Easy Cupcake Recipes: A Simple Step by Step Sweet Cupcake Book (3 page)

Can I use a cake recipe?

You don't need a cupcake recipe to bake cupcakes. You can use any cake recipe you like. Typically, cupcakes bake for 20 minutes at 350 degrees Fahrenheit. However, if you are not sure, you should monitor closely. You can tell most cupcakes are done because they spring back when touched.

How high should I fill the cupcake liners?

This varies by cupcake recipe. I STRONGLY recommend baking a test cupcake if you are trying a new recipe. Fill your test cupcake liners halfway and see how high the cupcake rises. Some recipes don't rise at all and others will double in size.

Click the link to watch a video 1 on how to
decorate cupcakes
http://youtu.be/lWpKPYx2fOQ

Gabrielle of Cake Coquette in San Francisco demonstrates how to decorate cupcakes.

Click the link to watch a video 2 on how to
decorate cupcakes
http://youtu.be/cVmewIOWB2w

Click the link to watch a video 3 on how to
decorate cupcakes
http://youtu.be/pOCn3Y4Bztw

How to Store Cupcakes

Chapter 3 – Cupcake Recipes

Amazon Chocolate Cake
Batter
12 oz NATURAL cream cheese
2 Eggs
1/2 c Sugar
1-1/4 c Chocolate chips
1/2 c Chopped walnuts

Combine cream cheese, eggs, sugar, chocolate chips and nuts. Fill 36 paper lined muffin cups about 1/2 full of cake batter and top each with a generous Tbls. of the cream cheese mixture. Bake at 350 degrees for 35 minutes. NOTE: Natural cream cheese is without fillers, gums, etc. It is lighter, fluffier and fresher than Philly and you should use it if you can find it. The difference is worthwhile . . . for all your cream cheese needs. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Fresh Strawberry Cupcakes

1-3/4 c All-purpose Flour
1 c Sugar
2 x Eggs
1/2 ts Almond or vanilla extract
1 ts Baking Soda
1/2 c Chopped Walnuts
1/2 c Vegetable Oil
10 oz Pkg frzn sweet Strawberries*

* or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3 loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmstrawb.zip

Amaretto Dream Cupcakes

2 c All-purpose flour
1-1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt -
3/4 c Butter or margarine
1-1/2 c Packed brown sugar
2 Eggs
112 c Buttermilk
1/4 c Amaretto
1/3 c Slivered almonds
Amaretto Butter Frosting

In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour & all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line regular or mini muffin cups with baking papers. -Fill each 2/3 full. Bake at 375 degrees for 14-16 minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before frosting. Yield: 24 regular or 48 mini cupcakes. NOTES : Posted to recipelu-digest by Lynn Ratcliffe on Mar 28, 1998

3 c Confectioner s sugar
1/4 c Butter or margarine; melted
3 tb Whipping cream; (3 to 4
-Tablespoons)
2 tb Amaretto; (2 to 3
-Tablespoons)

In a small mixing bowl, beat confectioner’s sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency. Yield: frosts 24 regular cupcakes. Posted to recipelu-digest by Lynn Ratcliffe on Mar 28, 1998

1/4 c Butter or margarine, melted
1/4 c Butter or margarine
1/2 c Brown sugar, firmly packed
3/4 c Sugar
1 tb Water
1 Egg
36 To 48 walnut halves
1/2 ts Vanilla
1 c Cake flour, sifted
1/2 c Water
1/3 c Cocoa
1/3 c Sweetened condensed milk
1/2 ts Baking soda
1/2 c Semisweet chocolate chips
1/4 ts Salt
1 tb Butter

Makes 12 cupcakes Preheat oven to 350 degrees F. Well grease 12 muffin pan cups. In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts. Sift flour, cocoa, soda, and salt together; set aside. Cream 1/4 cup butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients. Fill muffin pan cups 1/2 full with batter. Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks. In small saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 Tbsp butter; keep warm. Spread on sides of cupcakes. From Whitman’s Chocolate Cookbook ISBN 0-517-64157-7

Black Cat Cupcake

1-1/4 c Reduced Fat Oreo® cookie
-crumbs
18-1/4 oz Reduced fat chocolate cake
-mix
24 Pcs Halloween Oreo® cookies
16 oz Reduced fat milk chocolate
-frosting
Black string licorice
Jelly beans
Semisweet chocolate chips

Preheat oven to 350. Prepare 24-2 1/2 muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2 licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3 piece licorice string on back half of each cupcake for tail. Recipe By : Recipes From Nabisco’s Kitchen Posted to Digest eat-lf.v096.n184 Date: Thu, 10 Oct 1996 13:31:52 -0500 From: [email protected] (Anita A. Matejka)

3/4 c All-purpose flour
1-1/2 ts Baking powder
3/4 c Sugar
3/4 ts Ground cinnamon
1/2 c Egg substitute
3 tb Water
1 tb Vegetable oil
1 ts Vanilla extract
1 md Banana, mashed
Powdered sugar

Place paper baking cups in muffin pan, and coat with vegetable cooking spray. Combine flour and next 3 ingredients in a large bowl. Whisk together egg substitute and next 3 ingredients. Stir in banana. Add to dry ingredients, stirring just until moistened. Spoon into baking cups, filling two-thirds full. Bake at 350ø for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on a wire rack. Dust with powdered sugar. Per cupcake: Calories 153, Fat 1.9g. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf on Dec 07, 1997

1 pk (8 oz) Philadelphia Brand
2 Squares Baker s Unsweetened
-Cream Cheese, softened
-Chocolate, melted
(I m sure your store brand 1/3
c Vegetable oil
-would work) 1 1/4
c All purpose flour
1/3 c Granulated sugar
1 c Granulated sugar
1 Egg
3/4 c Water
1/2 c Baker s Semi-Sweet Chocolate
1 Egg
-Chips 1
ts Vanilla
(or any brand) 1/2
ts Baking soda
CUPCAKES: 1/4
ts Salt

From: Baker’s Chocolate Cookbook FILLING: powdered sugar (optional) HEAT oven to 350. BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in chips; set aside. BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth. Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture. Spoon the remaining batter evenly over cream cheese mixture. BAKE for 30 to 35 minutes or til toothpick inserted into center comes out clean. Remove from pans to cool on wire racks. Sprinkle with powdered sugar, if desired. Preptime: 15 minutes. Bake time: 30 to 35 minutes.

24 Vanilla wafers
1 c Sour cream
16 oz Cream cheese
1/2 ts Almond extract
1 1/4 c Sugar
Cocoa sour cream topping
1/3 c Cocoa
-(recipe follows)
2 tb Flour
Canned cherry pie filling,
3 Eggs
-chilled

Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved

Merry Cherry Chocolate Cupcakes

1 pk Cream cheese, softened (8oz)
1 pk Confectioners sugar (16 oz)
1 cn Maraschino cherries, drained
-(6 oz)
2 c PLANTERS Pecan Halves
24 Prepared chocolate cupcakes,
-cooled (2 1/2 )

In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners” sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves. In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 1 deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries. Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip