Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, I
will teach you how to make chocolate cupcake. First, I will teach you
how to make the battery. Next, I will teach
you how to fill the cupcake tin and
do the first big. Then I will teach you
how to dress over tops of the cupcake with caramel
sauce and do the final thing. Finally, I will show
you how to call the cupcakes and then drizzle
to chocolate sauce on top. I am a self taught. Many years ago, I
decided I wanted to make cakes for other people,
for special occasions. I took some classes, watch lots of videos, read some books, and
of course did a lot of practice until I felt like
my cake decorating skills. But up to the level that
I could sell my kids, I then opened up my own homepage and I had this business for several years until my husband got a job offer
in New York City. We felt like this was a
good move and so I closed down my bakery and we moved across the country
to New York City. Now here I do not
want to go through the steps to open up
another homepage, but I still up
baking and teaching. So I decided to share my
skills with you on Skillshare. Class is aimed at the baker the watch
and learn how to make a fun and delicious
mini cupcake. I am excited to teach you
the skills in this class. Let's move on to
lesson number one.
2. 02 Making The Batter: We are ready to start
making the batter. For our mini cupcakes. I have the oven preheating
to 350 degrees, and I've already
picked the liners into the mini cup cake tins. Ready to move on to
making the batter. Going to dump the
sugar, the flour, cocoa, and the baking soda, baking powder and salts. And I'm going to whisk this. I want them all combined. Once that's
completely messed up, we're going to set it aside. Larger bowl. We're going to be
the 1.5 kg milk, the egg, and the oil. And we're going to beat
it until it is mixed up. Well, that is it. Now, we're going to dump this dry ingredients into the bowl and we'll
get them mixed up. We're now going to have
this 1.5 cup of boiling. Once that's mixed and
we're going to stop and you're bad is
going to be very, very sure about are ready
to go into the cupcake.
3. 03 Filling The Pans And First Bake: We're now ready to put this batter into
the cup cake tins. The first thing I want to do because we're gonna
be pulling it in. I want to pick this in a smaller cup that I
have more control. And I did not put put
all the bathroom, but I can put that in later. Now we're ready to pour
this into the tints. Began to pour this
into each muffin tin. I wonder about three-fourths
of the way pool. Try to be careful. I may be filling these a little bit more than
this should be. Just do the best you can. Fill in a little bit fuller
than you're probably going to end up with not
getting quite enough. I am supposed to
get 36 out of this. So if I'm way short
of 36 on the wall, needs to take some out
of these ones that are right now I have 24 and I'm going to stop
right there for a minute. I'm going to carefully spoon some out of
these ones that are too full so that they're only
about 1 fourth the wakeful. I mean, three-fourths
the wakeful. With that pen. I have this one and I don't
plan on feeling this. It's always posed to me 36. So I really should be
stopped in right there. So I'm gonna take
this row out for now. So I don't actually
use drip on it. And I'm gonna go
ahead and fill up my little cup with the
rest of the batter. And we're ready to
start filling this one. Again, we're trying to get it just reinforced the wave pool. I'm going to slide three
over four over here. What do I know? I need to
take a little bit out of some because it is a little bit. First, I want to
finish dumping this. Let's see if we
can get one more, but taking some of them
out of these four ones, I may not I may just
barely get that one full, but this is extra anyway. So just taken from the ones that I feel a
little bit too full, getting them back down
to three-fourths. And see if we can
get just a tiny bit more out of Australia. Okay. Remove these extra copies
because you don't need them. This one I'll have
to throw away. Then I'm just going to
come along the top. I'm trying to take this excess. Otherwise it's going to
burn that we trading off. We're now going to bake these in the oven for eight minutes.
On the middle of that.
4. 04 The Caramel Sauce: Wow, these mini cupcakes are cooking for the first bit because they will take to banks. I'm going to make the caramel sauce that
we're going to carefully spoon on top of the cupcakes. I have April of 24 caramels. And I'm just going to dump those other two tablespoons
of milk in there. And then I'm going to microwave this for a minute and a half. The microwave has jesting. I'm going to take
our Carmel out of the microwave and
we'll go into stir. It, wanted it completely melted. It's actually looking like
this may be completely melted with this first hook. So I don't think we're going
to need the second minutes. This is now ready to go on top the cupcakes
after the first big. So we'll be back when
the cupcakes are done, Becky, in about four minutes.
5. 05 Caramel Drizzle: Our timer is about to go
off for the first baking. When it goes off, we're going to take the
cupcakes out of the oven, put them on the stove top, and add 1.5 teaspoon of
caramel sauce to each cupcake and then bake them again.
There's the timer. We're now going to add half of a teaspoon to each cupcake, the caramel sauce, and
it's going to be able to. So Kim and I'm looking at these and I
don't think they're going to take
another 11 minutes. We're probably only
going to give him about three or four minutes. We do want these to be covered
with the caramel sauce. I have picked a caramel
on all this, again, this ticket back in the oven, but they look like
they're almost done. So I'm only going to give
it like three minutes.
6. 06 Second Bake And Cooling: The timer is again
about ready to go. This time, I'm going to test to see if they've
done and I'm pretty sure that will be done after
this three-minute three extra minutes I gave
it because they felt pretty much done
after the due date. Going to pull these out. And I just want to stick this
in the corner, pull it out. You'll see that it is done. So I'm going to pull these
out and let them cool. In the PAM, the caramel is very hot and I don't want to
burn myself by touching it. So we're going to give it
ten minutes to cool and then we'll move to a
colleague back to finish cooling our cupcakes
of cool down a bit. So we're now going
to transfer them to the cooling rack because
of the caramel on top. I want to just try
to take them out carefully and not dump them. Otherwise, I'm afraid I
might mess up the caramel. Just going to carefully
take them out. We'll be back when
they're completely cool to show you
how we taught them.
7. 07 The Chocolate Drizzle: Now that the cupcakes a cool, we're gonna get the chocolate
sauce ready to put on top. To do that, I have a
microwave safe glass, and I'm just going to
dump my chips in there. And I'm going to manipulate
this for one minute. This is microwave
for one minute. I want to now stir it. And I wanted to see if that one minute is going
to be enough. I need to have all of the
chocolate chips melt. Looking like it's probably
going to be enough. We're now ready to put this
chocolate onto our cupcakes. We're going to take our chocolate and
we're just going to put a little bit on the food. And it says to Jerusalem, I would rather just spread it like that kind of almost
as if it were for us. Because I'm not going to add more caramel because
I actually used up all of the caramel on
the first feeling of it. So I'm wanting this chocolates
to speak covered there. I'm going to continue
to do this until I have all the cupcakes covered
with that chocolate. So you continue to
do that with yours. And we'll have our little
caramel chocolate delight, many cupcakes ready to eat.
8. 08 Final Thoughts: Thank you for taking this class. We had fun making our limits,
chocolate caramel cupcakes. You learned how to
make the batter. We then failed to cut cake tins, three-fourths the waveform, and had them do the first thing. After the first bake, we took them out and added
some carbonyl on top. And then we had them
do a second thing. After the second bank,
we took them out, let them call most of
the way in the pan, and then took him out to
Pam to pull the rest away. With the cupcakes, cool. We melted some chocolate chips, put it on top of the cupcakes. I hope your cupcakes turned
out the way you find that your project for this class is to make
these Finney County. The recipe is in the project
section for this class. Please make sure you upload a picture of your cupcakes
and tell us how it went. I look forward to seeing
your pictures in here in my kitchen to your kitchen. Happy that.
Nadine Thomas
