BUTTERY CUPCAKES WITH COCONUT TOPPING
Perfect cupcakes to add to your lunch box. Very buttery with a yummy coconut and walnut topping. These never last more than an hour when I take them for my husbands co-workers. They are great served warm or cool.
Provided by LarissaSmith
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
- In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly.
- Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
- With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 38.1 g, Cholesterol 40.6 mg, Fat 15.9 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 254.3 mg, Sugar 26 g
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
BUTTERFLY CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Yield 12 butterfly cupcakes
Number Of Ingredients 9
Steps:
- For the wings: Dust the work surface lightly with confectioners' sugar. Roll the yellow fondant out to a thickness of 1/8 inch, moving the fondant occasionally as you roll to make sure it does not stick. Cut out 24 hearts with a 2-inch heart cookie cutter.
- Arrange the pencils, pens or chopsticks on the work surface. Pair hearts together by overlapping their points by an inch. With a small brush, dab a little water on the overlapping area between the 2 fondant pieces and press gently to adhere. Drape each pair of wings over a pencil to shape the butterfly. Allow to dry until stiff, about 2 hours.
- For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
- For the bodies: Shape about 2 teaspoons green fondant into a butterfly body, about 2 inches long, with a head at one end and the other end tapering to a point. Attach a pair of antennae by sticking the licorice into the head. Using a small brush, moisten the front of the body with a little water and attach 2 yellow sprinkles for eyes.
- To assemble and decorate: When the wings are dry, turn them over and place between 2 pencils for support. Brush the center of each with a little water; add a body and press gently to adhere. Brush the wings lightly with water and stick on the multicolored sprinkles to decorate. Let dry 30 minutes.
- Melt the chocolate. Add pupils to the eyes by dipping a skewer into the melted chocolate and making a small dot on each yellow sprinkle.
- Frost each cupcake with about 2 tablespoons buttercream. Top each cupcake with a butterfly and press them gently into the frosting to adhere.
BUTTERY CUPCAKES
Frost these cupcakes as desired. Or, during berry season, split cupcakes and fill with sliced strawberries and whipped topping.
Provided by McCormick
Categories Cake and Cupcakes,
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 24 muffin cups with paper baking cups; set aside.
- Beat all ingredients in large bowl with mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
- Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks.
Nutrition Facts : Calories 120 Calories
BUTTERY CUPCAKES
We like these little cupcakes very much, and they always disappear very quickly. In Belgium we don't tend to frost cupcakes, but I suppose you could.
Provided by Maiumlteacute G.
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat the oven at 180°C.
- Beat the eggs until they are foamy.
- Add sugar, vanilla sugar and softened butter.
- Add flour and baking powder.
- Mix well.
- Pour into paper cups.
- Bake for about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 152.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 57.5, Sodium 116.9, Carbohydrate 15.4, Fiber 0.3, Sugar 7.4, Protein 2.2
PEANUT BUTTERY CUPCAKES
Make and share this Peanut Buttery Cupcakes recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat all ingredients in large bowl, electric mixer is best.
- Beat until thick enough to spread.
- It usually takes approximately 10 minutes.
- Heat oven to 375°F.
- Grease cupcake tins, or line with paper cups.
- Sift together flour, salt, and baking powder.
- Cream the butter and peanut butter until soft and fluffy.
- Add vanilla extract, then beat in the egg.
- Cream the sugar into mixture, a little at a time.
- Blend until smooth and light.
- Add approximately one third of flour mixture.
- Stir blending well.
- Add in half of milk, another 3rd of the flour, the rest of milk, and then flour.
- Beat well as adding.
- Spoon the batter into the tins/cups.
- Bake approximately 20 minutes.
- Let cool well before frosting!
Nutrition Facts : Calories 181.9, Fat 6.5, SaturatedFat 2.8, Cholesterol 26.7, Sodium 193.4, Carbohydrate 28.6, Fiber 0.5, Sugar 21.2, Protein 3.3
YELLOW BUTTER CUPCAKES
Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
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