GUIDE / INSTRUCTIONS
These are some of the key recipes that the pastry chefs of Royal Caribbean’s Cupcake Cupboard use every day to bake both some of their most scrumptious and fanciful creations as well as the classics. Enjoy them as is or create your own custom version for your delight!
Vanilla Cupcake Batter
Servings: 18 large or 36 mini cupcakes
Preheat oven to 350°F or 180°C
Line muffin cups with paper liners.
Combine flour, baking powder, baking soda and salt in a medium-size bowl and whisk.
In a small bowl, combine buttermilk, vegetable oil and vanilla extract.
In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4 minutes until creamy and light in color.
Incorporate eggs, one at a time, beating well.
Reduce speed to low and slowly incorporate flour mixture and buttermilk mixture.
Beat for 1 minute or until well mixed.
To make simple vanilla cupcakes, spoon batter into a plastic sandwich bag.
Snip a 1/2-inch corner from the bag and fill the liners two-thirds full.
Repeat with the other half of the batter until all the liners have been filled.
Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove cupcakes from the baking pan and let cool on a wire rack.
Chocolate Cupcake Batter
Servings: 18 large or 36 mini cupcakes
Preheat oven to 350°F or 180°C
Line muffin pan with paper liners.
Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl and whisk.
In a small bowl. combine buttermilk, vegetable oil and vanilla extract.
In a medium bowl. with an electric mixer at medium speed, beat butter and brown sugar for about 4 minutes until creamy and light in color. Incorporate eggs, one at a time, beating well.
Reduce speed to low and slowly add melted semisweet chocolate, then the flour and buttermilk mixtures.
Beat for 1 minute or until well mixed.
To make simple chocolate cupcakes, spoon batter into a plastic sandwich bag.
Snip a 1/2-inch corner from the bag and fill the liners two-thirds full. Repeat with the other half of the batter until all the liners have been filled.
Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove cupcakes from the baking pan and let cool on a wire rack.
Simple Vanilla Frosting
In a large bowl. with an electric mixer at high speed, beat butter for 3 minutes or until pale and creamy.
Reduce speed to medium and slowly add confectioner’s sugar, a 1/2 cup at a time.
Scrape sides and beat well after each addition.
Twice during the addition process, set your speed on high and beat mixture for
15 seconds each time.
Add vanilla and beat for 1 minute at medium speed or until frosting is smooth.
If the frosting is not being used immediately, refrigerate up to 10 days in an airtight container.
Before using, bring frosting to room temperature and beat for about 5 minutes on low speed or until smooth.
Simple Chocolate Frosting
In a small saucepan over medium heat, melt butter and chocolate, stirring constantly.
Slowly incorporate cocoa powder, stirring until smooth.
Transfer chocolate mixture into a large bowl and beat with an electric mixer set on medium speed for 2 to 3 minutes or until mixture is smooth and thick.
Reduce speed to low and slowly incorporate confectioner’s sugar and milk.
Beat for 3 minutes or until smooth and fluffy.
Twice during the addition process, set your speed on high and beat mixture for 15 seconds each time.
If the frosting is not being used immediately, refrigerate up to 10 days in an airtight container.
Before using, bring frosting to room temperature and beat for about 5 minutes on low speed or until smooth.
Vanilla Cream Cheese Frosting
In a large bowl, with an electric mixer at medium-high speed, beat butter and cream cheese for 3 minutes or until fluffy.
Reduce speed to medium and slowly add confectioner’s sugar, a 1/2 cup at a time.
Scrape side and beat well after each addition.
Add vanilla extract and beat for 1 minute at medium speed or until frosting is smooth.
If the frosting is not being used immediately, refrigerate up to 4 days in an airtight container.
Before using, bring frosting to room temperature and beat for about 5 minutes on low speed or until smooth.
Chocolate Cream Cheese Frosting
Combine confectioner’s sugar, cocoa powder and salt in a medium,size bowl and whisk.
In a large bowl, with an electric mixer at medium-high speed, beat cream cheese and butter for 3 minutes or until pale and fluffy.
Slowly add sugar mixture and beat at low speed for 2 minutes or until combined.
Fold in chocolate ganache and sour cream.
Scrape sides and beat at medium speed 2 minutes or until all ingredients are well mixed and smooth.
If the frosting is not being used immediately, refrigerate up to 6 days in an airtight container.
Before using, bring frosting to room temperature and beat for about 4 minutes on low speed or until smooth.
Chocolate Ganache
In a small pan over medium heat, slowly bring heavy cream to a boil. Remove from heat and stir in dark chocolate.
Cover and let stand for 5 minutes.
Remove lid and stir for 2 to 3 minutes or until smooth.
If the ganache is not being used immediately, refrigerate up to 6 days in an airtight container.
Before using, reheat in the microwaves for about 30 seconds, stirring often.
Pointers & Tips
Always sift ingredients such as flour, confectioner’s sugar, cocoa powder, baking powder as this incorporates air into the mixture and makes it lighter.
Pro Tip: For fluffy and lighter cupcakes, always sift ingredients such as flour, confectioner’s sugar, cocoa powder, baking powder as this incorporates air into the mixture and makes it lighter.
For cruise comparisons or ship reviews related to Royal Caribbean Cruises click here.
