How can i make cupcakes?!
im really bored and i want cupcakes!Www@FoodAQ@Com
Answers:
mini oreo cupcakes
1 (18!.25 ounce) package chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1 1/2 cups thawed COOL WHIP Whipped Topping
2!. Cooking Directions
Preheat oven to 350 degrees F!. Prepare cake batter as directed on package; set aside!. Mix cream cheese, egg and sugar until well blended!.
Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full!. Top each with about 1/2 Tbsp!. of the cream cheese mixture and 1 cookie!. Cover evenly with remaining cake batter!.
Bake 19 to 22 min!. or until toothpick inserted in center comes out clean!. Cool 5 min!.; remove from pans to wire racks!. Cool completely!. (There may be an indentation in top of cupcake after baking!.) Top cupcakes with whipped topping and remaining cookies just before serving!.
Yield: 24 servings
Www@FoodAQ@Com
1 (18!.25 ounce) package chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1 1/2 cups thawed COOL WHIP Whipped Topping
2!. Cooking Directions
Preheat oven to 350 degrees F!. Prepare cake batter as directed on package; set aside!. Mix cream cheese, egg and sugar until well blended!.
Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full!. Top each with about 1/2 Tbsp!. of the cream cheese mixture and 1 cookie!. Cover evenly with remaining cake batter!.
Bake 19 to 22 min!. or until toothpick inserted in center comes out clean!. Cool 5 min!.; remove from pans to wire racks!. Cool completely!. (There may be an indentation in top of cupcake after baking!.) Top cupcakes with whipped topping and remaining cookies just before serving!.
Yield: 24 servings
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WEDDING CUPCAKES
follow directions on a white cake mix for batter!.
Mix up 4oz softened cream cheese & 1/4 C preserves (raspberry, or others work too) for filling!.
Spoon 1/2 batter into 18 muffin cups (or it'll depend on how big your muffin cups are too)
Spoon a lil dollip of filling into batter, & then top with more batter!.
bake 350 F preheated oven for 25 minutes!.
When cooled, top off with icing!. (optional, I don't feel these need icing) May roll out gum drops to make lil flowers for garnish!.
CREAM-FILLED CUPCAKES
1 package (18 1/4 oz) devils food cake mix
2 ts hot water
1/4 ts salt
1 jar (7 oz) marshmallow creme
1/2 C shortening
1/3 C confectioners' sugar
1/2 ts vanilla extract
Ganache frosting
1 C (6oz) semisweet chocolate chips
3/4 C heavy whipping cream
Prepare & bake cupcakes according to package directions, using paper-lined muffin cups!. cool for 5 minutes before removing to wire racks to cool completely!.
For filling, in a small bowl, combine water & salt until salt is dissolved!. cool!. In a small mixing bowl, beat the marshmallow creme, shortening, confectioners' sugar, & vanilla on high until light & fluffy!. Add the salt mixture!.
Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling!. Insert the tip halfway into the center of each cupcake & fill with a small amount!.
In a heavy saucepan, melt the chocolate chips with cream!. Cool!. Dip cupcake tops into frosting; chill for 20 minutes or until set!. Store in the refrigerator!. Yields 2 dozen!.
Www@FoodAQ@Com
follow directions on a white cake mix for batter!.
Mix up 4oz softened cream cheese & 1/4 C preserves (raspberry, or others work too) for filling!.
Spoon 1/2 batter into 18 muffin cups (or it'll depend on how big your muffin cups are too)
Spoon a lil dollip of filling into batter, & then top with more batter!.
bake 350 F preheated oven for 25 minutes!.
When cooled, top off with icing!. (optional, I don't feel these need icing) May roll out gum drops to make lil flowers for garnish!.
CREAM-FILLED CUPCAKES
1 package (18 1/4 oz) devils food cake mix
2 ts hot water
1/4 ts salt
1 jar (7 oz) marshmallow creme
1/2 C shortening
1/3 C confectioners' sugar
1/2 ts vanilla extract
Ganache frosting
1 C (6oz) semisweet chocolate chips
3/4 C heavy whipping cream
Prepare & bake cupcakes according to package directions, using paper-lined muffin cups!. cool for 5 minutes before removing to wire racks to cool completely!.
For filling, in a small bowl, combine water & salt until salt is dissolved!. cool!. In a small mixing bowl, beat the marshmallow creme, shortening, confectioners' sugar, & vanilla on high until light & fluffy!. Add the salt mixture!.
Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling!. Insert the tip halfway into the center of each cupcake & fill with a small amount!.
In a heavy saucepan, melt the chocolate chips with cream!. Cool!. Dip cupcake tops into frosting; chill for 20 minutes or until set!. Store in the refrigerator!. Yields 2 dozen!.
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Chocolate-Zucchini Cupcakes
INGREDIENTS (Nutrition)
* 2 (1 ounce) squares unsweetened chocolate, melted
* 3 eggs
* 1 3/4 cups packed brown sugar
* 1 cup vegetable oil
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups grated zucchini
* 3/4 cup chopped walnuts
* 1 (16 ounce) package chocolate frosting
* 1/2 cup walnut halves
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Preheat the oven to 350 degrees F (175 degrees C)!.
2!. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale!. Blend oil and cooled chocolate into the beaten egg mixture!.
3!. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended!. Stir in zucchini and chopped nuts!. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full!.
4!. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean!. Let cool in pans on rack for 10 minutes!. Remove from pans; let cool completely!. Spread with chocolate frosting and garnish with walnut or pecan halves!.
makes 24 servingsWww@FoodAQ@Com
INGREDIENTS (Nutrition)
* 2 (1 ounce) squares unsweetened chocolate, melted
* 3 eggs
* 1 3/4 cups packed brown sugar
* 1 cup vegetable oil
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups grated zucchini
* 3/4 cup chopped walnuts
* 1 (16 ounce) package chocolate frosting
* 1/2 cup walnut halves
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Preheat the oven to 350 degrees F (175 degrees C)!.
2!. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale!. Blend oil and cooled chocolate into the beaten egg mixture!.
3!. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended!. Stir in zucchini and chopped nuts!. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full!.
4!. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean!. Let cool in pans on rack for 10 minutes!. Remove from pans; let cool completely!. Spread with chocolate frosting and garnish with walnut or pecan halves!.
makes 24 servingsWww@FoodAQ@Com
you seem young, so you must have an easy bake oven-- get your favorite cake mix and frosting from your local grocery store,- follow directions on the box, make sure proper wattage is on bulb in easy bake oven,- place mixture in little cake pan,- slide in the oven with supplied cake slider stick, careful its hot,- wear a oven mit, wait the 10 minutes, slide out -- yummy cake-- wait for it to cool,- get a knife ( ask mom which one is safe )-- spread frosting all over it,- got sprinkles!? goody-- spread them over it -- Www@FoodAQ@Com
ABSOLUTELY THE BEST CUPCAKES!
Magnolia's Vanilla Cupcake Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004
Everyone is always asking us which is the most popular cupcake at the bakery!. Most people are surprised that it is what we call the vanilla vanilla !? the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink)!. If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes!.
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F!.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers!.
In a small bowl, combine the flours!. Set aside!.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth!. Add the sugar gradually and beat until fluffy, about 3 minutes!. Add the eggs, 1 at a time, beating well after each addition!. Add the dry ingredients in 3 parts, alternating with the milk and vanilla!. With each addition, beat until the ingredients are incorporated but do not over beat!. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended!. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full!. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean!.
Cool the cupcakes in tins for 15 minutes!. Remove from the tins and cool completely on a wire rack before icing!.
Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting!. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture!.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl!. Add 4 cups of the sugar and then the milk and vanilla!. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes!. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency!. You may not need to add all of the sugar!. If desired, add a few drops of food coloring and mix thoroughly!. (Use and store the icing at room temperature because icing will set if chilled!.) Icing can be stored in an airtight container for up to 3 days
Www@FoodAQ@Com
Magnolia's Vanilla Cupcake Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004
Everyone is always asking us which is the most popular cupcake at the bakery!. Most people are surprised that it is what we call the vanilla vanilla !? the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink)!. If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes!.
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F!.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers!.
In a small bowl, combine the flours!. Set aside!.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth!. Add the sugar gradually and beat until fluffy, about 3 minutes!. Add the eggs, 1 at a time, beating well after each addition!. Add the dry ingredients in 3 parts, alternating with the milk and vanilla!. With each addition, beat until the ingredients are incorporated but do not over beat!. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended!. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full!. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean!.
Cool the cupcakes in tins for 15 minutes!. Remove from the tins and cool completely on a wire rack before icing!.
Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting!. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture!.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl!. Add 4 cups of the sugar and then the milk and vanilla!. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes!. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency!. You may not need to add all of the sugar!. If desired, add a few drops of food coloring and mix thoroughly!. (Use and store the icing at room temperature because icing will set if chilled!.) Icing can be stored in an airtight container for up to 3 days
Www@FoodAQ@Com
get a box of cake mix:
Follow the directions on the box:
Make sure you have cupcake liners and line the cupcake tin
Follow the direction again on how long to bake and temperature:
Let them cool and then frost with some canned frosting
VOILA!.!.easy at that!!Www@FoodAQ@Com
Follow the directions on the box:
Make sure you have cupcake liners and line the cupcake tin
Follow the direction again on how long to bake and temperature:
Let them cool and then frost with some canned frosting
VOILA!.!.easy at that!!Www@FoodAQ@Com
get cake mix and follow the instructions on the back of the box, you usually add milk and eggs, then pour the mix into a cupcake tin and bake!. dont forget the frostingWww@FoodAQ@Com
this is fun
use a cake mix for the cupcakes, but instead of putting them in the paper cups, put them in the cake cones/ice cream cones!.!.!. just bake as usual!.!.!. it's fun!Www@FoodAQ@Com
use a cake mix for the cupcakes, but instead of putting them in the paper cups, put them in the cake cones/ice cream cones!.!.!. just bake as usual!.!.!. it's fun!Www@FoodAQ@Com
Just make up a cake batter or buy a boxed mix and some paper liners!. Pour batter 2/3 full in paper liners and bake as per directions!.Www@FoodAQ@Com
I usually just use the regular cake mixes and put it into a cupcake cooking pan!.!.Www@FoodAQ@Com
a box of cake mix fix it in put it in cupcake pan with the color thing so they dont get stuck to the pan Www@FoodAQ@Com