Hamilton Beach 62666 User Manual
Create
Your Own
Gourmet
Cupcakes
Cupcake Creations
recipes, tips & design ideas
Inside Cover
COLOR/DESIGN ONLY
table of contents
Cupcake Basics ........................................................................... 5
How To Fill An Icing Bag ............................................................ 6
Choosing Tips For Decorating ................................................... 7
Holiday Themes ..................................................................... 9-10
Birthdays & Events ................................................................... 11
Special Occasions .................................................................... 13
Quick & Easy Toppings ............................................................. 14
Batter Recipes ...................................................................... 16-21
Icing Recipes ........................................................................ 21-22
2
cupcake basics
Don’t overmix! Overmixing will cause your cupcakes to be
chewy rather than cakey and moist. Mix until the ingredients are
just combined.
Choose a good cupcake pan. Better pans will make about 6-12
cupcakes. Large muffin tins are not suggested. If you have two
pans, use one for cooling while the other is in the oven baking. Two
12-unit cupcake pans will usually work for one batch of cupcakes.
Cupcake liners are your friend. Paper or foil wrappers make for
easy clean up, look nice and keep little fingers off of cupcakes. Many
recycled paper liner options are now available, or you may choose
to grease your pan with a nonstick cooking spray. If using the spray,
coat the pan very well.
Baking temperature matters. Preheat your oven to the correct
temperature before putting cupcakes in the oven. If you know your
oven cooks faster at the rear of the oven vs. the front, simply rotate
cupcake pan halfway through baking.
Create the perfect-sized cupcake. It may be tempting to make a
“big” cupcake — but filling the cup more than
2
/3 full will mean a
gooey mess! On the other hand, filling less than ½ full will mean
very small cupcakes.
Watch the bake time. As cupcakes are relatively small, they can easily
be overbaked. Start with the minimum recommended cooking time,
then add time if necessary. Cupcakes are baked when they are springy
to the touch or a toothpick inserted in the center comes out clean.
Be a cheater. Boxed cake mixes work just as well as a cupcake
recipe from scratch. Simply follow the directions on the package,
and then spoon batter into your cupcake pans.
Freeze any leftovers. If you can manage to keep them from being
eaten right away, undecorated cupcakes that are wrapped well
can be frozen for up to three months.
5
HoW to fill an icinG baG
Step 1: Turn the top section
of the bag over so that the outer
edge folds over your hand. Place
desired tip in the bottom of the bag
and push into the pointed end.
Step 2: Fill the bag with icing,
then unfold top of bag and begin
to work the icing down towards
the tip.
Step 3: You may have to push
the tip back a little in order to
cut enough of the bag. Snip
excess until tip is exposed, then
work tip back into pointed end
and squeeze icing down into
bag/tip. Hold the top of the bag
to prevent icing overflow.
If icing is too thick, it can be thinned by mixing a little bit
tip
of milk into the bowl — start with less than a teaspoon
as it thins quickly. Thinner icing is easier for writing
words and other detail-oriented decorating.
6
cHoosinG tips foR DecoRatinG
SMALL
ROUND TIP
Use this tip for writing
words or precise
decoration.
LARGE
STAR TIP
Use this tip for
creating stars,
flowers and swirls.
LARGE TIP
Use this tip to make
large frosting swirls
on cupcakes or
for filling the inside
of cupcakes.
LEAF TIP
Use this tip
for borders, leaf
shapes or unusual
patterns.
7
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