Ingredients:for the cupcakes:200 grams dark chocolate chips115 grams walnuts140 grams unsalted butter140 grams brown sugar125 grams honey2 large eggs1 teaspoon vanilla extract6 grams baking soda6 grams baking powder380 grams flour150 milliliters milk180 milliliters half half 10% cream110 grams raisinsfor the ganache:100 grams milk chocolate ‘Lindt”80 milliliters heavy cream – 35%
Ingredients:For the cupcakes:7 tablespoons flour1/2 teaspoon baking powder1/8 teaspoon ground cinnamon1/4 teaspoon ground gingerpinch of salt4 tablespoons unsalted butter, softened1/4 cup light brown sugar2 tablespoons unsweetened applesauce1/4 teaspoon vanilla extract2 tablespoons milkFor the plum-cardamom glaze:1 small plum (4-5 ounces)1/4 cup sugar1 green cardamom pod, lightly crushed1/2 teaspoon fresh lime juice2 tablespoons (or 3) unsalted butter2…
Ingredients:For the cupcakes1 cup whole-wheat flour1/3 cup cacao powder1 teaspoon baking soda1 teaspoon baking powder1 egg1/2 cup almond milk (unsweetened)1/4 cup butter, melted and cooled, plus more for greasing1/2 cup cane sugar1 teaspoon vanilla extract1/2 cup grated raw beetsFor the frosting8 ounces cream cheese, room temperature6 tablespoons butter, room temperature2 cups powdered sugar
Ingredients:30 marshmallows1/3 cup yellow nonpareils12 cupcakes with vanilla frosting
Using the cupcake mixes, prepare the cupcake batters and bake the cupcakes according to the package instructions. Let cool completely. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter…
Ingredients:12 long fruit leather rolls12 cupcakes with vanilla frosting1/4 cup dark chocolate frosting12 chocolate kisses
Ingredients:36 mini pink fruit chews1 16-ounce container dark chocolate frosting12 chocolate cupcakes, unfrosted1 cup black decorating sugar48 almond slices
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 you are making…
Ingredients:Vanilla Buttercream4 ounces butter, room temperature4 cups icing sugar1/4 cup milk1 teaspoon vanilla extractCupcakes/Muffins1 3/4 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt2/3 cup sugar2 large eggs beaten4 ounces unsalted butter (1 stick butter)1/2 lemon – juice1 cup milk
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, I opt for…
Ingredients:2 rolls red fruit leather tape1 1/4 cups vanilla frosting12 chocolate cupcakes, unfrosted6 marshmallows36 mini marshmallows1 16-ounce container dark chocolate frosting
Preheat oven to 325 degrees. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment…
For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line cupcake tin with liners and lightly coat with baking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve. Combine buttermilk and vanilla in liquid measuring cup; reserve. Beat butter and sugar on medium speed…
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…
Author Notes The original recipe is from an old cookbook, 1970’s I believe, and it is a very festive, “happy holidays”, type of dessert. Best part of it is that it is only about a 100 calories per cupcake. —Diethood Ingredients 1 can (20 oz.) crushed pineapple, in juice 1 packet (3 oz.) sugar-free raspberry…
It’s annoying to have a recipe that makes 14-18 cupcakes when tins come in 12. My fault, I overfilled the tins because I didn’t want to waste too much batter and didn’t have time to make a second batch. The cupcakes tasted pretty good though. I served it with fresh strawberry frosting.Followed the recipe as…
Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add…
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Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases,…
Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for…
Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.Sift the cocoa powder, flour, baking powder and sugar into a bowl. Blend the eggs, beetroot, stout and oil in a food processor until smooth.Stir the beetroot into the flour mixture until just combined (do not overmix).Spoon the mixture into the muffin…
Step 1Preheat the oven to 350°F. Line 24 muffin cups with paper liners.Step 2Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding the eggs. Beat with an electric mixer until…
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cupcake cases.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.Fold in the flour using a large metal spoon, adding a little milk until the…
Author Notes These Spaghetti cupcakes will give a little twist to the usual version, they’re perfect for kids so they don’t mess around and I’m sure some grown-ups will thank me for this too. They’re also completely vegetarian and can easily become a regular meatless Monday recipe. —The Petite Cook Ingredients 250 grams good quality…