How to make cupcakes?

Question

yea, i know. how hard can cupcakes be to make?? but i want my cupcakes to turn out looking and tasting professionaly done. i also don't know exactly how to make the icing a certain color (a deep, bright, vibrant pink). and i need black sprinkles to put on the top. suggestions?

Answer 1

EASY CUPCAKES

1 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 c. sugar
4 tbsp. shortening
6 or 7 tbsp. milk
1/2 tsp. vanilla
2 egg yolks

Mix shortening and sugar; add flour, salt, and baking powder. Add egg yolk, milk and vanilla; mix well with mixer. Put batter into lined muffin pan. Fill cup 1/2 full. Bake at 375 degrees for 20 minutes. Frost if desired. Makes 9-18.

----------------EASY CHERRY CHEESE CUPCAKES

2 (8 oz.) pkg. cream cheese
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
1 can cherry pie filling
Vanilla wafers
Cupcake liners

Beat first 5 ingredients with mixer until smooth. Place 1 wafer in each cupcake liner, then fill each half full of mixture. Bake at 375 degrees for 15 minutes. Spoon cherry filling on top of each. Chill 1 hour. May be frozen without cherry filling.

----------------------------EASY CREAM CHEESE CUPCAKES

2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 can prepared pie filling
24 cupcake liners

Beat first 5 ingredients with electric mixer until smooth. Place 1 vanilla wafer in each cupcake liner, then fill each liner half full of above mixture. Bake at 375 degrees for 15 minutes. Spoon pie filling on top of each baked cupcake. Chill 1 hour before serving.

-------------------------Peanut Butter Cupcakes With Chocolate Ganache Icing

Cupcakes
1/4 cup smooth peanut butter
3/8 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups dark brown sugar, packed
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Ganache
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons light corn syrup
1/8 cup unsalted butter, softened



1. Line a muffin tin with paper cups.
2. Preheat oven to 375ºF.
3. With a mixer, cream peanut butter, butter and vanilla in a large bowl until smooth.
4. Gradually add sugar, beating until mix is light and fluffly, about 3 minutes.
5. Add eggs one at a time, beating until all mixed inches Set aside.
6. In a separate bowl, sift the flour, baking powder and salt together.
7. Beat a third of the flour mixture into the peanut butter mixture.
8. Do the same with a third of the milk.
9. Repeat this process until everything is well-blended. Scrape down the sides of the bowl between additions.
10. If baking medium cupcakes: fill paper cups 2/3 full.
11. If baking larger cupcakes: fill just below top rim.
12. Bake for 20 minutes or until toothpick inserted in center of cupcake comes out clean. Let cool for 10 minutes.
13. To make the icing: place chocolate in a medium bowl and set aside.
14. In a heavy 1-quart saucepan, using a wooden spoon, combine cream, corn syrup and butter, and cook over medium heat until hot but not boiling (little beads of water will form on side of pot).
15. Pour cream over chocolate and stir until blended. Let cool completely.
16. One by one, dip the top of each cooled cupcake into the ganache.
17. Let the excess ganache drip off into the bowl before flipping the cupcake to an upright position.

Answer 2

MOIST CHOCOLATE CUPCAKES

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar

Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.
Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.

Answer 3

Here is a helpful hint. Bake your cupcakes at 325F instead of the 350 F that is usually asked for. The cupcakes will be a little flatter, for better decorating and have a moister texture. Bake for the same length of time but check the middle cupcakes with a toothpick to be sure they are all baked.
The toothpicks should not have a wet batter on them but a few crumbs promise you a lovely moist cake.

Answer 4

Hi !!
Here you go ...ENJOY!!!

Magnolia's Vanilla Cupcakes

Makes about 2 dozen cupcakes (Depending on the size of your cupcake papers and muffin tins.)

Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Top with either Vanilla Buttercream or Chocolate Buttercream icing.

-------------AND FOR THE FROSTINGS...

Vanilla Buttercream Icing
(Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.)

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. Using the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container up to 3 days.

Chocolate Buttercream Icing

(Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.)

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm (see Note)
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners’ sugar

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool 5-15 minutes, or until lukewarm.

In a large bowl, using the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on a low speed until creamy and of desired consistency.

**IF YOU WOULD LIKE TO TINT YOUR FROSTING..."CLICK" ON THE WEBSITE BELOW & "SCROLL" TOWARDS THE BOTTOM OF THE PAGE...

http://www.baking911.com/decorating/tinting.htm

-------AND HERE ARE SOME PICTURES FOR INSPIRATION & ALSO HAS RECIPES...

http://www.cupcakefun.com/

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