CUPCAKE HELP. wordd.?

Question

I need a simple, easy cupcake recipe.
It's a project for school, and there has to be enough for 30 students.

OR

if you know any other easy recipes that'd be great too! And it doesn't just have to be baking.

THANK YOU!

(and a url with the recipe and a picture to go along with it would be great.)

God.
If your going to answer my question make sure it's not a waste of my time.
If you don't want to help, fine.
But if you don't then don't even submit a answer.
thanks.

Answer 1

These are really good and pretty easy to make. You will probably have to double the recipe though.

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=cupcake&u3=6*DESC*13*36&wf=9&recipe_id=91360

If these aren't really what you are looking for, www.kraftfoods.com has tons of recipes. Just type "cupcake" in the search. Good luck!!

Answer 2

No URL for this, just my word, triple this and you're covered, you did say any other recipe, this is quick and easy and tastes really good:

Mini-Quiches

Ingredients

8 oz Cottage cheese-small curd
1/4 c Sour cream
4 oz Shredded sharp cheddar cheese
1/2 c Bisquick
1/4 c Melted butter
3 Eggs
Preheat oven to 350 degrees. Mix all ingredients with
Electric mixer. Grease mini-muffin tins or use Teflon ones.
Fill 3/4 full. Bake for 15-20 minutes or until brown.
Hints: Add onion, bacon, mushrooms,etc. May be frozen.
Reheat at 300 degrees or microwave for 3 minutes on high.
Note: These are great! Be sure to add cooked bacon and
Some diced onion. This recipe only makes about
1 1/2 Dozen so be sure to at least double!

Answer 3

Here's a recipe for exactly 30 cupcakes!!
http://allrecipes.com/recipe/hersheys--perfectly-chocolate-chocolate-cake/detail.aspx

It's chocolate and who doesn't like chocolate. To jazz them up, you can buy tubes of icing or gel in the baking aisle. Write the name of each of your classmates on the cupcakes - who wouldn't want one with their name on it!! Does it have to be a conventional cupcake? If not, here's another, however only useable if you don't have anyone with a peanut allergy.

2 tubs coolwhip
12 tablespoons peanut butter
30 or so chocolate wafers or Nilla wafers

Thaw cool whip. With an electric beater, whip 6 tblsp peanut butter into each. Line a muffin tin with paper cups, put a cookie in the bottom of each cup. Fill with cool whip mix. Freeze!! You can drizzle the top with a chocolate syrup if you like.

I hope this helps - just don't make your mom do all the baking ;)

Answer 4

Okay... to start with, if it's allowed, use a cake mix (or two to get 30 cupcakes). Pick your favorite flavor or use two different ones and follow the directions on the back. Buy the paper cupcake/muffin liners to make it easier. Fill them about 1/3-1/2 with batter because they will rise. You can buy pre-made frosting or use the directions for butter cream frosting on the back of a powdered sugar box. It's very easy even if it doesn't sound easy. I promise.

Secondly, if you want something a little different, I have a recipe for raspberry heart scones that looks like a million when you present them but is really really easy to do. (Plus very pretty for Valentine's Day!!!) If you don't like raspberry, you can use blueberry, blackberry, whatever... I have even used apricot and it was good. To make a sophisticated statement, serve these with tea or coffee service. Here is the recipe:

(NOTE: To make it easier and faster, don't roll the dough out. Get a heart shaped cookie cutter, pull off chunks of dough and push them down into the cutter until it reaches the edges, then turn out onto cookie sheet. Voila!)

Glazed Raspberry Heart Scones
(Makes about 12)
2 cups Flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. chilled unsalted butter, cut into 1/2 inch pieces
1 cup plus 3 Tbsp. whipping cream
1/3 cup raspberry jam (do not use seedless kind)
1/2 cup powdered sugar
1/4 tsp. rose water (optional)


Preheat oven to 450 degrees. Mix flour, sugar, baking powder and 1/2 tsp. salt in large bowl. Add butter & rub in with fingertips til mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together.

Turn dough out onto sheet of foil & pat out to 1 inch thickness. Using 3 inch heart shaped or round cookie cutters, cut out scones. Gather scraps, pat out to 1 inch thickness and cut additional scones.

Using floured knife, start at point of each heart and cut horizontally halfway through each scone. Fill with 1 generous tsp. raspberry jamn (jam will show at edges).

Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to cooling rack and cool until slightly warm.

Meanwhile, mix powdered sugar, remaining 3 Tbsp of cream, and rosewater (you can skip this, you won't notice with or without it unless you are a gourmet pastry chef) in a bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Answer 5

Wow- do your own homework.

Type "easy cupcake recipe" in google.

And to ASHLEE above.......you're not so hot at spelling, either. Look at the word RECIPE in your stupid answer.

Answer 6

Dreamy Cream-Filled Cupcakes

Prep Time:30 min
Start to Finish:1 hr 15 min
Makes:24 cupcakes



1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips


1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.



Strawberry-Cream Cheese Cupcakes


Prep Time:20 min
Start to Finish:1 hr 25 min
Makes:24 cupcakes


1 box Betty Crocker® SuperMoist® yellow cake mix
1 container (8 oz) sour cream
1/2 cup vegetable oil
1/2 cup water
2 eggs
3 tablespoons strawberry preserves
1 package (3 oz) cream cheese, cut into 24 pieces
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Sliced fresh small strawberries, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, sour cream, oil, water and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
2. In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
3. Bake 18 to 23 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 18 to 21 minutes.


Midnight Molten Brownie Cupcakes

Prep Time:10 min
Start to Finish:30 min
Makes:12 cupcakes



1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 eggs
3 egg yolks
1 package Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
About 1/2 cup Betty Crocker® stars, confetti or critters decors


1. Heat oven to 400°F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
2. In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.
3. Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
4. Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.

Answer 7

what is a url? IDk any cupcake recipies. do a google on it