Best Lisa Herrens 100 Grand Cupcakes Recipes

THE BEST HOMEMADE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

100 CALORIE CUPCAKES WITH RASPBERRY FROSTING (COURTESY OF CURTIS

Steps:

• Preheat the oven to 325°F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temperature.
• While the cupcakes are baking, puree the raspberries in a blender until smooth.
• Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
• Cool completely.
• Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
• Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

LISA HERREN'S 100 GRAND CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line muffin pans with paper liners (makes 24).
• Combine all ingredients for the cupcake in a large mixing bowl and beat well, approximately 4-5 minutes. For uniform sized cupcakes, use an ice cream scoop to fill each liner. Bake approximately 18-20 minutes or until cupcakes spring back when touched lightly. Cool completely before frosting.
• For the icing: (Best to do this step several hours or even overnight and refrigerate before icing cupcakes.) Using an electric mixer, beat the cream cheese with the confectioner's sugar until light and fluffy. Beat in caramel topping. With a spatula, gently fold in the whipped topping until well combined.
• Pipe icing onto cupcakes. Dust with gold sugar and top with diced candy bar pieces. Keep refrigerated.