Golden Birthday Cupcakes Recipes

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GOLDEN BIRTHDAY CUPCAKES



Golden Birthday Cupcakes image

Give your birthday treats the Midas touch with these easier-than-they-look cupcakes.

Provided by Heather Baird

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Hershey'sSpecial Dark™ frosting
1 tablespoon edible gold luster dust

Steps:

  • Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting.
  • Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time.
  • When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupcake until a gold sheen is achieved. Repeat with remaining cupcakes. A second coat of luster dust can be applied for intensified golden color.
  • Store cupcakes loosely covered with plastic wrap or in air-tight plastic cupcake-keeper.

Nutrition Facts : Calories 260, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 28 g, TransFat 0 g

THE BEST BIRTHDAY CUPCAKES



The Best Birthday Cupcakes image

These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.

Provided by Chris from Kansas

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 9

24 paper cupcake liners, for cupcake pans
1 (18 1/2 ounce) package plain butter recipe cake mix
1 (8 ounce) package reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
frosting, of your choice (optional)

Steps:

  • Preheat oven to 350.
  • Line cupcake pans with paper liners.
  • Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
  • Fill each cup 2/3 full and place in oven.
  • Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
  • Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
  • Eat as is or frost as desired.

Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8

GOLDEN GLOW CUPCAKES



Golden Glow Cupcakes image

This won a blue ribbon at the Kentucky State Fair. It is from America's Best Recipes State Fair Blue Ribbon Winners Cookbook.

Provided by Jacklyn Modery

Categories     Dessert

Time 28m

Yield 24 cupcakes

Number Of Ingredients 8

2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups white sugar
1/2 cup shortening (I use butter flavor)
1 cup milk
2 eggs
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F.
  • Line muffin tins with paper cupcake liners.
  • Sift together the flour, baking powder, salt,and sugar.
  • Add the shortening and 3/4 cup of the milk and beat for 2 minutes.
  • Add the remaining 1/4 cup milk, the eggs and vanilla and beat for 2 minutes.
  • Pour the batter into muffin tins only filling half way up. Don't over-fill!
  • Bake for 18 minutes or until done.

Nutrition Facts : Calories 132.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 19.1, Sodium 153.3, Carbohydrate 20, Fiber 0.2, Sugar 10.5, Protein 1.8

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