How do i make cup cakes? Any cup cakes....

Question

anyone know a good recipe?

Please write your secret recipe with instructions on your best

Cup Cakes....

Answer 1

i just make em with a cake mix, two eggs, some oil and water, cupcake liners if you want em, and some icing, its quick, its easy and they are good, cake made from scratch can turn out heavy and coarse if you dont use cake flour and all that expensive stuff

Answer 2

2 cups all purpose flour

• 2 cups sugar

• 3 cups finely shredded carrots (a food processor is great for this)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 cup vegetable oil

• 4 large eggs

directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners if desired.

Combine all dry ingredients in a large mixing bowl.  Mix at low speed for 30 seconds, scraping bowl constantly while mixing.  Mix at high speed for 3 minutes, scraping bowl every minute.

Pour batter into cupcake liners until they are 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then move to wire rack to cool completely.

These Carrot Cake Cupcakes are especially good with a cream cheese frosting

Answer 3

Fat-Free cupcake recipes

ANGEL CUPCAKES



1/2 cup cake flour

2/3 cup powdered sugar

6 large egg whites (about 3/4 cup plus 2 tablespoons)

1/8 teaspoon salt

3/4 teaspoon cream of tartar

1/2 cup granulated sugar

3 teaspoons finely grated orange zest

1/2 teaspoon vanilla

PREPARATION:

Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.

Sift the flour and powdered sugar together 3 times; set aside.

In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form.

With a spatula, fold in about 1/3 of the flour and powdered sugar mixture. Fold in another 1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.

Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.

Frost with Orange Frosting or a fat-free Fluffy Frosting.

ORANGE DATE CUPCAKES



1 cup butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla

1 tablespoon finely grated orange zest

1/2 cup orange juice

3 eggs

3 cups all-purpose flour

1/2 teaspoon baking soda

scant 1/2 teaspoon salt

1 cup buttermilk

16 ounces chopped pitted dates

PREPARATION:

Heat oven to 350°. Line 20 to 22 muffin cups with paper liners or grease and flour the muffin pans.

Beat butter and sugar until light; beat in eggs. Add vanilla, orange zest and orange juice, beat until blended. Slowly beat in about 1 1/2 cups of the flour, the soda, and salt. Blend in buttermilk, then beat in remaining flour until smooth and well blended. Stir in chopped dates. Fill prepared muffin cups about 3/4 full. Bake cupcakes for 20 to 25 minutes, or until a toothpick inserted in center comes out clean.

Makes about 20 cupcakes.