Ingredients:For the cupcakes:2 1/2 c. flour2 1/2 t. baking powder1/2 t. salt1 c. (2 sticks) butter, softened1 1/4 c. sugar3 eggs1 t. vanilla2/3 c. buttermilkFor the frosting:2 sticks butter3 c. powdered sugar1 t. meringue powder1 t. vanillaFor decorations:1 chocolate bar72 candy bird’s eggsInstructions:Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.In…
Give your cupcakes a personal touch with these chocolaty and beautiful cupcakes from Martha Stewart. Reprinted with permission from Martha Stewart Living, February 2009. Con Poulos/Martha Stewart Living February 2009
1. Make the Caramel Sauce: In a large-size saucepan over low heat, melt the butter. Add the dark and light brown sugars, milk, and salt, and bring to a boil. Lower the heat to medium and continue to boil for 2 minutes, watching carefully so the mixture doesn’t bubble over the pot. Remove from the…
Nutritional Info: Per Serving: Serving size: 1 cupcake, 250 calories (90 from fat), 11g total fat, 1.5g saturated fat, 170mg sodium, 39g carbohydrates, (1 g dietary fiber, 22g sugar), 1g protein. Special Diets: Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the…
Ingredients:CUPCAKES:1 large egg3/4 cup packed light brown sugar1/2 cup dutch process cocoa powder3 tablespoons all-purpose flour2 tablespoons instant espresso powder1/8 tablespoons saltpinch of black pepper1 cup fat-free milk2 tablespoons vanilla extract3 ounces 60-72% cacao bittersweet chocolate chipslarge egg whites1/8 tablespoons cream of tartar1/3 tablespoons granulated sugarFROSTING:1 cup confectioners’ sugar3 tablespoons dutch process cocoa powder3 tablespoons…
These cupcakes are the perfect spring or summer treat—light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries. Get the recipe for Angel Food Cupcakes »Ingredients:FOR THE CUPCAKES:¾ cup cake flour¾ cup confectioners’ sugar6 egg whites¾ tsp. cream of tartar½ tsp. kosher salt½ cup sugar1 tsp. vanilla…
Softened goat cheese adds a delightful tang to these sweet chocolate cupcakes.Ingredients:FOR CUPCAKES1 cup flour½ tsp. salt½ tsp. baking powder½ tsp. baking soda6 tbsp. cocoa powder1 cup sugar½ cup hot instant coffee½ cup vegetable oil½ cup milk½ tsp. vanilla extract1 large egg4 oz. cream cheese, softened3 oz. goat cheese, softened1½ cups confectioners sugar1 whole vanilla…
(I recent met Bryce Corbett, who wrote A Town Like Paris, a book about his life in Paris, where he found the girl of his dreams. Since he’s a terrific writer, I asked him to do a guest post, which included our visit behind-the-scenes at one of Paris’ most exciting attractions. -David) There are many…
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and…
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the…
I adore Dan Lepard. And I adore his vanilla cupcakes recipe. Dan’s one of those precise bakers and cookbook writers who, when he says “beat for 30 seconds,” means “beat for EXACTLY 30 seconds.” No more and no less. And you better listen, because he not only takes the guesswork out of baking, he always adds a…
Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting.Ingredients:24 1.5 -inch diameter foil lined cupcake liners24 vanilla wafers (round)1 bottle rose water (10 oz)2 pints vanilla bean ice cream1 pint fresh raspberries (set aside 12 for garnish)1 8 oz package cream cheese1 cup white sugar⅛…
Ingredients:2 quantities vanilla buttercream (see recipe below)2 quantities (48) almond cupcakes (see recipe below), baked in pink baking cupsplenty of pink heart sugar sprinklesplenty of sugar pearls1 ¼ cup lightly salted butter, softened (2 1/2 sticks)1 ½ cup superfine sugar2 tsp almond extract5 egg2 cup plus 2 1/2 tablespoon of self-rising flour1 cup ground almonds2…
Ingredients:Cupcakes1/2 teaspoon salt1/4 cup canola oil6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature1/2 cup unsweetened cocoa powder3/4 cup granulated sugar1 teaspoon vanilla extract1 cup packed confectioners sugar1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish Frosting1/2 cup nonfat buttermilk (see Tip)3/4 cup cake…
Ingredients:Ingredientsfor the maple cupcakes3 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt1/2 cup (1 stick) butter, slightly softened,cut into chunks2 tablespoons vegetable shortening, at room temperature2 cups pure maple syrup (I use grade B to bake with but any grade will suffice)3 egg yolks1 large egg1 1/2 cups whole milk1 cup walnuts, toasted and coarsely…
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…
[Photographs and original illustrations: Cakespy] Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. I hold this truth to be self-evident: Cupcakes are better when filled. This, of course, is a lesson learned from Bake It In A Cake, which proves that there’s no lack of material with…
1 of 4 2 of 4 3 of 4 4 of 4 Author Notes: Wistful, creative, playful and even (yes, I’ll admit it) cute – these are the words that come to my mind when I think of cupcakes. I recently did a step-by-step photo-tutorial of Halloween cupcakes on my blog. What fun!! Owl, Bat,…
Ingredients:12 cupcakes with vanilla frostingcoarse sugar12 small lollipops
I’ve always thought one of the best lines in Pulp Fiction is wedged almost unnoticeably early on. Fabienne tells Butch that she wants a pot belly because she thinks they’re sexy on women (though, kind of hilarious, she thinks they make men look oafish). Butch disagrees, tells her she should be happy she doesn’t have…
Ingredients:24 Go-To Vanilla Cupcakes2 cups Seven-Minute Frosting1/2 cup Chocolate American ButtercreamInstructions:Special equipment: Pastry bag; Wilton #3 small round tipFrost the cupcakes with the frosting.Place the buttercream in a pastry bag with a #3 small round tip. Hold the bag at a 45 degrees angle.With the tip lightly touching the surface of the cupcake, start to…
Mike Garten Elevate frosted cupcakes with fruity filling. Advertisement – Continue Reading Below 2 dozen vanilla cupcakes 1 tsp. plus 1 tbsp. Mixed Berry Jam 2 1/2 c. vanilla frosting With paring knife at an angle, cut center from tops of cupcakes. Fill each hole with 1 teaspoon Mixed Berry Jam. Into vanilla frosting, stir…
S’mores Cupcakes – Rachael Ray RECIPE You can customize these cupcakes for any occasion with a variety of toppings. They’re great for classroom special occasions or birthday parties. Ingredients 1 dozen unfrosted cupcakes, store-bought or homemade 1 cup frosting, store-bought or homemade 1 cup crushed graham crackers 1 cup mini marshmallows 1 cup chocolate chips…
Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. [Photographs and original art: Jessie Oleson] First things first. The title of this recipe has probably brought up a serious question, and I’d like to answer it straightaway. The answer is yes, I am trying to kill you, Paula Deen…