This is a very basic recipe because with this batter as a base you can make infinite combinations for cupcakes and cakes, you’ll see how easy it is and OMG is foolproof
Yellow Cake Cupcakes with Chocolate Frosting. Get as fancy as you want, but nothing beats good old fashioned yellow cake with plain ol' chocolate frosting
You can push a toothpick into the center of a cupcake, if it comes out clean than your cupcakes have finished baking, so you can take them out of your oven to cool
Yellow Cake Cupcakes with Chocolate Buttercream for Two are perfect for those times when you need just a little something sweet, and the batch doubles beautifully if you’re having a small dinner party for four
Heavenly Cake Baker Submission #22 (Free Choice)My "to do" list is long, so I intentionally compared the list of cakes Marie has already baked to the quick and easy list and came up with Yellow Butter Cupcakes for this week's submission. It made 16 cupcakes
Moist, light and buttery yellow cake. these cupcakes were made for Pat's birthday on New Years Eve. Since I used a decorator bag to pipe the icing it is a little stiffer then if I was going to hand frost the cupcakes
So I wanted to make some yummy mocha cupcakes for the party. Gluten-Free mocha cupcakes. Makes 30 cupcakes. Place in the fridge and whisk every 5-10 minutes until frosting begins to hold its shape, then pipe on top of cupcakes 30 cupcakes adapted from Nothing But Delicious
Strawberry Scones, My Dad's Birthday Cake, Strawberry Filled Cupcakes with Mascarpone Frosting, you get the hint) I make smoothies and just eat them out of the fridge
It can also be made into cupcakes which I'm sure would turn out perfectly. Yellow Cake with Milk Chocolate ButtercreamRecipe from Karen Demasco's The Craft of Baking Ingredients 2 tablespoons unbleached all-purpose flour12 tablespoons (1 11/2) unsalted butter, very soft, plus extra for the pans1 3/4 cup sugar1 1/2 teaspoons pure vanilla extract7 large egg yolks3 cups cake flour1 teaspoon kosher salt3/4 teaspoon baking soda1 cup plus 2 tablespoons sour cream7 large egg whitesButtercream4 1/2 ounces milk chocolate, roughly chopped12 ounces (3 sticks) unsalted butter at room temperature3/4 cup egg whites (about 5 large egg whites)3/4 cup sugar3/4 teaspoon pure vanilla extract3/4 teaspoon kosher saltFor the cake
Matcha Cupcakes with Matcha Cream Cheese FrostingAdapted from Showfood Chef Yields. 15-24 cupcakes (depends on the size paper liners you use)Ingredients2 cups flour1/2 tablespoon baking powder1/4 teaspoon salt6 oz (1 stick plus 2 table spoons) unsalted butter, at room temp1 1/2 cups sugar2 eggs + 1 egg yolk2/3 cups milk2-3 tablespoons matcha powderDirections- preheat oven to 350 degrees and line your cupcake pans with paper liners- In a small bowl combined your dry ingredients. 15-24 cupcakes
These Strawberry-Lemonade Cupcakes are just the right combination of tart and sweet. And even though the standard-sized cupcakes look prettier, I think these cupcakes in mini-size are the way to go
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