Basic White Cupcakes
¾ pound (3 sticks) butter, room temperature
2 cups sugar
5 large eggs at room temperature
1 ½ teaspoons vanilla
3 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Cream butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low, add the eggs 1 at a time, scraping down the bowl after each addition. Add the vanilla and mix well.
In a separate bowl, sift together 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.
Line a muffin pan with liners. Fill each liner ¾ full. Bake at 400⁰ F for 20 - 30 minutes or until the tops are slightly brown and a toothpick comes out clean. (Makes 3 dozen)
Basic Chocolate Cupcakes
3 egg whites
¾ cup sugar
Whip egg whites until stiff peaks form. Add sugar. Mix together & set aside.
½ cup butter
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
1 ½ teaspoons baking soda
½ cup cocoa powder
2 ½ cups flour
1 cup milk (Makes 3 dozen)
½ cup water
Mix together butter, egg yolks and sugar. Add vanilla. In separate bowl mix dry ingredients. Add together milk and water. Alternate adding dry and wet ingredients. Mix well after each addition. Fold in egg whites. Bake at 375⁰ F 15 – 20 minutes.
Coconut Cupcakes
Use basic White Cupcakes but add the following:
1 ½ teaspoons pure almond extract
14 ounces coconut, divided.
Follow directions above, adding almond extract with vanilla. Fold in 7 ounces coconut just before you put the batter in the liners.
Cream Cheese Frosting
1 pound (16 oz) cream cheese at room temperature
¾ pound (3 sticks) butter, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 ½ pounds powdered sugar
Cream together cream cheese & butter. Add vanilla and almond extracts. Add powdered sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.
Penuche Frosting
½ cup butter
¾ cup brown sugar
¾ cup cream
Bring to a boil. Simmer 1 minute, stirring constantly. Cool slightly and add:
4 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
Mix well – until smooth. If using on cupcakes, cool, stirring occasionally. If it's too hot, it will run off when you frost them.
My Secret Ingredient Frosting (everyone will rave about)
1 8 oz package cream cheese – softened
2 tablespoons butter – softened
¼ teaspoon salt (optional; not kosher salt)
1 envelope Dream Whip
½ teaspoon almond extract
1 teaspoon vanilla
½ teaspoon clear butter flavoring
About 3 cups powdered sugar
Beat softened cream cheese and butter until smooth and blended. Add extracts to a small bowl, mix in the salt to dissolve then add mixture to cream cheese. Add Dream Whip and mix well. Add the powdered sugar until the frosting is the desired thickness – remember that it will stiffen up once you refrigerate it. My goal is always add the least amount of powdered sugar so it's not too sweet. Chill for at least an hour. It's best to chill the frosting overnight so it's not grainy.
Ganache Frosting
1 cup semisweet chocolate chips
¾ cup heavy whipping cream
Bring cream to a boil and pour over chocolate chips. Let sit for 5 minutes – do not stir. Stir together until smooth. Let cool 15 minutes. Dip cupcake tops into Ganache.
Lemon Meringue Pie Cupcakes
4 eggs, divided – room temperature
½ cup butter – room temperature
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup milk
¼ cup purchased lemon curd
Zest of 1 lemon
¾ cup sugar
1 ½ teaspoon vanilla
Additional lemon curd for filling
Separate eggs. Stir together flour, baking powder, and salt. In a small bowl wisk together milk and the ¼ cup lemon curd until nearly smooth. Set aside.
Preheat oven to 400⁰ F. In a large mixing bowl beat butter for 30 seconds. Add sugar. Beat on medium speed for 1 minute. Add egg yolks and vanilla; beat until combined. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake about 15 minutes or until golden and tops spring back when lightly touched. (Makes about 15)
Meringue
4 egg whites
¼ teaspoon cream of tartar
2/3 cup sugar
Combine egg whites and cream of tartar. Beat until soft peaks form (tips curl). Gradually add sugar one tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight)
Remove cupcakes from oven. Pipe a small amount of the lemon curd into the center of the cupcake. Pipe meringue on top. Bake about 7 minutes more or until meringue is lightly browned. Cook cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cook for 30 – 45 minutes before serving, or cover loosely and chill in the refrigerator for up to 4 hours. Dust with powdered sugar before serving.
Cream Cheese Vanilla Cupcakes
8 ounces cream cheese, softened
2 egg whites
¼ cup oil
1 box white cake mix
1 cup milk or water
1 teaspoon vanilla
Preheat oven to 350⁰ F. Line two 12 count muffin tins with paper liners. In a large bowl combine the cream cheese, egg whites, and vegetable oil. Using hand mixer, beat until combined and creamy. Add the cake mix, milk (or water) and vanilla. Mix until smooth, about 3 minutes. Divide batter between bowls (up to 6) and add (Wilton paste) food coloring to each bowl. Stir until well combined. Starting with one color, divide between 24 muffin cups. Spread out. Repeat layers until you've used all the batter. (This takes a long time – about 45 minutes if you use 6 colors). Bake for 18 to 20 minutes. Let cool slightly. Transfer to a wire rack. (Makes 24)
For Rainbow Cupcakes: Divide batter into bowls. Add desired food coloring. (Make sure you're using paste food coloring – the gel or liquid fades during baking)
Optional frosting Idea:
Paint the inside of a pastry bag with stripes of food coloring going up the bag from the tip and carefully spoon the frosting into the bag. When you pipe it on, it looks like a rainbow.
For Rainbow Cupcakes: Divide batter into bowls. Add desired food coloring. (Make sure you're using paste food coloring – the gel or liquid fades during baking)
Optional frosting Idea:
Paint the inside of a pastry bag with stripes of food coloring going up the bag from the tip and carefully spoon the frosting into the bag. When you pipe it on, it looks like a rainbow.
Peanut Butter – Chocolate Twist Cupcakes
¾ cup butter – softened
3 eggs – room temperature
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1/3 – 1/2 cup creamy peanut butter
1 cup packed brown sugar
1 cup sugar
1 ½ teaspoons vanilla
1 cup milk
4 ounces milk chocolate, melted
In a medium bowl combine flour, baking powder, and salt. Set aside. Preheat oven to 375⁰ F. Beat butter for about 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar about ¼ cup at a time, beating until combined. Scrape sides of bowl; beat about 2 minutes until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Place half the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low just until combined. Fill prepared muffin cups by alternating spoonfuls of peanut butter and chocolate batter, filling each cup about two-thirds full. DON'T OVERFILL. Use a butter knife or a skewer to swirl batter in each cup. Bake 15 – 20 minutes or until a toothpick inserted in centers comes out clean. (Makes 34 – 36)
Peanut Butter Frosting
8 ounces cream cheese – room temperature
½ cup creamy peanut butter
2 teaspoons vanilla
6 cups powdered sugar
Milk
Beat cream cheese and peanut butter until light and fluffy. Gradually beat in powdered sugar. Add milk 1 teaspoon at a time, until frosting reaches piping consistency. Divide frosting into two portions. Set one portion aside for Chocolate Frosting.
Chocolate Frosting
Combine one portion Peanut Butter Frosting with 4 ounces milk chocolate, melted and cooled. Beat with an electric mixer until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches piping consistency.
In a pastry bag, spoon Peanut Butter Frosting along one side of the bag and Chocolate Frosting along the other side of the bag (frostings will be side by side in the bag). Pipe frostings in swirls onto cupcakes.
Chocolate Whoopie Pies
½ cup butter or shortening
1 cup sugar
2 egg yolks
2 cups flour
5 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla
Preheat oven to 350⁰. Cream together shortening, sugar and egg yolks. In a separate bowl sift together flour, cocoa powder, baking powder, salt and soda. Add to shortening/sugar mixture alternately with milk, beating well. Add vanilla. Grease pan well. Drop onto cookie sheets by tablespoons, or put into baggie and cut off corner and push a small amount through. (You can use a whoopie pan too). Bake for 12 minutes. Remove from wire rack and cool. (Makes 14 – 18 double layer pies)
Marshmallow Crème Filling
½ cup butter – softened
2 cups powdered sugar
2 cups marshmallow fluff
1 teaspoon vanilla
Mix together. Spread on one cookie and top with a second – bottoms together. Makes 14 – 18 double layer cookies
Peanut Butter Filling
2 tablespoons butter
¾ cup creamy peanut butter
3 oz. Cream Cheese, softened
2 ½ cups powdered sugar
3 tablespoons milk
1 tsp. vanilla extract
12 miniature peanut butter cups, chopped
Beat butter, peanut butter and cream cheese in a small bowl until fluffy. Add the powdered sugar, milk and vanilla. Beat until smooth. Spread on bottoms of half the cookies; sprinkle with chopped peanut butter cups. Top with remaining cookies. Store in an airtight container in the refrigerator.
Cream Filling
2 teaspoons hot water
¼ teaspoon salt
1 jar (7 ounces) marshmallow crème
½ cup shortening
1/3 cup powdered sugar
½ teaspoon vanilla extract
In a small bowl combine water and salt until dissolved. Cool. In a small bowl, beat the marshmallow crème, shortening, powdered sugar, and vanilla until light and fluffy. Add the salt mixture. Using a pastry bag insert tip halfway into center of each cupcake. Fill.
Basic Vanilla Butter cream Frosting
1 cup butter, softened
2 pounds powdered sugar
¼ cup milk (more or less)
2 teaspoons vanilla
Mix and frost cupcakes.
Add 1/3 cup cocoa to powdered sugar to make chocolate buttercream frosting.
¾ cup butter – softened
3 eggs – room temperature
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1/3 – 1/2 cup creamy peanut butter
1 cup packed brown sugar
1 cup sugar
1 ½ teaspoons vanilla
1 cup milk
4 ounces milk chocolate, melted
In a medium bowl combine flour, baking powder, and salt. Set aside. Preheat oven to 375⁰ F. Beat butter for about 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar about ¼ cup at a time, beating until combined. Scrape sides of bowl; beat about 2 minutes until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Place half the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low just until combined. Fill prepared muffin cups by alternating spoonfuls of peanut butter and chocolate batter, filling each cup about two-thirds full. DON'T OVERFILL. Use a butter knife or a skewer to swirl batter in each cup. Bake 15 – 20 minutes or until a toothpick inserted in centers comes out clean. (Makes 34 – 36)
Peanut Butter Frosting
8 ounces cream cheese – room temperature
½ cup creamy peanut butter
2 teaspoons vanilla
6 cups powdered sugar
Milk
Beat cream cheese and peanut butter until light and fluffy. Gradually beat in powdered sugar. Add milk 1 teaspoon at a time, until frosting reaches piping consistency. Divide frosting into two portions. Set one portion aside for Chocolate Frosting.
Chocolate Frosting
Combine one portion Peanut Butter Frosting with 4 ounces milk chocolate, melted and cooled. Beat with an electric mixer until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches piping consistency.
In a pastry bag, spoon Peanut Butter Frosting along one side of the bag and Chocolate Frosting along the other side of the bag (frostings will be side by side in the bag). Pipe frostings in swirls onto cupcakes.
Chocolate Whoopie Pies
½ cup butter or shortening
1 cup sugar
2 egg yolks
2 cups flour
5 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla
Preheat oven to 350⁰. Cream together shortening, sugar and egg yolks. In a separate bowl sift together flour, cocoa powder, baking powder, salt and soda. Add to shortening/sugar mixture alternately with milk, beating well. Add vanilla. Grease pan well. Drop onto cookie sheets by tablespoons, or put into baggie and cut off corner and push a small amount through. (You can use a whoopie pan too). Bake for 12 minutes. Remove from wire rack and cool. (Makes 14 – 18 double layer pies)
Marshmallow Crème Filling
½ cup butter – softened
2 cups powdered sugar
2 cups marshmallow fluff
1 teaspoon vanilla
Mix together. Spread on one cookie and top with a second – bottoms together. Makes 14 – 18 double layer cookies
Peanut Butter Filling
2 tablespoons butter
¾ cup creamy peanut butter
3 oz. Cream Cheese, softened
2 ½ cups powdered sugar
3 tablespoons milk
1 tsp. vanilla extract
12 miniature peanut butter cups, chopped
Beat butter, peanut butter and cream cheese in a small bowl until fluffy. Add the powdered sugar, milk and vanilla. Beat until smooth. Spread on bottoms of half the cookies; sprinkle with chopped peanut butter cups. Top with remaining cookies. Store in an airtight container in the refrigerator.
Cream Filling
2 teaspoons hot water
¼ teaspoon salt
1 jar (7 ounces) marshmallow crème
½ cup shortening
1/3 cup powdered sugar
½ teaspoon vanilla extract
In a small bowl combine water and salt until dissolved. Cool. In a small bowl, beat the marshmallow crème, shortening, powdered sugar, and vanilla until light and fluffy. Add the salt mixture. Using a pastry bag insert tip halfway into center of each cupcake. Fill.
Basic Vanilla Butter cream Frosting
1 cup butter, softened
2 pounds powdered sugar
¼ cup milk (more or less)
2 teaspoons vanilla
Mix and frost cupcakes.
Add 1/3 cup cocoa to powdered sugar to make chocolate buttercream frosting.
