Quick And Easy Cupcakes Food

QUICK AND EASY CUPCAKES

Steps:

• 1. Preheat oven to 350° F (180° C). Line 12-cup muffin pan with paper cupcake liners; set aside.
• 2. Combine flours and baking powder in medium bowl; set aside.
• Beat one margarine stick with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and 1 tsp (5 ml) vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
• 3. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
• 4. Meanwhile, blend remaining margarine stick, icing sugar, remaining milk and remaining vanilla until blended. Beat on medium-high speed, scraping sides occasionally until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.

QUICK AND EASY CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line muffin tins with cupcake wrappers.
• In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
• Add in eggs and extract; beat very well for 5 minutes on high speed.
• Add flour, baking soda and salt. (sift first for fluffier cake).
• Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
• Use an ice cream scooper to evenly distribute mix in muffin cups.
• Bake for 15-20 minutes.

QUICK AND EASY COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees.
• Line muffin tin with paper cupcake liners and set aside.
• In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.
• Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).
• Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
• Transfer to a rack to cool.
• Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with flaked coconut.

SIMPLE VANILLA CUPCAKES

Steps:

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
• In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

CUPCAKE RECIPE

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.