Ingredients:
2 1/4 CUPS all-purpose flour
1 1/2 cups sugar
2 1/2teaspoons baking powder
1 teaspoon salt
3/4 cup margarine or butter softened
3/4 cup whole milk
1 1/2teaspoons vanilla extract
3 large eggs
Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin-pan cups with fluted paper liners.
In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk, not paddle, so cupcakes will rise properly when baked), mix flour, sugar, baking powder, and salt until combined. Add margarine or butter, milk, vanilla, and eggs, and beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
Spoon batter into muffin-pan cups, filling each cup about half full. Bake 22 to 25 minutes or until toothpick inserted in center of a cupcake comes out clean. Immediately remove cupcakes from pans, and cool completely on wire rack.
While cupcakes are cooling, prepare choice of frosting, and use tofrost cool cupcakes.
Prepare Vanilla Cupcakes at left but in step 2, add 2 teaspoons freshly grated lemon peel with vanilla. Frost as desired.
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
3/4 cup packed brown sugar
2/3 cup unsweetened cocoa
1 1/2teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2CUPS whole milk
1/2 cup margarine or butter softened
2 teaspoons vanilla extract
2 large eggs
Preheat oven to 350oE Line twenty-four 2Yz-inch muffin-pan cups with fluted paper liners.
In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk, not paddle, so cupcakes will rise properly when baked), mix flour, sugars, cocoa, baking powder, baking soda, and salt until combined. Add milk, margarine or butter, vanilla, and eggs, and beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl wim rubber spatula.
Spoon batter into muffin-pan cups, filling each cup about two-thirds full. Bake 22 to 25 minutes or until toothpick inserted in center of a cupcake comes out clean. Immediately remove cupcakes from pans, and cool completely on wire rack.
While cupcakes are cooling, prepare choice of frosting, and use to frost cool cupcakes.
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
3/4 cup creamy peanut butter
4 tablespoons margarine
or butter, softened
2 teaspoons vanilla extract
2 large eggs
Preheat oven to 350°£ Line twenty-four 2Y2-inch muffin-pan cups with fluted paper liners.
In large bowl, with mixer at low speed {with heavy-duty mixer, use whisk, not paddle, so cupcakes will rise properly when baked), mix flour, sugars, baking powder, and salt until combined. Add milk, peanut butter, margarine or butter, vanilla, and eggs, and beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
Spoon batter into muffin-pan cups, filling each cup about two-thirds full. Bake 20 to 22 minutes or until toothpick inserted in center of a cupcake comes out clean. Immediatdy remove cupcakes from pans and cool completely on wire rack.
While cupcakes are cooling, prepare choice of frosting, and use to frost cool cupcakes.
Ingredients:
2 1/2cups all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 1/2teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3 ripe medium bananas, mashed
3 large eggs
2/3 cup low-fat (1 %) milk
1/2 cup margarine or butter softened
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
Preheat oven to 350°F. Line twenty-four 2Yz-inch muffin-pan cups with fluted paper liners.
In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk, not paddle, so cupcakes will rise properly when baked), mix flour, sugars, baking powder, baking soda, salt, and cinnamon until well combined. Add mashed bananas, eggs, milk, margarine or butter, lemon juice, and vanilla, and beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
Spoon batter into muffin-pan cups, filling each cup about two-thirds full. Bake 22 to 25 minutes or until toothpick inserted in center of a cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
While cupcakes are cooling, prepare choice of frosting, and use to frost cool cupcakes.
Ingredients:
3 cups all-purpose flour
3/4 cup sugar
1 tablespoon ground ginger
1 f/2teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup light (mild) molasses
1/2 cup margarine or butter, softened
2 large eggs
Preheat oven to 350°F. Line twenty-four 2Yz-inch muffin-pan cups with fluted paper liners.
In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk, not paddle, so cupcakes will rise properly when baked), mix flour, sugar, ginger, cinnamon, baking soda, and salt until combined. Add molasses, margarine or butter, eggs, and 1 cup watet; and beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
Spoon batter into muffin-pan cups, filling each cup about t'!{o-thirds full. Bake 23 to 25 minutes or until toothpick inserted in center of a cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
While cupcakes are cooling, prepare choice of frosting, and use to frost cool cupcakes.
Ingredients:
3 cups confectioners' sugar
1/2 cup margarine or butter
(1 stick), softened
2 teaspoons vanilla extract
5 to 6 tablespoons whole milk
In large bowl, with mixer at low speed, beat confectioners' sugar, margarine or butter, vanilla, and 5 tablespoons milk until blended. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in remaining 1 tablespoon milk if needed for desired spreading consistency.
Ingredients:
4 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/2 cup margarine or butter softened
11/2 cups confectioners' sugar
1112 teaspoons vanilla extract
3 to 4 tablespoons whole milk
In small saucepan over low heat, or in microwave oven, melt chocolates. Cool slightly.
In large bowl, with mixer at low speed, beat chocolates with margarine or butter until blended. Add confectioners' sugar, vanilla, and 3 tablespoons milk, and beat until smooth. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in remaining 1 tablespoon milk if needed for desired spreading consistency.
Prepare Semisweet-Chocolate Frosting as above but beat in 2 tablespoonsmalted-milk powder with confectioners' sugar; use to frost cupcakes. Coarsely chop ~ cup malted milk-ball candies; sprinkle over frosted cupcakes.
Prepare Semisweet-Chocolate Frosting as above, but substitute 3 ounces milk chocolate, melted and cooled, for semisweet chocolate.
Ingredients:
6 ounces cream cheese, softened
2 cups confectioners' sugar
2 tablespoons margarine softened
1 teaspoon vanilla extract
In large bowl, with mixer at low speed, beat all ingredients until blended. Increase speed to mediUm; beat until frosting is smooth and creamy, about 2 minutes, occasionally scraping bowl with rubber spatula.
Prepare Cream-Cheese Frosting as above but substitute 1~ teaspoons freshly grated lemon peel for vanilla.
Ornamental Icing
Ingredients:
1 package (16 ounces)
confectioners' sugar
3 tablespoons meringue powder*
assorted food colorings (optional)
In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and ~ cup warm water until blended and mixture is so stiff that knife drawn through it leaves a clean- cut path, about 5 minutes.
If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small metal spatula, artists' paintbrushes, or decorating bags with small writing tips, decorate cupcakes with frosting. (You may need to thin frosting with a little warm water to obtain the desired spreading or piping consistency.)
last updated 9/22/01