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Showing posts with label CUPCAKE AND MUFFIN. Show all posts

Recipe Neapolitan Cupcakes

Recipe Neapolitan Cupcakes




Recipe Neapolitan Cupcakes
Neapolitan Cupcakes

Enjoy these beautiful chocolate cupcakes made using Betty Crocker™ Super Moist™ white cake mix and frosted in layers with Betty Crocker®

By Betty Crocker Kitchens
Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 cup unsweetened baking cocoa
1/2 cup miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 container (12 oz) Betty Crocker™ Whipped strawberry mist frosting
Assorted Betty Crocker™ Decorating Decors candy sprinkles

Additional miniature semisweet chocolate chip

Steps
    1    Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.

    2    Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.

    3    Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

    4    Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

Recipe - Cranberry Mimosa Cupcakes

These Cranberry Mimosa Cupcakes are made with a moist cupcake filled with orange and champagne flavor, then topped with cranberry frosting that’s flavored with a bit more champagne! They are a classic Cranberry Mimosa Cocktail in cupcake form – perfect for the holidays!
yield: 12-14 CUPCAKES



INGREDIENTS:

SPARKLING CRANBERRIES
1 1/2 cups (310g) sugar, divided
1/2 cup (120ml) water
1 cup (120g) fresh cranberries

CUPCAKES
6 tbsp (84g) unsalted Challenge butter, room temperature
3/4 cup (155g) sugar
1 tsp (5ml) vanilla extract
1/4 cup (57g) sour cream, room temperature
1 tbsp (15g) grated orange zest
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp (8g) baking powder
¼ tsp salt
3 tbsp (45ml) fresh squeezed orange juice, room temperature
7 tbsp (105ml) champagne, room temperature

FROSTING
1 cup (120g) fresh cranberries
2 tbsp (30ml) water
½ cup (104g) sugar
½ cup (112g) salted Challenge butter, room temperature
½ cup (95g) vegetable shortening
3 cups (345g) powdered sugar
2-4 tbsp (30-60ml) champagne

1-2 Oranges, sliced

DIRECTIONS:

  1. To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  3. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
  4. Visit Cranberry Mimosa Cupcakes @ lifeloveandsugar.com for full directions.

Recipe - Raspberry Chocolate Cupcakes

We found the adorable little heart cookies at Trader Joe's, but you can use any small cookie as a topper. Makes two dozen cupcakes.





INGREDIENTS
Cupcakes
2 ounces unsweetened chocolate, finely chopped
2 tablespoons Dutch-processed cocoa powder
⅓ cup boiling water
½ cup sour cream
¼ cup Framboise
1 cup plus 2 tablespoons cups unbleached all-purpose flour
¾ teaspoons baking soda
¼ teaspoon salt
4 tablespoons butter, softened but still cool
¾ cups granulated sugar
2 large eggs
¾ cups fresh or frozen raspberries, at room temperature and gently crushed
1 cup semi sweet chocolate chips

Raspberry Buttercream
¾ cups fresh or frozen raspberries, at room temperature
6 tablespoons unsalted butter, at room temperature
3 to 4 cups confectioners' sugar
1 teaspoon Framboise
1 tablespoon milk or cream, as needed

INSTRUCTIONS

  1. For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
  2. Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
  3. Combine flour, baking soda, and salt in a bowl and set aside.
  4. Visit Raspberry Chocolate Cupcakes @ flourarrangements.org for full instructions.

Recipe - Oreo Cupcakes With Cookies & Cream Frosting

This will make around 16-18 cupcakes. I was able to get 20 cupcakes out of this batter but that’s because I don’t like filling my cupcake liners too much with batter. I usually fill them 1/2 or 2/3 full and never more than that.
Yield: 16-18 cupcakes




Ingredients

For the cupcakes
All purpose flour: 1.5 cups
Baking powder: 1.5 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Granulated white sugar: 3/4 cup
Brown sugar: 1/2 cup
Oil: 3/4 cup [I used vegetable oil]
Buttermilk: 1 cup
Vanilla: 1 tsp [use pure vanilla extract]
Oreo: 1.25 cups, broken into small pieces + 16-18 Oreo halves
Eggs: 2, at room temperature

For the Cookies & Cream Frosting
Cream cheese: 4 oz, softened
Butter: 3/4 cup [1.5 stick], unsalted & at room temperature [it should still be firm to touch]
Confectioners sugar: 3-3.5 cups
Vanilla: 3/4 tsp
Salt: 1/4 tsp
Heavy cream/milk: 2-3 tbsp
Oreo crumbs: 1 cup, Oreos completely crushed in a blender & then strained
Mini oreos: for decorating the cupcakes

Instructions

  1. Line a muffin pan with cupcakes liners, set aside.
  2. Preheat the oven to 350 F degrees.
  3. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
  4. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in color, around 3-4 minutes.
  5. Add oil, vanilla and mix till combined.
  6. Visit Oreo Cupcakes With Cookies & Cream Frosting @ cookwithmanali.com for full instructions.
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