Can anyone tell me a GOOD recipy for cup-cakes please? Thank you

Question

Can anyone tell me a GOOD recipy for cup-cakes please? Thank you

Answer 1

foodnetwork.com has lots!

Answer 2

Ingredients

2 large eggs, cracked open

1 tsp vanilla essence

125g/4oz caster sugar

125g/4oz soft margarine

125g/4oz self-raising flour

To decorate (optional)

tubes of writing icing

marshmallows, white and coloured

food colouring, for icing

coloured sweets

Method

1. Heat the oven to 180C/350F/Gas 4. Put all the ingredients in a bowl and beat them together until the mixture is smooth and slightly lighter in colour.

2. Line a bun tin or cupcake tin with paper cake cases and half-fill each case with the cake mixture.

3. Cook the cakes for 18-20 minutes. You can tell they are done when they have risen up, are golden in colour, and spring back into shape when lightly pressed.

4. The cupcakes can be decorated using a basic icing, plus marshmallows, writing icing, food colouring and coloured sweets. You can even make a cupcake farm with animals such as sheep, piglets and dogs.

Answer 3

Basic Vanilla Cup Cake Recipe

Ingredients

5 oz (150g) Butter - softened

5 oz (150g) superfine (castor) sugar

6 oz (175g) self-raising flour

3 eggs

1 tsp vanilla extract

Method

1. Pre-heat the oven to 350oF (180oC).  

2. Line a 12 cup cake pan, with cup cake papers.

3. Crack the eggs into a cup and beat lightly with a fork.  

4. Place all the ingredients in a large bowl.

5. Beat with an electric mixer for 2 minutes, until light and creamy.  

6. Divide the mixture evenly between the cake cases.

7. Bake for 18-20 minutes until risen and firm to touch.  

8. Allow to cool for a few minutes and then transfer to a wire rack.

9. Allow to cool fully before icing.

Notes

    Makes 12 cakes.



  

Answer 4

Mini oreo suprise cupcake

1 (18.25 ounce) package chocolate cake mix

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

1 egg

2 tablespoons sugar

48 Mini OREO Bite Size Chocolate Sandwich Cookies

1 1/2 cups thawed COOL WHIP Whipped Topping

2. Cooking Directions

Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.

Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.

Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

Yield: 24 servings

Answer 5

1 3/4 cup flour

2 cup sugar

3/4 cup cocoa powder

2 eggs

half cup of oil

cup of milk

pinch of salt

teaspoon of bakingsoda and baking powder

teaspoon of vanilla

1 cup boiling water

add dry ingredients and mix em together

then add all wet ingredients except the water, mixx emm

then add water in the end, the batter will be soupy.

Answer 6

Chocolate Cupcakes and Peanut Butter Icing

Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Kathleen's Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional





1  

Copyright 2006 Television Food Network, G.P., All Rights Reserved









Instructions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on

high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs

1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk,

sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On

low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl,

beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended.

Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right

amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.

Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:





2  

Copyright 2006 Television Food Network, G.P., All Rights Reserved







1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric

mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl

with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light

and smooth.





or.....coconut cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut

or....regular cupcakes

Cupcakes:

1 stick plus 1 tablespoon soft butter

1/2 cup plus 1 tablespoon sugar

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla extract

2 to 3 tablespoons milk

Royal Icing, recipe follows

Special equipment: 12 bun muffin pan, lined with muffin papers.

Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.

Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.

Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.

Ice with Royal Icing.

Royal Icing:

*2 large egg whites (or substitute powdered egg whites)

3 cups confectioners' sugar

1 teaspoon lemon juice

Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

Yield: sufficient to generously ice 12 cupcakes

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

or....yellow cupcakes

Yellow Cupcakes From Food Network Kitchens  









3/4 cup unsalted butter (1 1/2 sticks), at room temperature

1 cup sugar

1 1/2 cups cake flour, sifted

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup milk, at room temperature

3/4 teaspoon vanilla extract

3 large eggs, at room temperature, separated

Cream Cheese Frosting, recipe follows, or about 2 cups frosting of your choice

Colorful sprinkles

Equipment: A twelve 1/2-cup muffin pan

Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.

In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and cool completely.

Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.

Cream Cheese Frosting

8 ounces cream cheese, at room temperature

2 3/4 cups confectioners' sugar

2 teaspoons heavy cream, at room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon grated orange zest

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: about 1 2/3 cups, enough for 12 cupcakes



or....

White Chocolate Filled Chocolate Cupcakes Recipe courtesy Emeril Lagasse, 2004  

Show:  Emeril Live  

Episode:  Our Favorite Sweets  











1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup sifted cocoa powder (for chocolate cupcakes)

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, cracked into a small cup or saucer

1 stick unsalted butter, softened

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup hot water

White Chocolate Filling, recipe follows

16 maraschino cherries, garnish

Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.

Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.

Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.

Arrange the cupcakes on a platter and serve.

White Chocolate Filling:

4 ounces white chocolate, chopped

1/4 cup milk

4 ounces cream cheese

1/4 teaspoon pure vanilla extract

In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.

In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed