Does anyone have cupcake recipies?

Answer 1

You can use any cake recipe to make cupcakes but you might want to check out this book called Cupcake Doctor...

http://www.cakemixdoctor.com/about/buy_the_book/

Answer 2

250grams softened butter
1 cup sugar
1 teaspoon vanilla
4 eggs
1 1/2 cups self raising flour
1/2 cup plain flour
up to 3/4 cup milk.

Cream butter, sugar and vanilla together till light and fluffy. Add eggs one at a time beating well after each addition.
Sift the flours together, add to mixture and fold through, with enough milk to make a good thick batter consistency (not runny)
Spoon into patty cases. Bake in 170 deg C oven for 15-20 minutes or till cooked through. Top with Choc topping or cream..
Choc Topping:
250 grams white chocolate - melted, add 300ml of sour cream. Mix together. Allow to cool slightly. Top cooled cupcakes.

Answer 3

Rocky Road Cupcakes

1 devil's food cake mix
1 1/2 cups mini marshmallows
1 cup chocolate chips
1/2 cup chopped walnuts

Heat oven to 350*.
Prepare cake mix as box directs.
Add remaining ingredients to batter.
Blend well.
Fill muffin cups 3/4 full.
Bake for 22 minutes or until pick comes out clean.
Cool in pan.

Answer 4

CREAM FILLED CUPCAKES

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Answer 5

Chocolate Cappuccino Cupcakes
Serving Size : 24

24 Baking Cups
1 package (about 18 oz.) chocolate cake mix
1/4 cup instant coffee, divided
2 teaspoons hot water
1 container (16 oz.) ready-to-spread cream cheese frosting
1/2 cup semi-sweet chocolate morsels
2 teaspoons vegetable oil

PREHEAT oven to 350°F. Place Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes, adding 2 tablespoons instant coffee before mixing. Spoon batter into baking cups. Bake as directed. Cool.

DISSOLVE remaining instant coffee in hot water. Stir frosting into coffee mixture until smooth. Frost cupcakes.

MICROWAVE chocolate morsels and oil on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted. DRIZZLE melted chocolate over frosted cupcakes. Let stand until chocolate sets.
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Decadent Warm Chocolate Cupcakes with Molten Centers
From Chef and Author, Wolfgang Puck
December 4, 2002

Chocoholics alert! Chef Wolfgang Puck shares his secret to making this the sweetest holiday season on record, with his recipe for "Decadent Warm Chocolate Cupcakes With Molten Centers."

12 tablespoons (1 1/2 sticks) unsalted butter
5 ounces bittersweet chocolate, broken into pieces
3 large eggs
3 large egg yolks
1/4 cup sugar
3 tablespoons all-purpose flour
Lightly sweetened whipped cream or vanilla ice cream

1. Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a small saucepan or a microwave-proof dish and evenly brush inside six 8-ounce custard cups, ramekins, or cappuccino cups.

2. In the top of a double boiler or in a medium heat-proof bowl set over barely simmering water, melt the chocolate and remaining butter together. Remove from the heat.

3. In the large bowl of an electric mixer, or in a large mixing bowl using a handheld electric mixer, beat together the eggs, egg yolks, and sugar at medium speed until the mixture is pale yellow, thick, and creamy, about 5 minutes.

4. Using a rubber spatula, fold about one third of the egg mixture at a time into the melted chocolate-butter mixture. When they are fully incorporated, evenly sprinkled and gently fold in the flour until no streaks remain. Pour the batter into the prepared cups or ramekins, filling them about two-thirds full.

5. Place the cups or ramekins on a baking sheet and bake until the sides of the cupcakes look firm but their centers are still moist when a wooden toothpick is inserted into the center of one, 10 to 12 minutes. Remove the cupcakes from the oven and set them aside to cool for about 10 minutes before serving, either in their cups or ramekins or unmolded onto serving plates. Serve with lightly sweetened whipped cream or vanilla ice cream.

from Live, Love, Eat: The Best of Wolfgang Puck by Wolfgang Puck, Copyright 2002.
http://www.wchstv.com/gmarecipes/chocolatecupcakes.shtml