How to Make Cupcakes with Delicious Cupcake Recipes | Erika S. | Skillshare

How to Make Cupcakes with Delicious Cupcake Recipes

Erika S., Welcome to Sweet'n Small!

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27 Lessons (1h 23m)
    • 1. Introduction to Making Cupcakes

      2:07
    • 2. Vanilla Cupcakes with Vanilla Butter Cream

      0:50
    • 3. Vanilla Cupcakes - Overview of Ingredients

      3:46
    • 4. Vanilla Cupcakes - Creaming the Butter

      2:37
    • 5. Vanilla Cupcakes - Adding the Liquid Ingredients

      3:42
    • 6. Vanilla Cupcakes - Completing the Batter

      6:51
    • 7. Vanilla Cupcakes - Lining the Cupcake Trays

      3:03
    • 8. Vanilla Cupcakes - Tools Required for Icing

      2:41
    • 9. Vanilla Cupcakes - Preparing the Vanilla Butter Cream Icing

      6:46
    • 10. Vanilla Cupcakes - Preparing the Piping Bags with Icing

      2:40
    • 11. Vanilla Cupcakes - Icing the Cupcake

      2:54
    • 12. Vanilla Cupcakes - Icing Roses

      1:45
    • 13. Avocado Chocolate Cupcakes Ingredients

      1:59
    • 14. Avocado Chocolate Cupcakes - Mixing Ingredients

      4:59
    • 15. Avocado Chocolate Cupcakes - Filling the Liners

      3:09
    • 16. Avocado Chocolate Butter Cream - Icing Preparation

      0:45
    • 17. Avocado Chocolate Butter Cream - Icing Tutorial

      4:55
    • 18. Avocado Chocolate Cupcakes - Applying the Swirl Icing

      1:45
    • 19. Lemon Blossom Cupcakes - Getting Started

      2:37
    • 20. Lemon Blossom Cupcakes - Zesting the Lemons

      5:58
    • 21. Lemon Blossom Cupcakes - Preparing the Mixture

      2:33
    • 22. Lemon Blossom Cupcakes - Filling the Liners

      2:52
    • 23. Lemon Cream Cheese Frosting - Getting Started

      1:23
    • 24. Lemon Cream Cheese Frosting - Mixing the Ingredients

      1:00
    • 25. Lemon Cream Cheese Frosting - Mixing the Ingredients Continued

      5:16
    • 26. Lemon Cream Cheese Frosting - Icing Preparation

      1:21
    • 27. Lemon Cream Cheese Frosting - Applying the Lemon Drop Icing

      3:02

About This Class

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Hey guys, thanks for tuning in to another Sweet’n Small Cupcake Edition! I’m Glad you’ve decided to join us in your first step towards becoming a cupcake guru!

Before taking this class there’s a few things about cupcakes you already know. First, they make a delicious dessert for just about any occasion. We can most likely agree on that! We can also agree that if you go to your local pastry shop, buying cupcakes can be very expensive, especially if you are on a tight budget.

There is a common misconception that making cupcakes at home is a dreadful, if not impossible task that requires years of baking experience. I mean look at all the intricate designs in the icing, that’s gotta be pretty hard to do, right?? Wrong! Making cupcakes is enormously fun and easy to do, especially if you know how to use the right techniques. Yes, even if you have never baked before!

In this course, we are going to show you how to make a variety of stunning cupcakes faster than you can eat them.

Ok maybe not that fast, but you get the idea =). We start right from the basics, this includes gathering the materials and tools you will need to get started. And don’t worry, we show you some really neat tricks to help you save money and start baking cupcakes without breaking the bank.

In this course, we’ll teach you how to make some of the most unique cupcake varieties out there.

We’re going to make:

  • Vanilla Cupcakes with Vanilla Butter Cream
  • Avocado Chocolate Cupcakes with Avocado Chocolate Butter Cream (Vegan)
  • Lemon Blossom cupcakes

After we are finished baking, will show you how to apply icing like a seasoned pro, using many unique designs including swirls, blossoms, and roses!

This course is perfect for beginners and experienced bakers alike. Even if you are a baking enthusiast looking to start your own cupcake business, this will be an essential first step. More importantly, we are always here to help once you’ve enrolled. Have questions? No problem, contact our support team and we will be happy to guide you through any cupcake excursion you embark on!

So, what are you waiting for? Register now and join us on this exciting and tasty journey!

Transcripts

1. Introduction to Making Cupcakes: thanks. Thanks for tuning into another sweetened small Coptic edition. I'm glad you decided to join us in the first steps towards becoming a cupcake expert before taking this class. There's a few things you probably already know about cupcakes. First, they make a delicious dessert for just about any occasion. Also, if you go to your local pastry shop buying cupcakes me pretty expensive, especially if you're on a tight budget. There's a common misconception that making cupcakes at home is a dreadful, if not impossible task. Their cars, years of baking experience. I mean, look at all those intricate designs in the icing. That's got to be pretty hard to do, right? Wrong Making cupcakes is enormously fun and easy to do, especially if you got the right techniques. Yes, even if you have never baked before in this course, we're gonna show you how to make a variety of stunning cupcakes faster than you can eat them. Okay, maybe not that fast, but you get the idea we start right from the basic set includes gathering all the materials in tools you will need to get started. And don't worry, we show you some really neat tricks to help you save money and start baking without breaking the bank in. The scores will teach you how to make some of the most unique cupcake varieties out there. We're going to make vanilla cupcakes with vanilla buttercream Avocado Chocolate cupcakes with avocado chocolate buttercream. This cupcake is vegan, which is an added bonus, and lemon blossom cupcakes. After finished baking, we'll show you how to apply icing like a seasoned pro using many unique design. These include swirls, blossoms and roses. This course is perfect for beginners and experience makers alike. Even if you're baking enthusiasts looking to start your own cupcake business, this will be an essential first step. More importantly, we're always here to help you want even rolled half questions, no problem contact or support team and will be happy to help you and guide you through any cupcake excursion you embark upon. So what are you waiting for? Register now and join us in this exciting and tasty dirty 2. Vanilla Cupcakes with Vanilla Butter Cream: Hey, guys, welcome to sit in small today. We're going to start our cupcake course. For this first segment, we will be making a vanilla cupcake with vanilla buttercream. I like to start with this cupcake because it's very basic. It's got very few ingredients, and it's hard to mess up. It's great for beginners. I also like to start with this cupcake cause once you've mastered it, you can incorporate multiple flavors and still great great fantastic results. For instance, if you want in a mango cupcake, just add a mango puree. You can take it some milk and take it some sugar, and you've got a perfect mango cupcake. So let's get started. I'd like to get started today with covering the basics, so we're gonna go over everything you would need to make the perfect cup cake, as if you've never baked before. The first thing you need is a baking drink 3. Vanilla Cupcakes - Overview of Ingredients: This is a Wilton cupcake trade. It holds 12 cupcakes. I like to use this because it's got a little weight to it and cooks the cupcakes perfectly . The cupcakes we will be making today are for 24 cupcakes, which means that you would need two of these baking trays. It's important that you pick up the same baking trays for both the cupcakes, because if you don't, the cupcakes won't cook at the same time, and they will cook evenly. The next thing. If you do not have this trade, there's an alternative trade you can get. I'll show you that in a second. This is a silicone baking trade. It's also by made by Wilton. But the important thing is, is, if you're not using a liner for your cupcakes, the's air great, because it just helps pop the cupcake right out. You can just go like that and it locks right out, so it's great for non stick. The next thing you need is measuring cups when baking. It's kind of like a science. You got to make sure that you have the exact amount in the recipe. Otherwise your cupcakes won't turn out perfectly. What I use is a little spatula. You just scrape at the top. Okay, you could. If you don't have this, you can always use a knife or you can s got it on the counter. Today we will be using one cup, 1.5 cup and 1/4 of a cup when measuring. It's important to remember that you were precise, so I have teaspoon measurements. I have tablespoon measurements, and I have 1.5 teaspoon measurements. If you don't have these, you can always use what's in your kitchen. So just a regular tablespoon or teaspoon. But it's important to remain consistent. If you're making one teaspoon of vanilla, you need to make sure that you also use the same tape teaspoon size for your baking powder . When you're making cupcakes and you're using the non stick pan, it's important you have a liner. They also create a little bit of decor on your cupcake. Besides, I think I like to use on neutral colors, but they come in a variety colors and shapes and forms. So on the side here you can see that they're stars, and it's also pink, just trying color coordinate with your occasions. So, for instance, if you're doing a baby shower, maybe want to get Blue Europe in cupcakes holders and maybe having a little umbrella on it will be cute. The next thing you will need is a mixer. You can either have a stand held mixer and electronic handheld mixer or risk. Today we will be using the electronic handheld mixer because I think this is more realistic for a beginner. Baker Stan tell Mixers can run about $500 can be pretty pricey. If you're not sure that baking is for you. The next thing you need is for icing. This is a handheld piping container, and it's got a tip attached to it. This is a number 38 tip will be using this today because it creates beautiful roses, which will be showing you with the end. Very simple to make and look beautiful. If you don't have this nifty little container here, you can use just irregular piping bag. Okay, they're disposable, or you can get the ones that are not disposable. You can wash out. This is a non negotiable one. It's important, though, that you have been 38 number tech, because that will be what is crucial in making our roses. The next thing you'll need is a little spatula. I have a very small, dainty one, but you can get a pretty big one as well. I use this. Just scraped the sides of the bowl so that we get all of the cupcake mixture into those cupcakes. I know that sometimes people like to look the bull, but we need all that we can for our cupcakes day. 4. Vanilla Cupcakes - Creaming the Butter: narrow. It started with her vanilla cupcake. Today, I've already laid out the ingredients for you. I like to do this before I start making the cupcake. Just because it's easier for me. I'm more organized and it's more quietly. Let's get started today Will need to eggs 1.5 stick unsalted butter. I like to use the sticks just because it's easier for me to measure. If you look on the side, you can see that they've got the measurements out there for you. So if you you are following a different recipe one day and you decide that you're going to use sticks of butter, it will tell you that one stick equals half a cup. If you're using a block of butter, that's fine as well. You'll just eat to measure it out. First, using a measuring cup. The next thing you'll need is flower. I'm using cake or pastry flour. You can use regular flour, by all means, because we're using an electronic mixer and it gets at all the lumps. I've also included in this mixed 2.5 teaspoons of baking powder and 1/4 teaspoon off stopped. The next thing you need is one and 1 1/4 cup of milk. I'm using whole milk just because we also need whole milk for our buttercream. I don't like milk to go to waste and I don't drink whole milk, so I like to use it in my baking. The next ingredient you will need is one and 1/2 cups of sugar. The last ingredient you will need is vanilla extract. This is a pure vanilla extract. I can't stress enough the importance of you getting a pure vanilla extract. The artificial flavors do change the taste of the cupcake. And since this is a very basic cupcake with very few flavors, the purity of vanilla extract is key. We do have an article of sweet and small that describes the different types of vanilla and their uses. So please do check it out. I'm gonna actually go ahead and add this cause I haven't added it to the milk. I didn't want you to think my uncle's discolored. So this is a teaspoon measurement. Two of these to the milk, okay. And that the last of her ingredients here 5. Vanilla Cupcakes - Adding the Liquid Ingredients: Okay, so now I've explained all the ingredients to you. You've gotten them all measured. We're gonna start putting them in the bowl. Okay, so since we're beginners, I'm gonna start with creaming the butter. I'm just gonna toe the half stick of butter in there for you to see. So what we're gonna do is we're gonna cut it into small pieces. I find this is easier when you're creaming butter. The important thing here is that the butter soft enough. So you see how my spatula is kind of, uh, melting it almost kind of like pushing it down. That's the right consistency that we want for the butter that was gonna cut it into little cubes. OK, And this was usually usually the softening of the butter takes about our and I'm just gonna go ahead and and the whole stick of the last butter so we're gonna do is scream this for a little bit or blended for a little bit so that it gets a little smooth. And then what about the sugar? 30. A little smooth there, obviously blended richest. Gonna go ahead and add our sugar. And we're gonna start blending, blending usually takes about 3 to 5 minutes. So don't be alarmed if it takes a little longer and you don't find that the consistency where you want to be. Theo Theo if you need to use a spatula script. Besides, it's important to rotate when you are blending, so you want to make sure that you are blending everything together and we're almost there. You see that picture is becoming a little bit creamier three . 6. Vanilla Cupcakes - Completing the Batter: So once you're butter is a creamy texture. You can notice this when you put your spatula and its pro creamy. Okay, wait. The special on the side. You can add your eggs. Go ahead. And her eggs. If you don't feel comfortable cracking her egg on the side of the bowl just cause you're afraid of the shells can always crack it on the side of a smaller bull. Put it into the bowl and then move it from the bull into the bigger one. Okay, I feel confident cracking shells, so I'm gonna go ahead and crack half of it. Poor again. You take the 2nd 1 do the same thing. Okay? And now we're just gonna blend. Not next year. Teoh. - So you've got a creamy nice mixture. Still, if you fit feel like there's a lot on the edges, you can again take your spatula and scrape. Scrape around. Okay, Just give it a go. Now you are you guys. Um So now what we're gonna do is at our liquid ingredients. This would be the milk. Vanilla, please. Remember that your milk needs to be room temperature. So, ideally, if you're getting all of your ingredients prepped. You can always keep the milk out for a little bit. Be the should be the first thing along with the butter that you pull out of the fridge. Okay, so he was gonna pour some of it. Okay, blend it. And then before that happened after, then we're gonna add The remainder are liquid mixture. - Okay ? And we're gonna go ahead and add a little bit of her flower. I would say Probably are fire a mixture here. Probably about 1/3 of it. I notice there's a lot of the sides of my pool, so I'm gonna give it gets great. Before I had the rest of the farm extra, um, for a little bit more of a mystery. Another 1/3 of it. - Okay , once again, I'm gonna scrape the fed to the booth and we'll add the remainder over flour mixture, - Theo . Okay. So what, you're finished mixing? I'm just gonna give people one last. Great. Make sure everything's off from the sides. If you feel like it needs another mix, please go right ahead. There is. You can kind of mix it with the spatula. It's going to Okay, so now you've got a nice creamy vanilla batter, and we're gonna get started with lining our cupcakes and putting the batter into the cupcakes. 7. Vanilla Cupcakes - Lining the Cupcake Trays: Now you have your battle ready, we can go ahead. And nine, The cupcake trays already done. Not here. And it's also important to preheat your oven at this point. So 3 75 right? And it's important. Very important, actually, that you preheat your oven and allowed to fully preheat. If you don't, the cupcakes won't cut evenly. So we're gonna go ahead and skip some of the batter into the cupcake moves. It's important as well. The only feel it 2/3 of the way up. Okay, I kind of start from anywhere. Some people have method. I don't really, So we're gonna just fill this up. This should give you to about 24 cupcakes. I'm going to make 12 today. You cannot freezes better. Unfortunately, now it's OK if you find that it's not really even in the beginning. Once you move the trade, when you're done filling, of course you could move the trade and it will fill everything out for you If you notice the first time you're doing it and it's not really even. That's OK as well. Um, cupcakes, criminal, different shapes and sizes like people. - I'm just gonna go back in and re fill some of the ones that I noticed. A little small began any on the side of the tree. That's OK to scrape it off with a wet cloth. Looks good. Okay, I'm just gonna grab what? You're given a gun off that evens it out of it. And there you go. You got your beautiful cupcakes ready. It's going back. 8. Vanilla Cupcakes - Tools Required for Icing: So now they know cupcakes are in the oven and they're baking. They should be done in about 20 minutes. We're going to go through some of the stuff you would need in order to ice your cupcake. So here we have some of the different varieties of piping bags you can have. One is a container, another one is a disposable piping bag, and the last one is a silicone piping bag that you can wash and reuse. All of them are great ways to ice. It is dependent on your preference. Usually what comes with your icing bag or you're picking bag is a variety of different piping tips or nozzles. Thes. Are that the basics you would find in any piping kit? There's also one attached to here, so I will go through them very briefly with you, will be only using a few of them in these segments, but you can use all of them in different for a variety of ways. The 1st 1 which is attached to the top of this piping bag, is a star shaped closed novel. Hey, this creates roses and it can create ripples if you like. It's a really common piping head. The next one we have here. It's a very small circular nozzle. This is great from when you are writing. For instance, if you're writing Happy birthday Um, a cupcake. This is perfect. The next one over is a leak. Nautile. So this is great for creating leaves. The one after that is a very common one as well. It is used one. You are just creating a very basic swirl. You can also create little drops This well, the one after that is a jacket aged star. It's also open. It creates very nice ribbed effects on Swirled cup kicks. And the last one that we have here is a flat nozzle and you can see on the other side that there is ridges. This helps when you're creating basket leaves. So those are some of the very basic had to you. We get I've actually got this piping bag in a blast, and I'll tell you the reason for that. It's actually a great way for you to avoid a little bit of a mess. I learned the hard way after several attempts, centering two points icing into a bad one. So what you do is You basically shows the piping bag in there, and then you start putting your icing in it. This prevents you from having to kind of fiddle with the piping bag while you're trying to ice that okay, kind of blocks over. It's you'll see in a little bit when we try and fill it later. 9. Vanilla Cupcakes - Preparing the Vanilla Butter Cream Icing: now that gun. Through all of the different text of icing bags you can have and the different types of tips you would get in a beginner kit, we are going to start making our vanilla buttercream icing. Okay, the first thing you're going to need or ingredient you're going to need is icing sugar that small. It's vital you will need four cups of that. The next thing you're going to need is room temperature, milk, preferably other hole or light cream. It's also got in there already mixed in there. One teaspoon of vanilla extract. Please ensure that it is pure vanilla extract and not the artificial extract. The next thing you will need is 1/2 cup of butter or one stick of butter. This is an unsalted, softened butter. Please. Introverted is often that's vital to making the creaminess of the buttercream. Now that we've got all our ingredients, we're gonna go ahead and start making better cream. When I just dropped the butter in there now, this is really up to you. You can whip your butter for bit, or you can add everything at once and then whip after I prefer to whip my better first, So it's a little bit softer by now that I've got the butter broken up you can. I also cut it into cubes if you like. I'm going to pour the wet ingredients, which is milk and the vanilla into the bull. And I'm going to add a little bit of the icing sugar, please don't at all of it at once. It can create a little bit of a mess. So I'd say about 1/4 is a good way to start. Why? When you're mixing and you notice a lot on the sides, don't be afraid to scrape the size of the bulls. It's important to remember when you're making buttercream. Don't be afraid to whip it. The needs to be really mixed in Well, and it needs to be very fluffy. Gonna have a little bit more about the icing sugar now. Okay, Okay. I'm gonna repeat the process again, taking off the access on the sides and adding some more over icing sugar a once more we're going to space the size. See, It's already beginning to become fluffy and nicely and creamy. We're gonna have more of the icing sugar. This usually it takes about 3 to 5 minutes of actual lipping. What you're gonna do, a scraped the sides again brings down any of the excess icing. Sugar can actually give it a few stirs if you need to. Okay, if you feel like it's still stiff, you can add a little bit more milk. I wouldn't suggest adding more than a drop, so because it does become liquidy very quickly. For me, this is perfect. We got a great buttercream here, Fluffy. It's nice and it looks delicious. 10. Vanilla Cupcakes - Preparing the Piping Bags with Icing: So when you are finished making your vanilla butter cream, you have to put it into a piping bag. So I'm gonna show you exactly how to do this, just in case you've never done it before. So what I have here is remember how we talked about having a paper bag in a glass? So my piping bag, it's a little weird, a little taller than normal. So I'm gonna make do with what I got. But you're should fit around the glass, make sure it is a talk lost. So what you're gonna do is scoop some of the buttercream into your begging back. So you gonna go like this and push it down, Okay, Since I'm gonna be using the container, I'm not gonna fill this all the way up, but I'll show you how it's done, just in case you need to use it. So because my piping bag is a little bit bigger doesn't work as well. That's okay. You're to work perfectly. So we're gonna do is when you finish filling it all up. I would say you should feel most of it all the way up to the top of glass. You're going to pull it off the glass. Hey, slowly. And what you would have here is the piping bag. Okay? And you would have a lot more icing 90 right now just because I want to feel my actual container with it. So you're just gonna push it all the way down until it reaches the end when you do with the top of the bet. So what you're gonna do is take it and swirl it like this so doesn't come out the other side. Then you're going to take your hand whichever hand is dominant. So I'm right handed. So I'm gonna take my right hand, and I'm gonna place the piping bag right between the crease between my thumb and my index finger, and I'm gonna pulled the piping bag like so. Okay, mine isn't really full, so you can't really shall be. Yours will be probably around here. Okay. So you'd hold a nicely and you hold this. The hand that you are holding the piping bag with is what will be used to apply pressure. OK, you can use this hand to guide the piping bag. If you feel like you need that, or you can use it to hold the cupcake. So this is the cupcake. You would hold the cupcake like so, and you could just pipe like this. Okay? And you would use this to guide the cupcake three. So, while you're cupcakes are still baking, this is a great time. Filler consumes a little bit of time. I would suggest you do this at the last minute, though, because you're buttercream will start to come up the bottom, okay? 11. Vanilla Cupcakes - Icing the Cupcake: So guys want you have completed your buttercream and you have cleaned up your workstation of it. You should be able to check your cupcakes. It takes about 20 minutes to bake in the oven. Please make sure they're completely baked. You can do so by inserting either a toothpick or fork into the cupcake and pulling it out and seeing if it's clean. If it's not clean any of some more time. So our cupcakes are done. We left them cool usually takes about 20 to 30 minutes, so we're gonna start frosting our cupcakes. I have both a silicone piping bag and a container. If you have a disposable piping bank, that is great. You can use that as well. When you are using your disposable piping bag, please make sure you insert the tip. You would have to cut the end off the disposable piping bag, insert the tip and then put the buttercream in as well. So let's get started. We're going to make a rose. So for the first cupcake we're going to decorate. We're going to make small roses. It's because this tip here is quite small, so you'll notice that the top of it is pretty small. And we wouldn't be able to go around a large cupcake with this tip. Okay, so let's get started. The first thing you are going to do is pick up the cupcake. You're going to ice. So you're gonna grip your piping bag like I showed you before, Which was with your thumb and your index finger. We're gonna hold it around, and you are going to apply pressure. My piping bag is a little different. The little container, So I'm going to do it a little differently. You are going Teoh angle, your tip, but 45 degrees from the cupcake. You're gonna hold on to the cupcake and you are going to start. So we're gonna start in the middle today and we're going to do small Rose. That means you are going to pipe pressure. Go once around. Okay. Twice if you need to. And pull up. That's a small rose. Now we're going to do this and cover the entire cupcake. So we're going to start again. Press down, rotate around slightly overlapping the first layer and pull up again. Press down slightly overlapping as you go around and pull it. You continue to do this for the entire cup? It Mm. Go up. I should get the hang of things. You can go a little faster. It's okay. They're small gaps as well. I'm gonna show you what to do if there are small gaps in your roses in between your roses, Okay? 12. Vanilla Cupcakes - Icing Roses: Now, if you notice that your cupcake has a few holes in it. Oh, you can see that here. There's a few gaps between your roses. That's fine, too. You can create little buds, or I like to call them buds, but just little dabs. And they're two kind of Philip the area. So they look like rose buds, and you just pull up. So apply pressure and pull up again high pressure and pull up my pressure and put. And there you have it. So it's a little rose. Okay, So if you would like to create, uh, larger rose, you can do so you would have to use a larger head like this one here, which is of one M. Okay. It's the same design at the front, though, so it is still a star slightly open. Okay, so we're gonna begin in the middle, like we did with the Rose other rose, and we're going to continue with that same idea. Okay, so what we're gonna do is we're gonna apply pressure, and we're going to start in the middle like we did with the previous cup pick. You are going to bring it around to want to have a dab in the middle. You're gonna bring it around, okay? Overlapping a little bit on top of what you had previously put down. And you just can't keep continuing. Okay, The same Lee you did before. Overlapping a little bit. Okay. Until you get to the end of your cupcake. Really close now. Okay. And you are going to pull away quickly, and there you have it. A beautiful large rose. 13. Avocado Chocolate Cupcakes Ingredients: Hey, guys, welcome to sweeten Small. Today is our second section in our cupcake course, we will be making a chocolate cupcake weight. However, a slight twist here, a seat in small. We like to be a little healthier. So we are going for an avocado chocolate cupcake. Today we will be using the same equipment that we used in our previous Coppinger Vanilla cupcake. However, we instead of an electric mixer, we will be using a whisk. Okay. And also in terms of measurements, were using the same sex the cups that we use the last time. However, they're slightly very so we will be, including the tablespoon measurement and also the 1/4 cup measurement. Just like the last cupcake, I pre measured the ingredients for you. So what we have here is two cups of water, two tablespoons of white vinegar and two teaspoons of vanilla extract, like in the last cupcake. It's important that you include a pure vanilla extract for taste. In this next full. We have three cups all purpose flour. I've actually changed that a bit and made it cake flour. You have two teaspoons of baking powder and two teaspoons of baking soda and 1/2 teaspoon of salt. In the third bowl, we have two cups of granulated sugar and six tablespoons of unsweetened cocoa powder. I've used something that my mom gave me from the Dominican, but you can also use fries. Cocoa powder. It's great in a small bowl. Over here we have mashed avocado. This is one right mashed avocado. In the last bowl, you have 1/4 cup vegetable oil, so we are excluding milk, eggs and any animal byproducts to make this a vegan cupcake. 14. Avocado Chocolate Cupcakes - Mixing Ingredients: Okay. So for the first step of our avocado chocolate cupcake, we are going to mix all the dry ingredients together. So we're gonna take this full of flour that's already got our baking powder in it, and are salt and baking soda. We're gonna just dump it into a large bowl. It's important that use bigger, bold for the dry ingredients. Smaller bulls for the wet ingredients cause we will end up pouring all the wet ingredients into the dry ball. And the second bull will be now mixing in, which is the cocoa powder and granulated sugar. You is making sure you got all that cocoa fatter out. So now I'm just going to quickly whisk all of the ingredients together. You should get a chocolate looking batter by the end of it. It's also important to note that you should always make sure your bulls are dry when you're mixing. Okay, just cause you don't want to have extra moisture in there, Okay, so this looks pretty mixed up to me. They were just gonna set this aside, and we're gonna move on to our what ingredients. So I've got a smaller pool here. This is for our what ingredients. So I'm gonna slowly pour. This is the mixture of water, vinegar and vanilla. I'm gonna pour this into our smaller bowls. Okay? The next thing I'm gonna this oil. And last but not least, I'm actually gonna at the avocados into this, so I'm gonna just take a spoon, scoop it out. So a great side note, avocados actually create a binding ingredients of the acts. Kind of like an egg would in a cupcake. E was gonna whisk this. Now, don't worry. The avocado doesn't really Feli dissolve in it. That's OK. Try and get massive one. So he notices any massive. Okay. So once we finished with this and this noticed a massive lump in there trying. So once we've list that way to for the whole liquid mixture into the drive next year. Okay? Understood. Is that in one fell swoop and we're actually just going to stir until combined. Okay. If you are using sweetened cocoa powder, please remember to reduce the amount of sugar that you are putting into your cupcake. You know, there's a assurance that really sweet kind of sickly I think we're just gonna make sure everything is mixed in there. Trying to take it all warms. It takes a little longer when your hand whisking things That's okay. Fell part of the process. Think. Okay, so this looks pretty mixed up to me. If you have any excess, remember, Always use your spatula, scrape it off the sides, makes it well into the bull. 15. Avocado Chocolate Cupcakes - Filling the Liners: Okay, So next after you mix your ingredients all together, we're gonna put them into our cupcake liners. I've already lined this tray with her beautiful pink and starred cupcake liners. Okay? And you're also going to make sure that your oven was preheated to 3 50 This is a little slightly lower than the last one because it is a vegan cupcake. It cooks differently. Remember again. Just like what I said about the vanilla cupcake. It's important to remember that you can only put the cupcakes and after they've been preheated Okay, So I'm gonna just scoop again. This is a little bit liquidy your mixture, So it's gonna create a little bit of a mess. It's okay. Remember, we have a damp cloth, can always wipe it off. So you're just gonna pour this in 2/3 of the way up? It's a little bit higher. It's OK. Don't go too much harder than that. Otherwise you're gonna get a massive cupcake. And once again, if you feel like it's not even, that's alright, we'll just let it settle by moving the trade back and forth like we did last time. This should give you 24 cupcakes again. That's two dozen cupcakes. You need two trays and again. Remember, you need to have the same waited trays, even baking experience. Okay? Making a little bit of the mess. You're gonna wipe it up afterwards. - You need Teoh trailer and you. Okay, Once you're finished the trip, you can make sure even this is a pretty liquidy consistency. So it's OK. It won't be that uneven. Okay? And I'm just gonna wipe it down again, sticking up any excess from the size. Okay. And there you have it ready to go into them. 16. Avocado Chocolate Butter Cream - Icing Preparation: So while our avocado chocolate cupcakes are in the oven, we're gonna get started on her avocado chocolate icing. This is the best part for me. I love it. Let's get started. The first thing you would really need is the more equipment you will need, a food processor or blender or a magic boat. It doesn't matter which one he used, as long as you can puree the avocado in it. Also, you will need a different icing tip. This is the number 30 to tip. It comes in a standard icing kit. If you noticed, it is kind of like jagged at the edges but quite open in comparison to the one we used for a vanilla cupcake, which gave us a nice rose. This will give us a nice rib effect, and when we're piping today, you'll see the difference. 17. Avocado Chocolate Butter Cream - Icing Tutorial: Okay, so let's look over ingredients. I've already pureed two avocados, thes air, ripe avocados. Please do make sure that they are right because it impacts the creaminess of the or the texture of our cupcake icing. And you will also see in here we've got two cups of powdered sugar and four tablespoons of unsweetened cocoa powder. I used fries in this one. So why don't we get started? We're actually going to dump whatever contents you have. Make sure it's nicely pureed. So whatever content you got from the two avocados you're going to put into the bowl Lovely folk there turning escape scrape as much as you can out. Okay, you notice it's a very creamy texture. Race move. They're trying to get all the lumps out. If you have a food processor or blender and maybe a little easier than a magic bullet, the magical pretty small. Next, we're going to start slowly. Not all it waas, adding our mixture. You might want to take a risk and just whisk all of the cocoa powder into the powdered sugar so you kind of get uneven distribution one year. Emptying it into are full. OK, but we're just gonna add a little bit Fertile. Probably about 1/3. Okay, now we're gonna start, you know, quite liquidity. Still, that's cause you still need a lot more powdered sugar and cocoa powder. Another third. Go again. Oh, if your nose to sing a lot on the sides, you can screw up. You can scrape side. Uh, Booth, Okay. On the rest of the powdered sugar in and given another. - Okay , so here we have a nice, thicker consistency. I'm going to scrape The bull will probably take it around again, depending on how much is coming off sides. Okay, that looks pretty decent to me. You've got a very rich, creamy texture, OK? And we're gonna just stick it in the fridge once it blended this little bit of that. Lucado, we're gonna stick it in the fridge while we're waiting for the our cupcakes to finish baking and cool 18. Avocado Chocolate Cupcakes - Applying the Swirl Icing: Okay, I So, once you're icing is finished, you should be checking up on your cupcakes. They should take between 45 to 50 minutes to bake. Because they are vegan. They take a little bit longer once you know they're ready. So you know, is you poke either toothpick or fork into the cupcake. And if it comes out clean, it's done. So once you know that they're done, pull them out. Let them cool for a bit. So the icing has a chance to stay on their others. Disagreement slide right off. I have already placed our icing into the container, and we've got our little edges are jagged edged open star tip. There. Okay, so we're gonna begin icing. What we're gonna do is we're gonna take a cupcake in one hand, the icing in the other, and by applying pressure, you can either hold your thumb over top of the bottom of the container and the two fingers like this. Whatever feels comfortable to be honest, as long as you can apply the pressure that is required to push out to the icing. What we're gonna do is ruin it. Start on the outer edges instead of starting like we did with the rose in the middle. Okay, so we're gonna start on the outer edge, gonna push a little out, and we're gonna go around If you need to use your hand. You can If you feel like confident enough to go around the outer edge, you can as well. When you get to the other side, you're going to overlap a little bit on top of the previous one. Okay? And we're just going to continue going like this, overlapping slightly on top of the 1st 1 again and again. Then again, OK, do you reach the top and pull up and there you have it. A beautiful avocado chocolate cupcake with avocado chocolate buttercream. 19. Lemon Blossom Cupcakes - Getting Started: Hey, guys, welcome to sweeten Small. Today we're starting the third section in our cupcake course. So far, we've covered from the look cupcakes with vanilla buttercream. We've also done on avocado chocolate cupcake with an avocado chocolate cupcake frosting, which was also vegan. Today we're going to be doing a lemon blossom cupcake. This is a lemon cupcake with a lemon cream cheese frosting. So let's get started with the equipment you are using the same equipment to use in the vanilla cupcake. We will be going back to the hands fell mixer. If you do not have the handheld mixer, it is important you purchase it. Sorry, guys, but it's part of the cupcake process. If you have a stand mixer, that's great. Go hadn't use it for our purposes, though today I will be using this. In terms of ingredients. You've got very similar ingredients to a vanilla cupcake. I know that I mentioned earlier that the ingredients are transferrable. So what that meant is, if we covered our basics, we could make multiple cupcakes using the same ingredients. So let's look at our baby today. We have lemons were going to be using that for not only disaster, but also for a juice. I will be showing you how to do that in a little bit. The next thing you need is to eggs there. Large eggs. You also need one stick of butter or half a cup of butter. Remember what I told you? If you have a big block here, you're gonna have to cut it up and put it into a measuring cup. These were much more convenient. Please make sure it's often this. Well, next we have one and 3/4 cup of Sure. Okay, this is granulated sugar. Basic white sugar. Next in this bull right here, we've got 2.5 cups off flower. You can use all purpose flour or you can use cake pastry. Far. Please make sure it's sifted. Okay. The next thing we have in there is 1/4 teaspoon of salt. We've also got 2.5 teaspoons of baking powder. Lastly, we've bought one in 1/4 cup of whole milk. This is at room temperature. We've also got two teaspoons of vanilla extract. Remember, we are striving for pure ingredients here, so please make sure your vanilla extract is pure. OK, so that's our ingredients. So let's get started with vesting. Malone's 20. Lemon Blossom Cupcakes - Zesting the Lemons: Okay, So next I'm going to teach you how to great or is eft 11? What I have here is a personal handheld grader. If you don't have this, you can use a regular cheese creator. That's perfectly normal. Just make sure you're using the small points. You see these ones? They're very tiny and small. So what you end up with is very fine exist. So what we're gonna do is take our lemon. We're gonna place this on top of a bowl. Okay? If you feel more comfortable going like that, that's fine, too. You can go like this, and what you're gonna do is just slightly great the lemon so onto pressing down firmly. And what you want to make sure is that you don't go past this white rind here. Okay? You want to get Theo, but not the white. Okay, this is a little bit better. Doesn't taste great cupcakes. We're gonna skin and continue grading until we've completely finished with this lemon. Um, the beauty of this is you can actually use the juice of this lemon for the juice in our cupcake and not have to use more lemons. And he have dio So, as you can see, we've graded the lemon completely. Missed a few small portions, but we've got enough, actually, in our full here. So this is 1/2 cup of lemon zest. Great. Now we're gonna do is use the same lemons we've already grated to get our lemon juice, so I'm just gonna cut them in half. I don't actually have a juicer. If you have a juice, that's great. Use it. It will be easier than actually hand squeezing these. So what? Your news To squeeze it into the bull. If you get the seed in here, that's fine. Just pick it right out with the spoon. Try and get as much juice. Cota's You can secede one in time as you can see their seeds in there. That's fine. I'm just gonna pick it out with a spoon, so don't worry about it. Another lemon, Okay. And we're gonna measure half a cup, so I'm gonna take my measuring cup. Make sure that there is no liquid in it. OK, you're gonna actually do sport in. This is not a hot cop yet, but I just want to make sure I'm not over juicing. So we can. Sure, the seeds don't go on. And if they do call Good. Let's take it out with a spoon. Okay. Good thing we graded a lot of lemons. This is exactly why you need in a prim, um, liturgy, scripts. Every that is. Okay, We're so we're about halfway there going really close. Okay. - They should bring innocent. You half a cup hurt, so that took me about six lemons. If you want to try six lemons, that should work. Every Remember that every woman is different, has a different amount of juice. Different amount of hope. So just keep that in mind, Cray. 21. Lemon Blossom Cupcakes - Preparing the Mixture: since we've already gone through the process of making this very similar cupcake in our vanilla cupcake video, I'm not going to go through each step with you, but I'll guide you through the process. The first thing you do is you will cream your butter with your sugar. So what that means is, as you were calling her first video, you would chop up the butter into small pieces, makes it a little bit first, and then start. Just pour your sugar into the mixture. Remember that it takes 3 to 5 minutes to cream the butter. Next you add your eggs and mix again. After that, you are going to add your liquid ingredients slowly while mixing, and then you're gonna add the dry ingredients while mixing. Now, the new step in this cupcake is adding the lemon zest and the lemon juice. So I'm gonna show you that right now. So now we're going to do is add the lemon juice and then we're going to mix. Next step is adding lemon zest. - If you notice that the lemon zest is all, um, the edges, you can always great with your handy dandy spatula, okay, and we're gonna just goes a little bit more and there you have it, or creamy lemony batter 22. Lemon Blossom Cupcakes - Filling the Liners: So once again, I've lined a cupcake trade with our beautiful pink and star shaped liners. You can, of course, use whichever one you want. Just got about an abundance of these lines. I guess so. We're gonna scoop are lovely, creamy batter into the cupcake trade. But before we do that, please remember to preheat your oven to 3 50 Okay? And again, I can't overstress the importance of making sure your weapon is properly preheated before you put your cupcakes in. So let's get started. So I mean, this is gonna take a nice, healthy scoop 2/3 of the way up. This matter is a little thicker, which, but looks really great. It's a little creamier, too. You're gonna get about 24 cupcakes again, and you're gonna need to trace number. It's okay to get a little messy, you can always wipe it down. And you can always patch the tray so it becomes even no, and was going to go at in some more where I noticed there's a little less. Okay. And now what we're gonna do is wait it out and you can take a wet towels and just double up any of the excess. Besides great Mario. Ready to go 11 23. Lemon Cream Cheese Frosting - Getting Started: So we've got a woman cupcakes in the oven. They will take anywhere between 16 to 18 minutes to bake. Please check in 15 just in case we're going to start now with our lemon cream cheese frosting. This texture will be a little different from our vanilla buttercream and are vegan chocolate icing. You'll notice it's a little bit more creamy right now. We're going to go over the equipment business or election can mixer. If you have a stand mixer, please go ahead and use that. We also be using a different tip. This tip is a number 11 tip. It is circular in diameter. Please note that the tips might be different in number from brand to brand. Just look at the diameter and try and copy that exact one. This will give us a beautiful, rounded swirl, and it would really work well with our topping today, which is a lemon zest. The's air, the angry you need four cups of icing sugar, half a cup of lemon zest. This is 2 to 3 lemons, 1/4 cup or four tablespoons of unsalted, softened butter, half a teaspoon of vanilla. Remember, even though I should be a pure extract and 3/4 cup of cream cheese softened as well 24. Lemon Cream Cheese Frosting - Mixing the Ingredients: Okay, so we're going to start by mixing our ingredients together. Some people like to mix everything together. You can do that all at once. I like to kind of make the buttery stuff for so we're gonna makes our butter and cream cheese together with a little vanilla. So for the cream cheese butter, the cream cheese should be pretty soft. But it's a small spatula, so it's not really breaking through. But you can see that it is pretty soft. And so should the butter. The butter from just be pushed lightly with the spatula. We're gonna add the middle. Now, this is half a tea spoon. If you don't have these measurements, remember, you can use a teaspoon from home, but just make sure that you are using everything consistently. Mr. Report, half T spare loops. Here we go. And now we're gonna blend these together 25. Lemon Cream Cheese Frosting - Mixing the Ingredients Continued: - So now that we've got our green peas and butter a little bit blended, we're gonna add some off our icing sugar. So you're gonna add about 1/3 to that. You don't add too much of the raise. It kind of, uh, lumps together. - You're gonna have to go ahead and a little more with this batch. I think we're gonna add a little bit of the lemon zest. Just so just so A little flavor into And before I had a little bit more of icing sugar. I missed tennis. Great. Besides, in my bull, cause I've noticed a lot of icing. Sugar is stuck to the side and you can even scraped the bottom trying to scrape with the blender. It's not good for either your blender or the bulls. Okay, so we're gonna go ahead and at a little bit more of the icing sugar, and also the lemons asked. Okay, It's looking pretty good. We just need to scrape off the sides and make sure that we got all the icing sugar blended in. Can you give it one more? Go E a. Okay. I'm gonna Just off. Let's and thunder lender. Sorry. Mixer. Trying it all out there. Others he convinced. Gonna eat it. I okay. And we got a very nice creamy cream cheese frosting. It's beautiful. Yellow, bright yellow. That's exactly what we want It. 26. Lemon Cream Cheese Frosting - Icing Preparation: Welcome back, guys. But the time you're finished making your icing and cleaning up a little bit, your cupcakes should be baked. Check to see if they're done by using a toothpick or a four perking one of the cupcakes and insuring that there comes out clean. Once your cupcakes are done, you need to make sure that they have enough time to cool so that when you ice your cupcake icing vested isn't slide right off. So let's get started. We are going to use our handy dandy little container that I have here or you can use a pastry bag. If you have a pastry bag, you can display it over and insert the icing right in. I'm gonna use the container spoon. Just scoot my racing right in. Okay. And then I'm going to cover it up. Remember, we're using around tip today. So important, too, to remember I've gone over this a little bit with you already. If you feel like you've messed up on a company, the beauty about cupcakes is you can discuss dicing right off the top and try again. So what we're gonna do is we are going to create a swirl. This world is going to start in the middle 27. Lemon Cream Cheese Frosting - Applying the Lemon Drop Icing: Okay, So you're gonna start in the middle of your cupcake. You want to make sure that you're positioned directly over a top, OK? You can use your other hand to guide if you'd like. So what we're gonna do is just create little drops or lemon drops like I like to call them . So we dismiss. Squeeze slowly, slowly, slowly and full up. And that's the one in the middle. Now we're gonna go around it until we get to your edges. Okay, so we're gonna stir again, squeeze slowly and pull up. It doesn't pull it properly. That's okay. You can kind of adjust it and fix it. This I like this cupcake because it doesn't matter if it's perfect. Their little lemon drops a crime going to go again. You pull up and keep doing this rotating around your cupcake. If you're off center, that's also OK. Don't worry. The whole idea is just to cover the cupcake in little lemon drops. Finally, you gaps. You can always fill them in and there you have it. So we're going to start another one just so you can see another example if you want to start from outer edges. You can do that as well, so you can go out of wages and work your weight in once you have a pattern or rhythm going, it's great because you can kind of just focus new rhythm. And we just created a bigger one in the middle. Okay, so we're now we're gonna put some little a little lemon zest on top. We're gonna put it with our greater It's gonna go like this and just great. You could see little lemon zest on there. It is completely up to you how much you add. And there you have it, our little lemon blossom cupcakes.