Your favorite homemade cupcake and frosting recipes?

Question

I have to make some for Saturday, and want something yummy. Also a good homemade butter-based frosting recipe, to go with them. Thanks!

Answer 1

Base frosting

3 cups (6 sticks) unsalted butter, room temperature

10 1/2 cups (2 1/2 to 2 3/4 pounds) powdered sugar

3 tablespoons whipping cream

1 1/2 teaspoons vanilla extract

Vanilla frosting

1 teaspoon vanilla extract

Almond frosting

1 teaspoon almond extract

6 drops yellow food coloring

Unsprayed (nontoxic) mini roses

-- My Favourite Butter base Frosting or

Vanilla Cupcakes

2 cups sifted cake-and-pastry flour

1 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1/2 cup milk

2 x eggs

1 tsp vanilla

Vanilla Buttercream Icing

1 cup butter, softened

5 cups sifted icing sugar

1/2 cup whipping cream

1/2 tsp vanilla

Directions:

Vanilla Cupcakes

In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.

Vanilla Buttercream Icing

In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.) Makes about 3 2/3 cups, enough for 12 cupcakes.



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Hope that helps! ♥

Happy Cooking!

Answer 2

funfetti is better than homemade cupcakes

Answer 3

You need:

2 lbs of self rising flour (I use “Gold Medal” self rising flour)

1 lb of unsalted butter or margarine (I use “Fleischman’s” unsalted margarine)

8 oz of sour cream

6 pieces of apples (regular size or bigger)

(Optional: 5-6 Tbsp of cream of wheat, if you’d like it)

Cinnamon

Powdered sugar (or Splenda).

Oven pan 11” x 16” (28cm x 41 cm) (you will have 24 square pieces of apple pie)

Wax paper



1. Knead 1 lbs of self rising flour, 1 lb unsalted and cold butter, 8 oz of sour cream, and 1 Tbsp of powdered sugar in a bowl. Put the bowl in the refrigerator, and keep it there for 6-12 hrs (because the dough has to “rest”).

2. Before you bake the pie, shred 6 pieces of apples in other bowl.  

3. Pick out the dough from the refrigerator and split into two pieces. Lengthen one piece of pasta with a rolling-pin (sprinkle flour over the table, so that the dough does not stick). The lengthened pasta should be as big as your oven pan and it should be thin as a tortilla. Put wax paper in the oven pan and put the dough in the oven pan.

(Spread the pasta with 5-6 Tbsp of cream of wheat, if you’d like it – optional)

4. Push out the shredded apples’ juice (and drink the juice, if you’d like J).

5. Put the shredded apples on top of the dough.

6. Sprinkle cinnamon and sugar (or Splenda) over the shredded apples

7. Lengthen second piece of dough. It should be big as your oven pan and it should be thin as a tortilla. Put the dough on the candied and cinnamon apples.  

8. Prod the dough with a fork (because if you don’t prod, the pastry will crack)

9. Preheat the oven 350 F.

10. Put the oven pan into the oven. In the first 20 minutes you shouldn't open the oven (because the dough could “catch a cold”). When the pie is fully baked (approx 25 to 30min), sprinkle powdered sugar (or Splenda) over the pie.

11. Wait! The apple pie will be soft in 6-8 hours.

12. Cut the pie into squares and put it on a big plate.

Answer 4

In reference to x*x's recipe - you don't need self rising flour. The rule of thumb is to add one ounce of baking powder per pound of flour. If the recipe calls for 2 pounds of flour (which is 2 cups), you can add a quarter cup of baking powder to the flour.

Answer 5

You can't go wrong with the recipe of the back of the confectioner's sugar box- the plain buttercream.  It's perfect!  

Answer 6

Carrot cake muffins

1/2 cup pecans or walnuts, toasted and coarsely shopped

2 cups raw carrot, grated

1 large apple, peeled and grated

2 cups all-purpose flour

1 1/4 cups granulated sugar

3/4 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup coconut

3 eggs

3/4 cup canola oil

1 1/2 tsp vanilla extract

(frosting)

8 oz. cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1/2 tsp vanilla extract

1/4 cup crushed walnuts (for topping)

Instructions:

Preheat oven to 350. Line 18 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and cinnamon. Stir in nuts and coconuts, and set aside. In a separate bowl, whisk together eggs, oil and vanilla. Fold wet ingredients, apples and carrots into the flour mixture. Stir until just moistened. Spoon batter into muffin cups and bake 20-25 minutes, until inserted toothpick comes out clean. Let cool. Meanwhile, make the frosting by combining the butter, sugar, cream cheese and vanilla in a bowl, and mixing them together (preferably with a mixer) until smooth. Once the cupcakes are cool, frost and sprinkle the crushed walnuts on top. Serve, or if not serving immediately, refrigerate.