POUND CAKE CUPCAKES
An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!
Provided by BrandyA
Categories Desserts Cakes Pound Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
- Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.3 g, Cholesterol 50.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 77.9 mg, Sugar 16.8 g
MINI POUND CAKE / CUPCAKES WITH CHOCOLATE BITS
The mini version of a typical German kuchen. A quick and simple recipe that tastes even better the next day when flavors had time to blend. - Instead of baking 3 or 4 cupcakes for the two of us, I bought a miniature bundt cake form, holding 2 cups of batter. I like to chop good quality chocolate with a knife making uneven-sized chips better than ready made chips for the difference in flavor and texture. Nice with a cup of tea or coffee.
Provided by Inge 1505
Categories Dessert
Time 1h
Yield 3-4 cupcakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: If you want to bake the cake as cupcakes, bake at 375F for 20-25 minutes.
- Preheat oven to 350°F Grease form.
- Mix cake flour and baking powder in a small bowl. If not using chocolate chips, chop chocolate with a large knife into 1/8 inch pieces (average).
- Cream butter and sugar and salt until well blended. Add egg and vanilla and beat until batter is light in color and increased in volume.
- Add flour and milk and mix until well blended, but don't overbeat. Mix in chocolate chips. Fill form with batter, level top and bake in the middle of the oven for 30-35 minutes, until a wooden skewer inserted in the middle comes out clean.
- Remove cake from oven and let cool for 5 minutes in the form before taking it out. Cool completely and serve at once, or better, wrap tightly in foil and serve the next day. Flavors will have blended then.
- With a sieve dust powdered sugar on top of cake before serving. Freezes well.
Nutrition Facts : Calories 321.3, Fat 16.9, SaturatedFat 10.2, Cholesterol 77.8, Sodium 108.7, Carbohydrate 39.7, Fiber 1.7, Sugar 13.9, Protein 5.2
BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES
These pound cakes are reminiscent of a chocolate chip cookie in cake form. They are delicious on their own, or can be frosted with a simple vanilla or chocolate glaze.
Provided by Kim
Categories Pound Cake
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together flour, salt, and nutmeg in a small bowl.
- Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
- Divide batter evenly between the mini Bundt® cavities.
- Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47 g, Cholesterol 137.9 mg, Fat 22.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 13.5 g, Sodium 242.7 mg, Sugar 29.7 g
PUDDING POUND CAKE DESSERT
This layered confection relies on convenient instant pudding and store-bought pound cake. It's so irresistible that everyone will want seconds.
Provided by looneytunesfan
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish.
- In a bowl, whisk milk and pudding mixes for 2 minutes.
- Let stand for 2 minutes or until soft-set; fold in whipped topping.
- Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies.
- Layer with remaining cake, pudding mixture and cookies (dish will be full).
- Refrigerate until serving.
Nutrition Facts : Calories 373.6, Fat 18.2, SaturatedFat 6.8, Cholesterol 46.4, Sodium 562.1, Carbohydrate 47.2, Fiber 1.7, Sugar 14.8, Protein 6.7
MINI CHOCOLATE CUPCAKES FLAG
Create this showstopping cupcake flag with mini chocolate cupcakes, topped with creamy whipped topping and fresh fruit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 80
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 80 miniature muffin cups.
- In large bowl, beat Cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Just before serving, spread about 1 teaspoon whipped topping on each cupcake. Arrange 70 cupcakes on tray as shown in photo. Place blueberries and strawberries on cupcakes to make stars and stripes pattern as shown in photo. Serve remaining cupcakes on another plate. Store in refrigerator.
Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 55 mg, Sugar 0 g, TransFat 0 g
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