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  • Sweet Fun: Sonja Ocampo’s Guide to Creating Yummy Cupcakes

    Whip up a delightful activity right in your kitchen! Pastry princess Sonja Ocampo clues you in on the art of making cupcakes.
    by Sonja Ocampo .
  • Read on to see more yummy cupcake recipes from Sonja.

     

    Yummy Recipes!

    Vanilla Cupcakes

    Ingredients:
    •    2 cups all purpose fl our
    •    2 teaspoons baking powder
    •    1 teaspoon salt
    •    1/2 cup unsalted butter, room temperature
    •    1 cup sugar
    •    3 egg yolks
    •    cup milk
    •    1 teaspoon vanilla extract


    Procedure:
    1. Preheat oven to 350ºF
    2. Line cupcake pan with baking cup papers.
    3. Whisk fl our, baking powder and salt together in a bowl. Set aside.
    4. With mixer set on medium high speed, cream the butter and sugar until pale and fluffy, about two minutes. Add egg yolks at once and blend well. Alternately, beat in the dry ingredients and milk. Add vanilla.
    5. Scoop batter into muffin cups. Fill each one halfway; this leaves room for the cupcakes to puff up. Wipe any splatters from the top of the tin so they don’t burn.

    Place cupcake tin in the oven, and bake for 20 to 25 minutes.

    Cool cupcakes in cupcake pan or on a wire rack.


    Royal Icing for Piping:
    (Makes 2 1/2 cups)
    •    2 large egg whites
    •    2 teaspoons lemon juice
    •    3 cups confectioner’s sugar, sifted


    Procedure:
    1.    Beat egg whites with lemon juice in a mixer.
    2.    Add sifted powdered sugar and beat, until well blended.
    3.    Use immediately, or refrigerate in an airtight container up to two days; stir before using.


    Fluffy Vanilla Buttercream:
    (Makes 3 cups)
    To color your buttercream, add in food coloring drop by drop, until it reaches your desired shade.

    Ingredients:
    •    2 sticks (1/2 pound) unsalted butter, softened
    •    3 cups confectioner’s sugar, sifted
    •    1 teaspoon vanilla extract
    •    2 tablespoons milk
    •    Pinch of salt

    Procedure:
    1.    Place cupcake tin in the oven, and bake for 20 to 25 minutes.
    2.    Cool cupcakes in cupcake pan or on a wire rack.


    Royal Icing for Piping:
    (Makes 2 1/2 cups)

    Ingredients:
    •    2 large egg whites
    •    2 teaspoons lemon juice
    •    3 cups confectioner’s sugar, sifted

    Procedure:
    1.    Beat egg whites with lemon juice in a mixer.
    2.    Add sifted powdered sugar and beat, until wellblended.
    3.    Use immediately, or refrigerate in an airtight container up to two days; stir before using. Continue by piping the nose and the ears.
    4.    Pipe dots with black fluffy vanilla buttercream for the nose and the eyes.
    5.    5. Coat ears with pink decorating sugar.

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    Click here to learn more yummy cupcake designs from Sonja.

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