Download 30 Amazing Cupcake & Frosting Recipes by L. Lucci PDF

By L. Lucci

Are you searching for striking cupcake recipes and frosting recipes so as to add on your assortment. This publication has an excellent collection of recipes that you'll certainly maintain at your fingertips!

Everyone loves cupcakes, they're the appropriate little dessert! you could frost them along with your favourite frosting style and beautify them in such a lot of methods!

Inside this e-book is a wonderful number of 30 effortless, wet and scrumptious cupcake and frosting recipes.

Choose from; vintage vanilla cupcakes, wealthy chocolate cupcakes, fruit cupcakes, nut cupcakes, and gourmand cupcakes, like Tiramisu, plus extra cupcakes!

You also will love the scrumptious frosting recipes incorporated; buttercream frostings, white and darkish chocolate frostings, cream cheese frostings, whipped cream frosting, plus extra extraordinary frostings!

Some of the cupcake recipes integrated are;
Angel nutrition Cupcakes,
Blueberry Cupcakes,
Double Chocolate Chip Cupcakes,
Oreo Cupcakes,
Pecan Cupcakes,
Strawberry Cupcakes,
Tiramisu Cupcakes,
White occasion Cupcakes,
plus many alternative frosting flavors to select from.

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Extra resources for 30 Amazing Cupcake & Frosting Recipes

Sample text

Vanilla extract 1 cup buttermilk 1 ¾ cups sweetened toasted flaked coconut 1 cup toasted and chopped hazelnuts Directions: Preheat oven to 325 degrees F. Line two cupcake pans with paper cupcake liners. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a mixing bowl, beat sugar and butter together until creamy. Add egg yolks, 1 at a time, beating well after each addition. Add in syrup and vanilla until blended. Mix half of the flour mixture into butter mixture.

Salt 2 cups granulated sugar 1 ½ cups unsalted butter, softened 6 large eggs, separated 2 tbsp. hazelnut syrup 1 ½ tsp. vanilla extract 1 cup buttermilk 1 ¾ cups sweetened toasted flaked coconut 1 cup toasted and chopped hazelnuts Directions: Preheat oven to 325 degrees F. Line cupcake pans with cupcake paper liners. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a mixing bowl, beat sugar and butter together until creamy. Add egg yolks, 1 at a time, beating well after each addition.

Set aside. Place the chocolate in a heat-proof bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. In a large mixing bowl, using an electric mixer, add the butter, and then the eggs, one at a time, blend well together after each addition until smooth. Add the vanilla and sour cream; mix until blended together. Gradually add the flour mixture, blend until smooth. Spoon the batter evenly in the paper cup liners. Bake for about 20 minutes, or until a cake tester inserted into the center comes out clean.

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