PrintCupcake Recipes
I must admit, my baking skills totally suck. Fairly recently I've become very good at making bread, especially foccacia and baguettes, but anything in the dessert realm is sure to come out deflated, flavorless, burnt or just weird. My point is, I've often used boxed batters for things like cupcakes or quick cakes to please my boyfriend. I know it's probably just as easy to make the batter from scratch, but some of the boxed cakes always come out moist and tasty. I want to make cupcakes with my nieces, but I want to try a homemade batter. Can anyone refer me to a tasty, EASY cupcake batter online or post their favorite here? I'm looking for anything that will go well with chocolate frosting. Thanks!
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6 Comments:
This is my mother's fail proof vanilla cupcake with chocolate icing. I have very fond memories of baking and eating them. It will be perfect for your nieces
Cupcake
6 tbs. butter melted
2 eggs
1/4 cup milk
1 tsp vanilla
1 cup flour
1 cup sugar
1 tsp baking powder
1/4 tsp salt
preheat oven 350
add cooled butter to eggs, then add milk, and vanilla
mix dry ingredients and then add to wet mixture
spoon the batter into muffin tins (makes about 14 cupcakes)
bake 15 minutes or until golden brown
Chocolate Icing
3 oz unsweetened chocolate melted
6 tbsp milk
3 cups powdered sugar sifted
6 tbsp butter
pinch of salt
1 tsp vanilla
add everything to a bowl & mix
GOOD LUCK : )
avryan at 7:41AM on 03/08/08
I don't have a paricular recipe to suggest, but I can recommend using foil baking cups rather than the traditional muffin pans.
Cupcakes made in the foil cups not only seem to bake more evenly, they're easier to store and transport.
The cups cost a bit more, but if you're careful you can reuse them many times by inserting new paper liners after each use.
srhcb at 10:45PM on 03/08/08
Check Heidi Swanson's site 101 Cookbooks. She is absolutely cupcake crazy and has loads of recipes. She's a photog so there are yummy photos of all of them, as well.
frederika at 1:48AM on 03/09/08
Okay, here is THE best yellowcake, cupcake recipe I've ever had. It was given to me by an instructor at the New School in NYC. It is easy, and always light and moist.
4 large eggs
2 cups sugar
2 teaspoons vanilla
3 cups sifted self-rising flour( this means sift before measuring),
1 pint heavy cream
1. Preheat oven to 350
2. Grease and flour a 9 1/4" x 13" x 2" cake pan, or if making cupcakes , it
makes 26-32 regular size cupcakes, use paper liners
3. In a large bowl, or stand mixer, beat eggs til foamy
4. Add sugar to eggs and beat til light and fluffy
5. Add vanilla, beat til blended
6. Alternately add sifted flour and heavy cream(1/3 flour, 1/2 cream, 1/3
flour, 1/2 cream 1/3 flour) Beat til well blended
7. Pour batter into pan, or cupcake pans. ( fill cupcake liner a little more
than half filled)
8. Bake for about 40-45 minutes for cake, 20-30 min for cupcakes
When done, they will be a light golden color, and spring back.
* add 4 tbl cocoa powder, unsweetened to make chocolate cake
* you can add different extracts to flavor it
Use Presto, Bisquick, or Aunt Jemima flour
Mich23 at 9:07AM on 03/09/08
Thanks so much for all of your help, I'm sure my nieces will love the cupcakes!
PumpkinBear at 12:32AM on 03/10/08
Here's an excellent blog with lots of awesome cupcakes: Cupcake Bakeshop. Some of them are complex, but she does have some simple recipes on there.
raspberry eggplant
charm city cupcake at 12:37AM on 03/10/08