YELLOW SOUR CREAM CUPCAKES
This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.
Provided by Marie
Categories Dessert
Time 35m
Yield 20-24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and insert paper liners in muffin tins.
- Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
- Add sour cream and vanilla.
- Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
- Mix just until combined.
- Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
- Spread frosting generously on each cupcake.
Nutrition Facts : Calories 595.4, Fat 35.8, SaturatedFat 21.5, Cholesterol 150.8, Sodium 287.2, Carbohydrate 64.7, Fiber 0.5, Sugar 47.9, Protein 5.7
FLOWER CUPCAKES
Steps:
- Heat the oven to 350 degrees F. Line muffin pans with paper liners.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.
RED VELVET CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 2h5m
Yield 18 to 20 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES
Barefoot Contessa(Ina Garten) is one of my favorite cooks,she made these cupcakes on the show this morning and they look so delicious,I'm going to make them this afternoon. Ina made a peanut butter frosting for them,but I'm going to frost them with chocolate cream cheese frosting instead.
Provided by Patsy G
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
More about "ina garten yellow cupcakes food"
INA GARTEN'S CHOCOLATE GANACHE CUPCAKES - YOUTUBE
ウェブ 2010年2月28日 Fast-forward to better TV. Ina glosses the top of each cupcake with silky homemade ganache that's made with chocolate chips, cream and a hit of coffee!Subscribe to …
From youtube.com
著者 Food Network閲覧数 51.8万
From youtube.com
著者 Food Network閲覧数 51.8万
INA GARTEN YELLOW CAKE RECIPE - DELISH SIDES
ウェブ 2023年8月20日 Description. Ina Garten basic Yellow Cake Recipe from the “Barefoot Contessa” cookbook is one of the best and easy yellow cake recipes ever. This homemade moist Yellow Cake is made with …
From delishsides.com
料理 American, Uk合計時間 55 分カテゴリ Dessertカロリー 674 (1 人分)
From delishsides.com
料理 American, Uk合計時間 55 分カテゴリ Dessertカロリー 674 (1 人分)
INA GARTEN JUST GAVE FANS THE CHOCOLATE CUPCAKE RECIPE ...
ウェブ 2021年9月16日 The celebrity chef has a point. Not into chocolate frosting? Garten's Instagram followers and ardent recipe recreators have your back. Several responded …
From mashed.com
From mashed.com
INA GARTEN GIVES ICONIC BAREFOOT CONTESSA COCONUT ...
ウェブ 2022年4月13日 Home. Celebrity. Ina Garten Gives Iconic Barefoot Contessa Coconut Cupcakes a Fun Easter Twist. Ina Garten makes her classic coconut cupcakes but …
From cheatsheet.com
From cheatsheet.com
BAREFOOT CONTESSA VANILLA CUPCAKES RECIPES
ウェブ Ingredients. Steps: Heat the oven to 350 degrees F. Line muffin pans with paper liners. Loaded. 0% Cream the butter and sugar in the bowl of an electric mixer fitted with the …
From tfrecipes.com
From tfrecipes.com
TRADITIONAL INA GARTEN BIRTHDAY CAKE WITH VANILLA …
ウェブ 2022年8月10日 Ingredients. To Make the Cake. 18 tablespoons (2 1/4 sticks) of unsalted butter, at room temperature. 3 cups of sugar. 6 extra-large eggs, at room temperature. 8 ounces (about 1 cup) of sour cream, at room temperature. 1 1/2 teaspoons of pure vanilla extract. Zest of 1 …
From cakedecorist.com
From cakedecorist.com
YELLOW CUPCAKES WITH STRAWBERRY FROSTING ~ PERFECT FOR …
ウェブ 2022年4月1日 13. reviews. My birthday cupcakes with strawberry frosting are perfect for any spring or summer celebration ~ the fluffy yellow cupcakes are topped with the ultimate fresh strawberry cream cheese buttercream. Published: 04/01/2022 Updated: 04/01/2023 …
From theviewfromgreatisland.com
From theviewfromgreatisland.com
INA GARTEN JUST DROPPED THE RECIPE FOR HER ICONIC EASTER ...
ウェブ 2022年4月13日 Although Garten does not include this tidbit in her official recipe, each cupcake is visibly topped with a yellow marshmallow peep. Last but not least, if you …
From mashed.com
From mashed.com
BAREFOOT CONTESSA | SOUR CREAM COFFEE CAKE | RECIPES
ウェブ Sour Cream Coffee Cake. Serves 8 - 10 | Level: Beginner. For the cake: 12 tablespoons (1½ sticks) unsalted butter, at room temperature. 1½ cups granulated sugar. 3 extra-large eggs, at room temperature. 1½ teaspoons pure vanilla extract. 1¼ cups sour cream, at room temperature. 2½ …
From barefootcontessa.com
From barefootcontessa.com
I TRIED INA GARTEN’S FAMOUS CHOCOLATE CAKE AS CUPCAKES AND ...
ウェブ 2021年9月24日 So when Ina posted on Instagram that she adapted her famous Beatty’s chocolate cake recipe (which also happens to be my favorite chocolate cake of all …
From thekitchn.com
From thekitchn.com
INA GARTEN YELLOW CUPCAKES RECIPES
ウェブ Ingredients. Steps: Heat the oven to 350 degrees F. Line muffin pans with paper liners. Loaded. 0% Cream the butter and sugar in the bowl of an electric mixer fitted with the …
From tfrecipes.com
From tfrecipes.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
ウェブ Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage. Dinner. Intermediate. Mushroom & Leek Bread Pudding. Sides. Intermediate. Twice-Baked …
From barefootcontessa.com
From barefootcontessa.com
INA GARTEN'S CARROT & PINEAPPLE CUPCAKE WITH MAPLE …
ウェブ 2010年11月11日 Ina Garten's Carrot & Pineapple Cupcake with Maple Cream Cheese Frosting (REDUCED FAT & 404 Calories) - Honey, Whats Cooking. Home » Recipes. Published: Nov 11, 2010 · Modified: Mar 23, 2023 by Nisha · This post may contain affiliate links · 12 Comments.
From honeywhatscooking.com
From honeywhatscooking.com
BAREFOOT CONTESSA | BEATTY'S CHOCOLATE CAKE | RECIPES
ウェブ Beatty's Chocolate Cake. Serves 8 or makes 24 cupcakes | Level: Intermediate. 1¾ cups all-purpose flour. 2 cups sugar. ¾ cups good cocoa powder, such as Valrhona. 2 teaspoons baking soda. 1 teaspoon baking powder. 1 teaspoon kosher salt. 1 cup buttermilk, shaken. ½ cup …
From barefootcontessa.com
From barefootcontessa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love