Recipes tagged with « Cupcakes »
Vanilla Pudding Cupcakes
Fluffy cupcakes made with boxed cake mix boosted by instant vanilla pudding for moisture. Eggs, oil, milk, and sour cream build richness and tender crumb. Baked in standard liners, these bake until tops bounce back, not just 20 minutes on the clock. Buttercream whipped with powdered sugar and real vanilla, light but holds its shape. Sprinkle tops for color and crunch. Simple swaps for dairy, pantry staples. Signs to watch for doneness, tips to rescue dry cakes or dense frosting. Reliable method for day-to-day baking when time is tight but quality non-negotiable.
Twisted German Chocolate Cupcakes
Coconut pecan filling cooked low then chilled. Cocoa cupcakes with espresso kick for depth. Whipped chocolate buttercream with heavy cream for fluff. Modified baking times and half sugar reduction. Uses almond milk instead of regular, swaps vegetable oil for melted coconut oil imparting slight nutty notes. Filling holds structure cold but stays soft enough to pipe. Chocolate syrup drizzle finishes with extra gloss and moist topping. Pecan and coconut garnish offers crunch and chew contrast. Keys: watch batter consistency after boiling water, avoid overmixing. Cupcakes spring back under gentle press when done. Cooling fully crucial before filling or frosting to keep integrity.
Lime Coconut Mini-Cakes
Tiny tangy lime cupcakes topped with fluffy whipped coconut cream. Uses chilled coconut milk for a natural whipped texture. Adjusted quantities for easier scaling. Substitutes brown sugar for depth and uses almond extract instead of vanilla for a nutty note. Includes toasted coconut flakes and fresh lime supremes for garnish. Baked just till springy, cracked toothpick signals done. Key to aeration is beating egg and sugar thoroughly. Avoid heavy-handed folding to keep light crumb. Perfect for bite-sized tropical treats or party snacks.
Witch Hat Cupcakes
Chocolate cupcakes with orange frosting topped by witch hats made from mini cones coated in dark chocolate. Green and black licorice used for decoration around the hats. Treats have a crisp chocolate shell and bright citrus icing with candy accents. Prep involves baking base cupcakes, making frosting, coating cones, and assembling hats. Slightly chilled before and after assembly for texture. Suitable for vegetarians and free from nuts.
Beetroot Cupcakes with Mascarpone Cream
Beetroot shredded, butter, and lemon juice softened together. Flour, baking powder, and salt mixed. Eggs whipped with sugar, lemon zest, vanilla. Dry ingredients folded alternately with beet mix. A dozen cups filled, topped with slivered almonds, baked 18-23 minutes. Beetroot syrup made by boiling water, honey, sugar, shredded beetroot till syrupy, then strained. Mascarpone whipped with cream and sugar till stiff peaks. Assembly with mascarpone disk, cupcake, drizzle beet syrup.