1) BUTTER CREAM
MARGERINE /BUTTER 220 GM
ICING SUGAR 420 GM
CREAM OR MILK 2 TO 3 TBSP
1. TAKE A BIG BOWL ,ADD MARGERINE AND WHISK IT
2. NOW ADD LITTLE BY LITTLE ICING SUGAR AND WHISK IT
3. ADD MILK OR CREAM TO ADJUST CONSISTANCY
2) CHOCOLATE BUTTERCREAM
ADD 125 GM MELTED CHOCOLATE TO ABOVE BUTTER CREAM
3) BOIL MILK BUTTERCREAM
MAIDA 1/2 C
MILK 1C
WHIPPING CREAM 1C
SUGAR 180 GM
SALTED BUTTER 300 GM
1. TAKE A PAN ADD MILK AND CREAM,ADD SUGAR AND BOIL IT
2. ADD MAIDA AND WHISK IT AND COOK IT
3. COOL IT CLING WRAP IT AND COOL
4. TAKE A BOWL ADD BUTTER AND WHISK IT
5. ADD ABOVE CUSTARD AND WHISK IT
4) BOIL MILK CHOCOLATE BUTTER CREAM
MILK 1C
CHOCOLATE 50 GM
SUGAR 25 GM
MAIDA 1/4 C OR 3 TBSP
COCO PD 1 TBSP
BUTTER 1 50 GM
1. TAKE A PAN ADD MILK ,COCO PD, SUGAR, CHOCOLATE AND BOIL IT
2. ADD MAIDA AND WHISK IT
3. COOL IT ,PUT CLING WRAP
4. TAKE BUTTER AND WHISK IT
5. ADD ABOVE COOLED CUSTARD AND WHISK AGAIN
5) NUTELLA FILLED VANILLA CUPCAKE
MAIDA 3/4 C 100 GM
SALT PINCH
CURD 1/2 C 120 GM
SUGAR 1/3C 70 GM
OIL 1/4C 50 GM
MILK 1/4 C 60 GM
BAKING PD 1/2 TSP + 1/8 TSP ½ TSP + 1/8 TSP
BAKING SODA 1/4 TSP ¼ TSP
VANILLA
NUTELLA
1. TAKE CURD ,ADD SUGAR AND WHISK IT
2. ADD BAKING PD, BAKING SODA AND WHISK IT
3. KEEP FOR 5 MIN
4. ADD OIL ,ESSENCE AND MIX IT
5. SEIVE MAIDA ,SALT
6. MIX BOTH
7. ADD MILK
8. PUT SOME BATTER IN CUPCAKE ADD NUTELLA
9. NOW ADD AGAIN BATTER
10. BAKE AT 170C FOR 15 TO 17 APPROX
ICING – TAKE 1 ¼ C BUTTERCREAM AND ADD 2 TBSP NUTELLA AND WHISK IT
6) STARWBERRY SWIRL CUPCAKE
MAIDA 90 GM ¾ C -1 TBSP
STRAWBERRY CUSTARD POWDER 20 GM 2 ½ TBSP
BAKING PD ¼ TSP + 1/8 TSP ¼ TSP + 1/8 TSP
BAKING SODA ¼ TSP ¼ TSP
CASTER SUGAR 70 GM TO 80 GM 1/3 C
BUTTER 30 GM 1/8 C( HALF OF ¼ C)
MILK 90 GM ½ C – 1 TBSP
STRAWBERRY COMPOTE 1 TBSP 1 TBSP
1. SEIVE MAIDA ,CUSTARD POWDER ,BAKING PD,BAKING SODA CASTER SUGAR
2. ADD BUTTER AND WHISK IT
3. ADD MILKA GAIN WHISK WITH BEATER
4. POUR IN CUPCAKE LINNER
5. ADD 1 TBSP COMPOTE
FROSTING
TAKE 1 ¼ C BUTTERCREAM ADD ½ TSP STRAWBERRY ESSENCE AND PINK COLOUR
7) COFFEE CARAMEL CUPCAKE, THICK BATTER
MAIDA 100 GM ¾C
CORN FLOUR 15 GM 2 TBSP
BAKING POWDER ¼ TSP + 1/8 TSP ¼ TSP + 1/8 TSP
BAKING SODA ¼ TSP + 1/8 TSP ¼ TSP + 1/8 TSP
MILKMAID 100 GM 1/3 C
CURD 100 GM ½ C – 1 ½ TBSP
OIL 60 GM 1/3C
COFFEE ½ TSP ½ TSP
VANILLA ESSENCE 1/2 TSP ½ TSP
METHOD
1. SEIVE MAIDA,CORNFLOUR, BAKING PD, BAKING SODA ,SALT
2. NOW TAKE ANOTHER BOWL ADD MILKMAID,ADD CURD,OIL,COFFEE AND WHISK IT
3. NOW MIX BOTH
4. POUR IN CUPCAKE LINNER
CARAMEL SAUCE
SUGAR ¾C
CREAM ¼C
BUTTER 35 GM
• TAKE NONSTICK PAN ,ASS SUGAR AND MELT IT
• SWITCH OFF GAS ADD CREAM AND BUTTER
FROSTING
1. TAKE CUPCAKE
2. MAKE HOLE IN CENTRE
3. ADD CARAMEL SAUCE
4. TAKE ABOVE 1 ¼ C VANILLA BUTTERCREAM ADD 2TBSP CARAMEL SAUCE, ADD 1/8 TSP COFFEE
5. WHISK IT
8) CHERRY BLAST CHOCOLATE CUPCAKE
MAIDA 100 GM 3/4 C
GRANULATED SUGAR 80 GM TO 100 GM 1/3 C + 1 TBSP
WATER 125 GM 1/2 C
COCO PD 20 GM 3 ½ TBSP
OIL 60 GM ¼C
VANILLA ½ TSP ½ TSP
VINEGAR ¼ TSP ¼ TSP
BAKING SODA 2.5 GM ½ TSP
SALT 1.5 GM ¼ TSP
COFFEE PD 1 TSP TSP
1. SEIVE MAIDA,COCO PD,SUGAR,BAKING SODA AND SALT
2. NOW MIX WATER,OIL,VANILLA, VINEGAR,COFFEE PD
3. MIX BOTH
4. POUR IN CUPCAKE LINNER
5. BAKE AT 170 C FOR APPROX 15 TO 17 MIN
6. COOL IT
7. MAKE HOLE IN CENTRE
8. ADD STRAWBERRY COMPOTE
9. TAKE 1 ¼ C BUTTERCREAM,ADD 1 TSP VANILLA ESSENCEAND WHISK IT
10. MAKE DESIGN OF YOUR CHOICE
9) BAKLAWA CUPCAKE
FILLING
CHOPPED PISTA 30 GM
CHOPPED WALNUTS 30 GM
SUGAR 25 GM
CINNAMON PD 1/2 TSP
HONEY 2 ½ TBSP
BATTER
BUTTER- 1/8 C+1 TBSP 45 GM
MILK 1/2C 120 GM
VINEGAR 1 TSP 1 TSP
VANILLA ½ TSP ½ TSP
MAIDA 1C 130 GM
POWDER SUGAR 1/2C 70 GM TO 90 GM
MILK POWDER 3 TBSP 3 TBSP
BAKING PD 1/2 TSP ½ TSP
BAKING SODA 1/8 TSP 1/8 TSP
CINNAMON 1/8 TSP 1/8 TSP
1. MIX EVERYTHING UNDER FILLING
2. BOIL MILK,ADD BUTTER WHEN ITS MELTED
3. REMOVE FROM GAS ,KEEP ASIDE WHEN IT BECOME WARM
4. ADD VINEGAR AND KEEP ASIDE FOR 5 MIN
5. ADD VANILLA
6. NOW SEIVE ALL DRY INGREDIENTS AND MIX TO ABOVE MIXTURE
7. DONOT OVERMIX
8. POUR IN CUPS,PUT FILLING AND AGAIN POUR BATTER
9. BAKE AT 180 C FOR 15 TO 17 MIN
10. COOL IT
11. TAKE 1 ¼ C BUTTERCREAM ADD 1 TSP ROSE WATER AND MAKE DESIGN OF YOUR CHOICE
12. SPRINKLE SOME CHOPPED PISTA
10) TANGY ORANGE TOPPED WITH GANACHE
MAIDA 100 GM 3/4C
BAKING SODA 1/4 TSP ¼ TSP
BAKING POWDER 1/2 TSP ½ TSP
SALT 1/8 TSP 1/8 TSP
CURD 60 GM 1/4 C
GRANULATED SUGAR 60 TO 70 GM 1/3 C
FRESH ORANGE JUICE 60 ML 1/4C
OIL 40 GM 3 TBSP
VANILLA 1/ 4 TSP
ORANGE ZEST 1
1. SEIVE ALL DRY INGREDIENTS
2. MIX CURD AND SUGAR AND WHISK IT
3. ADD ORANGE JUICE ,ZEST,VANILLA,OIL AND WHISK IT
4. MIX DRY AND WET
5. ADD ORANGE AND YELLOW COLOUR
FROSTING
• CHOCOLATE-200 GM
• CREAM-100 GM
• BUTTER-1 TBSP
METHOD
1. MELT CHOCOLATE AND ADD ROOM TEMPERATURE AMUL CREAM AND ROOM TEMPERATURE
BUTTER
2. CLING WRAP IT
3. AND KEEP IT FOR 2 TO 3 HR
11) DULSE DU LECHE LAWA CHOCOLATE CUPCAKE
MAIDA 100 GM 3/4 GM
COCO PD 15 GM 2 TBSP
BAKING SODA 1/2 TSP ½ TSP
SALT 1/8 TSP 1/8 TSP
CASTER SUGAR 70 GM TO 90 GM 1/3 C
MILK 1/2 C 120 ML
VINEGAR 1/2 TBSP ½ TBSP
OIL 60 ML 1/4 C
VANILLA 1/2 TSP ½ TSP
METHOD
• MIX MILK AND VINEGAR AND KEEP ASIDE / OR U CAN USE BUTTERMILK
• NOW MIX SUGAR AND WHISK IT
• ADD OIL,VANILLA
• SEIVE ALL DRY INGREDIENTS
• MIX BOTH
• POUR IN CUPCAKE LINNER
• BAKE AT 180 C FOR 15 TO 17 MIN
• COOL IT
• SCOOP IT
• TAKE DULSE ¼ C ADD 1 TBSP MILKMAID AND FILL IN CENTRE
FROSTING
TAKE 1 ¼ C BUTTERCREAM + DULSE 2 TO 3TBSP + BROWN COLOUR AND YELLOW COLOUR
12) BLUEBERRY LEMONADE CUPCAKE
MAIDA ¾C 100 GM
CURD ½C 120 GM
OIL ¼C 60 ML
SUGAR 1/3 C 70 GM
BAKING PD ½ TSP + 1/8 TSP ½ TSP + 1/8 TSP
BAKING SODA ¼ TSP ¼ TSP
VANILLA ½ TSP ½ TSP
LEMON JUICE 1 TBSP 1 TBSP
YELLOW COLOURS 1 DROP
LEMON ZEST 1
FILLING
CREAM CHEESE 2 TBSP 2 TBSP
POWDER SUGAR 1 TBSP 1 TBSP
CRUSH BERRIES 1 TBSP TBSP
MAIDA 1 TBSP 1 TBSP
BAKING PD 1/8 TSP /8 TSP
1. SEIVE MAIDA AND SALT
2. TAKE CURD AND SUGAR AND WHISK IT
3. ADD BAKING PD AND BAKING SODA WHISK AND KEEP ASIDE FOR 2 MIN
4. ADD OIL AND ESSENCE ,COLOUR ,LEMON JUICE AND ZEST
5. FOR FILLING 1 TBSP POWDER SUGAR, 2 TBSP CREAM CHEESE, CRUSH BERRIES 1 TBSP, 1 TBSP
MAIDA, 1/8 TSP BAKING POWDER AND MIX IT
6. NOW POUR CUPCAKE BATTER IN CUPCAKE THAN PUT FILLING AGAIN BATTER
7. BAKE AT 170 C FOR APPROX 15 TO 17 MIN
FROSTING
TAKE 1 ¼ C BUTTER CREAM ADD CRUSHED BLUEBERRIES 1 TBSP, PURPLE COLOUR AND WHISK IT ADD,
BLUEBERRY ESSENCE ¼ TSP AND AGAIN WHISK IT
13) OREO ORANGE CUPCAKE
MAIDA 100 GM 3/4 GM
CORN FLOUR 10 GM 1 TBSP
BAKING PD 1/2 TSP 1/2 TSP
BAKING SODA 1/4 TSP 1/4 TSP
CASTER SUGAR 60 GM
BUTTER 25 GM
MILK 100 GM 1/2 C
VANILLA 1/2 TSP 1/2 TSP
VINEGAR 1/2 TSP 1/2 TSP
CRUSH OREO 40 GMS 1/3 C
6. SEIVE MAIDA ,CORNFLOUR,BAKING PD, CASTER SUGAR
7. ADD BUTTER AND WHISK IT
8. ADD MILKAGAIN WHISK WITH BEATER
9. MIX BAKING SODA WITH VINEGAR AND IMMEDIATELY MIX WITH BATTER
10. IMMEDIATELY WHISK WITH BEATER
11. ADD CRUSHED COOKIES AND FOLD IT
12. POUR IN CUPCAKE LINNER
FROSTING
1. TAKE CUPCAKE ,MAKE A WHOLE
2. ADD GANACHE ,AND ORANGE COMPOTE
3. COVER WITH CAKE
4. TAKE 1 ¼ C BUTTERCREAM + VANILLA 1 TSP,2 TBSP GANACHE,BLACK COLOUR, OREO BISCUIT
POWDER 1 TO 2 TBSP,COCO PD 1 TBSP AND WHISK IT
14) FUNFETTI SPRINKLE CUPCAKE
MAIDA 100 GM ¾C
CORNFLOUR 10 GM 1 TBSP
BAKING PD ½ TSP ½ TSP
CASTER SUGAR 70 GM 1/3 C
SALTED BUTTER 30 GM 30 GM
MILK 100 GM ½ C -1 TBSP
VANILLA 1TSP 1 TSP
BAKING SODA ¼ TSP ¼ TSP
VINEGAR ½ TSP ½ TSP
SPRINKLES
1. SEIVE MAIDA ,CORNFLOUR,BAKING PD, CASTER SUGAR
2. ADD BUTTER AND WHISK IT
3. ADD MILKAGAIN WHISK WITH BEATER
4. MIX BAKING SODA WITH VINEGAR AND IMMEDIATELY MIX WITH BATTER
5. IMMEDIATELY WHISK WITH BEATER
6. ADD SPRINKLE AND FOLD IT
7. POUR IN CUPCAKE LINNER
FROSTING
1 ¼ C BUTTERCREAM+ COLOUR+VANILLA ESSENCE 1 TSP
15) MANGO CUSTARD CUPCAKE
MAIDA 3/4 C+ 1TBSP 110 GM
CORNFLOUR 1 TBSP 10 GM
BAKING PD 1/2 TSP 1/2 TSP
MONGO CUSTARD PD 30 GM 4 TBSP
CASTER SUGAR 90 GM TO 100 GM ½C
BUTTER 40 GM 40 GM
MILK ½C 120 ML
BAKING SODA ¼ TSP ¼ TSP
1. SEIVE MAIDA, CUSTARD PD, BAKING PD, BAKING SODA, CASTER SUGAR
2. NOW ADD ROOM TEMP BUTTER AND WHISK IT
3. ADD MILK AND WHISK IT
4. POUR IN CUPCAKE LINNER AND BAKE IT
FROSTING
BUTTERCREAM, YELLOW COLOUR, MANGO ESSENCE
16) RED VELVET FILLED WITH CREAM CHEESE CUPCAKE
MAIDA 3/4 C- 1 TBSP 90 GM
CORN FLOUR 7 GM 1 TBSP
COCO PD 5GM ½ TBSP
BAKING PD 1/2 TSP 1/2 TSP
CASTER SUGAR 70 TO 90 GM 1/3 C
BUTTER 35 GM 35 GM
VANILLA 1/2 TSP ½ TSP
VINEGAR 1/2 TSP 1/2 TSP
MILK 100 GM 1/2 C- 1 ½ TBSP
RE COLOUR
1. SEIVE MAIDA ,CORNFLOUR,BAKING PD, CASTER SUGAR,COCO POWDER
2. ADD BUTTER AND WHISK IT
3. ADD MILK AGAIN WHISK WITH BEATER
4. ADD RED COLOUR AND ESSENCE
5. MIX BAKING SODA WITH VINEGAR AND IMMEDIATELY MIX WITH BATTER
6. IMMEDIATELY WHISK WITH BEATER
7. POUR IN CUPCAKE LINNER
8. BAKE AT 170 C FOR APPROX 15 TO 17 MIN
9. COOL IT
10. MAKE HOLE IN CENTRE
11. FOR FILLING TAKE 2 TBSP CREAM CHEESE, ADD 1 TBSP MILKMAID,1 TBSP POWDER SUGAR AND
¼ TSP VANILA AND WHISK IT
12. FILL THIS IN CUPCAKE AND COVER WITH CAKE
13. TAKE 1 ¼ C BUTTER CREAM ,1 TSP VANILLA ADD 3 TO 4 TBSP CREAM CHEESE AND WHISK IT
17) COCONUT PEACH CUPCAKE, 200
MAIDA ¾C 100 gm
COCONUT 1/4C 20 gm
POWDER SUGAR ½c 80 gm
BAKING SODA ¼ TSP ¼ tsp
SALT PINCH pinch
BAKING POWDER ½ TSP ½ tsp
OIL- ¼C 60 ml
MILK ½C 120 ml
VINEGAR 2 TSP 2 tsp
MILK POWDER 1/3 C 50 gm
VANILLA 1 TSP 1 tsp
1. SEIVE MAIDA, BAKING PD, BAKING SODA, SALT,COCONUT
2. TAKE MILK ADD VINEGAR AND KEEP ASIDE
3. ADD OIL, VANILLA ,MILK POWDER AND SUGAR AND WHISK IT
4. MIX BOTH MIXTURE WITH BEATER
5. POUR IN CUPCAKE LINNER AND BAKE
FROSTING
1 ¼ c BUTTER CREAM,1 PEACH PUREE, ORANGE AND YELLOW COLOUR
18) BOSTON PIE CUPCAKE
MAIDA 3/4 C 100 GM
SUGAR 1/3 C 70 GM
BAKING PD 1/2 TSP 1/2 TSP
BAKING SODA 1/8 TSP 1/8 TSP
OIL 1/4 C 60 ML
MILK 1/2 C- 1TBSP 110 ML
VINEGAR 1 ½ TSP 1 ½ TSP
MILK POWDER 1/3 C 50 GM
SALT PINCH PINCH
VANILLA 1 TSP 1 TSP
FILLING
MILK ½C 120 ML
VANILLA ½ TSP 1 /2 TSP
CORN FLOUR 1 TBSP 10 GM
SUGAR 3 TBSP 30 GM
1. SEIVE MAIDA ,BAKING PD, SALT ,BAKING SODA
2. TAKE ANOTHER BOWL ADD MILK AND VINEGAR AND KEEP ASIDE FOR 2 MIN
3. ADD MILK PD, SUGAR ,OIL ,VANILLA ESSENCE AND WHISK IT
4. MIX BOTH
5. TAKE A CUPCAKE LINNER ADD BATTER
6. BAKE AT 170 C FOR 15 TO 17 MIN
7. COOL IT
8. FOR FILLING
9. TAKE A PAN ADD MILK,SUGAR,CORNFLOUR AND VANILLA ,BOIL IT
10. COOL IT
11. TAKE 1 ¼ C BUTTER CREAM ADD VANILLA AND WHISK IT
12. TAKE CUPCAKE MAKE HOLE IN CENTRE
13. POUR THE CUSTARD FILLING ,COVER WITH CAKE
14. PIPE OUT DESIGN ON CUPCAKE
15. KEEP CUPCAKE IN FREEZER
16. DIP IN CHOCOLATE
