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How to Bake Black Magic Cupcakes

Project Manager Katy Shoemaker Content Developer Joseph Diienno

Table of Contents
Topic: Cake Batter Dry Ingredients Cake Batter Wet Ingredients Icing Ingredients Utensils (Tools) Cake Batter/baking cupcakes Section Creating the Icing Finishing the cupcakes/clean up Slide: 4-5 6-7 8-9 10-11 12-25 26-32 32-33

Glossary
Works Cited

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Introduction
This set of instructions have been created for those who are inexperienced at baking in general and who have not had experience in baking from scratch. Baking from scratch can be a difficult task that is sometimes looked upon as challenging. These instructions have been created to break that challenge and to make baking from scratch easier for the inexperienced baker. With in the instructions, there are warnings placed and tips added which should be followed in order for the recipe to go smoothly and work out completely. This set of instructions will be the key to unlocking the secrets of baking from scratch. * Any words colored in blue and italicized can be found in the glossary.
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Ingredients (Cake Batter)

Dry Ingredients

2 cups of flour 2 cups of sugar cup of Hershey's natural unsweetened cocoa 2 teaspoons of baking soda 2 teaspoons of baking powder teaspoon of salt
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Figure One: Dry Ingredients

Ingredients (Cake Batter)

Wet Ingredients

2 eggs 1 cup of black coffee 1 cup of milk cup of vegetable oil 2 teaspoons of vanilla

Figure 2: Wet Ingredients

Ingredients (Icing)

3 oz. of Ghirardelli's bittersweet chocolate 1 oz. of Baker's unsweetened chocolate

pound of butter, salted sweet cream, softened


3 cups of confectioner's sugar 2 teaspoons of vanilla 3 tablespoons of half and half
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Figure 3: Icing Ingredients

Utensils

Large mixing bowl Medium mixing bowl Small glass bowl Spatula

Coffee maker
Ice cream scooper Measuring cup
Figure 4: Utensils

Measuring cup for teaspoons/tablespoons


Paper Towels
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Utensils

Mixer Cupcake pans Cupcake liners Butter knife

Spoon
Microwave Oven
Figure 5: Utensils continued

Oven Mitts
Sink
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Cake Batter Section

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1. Clean all utensils and wash hands thoroughly


Warning: This step is important to help prevent bacteria from getting onto the food.

2. Preheat oven to 350F 3. Brew one cup of coffee in said coffee maker

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Figure 6: preheating the oven

4. Measure 2 cups of flour in a regular measuring and pour the measuring cup into the mixing bowl 5. Pat down the sides of the measuring cup to make sure the flour is even 6. Measure 2 cups of sugar in the regular measuring cup Tip: Make sure that there are no large chunks of sugar in the measuring cup, as this can cause problems with consistency. 7. Pour the measuring cup of sugar in the large mixing bowl

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9. Measure cup of Hershey's natural unsweetened cocoa in the regular measuring cup 10. Pat down the sides of the measuring cup to make sure the cocoa is even 11. Pour the measuring cup of cocoa into the large mixing bowl 12. Measure 2 teaspoons of baking soda in the measuring cup for tablespoons/teaspoons 13. Pour the measuring cup of baking soda into the large mixing bowl
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14. Measure teaspoon of baking powder in the measuring cup for tablespoons/teaspoons

15. Pour the measuring cup of baking powder into the large mixing bowl 16. Measure teaspoon of salt and put into the large mixing bowl 17. Finally, Mix all dry ingredients together in the large mixing bowl with the metal spoon

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19. Rinse out both measuring cups with water

Tip: Make sure that both cups are thoroughly cleaned. You will be reusing these measuring cups again later.

Now, get out your medium sized mixing bowl and wet ingredients for the cake batter.

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20. Crack two eggs and add them to the medium sized bowl

Tip: Make sure not to get eggshells in the bowl. WARNING: Wash hands thoroughly after coming in contact with eggs for health safety reasons. 21. Measure 1 cup of black coffee in the regular measuring cup

Warning: Measuring cup must be room temperature or the glass will crack .
22.Pour the measuring cup of black coffee into the medium mixing bowl
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23. Measure 1 cup of milk in the regular measuring cup 24. Pour the measuring cup of milk into the medium mixing bowl

25. Measure cup of vegetable oil in the regular measuring cup and pour into medium mixing bowl
26. Measure 2 teaspoons of vanilla in the measuring cup for tablespoons/teaspoons and add to medium mixing bowl 27.Mix the wet ingredients together with a metal spoon Tip: Make sure that the wet ingredients are well mixed for consistency
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28. Pour the medium mixing bowl of wet ingredients into the large mixing bowl of dry ingredients

29.Mix wet and dry ingredients with the red spatula in large mixing bowl Tip: Make sure that the mixture is well blended. Tip: Batter consistency may seem thin, but this is normal.
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33. Tilt bowl slightly while mixing to get everything well blended Tip: This step helps make sure that the batter doesn't stick to the sides of the bowl 34. Once everything is well mixed, you may set the large mixing bowl aside for a moment. 35. Line cupcake pans with cupcake liners but be sure to put only one in each cupcake slot they tend to stick together Figure 7: Lining
the cupcake pan with cupcake liners
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34. Scoop batter into cupcake liners using ice cream scooper Tip: Cupcake liners should be about halfway full if done correctly. Tip: To minimize mess make sure that you scrape the ice cream scooper on the side of the bowl so that it won't drip. 35. Repeat step 34 until all cupcake liners are filled 36. Wipe up any batter that has spilled onto the pan accidentally with a paper towel
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37. Place the cupcake pan on the top rack of the oven, be cautious oven is hot, and close the oven door
38. Set oven timer for 35 minutes Warning: Cooking time may vary depending on the type of oven 39. Wash large mixing bowl and spatula thoroughly

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40. Stick a toothpick in one of the cupcakes once the timer is up to see if they are finished Tip: If toothpick is dry then the cupcakes are finished. If the toothpick is wet, place the cupcakes back in the oven for another 5 or 10 minutes and repeat this step again.

41. Put oven mitts on once cupcakes are finished baking

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42. Take cupcake pan out of the oven and wait for cupcakes to cool Tip: To make cupcakes cool faster, you may want to carefully take cupcakes out of pan (be careful as they will be very hot) and place them in the refrigerator. If you choose to do this though, the cupcakes will not be as soft as they could be. 43. When finished baking in the oven, turn off oven.

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Icing Section

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1. Break up 3 oz. (6 squares) Of Ghirardelli's bittersweet chocolate and put in small bowl 2. Break up 1 oz.(1 squares Of Baker's unsweetened chocolate and put in small bowl

Tip: if chocolate is too hard to break up by hand feel free to use the butter knife to carefully break up chocolate.
Figure 8: The two types of chocolate needed for the icing
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3. Put bowl in microwave for 1 minute 4. Carefully take bowl out of microwave (Warning: hot!) and stir a few times, then put bowl back into microwave for 30 seconds. Set aside. 5. Take half a pound of softened butter and put it in the large mixing bowl Tip: 2 sticks = half a pound

Tip: Make sure butter is soft, but NOT melted or it won't work

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6. Whip butter in the larger mixing bowl with mixer until completely whipped Tip: If butter gets stuck in the beaters push it out with spatula back into the bowl. Butter is very sticky. 7. Measure out 3 cups of confectioner's sugar in the regular measuring cup and pat down sides to make sure the cup is even 8. Pour the 3 cups of confectioners sugar into the large mixing bowl with the butter.

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9. Take the bowl of melted chocolate and pour it into the large mixing bowl Tip: Be sure to get as much as you can out of the bowl for maximum flavor 10. Measure 2 teaspoons of vanilla in the measuring cup for tablespoons/teaspoons and pour into the large mixing bowl 11. Measure 3 tablespoons of half and half in the measuring cup for tablespoons/teaspoons and put into the large mixing bowl

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12. Mix all ingredients with mixer until well blended Warning: Since there is confectioner's sugar, mixing may cause a dusty mess Tip: Be sure to beat until all ingredients are mixed Tip: Be sure to scrape the sides of the bowl to get all of the icing

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13. Take cupcakes out of the pan (or refrigerator) once they have cooled 114. Take butter knife and spread one layer of icing on each cupcake Tip: When icing cupcakes you may want to put a blob of icing on top of the cupcake and then spread it around, this makes the process much simpler

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15. When all cupcakes have icing on them, enjoy your black magic cupcakes with your family and friends 16. Be sure to thoroughly clean up all messes, including washing all utensils and putting away all left over ingredients

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Glossary
Dry Ingredients: the ingredients for the cake batter which are powder like. This includes flour, sugar, baking soda, baking powder, Hershey's natural unsweetened cocoa, and salt Wet ingredients: the ingredients for the cake batter which are liquids. This includes eggs, coffee, milk, vegetable oil and vanilla Measuring cup: this is a measuring device, the larger of the two for this recipe that will be used for measuring out cups of different ingredients Teaspoons and Tablespoons measuring cup: this is a measuring device, the smaller of the two that is used for measuring small amounts of ingredients in the form of teaspoons and tablespoons. This cup may also resemble a shot glass. Cups: a means of measuring out different ingredients. This can be found on the larger measuring cup and they are labeled one cup, two cups etc. Teaspoons: a means of measuring out smaller amounts of ingredients. These can be found on the teaspoons and tablespoons measuring cup and is labeled accordingly Tablespoons: a means of measuring out small amounts of ingredients. This is similar to teaspoons so be sure to not get them confused and can also be found on the teaspoons and tablespoons measuring cup Preheat oven: this means to heat oven using the electronic keys on front of oven to turn it on and begin heating it Brew coffee: in your coffee pot, put filter in and coffee grounds, and fill with water and press start. Coffee will then brew Well Blended: the batter will be well blended when there are no chunks of ingredients and everything is smooth like water Beaters: an extension to the mixer and will be used to mix ingredients when told to use

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Works Cited

Images:

"Question Mark." Talking Finance. Web. 5 Apr 2011. <http://financewithafp.com/blog/?tag=creditscore>. "Warning Sign." Word Press. Web. 5 Apr 2011. <http://lonewolflibrarian.files.wordpress.com/20 09/11/warning.jpg?w=448&h=391>.

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