Pink Cupcakes

Today I'm gonna share with you a really delicious cupcake recipe which I found on the internet, tried and tasted and it's really damn tasty.So let's start with the ingredients

1/2 cup (113 grams) unsalted butter in room temperature
2/3 cup (130 grams) granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest from one lemon
1 1/2 cup (195 grams) all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

For the frosting:

2 cups (230 grams) confectioners sugar, sifted

1/2 cup (113 grams) unsalted butter in room temperature

1 teaspoons vanilla extract

2 tablespoons milk or light cream

Assorted food colours (red).

Process:

Preheat your oven to 180 C degrees.

In a bowl add the flour, baking powder, salt and lemon zest and the vanilla (if it's in a powder form, if its in a liquid one add it with the eggs). Whisk.

In another bowl beat the butter and sugar with a hand mixer or you can use our electic mixer if you have one. Beat until it's fluffy. Now add the eggs, one at a time and after each one you beat well. Add your vanilla extract (if it's liquid).

Now, with your mixer in a low speed, alternately add the flour-baking powder-lemon zest-salt (and vanilla if powder) mixture and milk.Start and finish with the mixture.

Now that your batter is ready, you may bake it.

Fill your muffin cups with the batter (fill the 2/3 of each cup). I use a 12-cup muffin pan 

and i put paper liners like those in each one 

If you don't have paper liners, you must butter the cups.

So, bake your cupcakes for 17' to 20' minutes. If you insert a toothpick on a cupcake and it comes out clean then you know they are ready! Remove from oven and let them cool. 

Now prepare your frosting. Put the butter in a bowl and with a hand mixer or with your electric mixer, beat until it's smooth and creamy. Add the vanilla extract and beat again. Add the confectioners sugar and beat on low speed at first and then on high speed. Now add the milk and beat until the mixture is fluffy. Add just a little of your assorted colours.Pick the colour with a toothpick, you don't need a lot of that, cause it's really intense. Stir, and your frosting is ready. Put your frosting in a piping bag and decorate your cupcakes. 

Mine came out like this.

Good luck!

Butter caramel in a jar recipe.

Personally I m not a dessert person. I do like food but I don't prefer desserts.However I would recommend this one to all of you. It's fluid caramel literally and it will make you cry once you'll taste it.LITERALLY.Of course, if you are not a caramel fan,I'll accept your refusal :D

Ingredients:

180 grams granulated white sugar 

300 grams light cream

120 grams glucose for cooking

75 grams salted butter cut in cubes

For 600 grams of butter caramel.

Process:

We heat the light cream with the glucose in a small pan or in a microwave oven. Do not boil it, just heat it.

We put the sugar in small portions in a nonstick skillet that is higly heated.While adding each portion stir quickly with a wooden spoon so to convert the sugar to an orange liquid like the photo below.Do the same process with all your small sugar portions.

After adding all your sugar add your heated light cream-glucose mixture really slowly. Be careful with it, if your mixture is cold you must heat it again or it may splatter.Stir while doing it. When you finish it, your final mixture will look like this.

Now boil it for 1'-2' minutes and then take it of the heat. Put it in a bowl (best option is a refractory bowl) and when it is chill enough (try it with your finger, the mixture must be warm, not hot.) add your butter. Stir it until the butter is fully melted. You can stir it with a blender as well.

Your butter caramel in ready for use. You can save it in a sterilized jar (in the fridge) or eat it!!It is perfect for bread spreading, cake covering, butterscotch for ice-creams, mousse, creams etc ..

Good luck!!