YELLOW COLORED CUPCAKES WITH CREAM CHEESE FROSTING
INGREDIENTS
2 sticks + ¼ stick of butter room temperature(1 cup +1/4
cup)
3 cups granulated white sugar
3 cups all purpose flour
6 eggs large room temperature
1 cup sour cream room temperature
2 teaspoon vanilla
extract
1/3 cup corn starch
1 teaspoon baking soda
1 teaspoon salt
For the cream cheese frosting
INGREDIENTS
3 sticks of unsalted
butter room temperature
1 pound of cream cheese room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
METHOD FOR THE CUPCAKES
Preheat oven to 350 degrees F OR 180 Degrees C.Line
the cupcakes cups with paper liners.
In a bowl mix the flour,salt,baking soda and cornstarch
together sift and set aside.In another bowl using an electric beater at a high
speed beat the sugar and butter together till it is creamy and fluffy .Now add
the eggs one at a time beating well after each addition.add the sour cream and
vanilla extract,Beat well till well blended.Now add the flour-baking soda-corn
starch-salt mixture and beat well at a low speed till all ingredients are well
combined.Fill the line cupcakes cups with the batter about 2/3 full.bake in a
preheated oven for about 20 -30 minutes or till a toothpick inserted at the
center of the cupcakes comes out clean.Let the cupcakes cool in the oven for
10-15 minutes.Remove from oven and allow the cupcakes to cool completely
before removing them from the cupcakes pans and frosting the cupcakes.
For the frosting
In a bowl using an electric beater beat the butter and cream
cheese at high speed .Turn the speed of the beater to low and add in the sugar
and vanilla extract and beat well till a smooth frosting mixture is formed.Top
or pipe this frosting on top of your cupcakes.
MOIST CUPCAKES
11/2 Cups all purpose flour sifted
1 cup granulated sugar
1 Teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup water
1/2 cup any vegetable oil
1 teaspoon vinegar
1 cup granulated sugar
1 Teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup water
1/2 cup any vegetable oil
1 teaspoon vinegar
For the Frosting
2 cups powdered sugar
½ cup cocoa powder unsweetened
6 tablespoons of butter room temperature
6 tablespoons of milk
1 teaspoon vanilla extract
METHOD
Preheat oven to 350 degrees for 180 degrees C.Line the
cupcakes pan with paper liners.
In a bowl mix the flour and cocoa powder together.Now add in
the sugar ,water and oil and Beat with
an electric beater till all ingredients are well combined .Now add in the
vinegar and mix well .Make sure that the batter
is very smooth and without any lumps before spooning into the cupcake
pans.Bake for about 20-25 minutes or till a toothpick inserted at the center of
the cupcakes comes out clean.leave the cupcake pan in the oven to cool for
about 10 minutes.remove from the oven and cool the cupcakes completely before
frosting them.
Method
In a bowl using an electric
beater beat the butter till it forms a creamy texture.add vanilla extract and
beat well.add the milk and sugar and cocoa powder till a soft smooth frosting
is formed.Pipe this rich dark chocolate frosting on your cupcakes.
RICH CARROT RAISINS CUPCAKES
INGREDIENTS
2/3 cup all purpose flour(sifted)
125 gm carrots grated
125 gm granulated sugar
125 gm raisins
½ teaspoon vanilla extract
120 ml vegetable oil
1 teaspoon baking
powder(sifted)
Salt a pinch(sifted)
2 eggs large
2 teaspoon zest of orange
For the frosting
50 grams butter room temperature
250 grams powdered sugar
125 grams cream cheese cold
METHOD
Preheat oven to 180 degrees C
OR 350 degrees F.Line the cupcake cups with paper liners.
In a bowl mix the sifted
flour,baking powder and salt mixture together and set aside.In another bowl
using an electric beater beat the eggs and sugar together till it is creamy and
fluffy.Now add in the orange zest,vanilla extract and oil to this well beaten
egg-sugar mixture and beat well till completely blended.
Add the sifted dry flour –baking
powder-salt mixture spoon by spoon and beat well after each addition till all
ingredients are well incorporated.Using a spoon add in the raisins and grated
carrots and mix well gently.
Pour this batter in paper lined
cupcakes cups about 2/3 full and bake
for about 20-25 minutes till cooked or a toothpick inserted at the center comes
out clean.Let the cupcakes cool for 10 minutes.Remove from oven and cool
completely before frosting.The cooked cupcakes will be spongy and brownish in
color.
For the frosting
Using an electric beater beat
the butter and sugar together at a high speed till it turn creamy and
fluffy.Now add in the cold cream cheese and beat well with the beater for about
3-5 minutes till the frosting becomes fluffy.Pipe this frosting onto the
cupcakes.
CHOCOLATE PEANUT BUTTER CUPCAKE
INGREDIENTS
2 Cups all purpose flour
11/2 cup granulated sugar
½ cup peanut butter
11/2 teaspoon baking powder
A pinch of baking soda
1 teaspoon salt
3 tablespoons cocoa powder
1 cup milk
Teaspoon vanilla extract
3 eggs large
Method
Preheat oven to 350 degrees F OR 180 degrees C. Line the
cupcake cups with paper liners.
In a bowl mix the flour, salt, baking powder ,baking soda and
salt together .Sift .now mix Add cocoa powder to this sifted dry ingredients
mixture.mix well and set aside.
Take another bowl and using an electric beater at a high
speed beat the butter and sugar together till it is
light and creamy. Now add in eggs one at a time. Beating well after each
addition till the eggs are well blended
into the mixture .Add the vanilla extract and beat well again. Turning
your beater to a low speed add in the flour and milk alternately with a spoon
(flour-milk-flour) beginning and ending with flour. Mix well till all
ingredients are completely well incorporated. Now spoon this prepared batter in the paper lined
cups about 2/3 full and bake in the preheated oven for about 20-25 minutes
until cooked or till a toothpick inserted at the center of the cupcakes comes
out clean. Leave the cupcakes pan in the oven and let it cool for about 10
minutes. Remove the cupcakes pan from the oven and allow the cupcakes to cool
completely before frosting them.
For frosting you can use butter cream frosting, or directly
apply peanut butter as frosting on top of the cupcakes.
