Does anyone have a good recipe for cup cakes??

Question

Thanks everyone in advance :-)

Answer 1

Hostess Cupcakes Recipe
Ingredients:
***PASTRY CREAM***
1/2 cup Sugar, divided
1/4 cup Cornstarch
4 Egg yolks
2 cups Milk, divided
1/2 teaspoon Vanilla
***CUPCAKES***
5 ounces Unsweetened chocolate, chopped
1 cup Brown sugar, firmly packed
1 cup Milk, divided
4 Egg yolks, divided
1/2 cup butter, softened
1 cup Sugar
2 cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
1/4 cup Whipping cream
1 teaspoon Vanilla
3 Egg whites
***GANACHE***
6 ounces Semisweet chocolate, chopped
3/4 cup Whipping cream
***PURE WHITE FROSTING***
1 cup Powdered sugar
1 tablespoon Milk


Directions:

To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.

Combine remaining 1.1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan.

Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.

To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.

Melt chocolate in the top of a double boiler or in a bowl over simmering water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks. Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set aside to cool.

In a clean bowl, cream butter and sugar until light. Add remaining 2 egg yolks, 1 at a time, beating well after each addition. In another bowl, mix together, flour, salt and baking soda.

Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve.

Pour cooled chocolate mixture into creamed butter and sugar. Whisk until smooth. Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid. Beat egg whites until soft peaks form. Gently fold, all at once, into batter. Spoon batter into muffin cups, about 2/3 full.

Bake in a preheated 325^F oven for 20-25 minutes, until a toothpick inserted in center comes out clean. Set aside to cool, in pan on rack, about 10 minutes. Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour.

To prepare ganache, place chocolate in a medium bowl. In a small saucepan bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Let cool until mixture is less than body temperature.

To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth.

Using the tip of a small paring knife, cut a small cone from bottom of each cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes, then replace reserved cones. Place bottom-side down on the lined sheet pan and chill.

When ganache is room temperature, dip cupcakes in to coat tops. Chill for a few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake. Store in refrigerator until serving time.

This recipe for Hostess Cupcakes serves/makes 18

Answer 2

I love these cup cakes and Martha Stewarts recipes. I don't recommend recipes unless I have tried them first and these are good.
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.

I really hope that you enjoy these cup cakes and look and see the others she has on her site.

Answer 3

Here is a Ice-Cream Cone Cupcake

Make a cupcake shaped like an ice-cream cone. RECIPE INGREDIENTS:
1 ice-cream cone cupcake (see directions below)
Frosting or whipped topping
Sprinkles or jimmies
1 maraschino cherry
1. Preheat oven to 350 degrees.

2. Make the cupcakes by filling flat-bottomed ice-cream cones halfway with cake batter (no further or they will not cook thoroughly).

3. Place each cone in a mini cupcake baking tin for stability. Bake at the recommended temperature (350 degrees) for about the same time as cupcakes.

4. Using a pastry bag with a star tip, swirl the frosting or whipped topping on the cone like soft-serve ice cream.

5. Ask the "customers" if they want sprinkles or jimmies. Top with the maraschino cherry.

Answer 4

Peanut Butter Cup Cupcakes

1 cup brown sugar
1/2 cup Peanut Butter (I add an extra couple spoonfuls cause I like em really peanut buttery)
1/4 cup butter softened
2 eggs
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
18 reeses peanut butter cups (the mini ones)
Chocolate frosting



Preheat oven to 350. Cream brown sugar, peanut butter, and butter. Beat in eggs and vanilla. Mix dry ingrediants in a seperate bowl. Add to creamed mixture alternating with milk. Mix till blended. Spoon large tablespoon into paper lined muffin tin. Insert chocolate piece into center Cover with another large tablespoon of batter. Bake 25 minutes. Frost with Chocolate frosting Makes 18

Answer 5

"Blueberry Angel Cupcakes" - 2 1/2 dozen

11 egg whites
1 cup plus 2 tbsp. cake flour
1 1/2 cups sugar; divided
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. grated lemon peel
1 1/2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
3 tbsp. lemon juice

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tbsp. at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 375* for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes; let stand until set.

Answer 6

Chocolate Chip Angel Cupcakes with Fluffy Frosting:

These individual angel food cakes are a good choice for a birthday party or shower.

Cupcakes:
1/2 cup sifted cake flour
3/4 cup sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon juice
1/3 cup semisweet chocolate minichips

Frosting:
1/2 cup sugar
2 tablespoons water
1/8 teaspoon cream of tartar
Dash of salt
2 large egg whites
1/2 teaspoon vanilla extract

Remaining ingredient:
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325°.

To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.

Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325° for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.

To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup sugar through 2 egg whites) in top of a double boiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160°. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.

Yield: 2 dozen (serving size: 1 cupcake)

Answer 7

I have a number of recipes and they are so easy to make...
White choc and pecan muffins

Ingredients:

1 ¾ cup flour
¾ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
½ cup (100g) butter, melted
¾ cup white choc chips
¾ cup pecan nuts, chopped

Glaze: 1 cup vanilla chips
50 g butter
1 teaspoon vanilla extract


1.Preheat the oven to 180 degrees.
2.Combine in a bowl the flour, sugar, baking powder and salt.
3.Cream butter with milk and egg.
4.Combine 2. and 3. without mixing too much.
5.Add white choc chips and pecan nuts.
6.Bake for 15-20 min.
7.Once cooled, glaze muffins with the mixture of melted butter, white choc chips and vanilla.
8.Decorate with whole pecans.


CHOCOLATE, NUT & ORANGE MUFFINS


1 cup chocolate chips
2 1/3 cup whole wheat flour
2 ts baking powder
¾ ts salt
¾ cup brown sugar
1 egg, slightly beaten
½ cup skim milk
¾ cup orange juice
¾ cup walnuts; chopped
2 ts orange peel; grated


Combine the flour, baking powder, salt and sugar.
Beat together the egg, milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that had been sprayed with a non-stick coating, filling 2/3rds full. Bake on 180 degrees for 15 – 20 minutes or until golden.
Spread cold muffins with a melted and blended mixture of 1/3 cup of chocolate chips and 1 tb butter.



Chocolate Chip Muffins

250 g all-purpose flour
100 g white sugar
15 g baking powder
3 g salt
180 ml milk
120 ml vegetable oil
1 egg
160 g dark-chocolate chips
80 g walnuts

+ brown sugar
+ nuts
+ 12 chocolate chips



1.Heat oven to 180 - 200C. grease bottoms of 12 muffin cups.
2.In a medium bowl combine flour, sugar, baking powder, chocolate chips, walnuts and salt; mix well. In a small bowl combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened.
3.Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of brown sugar and milled nuts. Decorate with chocolate chips.
4.Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.


ENJOY!