doe's anyone have good and easy cupcake recipes please tell me?

Answer 1

Quick Double Chocolate Cupcakes

1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips, divided
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color

Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool

When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.

Cupcake Icing for a Crowd:
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.

Cupcake toppings:
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares

Answer 2

Here is a great tasting recipe and easy to make. Hope this helps, have fun!


HERSHEY'S CHOCOLATE CUPCAKES
Makes 12

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

6 tablespoons Hershey’s Cocoa powder

1 cup sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk, room temperature

1 large egg, lightly beaten, room temperature

1 teaspoon pure vanilla extract

1/2 cup boiling water

1. Place rack in center of oven and heat to 350°. Line cupcake tins with 12 paper liners; set aside.

2. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners.

3. Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

Answer 3

2 1/4 cups all purpose flour • 1 1/3 cups sugar • 3 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup shortening • 1 cup milk • 1 teaspoon vanilla • 2 large eggs Easy Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Answer 4

Easy Chocolate Cupcakes

Serves 12



3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 cup sour cream

1. Preheat oven to 350°. Line 12-cup standard muffin tin with paper liners.

2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.

3. Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.

Answer 5

Yellow cake mix. Tin tray.

Bake. This part I am sure you know. Either make y our own whipped cream or store bought. Preferably your own. Add some fresh raspberries (masehed of course of course). Cut the stem of the top part of the cupcake so there is just the base stump. Se the flat piece to the side. Apply the raspberrie cream to the stump and place the top back on the stump. Garnish with raspeberrie or a raspberrie reduction: mash raspberries and put into a sauce pan. Apply med heat a little milk.

Answer 6

125g butter
1 teaspoon vanilla essence
3/4 cup castor sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup milk
electric mix butter, sugar, vanilla and eggs, fold in flours and milk
bake for 12mins in 180 degree oven
best cupckaes are those that are decorated really nice!

Answer 7

Cheesecake Cupcakes

Smaller-sized paper muffin cups
1 package of vanilla wafers
1 cup sugar
3 - 8 (eight) ounce packages of cream cheese, softened
4 eggs
2 tablespoons lemon juice

Cherry pie filling or blueberry or raspberry

Preheat oven to 350 degrees. Mix sugar, cheese, eggs and lemon juice until smooth. Place muffin papers in smaller-sized muffin tins and place one vanilla wafer in the bottom of each (they may need to be trimmed a bit - depending upon the size of the muffin tin). Spoon cheese mixture over wafers to fill cups 3/4 full. Bake in preheated oven for 18 to 20 minutes. Cool. Cupcakes will sink in the middle while cooling. Spoon pie filling on each cupcake and refrigerate at least one hour. As an alternative to tinned pie filling - you can make your own sauce or use whipped cream. These are always a hit!



Sour Cream Cupcakes

1 tablespoon creamed shortening
1 cup of sugar
2 eggs
1/2 teaspoon baking soda
1/2 cup of sour cream
1-1/2 cups of all purpose flour
1-1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/8 teaspoon mace

Cream the shortening, sugar, and eggs together until light and fluffy. Dissolve the soda into the sour cream. Sift the flour, salt, cream of tartar, and mace together. Mix with the first mixture and beat together. Bake in a greased cupcake pan or you can use foil wraps at 400* for 15 - 20 minutes.



Zucchini Cupcakes

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Answer 8

use a cake mix and baking cups ,easy as store bought pie.

Answer 9

go to allrecipes.com