Best Moulan Rouge Cupcake Recipes

THE BEST HOMEMADE CUPCAKES

The Best Homemade Cupcakes image

After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!

Provided by OzGal

Categories Desserts Cakes Yellow Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 8

Ingredients

2 ⅓ cups all-purpose flour, sifted
2 cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
2 large eggs
1 ½ cups milk
½ cup vegetable oil
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g

MOULAN ROUGE CUPCAKE

MOULAN ROUGE CUPCAKE image

The presentation on this flan/cupcake is beautiful! It is part flan and part red velvet upside-down cupcake, topped with a combination of cream cheese frosting and dulce de leche.

Provided by Jo Anne Sugimoto

Categories Cakes

Number Of Ingredients 10

Ingredients

1 box red velvet cake mix
1/2 c sour cream
1 tsp vanilla extract
1 can(s) evaporated milk
1 pkg cream cheese (8 oz.)
4 eggs
2 tsp vanilla extract
1 c sugar
1 16 oz.container cream cheese frosting
1 container dulce de leche

Steps:

1. Preheat oven to 375 degrees. Prep 2 - 12-cupcake pans by greasing them lightly.
2. Follow the instructions to make the cake batter.
3. Fold in the sour cream and 1 tsp. of vanilla extract to the cake batter. Set aside.
4. Using a blender, in another bowl, combine evaporated milk, cream cheese, eggs, 1 cup of sugar and 2 tsp. of vanilla extract. Set aside.
5. Spoon the cake batter into the cupcake tins 2/3 full.
6. Very carefully pour the flan onto the tops of each cupcake and fill all the way up.
7. You will see how the two mixtures separate, the flan will go down and the cake batter will go up.
8. Place a pan in a water bath and bake for 30 to 40 minutes.
9. Cool for 15 minutes and then refrigerate for 30 minutes.
10. In a mixing bowl combine the 16 oz. of cream cheese frosting and the 7 oz. of dulce de leche.
11. Frost cupcakes and decorate with strawberries and shaved chocolate.