doe's anyone have good cupcakes recipes?

Answer 1

Queijadas Cupcakes

Super easy to make, and these won't last long. Try substituting almond or lemon extract for the vanilla. Or top them with flaked coconut or fresh fruit before baking!

INGREDIENTS:
3 eggs
2 cups white sugar
3 tablespoons butter
3/4 cup all-purpose flour
2 cups milk
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold.

Answer 2

all recipes for truffles use a million. flour 2. some kind of fat, often butter or stick margarine 3. sugar 4/ eggs 5. milk or water 6. baking powder and/or baking soda 7. flavoring!! and the flavoring isn't even had to the effect of the finished cake when you have offered the flour, sugar, fat, baking powder and baking soda, those stash relatively nicely for countless months in canisters or in the refrigerator in zip lock luggage. Milk and eggs must be offered each and every 2 weeks or so until eventually you will get the powdered ones then they stash with the different dry factors. the alternative is using any packaged cake mixture which additionally demands eggs, veggie oil, and water! stop being a woosie!! bypass forward and purchase the property you'll be able to desire to make a cake or pancakes, biscuits, cookies, etc. learn perfect measuring innovations, and proper mixing innovations. you may learn those from video clips on YouTube.

Answer 3

Cup Cakes:

An easy to make cake that goes well with your hot cup of coffee or tea. Especially delicious when it is fresh out of the oven.

Ingrediants:
8 ounces flour
7 ounces butter
7 ounces sugar
4 eggs
2 egg yolks
1 teaspoon vanilla
almonds, shreads
chocolate (rice)

Method:
1. Cream the butter and sugar.
2. Add vanilla and fold in the eggs & flour until all the ingredients are mixed thoroughly.
3. Line a muffin or cup cake baking tray with paper cups.
4. Slowly pour the cake mixture into each cup about half filled.
5. Sprinkle the top with shredded almonds or chocolate rice.
6. Bake until golden brown.

18-24 servings
40 minutes 15 mins prep

Answer 4

Swirly Cupcakes

Makes 30
These cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.


Dark Chocolate Cake

3 pints ice cream, any flavor

5 1/2 cups heavy cream

1/4 cup confectioners’ sugar

Sprinkles, for decorating

1. Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.

2. Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.

3. Place heavy cream and confectioners’ sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.

Answer 5

I like Pillsbury baking recepies, try this one:
Ingredients:
1/2 cup sugar
2 (3-oz) pkgs cream cheese, softened
1 egg
1 (6-oz) pkg semisweet chocolate chips
2 1/2 cups Softasilk® Cake Flour
1 2/3 cups sugar
1/4 cup baking cocoa
1 1/4 cups water
1/2 cup oil
2 tablespoons vinegar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla


Preparation Directions:
1. Heat oven to 350F. Line 24 medium muffin cups with paper baking cups. In large bowl, beat 1/2 cup sugar and cream cheese until smooth. Beat in egg until smooth. Stir in chocolate chips set aside.

2. In large bowl, beat remaining ingredients on high speed for 3 minutes. Reserve 1 1/2 cups batter.

3. Fill each muffin cup 1/3 full. Spoon 1 tablespoonful cream cheese mixture onto batter in each cup. Top each cup with reserved batter.

4. Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool. Store in Refrigerator.



Yield:
24 cupcakes

Answer 6

Chocolate Cup Cake


Chocolate Cup Cake ingredients list:
2 cups of cake flour.
1 ¼ cups condensed milk.
1 teaspoon of baking powder.
1 egg.
½ cup of benzdorp.
¼ teaspoon of salt.
¼ cup og butter.
Paper cups.

Instructions for Chocolate Cup Cake:
Combine the flour and baking powder; set aside.

Cream the butter until it is light and fluffy.

Add the beaten egg.

Add the flour mixture alternately with milk.

Pour benzdorp to the butter.

Fill a muffin pan with paper cups and bake until done

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REESE'S Peanut Butter Cup Cake

1 3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup light brown sugar, packed
1 cup sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 Reese's Peanut Butter cups
1 can prepared milk chocolate frosting

12-16 servings Change size or US/metric
Change to: servings US Metric

1 hour 5 minutes 20 mins prep

Preheat oven to 350 degrees.
Combine water and oats and mix well.
Cool to room temperature.
Cream butter, brown sugar, sugar and vanilla.
Beat in eggs and oatmeal mixture.
Sift together dry ingredients and add gradually to creamed mixture, beating one minute.
Pour batter into a greased and floured 9 x 13 inch pan.
Crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges.
Bake for 40 to 45 minutes or until center tests done.
Cool completely and frost.

Answer 7

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off."
Original recipe yield: 12 muffins.
Prep Time:30 MinutesCook Time:25 MinutesReady In:55 MinutesServings:12 (change)

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INGREDIENTS:
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream

2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Answer 8

just get one of those box mixes! They're way easier

Answer 9

yep.....Betty Crocker rocks!!!

Answer 10

A visit to WWW.FOODDOWNUNDER.COM should give you plenty. (please send me some when you have made them)