37 EASY CUPCAKES YOU'LL LOVE
When you want an easy dessert, look no further than these cupcake recipes! From simple vanilla and chocolate to more indulgent flavors like red velvet and tiramisu, the possibilities are endless with cupcakes.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 37
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cupcake recipe in 30 minutes or less!
Nutrition Facts :
COLOURFUL CUPCAKES
These are fun to make and they taste good too! I like using plain white cupcake liners so you can see the colours through them. The end result looks complicated but it is really quite easy and quick.
Provided by Food.Is.Good
Categories Dessert
Time 27m
Yield 10 cupcakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees and place liners in muffin pans.
- Beat the butter and sugar until light and fluffy.
- Beat in eggs.
- Stir in flour and baking powder.
- Separate the batter into four bowls. Tint each one a different colour, (I use red/pink, blue, yellow and then mix blue and yellow to make green).
- Put a bit from each bowl into the paper liners, being careful not to mix them and make muddy colours. Use a different spoon for each colour. Fill the liners about 3/4 full. After, use a toothpick to stir the batters slightly. You do not want to create swirls; just get the air bubbles out.
- Bake for 17 minutes and allow to sit in pan for a minute or two after they come out. Transfer to a cooling rack to prevent the bottoms from becoming soggy.
- Apply icing if desired. You can use the same technique and have multicoloured icing.
Nutrition Facts : Calories 181, Fat 10.3, SaturatedFat 6.2, Cholesterol 66.7, Sodium 188.6, Carbohydrate 19.9, Fiber 0.3, Sugar 10.1, Protein 2.6
RAINBOW CUPCAKES
Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone's day
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and fill a cupcake tray with 10 cases.
- Beat the butter, vanilla and caster sugar together with an electric whisk until pale and fluffy. Gradually whisk in the eggs, scraping down the sides of the bowl after each addition.
- Mix in the flour and a pinch of salt until just combined. Divide into five bowls and colour each a different shade with a drop of food colouring. We chose red, yellow, green, blue and purple.
- Starting with the end of the rainbow (in our case purple), evenly spread 1 tsp of the mixture into each cupcake case using a piping bag or the back of a teaspoon. Top with 1 tsp of the next colour and spread - be careful not to mix the colours together whilst bringing the mix all the way to the edge of the case. Repeat until all the colours are used up and you're left with an even layer of red on the top.
- Bake for 15 mins, until a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, beat the butter until very soft. Add the icing sugar, vanilla extract and a pinch of salt and whisk together until smooth (start off slowly to avoid an icing sugar cloud). Beat in the milk until combined.
- Pipe the buttercream on top of the cupcakes using a circular nozzle, or spread on with a palette knife. Top with sprinkles, if you like.
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CUPCAKE RECIPE
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
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- Preheat the oven to 170C/160C Fan/Gas 3. Line two 12-hole cupcake trays with cupcake cases.
- For the cupcakes, beat the flour, sugar, baking powder, salt and butter together in a freestanding mixer with a paddle attachment (or use a handheld electric whisk).
- In a separate bowl, whisk the eggs, vanilla extract and remaining milk together. Pour into the flour mixture and beat until the mixture is smooth.
- Divide the batter equally between four bowls and colour each one with food colouring, so you end up with four brightly coloured bowls of cake mixture.
- Now layer the coloured mixtures in the cupcake cases. Starting with one colour, divide the mixture equally between the cupcake cases and smooth it out so you have a layer at the bottom.
- Carefully transfer to the oven and bake for 20–25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack to cool completely.
- For the vanilla buttercream, beat the butter with a handheld electric mixer until soft. Sift in the icing sugar and incorporate to make a smooth icing.
- When the cupcakes are cold, pipe the vanilla buttercream on top of the cakes and decorate with the hundreds and thousands. To finish, top each cupcake with a glacé cherry to resemble a red nose.
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