Im going to make cupcakes.... what kind should I make?!
it can be anything- Im going to the store!.Www@FoodAQ@Com
Answers:
chocolate with white chocolate chips and chocolate icing with top deck chocolate grated on topWww@FoodAQ@Com
Get some cool whip and an instant pudding mix to make the frosting with!. Or, for something a little different, get the brownie mix with the cream cheese marbling stuff!. Those make good cupcakes (with the marbling stuff in the middle!.)Www@FoodAQ@Com
i think you should make red velvet cupcakes they are the bomb and there a lilttle diffrent than your average cupcake you can find a good red velvet recipe on line !.!.!.!. good luck and enjoy your cupcakes !.!.!.!.!.Www@FoodAQ@Com
Yummy! You should get the Pilsbury Cherry Chip cake mix and top it with the Pilsbury Confetti Frosting! And maybe add a couple of gummi-bears on top too!Www@FoodAQ@Com
red velvet with cream cheese frosting or almond flavored cupcakes with vanilla frostingWww@FoodAQ@Com
ooh the strawberry cake mix and strawberry whipped frosting, the whipped tastes awesome! im making that for tomorrow:)Www@FoodAQ@Com
How about chocolate with strawberry icing!? And you could add sprinkles!. Very yummy and colorful!Www@FoodAQ@Com
chocolate with white frosting with a strawberry on top!. or whipped cream!.Www@FoodAQ@Com
Funfetti with vanilla frosting and the confetti sprinkles!. They're the best!Www@FoodAQ@Com
white cake with chocolate frostingWww@FoodAQ@Com
im making chocolate for mothers day!.!. how bout that!?Www@FoodAQ@Com
Orange Cupcakes with Orange Cream Cheese Frosting
-- Judith Sutton, "Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life"
Makes 24 cupcakes
Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting!. They are also rather good topped with chocolate frosting!.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp!. baking powder
? teaspoon salt
14 Tbsp!. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1? cups whole milk
Make the cupcakes
1!. Put a rack in the center of the oven and preheat the oven to 350°F (175°C)!. Line 24 muffin cups with foil or paper cupcake liners!.
2!. Whisk together the flour, baking powder, and salt in a medium bowl!.
3!. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes!. Scrape down the sides of the bowl!. Add the eggs one at a time, beating well after each addition!. Beat in the orange extract and zest!. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated!.
4!. Spoon the batter into the muffin cups, filling each cup about two-thirds full!. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean!. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely!. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature!.)
For the frosting
1 (8-oz!.) pkg!. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1!. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy!. Beat in the orange zest and extract!. On low speed beat in the confectioners' sugar in two additions, beating until smooth!.
2!. Spread the frosting generously over the cupcakes!. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake!. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving!.)
--Leite’s Culinaria
--------------------------------------!.!.!.
Chocoalte Cupcakes & Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp!. (1? sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
? cup sour cream, room temp
2 Tbsp!. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1? teaspoons baking soda
? tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350oF!. Line cupcake pans with paper liners!.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes!. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well!. In a separate bowl, whisk together the buttermilk, sour cream, and coffee!. In another bowl, sift together the flour, cocoa, baking soda, and salt!. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture!. Mix only until blended!. Fold the batter with a rubber spatula to be sure it's completely blended!.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount)!. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean!. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting!.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired!.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp!. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment!. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work!. Add the cream and beat on high speed until the mixture is light and smooth!.
-- Ina Garten
------------------------------------
Yellow Cupcakes & Cream Cheese Icing
For the cupcakes:
18 tablespoons (2? sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1? teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1? teaspoons pure vanilla extract
Heat the oven to 350oF!. Line muffin pans with paper liners!.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy!. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla!. Scrape down the sides and stir until smooth!.
Sift together the flour, cornstarch, salt, and baking soda in a bowl!. With the mixer on low speed, add the flour mixture to the butter mixture until just combined!. Fill the cupcake liners to the top with batter!. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean!. Cool to room temperature!.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth!. Spread the frosting generously on top of each cupcake!.
--Ina GartenWww@FoodAQ@Com
-- Judith Sutton, "Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life"
Makes 24 cupcakes
Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting!. They are also rather good topped with chocolate frosting!.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp!. baking powder
? teaspoon salt
14 Tbsp!. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1? cups whole milk
Make the cupcakes
1!. Put a rack in the center of the oven and preheat the oven to 350°F (175°C)!. Line 24 muffin cups with foil or paper cupcake liners!.
2!. Whisk together the flour, baking powder, and salt in a medium bowl!.
3!. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes!. Scrape down the sides of the bowl!. Add the eggs one at a time, beating well after each addition!. Beat in the orange extract and zest!. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated!.
4!. Spoon the batter into the muffin cups, filling each cup about two-thirds full!. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean!. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely!. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature!.)
For the frosting
1 (8-oz!.) pkg!. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1!. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy!. Beat in the orange zest and extract!. On low speed beat in the confectioners' sugar in two additions, beating until smooth!.
2!. Spread the frosting generously over the cupcakes!. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake!. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving!.)
--Leite’s Culinaria
--------------------------------------!.!.!.
Chocoalte Cupcakes & Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp!. (1? sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
? cup sour cream, room temp
2 Tbsp!. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1? teaspoons baking soda
? tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350oF!. Line cupcake pans with paper liners!.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes!. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well!. In a separate bowl, whisk together the buttermilk, sour cream, and coffee!. In another bowl, sift together the flour, cocoa, baking soda, and salt!. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture!. Mix only until blended!. Fold the batter with a rubber spatula to be sure it's completely blended!.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount)!. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean!. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting!.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired!.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp!. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment!. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work!. Add the cream and beat on high speed until the mixture is light and smooth!.
-- Ina Garten
------------------------------------
Yellow Cupcakes & Cream Cheese Icing
For the cupcakes:
18 tablespoons (2? sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1? teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1? teaspoons pure vanilla extract
Heat the oven to 350oF!. Line muffin pans with paper liners!.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy!. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla!. Scrape down the sides and stir until smooth!.
Sift together the flour, cornstarch, salt, and baking soda in a bowl!. With the mixer on low speed, add the flour mixture to the butter mixture until just combined!. Fill the cupcake liners to the top with batter!. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean!. Cool to room temperature!.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth!. Spread the frosting generously on top of each cupcake!.
--Ina GartenWww@FoodAQ@Com
I use garlic!. Try it my way and
you will never go back to
blueberries!.Www@FoodAQ@Com
you will never go back to
blueberries!.Www@FoodAQ@Com