Good Cup Cake recipes?!
I'm doing a cake sale and i need to make the best cup cakes cos im rivalling with another cake sale, its for!. You know the cup cakes with the swirly cream like stuff on the top!. PLEEASSSSEE!. i will actually love you forever:)Www@FoodAQ@Com
Answers:
I've got 24 different ones for you to choose from http://therepressedpastrychef!.blogspot!.c!.!.!.
I'm confident you will find something that will knock their socks off (psssst!.!.!. I recommend the red velvet or mint chocolate or take the dorie's perfect party cake recipe and make cupcakes with it!.!.!. and use the buttercream icing recipe/tutorial I posted here http://therepressedpastrychef!.blogspot!.c!.!.!.
Have fun!!!Www@FoodAQ@Com
I'm confident you will find something that will knock their socks off (psssst!.!.!. I recommend the red velvet or mint chocolate or take the dorie's perfect party cake recipe and make cupcakes with it!.!.!. and use the buttercream icing recipe/tutorial I posted here http://therepressedpastrychef!.blogspot!.c!.!.!.
Have fun!!!Www@FoodAQ@Com
Carrot Cake Cupcake Recipe
This particular cupcake recipe produces moist miniature carrot cakes!. Who could resist one of these little cakes!?
? 2 cups all purpose flour
? 2 cups sugar
? 3 cups finely shredded carrots (a food processor is great for this)
? 1 teaspoon baking powder
? 1 teaspoon baking soda
? 1 teaspoon ground cinnamon
? 1 cup vegetable oil
? 4 large eggs
Preheat oven to 350 degrees!. Line cupcake pans with paper liners if desired!.
Combine all dry ingredients in a large mixing bowl!. Mix at low speed for 30 seconds, scraping bowl constantly while mixing!. Mix at high speed for 3 minutes, scraping bowl every minute!.
Pour batter into cupcake liners until they are 1/2 to 2/3 full!.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean!.
Cool 10 minutes in pans then move to wire rack to cool completely!.
These Carrot Cake Cupcakes are especially good with a cream cheese frostingWww@FoodAQ@Com
This particular cupcake recipe produces moist miniature carrot cakes!. Who could resist one of these little cakes!?
? 2 cups all purpose flour
? 2 cups sugar
? 3 cups finely shredded carrots (a food processor is great for this)
? 1 teaspoon baking powder
? 1 teaspoon baking soda
? 1 teaspoon ground cinnamon
? 1 cup vegetable oil
? 4 large eggs
Preheat oven to 350 degrees!. Line cupcake pans with paper liners if desired!.
Combine all dry ingredients in a large mixing bowl!. Mix at low speed for 30 seconds, scraping bowl constantly while mixing!. Mix at high speed for 3 minutes, scraping bowl every minute!.
Pour batter into cupcake liners until they are 1/2 to 2/3 full!.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean!.
Cool 10 minutes in pans then move to wire rack to cool completely!.
These Carrot Cake Cupcakes are especially good with a cream cheese frostingWww@FoodAQ@Com
Raspberry Cup Cakes
INGREDIENTS
* 3/4 cup graham cracker crumbs
* 1/4 cup chopped pecans
* 3 tablespoons butter, melted
* 3/4 cup fresh raspberries, crushed
* 1/2 (8 ounce) package cream cheese
* 10 1/2 fluid ounces sweetened condensed milk
* 1 cup frozen whipped topping, thawed
DIRECTIONS
1!. Line a 12 cup muffin pan with paper cup liners!. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend!. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners!. Press mixture with a spoon to firm bottom!. Puree raspberries and set aside!.
2!. Beat cream cheese until fluffy!. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended!. Fold in whipped topping!.
3!. Spoon evenly into baking cups!. Freeze for at least 5 hours!. When ready to serve, remove paper liners!. Invert cakes onto individual serving plates!. Drizzle remaining raspberry puree over cakes!. Garnish with a few whole raspberries!. Serve frozen!.
Cheese Cake Cups
INGREDIENTS
* 16 vanilla wafer cookies
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Line muffin pans with cupcake papers!.
2!. Place one wafer cookie in the bottom of each cupcake paper!. In a medium bowl, cream together cream cheese and sugar!. Beat in eggs and vanilla until smooth!. Pour over wafers in cupcake papers!.
3!. Bake in preheated oven 15 minutes, until golden and set!.Www@FoodAQ@Com
INGREDIENTS
* 3/4 cup graham cracker crumbs
* 1/4 cup chopped pecans
* 3 tablespoons butter, melted
* 3/4 cup fresh raspberries, crushed
* 1/2 (8 ounce) package cream cheese
* 10 1/2 fluid ounces sweetened condensed milk
* 1 cup frozen whipped topping, thawed
DIRECTIONS
1!. Line a 12 cup muffin pan with paper cup liners!. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend!. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners!. Press mixture with a spoon to firm bottom!. Puree raspberries and set aside!.
2!. Beat cream cheese until fluffy!. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended!. Fold in whipped topping!.
3!. Spoon evenly into baking cups!. Freeze for at least 5 hours!. When ready to serve, remove paper liners!. Invert cakes onto individual serving plates!. Drizzle remaining raspberry puree over cakes!. Garnish with a few whole raspberries!. Serve frozen!.
Cheese Cake Cups
INGREDIENTS
* 16 vanilla wafer cookies
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Line muffin pans with cupcake papers!.
2!. Place one wafer cookie in the bottom of each cupcake paper!. In a medium bowl, cream together cream cheese and sugar!. Beat in eggs and vanilla until smooth!. Pour over wafers in cupcake papers!.
3!. Bake in preheated oven 15 minutes, until golden and set!.Www@FoodAQ@Com
easy - 4442!
4oz butter
4oz sugar
4oz s r flour
2 Eggs
Cream butter and sugar until light and fluffy, add one egg and half the flour and fold in carefully, then add the other egg and the remainder of the flour and fold again!. Put into cake cases and bake at 180 c for 10-15 mins!. That is how to make a great cupcake!
A great topping:
2oz butter
10oz icing sugar!.
Mix them tohether with a little vanilla essence, put into a piping bag and do fancy swirls on the top of your perfect cupcakes!. You can add a little food colouring to this mixture, pale pink and blue always looks pretty, and you could top with sweets or sprinkles!.
Good luck with your sale - hope it goes well! xWww@FoodAQ@Com
4oz butter
4oz sugar
4oz s r flour
2 Eggs
Cream butter and sugar until light and fluffy, add one egg and half the flour and fold in carefully, then add the other egg and the remainder of the flour and fold again!. Put into cake cases and bake at 180 c for 10-15 mins!. That is how to make a great cupcake!
A great topping:
2oz butter
10oz icing sugar!.
Mix them tohether with a little vanilla essence, put into a piping bag and do fancy swirls on the top of your perfect cupcakes!. You can add a little food colouring to this mixture, pale pink and blue always looks pretty, and you could top with sweets or sprinkles!.
Good luck with your sale - hope it goes well! xWww@FoodAQ@Com
Love the idea of putting a strawberry in the center!. Chocolate or vanilla cupcakes w a strawberry in the center would be yummy too!.
Lemon Cupcakes with Fresh Strawberry Centers
juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries
Preheat oven to 350!. Grease and flour or line 12 wells in a cupcake pan!. In a large bowl, cream the butter, zest and sugar!. Add the lemon juice and the eggs!. Beat to combine!. The mixture may look a little curdled but that is okay!. Mix in the buttermilk!. Continue to mix and slowly add in the flour!. Beat the batter an additional 2 minutes, until light and fluffy!. Pour an even amount into each cupcake well, filling about 3/4 of the way!.
Place a whole strawberry, point side down in the middle of each cupcake!. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean!. Cool in pan briefly, then remove from the pan and cool completely on a wire rack!. Ice*!.
Icing suggestion: make a basic buttercream and substitute lemon juice for any liquid and add some lemon zest!. I actually made a cream cheese icing: 8 0z cream cheese, confectioners' sugar and some lemon zest!.
http://coconutlime!.blogspot!.com/2007/05/!.!.!.
Food Network has a similar cupcake with lime!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
Lemon Cupcakes with Fresh Strawberry Centers
juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries
Preheat oven to 350!. Grease and flour or line 12 wells in a cupcake pan!. In a large bowl, cream the butter, zest and sugar!. Add the lemon juice and the eggs!. Beat to combine!. The mixture may look a little curdled but that is okay!. Mix in the buttermilk!. Continue to mix and slowly add in the flour!. Beat the batter an additional 2 minutes, until light and fluffy!. Pour an even amount into each cupcake well, filling about 3/4 of the way!.
Place a whole strawberry, point side down in the middle of each cupcake!. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean!. Cool in pan briefly, then remove from the pan and cool completely on a wire rack!. Ice*!.
Icing suggestion: make a basic buttercream and substitute lemon juice for any liquid and add some lemon zest!. I actually made a cream cheese icing: 8 0z cream cheese, confectioners' sugar and some lemon zest!.
http://coconutlime!.blogspot!.com/2007/05/!.!.!.
Food Network has a similar cupcake with lime!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
ICE CREAM CONE CUPCAKES
1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F!.
Mix cake mix per directions on box!. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors"!.
Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full!.
Bake 15 to 20 minutes or until done!.
Cool on a wire rack!. Let cool completely if frosting!.
Makes 18 to 24 cupcakesWww@FoodAQ@Com
1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F!.
Mix cake mix per directions on box!. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors"!.
Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full!.
Bake 15 to 20 minutes or until done!.
Cool on a wire rack!. Let cool completely if frosting!.
Makes 18 to 24 cupcakesWww@FoodAQ@Com
I am not sure what kind of cupcake ur talking about!.!.But theses cupcakes are sooooooo good! Good luck at ur bake sale!
Ingredients
1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
Directions
1 Preheat oven to 350 degrees!.
2 Combine all ingredients and mix well!.
3 Spray a miniature muffin tin with non-stick cooking spray!.
4 Fill each 3/4 full!.
5 Bake in preheated oven for approx!.
6 18 minutes!.Www@FoodAQ@Com
Ingredients
1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
Directions
1 Preheat oven to 350 degrees!.
2 Combine all ingredients and mix well!.
3 Spray a miniature muffin tin with non-stick cooking spray!.
4 Fill each 3/4 full!.
5 Bake in preheated oven for approx!.
6 18 minutes!.Www@FoodAQ@Com
Hello,
Here is a link to a delicious cupcake recipe!. It is for Boston cream pie cupcakes!. The filling for the recipe will make enough for a double batch of cupcakes!. Or you could make a regular batch of cupcakes and make a few in larger souffle cups to produce mini-cakes!. You could also be more decorative with the chocolate fosting by addding sprinkles, mint leaves, sugared berries etc!.!.!.!.
Here is the link: http://www!.the-chocolate-spot!.com/boston!.!.!.
These never last long at my house! I wish you much luck!
Genesee from the-chocolate-spotWww@FoodAQ@Com
Here is a link to a delicious cupcake recipe!. It is for Boston cream pie cupcakes!. The filling for the recipe will make enough for a double batch of cupcakes!. Or you could make a regular batch of cupcakes and make a few in larger souffle cups to produce mini-cakes!. You could also be more decorative with the chocolate fosting by addding sprinkles, mint leaves, sugared berries etc!.!.!.!.
Here is the link: http://www!.the-chocolate-spot!.com/boston!.!.!.
These never last long at my house! I wish you much luck!
Genesee from the-chocolate-spotWww@FoodAQ@Com
Whilst your charitable ideas and thoughts are to be nothing but admired, PLEASE check with your local authority FIRST before you even start making anything!.!.!.!.!. the "food police" may not allow you to sell any foodstuff if it has not been prepared in an inspected and approved premises (by them of course!.!.!.!.) so check first to avoid wasting your time and disappointing your charities!. This is the sort of thing that has stopped the Women's Institutes from selling jars of home-made jams!.
For all of these "wonderful" rules and regulations we must thank the "food police", the do-gooders and the P!.C!.Brigade, all of course, well backed-up by the Health and Safety crowd!. What a wonderful world !.!.!.!.!.!.!.!.Www@FoodAQ@Com
For all of these "wonderful" rules and regulations we must thank the "food police", the do-gooders and the P!.C!.Brigade, all of course, well backed-up by the Health and Safety crowd!. What a wonderful world !.!.!.!.!.!.!.!.Www@FoodAQ@Com
try this I did them the were a total hit!. you just need an icing
bag coupler and star tip all avail at walmart and food coloring I did my icing in a few colors
I also did them in the baby cones just make sure you leave room at the top so they don't overflow!.
http://chockylit!.blogspot!.com/2005/09/ic!.!.!.Www@FoodAQ@Com
bag coupler and star tip all avail at walmart and food coloring I did my icing in a few colors
I also did them in the baby cones just make sure you leave room at the top so they don't overflow!.
http://chockylit!.blogspot!.com/2005/09/ic!.!.!.Www@FoodAQ@Com
this sounds yummy
its called the black and white cupcake!.!.!.!.!. i think!.
http://www!.recipezaar!.com/recipe/getreci!.!.!.Www@FoodAQ@Com
its called the black and white cupcake!.!.!.!.!. i think!.
http://www!.recipezaar!.com/recipe/getreci!.!.!.Www@FoodAQ@Com
For charity don't make the plain old basic stuff, maybe a couple!. Here are a few of the best cupcakes, especially for a sale!. People will be more intreged by what you have to offer and want to try different ones!.
Banana Cupcakes --
INGREDIENTS
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
2 1/2 cups confectioners' sugar
3 tablespoons milk
DIRECTIONS
In a large mixing bowl, cream shortening and sugar!. Add the eggs, vanilla, bananas and buttermilk!. Combine the flour, baking powder, baking soda and salt; add to banana mixture!. Fill 18 paper-lined muffin cups two-thirds full!.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean!. Remove to wire racks to cool completely!. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency!. Frost cupcakes!.
**************************************!.!.!.
Pumpkin Chip Cupcakes --
INGREDIENTS
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
miniature chocolate chips
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
DIRECTIONS
In a large bowl, combine the first seven ingredients!. Combine the eggs, pumpkin, oil, honey and water; mix well!. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips!.
Fill greased or foil-lined muffin cups three-fourths full!. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean!. Cool for 10 minutes before removing from pans to wire racks to cool completely!.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy!. Gradually beat in confectioners' sugar until smooth!. Frost cooled cupcakes!.
**************************************!.!.!.
Red Velvet Cupcakes --
INGREDIENTS
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
DIRECTIONS
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!.
**************************************!.!.!.
Molten Chocolate Cakes With Sugar-Coated Raspberries --
INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat!. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves!. Beat egg mixture into chocolate until smooth!. Beat in flour or matzo meal until just combined!. (Batter can be made a day ahead; return to room temperature an hour or so before baking!.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees!. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal)!. Spray muffin papers with vegetable cooking spray!. Divide batter among muffin cups!.
Bake until batter puffs but center is not set, 8 to 10 minutes!. Carefully lift cakes from tin and set on a work surface!. Pull papers away from cakes and transfer cakes to dessert plates!.
Top each with sugared raspberries and serve immediately!.
**************************************!.!.!.
Cream Filled Cupcakes --
INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Line 36 muffin cups with paper liners!.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt!. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla!. Mix well!. Fill each muffin cup half-full of batter!.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool!.
Make filling: In a large bowl, beat butter and shortening together until smooth!. Blend in confectioners' sugar and pinch of salt!. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla!. beat until light and fluffy!. Fill a pastry bag with a small tip!. Push tip through bottom of paper liner to fill each cupcake!.
**************************************!.!.!.Www@FoodAQ@Com
Banana Cupcakes --
INGREDIENTS
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
2 1/2 cups confectioners' sugar
3 tablespoons milk
DIRECTIONS
In a large mixing bowl, cream shortening and sugar!. Add the eggs, vanilla, bananas and buttermilk!. Combine the flour, baking powder, baking soda and salt; add to banana mixture!. Fill 18 paper-lined muffin cups two-thirds full!.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean!. Remove to wire racks to cool completely!. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency!. Frost cupcakes!.
**************************************!.!.!.
Pumpkin Chip Cupcakes --
INGREDIENTS
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
miniature chocolate chips
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
DIRECTIONS
In a large bowl, combine the first seven ingredients!. Combine the eggs, pumpkin, oil, honey and water; mix well!. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips!.
Fill greased or foil-lined muffin cups three-fourths full!. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean!. Cool for 10 minutes before removing from pans to wire racks to cool completely!.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy!. Gradually beat in confectioners' sugar until smooth!. Frost cooled cupcakes!.
**************************************!.!.!.
Red Velvet Cupcakes --
INGREDIENTS
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
DIRECTIONS
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!.
**************************************!.!.!.
Molten Chocolate Cakes With Sugar-Coated Raspberries --
INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat!. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves!. Beat egg mixture into chocolate until smooth!. Beat in flour or matzo meal until just combined!. (Batter can be made a day ahead; return to room temperature an hour or so before baking!.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees!. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal)!. Spray muffin papers with vegetable cooking spray!. Divide batter among muffin cups!.
Bake until batter puffs but center is not set, 8 to 10 minutes!. Carefully lift cakes from tin and set on a work surface!. Pull papers away from cakes and transfer cakes to dessert plates!.
Top each with sugared raspberries and serve immediately!.
**************************************!.!.!.
Cream Filled Cupcakes --
INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Line 36 muffin cups with paper liners!.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt!. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla!. Mix well!. Fill each muffin cup half-full of batter!.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool!.
Make filling: In a large bowl, beat butter and shortening together until smooth!. Blend in confectioners' sugar and pinch of salt!. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla!. beat until light and fluffy!. Fill a pastry bag with a small tip!. Push tip through bottom of paper liner to fill each cupcake!.
**************************************!.!.!.Www@FoodAQ@Com