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Pina Colada Cupcakes go down easy, with a perfect balance of rum extract and real pineapple. Ingredients: 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 3/4 cup buttermilk 3 eggs 1 teaspoon pure vanilla extract 1/2 teaspoon rum extract 1 1/2 cups granulated sugar 1 can (8 ounces) crushed pineapple drained 1 cup pecans chopped, (optional) Makes: About 18 standard cupcakes. Each cupcake serves 1. Instructions 1. Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs, vanilla and rum extract. Stir in sugar, pineapple and, if desired nuts. Add flour mixture; mix well. Pour into prepared pan. 2. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
BASIC YELLOW CUPCAKES
True classics! Whether served for brunch, showers or after-school treats, iced in any flavor, our Basic Yellow Cupcakes always work. Ingredients: 3 cups cake flour sifted
2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups granulated sugar 2/3 cup butter or margarine 2 eggs 1 ½ teaspoons pure vanilla extract 1 1/4 cups milk Makes: About 12 standard cupcakes. Each cupcake serves 1.
Instructions 1. Preheat oven to 350°F. 2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. 3. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. 4. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. 5. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
What a flavor combination--hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around! Ingredients:
2 cups all-purpose flour 2 cups granulated sugar 2 teaspoons ground cinnamon 2 teaspoons baking soda 4 eggs 1 cup vegetable oil 4 cups (approx. 1 lb) carrots freshly shredded 2/3 cup nuts chopped Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
Instructions 1. Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well. 2. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups. 3. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely. 4. Do not use pre-shredded carrots. 5. Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet
and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing
Less crumbs, more fun! Everyone gets his own fudgy brownie cupcake, studded with nuts and crowned with a swirl of icing. Ingredients: 1 3/4 cups all-purpose flour 1/2 teaspoon salt 4 squares unsweetened chocolate chopped 1 1/2 cups (3 sticks) butter cut into pieces 1 1/2 cups granulated sugar 4 eggs lightly beaten 2 teaspoons clear vanilla extract 2 cups pecans chopped (optional) Makes: Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes. Instructions Preheat oven to 350°F. 1. Line standard muffin pan with baking cups. 2. In medium bowl, combine flour and salt. 3. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. 4. In large bowl, combine chocolate mixture with sugar; mix well. 5. Whisk in eggs and vanilla. 6. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. 7. Distribute brownie mixture evenly into baking cups. 8. Bake 18-20 minutes or until toothpick inserted comes out clean. 9. Cool cupcakes in pan on cooling rack for 5-8 minutes. 10. Remove cupcakes from pan; cool completely.