A B C Cupcakes Recipes

BASIC CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place all ingredients in a bowl and beat together until mixture is smooth.
• Line muffin pan.
• Half fill each muffin paper with batter.
• Bake 18 to 20 minutes or until toothpick comes out clean.
• Frost as desired.

PUMPKIN EMOJI CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In small bowl, place vanilla frosting; tint with orange food color to desired color. Frost each cupcake with 1 generous tablespoon orange frosting.
• Cut licorice twists into 24 equal pieces. Press licorice into top edge of each cupcake for stem.
• Spoon chocolate frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe different faces, and decorate with candy eyeballs (use photo as guide).
• Store loosely covered at room temperature.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

A-B-C CUPCAKES

Steps:

• Preheat oven to 350°F Lightly butter and flour muffin tins.
• Combine the dry ingredients in a large bowl. In another bowl, beat together the apple butter, juice concentrate, eggs, egg white, and apricots until well blended. Stir the apple butter mixture into the flour mixture until just blended.
• Pour the batter into cupcake tins filling each to 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Transer the pans to a rack and cool for approximately 10 minutes before carefully removing the cupcakes to cool completely on cooling rack.
• While cupcakes are cooling completely blend together the cream cheese and 1/3 cup apple butter until smooth and creamy. Once cupcakes are completely cooled, frost and refrigerate.