Bakers One Bowl Flower Cupcakes Recipes

PERFECT "ONE BOWL" VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense!
• Spoon batter into prepared cupcake tin (filling 1/2 way each - not more or they'll overflow) and bake for 18-20 minutes. Cool completely before frosting.
• In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, pour in the milk and vanilla extract. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 to 3 minutes, or until fluffy.
• If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.

BAKER'S® ONE BOWL CUPCAKES

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition.
• Spoon evenly into 12 paper-lined medium muffin cups.
• Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire racks. Cool completely. Spread tops of cupcakes with whipped topping.

BAKER'S® ONE BOWL CHOCOLATE-SOUR CREAM CUPCAKES

Steps:

• Heat oven to 350ºF.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in sour cream and vanilla.
• Add eggs, 1 at a time, mixing well after each. Add 1/4 cup flour and baking soda; mix well. Gradually stir in remaining flour.
• Spoon into 24 paper-lined muffin cups.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.