Golden Birthday Cupcakes Recipes
VANILLA CUPCAKES
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour mixture.
- Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
THE BEST BIRTHDAY CUPCAKES
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
Provided by Chris from Kansas
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8
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- Preheat the oven to 325°F with a rack in the center. Line standard muffin pans with cupcake papers and grease them lightly. Note: This recipe makes 28 cupcakes, so unless you have three pans you'll need to bake in batches. , To make the batter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a small bowl, combine the flour, salt, and baking powder. Set aside. , In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the flat beater attachment. The batter should fall in thick ribbons from the beater or whisk.
- Add the dry ingredients to the mixture in the bowl and mix (by hand or at low speed of your mixer) just enough to combine. Scrape the bottom and sides of the bowl, then mix again briefly to fully incorporate any residual flour or sticky bits.
- In a saucepan set over medium heat or in the microwave, bring the milk just to a simmer. Remove the pan from the heat and add the butter and oil, stirring by hand until the butter has melted. , With your mixer set at low speed, slowly mix the hot milk mixture to the batter. Scrape the bowl and mix briefly, just until smooth.
CHOCOLATE-FILLED GOLDEN CUPCAKES RECIPE | KING ARTHUR …
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- To prepare the filling: In a small cup set over hot water, or in the microwave, melt together the chocolate chips, butter, and corn syrup.
- Stir until smooth, then cool in the refrigerator until firm, about 1 hour., Preheat the oven to 350°F.
- Line 18 to 20 wells of two standard muffin pans with paper cups; spray the cups with non-stick vegetable oil spray., To prepare the cupcake batter: Beat the butter and sugar in a large mixing bowl until they're well combined., Add the eggs one at a time, beating well after each addition.
- Once all the eggs have been added, beat the batter at high speed of your electric mixer for 5 minutes, until it's light-colored and fluffy.
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