Small-Batch Cupcakes Made in a Toaster Oven (3 Bold Flavors) Gemma's Bigger Bolder Baking Ep 92

Small-Batch Cupcakes Made in a Toaster Oven (3 Bold Flavors) Gemma's Bigger Bolder Baking Ep 92

SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE on my web site: http://www.biggerbolderbaking.com/small-batch-cupcakes/

Hello Daring Bakers! I’ve taken three of my greatest, over-the-top desserts and made them into small batch recipes to yield simply 4 excellent cupcakes. They’re the proper dimension to slot in a toaster oven, and naturally, you’ll be able to all the time make them in an everyday oven as effectively. You may discover Crimson Velvet, Cookie Dough and even a S’mores Cupcake. So let’s get baking!

REFERENCED IN THIS VIDEO
* Edible Cookie Dough: http://bit.ly/GemmasCookieDough
* Easy methods to Make Cream Cheese Frosting: http://bit.ly/GemmasCarrotCake
* My Chocolate Chip Cookie Dough Frosting: http://bit.ly/GemmasBrownieCake

Purchase the Toaster Oven I take advantage of on Amazon: http://amzn.to/1PjreMd
Purchase the Cupcake Trays I take advantage of on Amazon: http://amzn.to/1GxaXvW

FULL RECIPE ALSO LISTED BELOW
Crimson Velvet Cupcakes

INGREDIENTS
½ cup plus 2 tbsp (3oz/85g) all objective flour
¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
¼ teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
1/4 beneficiant teaspoons baking soda
1 teaspoon salt
1 egg, at room temperature
¼ cup plus 2 tbs vegetable or canola oil
Four tablespoons buttermilk
2 teaspoon pink meals coloring (good high quality)
half of teaspoons vanilla extract

INSTRUCTIONS
1. Preheat the toaster oven or common oven to 350oF (180oC)
2. Line a small cupcake tray with Four cupcake liners*
3. Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a big bowl. Whisk the substances collectively by hand
4. In one other bowl, mix the buttermilk, oil, eggs, vanilla and pink meals coloring. (add extra pink meals coloring if you need a darker colour)
5. Add the moist substances to the dry and GENTLY combine the batter simply to mix. Don’t over combine or beat as this cake can toughen up
6. Pour the batter virtually to the highest into the ready cupcake pan and bake for 12 to 15 minutes, or till they’re agency within the center and don’t seem damp. This recipe bakes quick.
7. As soon as baked, take them out of the tin and funky on a baking rack till chilly.
8. Embellish them with some cream cheese frosting.
9. Retailer the cupcakes at room temperature for as much as Three days. As soon as adorned retailer the cupcakes within the fridge. Allow them to attain room temperature earlier than consuming.

Chocolate Chip Cookie Dough Cupcakes
INGREDIENTS
¼ cup (55g / 2oz) butter, at room temperature
¼ cup (55g / 2oz) caster sugar
1 egg, at room temperature
¼ cup (55G/ 2OZ) flour
1 tsp baking powder
Four tablespoons of cookie dough, rolled into balls

INSTRUCTIONS
1. Preheat the toaster oven or common oven to 350oF (180oC)
2. Line a small cupcake tray with Four cupcake liners*
3. Place your cookie dough ball into the liner
4. With a hand mixer or by hand cream the butter and sugar collectively in a bowl till pale.
5. Beat within the egg till mixed
6. Combine the flour and baking powder collectively after which fold it into the butter combine utilizing a big steel spoon
7. Spoon the combination into the paper instances till they’re ¾ full.
8. Bake for 12 to 15 minutes, or till they’re agency within the center and don’t seem damp.
9. Retailer the cupcakes at room temperature for as much as Three days.
10. Embellish them with cookie dough buttercream frosting. (recipe in weblog submit)
11. Retailer the cupcakes at room temperature for as much as Three days. As soon as adorned retailer the cupcakes within the fridge. Allow them to attain room temperature earlier than consuming.

Greatest-Ever Chocolate Cupcake
INGREDIENTS
¼ cup (30g/1oz) all-purpose flour
¼ cup (50g/1 ¾ oz) sugar
1 ½ tbsp unsweetened cocoa powder
¼ tsp baking soda
⅛ tsp baking powder
1 teaspoon kosher salt
2 tbsp buttermilk*
1 tbsp vegetable oil, or any flavorless oil
1 egg
1 teaspoon pure vanilla extract
2 tbsp freshly brewed sizzling espresso *
1 cup (round 5 cookies) crushed graham crackers (digestives or different plain cookies)
Four giant marshmallows

INSTRUCTIONS
1. Preheat the toaster oven or common oven to 350oF (180oC)
2. Line a small cupcake tray with Four cupcake liners*
3. Measure 2 tablespoons of Cookie crumbs into every cupcake liner
4. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a big bowl. Whisk the substances collectively by hand
5. In one other bowl, mix the buttermilk, oil, eggs, vanilla and occasional
6. Add the moist substances to the dry and GENTLY combine the batter simply to mix. Don’t over combine or beat as this cake can toughen up
7. Pour the batter virtually to the highest into the ready cupcake pan and bake for 12 to 15 minutes, or till they’re agency within the center and don’t seem damp. This recipe bakes quick.
8. As soon as baked, take them out of the toaster oven and activate the broiler (grill) setting
9. Place the marshmallow on prime and pop them again within the toaster oven till the marshmallow has toasted and is golden brown, roughly 2-Three minutes
10. Take out and funky earlier than consuming. These cupcakes will be made upfront and topped with the marshmallow when able to eat.
11. Retailer the cupcakes at room temperature for as much as Three days.

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