Mount St Helens Cupcakes Recipes

MOUNT ST. HELENS CUPCAKES

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a 12-cupcake/muffin pan, standard size.
• Over medium heat in a large heavy saucepan, put the cold butter and let it melt halfway.
• Add the chocolate pieces to the halfway melted butter and cook, stirring, until the chocolate is half melted; remove the saucepan from the heat and stir until smooth.
• Add in the sugar, vanilla, eggs, and salt, stirring until smooth.
• Add the flour, stirring until just blended (don't overmix).
• Pour the batter into each cupcake mold in the pan, the batter filling them about 3/4 full.
• Bake at 325 degrees F for 15 minutes until the cupcake edges are set but the centers remain moist and sunken.
• Cool the muffin pan on a rack for 5 minutes, then carefully run a knife around the edges of the cupcakes, gently remove from the pan, and transfer to a cooling rack.
• Let muffins cool for 10 minutes on the rack, sprinkle with powdered sugar through a sieve, then serve immediately.

MAGNOLIA BAKERY VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.