Microwave Oreo Cup Cake.

You can cook Microwave Oreo Cup Cake using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Microwave Oreo Cup Cake

1. It’s 6 of Oreo cookies.
2. Prepare 3 tbsp of Milk.
3. You need 1/4 tsp of Eno.
4. It’s 1 of Cherry.
5. It’s 1 of Mint leaves for garnish.

Microwave Oreo Cup Cake instructions

1. Break the Oreo biscuits roughly. Blend the biscuits in a blender pot.
2. Add milk and eno and mix well.
3. Take microwave proof cup. Pour the batter into the cup.
4. Put the cup in the microwave for 2 minute..
5. Pour out the cup cake after 5 minutes into a dish..
6. Topped with cherry..
7. Garnish with mint leaves.

Rainbow butter cupcakes. How to make rainbow swirl cupcakes, using a super easy buttercream hack! Order my new rainbow cookbook, Unicorn Food, below! Vibrant and tasty Rainbow Cupcakes topped with creamy Vanilla Buttercream taste as good as How to Make Rainbow Cupcakes.

Give your cupcakes a burst of colour by making Victoria Threader's rainbow cupcakes. Beat the sugar and butter with the vanilla essence until light and fluffy. These Rainbow Cupcakes have layers of rainbow cake topped with magical cloud frosting and beautiful RAINBOW CUPCAKES. You can have Rainbow butter cupcakes using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Rainbow butter cupcakes

1. Prepare of Batter.
2. You need 125 grams of butter (cubed & room temparature).
3. Prepare 1 cup of sugar.
4. Prepare 2 tsp of vanilla essence.
5. It’s 2 large of eggs.
6. Prepare 2 cup of self raising flour.
7. Prepare 2/3 cup of milk.
8. It’s 1 tsp of colouring – red, green, blue etc.

A year and a half ago I was at a pretty low point in my life. Our Rainbow Pinata Cupcakes are sure to wow your guests with their surprise centres bursting Give your favourite vanilla cupcake recipe the rainbow treatment with our cute rainbow pinata cupcakes. These rainbow cupcakes feature six layers of colourful sponge, buttercream icing and showers of sprinkles. Find more baking recipes at Tesco Real Food.

Rainbow butter cupcakes step by step

1. Preheat oven to 180°C fan forced.
2. Using an electric beater, beat butter and sugar until pale, smooth and creamy.
3. Beat in eggs (one at a time).
4. Beat in vanilla essence..
5. With a spatula gradually fold in flour and milk (alternately) into the mixture..
6. Separate batter and add desired colour to each batch and stir til colour is consistent..
7. Add mixture into patty pan.
8. Bake for 20mins (depending on size of your cupcakes). Check with a skewer to see if the cakes are done. skewers should pull out clean. If there is mixture on the skewer bake for another 5mins and do another skewer check..
9. When done let it cool for 5 – 10 mins..
10. You can add any type of topping you want on the cup cakes. For instance: butter cream, icing sugar or chocolate ganache..

Make the cupcakes: Prepare cake batter according to box instructions. Stir each bowl, adjusting the amount of food coloring you want until you have five colors of cake batter. · These Rainbow Cupcakes have layers of rainbow cake topped with magical cloud frosting and beautiful rainbow on top. This rainbow cupcake recipe is sure to make anyone smile! They are so cute, bright and festive. These cupcakes are from scratch, no cake mixes involved.

Quick and Easy Cupcakes.

You can have Quick and Easy Cupcakes using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Quick and Easy Cupcakes

1. You need of Method.
2. You need 1 cup of flour.
3. Prepare 2 of eggs.
4. Prepare 1 cup of caster sugar.
5. You need 2 tsp of baking powder.
6. Prepare 1/2 cup of oil.

Quick and Easy Cupcakes step by step

1. In a bowl put caster sugar ,eggs, and oil. then sieve flour and baking powder into this bowl..
2. Beat these ingredients in one direction for 2-3 min with a wooden spoon till the mixture smoothens….
3. Put 2tbsp of mixture in each cupcake paper placed in muffin tray.
4. Place the muffin tray in oven( preheated at 200°c for 20min) for 15 min..
5. After15min( keep it 2-3min more in the oven if required) cool and serve….

Vanilla Cupcakes.

You can cook Vanilla Cupcakes using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vanilla Cupcakes

1. You need 1 3/4 cup of cake flour.
2. You need 3/4 tsp. of baking powder.
3. It’s 1/4 tsp. of baking soda.
4. It’s 1/4 tsp. of salt.
5. It’s 1/2 cup of unsalted butter, softened to room temperature.
6. You need 1 cup of granulated sugar.
7. It’s 3 of large egg whites, at room temperature.
8. You need 2 tsp. of vanilla extract.
9. You need of Scraped seeds from 1/2 vanilla bean.
10. Prepare 1/2 cup of sour cream, at room temperature.
11. It’s 1/2 cup of milk, at room temperature.
12. It’s of Your favorite frosting recipe.

Vanilla Cupcakes instructions

1. Preheat the oven to 350°F. Line a muffin tin pan with cupcake liners and set it aside..
2. In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set it aside..
3. Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Then beat in the butter for about 2 minutes, until they are creamed together. Beat in the egg whites, vanilla extract and vanilla bean seeds. When that's all combined, beat in the sour cream. Scrape down the sides of the bowl as needed..
4. Switch to low speed and slowly add in the dry ingredients. Then slowly add in the milk. Mix until just combined..
5. Fill each cup up 2/3 of the way full. Then bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the cupcakes sit on the pan for another few minutes..
6. After about 5 minutes, move the cupcakes to a wire rack. Allow the cupcakes to cool completely before frosting them..
7. Mine are topped with vanilla buttercream, the recipe of which I have under my profile –>.
8. Rose designs made using the Wilton 1M tip –>.

Pumpkin Spice Cupcakes.

You can have Pumpkin Spice Cupcakes using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Spice Cupcakes

1. You need of Homemade Pumpkin Pie Spice.
2. It’s 3 tbsp of ground cinnamon.
3. Prepare 2 tsp of ground ginger.
4. It’s 2 tsp of nutmeg.
5. It’s 1 1/2 tsp of ground allspice.
6. Prepare 1 1/2 tsp of ground cloves.
7. You need of Cupcakes.
8. You need 1 of (18.25 ounce) box Duncan Hines Signature Spice Cake.
9. It’s 1 of (3.4 ounce) package instant vanilla pudding mix.
10. It’s 1 1/2 tsp of pumpkin pie spice.
11. You need 1/2 cup of sour cream.
12. You need 1 cup of pure pumpkin puree.
13. Prepare 1/2 cup of vegetable oil.
14. It’s 3 of eggs, lightly beaten.
15. It’s of Cream Cheese Frosting.
16. Prepare 2 of 8-ounce packages of cream cheese, softened.
17. It’s 1/2 cup of (4 ounces) unsalted butter, softened.
18. It’s 1 tsp of pure vanilla extract.
19. You need 1 1/2 lb of (about 5 3/4 cups) confectioners' sugar.
20. You need 1 tbsp of pure maple syrup.

Pumpkin Spice Cupcakes step by step

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray..
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined..
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well..
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes..
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting..
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes..
7. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy..
8. Pipe the frosting onto the cooled cupcakes..

The Thanksgiving Day "Cupcake". Thanksgiving is the final day of fall in most people's eyes, so why not go out with a bang and cupcakes made to pay tribute to an autumn staple: the pumpkin patch? This delicious cupcake is filled with yummy vegetables and topped with a sweet honey cream cheese frosting, making it the perfect way. Delicious cupcakes can be added to your Thanksgiving menu to double the delight.

Make pumpkin spice, caramel apple, and cranberry-orange cupcakes for Thanksgiving this year because autumn doesn't have to be just about These are great for the Thanksgiving table spread, for a pre-holiday school party, and kids can get in on the fun by "naming" their own turkey treats. Just a quick video of the cupcakes I made today. They were delicious.especially the buttercream frosting!! You can cook The Thanksgiving Day "Cupcake" using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of The Thanksgiving Day "Cupcake"

1. It’s 4 cup of leftover stuffing.
2. It’s 1 1/2 cup of leftover green bean casserole.
3. It’s 2 cup of leftover mashed potatoes.
4. Prepare 1 of crushed french fried onions to crumble on top.
5. You need 1 of heated turkey gravy to drizzle(optional).

Welcome to the second week of The Holiday Cupcake Challenge! The cupcake toppers I made are what you will find in a typical Thanksgiving meal – turkey and pumpkin. A perfect ending to a thanksgiving meal is the pumpkin pie. Why not make pumpkin pie cupcake to change things up a little bit?

The Thanksgiving Day "Cupcake" instructions

1. In a greased muffin pan place stuffing only to the top. Don't mound..
2. With a spoon that has been lightly sprayed with cooking spray, make a well or indentation in stuffing then fill with about 1 Tbsp of green bean casserole. The stuffing will rise a little. That's OK..
3. Pipe or spoon leftover mashed potatoes on top of "cupcake" and bake in the oven at 350 for 15-20 min or until potatoes lightly brown..
4. Add crushed French fried onions and drizzle with gravy if you want..

You do not have to be Martha Stewart to create a cupcake masterpiece. Here are some amazing Thanksgiving Cupcakes even You see them all the time. You know what I am talking about – those perfect treats or cupcakes that look as if they were created by the Cupcake Empress. Download Thanksgiving cupcake stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Cupcake Thanksgiving Pie Recipes Thanksgiving Desserts Dessert Fall.

Red Velvet Cupcakes#charityrecipe. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can have Red Velvet Cupcakes#charityrecipe using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Red Velvet Cupcakes#charityrecipe

1. It’s 125 gms of margarine.
2. Prepare 1/2 cup of sugar.
3. You need 1 tbsp of vanilla essence.
4. It’s 3/4 cup of buttermilk.
5. You need 1 cup of all purpose flour.
6. Prepare 1/8 cup of cocoa powder.
7. Prepare 1/8 cup of corn flour.
8. It’s 1/4 tsp of bicarb soda.
9. It’s 3/4 tsp of baking powder.
10. You need 1/2 tsp of Pradip 4R colour.
11. You need 2 of Eggs.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red Velvet Cupcakes#charityrecipe step by step

1. Preheat oven @180°c line your cupcake tray.
2. In a bowl,sift together baking powder,red food colour,bicarb soda,cocoa,baking powder,all purpose flour.
3. In another bowl,soften the margarine, then add the sugar. Mix till well incorporated.
4. Add vanilla essence.add eggs mix well.
5. Slowly add flour & buttermilk in batches & mix.
6. This should be done alternating. Starting & ending with flour.
7. Once all mixed. Scoopp 1 tbsp of batter to the cases.
8. Bake for 20 mins. Till done. Let them cool on a wire rack.
9. Once cool you can frost them with cream.

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Vanilla Cupcakes. These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake! Vanilla cupcakes may seem a little boring, but I think it's good to have one in your recipe collection that you can use over and over again.

These homemade cupcakes are pure classic. They're easy to make, and made from scratch. To make vanilla cupcakes, start by whisking flour, baking powder, salt, and lemon zest in a bowl. You can cook Vanilla Cupcakes using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vanilla Cupcakes

1. You need 1 1/2 cups of all-purpose flour.
2. You need 1 1/2 tsp of baking powder.
3. It’s 1/4 tsp of fine salt.
4. It’s 2 of large eggs, at room temperature.
5. You need 2/3 cup of sugar (if you like it sweet you can add a third more).
6. Prepare 1 1/2 sticks (12 tbs) of unsalted butter, melted.
7. It’s 2 tsp of pure vanilla extract.
8. It’s 1/2 cup of milk.
9. Prepare of Your favorite frosting, for topping.
10. You need 12 of -cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners.

These homemade vanilla cupcakes are simply perfect. By far the fluffiest cupcakes I've ever made, not to mention soft, cakey, butter, and sweet. Simply the best Vegan Vanilla Cupcakes! Tender, fluffy and perfect for birthdays and other celebrations.

Vanilla Cupcakes step by step

1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners..
2. Whisk the flour, baking powder and salt together in a medium bowl..
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla..
4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin..
5. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired..

This is my favorite recipe for vanilla cupcakes. Classic vanilla cupcakes don't get the hype they deserve and that's because homemade ones are We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft. These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. Vanilla Cupcakes are so lovely with their swirls of Confectioners (Buttercream) Frosting. Gone are the days when they were only served at children's birthday parties dressed with a quick swipe of frosting.

Classic American Vanilla Cupcakes.

You can cook Classic American Vanilla Cupcakes using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Classic American Vanilla Cupcakes

1. Prepare 100 grams of *Cake flour.
2. You need 2/3 tsp of *Baking powder.
3. It’s 1 pinch of *Salt.
4. It’s 1 of Egg (large).
5. It’s 60 grams of Sugar.
6. You need 80 grams of Unsalted butter.
7. It’s 1 tsp of Vanilla Extract.
8. It’s 60 ml of Milk.
9. You need of Raspberry Buttercream frosting (easy-to-make amount).
10. It’s 80 grams of Unsalted butter.
11. Prepare 80 grams of Powdered sugar.
12. It’s 1/4 tsp of Vanilla Extract.
13. It’s 1 tbsp of ☆Heavy cream.
14. It’s 3 tsp of Raspberry Purée.

Classic American Vanilla Cupcakes instructions

1. Preheat the oven to 180°C/350°F. Sift together the * -marked ingredients and set aside. Leave the milk and eggs at room temperature. Melt the butter in the microwave..
2. Put the egg and sugar into a bowl and beat for 3 minutes with a hand mixer until it becomes a fluffy and creamy texture..
3. Add butter and vanilla extract and beat for another 2 minutes. Decrease the speed of the hand mixer and add 1/2 of the *-marked ingredients..
4. Add the milk, mix in, and add the rest of the dry ingredients. Slowly beat to mix until no longer floury..
5. Line the muffin pan and use a spoon or ice cream scooper to fill each about 2/3 full with the batter..
6. Bake for 20~25 minutes in the preheated oven. When an inserted skewer comes out clean, they're finished. Place on a rack to cool..
7. Raspberry Purée: In a small saucepan, add 150 g of raspberries and 2 teaspoons of granulated sugar. Warm on medium heat..
8. It will become liquid, so boil down until a little bit thick. Strain using a colander to remove the seeds..
9. Butter Cream: Add the room temperature butter and the powdered sugar to a bowl and beat together with a hand mixer for more than 5 minutes until creamy..
10. Mix the ☆ ingredients until smooth. Add the raspberry puree until it reaches the desired thickness and flavor. If it gets too thick, adjust with heavy cream..
11. Pipe the cream on top the cooled cupcakes..
12. Refer to this recipe here to learn how to make vanilla extract: https://cookpad.com/en/recipes/151434-pure-vanilla-extract.

Cheesecake Cupcakes!.

You can cook Cheesecake Cupcakes! using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cheesecake Cupcakes!

1. You need 1 stick of Butter.
2. You need 1/4 cup of Sugar.
3. It’s 1 1/4 cup of Graham cracker crumbles.
4. It’s of filling.
5. Prepare 2 of 8 oz blocks cream cheese ( not fully softened).
6. It’s 1 of 14oz sweetened condensed milk (SCM, for short).
7. It’s 1 of Lemon (juice and zest).
8. It’s of topping.
9. You need 1 of Cherry pie filling, preserves, cookies.

Cheesecake Cupcakes! step by step

1. Melt butter and add sugar so it can desolve. Put in graham crackers crumbles. You can now put this crust in a 9×13, 8 or 9 inch round or lined cupcake tins. I have used all of these before and it's just enough. If you use cupcake tins line them, put in around 1TBSP full and pat it down to line the bottom of the wrapper..
2. For the filling take the cream cheese, the zest of the lemon ( make sure you clean off the lemon, you don't want the wax you want the peel) the juice of the lemon and the SCM and mix together. It looks like a lot of liquid but you want this to be creamy. Mix for about 3 or 4 minutes starting slow then increasing to high or put in the food processor. I like a hand mixer, it's worth the extra love! ( make sure your filling is smooth, I mixed this for another few minutes after this picture).
3. Take the filling and add it to the crust. (At this point you could do anything, mix in your favorite candy bar, or instant pudding, fresh fruit or continue with this mixture. ) I used 1/2 of the filling then I took a box of banana instant pudding and added to the rest of the filling mixer. You want to put a good amount in each cup but not fill them to the top..
4. I used cherry pie filling on the ones without the pudding and mini vanilla wafers on the others. You could use fresh strawberries, preserves whatever you wanted or had hanging around the house..
5. I placed them in containers by putting a fork in the side and pulling them out. You could refrigerate them in the cupcake tins. Let them set for at least 2 hours, it gets them settled..
6. Enjoy! So many things you can do with this recipe!.