« Nutella Rice Krispie Treats | Main | Happy Valentine's Day! »

Cupcakes! The Recipes

4%20cupcakes.jpg

Don't forget to have some fun decorating!

Decorate%20Cupcakes.jpg

Sweet Vanilla Cupcakes

1 1/2 c. cake flour
1 t. baking powder
1/4 t. salt
1/3 c. unsalted butter, room temp
2/3 c. plus 3 T. sugar
1 large egg
2/3 c. milk
1 t. vanilla
seeds from 1/2 a vanilla bean

Preheat oven to 300. Line 12 muffin tin cups with cupcake papers.
Sift flour, baking powder and salt into a medium bowl.
With mixer, beat butter until light and fluffy. Add sugar and beat well.
Beat in egg until well blended. Add vanilla and beat until smooth.
Measure milk and stir in seeds from vanilla bean.
On low speed, add flour mixture and milk alternately in three additions ending with flour. Beat until smooth.
Pour batter into cupcake papers. Bake for 22-24 minutes until a toothpick inserted in center comes out clean. Rotate pan(s) once during baking time. Cool on wire rack.
(May be frozen until ready to frost).

Vanilla Buttercream Frosting

1/2 vanilla bean seeds
1/2 c. unsalted butter, soft
1/2 c. trans fat-free vegetable shortening
2 c. powdered sugar
3/4 t. vanilla extract

Scrape seeds from half a vanilla bean. In a mixer, beat butter and shortening until creamy. Add vanilla seeds. In a separate bowl, sift the powdered sugar.
Add powdered sugar to butter mixture on low speed unti incorporated. Beat in vanilla extract. Frost cooled cupcakes.

Coconut Cupcakes

1 2/3 c. cake flour
1 1/8 t. baking powder
1/4 t. salt
1/3 c. unsalted butter, room temp
3/4 c. plus 2 T. sugar
1 large egg
3/4 c. milk
1 1/8 t. vanilla
1/2 c. shredded coconut

Preheat oven to 325. Line 12 muffin tin cups with cupcake papers.
Sift flour, baking powder and salt into a medium bowl.
With mixer, beat butter until light and fluffy. Add sugar and beat well.
Beat in egg until well blended.
Measure milk and stir in vanilla.
On low speed, add flour mixture and milk alternately in three additions ending with flour. Beat until smooth. Add coconut and mix for a few seconds to mix evenly.
Pour batter into cupcake papers. Bake for 17-20 minutes until a toothpick inserted in center comes out clean. Rotate pan(s) once during baking time. Cool on wire rack.
(May be frozen until ready to frost).

Coconut buttercream Frosting

Follow instructions for Vanilla Buttercream.
When adding vanilla extract, also add 3/4 t. coconut extract.
Frost cooled cupcakes and top with shredded coconut.

Red Velvet Cupcakes

3/4 cup unsalted butter, room temp
1 c. sugar
2 large eggs
2 1/2 T. red food coloring
1 1/2 T. cocoa powder
3/4 c. buttermilk
1 1/2 c. cake flour, sifted
1 t. vinegar
3/4 t. baking soda

Preheat oven to 350. Line 12 muffin tin cups with cupcake papers.
With mixer, beat butter and sugar until light and fluffy.
Beat in eggs one at a time.
In a separate bowl, mix food coloring and cocoa powder until you have a paste. Add paste to butter mixture until smooth.
Add buttermilk to butter mixture and blend well. Add flour and blend well.
In a separate bowl, mix vinegar and baking soda. Add this to the batter.
Pour batter into cupcake papers. Bake for 20 minutes until a toothpick inserted in center comes out clean. Rotate pan(s) once during baking time. Cool on wire rack.
(May be frozen until ready to frost).

Cream Cheese Frosting

1 cup plus 2 T. cream cheese, room temp
6 T. unsalted butter, room temp
4 c. powdered sugar
2 1/2 t. vanilla

Beat butter and cream cheese on medium speed until smooth. In another bowl, sift powdered sugar. Add powdered sugar to butter mixture on low speed until incorporated. Add vanilla and beat at high speed until smooth.

Dark Chocolate Cupcakes

1 c. cake flour
1/2 c. cocoa powder
1/2 t. baking soda
1/4 t. baking powder
1 oz. dark chocolate, finely chopped
1/2 c. unsalted butter, room temp
1 c. sugar
2 large eggs
2 t. vanilla
3/4 c. buttermilk

Preheat oven to 350. Line 12 muffin tin cups with cupcake papers.
Sift flour, cocoa powder, baking powder and baking soda into a medium bowl.Stir in dark chocolate.
With mixer, beat butter until light and fluffy. Add sugar and beat well.
Beat in eggs, one at a time until well blended. Add vanilla and mix well.
Add buttermilk to butter mixture and beat on low speed.
Add flour mixture and beat until smooth.
Pour batter into cupcake papers. Bake for 16-18 minutes until a toothpick inserted in center comes out clean. Rotate pan(s) once during baking time. Cool on wire rack.
(May be frozen until ready to frost).

Chocolate Butter Cream Frosting

1/2 c. unsalted butter, room temp
1/2 c. trans fat-free vegetable shortening
1 3/4 c. powdered sugar
1/4 c. cocoa powder
1/2 t. vanilla

Beat butter and shortening until smooth. Sift together powdered sugar and cocoa powder into another bowl. Add powdered sugar-cocoa mixture to butter mixture on low speed until it is blended. Add vanilla and beat on medium until fully incorporated.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on February 13, 2011 5:01 AM.

The previous post in this blog was Nutella Rice Krispie Treats.

The next post in this blog is Happy Valentine's Day!.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel