all the ones ive tried so far suck so i am looking for a decent one
2006-12-30 14:57:04 · 9 answers · asked by brdwaylvr 3 in Food & Drink ➔ Cooking & Recipes
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
2006-12-30 15:13:10 · answer #1 · answered by Girly♥ 7 · 2⤊ 4⤋
Vanilla Cupcakes With Chocolate Frosting
Cupcakes are made with cake mix, vanilla, sugar, and eggs, topped with a butter chocolate frosting.
INGREDIENTS:
2 cups sifted cake flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
2 teaspoons vanilla
2 eggs
.
Frosting:
2 tablespoons butter
1 tablespoon shortening
3 ounces unsweetened chocolate
5 tablespoons heated milk
2 cups sifted confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
PREPARATION:
Into a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add shortening, milk and vanilla; beat for 2 minutes with mixer at medium speed. Add eggs and beat 1 1/2 minutes longer. Fill 18 greased and floured 3-inch cupcake cups about half full
Or line with cupcake papers. Bake at 350° for 20 to 25 minutes. Cool and frost.
Makes 18 cupcakes.
Frosting:
Melt butter, shortening, and chocolate over hot water. Combine confectioners' sugar and salt in a bowl; pour hot milk over sugar and salt, stirring until sugar is dissolved. Stir in vanilla. Add melted chocolate mixture and beat until thick enough to spread. Add more confectioners' sugar or more milk, a few drops at a time, if necessary. This frosting will frost 18 cupcakes or tops and sides of two 8-inch cake layers.
2006-12-30 23:16:02 · answer #2 · answered by Anonymous · 2⤊ 0⤋
This one is my personal favorite. It's been a great hit with both kids and my older friends in college! It's just a plain cupcake, but the frosting recipe allows for all kinds of flavors to be added. Instead of lemon, you could use strawberry, chocolate, vanilla, you name it! They're simple but delicious. Enjoy!
HAPPY CUPCAKES
yield: 12 cupcakes
active time: 15 minutes
total time: 1 hour
a 12-cup cupcake/muffin pan
1 ½ c all-purpose flour
1 ½ t baking powder
¼ t + a pinch salt
¾ c (1 ½ sticks) butter, melted
¾ c sugar
3 large eggs
1 ½ t vanilla extract
½ c + a bit fat free milk
Put a rack in middle of oven and preheat to 350°F. Grease cupcake pan. I just smeared some vegetable oil on the bottom and sides of the cups with my finger, which works for me every time. Alternatively, you could use cupcake papers, which I adore--we just didn't have any.
Combine the flour, baking powder, and salt into a bowl. I didn't sift them, so I don't know how the cupcakes will turn out if you do.
In another bowl, beat sugar and butter with an electric mixer (use whisk attachment if you have a stand mixer) at medium-high speed until pale and well incorporated. (Make sure the butter is cool enough before the next step, so the eggs don't get cooked!) Beat in eggs one at a time, then add vanilla and beat for about 5 minutes. Reduce speed to low and alternately add the flour mixture and milk in 3 batches, beginning and ending with the flour mixture and mixing until batter is smooth. Don't overmix!
Spoon/pour batter evenly into muffin cups. Bake until the tops are golden brown, 20-25 minutes depending on your oven. Please cool before frosting!
LIP-LICKING LEMON FROSTING
yield: 3 to 4 cups, enough for 15-18 cupcakes
active time: 15 minutes
total time: 15 minutes
2 large egg whites
1 lemon
a bit less than ¼ c water
1 c sugar
Zest the lemon (using a metal cheese grater or a fancy zester-thing) and squeeze it for all its juice. The amount of water you need will be however much is added to the juice to make ¼c total. You could omit the lemon part altogether... but then it wouldn't be lip-licking lemon frosting. :)
Combine all ingredients in a metal bowl set over a pot of simmering water. (I used a glass bowl and it cracked... oops.) Beat with a hand-held electric mixer at low speed until mixture is warm and sugar is dissolved. Increase speed to high and beat until frosting is thick and fluffy, about 7 minutes. Remove bowl from heat and continue beating until slightly cooled.
Best of luck!
2006-12-30 23:15:14 · answer #3 · answered by Andrea 2 · 2⤊ 0⤋
If you are trying to impress - you can't go past this Black Forest Cupcake Recipe.Don't be put off by having to process the cherries, it is worth the effort.
Black Forest Cupcake
15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz
(11/3 cup, 295g) superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz
(1cup, 150g) all-purpose (plain) flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg
Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate
Pre-heat the oven to 335oF (170oC).Line a 12 cupcake pan, with cupcake papers.Drain the cherries and reserve the syrup.Take ½ cup of cherries and ½ of syrup and process in a food Processor, until smooth.Cut the remaining cherries in half and reserve. Discard the remaining syrup.Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.Pour into a large bowl and allow to cool for 15 minutes.Whisk in sifted flours and cocoa. Then wisk in the egg.It will be runny - but that is correct.Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).Bake for 40-45 minutes until firm to touch.Allow to cool for a few minutes and then transfer to a wire rack.
Decorate
Allow cakes to cool completely.mix the brandy into the whipped cream.Top each cake with some of the remaining cherry halves.And top this with some of the cream.Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.
2006-12-30 23:01:31 · answer #4 · answered by Anonymous · 3⤊ 1⤋
these are very easy and very good. every time i make these i get lots of positive responses! recipe makes 12.
preheat oven to 200 deg C.
in a mixmaster (or you can do it by hand, just cream the butter and sugar together first)
Mix 125g self raising flour, 125 g soft butter, 125 g caster sugar, 2 eggs, 1-2 teaspoons of vanilla extract, 1 teaspoon of baking powder. When all is mixed, add 2 tablespoons of milk and a pinch of salt and mix again. divide mix into paper cupcake cases. Cook for 15-20 minutes, cool on a wire rack. delish!!!
2006-12-30 23:14:08 · answer #5 · answered by uenuku 5 · 1⤊ 1⤋
2 cups sifted cake flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
2 teaspoons vanilla
2 eggs
Add everything to a bowl, except the eggs, and beat for 2 minutes.
Add the eggs and beat for another 2 minutes.
Put in cupcake pan or cups and bake 350 for about 25 minutes.
Variation...add chocolate or any flavours...banana is especially nice....or grated carrot or pumpkin.
Can also use oil instead of fattening....
2006-12-30 23:04:52 · answer #6 · answered by Maggi 4 · 3⤊ 1⤋
Use ice cream cones to cook them in.....just stand the cones up on the cookie sheet.....fill about 1/2 inch from top of cone....bake as directed....it usually takes a few more minutes than cups.....you can tell when they are done by touching the tops.....remove and frost. These are less messy and delicious.
2006-12-30 23:03:30 · answer #7 · answered by Anonymous · 2⤊ 2⤋
http://www.bettycrocker.com/SearchResults.aspx?searchText=cupcake
2006-12-31 07:26:31 · answer #8 · answered by memo 3 · 1⤊ 0⤋
http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=Cupcakes&site=food
2006-12-30 23:25:57 · answer #9 · answered by Anonymous · 1⤊ 0⤋