Lane Cupcakes Recipes

LANE CUPCAKES

Lane Cupcakes image

Cupcakes that feature two kinds of frosting and a touch of bourbon? The cherry on top is, well, the cherry on top.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

Ingredients

3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
5 egg whites
1 3/4 cups sugar
1 cup butter or margarine, softened
2 tablespoons bourbon
2/3 cup from 1 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting
3/4 cup mixed jumbo raisins
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
24 maraschino cherries with stems

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, almond extract and egg whites; set aside. In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. On low speed, alternately add flour mixture and milk mixture, beating just until blended after each addition. Beat on low speed 1 minute. Divide batter evenly among muffin cups.
Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Brush bourbon over cupcakes. Cool completely, about 30 minutes.
In medium bowl, mix coconut pecan frosting and raisins; set aside. Frost cupcakes with white frosting. Make slight indentation in frosting in center of each cupcake; spoon about 1 teaspoon coconut pecan frosting mixture in each indentation. Top each with cherry.

Nutrition Facts : Calories 311, Carbohydrate 46 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 198 mg

CONE CUPCAKES

Cone Cupcakes image

My daughter made these when she was in Brownies. These were quite a hit with the girls. You can use a lemon icing, green buttercream icing, or a peanut butter icing--or a combination of all.

Provided by Carol

Categories Desserts Cakes Cupcake Recipes

Yield 24

Number Of Ingredients 9

Ingredients

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
24 flat bottomed ice cream cones

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 19 g, Cholesterol 26.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 116.8 mg, Sugar 9 g

CHOCOLATE CUPCAKES WITH VANILLA FRENCH BUTTERCREAM

Chocolate Cupcakes with Vanilla French Buttercream image

Butter Lane's chocolate cupcakes with vanilla French buttercream will appease all chocolate lovers.

Provided by Martha Stewart

Yield Makes 40 cupcakes

Number Of Ingredients 11

Ingredients

2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
6 ounces unsweetened chocolate, melted and cooled to room temperature
4 extra-large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream
Vanilla French Buttercream

Steps:

Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

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Preheat oven to 350°F. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.
Mix flour, baking powder, and salt in a medium bowl. Mix milk, vanilla, almond extract, and egg whites in a small bowl. Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat at low speed 1 minute. Spoon batter into cups, filling two-thirds full.
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Mix coconut-pecan frosting and raisins in a medium bowl. Spread white frosting evenly over cupcakes. Make slight indentation in frosting in center of each cupcake; spoon about 1 tsp. coconut-pecan frosting mixture in each indentation. Top each with a cherry.

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