green cupcake !!

These cupcakes are green versions of the red velvet cupcakes. Exception is in the fresh lime taste.

Ingredients:

For the cupcakes:

150 g butter, room temperature
150 g caster sugar
2 eggs
160 g plain flour ½ lime zest

1 teaspoon baking soda pinch of salt
1 teaspoon green food colour 170 ml sour crème
1 teaspoon white vinegar For the icing:
- 70 g butter
- 300 g icing sugar
- 150 g cream cheese
- ½ lime juice

Preparation method:

Preheat the oven to 180C/350F and line 12-hole muffin tin with paper cases.

Cream the butter and sugar into a mixing bowl. Stir in the food colour and mix, until you have dark green thick paste.
Whisk in the eggs and white vinegar, using electric whisk. Stir in the half of the sour crème. Sift the flour and baking soda into a bowl. Gradually fold in the flour and pinch of salt. Add second half of the sour crème. Stir well using metal spoon until smooth and combined.

Spoon the mixture into paper cases to 2/3 full and bake for 20 minutes or until firm to the touch. Leave on wire rack to cool.
Meanwhile, prepare the icing. Cream the icing sugar and butter into a mixing bowl. Stir in the lime juice and add cream cheese. Whisk all using electric whisk and leave in refrigerator for half an hour.
Spoon the piping bag with the icing and pipe onto cupcakes. Decorate with grated lime zest.

Chocolate vanilla cupcake

This is a perfect mix of bitter chocolate and sweet vanilla. 

Ingredients:

For the cupcakes:

- 120 g flour 

- 60 g cocoa powder 

- 1 teaspoon baking powder 

- Pinch of salt 

- 150 g sugar 

- 1 egg 

- 2 egg whites 

- 60 g butter, melted 

- 60 ml oil 

- 1 teaspoon vanilla extract 

- 200 ml chocolate pudding For the cream: 

- 2 egg whites 

- 150 g sugar 

- ½ teaspoon vanilla extract 

- 125 g butter 

- 100 g dark chocolate 

- 200 ml chocolate pudding For the filling: 

- 300 ml thick vanilla pudding 

Preparation method:

1. Preheat the oven to 180C/350F and line 16-hole muffin tin with paper cases. 

2. Preparing the cupcakes: Combine all “dry” ingredients, the flour, baking soda, baking powder,           cocoa powder, salt and sugar into a mixing bowl. 

3. Whisk the eggs, egg whites, vanilla extract, melted butter, oil, milk and pudding. 

4. Combine these two mixtures using metal spatula until smooth. 

5. Spoon the mixture into paper cases to 2/3 full and bake for 20 minutes or until a skewer inserted         into one of the cakes comes out clean. Leave onto wire rack to cool. 

6. Preparing butter cream: Whisk two egg whites with sugar, using electric whisk into a mixing               bowl. Whisk until sugar dissolves. 

7. Stir in butter and whisk until mixture is well combined. Melt chocolate over steam, and set                   aside, for 5 minutes. 

8. Finally add vanilla extract and melted chocolate. Whisk until is completely combined. 

9. Leave in refrigerator for 20 minutes. 

10. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this               well with vanilla pudding and cover with the cupcake disc. 

11. Spoon the cream mixture into piping bag and pipe cream onto cupcakes, making swirls.