Favourite cupcakes?!?!
one you've actually used and love!
-thanks
Answers: whats a recipe for your favourite cupcakes!
one you've actually used and love!
-thanks
CHOCOLATE CUPCAKES WITH PEPPERMINT
BUTTERCREAM
Cupcakes:
1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup whole
1 teaspoon vanilla extract
Peppermint Buttercream:
1/2 cup unsalted butter, softened
2-1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract
2-3 drops green food coloring (optional)
1. Preheat oven to 375°F.
2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream together butter and sugar until sugar is fully dissolved. Add eggs, one at a time, and stir until completely mixed.
4. Add dry ingredients to wet ingredients, 1/2 cup at a time, stirring until all clumps of flour have been dissolved.
5. Add milk and vanilla, and stir until batter is smooth and velvety. Pour into greased or lined muffin tins and bake for 15-17 minutes, or until a toothpick inserted in center comes out clean. Remove from heat.
6. Let cool for 15 minutes in tins, then remove and let cool outside of tins for at least 1 hour.
7. For Peppermint Buttercream, cream butter for 45-60 seconds. Add powdered sugar, and beat by hand, or with an electric mixer until mixture comes together and makes peaks. Add cream, peppermint extract, and food coloring if desired, and beat for 45-60 more seconds. Refrigerate until ready to use.
9. Once cupcakes are fully cooled, add Peppermint Buttercream. Serve with coffee or milk.
*These are good to serve on St. Patrick's day, or on Christmas. For Christmas, double the recipe, and for second batch of buttercream, use red food coloring instead of green.
I love orange cupcakes. Hope you like this recipe :-)
http://www.leitesculinaria.com/recipes/c...
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.
convert Ingredients
for the cupcakes
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1 1/2 cups whole milk
For the frosting
One 8-ounce
package cold cream cheese, cut into chunks
4 tablespoons unsalted butter, at room temperature
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Method
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.)
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.)
Red Velvet Cupcakes
1 box ( 18.25 oz) yellow cake mix
2 T cocoa
5 large eggs
1/2 C. vegetable oil
1 C. buttermilk
2 ( 1 oz) bottles red food coloring
Beat cake mix, cocoa, eggs, oil,buttermilk and food coloring at low speed for 2-3 minutes,
Spoon batter into 24 paper muffin cups, filling each 2/3 full. Bake according to package directions. Remove from pans immediately and cool. Then frost with cream cheese frosting.
Cream Cheese Frosting
1 ( 8 oz) cream cheese, softened
1/4 C. butter, softened
2 & 1/2 C. sifted powdered sugar
1 tsp. vanilla extract
Beat cream cheese abd butter at medium speed until creamy. Gradually add sugar, beating at low speed. Add vanilla... mix well. Makes 2 cups.
For Christmas, add sugar sprinkles for a festive flair.
These make nice Valentine cupcakes , too. When the University of Texas Longhorns are playing, I sub orange food coloring for the red! ( Hook Em Horns !!)