what are some good cupcake recipes?!

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CHOCOLATE!!!

* 3 eggs

* 3/4 cup butter

* 2 cups all purpose flour

* 3/4 cup unsweetened cocoa powder

* 1 Tablespoon vanilla extract

* 2 cups sugar

* 1 1/2 cups milk

* 1 teaspoon baking soda

* 3/4 teaspoon baking powder

* 1/2 teaspoon salt

1. Soften the butter at room temperature, while taking the eggs out to also warm to room temperature, approximately 20 minutes. Grease the cupcake pans, and if desired, line them with cupcake wrappers and set aside. Meanwhile, stir together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl, then set aside.


2. Preheat oven to 350° F. Beat the butter in a mixer on medium speed for 30 seconds. Add the eggs, then add the sugar gradually until fully combined. Scrape the sides and beat again until combined. Beat in the vanilla, adding the milk and flour on low speed. Beat on a higher speed for one minute, or until well combined and smooth.

3. Pour the batter into cupcake pan, filling each indention no more than 3/4 full.

4. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool for at least 15 minutes, then remove the cupcakes. Frost immediately.

Plain Cup Cake
Ingredients
FOR THE BATTER:
6 tablespoons (3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
Heat the oven to 350o.
In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

The best Vanilla Cpcakes

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired





Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

This is a Nigella recipe. It's a quick, no nonsense recipe that comes out perfect everytime! They are delicious!

125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk

http://www.nigella.com/recipes/view/cupcakes-146

Not sure what kind of cupcakes you are looking for but here are some web-sites for you.

Carrot Cupcakes: http://www.cooks.com/rec/view/0,196,1361…
Vanilla Cupcakes: http://www.cooks.com/rec/view/0,2282,157…
Shamrock Cupcakes: http://www.cooks.com/rec/view/0,2282,157…
Funfetti Cupcakes: http://cccakery.blogspot.com/2010/08/hom…
Lemon Cupcakes: http://allrecipes.com//Recipe/Lemon-Cupc…

Hope this helps =)

Martha Stewart has the BEST cupcake recipes on her site. Not a fan of her as a person, but her cupcakes are delicious :-) Good Luck!

www.YouTube.com/CaitlinCooks

you should make red velvet cake with cream cheese frosting.

im not a baker but it sounds awesome