Margarita Cupcakes.

You can have Margarita Cupcakes using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Margarita Cupcakes

1. It’s of cupcakes.
2. It’s 1 1/2 cup of all-purpose flour.
3. Prepare 1 1/2 tsp of baking powder.
4. Prepare 1/4 tsp of salt.
5. You need 1/2 cup of unsalted butter at room temp.
6. Prepare 1 cup of granulated sugar.
7. You need 2 of eggs at room temp.
8. Prepare 1 of Zest and juice of 1 1/2 limes.
9. It’s 2 tbsp of tequila.
10. Prepare 1/4 tsp of vanilla extract.
11. Prepare 1/2 cup of buttermilk.
12. You need of brush on cupcakes.
13. Prepare 1 of to 2 tablespoons tequila.
14. It’s of frosting.
15. You need 1 cup of unsalted butter, at room temperature.
16. Prepare 2 3/4 cup of powdered sugar.
17. You need 1 tbsp of lime juice.
18. You need 2 tbsp of tequila.
19. It’s 1 pinch of of coarse salt.

Margarita Cupcakes step by step

1. 1. Preheat the oven to 325°F. Line a standard muffin tin with paper liners; set aside..
2. 2. In a medium bowl, whisk together the flour, baking powder and salt; set aside..
3. 3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes)..
4. 4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition..
5. 5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!).
6. 6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand..
7. 7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point..
8. 8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them..
9. 9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge..

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting.

You can have White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting using 22 ingredients and 25 steps. Here is how you achieve it.

Ingredients of White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

1. You need of FOR THE CUPCAKES.
2. Prepare 1 3/4 cup of cake flour.
3. Prepare 2 teaspoons of baking powder.
4. You need 1/8 teaspoon of salt.
5. Prepare 2/3 cup of whole milk, at room temperature.
6. Prepare 1 teaspoon of vanilla extract.
7. It’s 4 of egg whites, at room temperature.
8. It’s 1/2 teaspoon of cream of tarter.
9. It’s 6 tablespoons of unsalted butter, at room temperature.
10. You need 1/2 cup of granulated sugar.
11. You need 1/4 cup of sour cream.
12. You need 12 of white chocolate truffles.
13. You need of FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
14. It’s 8 ounces of white chocolate, chopped, not chips.
15. It’s 1 cup of heavy whipping cream.
16. Prepare 1 1/2 teaspoon of vanilla extract, divided use.
17. It’s 1/8 teaspoon of salt.
18. Prepare 8 ounces of mascarpone cheese, at room temperature.
19. Prepare 3 tablespoons of confectioner's sugar.
20. Prepare of GARNISH.
21. Prepare of Fresh raspberries.
22. Prepare of red and purple sprinkles.

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting instructions

1. MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill.
2. Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, pour over white chocolate. Let stand 1 minute then stir until smooth stirring in vanilla and salt. Refrigerate until completely cold, at least 4 hours or overnight. Don't whip until cupcakes are cool and ready to frost.
3. .
4. MAKE CUPCAKES.
5. Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners.
6. Wkisk flour, baking powder and salt in a bowl, set aside.
7. Whisk in another bowl milk and anilla and set aside.
8. In another large bowl beat sugar and butter until light and fluffy.
9. Beat in sour cream until smooth.
10. Stir in flour alternating with milk in 3 additions.
11. With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended.
12. Divide batter evenly into prepared cupcake tins.
13. Bake 17 to 20 minutes until a toothpick comes out just clean.
14. Have 12 truffles unwrapped.
15. .
16. Cut a slit in the top of each cupcake as soon as they come out of the oven. Press a truffle in each slit and gently press even with the top. Truffle will melt to cupcake. Remove from tins carefully and cool completely before frosting.
17. .
18. .
19. FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING.
20. Beat chilled cream and white chocolate until it it has soft peaks.
21. Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth.
22. Stir iinto white chocolate mixture and beat until light and fluffy.
23. Frost cupcakes with frosting, Store cupcakes, covered in refrigerator but serve at room temperature.Top each cupcake with some red and purple sprinkles a fresh raspberry before serving.
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25. .

Vickys Carrot Cake Cupcakes, GF DF EF SF NF.

You can cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vickys Carrot Cake Cupcakes, GF DF EF SF NF

1. It’s 180 grams of gluten-free / plain flour (1 & 1/4 cups).
2. Prepare 1/4 tsp of xanthan gum if using gluten-free flour.
3. Prepare 1 tsp of baking soda / bicarbonate of soda.
4. It’s 1/4 tsp of baking powder.
5. You need 3/4 tsp of ground cinnamon.
6. You need 1/4 tsp of ground nutmeg.
7. You need 150 grams of carrots, grated / shredded (1 medium-large carrot).
8. You need 200 grams of soft brown sugar.
9. You need 125 g of applesauce (1/2 cup).
10. You need 60 ml of melted coconut oil (1/4 cup).
11. Prepare 1 tsp of vanilla extract.
12. Prepare 2 tbsp of ground flaxseed mixed with 6 tbsp water.
13. It’s 80 grams of sultanas, raisins, walnuts etc – optional.
14. Prepare of Simple Glaze Icing.
15. You need 115 grams of icing / powdered sugar.
16. Prepare 1 tbsp of warm water.
17. It’s of Cream-Cheese Frosting.
18. Prepare 115 g of Violife brand cream cheese – GF SF Vegan brand.
19. You need 50 g of gold foil-wrapped Stork margarine.
20. Prepare 1 tsp of vanilla extract.
21. You need 125 g of icing sugar / powdered sugar.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF step by step

1. Let the flax mixture stand for 10 minutes while you prepare the other ingredients.
2. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
3. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.
4. Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again.
5. Mix the dry and wet ingredients together until just combined. The batter should be thick like a banana bread but gluten-free flour will need an extra tablespoon or 2 of water.
6. Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases.
7. Bake for 20 – 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked.
8. Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each.
9. To make the more decadent cream cheese frosting, whisk the cream cheese and margarine together in a stand mixture to loosen, then add in the vanilla and sugar and whip until fluffy.
10. Spoon into a piping bag and swirl on.

Easy Vanilla and chocolate cupcakes.

You can cook Easy Vanilla and chocolate cupcakes using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy Vanilla and chocolate cupcakes

1. Prepare 110 grams of unsalted butter.
2. It’s 190 grams of granulated sugar.
3. You need 2 of eggs.
4. You need 2 tsp of vanilla extract.
5. It’s 200 grams of all-purpose flour.
6. You need 2 tsp of baking powder.
7. Prepare 1 pinch of salt.
8. It’s 125 ml of milk.
9. It’s 2 tbsp of cocoa powder.
10. It’s 1 tbsp of water.

Easy Vanilla and chocolate cupcakes step by step

1. Cream butter and sugar. Add in egg one at a time. Stir in vanilla extract..
2. Mix all dry ingredients and add in to the mixture in 2 parts. Then, add in milk and stir well..
3. Mix water and cocoa powder to form a paste. Spoon half of your batter and mix with the paste. Its optional to add in chocolate chips..
4. Preheat your oven at 180°c for 10mins and bake cupcakes for 20mins..
5. .

" CARMEL APPLE CUPCAKES ". How to Make Carmel Apple Cupcakes. You can try find out more about Carmel Apple Cupcakes. As for Ellen's list, it was as innocuous as could be, telling readers to "summon memories of childhood" as they tried out recipes for Mojito, Rocky Road, and Carmel Apple cupcakes.

You can cook " CARMEL APPLE CUPCAKES " using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of " CARMEL APPLE CUPCAKES "

1. Prepare 1 cup of Apple mush : Recipe to follow.
2. It’s 2 cup of all-purpose flour.
3. Prepare 1/2 cup of granulated sugar.
4. It’s 1 tsp of ground ginger.
5. You need 1 tsp of ground cinnamon.
6. You need 1 tsp of baking soda.
7. You need 1/4 tsp of salt.
8. Prepare 2 of large eggs.
9. Prepare 1/2 cup of canola oil.
10. It’s 1/4 cup of Apple juice.
11. It’s 1 tsp of vanilla extract.
12. You need 1 of Carmel Recipe to Follow.

" CARMEL APPLE CUPCAKES " instructions

1. For the Apple Mush: Rinse and core 2 Apples. Place them in an ovenproof dish with 1/4" of water & bake at 350º for 40 minutes or until soft. Remove the peel & smash the apples with a potato masher. Measure 1 cup . Set aside..
2. In medium bowl. Combine flour , sugar, spices, B. Soda, salt. Mix together. ( I used Apple pie Spice).Set aside..
3. Crack eggs into a mixer with paddle attachment. Whisk slightly to break yolks. Add oil , apple juice, vanilla, apple mush. Mix on low to combine. Pour the dry ingredients in 3 batches. With mixer on low to combine. But do not over mix. Scoop into your cupcake liners. Filling 3/4 full to create a nice dome. Bake 20 minutes. Rotating after 15 minutes. The cupcakes are done when lightly Brown. And a toothpick comes out clean. Let them cool..
4. Start Carmel Sause : 1/2 cup unsalted butter. – 1 cup packed Brown sugar. – 1/2 cup light corn syrup – 6 ounces sweetened condensed milk – 1 Tbsp. Heavy cream – 1 tsp. Vanilla – 1/2 tsp. Salt..
5. Melt butter over medium high heat in a non – stick pan. Once the butter has melted. Stir in br. Sugar until completely coated in butter. Continuously stirring add the condensed milk. Stir to combine and slowly pour in heavy cream. Boil carmel. Stirring till it reaches 248º on a candy thermometer. It us very important to use one..
6. Remove from heat and gently stir in vanilla and salt. Transfer to a metal bowl & continue to stir until carmel starts to firm. About 2 minutes..
7. Using a knife. Frost cupcakes. Sprinkle with nuts if desired. Use your freezer to help carmel set & prevent dripping. Top each with a popsicle stick for that final " Carmel Apple Look " & enjoy.I used a # 20 scoop..

Coconut vanilla cupcakes. These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a. These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion.

These coconut cupcakes have quickly become one of my new favorite cupcakes (right next to my chocolate cupcakes or even lemon zucchini cupcakes). You can use a white or vanilla box mix if. Marian shares her secrets to decadent, sweet, and moist cupcakes using coconut flour. You can cook Coconut vanilla cupcakes using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut vanilla cupcakes

1. It’s 2 1/4 cup of flour.
2. Prepare 1/4 tsp of salt.
3. It’s 3 tsp of baking powder.
4. You need 1 cup of sugar.
5. Prepare 1/2 cup of butter.
6. Prepare 3/4 cup of milk.
7. You need 2 medium of eggs.
8. It’s 1 1/2 tsp of vanilla.
9. It’s 1/2 cup of coconut.

You will also learn how to make a sweet buttercream frosting using honey! Delicate coconut cupcakes topped with vanilla cream cheese frosting and sweetened shredded coconut. I talk quite often about how picky I am when it comes to cupcakes because the. Coconut Vanilla Cupcakes recipe: These coconut vanilla cupcakes are pleasingly sweet.

Coconut vanilla cupcakes instructions

1. Mix.
2. Cream together.
3. Add.
4. Add dry to wet and mix well.
5. Fill muffin cups 3/4 full. Bake at 425°F for 15 min.

Place flour, coconut, baking powder and. Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting. Coconut Banana Cream Pie Coconut Cake with Lemon Curd and Vanilla Buttercream These Coconut Flour Cupcakes are light & fluffy, with a sneaky serving of protein and fiber. I love how they are naturally sweet and gluten-free! These Moist Vanilla Cupcakes are super easy to make and so moist – for days!

Black Bottom Cheese Cake Cupcakes.

You can cook Black Bottom Cheese Cake Cupcakes using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Black Bottom Cheese Cake Cupcakes

1. Prepare of Filling Ingredients.
2. Prepare 1 (8 oz) of cream cheese softened.
3. You need 1/3 cup of sugar.
4. It’s 1 of large egg.
5. It’s 1/8 tsp of salt.
6. You need 1 cup of semisweet chocolate chips.
7. You need 1 cup of peanut butter chips.
8. Prepare of Chocolate Cupcake Ingredients.
9. You need 1 cup of sugar.
10. You need 1 cup of hot water.
11. Prepare 1/3 cup of canola oil.
12. It’s 1 tbsp of white vinegar.
13. Prepare 1 tsp of vanilla extract.
14. You need 1-1/2 cups of all purpose flour.
15. Prepare 1/4 cup of cocoa.
16. Prepare 1 tsp of baking soda.
17. Prepare 1/2 tsp of salt.

Black Bottom Cheese Cake Cupcakes step by step

1. In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth. Fold in chocolate and peanut butter chips and set aside..
2. In a large bowl, beat sugar, water, oil, vinegar, and vanilla until well blended..
3. In a large bowl, combine the flour, cocoa, baking soda and salt, gradually beat into sugar mixture and well mix..
4. Fill 18 paper-lined muffin cups half full with batter. Top each with about a tablespoon of the cream cheese mixture.
5. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean. Cool for 10 minutes before removing from pan..

Strawberry Oat Cupcakes. Strawberry Cupcakes with Lemon Zest Cream Cheese Icing. Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. These Fresh Strawberry Cupcakes are soft, fluffy, moist & delicious!

Frost them with strawberry frosting for strawberry perfection! Strawberry cupcakes are both pretty and delicious. You can make all sorts of fun toppings to make them even more appealing. You can cook Strawberry Oat Cupcakes using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Strawberry Oat Cupcakes

1. Prepare 2 cups of oats.
2. Prepare 1/3 cup of brown sugar.
3. You need 1 ½ tsp of baking powder.
4. It’s ¼ tsp of salt.
5. You need 1 of egg white.
6. You need 1 of egg.
7. It’s ¾ cup of skim milk.
8. You need 2/3 cup of mashed ripe banana.
9. It’s ½ tsp of vanilla extract.
10. It’s 1 ½ cup of diced fresh strawberries.

Arrange the cupcake cases in a. Learn how to make whole-grain strawberry oat muffins in this video! Learn how to make moist and fresh Strawberry Cupcakes from scratch with a delicious fresh strawberry buttercream to die for! Gluten Free Strawberry CupcakesLa Jolla Mom.

Strawberry Oat Cupcakes step by step

1. Preheat the oven to 180°C. mist 12 cups in a muffin tin with cooking spray..
2. Combine the dry ingredients in a large bowl and stir until thoroughly mixed..
3. In a separate bowl, whisk together the remaining ingredients except the strawberries. Add to the dry ingredients and stir until blended together. Stir in the strawberries..
4. Distribute the oatmeal mixture between the prepared muffin cups. Bake uncovered for 20 minutes or until oatmeal is lightly browned..

These Pink Strawberry Cupcakes are a sweet and pretty strawberry cupcakes recipe. Utilizing fresh or frozen strawberries, this is a delicious strawberry cupcake recipe made from scratch. Quick and easy strawberry cupcakes recipe, homemade from scratch with simple ingredients. These strawberry cupcakes are so delicious and have the perfect light and airy texture. These gluten free strawberry cupcakes are made with a strawberry syrup that's easily made by cooking some strawberries.

Red velvet cup cakes. That red velvet cake was the bees knees. I have never been able to recreate something like it! These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting.

But this cream cheese frosting is a little In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can cook Red velvet cup cakes using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Red velvet cup cakes

1. It’s 4 cups of flour.
2. You need 2 cups of sugar.
3. It’s 4 tablespoon of cocoa powder.
4. It’s 2 teaspoon of soda.
5. It’s 2 tin of milk.
6. It’s 4 of eggs.
7. You need 4 tablespoon of red food color.
8. You need 4 teaspoon of vanilla extract.
9. It’s 4 (1/3 cup) of oil/ each 1/3 is equivalent to 83mls of oil.
10. Prepare 6 (1/4 tsp) of vinegar/each equivalent to 12mls.

All of the tips and tricks for making perfect red velvet cupcakes every single time! How to Make Red Velvet Cupcakes. The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing.

Red velvet cup cakes instructions

1. In a bowl,mix together your sugar,oil and egg and whisk together.
2. Place the flour, cocoa,red food color and vanilla extract in the large bowl and whisk to combine.
3. Place your buttermilk,baking soda and vinegar in a cup and whisk till it foams then pour into your mixture and beat till it combine..
4. Fill into your cupcake papers about 2/3 full with the batter. Bake for 30-40 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs..
5. Cool completely, then top with cream frosting or icing and enjoy!.

Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa. Love red velvet cake but don't want to eat the big portions? This is BEST Red Velvet Cake recipe EVER is the recipe my mom used.

" Livetorides " Holiday Velvet Cupcakes…...

You can have " Livetorides " Holiday Velvet Cupcakes….. using 3 ingredients and 6 steps. Here is how you achieve that.

Ingredients of " Livetorides " Holiday Velvet Cupcakes…..

1. You need 2 of eggs.
2. Prepare 1/3 cup of water.
3. Prepare 4 tbsp of butter – softened.

" Livetorides " Holiday Velvet Cupcakes….. instructions

1. Preheat oven to 325° This is the Duncan Hines limited edition. There are 2 bags in the box..
2. Mix each bag with the 3 ing. Mix the green in one bowl. And the red in another bowl.Beat at medium speed for 2 min..
3. Line muffin tins with paper liners.Use 2 spoons for each color. Put the 2 colors side by side in muffin cup.2/3 full..
4. Bake 23-25 min. Or until toothpick comes out clean Free of crumbs.Cool..
5. Frost cupcakes with duncan hines vanilla frosting. ( I made my own . I will post it ) ..
6. Frost cupcakes. Sprinkle for an extra touch..