cupcakes recipes.doc

8/10/2019 cupcakes recipes.doc

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Chocolate cupcakes 12

Ingredients

U.S. Metric Conversion chart

2 cup(s) all-purpose flour

1/3 cup(s) unsweetened cocoa powder

1 1/2 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1 cup(s) sugar

1 cup(s) mayonnaise

1 teaspoon(s) vanilla etract

1 cup(s) cold water

!irections

1" #re$eat oven to 3%& degrees '" ine 12-cup muffin pan wit$ paper liners"

2" In a small bowl w$isk flour cocoa powder baking soda and salt"

3" In a large bowl wit$ electric mier on medium speed beat sugar mayonnaise and vanilla

etract until combined" *eat in flour miture in t$irds alternating wit$ water until blended"

*eat 1 minute scraping bowl occasionally" !ivide batter evenly among muffin cups"

4" *ake 22 to 24 minutes or until a toot$pick inserted in cupcakes comes out clean" et cool

in pan % minutes before removing to wire rack to cool completely" +op wit$ frosting"

Red velvet cupcakes 24

Ingredients


,ake

1/3 cup(s) cocoa

3 tablespoon(s) red food coloring

1 1/2 teaspoon(s) vanilla etract

1/2 cup(s) butter softened

1 1/2 cup(s) sugar

4 egg yolks

1 cup(s) buttermilk
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1 teaspoon(s) salt

2 1/4 cup(s) sifted cake flour

1 teaspoon(s) baking soda

1 teaspoon(s) w$ite vinegar

'rosting

1 cup(s) milk

3 tablespoon(s) flour

1/ teaspoon(s) salt

ounce(s) of eit$er .2 percent dark c$ocolate or w$ite c$ocolate

1 cup(s) butter

1 1/2 cup(s) confectioners sugar

2 tablespoon(s) cocoa (for w$ite c$ocolate frosting omit cocoa)


!irections

1" Cake:0eat oven to 3%& degrees '" ine 2 standard 12-cup cupcake tins wit$ baking

papers and set aside" i t$e cocoa food coloring and vanilla toget$er in a small bowl and

set aside" *eat t$e butter and sugar toget$er in a large bowl using a mier set on

medium-$ig$ speed" dd t$e yolks and beat for 1 more minute" dd t$e cocoa miture and

beat to combine" tir t$e buttermilk and salt toget$er and add it in t$irds alternating wit$

t$e flour" i t$e baking soda wit$ t$e vinegar and blend into t$e batter" 'ill eac$ cupcake

tin wit$ 3 tablespoons batter and bake until a toot$pick inserted in t$e cupcake center

tests clean about 1% minutes" ,ool in t$e pans on a wire rack for 1% minutes" 5elease

cakes and cool completely before frosting wit$ ,ooked ,$ocolate 'rosting"

2" Frosting:6$isk milk flour and salt in a small saucepan over medium $eat until t$e

miture t$ickens and begins to bubble 1 to 2 minutes" +ransfer to a small bowl and let

cool"

3" elt eit$er dark c$ocolate or w$ite c$ocolate" et aside to cool"

4" *eat butter confectioners sugar and cocoa (for w$ite c$ocolate frosting omit cocoa)

toget$er until lig$t and fluffy" *eat in t$e cooled c$ocolate and add milk miture and

vanilla etract (dark c$ocolate frosting only) until smoot$ and fluffy" 7se immediately"

Strawberry cupcakes 34

Ingredients

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2 3/4 cup(s) all-purpose flour

1/2 cup(s) cake flour (not self-rising)

1 tablespoon(s) baking powder

1 teaspoon(s) salt

ounce(s) (2 sticks) unsalted butter softened

2 1/4 cup(s) sugar

3 large eggs

1 large egg w$ite

1 cup(s) w$ole milk

1 1/2 teaspoon(s) pure vanilla etract

2 cup(s) finely c$opped strawberries

mall strawberries for garnis$

trawberry *uttercream

!irections

1" #re$eat oven to 3%& degrees" ine standard muffin tins wit$ paper liners" 6$isk dry

ingredients in a large bowl" ,ream butter and sugar wit$ a mier until lig$t and fluffy" dd

eggs 1 at a time beating after eac$ addition"

2" 5educe speed to low" i milk and vanilla in a bowl" dd dry ingredients to butter miture

in 3 additions alternating wit$ milk miture and ending wit$ dry ingredients" tir c$opped

strawberries into batter" crape sides of bowl" !ivide batter among muffin cups filling eac$

2/3 full"

3" *ake cupcakes until testers inserted into centers come out clean about 2& minutes" et

cool in tins on wire racks" 8nce cupcakes are cool frost tops wit$ trawberry *uttercream"

'rosted cupcakes will keep covered and refrigerated for up to 2 days" +op wit$ a

strawberry 9ust before serving"

Chocolate peanut butter cupcakes

Ingredients


'illing and ,upcakes:

2/3 cup(s) confectioners sugar

1/2 cup(s) creamy peanut butter

1& tablespoon(s) (1 1/4 sticks) butter or margarine softened

1 1/4 teaspoon(s) vanilla etract
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1 2/3 cup(s) all-purpose flour

3/4 cup(s) unsweetened cocoa

1 teaspoon(s) baking soda


1 cup(s) sour cream

2 tablespoon(s) milk

1 1/2 cup(s) granulated sugar

2 large eggs

*utter 'rosting:

3 cup(s) confectioners sugar . tablespoon(s) butter (no substitutions) softened


3 tablespoon(s) (or more as needed) milk

!irections

1" Prepare Filling:In bowl wit$ mier on medium speed mi confectioners sugar peanut

butter 2 tablespoons butter and 1/4 teaspoon vanilla until blended" $ape miture into 24

balls using $eaping measuring teaspoons" (*alls will be sticky and dont need to be

perfectly s$aped") #lace balls on waed paper-lined cookie s$eet; set aside"

2" #re$eat oven to 3%& degrees '" ine 24 standard muffin-pan cups wit$ fluted paper liners"

3" Prepare Cupcakes:8n waed paper combine flour cocoa baking soda and 1/2

teaspoon salt" In 2-cup li


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Yellow cupcakes 12

Ingredients


1 1/3 cup(s) cake flour

3/4 teaspoon(s) baking powder

1/4 teaspoon(s) baking soda


1 stick(s) (1/2 cup) unsalted butter softened

3/4 cup(s) granulated sugar

2 large eggs


1/2 cup(s) buttermilk

!irections

1" #re$eat oven to 3%& degrees '" ine a 12-cup muffin pan wit$ paper liners"

2" dd unsweetened cocoa powder to flour before sifting" In a small bowl sift flour baking

powder baking soda and salt"

3" In a large bowl beat butter until creamy" =radually beat in granulated sugar; beat 2

minutes until fluffy" *eat in eggs one at a time until well blended; beat in vanilla" *eat in

flour miture alternating wit$ buttermilk 9ust until smoot$" !ivide batter evenly among

muffin cups"

4" *ake 1 to 2& minutes or until tops spring back w$en lig$tly pressed" et cool" +op wit$

frosting"

%" To make Lemon Cupcakes:#repare >ellow ,upcakes omitting vanilla" dd 2 teaspoons

grated lemon ?est and 1/4 teaspoon lemon etract"

." To make Red Velvet Cupcakes:#repare >ellow ,upcakes adding 2 tablespoons

unsweetened cocoa powder to flour miture before sifting" tir 1 tablespoon red food

coloring and 1 teaspoon vinegar into buttermilk"

Cupcakes americana 48

Ingredients


*asic @anilla ,ake:

1 1/2 cup(s) sifted cake flour


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1 1/2 teaspoon(s) baking powder


1/2 cup(s) (1 stick) unsalted butter softened

1 cup(s) sugar

2 large eggs room temperature

1/2 teaspoon(s) vanilla etract

1/2 cup(s) w$ole milk

!irections

1" 0eat t$e oven to 4&& degrees '" ift t$e cake flour baking powder and salt into a largemiing bowl" *eat in t$e butter one $eaping 1/4 teaspoonful at a time using an electric

mier set on low speed until t$e miture resembles coarse sand"

2" *eat in t$e sugar a tablespoon at a time until t$e miture resembles fine damp sand" *eat

in t$e eggs one at a time" dd t$e vanilla and milk beat on medium-$ig$ 9ust until

blended" !o not over beat"

3" !ivide t$e batter among two lined 24-cup mini-muffin pans" *ake about 1& minutes" ,ool

and ice wit$ our Fluffy Butter Frosting"

Caramel frostin

Ingredients


1 cup(s) (packed) dark brown sugar

. tablespoon(s) unsalted butter

1/3 cup(s) milk

1 pinc$(s) salt

1 3/4 cup(s) confectioners sugar sifted

1/2 teaspoon(s) vanilla etract

!irections

1" In a medium saucepan combine brown sugar butter milk and salt" *ring to a boil over

medium-$ig$ $eat stirring fre


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!anilla cream cheese frostin

Ingredients


1/2 cup(s) (1 stick) butter (no substitutions) softened

1 package(s) (-ounce) cream c$eese softened


1 package(s) (1.-ounce) confectioners sugar

!irections

1" In large bowl wit$ mier at medium-$ig$ speed beat butter cream c$eese and vanilla 2

minutes or until lig$t and fluffy" 5educe speed to low" *eat in confectioners sugar until

blended" Increase speed to medium-$ig$; beat 2 minutes or until lig$t and creamy"

Cooked chocolate frostin

Ingredients


1 cup(s) milk

3 tablespoon(s) flour

1/ teaspoon(s) salt

ounce(s) of eit$er .2 percent dark c$ocolate or w$ite c$ocolate

1 cup(s) (2 sticks) butter

1 1/2 cup(s) confectioners sugar

2 tablespoon(s) cocoa (for w$ite c$ocolate frosting omit cocoa)


!irections

1" 6$isk 1 cup milk 3 tablespoons flour and 1A teaspoon salt in a small saucepan over

medium $eat until t$e miture t$ickens and begins to bubble -- 1 to 2 minutes" +ransfer to

a small bowl and let cool"

2" elt ounces of eit$er .2 percent dark c$ocolate or w$ite c$ocolate" et aside to cool"

3" *eat 1 cup butter 1 1/2 cups confectioners sugar and 2 tablespoons cocoa (for w$ite

c$ocolate frosting omit cocoa) toget$er until lig$t and fluffy" *eat in t$e cooled c$ocolate

and add milk miture and 1 teaspoon vanilla etract (dark c$ocolate frosting only) until

smoot$ and fluffy" 7se immediately"


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"omemade buttercream

Ingredients


1. ounce(s) mars$mallow cream

1 1/2 cup(s) butter softened

% teaspoon(s) fres$ lemon9uice


1/2 cup(s) confectioners sugar

!irections

1" *eat t$e mars$mallow cream using an electric mierset on low" dd t$e butter (in 1-inc$

pieces) and beat until smoot$" dd t$e lemon9uice vanilla etract and confectioners

sugar scraping down t$e sides of t$e bowl occasionally and continue to beat on medium-

$ig$ until smoot$ and fluffy"

#lu$y butter frostin

Ingredients


1/4 cup(s) unsalted butter melted

1/4 cup(s) unsalted butter cold

1 3/4 cup(s) sifted confectioners sugar


2 tablespoon(s) w$ole milk

1 teaspoon(s) lemon 9uice

Best of 1 lemon

!irections

1" *eat t$e 1/4 cup melted butter and t$e confectioners sugar salt milk lemon 9uice and

?est in a medium bowl using an electric mier at medium-$ig$"

2" *eat in t$e additional 1/4 cup cold butter (in small pieces)" dd food coloring if desired"

7se immediately or c$ill"

Strawberry frostin
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Ingredients


4 large egg w$ites at room temperature

1 1/4 cup(s) sugar

3/4 pound(s) (3 sticks) unsalted butter softened cut into small pieces

1 1/2 cup(s) fres$ strawberries pureed

!irections

1" #lace w$ites and sugar in a $eatproof mier bowl set over a pot of simmering water" 6$isk

until sugar dissolves and miture registers 1.& degrees on a candy t$ermometer"

2" 5emove from $eat and attac$ bowl to a mier" 6$isk on medium speed for % minutes"

Increase speed to medium-$ig$ and w$isk until stiff glossy peaks form about . minutes"

5educe speed to medium and add butter 1 piece at a time w$isking well after eac$

addition"

3" witc$ to a paddle attac$ment" 6it$ mier on low add strawberry puree and beat until

smoot$ 3 to % minutes" 7se immediately or cover and refrigerate for up to 3 days" (*ring

to room temperature and beat on low speed until smoot$ before using")
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cupcakes recipes.doc

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