Ingredients:1/2 teaspoon ground cinnamon, plus more for garnish2 large eggs1/2 cup diced dried applesCupcakes3/4 teaspoon baking soda1/4 cup waterPinch of salt3 tablespoons packed light brown sugar, plus 3/4 cup, divided1 1/2 cups shredded peeled apples1 cup light brown sugar1/4 teaspoon salt1 teaspoon vanilla extract1/3 cup canola oil3/4 cup whole-wheat pastry flour1/2 cup nonfat buttermilk Frosting4…
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Ingredients:1 batch of Vanilla Cupcakes with Vanilla Bean Frosting1 24 oz package of red fondant1 24 oz package of white fondant1 package yellow Sugar Sheets1/4 cup water
Ingredients:6 ounces semisweet chocolate, melted16 whole almonds36 sliced almonds2 1/2 cups all-purpose flour, plus more for dusting1/2 teaspoon baking powder1/2 teaspoon fine salt2 sticks (8 ounces) unsalted butter, at room temperature3/4 cup granulated sugar1/2 cup confectioners’ sugar2 large eggs1 1/2 teaspoons pure vanilla bean paste or 2 teaspoons vanilla extract1 pound yellow fondant (you will…
[Photograph: Anna Markow] Dead simple and a coffee fiend’s dream come true, these cupcakes start with a base of fragrant espresso cake and a light “foam” frosting made of Swiss meringue and subtly flavored with milk powder. And if you’re really feeling fancy, you can even draw a little latte art on top! Note: If…
Ingredients:3 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1 cup (2 sticks) unsalted butter, at room temperature1 1/2 cups granulated sugar4 large eggs, at room temperature1/4 cup sour cream1 teaspoon vanilla extract3/4 cup milkButtercream Icing, recipe follows48 large candy eyes24 gummy candy peaches, trimmed into even round circles, plus 6 for the ears12 soft black…
Ingredients:12 medium yellow cupcakes2 pints vanilla ice creamSprinkles or candy (optional)
[Photograph: Anna Markow] What I love about this recipe is its extreme cocoa flavor. It’s not too sweet with a texture that’s dense and fudgy yet light, with wickedly delicious crunchy edges. Baked as cupcakes, the large shreds of zucchini are clearly visible in the middle, but undetectable upon consumption. Instead of a rich frosting,…
7. Make Frosting: In a large bowl, cream together cream cheese, butter, and confectioners’ sugar until light and fluffy, about 4 minutes. Add salt, rum, and cream of coconut and beat until combined and frosting is smooth and creamy, about 3 minutes more.
Flower CupcakesAdapted from Ina Garten 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature2 2/3 cups sugar6 extra-large eggs, at room temperature1 cup sour cream, at room temperature1 1/2 teaspoons pure vanilla extract3 cups all-purpose flour1/3 cup cornstarch1 teaspoon kosher salt1 teaspoon baking soda Icing3/4 pound (3 sticks) unsalted butter, at room temperature1 pound…
Ingredients:1 1/2 cups all-purpose flour3/4 cup unsweetened dutch-process cocoa powder1 1/2 cups sugar1 1/2 teaspoons baking soda3/4 teaspoon baking powder3/4 teaspoon salt2 large eggs3/4 cup warm water3/4 cup buttermilk3 tablespoons vegetable oil, such as safflower1 tablespoon pure vanilla extractInstructions:1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour,…
Special equipment: 12-cup muffin or cupcake pan Preheat the oven to 350 degrees F. Line a 12-cup muffin or cupcake pan with 12 paper liners. In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar and 1/2 the grated lemon zest, and beat until the mixture is…
Ingredients:1 teaspoon vanilla extract1 whole vanilla bean, split lengthwise (see Tip)Cupcakes1/2 teaspoon salt2 ounces bittersweet or semisweet chocolate, finely choppedPinch of salt1 cup granulated sugar1/4 cup all-purpose flour, siftedSprinkles for decoration1 large egg yolk1 cup packed confectioners sugar, sifted1 cup cake flour1 teaspoon baking soda1/4 cup canola oil2 tablespoons unsweetened cocoa powder1 cup whole-wheat pastry…
Ingredients:12 Cupcakes Any flavor1 container(s) Your Favorite Frosting12 pink jellybeans24 piece(s) Dentyne Ice chewing gum (or similar style)1 container(s) Wilton gel icing colors – black1 package(s) white almond bark
This recipe is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I’ve found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff…
Ingredients:24 Go-To Vanilla Cupcakes2 cups Vanilla American Buttercream1 1/2 cups Coconut Grass, recipe follows1/2 cup Egg Yolk-Tinted Frosting1/3 cup chocolate sprinkles2 cups sweetened shredded coconut1 to 2 teaspoons liquid green food coloring1/2 to 1 teaspoon liquid yellow food coloringInstructions:Special equipment: Pastry bag; Wilton #70 leaf tipFrost the cupcakes with the buttercream. Create a dip in…
Oh, people. I know you’re pumpkin-ed out and it is not even Thanksgiving yet. But if there could be room in your gullet for one more pumpkin love — perhaps even as a last minute, the-heck-with-pie, Hail Mary pass of a Thanksgiving meal dessert — I think that these wee cakes are a worthy cause.…
This classic dessert is even cuter and easier to enjoy in cupcake form. Advertisement – Continue Reading Below Cal/Serv: 402 Yields: 12 Prep Time: 0 hours 30 mins Total Time: 1 hour 30 mins 2 tbsp. cornstarch 3 tbsp. granulated sugar tsp. kosher salt 1 1/2 c. whole milk 1 c. heavy cream 4 large…
Ingredients:1 batch of Chocolate High Cupcakes1 batch of Vanilla Buttercream Frosting1 24 oz package of black fondant1 24 oz package of yellow fondant1/4 cup water
Ingredients:For the cupcakes:2 tablespoon ground flax meal1/3 cup warm water3/4 cups brown or white rice flour1/2 cup teff flour3/4 cups granulated cane sugar1/2 cup cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt1 cup almond milk1/2 cup sunflower oil1 tablespoon cider vinegar1 teaspoon vanilla extract1/2 cup boiling waterFor the icing:1/2 cup virgin coconut oil3 cups powdered…
Special equipment: 12 bun muffin pan, lined with muffin papers Take everything you need out of the fridge in time to get to room temperature – and this makes a huge difference to the lightness of the cupcakes later – and preheat the oven to 400 degrees F. Put all of the ingredients for the…
Ingredients:Cupcakes1/2 teaspoon salt1/4 cup canola oil1 teaspoon freshly grated lemon zest1 teaspoon vanilla extract1 cup packed confectioners sugar8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature1/2 cup nonfat buttermilk (see Tip) Frosting2 large eggs3/4 cup cake flour1/2 teaspoon baking soda3/4 cup whole-wheat pastry flour (see Note)2 cups raspberries, fresh or frozen (thawed and drained), plus…
Ingredients:1 (12 oz.) container Cool Whip3 doz. mini chocolate cupcakes72 mini chocolate chips36 regular chocolate chips
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