Recipe

book: 5
cupcakes
that cannot
be missing
in your
dessert
table

JPasteleó and JPoóte

The house of the best recipes
 eee

welcome
The house of the best recipes

Friend of Cakes and Desserts: the house of the best recipes, we know that you are
starting your venture in the pastry shop or if you are a fan and/or passionate about
cupcakes, we hope that this recipe book that contains the basic cupcakes that will be
very useful to you. They cannot be missing from your dessert table.

If you are starting to start your own Pastry business and are interested in learning more,
we recommend an excellent online course, the Pastry Course for Business , in which
you can learn from basic doughs, how to get the cost benefit of the products you make. ,
how to make lucrative desserts to set up your own dessert bar, how to perfect your
decorating techniques until making elastic dough.

Enter the following link to learn more about the course:

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PPoshies
basic tips for making
cupcakes
1. Take care of the temperature of your oven, if you don't know how to heat it,
preheat it to maximum and then lower it to what the recipe indicates.

2. The ingredients must be at room temperature.

3. Stop beating the moment you see that all the ingredients have already been
integrated, if you exceed the beating time you can cause your cupcakes to be
more compact and not as soft as they should be.

4. When mixing, use gentle speeds so that the flour works better.

5. Don't forget to sift the flour well before preparing your cupcakes.

6. Place liners in the cupcake molds, it is better for your presentation.

7. Try to fill 2/3 of the molds or containers and they are the same size.

8. If your oven is small, bake the trays one at a time; if you overcrowd it, the
cooking may be uneven.

9. Do not open the oven until at least 12 minutes have passed or when the recipe
tells you to.

10. Check the toothpick and fork to avoid overcooking time.

 and
Chocolate
and Nutella Cream

CATEGORY: TIME: PORTIONS:

cupcakes 35 minutes 10-12

For the mix

125 gr. of butter *
125 gr. of sugar
100 gr. sponge cake flour
75 gr. cocoa powder
2 eggs
1/2 tsp vanilla essence

Ingredients
For the cream
100 gr. of butter * 150 gr. icing
sugar 1 tbsp semi-skimmed
milk 4 tbsp Nutella *At room
temperature.

Procedure
For the mix
-Preheat the oven to 180ºC
-In a container, sift the flour and cocoa powder and set aside.
-In a separate container, beat the butter and sugar, at medium speed, until the mixture has a light,
foamy texture.
-Without stopping beating, add the eggs (one by one, until the mixture is homogeneous with the
first, add the second) and then the vanilla. Stop beating.
-Add the sifted dry ingredients to the liquid mixture with stirring movements until homogenized.
We have the dough list.
-Place the liners in the cupcake molds and pour the batter.
-Bake for 15 minutes or until the dough rises, insert a toothpick and check that it comes out dry,
remove from the oven and let cool.
For the cream
-In a container, sift the icing sugar. Reserve.
-In a separate container, beat the butter at medium speed until you get a smooth mixture.
 -Add the icing sugar, continuing to beat until completely integrated.
-Gradually pour the milk and then the Nutella until the homogeneous mixture is ready.

-Once the cupcakes have cooled, decorate with the Nutella cream using a pastry bag to make them
more attractive. You can also optionally add fruit, walnut grains or hazelnuts.
 Basic upcakes and
^PaMeÁ and
JPoóteó Butter Creame

CATEGORY: TIME: PORTIONS:

cupcakes 35 minutes 10-12

Ingredients
For the mix For Butter, cream 250 g
120 g of all-purpose flour. unsalted butter * 250 g icing sugar
140 gr of sugar. (impalpable) 4 tablespoons milk
1 1/2 teaspoon baking powder. Note: if it is in an area where it is too hot, add
1/8 teaspoon salt. 100 g more sugar to achieve greater firmness.
40 g unsalted butter *
120 mL of milk
1 egg.
1/2 teaspoon vanilla extract.

*At room temperature.

Procedure
For the mix
-Preheat the oven to 325°F or 160°C
-Place flour, sugar, baking powder, salt and butter in the bowl, beat at low speed until everything is
integrated and a sandy consistency is achieved.
-Gradually add the milk while continuing to beat.
-Incorporate the egg, vanilla and the remaining milk.
-Continue beating until the mixture is smooth, once this consistency is achieved, stop beating.
-Place the liners in the cupcake molds and pour the batter.
-Place in a preheated oven for 20-25 minutes until golden brown.
-To be sure, insert a toothpick and if it comes out dry, they are ready.
-Take the cupcakes out of the oven and put them on a rack and set them to cool completely.
-Decorate with buttercream, chantilli or any other topping

For the butter cream

-Sift the sugar and place it in the bowl.
-Add the butter and milk.
-Beat the ingredients for 1 minute at low speed.
-With the ingredients integrated, beat at maximum speed for 5 minutes.
-Ready! The consistency should be similar to that of ice cream.
-Once the cupcakes have cooled, decorate with the butter cream using a pastry bag to make them
more attractive. You can also optionally add fruit, walnut grains or almonds.
 Velvet
and
Vanilla flavored cream
cheese

CATEGORY: TIME: PORTIONS:

cupcakes 35 minutes 10-12

Ingredients
For the mix For the Cream
2 cups flour
1/2 cup unsalted butter *
1 tsp baking powder 1 cup icing sugar (impalpable)
1 teaspoon salt. 2 cups of cream cheese.
1 teaspoon cocoa powder. 1 tablespoon vanilla extract
1 cup of sugar
1 cup of vegetable oil
2 eggs. *At room temperature.
3 tablespoons of red food coloring
1 tablespoon white vinegar
1 cup whipping cream
1 tablespoon vanilla extract

Procedure
For the mix
-Preheat the oven to 180°C
-Mix dry ingredients (except sugar) in a bowl.
-Beat the vegetable oil with the sugar.
-Add the eggs one by one.
-In a separate container, mix the coloring with the vinegar, the whipping cream and the vanilla extract
and add to the previous mixture.
-Add the dry mixture slowly until everything is integrated.
-Place the liners in the cupcake molds and pour the batter.
-Place in a preheated oven for 15 minutes.
-To be sure, insert a toothpick and if it comes out dry, they are ready.
-Take the cupcakes out of the oven and put them on a rack and set them to cool completely.
-Decorate with buttercream, chantilli or any other topping. The ideal is cream cheese.
For the cream cheese
-Sift the sugar and place it in the bowl.
-Cream the butter and cream cheese at medium speed.
-Incorporate the icing sugar.
-With the ingredients integrated, pour in the vanilla extract and homogenize.
-The cream is ready!
-Once the cupcakes have cooled, decorate with the cream cheese using a pastry bag to make them
more attractive. You can also optionally add fruit, walnut or almond grains, etc.
 e Carrot
vanilla

CATEGORY: TIME: PORTIONS:

cupcakes 40 minutes 10-12
Ingredients
For the mix For the frosting 1/2 cup of
1 1/4 cup flour
unsalted butter * 3 cups of powdered sugar
1/8 tsp baking soda
226 gr (8 Oz) of cream cheese. 1 tablespoon
1/4 cup of baking powder
vanilla extract 1 pinch of salt
1 teaspoon ground cinnamon 1/4
*At room temperature.
teaspoon salt 1 cup sugar
2 eggs.
1/4
1/2cup
cupGreek
oil yogurt
1/2 tsp vanilla extract
1 1/2 cups grated carrot

Procedure
For the mix
-
Preheat the oven to 180°C (350°F)
-In a bowl, mix the flour, baking soda, baking powder, cinnamon powder and salt. Reserve.
-In another container, beat the eggs, sugar, and oil for about 2 minutes.
-Then add the vanilla extract and Greek yogurt.
-Add the dry mixture slowly until everything is integrated.
-Add the carrot. Mix well
-Place the liners in the cupcake molds and pour the batter.
-Place in a preheated oven for 20 minutes.
-To be sure, insert a toothpick and if it comes out dry, they are ready.
-Take the cupcakes out of the oven and put them on a rack and set them to cool completely.
-Decorate with buttercream, chantilli or any other topping. The ideal is frosting.
For the frosting
-Sift the sugar and place it in the bowl.
-Beat the butter for 1 minute at medium speed.
-Add the cream cheese and beat for 3 more minutes.
-With the ingredients integrated, pour in the vanilla extract and homogenize.
-Gradually add the icing sugar.
-Once the cupcakes have cooled, decorate with vanilla-flavored frosting using a pastry bag to make
them more attractive. You can also optionally add grated carrot, walnut, almonds, and orange sprinkles.
Ingredients
 For the frosting, 150 g unsalted butter * 120 g icing sugar (impalpable)
150 g cream cheese. 1 mashed banana 12 slices of banana
*At room temperature.

-Preheat the oven to 180°C (350°F)

-To prepare the base of the banana cupcakes, cut the 2 bananas or bananas into small pieces and
mash them with the help of a fork until they are creamy, it will be easier if the fruit is ripe.
-In another container, put the 150g of butter, the 120g of sugar and the 2 tablespoons of milk. Stir the
ingredients well.
- Add the 2 eggs one at a time and beat.
- Sift the 200g of cake flour into a bowl along with the teaspoon of baking powder - Pour the sifted
ingredients into the dough and beat everything until you get a lump-free mixture.
-Place the liners in the cupcake molds and pour the batter.
-Finally, add the 2 previously mashed bananas to the dough and stir until everything is well mixed.
- Place in a preheated oven for 15 minutes.
-To be sure, insert a toothpick and if it comes out dry, they are ready.
-Take the cupcakes out of the oven and put them on a rack and set them to cool completely.
-Decorate with buttercream, chantilli or any other topping. The ideal is frosting.
For the frosting
- Procedure Sift the sugar and place it in the
bowl. For the mix
- Beat the butter for 1 minute on
medium speed.
- Add the cream cheese and beat for 3 more minutes.
-Gradually add the icing sugar.
-Once you get a creamy texture, add the mashed banana or plantain and stir well.

-Once the cupcakes have cooled, decorate with the banana-flavored frosting using a pastry bag to make them
more attractive. Place a slice of banana on each of the cupcakes.
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Pastry Course for Business

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