CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake).
- Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For icing:
- Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.
CLASSIC YELLOW CUPCAKES
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Top with a dollop of whipped topping if desired, then dust with confectioners' sugar.
Nutrition Facts : Calories 171 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 171mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CREAM CHEESE FROSTING FOR CLASSIC CUPCAKES
Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet, zucchini-spice, and applesauce-spice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
CLASSIC RED VELVET CUPCAKES
Originally from Down South, and once the signature dessert at the Waldorf-Astoria in the 1920s, the Red Velvet Cake has become an American favorite. It's hip, fun, and easy to make. Red Velvet -- in cake or cupcake form -- is a hit at every party.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h5m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups.
- Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.
- Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- Garnish, and enjoy!
Nutrition Facts : Calories 202.8 calories, Carbohydrate 30.2 g, Cholesterol 23.3 mg, Fat 9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 177.3 mg, Sugar 0.2 g
CLASSIC CUPCAKES
Light and airy and vanilla-y and most of the ingredients are already in your kitchen! Easy to make and variate: add frosting, sprinkles, candy, baker's chocolate! :] From The Book of Birthdays given to me.. for my birthday. - -;
Provided by Secret Teenage Chef
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Using a standard-size 12 cup muffin tin, line the cups with paper liners or grease with butter.
- Combine dry ingredients.
- In another bowl, mix wet ingredients.
- In another bowl, beat butter at high speed at high speed until soft. Add sugar and continue beating until mixture is well blended and fluffy. Then add eggs, beating until they are well blended.
- Add half of the dry ingredients and half of the milk/vanilla mixture and mix at medium speed for approx 30 seconds. Add remain ingredients and beat until blended.
- Drop batter into muffin tin cups with a large spoon until they are almost full. Just as you put the cupcakes in the oven, lower the temperature to 375°.
- Bake for about 30 minutes or until a toothpick comes out clean. Cooling cupcakes in pan for 15 minutes. Remove them from tin, finish cooling them on a wire rack, and frost cupcakes. Makes 12 kids very happy.
Nutrition Facts : Calories 146.5, Fat 5.3, SaturatedFat 3, Cholesterol 47.2, Sodium 130.2, Carbohydrate 22, Fiber 0.3, Sugar 11.3, Protein 2.9
CLASSIC CUPCAKES WITH LEMON MERINGUE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
- Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring and continue beating until it holds stiff peaks.
- To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired.
RED VELVET CUPCAKES (LITTLE VERSIONS OF CLASSIC RED VELVET CAKE) [291]
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
RED VELVET CUPCAKES (LITTLE VERSIONS OF CLASSIC RED VELVET CAKE)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
CLASSIC PB&J CUPCAKES
If you love the classic PB&J flavor combination of strawberry and creamy peanut butter, you'll love these scrumptious little cupcakes!
Provided by My Food and Family
Categories Dairy
Time 1h41m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Gently stir in COOL WHIP. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Spread tops with flavored frosting.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
RED VELVET CUPCAKES (LITTLE VERSIONS OF CLASSIC RED VELVET)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended.
- Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.
- When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
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