Wednesday, April 1, 2009

Easy Cupcake Recipe

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.


(2)Sponge Cake Cupcake


• 1 cup cake flour
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 large eggs, separated
• 2 tablespoons ice water
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract
Sponge Cake Cupcake Recipe Directions

Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners.

Place ice water in bowl with egg yolks. Set aside.

In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.

Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.

Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.

Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.

Cool sponge cake cupcakes completely in the cupcake pans.

(3)chocolate cupcakes

1 pkg (18.25 ounces) chocolate cake mix
1/3 cup unsweetened cocoa powder
3 eggs
1 1/3 cups water
1 cup mayonnaise
Makes: About 24 standard cupcakes. Each cupcake serves 1.

In large bowl, combine cake mix and cocoa. Add eggs, water, and mayonnaise; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

(4)brownie cupcakes

Less crumbs, more fun! Everyone gets his own fudgy brownie cupcake, studded with nuts and crowned with a swirl of icing.
Source: Cupcake Fun

1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
Makes: Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.

Preheat oven to 350°F.

Line standard muffin pan with baking cups.

In medium bowl, combine flour and salt.

In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended.

In large bowl, combine chocolate mixture with sugar; mix well.

Whisk in eggs and vanilla.

Add flour mixture to chocolate mixture; mix until blended.

If desired, stir in nuts.

Distribute brownie mixture evenly into baking cups.

Bake 18-20 minutes or until toothpick inserted comes out clean.

Cool cupcakes in pan on cooling rack for 5-8 minutes.

Remove cupcakes from pan; cool completely.

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Peanut Butter Frosting 

(Adapted from Meta Givens)
(Note: I doubled this recipe and had a little left over. I froze it. For another day!)

1/4 cup butter, softened
1/4 cup peanut butter
3 cups powdered sugar
2-4 Tbsp. milk
1/8 tsp. salt
1 tsp. vanilla
1 small pinch cayenne pepper (Optional) Be careful!

In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 Tbsp. milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting. Frosts 8" layer cake or sides of 9" layer cake

1m swirl
Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles.

chocolate fudge icing

Source: Santa's Holiday Treats

2/3 cup butter or margarine
1 1/3 cup cocoa
6 cups confectioners' sugar
2/3 cup milk
2 teaspoons vanilla extract
Makes: 4 cups of icing.

Melt butter in saucepan over medium heat. Add cocoa and heat just until mixture begins to boil, stirring constantly until smooth. Pour into mixer bowl. Cool. Alternately add confectioners' sugar and milk, beating to spreading consistency. Blend in vanilla.

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