Golden Cupcakes Recipes

GOLDEN BIRTHDAY CUPCAKES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting.
• Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time.
• When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupcake until a gold sheen is achieved. Repeat with remaining cupcakes. A second coat of luster dust can be applied for intensified golden color.
• Store cupcakes loosely covered with plastic wrap or in air-tight plastic cupcake-keeper.

GOLDEN VANILLA CUPCAKES

Steps:

• Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
• Whisk soy milk and apple cider vinegar and set aside to curdle.
• Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
• Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
• Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.

GOLDEN CUPCAKES

Steps:

• Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely. Frost and top the cupcakes as desired. MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

NESTLE' GOLDEN CUPCAKES

Steps:

• CUPCAKES-------------.
• Preheat oven to 375 degrees F.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.
• Beat in egg.
• Blend in flour mixture.
• Spoon mixture into 16 paper-lined muffin cups, using 1 rounded measuring tablespoon batter for each.
• Bake 15 minutes.
• Remove from oven.
• Increase oven temperature to 425 degrees F.
• Spoon 1 tablespoon topping (below) over each cupcake.
• Return to oven.
• Bake 8 to 10 minutes longer.
• Cool completely before removing from muffin cup.
• TOPPING-------------.
• In a small bowl, combine brown sugar, egg, and salt; beat at high speed until thick (about 5 minutes).
• Stir in morsels, nuts, and vanilla extract.

GOLDEN CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter and sugar for about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix the milk and vanilla together. Mix the flour, salt, and baking powder together. Add the flour and milk mixture into the egg mixture, alternating between the two.
• Pour into greased cupcake tins and bake for 20-22 minutes. Let cupcakes cool for 10 minutes before removing them from the pan.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

GOLDEN GLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line muffin tins with paper cupcake liners.
• Sift together the flour, baking powder, salt,and sugar.
• Add the shortening and 3/4 cup of the milk and beat for 2 minutes.
• Add the remaining 1/4 cup milk, the eggs and vanilla and beat for 2 minutes.
• Pour the batter into muffin tins only filling half way up. Don't over-fill!
• Bake for 18 minutes or until done.