Realkoolcupcakes Recipes

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

BASIC CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place all ingredients in a bowl and beat together until mixture is smooth.
• Line muffin pan.
• Half fill each muffin paper with batter.
• Bake 18 to 20 minutes or until toothpick comes out clean.
• Frost as desired.

HOMEMADE VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners, set aside.
• In a bowl, sift or whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
• In a large bowl, add butter and sugar. Beat until creamed and fluffy.
• Add eggs and vanilla extract. Mix until incorporated and smooth.
• Add half of your dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until just incorporated.
• Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
• Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
• In a large bowl, add room temperature butter and beat until creamy, about 1 minute.
• Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add vanilla extract and heavy cream, then whip until fluffy, another 1 to 2 minutes.
• Pipe or spread frosting with a knife onto cupcakes and serve.

REAL KOOL CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat margarine well.
• Add 1 1/2 cup sugar and beat until light and fluffy. Do not underbeat.
• Combine Kool-Aid and remaining sugar.
• Beat into margarine mixture.
• Beat in eggs one at a time, beating thoroughly after each addition.
• Beat in vanilla.
• Beat in baking powder.
• Mix in flour and milk alternately until just combined. Do not overbeat.
• Fill greased and floured baking tins about 2/3 full. Do not overfill.
• Bake for 25-30 minutes, or until tester comes out clean.
• Cool on racks and frost as desired.