A B C Cupcakes Recipes

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A-B-C CUPCAKES



A-B-C Cupcakes image

Apple Butter Cake is the ABC in question and your toddler/preschooler(s) will love these moist and sweet cupcakes that pack a whole lot of vitamin A.

Provided by Banriona

Categories     Dessert

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup wheat germ
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup unsweetened apple butter
1 cup apple juice concentrate
2 tablespoons apple juice concentrate
2 eggs
1 egg white
1 cup chopped dried apricot
cream cheese frosting (recipe below)
8 ounces light cream cheese, at room temperature
1/3 cup apple butter

Steps:

  • Preheat oven to 350°F Lightly butter and flour muffin tins.
  • Combine the dry ingredients in a large bowl. In another bowl, beat together the apple butter, juice concentrate, eggs, egg white, and apricots until well blended. Stir the apple butter mixture into the flour mixture until just blended.
  • Pour the batter into cupcake tins filling each to 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Transer the pans to a rack and cool for approximately 10 minutes before carefully removing the cupcakes to cool completely on cooling rack.
  • While cupcakes are cooling completely blend together the cream cheese and 1/3 cup apple butter until smooth and creamy. Once cupcakes are completely cooled, frost and refrigerate.

Nutrition Facts : Calories 108.4, Fat 3.1, SaturatedFat 1.6, Cholesterol 24.8, Sodium 155.7, Carbohydrate 17.7, Fiber 1.5, Sugar 9.5, Protein 3.4

CUPCAKE RECIPE



Cupcake recipe image

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

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

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

BASIC CUPCAKES



Basic Cupcakes image

Make and share this Basic Cupcakes recipe from Food.com.

Provided by Sam 3

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

2 eggs
1 teaspoon vanilla
2/3 cup sugar
1/2 cup butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
prepared frosting

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Place all ingredients in a bowl and beat together until mixture is smooth.
  • Line muffin pan.
  • Half fill each muffin paper with batter.
  • Bake 18 to 20 minutes or until toothpick comes out clean.
  • Frost as desired.

Nutrition Facts : Calories 161.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 206.9, Carbohydrate 19.3, Fiber 0.3, Sugar 11.2, Protein 2.2

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