Cupcake Recipes?

Question

i need wonderful recipes for heavenly cupcakes. If you have frosting recipes, that too would be nice.

Thanks

Answer 1

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

Magnolia Vanilla Cupcakes

1 cup butter
1 1/2 cup self raising flour
1 1/4 cup flour
2 cups sugar
4 eggs at room temperature
1 cup milk at room temperature
1 teaspoon vanilla
1/2 cup buttermilk

- Line cup cakes/muffin tin with cupcake papers. Preheat the oven to 175 C/350 F. Cream the butter for a couple of minutes alone first, just to make sure it's adequately soft.
- Add the sugar in three additions, beating well after each addition. Add the eggs, one by one, again beating well after each one has been added.
- Mix the two types of flour together. Then add the flour in four additions, alternating with the milk and vanilla extract in three additions. Divide the batter between the 12 waiting muffins cups, then bake for 20-25 minutes.
- Leave to cool completely, before frosting.

Magnolia's Vanilla Buttercream Icing

1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
2 teaspoon vanilla
1/2 cup milk

Sift confectioners sugar. Beat butter till soft. Mix in 4 cups of confectioners sugar, vanilla and milk till mixture is smooth.
Add in sugar till you get the consistency that you want.

---------AND THIS RECIPE IS EXCELLENT, TOO...

Billy's Vanilla Cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream Icing

1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
1 teaspoon vanilla
1/2 cup milk

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Answer 2

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs


Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Answer 3

Check out "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz. She has recipes for all sorts of nifty types of cupcakes.

Answer 4

Tried and Tested Kitchen: Fail-safe cupcake recipe, via the fabulous Edmonds Cookery Book

125g butter
1 tsp vanilla essence (thank god my mum sent me so many bottles of vanilla extract, unavailable here)
1/2 cup of castor sugar
2 eggs
1 cup plain flour
2 tsp baking powder
1/4 cup of milk

How

- Pre-heat oven to 190°c and prepare cupcake trays and cases.
- Beat the butter, vanilla and sugar together until creamy and pale.
- Add eggs one at a time and mix well. Don't worry if it looks like it is starting to separate, in my experience it all turns out the same in the end.
- Sift flour and baking powder into the buttery eggy mix and fold in until combined.
- Slowly stir in milk (too quickly will splash milk everywhere!) to achieve a soft dropping consistency (you might need to add a little more).
- Spoon evenly into paper cases, then bake for 15 minutes or until cakes spring back when lightly touched.
- Let cool on a wire rack then ice or decorate as you please.
- Makes about 12 cupcakes

Tips

- This recipe can be doubled, tripled, 1.5'ed, made into tiny cupcakes (just cook for around 10 minutes, they cook very quickly so keep an eye on them), chocolated, lemoned, oranged etc etc.

- For choccy cupcakes (and keeping in mind that these are NOT going to be a super-rich, fudgy type of chocolate cupcake), just replace 3 tablespoons of flour with the same of cocoa and continue as above.

- For orange or lemon cupcakes, add the zest of an orange or lemon to the butter, and continue. Ice appropriately.

- Take the butter out of the fridge well in advance of when you want to use to allow it to come to room temperature. It is SO much easier to work with, and makes the batter quite voluptuous.

Icing

My method of icing is somewhat haphazard, involving as little measuring as possible. Works for me, but I realise some people like things to be a little more specific than ' take a lump of softened butter and mix it with some icing sugar, lemon juice and a bit of hot water'. So here for your edification is the Edmonds butter icing recipe, which is pretty much the basis for how I make up my icing anyway.

100g softened butter
1/4 tsp vanilla essence
2 cups of sifted icing sugar
1 - 2 tablespoons of hot water or lemon juice (a mix of both is what I like)

- Cream butter until light and fluffy.
- Add vanilla and then gradually beat in icing sugar.
- Add sufficient liquid to give a spreading consistency - go slowly, because icing doesn't need much liquid. Many a time I have been left with runny icing and no more icing sugar in the house!
- Spread onto cupcukes with a knife momentarily dipped into hot water.
- Add smarties, flowers or any other sundry assortment of marzipan, chocolate, marshmallow etc etc decorations that your darling child has professed a liking for....

Hope U like it
..I've already suggested this recipe and it was chosen best:)..

Answer 5

Vanilla

Ingredients• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla


Vanilla Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.

Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Chocolate

• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate


Chocolate Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Butter Cream Frosting
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Notes
Makes 12 cakes.

Dark Chocolate Ganache Recipe
Ingredients
½ cup thickened cream
7 oz (200g) bittersweet (dark) chocolate
Method
1 Break chocolate into small pieces and put in a small bowl.
2 Put the cream into a saucepan and bring to the boil.
3 Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4 Stand at room temperature, until cooled and thickened.
5 Then use to cover your cakes.
Notes
Makes enough for 12 cupcakes.