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The recipe is super easy, the cupcakes are fun to decorate, and they are always sold out within minutes. Ingredients: 1.5 cups all-purpose flour 1 teaspoon baking soda 1 cup sugar 0.5 cup (1 stick) butter, softened but not melted 3 eggs, lightly beaten 0.5 cup sour cream 3 tablespoons whole milk 1 tablespoon high quality vanilla or coconut extract For frosting: 1 8-ounce package cream cheese, at room temperature 1.5 cups powdered sugar 1 tablespoon high quality vanilla or coconut extract For decorating: M&Ms, sprinkles, small marshmallows, or any other favorite candy. Instructions: Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 12 muffin cups with paper liners. In a small bowl, stir together flour and baking soda.
Spoon cupcake batter into muffin tin. cream together butter and sugar. milk and vanilla or coconut extract and mix until you get a creamy batter. Almost ready. Add eggs and mix well.In another bowl. filling lined muffin cups almost full (you might be able to get more than 12 cupcakes from this cupcake recipe – maybe 14 or 15): Bake 17-18 minutes. Add flour mixture to the batter. Mix until combined. but not quite: . This is how the cupcakes look in the oven after about 15 minutes. Add sour cream.
sticky batter into an airy. fluffy.To me. This is what the cupcakes look like when they come out of the oven. It’s pure magic. melt-in-your-mouth treat. this is the magic of baking and why I love baking so much: watching the heat turn limp. after about 18 minutes: .
or if your kids are making you frost them.Allow the cupcakes to cool for about 15 minutes on a wire rack: These cupcakes are excellent without any frosting. until creamy. and beat for a couple more minutes. using an electric mixer on medium. Slowly add the sugar and vanilla or coconut extract. but if you want to frost them. . prepare the frosting while the cupcakes are cooling: beat the cream cheese until softened.
frost them (we use very little frosting. .When the cupcakes are cool. but you can use as much as you like) and decorate! This is the best part.
1/3 lb of soft butter. Pour the mix into your buttered muffin pan. 2 ½ cups of flour. ¼ cup of milk. filling each cup two-thirds full. Beat the butter and the vanilla extract together to form a light. Fold in the flour and the chocolate chips.Chocolate Chip Muffins recipe Chocolate Chip Muffins ingredients list: ¾ lb chocolate chips. add the eggs. ½ teaspoon of vanilla extract. 1 cup of sugar. Add ¼ cup of the sugar after each egg and mix thorougly. Instructions for Chocolate Chip Muffins: Preheat your oven to 400°F (200°C) and butter your muffin pan. ½ teaspoon of salt. then add to the mixture. Put the baking powder and salt in the milk. and beat gently. . 4 medium eggs. One at a time. airy mixture. 1 tablespoon of baking powder.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. With an electric mixer at low speed. Combine all ingredients into large mixing bowl. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency. Once combined. Mix at low speed for 30 seconds. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter.Bake for 25 minutes or until muffins turn golden brown. Basic Buttercream Frosting with Variations 3 cups powdered sugar 1/3 cup butter or margarine 1 1/2 teaspoons vanilla extract About 2 tablespoons milk 1. add vanilla and milk. and place on wire racks to cool completely. Cool 10 minutes in pans then remove from pan. Line cupcake pans with paper liners. Frost when chocolate cupcakes are completely cool. mix the powdered sugar and butter together. Ingredients • 2 cups all purpose flour • 2 cups sugar • 1/2 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon baking soda • 1/2 cup shortening • 3/4 cup water • 2 large eggs • 3/4 cup milk • 1 teaspoon vanilla • 4 ounces melted unsweetened baking chocolate Chocolate Cupcake Recipe Directions Preheat oven to 350 degrees. and scrape bowl. .
Cocoa Buttercream Frosting: Stir in 2/3 cup baking cocoa into powdered sugar. Place the top layer rounded side up. To frost a cake.2. Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers. Buttercream frostings. Thin a frosting that's too thick with a few drops of water or milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel. when too thick. then frost the side making a rim about 1/4-inch high around the top. Substitute lemon or orange juice for the milk. Cook's Note: A good frosting has a smooth consistency that holds swirls. Citrus Buttercream Frosting: Omit vanilla. chopped 6 tablespoons / 160 g unsalted butter 1 tablespoon / 21 g Lyle's Golden Syrup or light corn syrup . Coat the side of the cake first with a thin layer of frosting to seal in the crumbs. and increase the butter to 1/2 cup and milk to 5 to 6 tablespoons. cool. chopped maraschino cherries and 2 drops red food coloring (optional). can pull and tear the cake's surface. first brush away any loose crumbs from cooled cake. Peanut Butter Frosting: Substitute peanut butter for the butter. Finally. just to the frosting-made rim. place the bottom layer rounded side down on a plate. If frosting layers. spread remaining frosting on top. Spread about 1/3 cup of frosting to with 1/2-inch of cake's edge. if desired). Increase milk to 1/4 to 1/3 cup. Ingredients • • • • For the cupcakes: 6 ounces / 170 g good quality dark chocolate (60% to 70% cacao). but is still soft enough to spread on a cake without running down the sides. Mix melted butter with the powdered sugar. Stir in 1/4 cup finely chopped nuts (toasted. Variations: Browned Butter Frosting: Heat butter (not margarine) over medium heat until delicate brown. Maple-Nut Buttercream Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Cherry Buttercream Frosting: Stir in 2 tablespoons drained.
• • • • • • • • • • • Pinch of salt 3/4 cup / 160 g granulated sugar 2 large eggs 1/2 cup / 75 g all purpose flour 1 teaspoon / about 5 g baking powder 2/3 cup / 80 g coarsely chopped walnuts For the frosting: 4 ounces / 120 g cream cheese. room temperature 1/3 cup / 115 g Lyle's Golden Syrup or light corn syrup 4 ounces / 120 g good quality dark chocolate (60% cacao). 16. beat the sugar and eggs in a bowl for 2 minutes or until the mixture is thick and light. 4. 17. Beat in the syrup. stopping the machine and scraping the bottom of the bowl to ensure the mixture is well blended. Using an electric mixer. 10. To make the cupcakes: Position the rack in the center of the oven and preheat the oven to 350°F/180°C. Spread the frosting generously over the top of the cooled cupcakes. 11. 7. Divide the batter equally among the prepared cupcake molds. 19. Bake for about 25 minutes or until the cupcakes puff and crack on top and a skewer inserted into the center of the cupcakes comes out with fudgy crumbs attached. . 3. Remove the bowl of chocolate mixture from over the boiling water and set aside. To frost the cupcakes: Using an electric mixer beat the cream cheese in a large bowl until light and smooth. Remove the cupcakes from the oven and cool completely on a cooling rack. then stir in the walnuts. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Add the melted chocolate to the cream cheese mixture and beat just until blended. 12. 6. Combine the chocolate and butter in a bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate and butter melt and the mixture is smooth. Add the flour and baking powder and stir just until blended. Stir in the chocolate mixture. 9. Stir constantly until the chocolate melts. 2. 15. chopped 8 small fresh strawberries Directions 1. 13. 14. 20. 8. 18. 5. Slowly add the syrup and salt. Line 8 standard cupcake molds with foil cupcake liners. and continue to stir to blend well. Garnish with fresh strawberries and serve.
or beef this coming holiday season! Here is a delicious. or beef. chicken.com/myspace/text_generator. I just made it last night and it is wonderful! total time: 65 Minutes Ingredients • 3 Leftover chicken breast fillets. healthy and filling recipe for fajitas that will make the best use of leftover turkey. or leftover beef [steak] (cut into strips) . chicken.glitter-graphics.http://www.php Make the best use of leftover turkey. leftover turkey.
prepare the toppings in individual bowls for serving. While meat mix is cooking. 2. Cook for a few minutes more and serve. . Mix together marinade ingredients. Add onion slices. Add the thin strips of meat and marinate for minimum of 30 minutes to maximum of overnight). Warm up tortillas in a tortilla warmer. Saute peppers in 1 Tbl of canola oil. or individually in the microwave on a paper towel for 15 seconds each.• • • 1 green pepper (cut into strips) 1 red pepper (cut into strips 8 – 8″ Flour Tortillas Marinade: • • • • • • 1 lime 1/2 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp cilantro Toppings: (your choice) • • • • • • • • Guacamole Sour Cream Salsa Corn Shredded Cheddar Cheese Chopped Lettuce Tomatoes Refried Beans Directions 1. Remove peppers and onions when soft and set aside. Cook until warm (approx 5 minutes and add peppers. Place fajita mixture in the tortilla. 3. Add meat to pan (add more oil if necessary). Let each person add their own toppings and wrap tightly.
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