Conversation Cupcakes Recipes

CONVERSATION CUPCAKES

Steps:

• Preheat oven to 350°. Line muffin cups with foil or paper liners. Prepare cake mix batter according to package directions for cupcakes. Place 1 marble (or marble-sized foil ball) in each muffin cup between liners and muffin pan to create heart shape., Fill prepared cups half full. Bake according to package directions for cupcakes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter, shortening, milk, vanilla and, if desired, butter flavoring until smooth. Gradually beat in confectioners' sugar. If desired, tint frosting with food coloring. Frost cupcakes and decorate with Valentine messages.

MOIST VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
• Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
• Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

APPLE BUTTER CUPCAKES

Steps:

• In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined.
• Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 degrees F. oven for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on wire racks. If desired, frost with Penuche Frosting.
• Penuche Frosting: In a small saucepan melt 1/2 cup margarine or butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from the heat. Add 1/4 cup milk; stir until smooth. Add 3-1/2 cups powdered sugar; beat by hand until of spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.).

SPRINKLES STRAWBERRY CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F Line a 12-cup muffin tin with cupcake liners; set aside.
• Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
• With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.