SUPER-EASY CUPCAKES
You don't need a special occasion! Cupcakes are a fun and easy way to make and eat cake anytime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
- Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 210 mg
SUPER QUICK MIX CUPCAKES
These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes
Provided by Jubes
Categories Dessert
Time 25m
Yield 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, salt and sugar into a large mixing bowl.
- Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
- Spoon into paper lined trays and bake 10-15 minutes at 180°C.
- Cool on a wire rack and decorate as desired.
Nutrition Facts : Calories 219.4, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 391.8, Carbohydrate 28.8, Fiber 0.6, Sugar 12.7, Protein 3.7
SUPER S'MORES CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 cupcakes
Number Of Ingredients 20
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
- In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
- For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
- Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
- For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
- Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.
QUICK AND EASY CUPCAKES
This was quick and easy. I used Kittencalskitchen copycat duncan hines boxed cake mix (http://www.food.com/recipe/copycat-duncan-hines-boxed-cake-mix-122139) but replaced shortening with butter and buttermilk with heavy cream and water. Also, I did not sift the dry ingredients. So the cupcakes were slightly dense.
Provided by csbndc
Categories Dessert
Time 35m
Yield 18-20 cupcakes, 18-20 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Line muffin tins with cupcake wrappers.
- In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
- Add in eggs and extract; beat very well for 5 minutes on high speed.
- Add flour, baking soda and salt. (sift first for fluffier cake).
- Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
- Use an ice cream scooper to evenly distribute mix in muffin cups.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 174.3, Fat 7.4, SaturatedFat 4.5, Cholesterol 40.3, Sodium 157.5, Carbohydrate 24.7, Fiber 0.4, Sugar 14, Protein 2.3
SUPER QUICK MIX CUPCAKES
These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes
Provided by Jubes
Categories Dessert
Time 25m
Yield 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, salt and sugar into a large mixing bowl.
- Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
- Spoon into paper lined trays and bake 10-15 minutes at 180°C.
- Cool on a wire rack and decorate as desired.
Nutrition Facts : Calories 219.4, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 391.8, Carbohydrate 28.8, Fiber 0.6, Sugar 12.7, Protein 3.7
SELF-FILLED CUPCAKES I
Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!
Provided by Star Pooley
Categories Desserts Cakes Cupcake Recipes Chocolate
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
- Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
- Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
- Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g
EASY CAKE MIX CUPCAKES
For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. -Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.
Nutrition Facts :
PERFECT CAKE-MIX CUPCAKES
This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.-Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer., Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.
Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
SOUR CREAM CHOCOLATE CUPCAKES
Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes. ...MORE+ LESS-
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
- In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
Nutrition Facts : @id https, Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg
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3 WAYS TO MAKE QUICK EASY CUPCAKES - WIKIHOW
From wikihow.com
72% (59)Estimated Reading Time 6 minsCategory CupcakesPublished 2011-04-30
- Place 12 cupcake liners into a cupcake pan. If you don't have liners, grease the cups using vegetable oil or butter to keep the cupcakes from sticking.
- Mix together the wet ingredients. Into a large bowl, add the strawberry jam, milk, vanilla, butter, eggs and sugar. Beat the mixture well to fully incorporate the ingredients.
- Mix the dry ingredients in a separate bowl. Sift together the flour, baking powder and salt.
- Stir the flour mixture into the wet batter. Use a spatula to gently fold the dry ingredients into the wet until just combined. Be sure not to overmix, since mixing too much can cause these cupcakes to turn out dense.
- Divide the batter evenly into the cupcake cups. Fill each one 2/3 way full. Leaving extra space will give the cupcakes room to rise without spilling over the rims.
- Bake the cupcakes for 20 to 25 minutes. Test to see whether the cupcakes are done by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready.
- Let the cupcakes cool before frosting. Place them on a wire rack or on the counter to cool completely. If you frost them too quickly, the icing will melt off.
- Frost the cupcakes with your favorite frosting. The sweet taste of the strawberries pairs well with cream cheese, a simple buttercream or a complementary strawberry frosting.
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