Chocolate cupcakes 12

Ingredients
U.S. Metric Conversion chart
2 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) sugar
1 cup(s) mayonnaise
1 teaspoon(s) vanilla etract
1 cup(s) cold water
!irections
1" #re$eat oven to 3%& degrees '" (ine 12-cup muffin pan wit$ paper liners"
2" In a small bowl) w$isk flour) cocoa powder) baking soda) and salt"
3" In a large bowl) wit$ electric mier on medium speed) beat sugar) mayonnaise) and vanilla
etract until combined" *eat in flour miture in t$irds) alternating wit$ water) until blended"
*eat 1 minute) scraping bowl occasionally" !ivide batter evenly among muffin cups"
4" *ake 22 to 24 minutes) or until a toot$pick inserted in cupcakes comes out clean" (et cool
in pan % minutes before removing to wire rack to cool completely" +op wit$ frosting"
Red velvet cupcakes 24
Ingredients
U.S. Metric Conversion chart
,ake
1/3 cup(s) cocoa
3 tablespoon(s) red food coloring
1 1/2 teaspoon(s) vanilla etract
1/2 cup(s) butter) softened
1 1/2 cup(s) sugar
4 egg yolks
1 cup(s) buttermilk
1 teaspoon(s) salt
2 1/4 cup(s) sifted cake flour
1 teaspoon(s) baking soda
1 teaspoon(s) w$ite vinegar
'rosting
1 cup(s) milk
3 tablespoon(s) flour
1/- teaspoon(s) salt
- ounce(s) of eit$er .2 percent dark c$ocolate or w$ite c$ocolate
1 cup(s) butter
1 1/2 cup(s) confectioners/ sugar
2 tablespoon(s) cocoa (for w$ite c$ocolate frosting) omit cocoa)
1 teaspoon(s) vanilla etract
!irections
1" Cake: 0eat oven to 3%& degrees '" (ine 2 standard 12-cup cupcake tins wit$ baking
papers and set aside" 1i t$e cocoa) food coloring) and vanilla toget$er in a small bowl and
set aside" *eat t$e butter and sugar toget$er in a large bowl) using a mier set on
medium-$ig$ speed" 2dd t$e yolks and beat for 1 more minute" 2dd t$e cocoa miture and
beat to combine" 3tir t$e buttermilk and salt toget$er and add it in t$irds) alternating wit$
t$e flour" 1i t$e baking soda wit$ t$e vinegar and blend into t$e batter" 'ill eac$ cupcake
tin wit$ 3 tablespoons batter) and bake until a toot$pick inserted in t$e cupcake center
tests clean 4 about 1% minutes" ,ool in t$e pans on a wire rack for 1% minutes" 5elease
cakes and cool completely before frosting wit$ ,ooked ,$ocolate 'rosting"
2" Frosting: 6$isk milk) flour) and salt in a small saucepan over medium $eat until t$e
miture t$ickens and begins to bubble 4 1 to 2 minutes" +ransfer to a small bowl and let
cool"
3" 1elt eit$er dark c$ocolate or w$ite c$ocolate" 3et aside to cool"
4" *eat butter) confectioners/ sugar) and cocoa (for w$ite c$ocolate frosting) omit cocoa)
toget$er until lig$t and fluffy" *eat in t$e cooled c$ocolate and add milk miture and
vanilla etract (dark c$ocolate frosting only) until smoot$ and fluffy" 7se immediately"
Strawberry cupcakes 34
Ingredients
U.S. Metric Conversion chart
2 3/4 cup(s) all-purpose flour
1/2 cup(s) cake flour (not self-rising)
1 tablespoon(s) baking powder
1 teaspoon(s) salt
- ounce(s) (2 sticks) unsalted butter) softened
2 1/4 cup(s) sugar
3 large eggs
1 large egg w$ite
1 cup(s) w$ole milk
1 1/2 teaspoon(s) pure vanilla etract
2 cup(s) finely c$opped strawberries
3mall strawberries) for garnis$
3trawberry *uttercream
!irections
1" #re$eat oven to 3%& degrees" (ine standard muffin tins wit$ paper liners" 6$isk dry
ingredients in a large bowl" ,ream butter and sugar wit$ a mier until lig$t and fluffy" 2dd
eggs) 1 at a time) beating after eac$ addition"
2" 5educe speed to low" 1i milk and vanilla in a bowl" 2dd dry ingredients to butter miture
in 3 additions) alternating wit$ milk miture and ending wit$ dry ingredients" 3tir c$opped
strawberries into batter" 3crape sides of bowl" !ivide batter among muffin cups) filling eac$
2/3 full"
3" *ake cupcakes until testers inserted into centers come out clean) about 2& minutes" (et
cool in tins on wire racks" 8nce cupcakes are cool) frost tops wit$ 3trawberry *uttercream"
'rosted cupcakes will keep) covered and refrigerated) for up to 2 days" +op wit$ a
strawberry 9ust before serving"
Chocolate peanut butter cupcakes
Ingredients
U.S. Metric Conversion chart
'illing and ,upcakes:
2/3 cup(s) confectioners/ sugar
1/2 cup(s) creamy peanut butter
1& tablespoon(s) (1 1/4 sticks) butter or margarine) softened
1 1/4 teaspoon(s) vanilla etract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs
*utter 'rosting:
3 cup(s) confectioners/ sugar
. tablespoon(s) butter (no substitutions)) softened
1 teaspoon(s) vanilla etract
3 tablespoon(s) (or more) as needed) milk
!irections
1" Prepare Filling: In bowl) wit$ mier on medium speed) mi confectioners/ sugar) peanut
butter) 2 tablespoons butter) and 1/4 teaspoon vanilla until blended" 3$ape miture into 24
balls using $eaping measuring teaspoons" (*alls will be sticky and don/t need to be
perfectly s$aped") #lace balls on waed paper-lined cookie s$eet; set aside"
2" #re$eat oven to 3%& degrees '" (ine 24 standard muffin-pan cups wit$ fluted paper liners"
3" Prepare Cupcakes: 8n waed paper) combine flour) cocoa) baking soda) and 1/2
teaspoon salt" In 2-cup li<uid measuring cup) mi sour cream) milk) and remaining vanilla;
set aside" In large bowl) wit$ mier on low speed) beat granulated sugar and remaining -
tablespoons butter 9ust until blended" Increase speed to $ig$; beat 1 minute" 5educe
speed to low; add eggs) 1 at a time) beating well after eac$ addition" *eat 1 to 2 minutes
more or until lig$t and fluffy" 2dd flour miture alternately wit$ sour cream miture)
beginning and ending wit$ flour miture" *eat 9ust until ingredients are combined)
occasionally scraping bowl wit$ rubber spatula"
4" 3poon 1 $eaping measuring tablespoon batter into eac$ muffin-pan cup" !rop 1 peanut
butter ball in center of eac$ cup and top wit$ anot$er $eaping tablespoon batter" *ake
cupcakes 2% to 2- minutes or until toot$pick inserted in cupcake comes out clean"
Immediately remove cupcakes from pans and cool completely on wire rack"
%" 6$en cupcakes are cool) prepare *utter 'rosting: In large bowl) wit$ mier on medium-
low speed) beat confectioners/ sugar) butter) vanilla) and 3 tablespoons milk until smoot$
and blended" *eat in additional milk as needed for easy spreading consistency" Increase
speed to medium-$ig$; beat until lig$t and fluffy) scraping bowl often wit$ rubber spatula"
1akes 1 1/2 cups frosting" 3pread frosting on cupcakes
Yellow cupcakes 12
Ingredients
U.S. Metric Conversion chart
1 1/3 cup(s) cake flour
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 stick(s) (1/2 cup) unsalted butter) softened
3/4 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla etract
1/2 cup(s) buttermilk
!irections
1" #re$eat oven to 3%& degrees '" (ine a 12-cup muffin pan wit$ paper liners"
2" 2dd unsweetened cocoa powder to flour before sifting" In a small bowl) sift flour) baking
powder) baking soda) and salt"
3" In a large bowl) beat butter until creamy" =radually beat in granulated sugar; beat 2
minutes until fluffy" *eat in eggs one at a time until well blended; beat in vanilla" *eat in
flour miture) alternating wit$ buttermilk) 9ust until smoot$" !ivide batter evenly among
muffin cups"
4" *ake 1- to 2& minutes or until tops spring back w$en lig$tly pressed" (et cool" +op wit$
frosting"
%" To make Lemon Cupcakes: #repare >ellow ,upcakes) omitting vanilla" 2dd 2 teaspoons
grated lemon ?est and 1/4 teaspoon lemon etract"
." To make Red Velvet Cupcakes: #repare >ellow ,upcakes) adding 2 tablespoons
unsweetened cocoa powder to flour miture before sifting" 3tir 1 tablespoon red food
coloring and 1 teaspoon vinegar into buttermilk"
Cupcakes americana 48
Ingredients
U.S. Metric Conversion chart
*asic @anilla ,ake:
1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter) softened
1 cup(s) sugar
2 large eggs) room temperature
1/2 teaspoon(s) vanilla etract
1/2 cup(s) w$ole milk
!irections
1" 0eat t$e oven to 4&& degrees '" 3ift t$e cake flour) baking powder) and salt into a large
miing bowl" *eat in t$e butter one $eaping 1/4 teaspoonful at a time) using an electric
mier set on low speed) until t$e miture resembles coarse sand"
2" *eat in t$e sugar a tablespoon at a time) until t$e miture resembles fine damp sand" *eat
in t$e eggs one at a time" 2dd t$e vanilla and milk) beat on medium-$ig$) 9ust until
blended" !o not over beat"
3" !ivide t$e batter among two lined 24-cup mini-muffin pans" *ake about 1& minutes" ,ool
and ice wit$ our Fluffy Butter Frosting"
Caramel frostin
Ingredients
U.S. Metric Conversion chart
1 cup(s) (packed) dark brown sugar
. tablespoon(s) unsalted butter
1/3 cup(s) milk
1 pinc$(s) salt
1 3/4 cup(s) confectioners/ sugar) sifted
1/2 teaspoon(s) vanilla etract
!irections
1" In a medium saucepan) combine brown sugar) butter) milk) and salt" *ring to a boil over
medium-$ig$ $eat) stirring fre<uently" 5educe $eat to medium and boil 2 minutes) stirring
fre<uently" 5emove from $eat; cool completely"
2" 3tir in confectioners/ sugar and vanilla; beat until smoot$ and t$ick enoug$ to spread on
cupcakes"
!anilla cream cheese frostin
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) (1 stick) butter (no substitutions)) softened
1 package(s) (--ounce) cream c$eese) softened
2 teaspoon(s) vanilla etract
1 package(s) (1.-ounce) confectioners/ sugar
!irections
1" In large bowl) wit$ mier at medium-$ig$ speed) beat butter) cream c$eese) and vanilla 2
minutes or until lig$t and fluffy" 5educe speed to low" *eat in confectioners/ sugar until
blended" Increase speed to medium-$ig$; beat 2 minutes or until lig$t and creamy"
Cooked chocolate frostin
Ingredients
U.S. Metric Conversion chart
1 cup(s) milk
3 tablespoon(s) flour
1/- teaspoon(s) salt
- ounce(s) of eit$er .2 percent dark c$ocolate or w$ite c$ocolate
1 cup(s) (2 sticks) butter
1 1/2 cup(s) confectioners/ sugar
2 tablespoon(s) cocoa) (for w$ite c$ocolate frosting) omit cocoa)
1 teaspoon(s) vanilla etract
!irections
1" 6$isk 1 cup milk) 3 tablespoons flour) and 1A- teaspoon salt in a small saucepan over
medium $eat until t$e miture t$ickens and begins to bubble -- 1 to 2 minutes" +ransfer to
a small bowl and let cool"
2" 1elt - ounces of eit$er .2 percent dark c$ocolate or w$ite c$ocolate" 3et aside to cool"
3" *eat 1 cup butter) 1 1/2 cups confectioners/ sugar) and 2 tablespoons cocoa (for w$ite
c$ocolate frosting) omit cocoa) toget$er until lig$t and fluffy" *eat in t$e cooled c$ocolate
and add milk miture and 1 teaspoon vanilla etract (dark c$ocolate frosting only) until
smoot$ and fluffy" 7se immediately"
"omemade buttercream
Ingredients
U.S. Metric Conversion chart
1. ounce(s) mars$mallow cream
1 1/2 cup(s) butter) softened
% teaspoon(s) fres$ lemon 9uice
1 teaspoon(s) vanilla etract
1/2 cup(s) confectioners/ sugar
!irections
1" *eat t$e mars$mallow cream using an electric mier set on low" 2dd t$e butter (in 1-inc$
pieces) and beat until smoot$" 2dd t$e lemon 9uice) vanilla etract) and confectioners/
sugar) scraping down t$e sides of t$e bowl occasionally) and continue to beat on medium-
$ig$ until smoot$ and fluffy"
#lu$y butter frostin
Ingredients
U.S. Metric Conversion chart
1/4 cup(s) unsalted butter) melted
1/4 cup(s) unsalted butter) cold
1 3/4 cup(s) sifted confectioners/ sugar
1/4 teaspoon(s) salt
2 tablespoon(s) w$ole milk
1 teaspoon(s) lemon 9uice
Best of 1 lemon
!irections
1" *eat t$e 1/4 cup melted butter and t$e confectioners/ sugar) salt) milk) lemon 9uice) and
?est in a medium bowl using an electric mier at medium-$ig$"
2" *eat in t$e additional 1/4 cup cold butter (in small pieces)" 2dd food coloring) if desired"
7se immediately or c$ill"
Strawberry frostin
Ingredients
U.S. Metric Conversion chart
4 large egg w$ites) at room temperature
1 1/4 cup(s) sugar
3/4 pound(s) (3 sticks) unsalted butter) softened) cut into small pieces
1 1/2 cup(s) fres$ strawberries) pureed
!irections
1" #lace w$ites and sugar in a $eatproof mier bowl set over a pot of simmering water" 6$isk
until sugar dissolves and miture registers 1.& degrees on a candy t$ermometer"
2" 5emove from $eat) and attac$ bowl to a mier" 6$isk on medium speed for % minutes"
Increase speed to medium-$ig$) and w$isk until stiff) glossy peaks form) about . minutes"
5educe speed to medium) and add butter) 1 piece at a time) w$isking well after eac$
addition"
3" 3witc$ to a paddle attac$ment" 6it$ mier on low) add strawberry puree) and beat until
smoot$) 3 to % minutes" 7se immediately) or cover) and refrigerate for up to 3 days" (*ring
to room temperature) and beat on low speed until smoot$ before using")