5 Flavor Pound Cake Cupcakes Recipes

FIVE FLAVOR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
• Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

POUND CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
• Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

FIVE FLAVOR POUND CAKE

Steps:

• Grease and flour a bundt pan and set aside.
• Preheat oven to 325 F.
• In a large bowl, cream together butter, shortening and sugar.
• Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside.
• In a medium-sized bowl, sift together flour, baking powder and salt.
• Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing)
• Mix in extracts.
• Spoon batter evenly into prepared pan.
• Bake for 1 hour and 15-20 minutes.
• Remove from oven and let cake cool until pan is warm to the touch.
• Remove cake from pan and allow to finish cooling on cooling rack.
• When cake is completely cooled, drizzle on the glaze if using.
• To make the glaze, combine powdered sugar, extract and 1/2 teaspoon of milk.

FIVE FLAVOR POUND CAKE

Steps:

• Preheat oven to 325°F.
• Grease a 10-inch tube or Bundt cake pan.
• In small bowl, combine flour, baking powder and salt; set aside.
• In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
• In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
• Add eggs one at a time and beat until smooth.
• Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
• Spoon mixture into prepared pan.
• Bake for 1 1/2 hours, or until cake tests done.
• Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
• Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
• Slowly spoon remaining glaze onto top of hot cake.
• Cool completely before serving.
• To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
• Bring to a boil, stirring until sugar is dissolved.
• Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
• Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.

5-FLAVOR (POUND CAKE) CUPCAKES

Steps:

• Preheat oven to 325.
• Cream butter, shortening, and sugar until light and fluffy.
• Beat eggs until they are lemon colored, add to the butter mixture.
• Combine flour and baking powder, add to the creamed mixture alternately with milk.
• Stir in flavorings. Beat on high spead 1 minute.
• Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
• Bake at 325 for 20 minutes.
• Make Glaze:.
• Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
• Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.

5 FLAVOR POUND CAKE

Steps:

• Beat sugar, butter, and shortening. Add eggs and beat. Alternately beat in milk and flour. Add flavorings. Bake 325 degrees for 1 1/2 hours in prepared bundt pan. Let cool in pan, turn onto cake plate and spread glaze on top.
• GLAZE: In sauce pan combine 1/2 c sugar, 1/3 c water, and 1/2 tsp almond extract. Bring to a boil. Remove from heat and pour over cake.

5-FLAVOR POUND CAKE

Steps:

• Cake: Cream butter, shortening, and sugar until lightly fluffy. Add eggs which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon into a greased and papered 10-inch tube pan and bake at 325° for 1 hour and 30 minutes. Glaze: Combine ingredients in heavy saucepan. Bring to a boil and stir until sugar is melted; pour over cake just out of oven. Let sit in pan until cake is cool. Can freeze.