HELP...I need a Recipe for cupcakes and icing...OR I WILL DIE !!!?

Question

Okay...I will not die but I wanted to make cupcakes that taste like the ones that they would make at a bakery ! and I wanted a really good icing recipe to go with it. So please can you give me links or recipes to icings and to cupcake recipes that come out tasting like you got it from the bakery ! PLEASE =]

Answer 1

go to

for the cupcakes

http://www.bigoven.com/private/cupcakes-...

and for icing go to

http://www.bigoven.com/private/icing-rec...

and dont forget my reward ;)

Answer 2

What kind/flavor of cupcakes?

Here there are lots of recipes;

http://allrecipes.com/Search/Recipes.asp...

And here is recipes for the icing, just choose the flavor you like the most :)

http://allrecipes.com/Search/Recipes.asp...

^^^^^^^^^^^^

Answer 3

www.youtube.com/watch?v=Gae3w4TYuvE

Answer 4

Orange Cupcakes with Orange Cream Cheese Frosting

by Judith Sutton, “Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life”

Makes 24 cupcakes

Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.

for the cupcakes

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

½ teaspoon salt

14 Tbsp. unsalted butter, room temp

2 cups granulated sugar

4 large eggs

2 teaspoons pure orange extract

1 tablespoon grated orange zest

1½ cups whole milk

Make the cupcakes

1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.

2. Whisk together the flour, baking powder, and salt in a medium bowl.

3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.

4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)

For the frosting

1 (8-oz.) pkg. cold cream cheese, cut into chunks

4 tablespoons unsalted butter, room temp

2 teaspoons grated orange zest

1 teaspoon pure orange extract

2 cups confectioners' sugar

Make the frosting

1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.

2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)

--Leite’s Culinaria

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Chocolate Cupcakes & Peanut Butter Icing

Yield: 12 cupcakes

12 Tbsp. (1½ sticks) unsalted butter, room temp

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, room temp

2 tsp pure vanilla extract

1 cup buttermilk, shaken, room temp

½ cup sour cream, room temp

2 Tbsp. brewed coffee

1 3/4 cups all-purpose flour

1 cup d cocoa powder

1½ teaspoons baking soda

½ tsp kosher salt

Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Preheat the oven to 350ºF. 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.

Peanut Butter Icing:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 Tbsp. unsalted butter, at room temperature

3/4 tsp pure vanilla extract

¼ tsp 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.

-- Ina Garten