PERFECT CAKE-MIX CUPCAKES
This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.-Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer., Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.
Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
YELLOW CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
- In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
- Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
- Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
- Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and cool completely.
- Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
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
THE PERFECT YELLOW CUPCAKE
Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. null There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
- Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
- Make the Cupcakes: Preheat the oven to 350 degrees F.
- In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
- Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
- Tie the cake pull charms to the ends of the ribbons.
- Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.
TIRAMISU CUPCAKES
Make and share this Tiramisu Cupcakes recipe from Food.com.
Provided by Cook4_6
Categories Dessert
Time 48m
Yield 24 Cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and line pan with cupcake liners.
- Sift cake mix into a small bowl and set aside.
- In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
- Stir cake mix into wet ingredients.
- Using half of the batter, fill cupcake liners about 1/3 full.
- With the remaining cake batter, add the strong coffee and mix. Add 1 or 2 tablespoons of flour to thicken the batter.
- Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. Take a toothpick and gently swirl the coffee layer into the vanilla layer being careful not to mix, but instead marble.
- Bake for 16-20 minutes or until an inserted knife comes out clean. Allow to cool completely.
- Filling: Combine all ingredients in a small bowl using a spoon.
- Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
- To assemble, scoop a small piece of cake out the top of each cupcake (I use an apple corer to grab a tiny piece from the center). Generously spoon in your filling, icing any overage across the top of the cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings, cocoa powder, and/or a chocolate covered espresso bean.
Nutrition Facts : Calories 278.4, Fat 17.8, SaturatedFat 8.1, Cholesterol 49.4, Sodium 210.1, Carbohydrate 27.2, Fiber 0.2, Sugar 20.7, Protein 3
PERFECT CUPCAKES
A fool proof recipe for making perfect nice sized cupcakes!
Provided by charl91
Time 40m
Yield Makes Cakes
Number Of Ingredients 13
Steps:
- Preheat the oven to Gas Mark 6 (or a medium temperature). Line your muffin tray with the muffin cases.
- Beat the egg in a mixing bowl and mix in the milk and vegetable oil. Add the sugar and whisk until sugar has dissolved.
- Sift in the dry ingrediants: flour, baking powder, salt - and mix together until smooth.
- NB: If you are adding colouring or flavouring add it now.
- TIP: If there are bubbles in your mixture giving it a mousse kind of appearance you will have light fluffy cakes!
- Fill the muffin cases TWO THIRDS full. This is important so as not to create small or overflowing mushroom looking cupcakes.
- Cook in the middle of the oven for 25 minutes (approx. depending on your oven!).
- Leave to cool and then decorate as you wish!
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
More about "perfect cake mix cupcakes recipes"
PERFECT CUPCAKE RECIPE USING A MIX - TIDYMOM®
From tidymom.net
4.4/5 (442)Category CupcakesCuisine AmericanTotal Time 25 mins
- In a large bowl, combine cake mix, eggs, butter and water using an electric mixer on low for one minute, then mix on high for one minute.
PERFECT CAKE MIX CUPCAKES - REAL MOM KITCHEN - 5 ...
From realmomkitchen.com
Reviews 38Estimated Reading Time 2 mins
- 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
- Fill paper liners two-thirds full. Bake 12 to 20 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing. Makes 22-24 cupcakes.
PERFECT CAKE-MIX CUPCAKES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 24Total Time 25 minsCategory DessertsCalories 134 per serving
YOUR PERFECT VALENTINE CAKE OR CUPCAKES IN FOUR EASY RECIPES
From allcakeprices.com
PERFECT CAKE-MIX CUPCAKES RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE PERFECT CUPCAKES FROM A MIX? – CUP CAKE JONES
From cupcakejones.net
EASTER CAKE MIX COOKIES - MOM ON TIMEOUT
From momontimeout.com
7 RULES FOR BAKING THE PERFECT CAKE (AND HOW TO FIX ANY ...
From chatelaine.com
PERFECT CAKE MIX CUPCAKES | RECIPES | STLTODAY.COM
From stltoday.com
PERFECT CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING ...
From camilamade.com
CUPCAKE PERFECTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE PERFECT CUPCAKES EVERY TIME - TWO SISTERS
From twosisterscrafting.com
BAKER SHARES HACK TO MAKE GOURMET CUPCAKES FROM BOXED CAKE …
From 12tomatoes.com
EASY CHOCOLATE CUPCAKE RECIPE | THE PERFECT PARTY FOOD ...
From createbakemake.com
THERE'S A BOXED CAKE MIX HACK THAT MAKES YOUR …
From buzzfeed.com
PERFECT VANILLA CUPCAKES RECIPE - HOW TO MAKE ... - DELISH
From delish.com
EASY CHOCOLATE CUPCAKES (MADE FROM A BOX MIX AND SO GOOD!)
From thefirstyearblog.com
HOW TO MAKE PERFECT CUPCAKES FOR ANY OCCASION
From today.com
ANGEL FOOD CAKE CUPCAKES - READY SET EAT
From readyseteat.com
PERFECT CAKE MIX CUPCAKES - AMERICAN RECIPES
From fooddiez.com
HOMEMADE ANGEL FOOD CUPCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
GREEN VELVET CUPCAKES WITH CREAM CHEESE FROSTING - PLAIN ...
From plainchicken.com
ANGEL FOOD CAKE CUPCAKES - BURNBRAE FARMS
From burnbraefarms.com
VANILLA CUPCAKES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
52 PERFECT: CAKE MIX INGREDIENT RECIPES IDEAS | CAKE MIX ...
From pinterest.ca
CUPCAKES FROM A MIX RECIPES | ALLRECIPES
From allrecipes.com
MOIST CUPCAKES WITH BOXED CAKE MIX - ZESTUOUS
From zestuous.com
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING - BOULDER ...
From boulderlocavore.com
ANGEL FOOD CUPCAKES WITH STRAWBERRY FROSTING - TWO SISTERS
From twosisterscrafting.com
PERFECT YELLOW/VANILLA CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
PERFECT CAKE MIX CUPCAKES - REAL MOM KITCHEN - | RECIPE ...
From pinterest.com
PERFECT CAKE-MIX CUPCAKES | SIMPLY SWEET ERIN
From wwwsimplysweet.wordpress.com
CAKE MIX WITH SODA CUPCAKES - FOOD FUN & FARAWAY PLACES ...
From kellystilwell.com
PERFECT CAKE-MIX CUPCAKES RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
FLUFFY ANGEL FOOD CUPCAKES | THE BEST HOMEMADE ANGEL FOOD ...
From lifeloveandsugar.com
THIS RECIPE FOR CAKE BOX MIX CUPCAKES IS THE BEST CAKE …
From rufflesandrainboots.com
CAN I USE ANGEL FOOD CAKE MIX FOR CUPCAKES? – CUP CAKE JONES
From cupcakejones.net
VERY CHERRY CUPCAKES | THE PERFECT PINK CUPCAKES RECIPE!
From delightfulemade.com
#30-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #cupcakes #desserts #easy #cakes #3-steps-or-less
You'll also love
Related Search