how to make tasty cup cakes?

Answer 1

Raspberry Cup Cakes
INGREDIENTS
1/4 cup graham cracker crumbs
1 tablespoon and 1 teaspoon chopped pecans
1 tablespoon butter, melted
1/4 cup fresh raspberries, crushed
1/8 (8 ounce) package cream cheese
1/4 cup and 3 tablespoons sweetened condensed milk
1/3 cup frozen whipped topping, thawed
DIRECTIONS
Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Servings Per Recipe: 4

Amount Per Serving

Calories: 228

Total Fat: 13g
Cholesterol: 29mg
Sodium: 133mg
Total Carbs: 25.1g
Dietary Fiber: 0.9g
Protein: 4.1g

Answer 2

I make cupcakes all the time and people love them. I use the Duncan Hines Rich and Moist white cake mix. Just follow the directions to prepare. Set your oven timer to the least amount of time and check for doneness when the timer goes off by sticking a toothpick in the center of the center cupcake. If nothing is stuck to the toothpick then they are done.

To frost: Sift enough powdered sugar to make four cups of sugar. Take a stick of butter or margaine and 1/2 cup of Crisco, or you may use 2 sticks of margaine instead. Using a hand mixer, beat the butter until creamy. Add sugar a little at a time and mix after each addition. The frosting will be very dry. Add 1 teaspoon of vanilla and 2 tablespoons of milk and beat on medium until completely mixed. This will frost about 48 cupcakes.

Answer 3

These cupcakes you may make in any color you wish:

Ingredients

1 cupcake
White frosting
1 sugar cone ice cream cone
Colored nonpareils
1 small red gumdrop
2 tufts of cotton candy
2 mini M&M's
2 marshmallow stars
1 medium red gumdrop or gumball
1 yellow banana candy
Red frosting
2 Wintermints candies

I have been experimenting recently on what can be done with icecream cones when decorating cakes and these clown cupcakes are perfect for children.


How to decorate.
Lightly frost the sugar ice cream cone and roll it in colored nonpareils, adding the small gumdrop to the point. Ice the top of the cupcake with white icing and then invert the ice cream cone and place it on the cupcake's top third, to make it look like a hat.
Put two tufts of cotton candy on either side of the cone for hair.
Place 2 mini M&M's in the center of the marshmallow stars for the eyes. The nose is the medium red gumdrop or gumball. The mouth is the yellow banana candy surrounded by a ring of red frosting (use a writing tip). The Wintermints candies make rosy cheeks.

Answer 4

Banana-Chocolate Cupcakes:

These treats are delicious with or without the vanilla frosting.

1/4 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
3 small bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup buttermilk
1 cup (6 ounces) semisweet chocolate morsels
Vegetable cooking spray
1 (16-ounce) container vanilla frosting (optional)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.

Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.

Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.

Yield: 1 1/2 dozen

Answer 5

Choc Chip Cupcake Recipe
Ingredients
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
1 tsp vanilla extract
2oz (50g) chocolate chips
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Add the Choc Chips and mix through.
8. Bake for 18-20 minutes until risen and firm to touch.
9. Allow to cool for a few minutes and then transfer to a wire rack.
10. Allow to cool fully before icing.
Notes
Makes 12 cakes.
Try this easy Chocolate Icing or if you prefer Vanilla Icing.
________________________________________________________________________________________________________
Cream Filled Cupcakes
INGREDIENTS:
4 eggs
1/4 teaspoon salt
3/4 cup granulated sugar, divided
2 teaspoons grated lemon or orange zest
1 teaspoon vanilla extract
1 cup all-purpose flour
.
Sour Cream Filling
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
dash salt
1 egg, beaten
1 cup sour cream
1/2 teaspoon vanilla extract
.
Chocolate Icing
1 ounce unsweetened chocolate
1 tablespoon butter
1/4 cup water
2 1/2 cups powdered sugar
.
30 maraschino cherries, optional
PREPARATION:
Cupcakes:
In a mixing bowl, beat the egg whites and salt until foamy. A few tablespoons at a time, beat in 1/2 cup of the sugar, beating until soft peaks form. Set egg whites aside.
Beat egg yolks in another mixing bowl until thicken and lemon colored.
Gradually beat in remaining 1/4 cup sugar. Blend in lemon or orange zest and vanilla. Fold the egg yolk mixture into the egg white mixture. Sprinkle flour over all and then fold in gently with a rubber spatula or wooden spoon. Drop batter by rounded tablespoonfuls into greased 2-inch muffin cups. Bake in a preheated 375° oven for 10 to 12 minutes, oruntil cakes spring back when lightly touched with finger. Loosen sides and remove from the muffin cups. Cool.
Make Sour Cream Filling:
Blend the flour, sugar, and salt in top of double boiler. Stir in the egg. Gradually stir in sour cream, blending until smooth. Cook over hot water for 8 to 10 minutes, until thickened. Stir in vanilla then let cool.

With a sharp knife, cut a cone-shaped piece (about 1-inch in diameter and 3/4-inch thick) from the center of each cupcake. Fill centers with the sour cream filling.

Make Chocolate Glaze:
Combine the chocolate, butter, and water in top of double boiler. Cook over hot water until chocolate and butter are melted and mixture is blended. Stir in powdered sugar, blending well. If necessary, thin with a few drops of hot water. Drip chocolate glaze over the filling in cakes, then garnish with cherries, if desired.

Answer 6

Go to Betty Crocker.com They have great recipes for cupcakes for all events.

Answer 7

instead of using eggs use white buuter with some milk

Answer 8

try going on www.yummyfood.net