Here are some other great links to tasty recipes:
- http://www.marthastewart.com/
- http://www.foodnetwork.com/recipe-collections/cupcake/index.html
- http://www.cupcakerecipes.com/
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup (1 stick) butter or margarine at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs at room temperature
- 1 1/2 teaspoons Red icing color (or food coloring)
- 1 teaspoon vanilla extract
- 1 cup buttermilk at room temperature
- 2 tablespoons water
- 1 1/2 teaspoons white vinegar
- 1 teaspoon baking soda
Makes:
About 20 standard cupcakes.Instructions:
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, sift together flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing after each one, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups- fill no more than two-thirds. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Cream Cheese Icing
Cream Cheese Icing
Ingredients:
- 1 cup (2 sticks) unsalted butter at room temperature
- 2 packages (8 ounces each) cream cheese at room temperature
- 8 cups confectioners' sugar (about 2 lbs.)
- 1 tablespoon milk
Instructions:
In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.
*You want the icing to be somewhat thick for frosting the cupcakes- otherwise, it will run over the sides if it is too thin. I also like to fill the center of my cupcakes with the cream cheese. To do this, use an apple corer or spoon (I actually use one of my decorating tips upside down- put the wide end into the center of the cupcake, push down until you hit the bottom and twist- the center comes out perfectly! Use a toothpick to scrape out the cake before doing the next one.) Fill a piping bag half full with icing (I just cut the end off with no tip) and fill the center of each cupcake to the top. Frost the top of the cupcake using the same bag in swirls, or use your favorite decorator tip and design.
*You want the icing to be somewhat thick for frosting the cupcakes- otherwise, it will run over the sides if it is too thin. I also like to fill the center of my cupcakes with the cream cheese. To do this, use an apple corer or spoon (I actually use one of my decorating tips upside down- put the wide end into the center of the cupcake, push down until you hit the bottom and twist- the center comes out perfectly! Use a toothpick to scrape out the cake before doing the next one.) Fill a piping bag half full with icing (I just cut the end off with no tip) and fill the center of each cupcake to the top. Frost the top of the cupcake using the same bag in swirls, or use your favorite decorator tip and design.
