It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CARAMEL MOCHA CUPCAKES

These Caramel Mocha Cupcakes are made with a coffee flavored cupcake, caramel frosting and caramel drizzled on top! A coffee favorite in dessert form! A new cupcake recipe by our contributor, Lindsay Conchar.

Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com

Believe it or not, I wasn’t always a coffee fan. It took years for me to develop a taste for it. I started off drinking Caramel Frappuccino’s at Starbucks because – let’s face it – it’s basically coffee and caramel flavored ice cream. ☺

Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com
After drinking enough of those, I slowly started drinking actual coffee with some creamer. I remember the first time I ordered coffee at a restaurant for breakfast with my mom she was totally shocked. And keep in mind, this was only maybe 6 years ago.
Now I’m a big fan and will even bake it into a cupcake! Now I can have my coffee and eat it too!
Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com
The cupcakes are flavored with some instant espresso coffee powder dissolved in a little hot water. Using regular coffee won’t give them a strong enough flavor to really taste it. The espresso mixture is more concentrated and gives just the right amount of coffee flavor.
Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com
The frosting is made with caramel sauce to give it some that caramel flavor. You could easily use a store-bought sauce or one that’s homemade. Either will work. You just might need to adjust the amount you add so that the consistency of the frosting is correct. The thinner the caramel, the less you may want to add. The thicker the sauce, the more you could add.
Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com
And since the best part of any frappuccino is the drizzle of caramel on top, that’s how I finished off these cupcakes. The final result is a soft, moist cupcake that tastes just like you’re eating your coffee – with a caramel twist!
Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com

INGREDIENTS

For the Mocha Cupcakes:
  • 6 tablespoons unsalted butter, room temperature
  • ¾ cup sugar
  • 6 tablespoons sour cream, room temperature
  • ½ teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons hot water
  • 3 tablespoons instant espresso coffee powder
  • 6 tablespoons milk, room temperature
For the Caramel Frosting:
  • ½ cup salted butter
  • ½ cup shortening
  • 4 cups powdered sugar
  • 5 – 6 tablespoons caramel sauce
  • 1 – 2 tablespoons water or milk

INSTRUCTIONS

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl. Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  9. To make the frosting, beat the butter and shortening together in a large mixer bowl until smooth.
  10. Add about half of the powdered sugar and mix until smooth and well combined.
  11. Add 4 tablespoons of caramel sauce and and mix until combined.
  12. Add the remaining powdered sugar and mix until smooth.
  13. Add additional caramel sauce and the water or milk, as needed, to get the right consistency frosting and caramel flavor.
  14. Pipe the frosting onto the cooled cupcakes, then drizzle with additional caramel sauce.
all image and recipec adapted by thecakeblog.com

Caramel Mocha Cupcakes - a coffee flavored cupcake, caramel frosting and caramel drizzle | by Lindsay Conchar for TheCakeBlog.com

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