Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed 30 seconds.
Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Bake the cupcakes for 12 to 15 minutes or until cupcakes are golden. Transfer the cupcakes to a wire rack to cool and repeat with the remaining batter. Step 3: When cupcakes have cooled, use a small round cutter or the wide end of a decorating tip to cut out the center of each cupcake, about two thirds of the way down.
Spoon apple pie filling into the centers. Spoon on top of the cupcakes or use a piping bag and a star tip to make a decorative swirl.
Step 5: Drizzle with the caramel topping and sprinkle with walnuts, if desired. If you plan to make these ahead, top with whipped cream and store in the fridge. Add the caramel and walnuts just before serving. If you are making cupcakes from cake mix, follow the directions listed on the back of the box.
If you are making from-scratch cupcakes, follow the time guidelines listed on the recipe. Mini cupcakes will require less baking time while jumbo cupcakes will require more baking time. As your cupcakes bake in the oven, a sweet cake aroma will fill your kitchen. When the timer goes off, take the cupcakes out of the oven. They should be golden brown on top. Insert a toothpick in the center of the cupcake. If it comes out clean, the cupcakes are done. After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for five to 10 minutes.
Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting.
If you are using the same pan for multiple batches of cupcakes, allow the pan to cool for about 15 minutes before adding more batter. Frosted or unfrosted, cover cupcakes loosely with foil, plastic wrap or waxed paper. Store cupcakes with buttercream frosting at room temperature for up to two days. Refrigerate cupcakes with cream cheese or whipped cream toppings. Here are a few tips for keeping cupcakes fresh: Cool them completely before covering to keep the tops from becoming sticky. How to Refrigerate Cupcakes.
You can refrigerate cupcakes for about two days. Before refrigerating, allow the cupcakes to cool completely. Then cover them loosely with foil, plastic wrap or waxed paper. Cupcakes with cream cheese or whipped cream topping are best stored in the refrigerator, but buttercream-frosted cupcakes can be left at room temperature.
You can get a head start by baking cupcakes ahead of time and freezing until you need them. Unfrosted cupcakes freeze better than frosted and frozen cupcakes are easier to frost. If you choose to freeze frosted cupcakes, creamy frostings freeze best. Fluffy frosting or whipped cream frostings freeze well but may stick to the wrapping. Decorating gel, hard candies and colored sugars do not freeze well because they tend to run during thawing. Few things symbolize celebration quite like the cupcake.
Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable.
Frost cupcakes. Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green.
Spoon each colored frosting into a small resealable food-storage plastic bag. They are designed to bake 24 mini muffins or cupcakes. Since most recipes make enough for 48 cupcakes, you will generally want to buy two tins. They are available in steel tins or silicone trays. When using steels tins, you will want to use cupcake liners or grease the cups with cooking spray to prevent sticking.
In addition to making cupcakes and muffins, you can also make other desserts with mini muffin tins. They are great for making mini tarts, cookie cups, cheesecakes, and brownie bites. The great thing about making cupcakes is that you can make them any flavor you want.
Chocolate, white, lemon and red velvet are some of the most popular flavors you can make. Instead of making a whole bunch of different batches, you can divide up a batch of white cupcake batter to make different flavors. Simply separate the batter into as many bowls as you want flavors. From there, you can add whatever flavors or mix-ins you want into your cupcakes. This is a fun and easy way to get some variety into your mini cupcakes.
Since most boxes make 48 mini cupcakes, this is a great way to mix it up a bit while using only one boxed mix or recipe. Mini cupcakes are best stored at room temperature in an airtight container.
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