Cupcake Making Recipes from Royal Caribbean Pasty Chefs

You will always find a line at Royal Caribbean Cupcake Cupboard shops onboard their ships, and we highly recommend you take one of the classes available while on your cruise.

Every great cupcake starts with the basics. Here are the key recipes that the pastry chefs of Royal Caribbean’s Cupcake Cupboard use every day to bake both the classics and some of their most scrumptious and fanciful creations. Enjoy them as is – or let them inspire your imagination in the kitchen.

Vanilla Cupcake Batter

SERVINGS

• 18 large or 36 mini cupcakes

INGREDIENTS

• 2 1/2 cups (580 g) all-purpose flour
• 2 teaspoons (10 g) bak1ng powder
• 1/2 teaspoon (2.5 g) baking soda
• 1/2 teaspoon (2.5 g) salt
• ½ cup (120 ml) buttermilk or mi I k
• ½ cup (120 ml) vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (235 g) sugar
• 3 eggs

DIRECTIONS

• 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

INGREDIENTS

• 2 cups (465 g) all-purpose flour
• 1/3 cup (85 g) unsweetened cocoa powder
• 2 teaspoons (10 g) baking powder
• ½ teaspoon (2.5 g) baking soda
• ½ teaspoon (2.5 g) salt
• ¾ cup (180 ml) buttermilk or milk
• 1/3 cup (90 ml) vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• ¾ cup (175 g) unsalted butter, softened
• 1 cup (235 g) light brown sugar
• 3 eggs
• ¼ cup (60 g) semisweet chocolate, melted

DIRECTIONS

• 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

INGREDIENTS

• 1 1/2 cups (350 g) unsalted butter, room temperature
• 2 cups ( 465 g) confectioner’s sugar, sifted
• 1 teaspoon (5 ml) vanilla extract

DIRECTIONS

• 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

INGREDIENTS

• 1/2 cup (115 g) unsalted butter, room temperature
• 1/4 cup (60 g) semisweet chocolate
• 1/3 cup (85 g) unsweetened cocoa powder, sifted
• 2 cups ( 465 g) confectioner’s sugar, sifted
• 1/3, cup (90 ml) milk

DIRECTIONS

• 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

INGREDIENTS

• 1 cup (235 g) unsalted butter, room temperature
• 1 1/2, cups (350 g) cream cheese, room temperature
• 2 cups (465 g) confectioner’s sugar, sifted
• 1 teaspoon (5 ml) vanilla extract

DIRECTIONS

• 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

INGREDIENTS

• 2 cups (465 g) confectioner’s sugar, sifted
• 1/2, cup (115 g) unsweetened cocoa powder, sifted
• 1/2 teaspoon (2.5 g) salt
• 1 1/2 cups (350 g) cream cheese, room temperature
• 3/4 cup (175 g) unsalted butter, room temperature
• 1 1/2 cups (350 g) chocolate ganache, melted and cooled to room temperature
• 1 1/3 cups (335 g) sour cream

DIRECTIONS

• 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

INGREDIENTS

• 1 cup (240 ml) heavy cream
• 1 cup (235 g) dark chocolate couverture

DIRECTIONS

• 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.

You can find amazing cupcakes available onboard all Royal Caribbean cruise ships at the The Cupcake Cupboard.

Visit our blog section dedicated to cruise line recipes or follow our cruise line recipe board on Pinterest.

Other popular Royal Caribbean cupcake recipes:

Royal Caribbean Red Velvet Cupcakes
Apple Delight Cupcakes
Chocolate Mint Cupcakes

The post Cupcake Making Recipes from Royal Caribbean Pasty Chefs appeared first on Atlas Travel Blog.