Bakers and pastry chefs all share a love of playing with ingredients and coming up with new ideas to delight their customers, but not everyone has the time or patience for these activities. That’s where these recipes come in! They allow you to create customised cupcakes that your friends will absolutely love. And because they’re made from scratch, no one will be able to tell that you didn’t slave away for hours at a time baking.
This article is about showing you how to make customised cupcakes in Singapore using basic ingredients such as flour and butter, as well as more unusual ones like cheese and basil leaves. It contains easy-to-follow step-by-step guides and beautiful pictures to ensure that you have a great time baking.
Apples are good for you, and they taste great in desserts, too. This simple recipe incorporates them into a range of cheesecakes that everyone will love! When you’re done making this batch of cupcake treats, present them to people at your next party or family gathering, or just keep some in the fridge so you can enjoy them on your own!
Ingredients:
Sweet Biscuit Base: 120g plain biscuits 120g unsalted butter 3 egg yolks 30g caster sugar (1 tbsp) Method: 1. Pulse biscuits in a food processor until fine. 2. Add butter and pulse until well combined. 3. Transfer to a bowl and mix in egg yolks and sugar. 4. Press into cupcake cases (or mini muffin tray) and bake at 180C for 8-10 mins.
Pearl Sugar Topping: 100g caster sugar (3/4 cup) Method: 1. Spread the sugar evenly on a flat surface, then sprinkle evenly with water (1tsp each). 2. Use fork to stir the mixture, until all grains of sugar are glistening with water but not wet and gooey. 3. Spoon sugar onto paper-lined plate to cool.
Cream Cheese Filling: 250g cream cheese (8 oz) 1 egg 200g caster sugar (1 cup) Method: 1. Beat cream cheese until smooth, then add egg and sugar and beat until smooth again. 2. Spoon cheese filling into cooled cupcakes, then sprinkle with pearl sugar topping when ready to serve.
Clementine Buttercream: 250g unsalted butter, softened (2 cups) Method: 1. Cream butter until pale and fluffy. 2. Add clementine juice and zest and beat until well combined. 3. Gradually add icing sugar, then beat until mixture is a smooth consistency of your choice.
Pinstripe Crust: 125g plain flour (1 cup) 25g icing sugar (1/4 cup) 1/4 tsp baking powder Method: 1. Mix all ingredients together in a bowl and press into cupcake cases (or mini muffin tray). 2. Bake at 180C for 10 mins, or until lightly golden on the surface .
Raspberry Buttercream: 125g unsalted butter, softened (1 cup) 115g icing sugar (3/4 cup) 3 tbs raspberry jam Method: 1. Beat all ingredients together until combined and smooth. 2. Spoon into piping bag with a large star nozzle and pipe onto cupcakes as desired.
Blackberry Buttercream: 125g unsalted butter, softened (1 cup) 3 tbsp blackberry jam Method: 1 . Beat all ingredients together until combined and smooth. 2 . Spoon into piping bag with a medium star nozzle and pipe onto cupcakes as desired.
Sand dollar cookie base: 50g plain flour 50g unsalted butter 50g caster sugar 1 egg Method: 1 . Beat all ingredients together until smooth, then press into cupcake cases. 2 . Bake at 180C for 10 mins, or until lightly golden on the surface.
Banana cream cheese filling: 1 ripe banana 85g cream cheese 1 tsp lemon juice Method: 1 . Place banana and lemon juice in a food processor and puree until smooth. 2 . Add cream cheese and mix to a paste that is soft enough to pipe onto cupcakes (if necessary, add more lemon juice). 3 . Spoon mixture into piping bag with a large star nozzle, then pipe onto cooled cupcakes before serving.
To learn more tips on how to make custom cupcakes, click here https://twelvecupcakes.com/customisation/.
Bottom line
There you have it! A complete guide on how to make perfect customised cupcakes as per your preference. Enjoy your baking.
