Ingredients : • 2 1/4 cups all purpose flour • 1 1/3 cups sugar • 3 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup shortening • 1 cup milk • 1 teaspoon vanilla • 2 large eggs Preparations : - Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
- Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
- Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pans then remove and place on wire racks to cool completely.
- Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
--> 1/2 cup unsalted butter, room temperature --> 1/2 cup sugar --> 1/3 cup packed brown sugar --> 2 eggs --> 1 tsp vanilla --> 1 1/2 cups flour --> 1 tbsp baking powder --> 1/2 tsp salt --> 1/2 tsp cinnamon --> 1/2 cup milk (you could use apple juice too) --> 1/2 cup chopped apples
Preparations :
Preheat oven to 350 F degrees. Line your cupcake pan with liners.
Cream together the butter and sugars.
One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
Add the milk and mix only until all the flour and milk are incorporated.
Gently fold in the apples. Do not over mix!
Bake for 17-19 minutes or until a toothpick comes out clean.
Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.
--> 4 tablespoonsunsalted butter, at room temperature
--> 1/2 cupsugar
--> 1 teaspoonvanilla extract
--> 1/2 cuplow-fat buttermilk
--> 1/4 cupminiature chocolate chips
--> 2 tablespoonsconfectioners' sugar, optional
Preparations :
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.
- Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters. In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in one-third of flour mixture, then half of buttermilk. Repeat, ending with flour.
- Fold in one-third of egg whites. Fold in remaining whites and chocolate chips.
- Divide batter among muffin cups; bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners' sugar over cupcakes, if desired.
-->1 cupcrumbled thin creme de menthe chocolate mints
Preparations :
- Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
- To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
- Fill each cupcake with Chocolate Ganache. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
- To prepare frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
Frost each cupcake with Mint Frosting. Top each with crumbled chocolate mints.
- Beat first 3 ingredients at medium speed with an electric mixer until blended; stir in chocolate morsels, walnuts, and 1/2 teaspoon vanilla. Set aside.
- Beat remaining 1/2 teaspoon vanilla, butter, sugar, and 1/3 cup brown sugar until creamy. Add egg, and beat until blended.
- Combine flour, soda, and 1/2 teaspoon salt; stir into butter mixture.
- Place paper baking cups into miniature (1 3/4-inch) muffin pans, and coat with cooking spray; spoon 1 1/2 teaspoons batter into each cup.
- Bake at 350° for 12 minutes. Spoon morsel mixture over cupcakes, and bake 10 more minutes.
--> 6 tablespoons unsalted butter, cold and cut into small pieces
--> 1/4 cup rolled oats
--> 1/4 cup homemade pumpkin pie spice chips (or store-bought cinnamon chips)
Preparations :
- Preheat oven to 400 F.
- Use your hands to mix flour, sugar, butter, and oats. Mix until they are well-combined and stick together to form small clumps.
- Fill cupcake liners 3/4 full with apple cobbler cupcake batter.
- Top apple cobbler cupcake batter with crumbs. Be generous with the crumbs. Make small mounds that rise above the tops of the liners.
- Top the crumbs with pumpkin pie spice chips (3 or 4 per cupcake). Place the chips toward the centers of the cupcakes; if they are on the edges, they may melt off of the crumbs and onto your cupcake tin.
- Bake for 35 minutes or until crumbs begin to brown.
Ingredients : • 2 1/4 cups all purpose flour • 1 1/3 cups sugar • 3 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup shortening • 1 cup milk • 1 teaspoon vanilla • 2 large eggs Preparations : - Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
- Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
- Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pans then remove and place on wire racks to cool completely.
- Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
--> 1/2 cup unsalted butter, room temperature --> 1/2 cup sugar --> 1/3 cup packed brown sugar --> 2 eggs --> 1 tsp vanilla --> 1 1/2 cups flour --> 1 tbsp baking powder --> 1/2 tsp salt --> 1/2 tsp cinnamon --> 1/2 cup milk (you could use apple juice too) --> 1/2 cup chopped apples
Preparations :
Preheat oven to 350 F degrees. Line your cupcake pan with liners.
Cream together the butter and sugars.
One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
Add the milk and mix only until all the flour and milk are incorporated.
Gently fold in the apples. Do not over mix!
Bake for 17-19 minutes or until a toothpick comes out clean.
Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.
--> 4 tablespoonsunsalted butter, at room temperature
--> 1/2 cupsugar
--> 1 teaspoonvanilla extract
--> 1/2 cuplow-fat buttermilk
--> 1/4 cupminiature chocolate chips
--> 2 tablespoonsconfectioners' sugar, optional
Preparations :
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.
- Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters. In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in one-third of flour mixture, then half of buttermilk. Repeat, ending with flour.
- Fold in one-third of egg whites. Fold in remaining whites and chocolate chips.
- Divide batter among muffin cups; bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners' sugar over cupcakes, if desired.
-->1 cupcrumbled thin creme de menthe chocolate mints
Preparations :
- Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
- To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
- Fill each cupcake with Chocolate Ganache. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
- To prepare frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
Frost each cupcake with Mint Frosting. Top each with crumbled chocolate mints.
- Beat first 3 ingredients at medium speed with an electric mixer until blended; stir in chocolate morsels, walnuts, and 1/2 teaspoon vanilla. Set aside.
- Beat remaining 1/2 teaspoon vanilla, butter, sugar, and 1/3 cup brown sugar until creamy. Add egg, and beat until blended.
- Combine flour, soda, and 1/2 teaspoon salt; stir into butter mixture.
- Place paper baking cups into miniature (1 3/4-inch) muffin pans, and coat with cooking spray; spoon 1 1/2 teaspoons batter into each cup.
- Bake at 350° for 12 minutes. Spoon morsel mixture over cupcakes, and bake 10 more minutes.
--> 6 tablespoons unsalted butter, cold and cut into small pieces
--> 1/4 cup rolled oats
--> 1/4 cup homemade pumpkin pie spice chips (or store-bought cinnamon chips)
Preparations :
- Preheat oven to 400 F.
- Use your hands to mix flour, sugar, butter, and oats. Mix until they are well-combined and stick together to form small clumps.
- Fill cupcake liners 3/4 full with apple cobbler cupcake batter.
- Top apple cobbler cupcake batter with crumbs. Be generous with the crumbs. Make small mounds that rise above the tops of the liners.
- Top the crumbs with pumpkin pie spice chips (3 or 4 per cupcake). Place the chips toward the centers of the cupcakes; if they are on the edges, they may melt off of the crumbs and onto your cupcake tin.
- Bake for 35 minutes or until crumbs begin to brown.
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