8/3/2019 Cupcake Class

1/3

Creatividades Latinas Winter 2012

214 S. Brand Blvd. San Fernando, CA: Inside Martha's Salon 818-492-6390

Register TODAY at: 214 Brand Blvd. San Fernando 818-492-6390

Cupcake ClassBeginners

Class1. Learn to make Caramel Brulee Cupcakes

Class2. Learn to make Pink Lemonade Cupcakes

Class3. Learn to make Flowering Cupcakes

Class4. Learn to make super delicious strawberry cupcake recipe.

1.- Caramel Brulee Cupcakes 2. - Pink Lemonade Cupcakes 3.- Flowering Cupcakes 4.- Strawberry Cupcake1. - Caramel Brulee Cupcakes

These turned out so yummy!!! I took them to a business function and everyone was taking extra homewith them!

Start out with any basic white cake recipe, either from scratch or mix, substituting Coffee-Mate Creme

Brulee liquid for the liquid in your recipe. When your cupcakes are cool, cut a hole in the middle of the cupcake with a sharp paring knife, cutting

at an angle.

Filled the cupcakes with Nestle's La Lechera Dulce de Leche caramel. (I love that stuff!)

I made my icing with half butter and half shortening, some vanilla extract, a pinch of salt, and of coursepowdered sugar.

For the liquid, I used the Creme Brule coffee creamer again, heating it up until very warm, but notboiling.

I don't have exact measurements because I didn't measure! Sorry!! I just mix it until it's light andfluffy!!

8/3/2019 Cupcake Class

2/3

2. - Pink Lemonade Cupcakes

To make these cupcakes, use any vanilla cake recipe that you wish,

replacing the liquid in the recipe with pink lemonade concentrate, undiluted.

You can also add a few drops of food coloring if you want it more on the pink side.

For the icing, use:Ingredients:1 lb. unsalted butter (softened)2 stick salted butter (softened1 small pkg. lemon instant pudding mix1 cup heavy cream1 cup powdered sugar ( or more to suit your taste)Pink food coloring

Directions:In mixer set on medium speed, beat the butter until smooth and silky.

Turn speed to low and add the pudding mix. when it is all incorporated, slowly add the cream, a little at a time.

When fully incorporated bring speed up to high and beat for 5-7 minutes.Turn speed back down to low and add food coloring and add powdered sugar by tablespoons, tasting alongthe way.

When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down anygraininess that you might get from the powdered sugar.

Bring back down to low speed and beat for a while to get rid of air bubbles.

this recipe needs to be refrigerated. Bring it to room temperature before decorating or serving.

3. - Flowering Cupcakes

You will need:

5 plastic disposable piping bags with couplers

Piping tubes # 102, #104, #9, #66, #349

Rose, Moss green, yellow, and Purple coloring pastes.

*Cupcakes

** Decorator Frosting

Remove 1 cup of icing and place in a separate bowl. Cover with plastic wrap.

Divide the remainder of icing into 4 equal parts into four separate bowls. Color each of them, using the pastes.

Cover each with plastic wrap to protect until ready to use.

Insert couplers into plastic piping bags.

Dip a bamboo stick or toothpick into the purple paste. Make a 5 line of color along the

sides of bag. Fill bag about 1/3 full with purple icing. Place the #349 tip

on coupler and screw into place.

4. - Super delicious strawberry cupcake recipe

8/3/2019 Cupcake Class

3/3

Ingredients:

Makes 1 dozen.

2/3 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of

puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix

together milk, vanilla, and strawberry puree; set aside.4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed,

until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reducethe mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mixuntil just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula,as necessary, until just blended.

6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops arejust dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes coolcompletely in tin before icing.

Sprinkles Strawberry Icing

Makes enough for 1 dozen cupcakes.

1/2 cup whole frozen strawberries, thawed 1 cup (2 sticks) unsalted butter, firm and slightly cold Pinch of coarse salt 3 1/2 cups confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on mediumspeed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mixuntil just blended. Do not overmix or frosting will incorporate too much air.

Frosting consistency should be dense and creamy, like ice cream.