EASY CAKE MIX CUPCAKES
For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. -Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.
Nutrition Facts :
PERFECT CAKE-MIX CUPCAKES
This recipe is from the book "Hello, Cupcake!" by Karen Tack and Alan Richardson. You may have seen this pair on Paula Deen's cooking show. They did not merely frost their cupcakes, they decorated 3 of them to look like a Thanksgiving dinner: the turkey, the mashed potatoes and gravy, and the carrots and peas. They commented at the time that they always use buttermilk rather than the water called for on the box, to give their cupcakes a fresher, more homemade flavor. They also used more eggs than called for on the box to give the cupcakes a firmer structure that can stand up to more decorating without tearing. Cupcakes made this way may be made a day ahead as they stay moist if wrapped in plastic. They also suggested that you use cake mixes for cupcakes that do not have pudding in the mix and avoid lighter cake mixes (such as angel food) which would not hold up when decorated. Using these hints, they baked cupcakes that Paula Deen just raved over!!
Provided by Lorraine of AZ
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
- Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of oil that is called for, and adding the 4 eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
- Spoon half of the batter into a ziplock bag. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full (be sure the liners are filled equally). Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely. When cool, frost the cupcakes, then decorate as you please.
Nutrition Facts : Calories 135.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.7, Sodium 166.7, Carbohydrate 17.5, Fiber 0.2, Sugar 12.4, Protein 2.4
SOUR CREAM CHOCOLATE CUPCAKES
Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes. ...MORE+ LESS-
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
- In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
Nutrition Facts : @id https, Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg
CUPCAKE RECIPE
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
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- Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified on the box, using the amount of vegetable oil that is called for, and adding the eggs. Beet with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer
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