VANILLA CUPCAKES WITH MILKY WAY™ FROSTING
Milky Way™ fun-size candy bars are the secret ingredient in the rich and creamy frosting, as well as an irresistible garnish, for these pretty cupcakes.
Provided by By Deborah Harroun
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Make and bake cupcakes as directed on cake mix box, using water, oil and eggs. Cool completely.
- In 1-quart saucepan, heat about 1 inch water to a simmer. Place larger-diameter heatproof glass bowl on top of saucepan. In bowl, place candy bars, butter and milk. Cook 10 to 12 minutes, stirring frequently, until candy bars are melted and mixture is smooth.
- Remove bowl from saucepan. Stir in vanilla. Add powdered sugar; beat with spoon until smooth. Cool 10 to 15 minutes.
- Place frosting in decorating bag with large round tip or resealable food-storage plastic bag with one bottom corner cut off. Squeeze bag to pipe frosting onto each cupcake; immediately top with 1 piece of candy bar.
Nutrition Facts : ServingSize 1 Serving
MILKY WAY® CUPCAKE ICING
This is an excellent icing that I use on my yellow cupcakes.
Provided by House of Aqua
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Place candy bars, butter, milk and vanilla in a microwave safe bowl and microwave on High for 30 seconds; stir. Heat for an additional 10 seconds, remove the bowl from the mircrowave and stir again. Add confectioners' sugar and stir until smooth and creamy.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 21.4 g, Cholesterol 9.6 mg, Fat 5.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.8 g, Sodium 48.2 mg, Sugar 19.6 g
VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM
Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Provided by Rae
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
- Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
- Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 35.7 g, Cholesterol 103.2 mg, Fat 28.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 342.6 mg, Sugar 23.8 g
MAGNOLIA BAKERY VANILLA CUPCAKES
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
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.
VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING
Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes.
Provided by blucoat
Categories Dessert
Time 38m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
- Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
- Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
- Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
- Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
Nutrition Facts : Calories 175.9, Fat 7.7, SaturatedFat 4, Cholesterol 56.5, Sodium 49.4, Carbohydrate 25.3, Fiber 0.1, Sugar 21.2, Protein 2.1
MILKY WAY FROSTING:)
MMMMMmmmmmm!!! THE BEST on devil's food cake--or anything for that matter! Found this on-line; try with Snickers bars too;) *Prep time includes time from start to finish.*
Provided by JamesDeansGirl
Categories Dessert
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Melt the butter and Milky Ways together in a heavy saucepan, stirring constantly over low heat until the mixture is completely melted and smooth.
- Remove pan from heat; beat in the vanilla and powdered sugar until of spreading consistency.
- Spread on warm cake, cupcakes, cookies, or brownies while the frosting is warm and pliable.
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