can You give me the recipe on how to bake cupcake?

Question

!!!!!

Answer 1

If you're wearing socks you better pull'um up tight, this will knock them off:

Midnight Molten Brownie Cupcakes

Ingredients:
1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 large eggs
3 large egg yolks
1 (22-ounce) package Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
About 1/2 cup Betty Crocker® stars, confetti or critters decors
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.
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.

Bake 11 to 14 minutes or until edges are set.***** DO NOT OVERBAKE********. Centers will be soft. Cool 2 minutes.
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.
Makes 12 cupcakes.

Tip: Kids will love seeing the shapes oozing out of the molten centers! Use colorful stars, confetti or critter shapes inside cupcakes and also sprinkled on top.

Answer 2

Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat the oven to 350F. Prepare cupcake tins as directed as directed in the recipe you are following. Cream butter and sugar until fluffy. Add eggs and blend well. Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture. One at a time, add the following ingredients: buttermilk, vanilla, and water.
In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it. Pour the batter into the cupcake tins.
Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Answer 3

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.

...
Black Forerst Cupcake Recipe
Ingredients
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
Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Drain the cherries and reserve the syrup.
4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7. Pour into a large bowl and allow to cool for 15 minutes.
8. Whisk in sifted flours and cocoa.
9. Then wisk in the egg.
10. It will be runny - but that is correct.
11. 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).
12. Bake for 40-45 minutes until firm to touch.
13. Allow to cool for a few minutes and then transfer to a wire rack.
Decorate
1. Allow cakes to cool completely.
2. Mix the brandy into the whipped cream.
3. Top each cake with some of the remaining cherry halves.
4. And top this with some of the cream.
5. 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.

Answer 4

easy way out - buy a box of cakemix,make the batter up per the box,pour into the cupcake panholes after youve sprayed them with non stick spray,or use the little paper cups.

then use the icing in a tub like whats beside the cake mix to top them,and put sprinkles on top to look like you really cared ;-D

Answer 5

Angel Cupcakes

INGREDIENTS:
* 1/2 cup cake flour
* 2/3 cup powdered sugar
* 6 large egg whites (about 3/4 cup plus 2 tablespoons)
* 1/8 teaspoon salt
* 3/4 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 3 teaspoons finely grated orange zest
* 1/2 teaspoon vanilla

PREPARATION:
Line 18 muffin cups with paper muffin cups.
Sift the flour and powdered sugar together 3 times; set aside.
In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks.
Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.
With a spatula, fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.
Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.
Frost with Orange Frosting or a fat-free Fluffy Frosting.

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

do they have to be home made? you can buy cake mix in the box and make them that way. just decorate the tops with icing and sprinkles.

Answer 7

I always go to Betty Crocker.com it has great ideas and yummy treats!!

Answer 8

Duncan Hines is your best bet.