the icing.  Rinse out the pan and large bowl that you used before. In the pan, put the butter, cola, cocoa powder and vanilla extract for the icing.   Stir it over a low heat until the butter is just melted.

9.     Get a sieve and put it over the large bowl.   Add the icing sugar to the sieve and by tapping the sieve, the icing sugar will fall through the tiny holes into the bowl.  Keep tapping the sieve until only lumps are left then press these lumps through with your fingers.      (Note from Jazzy’s mum – sieving the icing sugar is not the most exciting job, but you HAVE to do it for this recipe. Otherwise you will end up with lumpy icing which will not look or taste nice.)

8.  Using a large spoon, add the sugar to the mixture in the pan and stir well.   You will end up with a thick brown icing, that looks a bit like brown margarine.     But it should taste much much nicer!

9. Using a spoon, dollop icing on top of each of the cakes and smooth it over with the back of the spoon.   It is best to do this when the cakes are still warm from the oven and the warmth will make the icing melt a little and go smooth.

10. Put a cola bottle sweet on top of each cake.    

Starting to sell!

Dear Blogger,

            Today it's my first day of selling lemonade and cupcakes, it's was so hard. There are a lot of customers me and my friend try to do as fast as we could and do you know what happen we dropped the Most Delicious cupcake. My heart was like it's was braking. Next time I will be more carefuller! :(

BUT WE STILL EARN 300 vnd