Red Velvet Cupcakes with Cream Cheese Frosting. Classic red velvet cupcakes with a luscious cream cheese frosting. Red velvet cake is classic Americana cooking with Adapted into little red cupcakes and topped with a dollop of cream cheese frosting, they make for a colorful and tasty dessert for late winter picnics. Ha – apparently, my friends and I cannot. 🙂 I ended up making two batches of red velvet cupcakes to take to a handful of events with friends this And then for those like me, hearing anything having to do with "cream cheese frosting" just seals the deal.

Unlike many red velvet cake recipes, this cupcake from San Francisco pastry chef Elizabeth Falkner is about so much more than the bold color: it's packed Allow the cupcakes to cool completely on a wire rack. Make the frosting and frost the cupcakes. In a clean bowl, add the butter and cream cheese. You can cook Red Velvet Cupcakes with Cream Cheese Frosting using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Red Velvet Cupcakes with Cream Cheese Frosting

1. Prepare of Sponge.
2. Prepare 60 grams of unsalted butter.
3. It’s 140 grams of caster sugar.
4. It’s 1 large of egg.
5. It’s 1/4 tsp of vanilla extract.
6. You need 4 tbsp of red food colouring.
7. You need 1 pinch of salt.
8. You need 30 grams of unsweetened cocoa powder.
9. Prepare 225 grams of all purpose/plain flour.
10. Prepare 120 ml of buttermilk.
11. You need 1/2 tsp of cider vinegar.
12. Prepare 1/2 tsp of baking soda.
13. You need of Frosting.
14. It’s 25 grams of salted butter.
15. Prepare 125 grams of cream cheese.
16. Prepare 1/4 tsp of vanilla extract.
17. You need 125 grams of confectioners/icing sugar.

This recipe for red velvet cupcakes includes an easy cream cheese frosting. The beautiful cupcakes are topped with a creamy cream cheese frosting. Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Red Velvet Cupcakes with Cream Cheese Frosting step by step

1. Makes 12 cakes.
2. Preheat oven to 180°c/350°f/gas 4.
3. Line a 12 hole cupcake pan with paper cases.
4. Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated.
5. In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture.
6. With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour.
7. Stir the vinegar into the baking soda and fold into the mixture.
8. Leave to stand for 3 minutes.
9. Spoon the pan into the paper cases to 3/4 full.
10. Bake for 15 minutes or until a knife comes out clean.
11. Cool on a wire rack.
12. To make the frosting: beat the butter and cream cheese together until there are no lumps.
13. Add the vanilla and gradually add the sugar.
14. Either use a piping bag or a spoon to decorate your cakes once cool.

Garnish with chopped pecans and a fresh raspberry or strawberry. Sift in half the powdered sugar and beat to combine. Use a wooden skewer and more red food coloring to decorate to your liking. With gorgeous red color, these super moist and fluffy Red Velvet Cupcakes topped with luscious swirls of cream cheese frosting are simply delicious. Their Red Velvet Cupcake is simply irresistible.

Peanut Butter Cup Cake.

You can cook Peanut Butter Cup Cake using 18 ingredients and 16 steps. Here is how you cook that.

Ingredients of Peanut Butter Cup Cake

1. You need of Batter.
2. Prepare 2 cups of semi-sweet chocolate chips.
3. It’s 1 (16 oz) of package light brown sugar.
4. It’s 1/2 cup of butter, softened.
5. It’s 3 of large eggs.
6. Prepare 2 cups of all-purpose flour.
7. Prepare 1 teaspoon of baking soda.
8. Prepare 1/2 teaspoon of salt.
9. It’s 1 (8 oz) of container sour cream.
10. It’s 2 teaspoons of vanilla extract.
11. Prepare 1 cup of hot water.
12. It’s of Peanut Butter Frosting.
13. It’s 1 1/2 cups of butter, softened.
14. It’s 1 1/4 cups of creamy peanut butter.
15. You need 4 cups of powdered sugar.
16. You need 1/4 cup of milk.
17. Prepare 2 1/2 tablespoons of instant vanilla pudding mix.
18. You need as needed of Reeses candy for decoration.

Peanut Butter Cup Cake instructions

1. Spray a pan with baking spray. Preheat oven to 350 degrees..
2. Melt chocolate chips. (Microwave at 30 second intervals until melted, stir). Set aside..
3. Using an electric mixer. beat butter and brown sugar at medium speed for 5 minutes..
4. Beat in eggs one at a time.
5. Beat in melted chocolate just until combined.
6. Whisk together flour, baking soda. and salt.
7. Add flour, alternating with sour cream, beginning and ending with flour mixture.
8. Beat in vanilla extract.
9. With mixer on low speed, gradually add in hot water (it will look watery).
10. Divide cake batter evenly into 3 cake pans.
11. Bake for 20-25 minutes or until cake is firm when gently pressed on top. Let cool for 10 mins then remove from pans to cool completely..
12. To make frosting: Beat butter and peanut butter until smooth and creamy.
13. Beat in half the powdered sugar and half the milk.
14. Beat in remaining powdered sugar. remaining milk, instant pudding mix.
15. Place one cake layer on a cake stand or serving platter. Spread frosting on top, layer another cake, frost, layer last cake and frost. I reserved 3/4 cup of frosting to decorate..
16. Decorate with Reeses candy!.

#My first recipe Chocolate Chip Cupcakes Without Microwave.

You can have #My first recipe Chocolate Chip Cupcakes Without Microwave using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of #My first recipe Chocolate Chip Cupcakes Without Microwave

1. You need 1 cup of all purpose flour (maida).
2. Prepare 1 cup of powdered sugar.
3. Prepare 1/2 cup of cocoa powder.
4. It’s 1/4 teaspoon of baking soda.
5. It’s 1/4 teaspoon of salt.
6. You need 1 of egg.
7. Prepare 1 tablespoons of oil.
8. You need 1 drop of vanilla essence.
9. You need 1/4 teaspoon of coffee powder.
10. You need 2 teaspoon of chocochips.
11. You need 1/4 cup of water.

#My first recipe Chocolate Chip Cupcakes Without Microwave instructions

1. Take a bowl and sieve and add all purpose flour, cocoa powder, powdered sugar,, baking soda, coffee, salt. Mix the dry ingredients. Then, add oil, egg, vanilla essence and water, mix again..
2. Add chocochips in the batter. Mix the batter. Grease the cupcake moulds/ steel bowl and pour batter into the bowls/ moulds.Bake it in baticooker for 30 minutes. De mould, enjoy the cupcake..

Egg-free and oil-free cupcakes. These egg-free cupcakes are economical, easy to make and endlessly adaptable. Cupcakes are one of the easiest cakes to make and great fun. They are usually topped with a deep layer of buttercream, but lend themselves to.

You might think that making cupcakes without Egg would be impossible, but it isn't. Making egg free cakes shouldn't be a problem anymore. I have a huge collection of recipes with tips and tricks for you to bake eggless cakes and eggless cupcakes without any difficulty. You can have Egg-free and oil-free cupcakes using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Egg-free and oil-free cupcakes

1. Prepare 1 box of Duncan Hines cake mix.
2. Prepare 1/3 cup of apple sauce.
3. Prepare 2 tsp of baking powder.
4. Prepare 1 cup of water.
5. You need of Cupcake liners.
6. It’s of Cool whip, icing of your choice, or ice cream.

Break the eggs into the bowl, add the oil and beat everything together until smooth. These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish. You can bake up a batch of these perfect cupcakes in In a medium mixing bowl combine oil and sugar. Add eggs and beat with an electric mixer at medium speed for one minute.

Egg-free and oil-free cupcakes step by step

1. Preheat the oven to the temperature stated on the box..
2. Open and pour mix into a mixing bowl.
3. Add in the 2 tsp of baking powder.
4. Add in the apple sauce and water.
5. Mix well making sure that there aren't any dry spots..
6. Let the mix rest while you prepare the cupcake pan..
7. Use a 1/4 measuring cup to scoop and pour the mix into the cupcake liners..
8. Bake for 15-17 minutes depending on your oven..
9. Let them cool to the touch before icing or enjoy them hot with a scoop of ice cream..

A wide variety of egg free cupcakes options are available to you, such as material, feature, and industrial use. To make gluten free dairy free cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. See more ideas about Egg free cakes, Eggless baking, Eggless cake. The vanilla cake is lovely and moist thanks to yoghurt and oil. As part of Vegetarian Baking recipes series, here's a basic egg free vanilla cupcake recipe with chocolate ganache.

Low Carb Bacon and Egg Cupcakes. These low-carb egg muffins are perfect for meal prep breakast. I like to cook up a batch on Sundays and store them in the fridge for the remainder of the Check out my Egg White Frittata recipe here. Low-Carb Breakfast Ideas: Bacon, Egg, Cheese, and Spinach Breakfast Casserole Sous Vide Egg.

A great change from the usual low-carb bacon and eggs! Grab our make ahead of time recipe and enjoy all week! How to Make Bacon and Egg Cups. You can have Low Carb Bacon and Egg Cupcakes using 5 ingredients and 9 steps. Here is how you cook it.

Ingredients of Low Carb Bacon and Egg Cupcakes

1. It’s 6 of Turkey bacon strips.
2. You need 6 of eggs.
3. It’s 1/4 cup of Spinach leaves.
4. Prepare 1/4 cup of Shredded sharp cheddar cheese.
5. You need 1 dash of Salt and pepper to taste.

First, place your bacon in a skillet on medium heat until it cooks through. Drain the fat and remove bacon. Low-carb bacon, egg and cheese cups can be made using six pieces of bacon and a few other interesting ingredients. Make low-carb bacon, egg and cheese cups with help from a distinguished culinary professional in this free video clip.

Low Carb Bacon and Egg Cupcakes instructions

1. Preheat oven to 400°F..
2. Spray muffin tin if necessary with non stick spray..
3. Line sides of muffin tin with bacon strips pressing them against sides..
4. Crack one egg inside each tin..
5. Place 2-3 spinach leaves on top of each egg..
6. Place a pinch of shredded cheddar cheese on to of each cup..
7. Add salt and peeper to taste. This pic shows right to left the beginning to end..
8. Put in oven for 12-18 minutes depending on desired doneness of eggs..
9. When done, allow a short cooling time and they should pop right out. Can be refrigerated and microwaved as well!.

Expert: Mandy Mandy Curry Filmmaker: Kirk Curry. Who doesn't want cupcakes for breakfast? Really, if you had the option and you knew you wouldn't end up on a sugar rushed carb crashed stomach Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT. The holiday season is always the busiest time of the year for me.

Lemon Yogurt Cupcakes.

You can cook Lemon Yogurt Cupcakes using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lemon Yogurt Cupcakes

1. It’s 100 grams of White caster sugar.
2. Prepare 100 grams of Unsalted butter – room temperature.
3. You need 1 of Egg.
4. You need 125 grams of Lemon yogurt.
5. You need 1 tsp of Baking powder.
6. It’s 100 grams of Plain Flour.
7. Prepare 1 tbsp of Fresh lemon juice.
8. You need 1 pinch of Fine salt.

Lemon Yogurt Cupcakes step by step

1. Make sure all ingredients are room temperature..
2. Pre-heat oven at 180 C / gas mark 4.
3. Cream together butter and sugar until very pale in colour.
4. Add the egg and incorporate well.
5. Add the first half of the flour, then the yogurt, lemon juice, salt and then the rest of the flour and the baking powder..
6. Mix well until cohesive.
7. Use a ice cream scoop to drop level scoops in to a muffin tin lined with paper cases.
8. Bake for 15-20 minutes until golden.

Easy Lemon Shell Cupcakes. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

A great lemon muffin recipe, too. Easy homemade Lemon Cupcakes with lemon cream cheese frosting have the perfect balance of sweet and tanginess and are perfect for spring, Easter, or These Lemon Cupcakes would be perfect for ANY spring or summer festivity. Easter or Mother's Day would be particularly perfect, even a baby. You can have Easy Lemon Shell Cupcakes using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Easy Lemon Shell Cupcakes

1. You need of cakes.
2. It’s 1 box of your favorite white or yellow boxed cake mix.
3. Prepare 1/2 cup of fresh lemon juice.
4. Prepare 1 of the needed ingredients for the cake mix.
5. Prepare 10 of medium lemons Squeezed of juice and clean the shells a bit with a teaspoon..
6. Prepare 1 of Make Lemonade with the juice …Saving 1/2 cup to use in the cake per instructions… Save the Shells for Cupcake holders. I also added lemon juice to the frosting. Frosting was a combo of leftover Lemon frosting and I whipped that with a bought tub of le.

Cupcakes are easy to make and yummy. You can have them in various flavours – vanilla, lemon, chocolate, almond, red velvet… You can also use any frosting you like – butter cream, cream cheese…Add a few drops of food colouring and you have fancy looking cupcakes. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. Rather than creating a simple lemon sponge I'd thought I'd go one step further and turn them into lemon drizzle cakes.

Easy Lemon Shell Cupcakes instructions

1. Mix cake ..using 1/2 cup lemon juice with half of the liquid called for in the directions. Set the lemon cups in the muffin pan and fill to one third full with the cake mix batter …Place in preheated oven per directions…bake per directions. Mine tested done at 23 min at 350°F. I also had enuf batter leftover to make a small cake..
2. I used Meyer Lemons fresh picked from my tree. Well washed before squeezing. I also found the cooked shells quite edible. Cooked they are soft. I didn't think they were bitter either….Meyers are thin skinned and much sweeter than regular lemons..
3. .

The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour. Try our easy lemon cakes, lemon tarts and lemon meringue pie recipes for the best lemon desserts. These cute little lemon cupcakes would work equally well for a kids party, baby shower or just a A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. These easy lemon cupcakes from scratch are super moist and burst with lemon flavor. Top them with vanilla mascarpone cream cheese frosting or use any If you want these easy lemon cupcakes hold their shape nicely, you should use a muffin tray.

MouthMelted chocolate cup cake. Hey friends.this is step by step complete tutorial of super moist and mouthmelting chocolate cake in mugs or cups.without oven choco lava cake recipe. These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won't want to stop eating!

Yes, Gluten Free Chocolate Cupcakes need to be moist, rich, and delicious, which they are… but it's only once frosted that a cupcake is complete. There's something about the contrast of soft chocolaty cupcake and rich, melt-in-your-mouth chocolate frosting that. I was DESPERATE for chocolate cake, but as I'm the only chocolate lover in the family I needed something small. You can cook MouthMelted chocolate cup cake using 9 ingredients and 2 steps. Here is how you cook it.

Ingredients of MouthMelted chocolate cup cake

1. You need 3 of eggs.
2. It’s 1 cup of sugar (pesi hoi).
3. You need 1 cup of Maida.
4. Prepare 100 gram of butter.
5. It’s 2 table spoon of Yogurt.
6. You need 1 table spoon of Baking soda.
7. Prepare of Melted chocolate half cup.
8. Prepare 2 table spoon of Cocopowder.
9. You need of Hot water 2 r 3 table spoon.

Not that I'm incapable of eating an entire After making the first time I have tripled the recipe. Keep it in the refrigerator and pour enough into a cup for anytime I would like the treat. Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

MouthMelted chocolate cup cake instructions

1. Recipe, Beat the eggs in a bowl and add butter n sugarand melted chocolate. Then add all the dry ingredients and add yogurt n hot water then add lining to your cupcake tray. Bake for 12-15 min.
2. Cup cakes ready I hope you like it 😘.

These bite-sized cheesecakes are easy to make and a big hit at parties. Home » Cupcakes » Ultimate Chocolate Cupcakes with the Ultimate Chocolate If you have my book, Surprise Inside Cakes, you know that my chocolate cake recipe uses Melt the butter and chocolate together in the microwave. Yesterday we had a small party at my office to celebrate my company's fifth anniversary, and our pendaison de crémaillère, which is French for a housewarming party: une crémaillère is a trammel, the metal adjustable hook. These are the best chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate Add cocoa powder and beat until completely creamy and smooth.

Milo Cupcake.

You can have Milo Cupcake using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Milo Cupcake

1. You need 2 sachets of milo.
2. You need Half of cup sugar.
3. You need 5 tbsp of melted butter.
4. Prepare Half of tsp salt.
5. Prepare 1 tsp of baking powder.
6. Prepare Drops of vanilla.
7. Prepare 1 of and 1/2 flour.
8. It’s Half of glass fresh milk.
9. Prepare 2 of eggs.

Milo Cupcake step by step

1. In a deep bowl sift the flour and the milo. Then mix all the dry ingredients. Next are the wet ings. Mix properly..
2. Arrange the cupcake paper molder and pour 1 tbs each..
3. Preheat oven at 250c and bake for 15 mins.

Pina Colada Cupcakes. Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave! Dip tops of frosted cupcakes in coconut.

There's a little bit of summer in each bite! Everyone's favorite beach cocktail in cupcake form! Pineapple and coconut cupcakes frosted and decorated with coconut flakes, pineapple, a cherry and a little umbrella. You can have Pina Colada Cupcakes using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pina Colada Cupcakes

1. It’s of Cupcake.
2. Prepare 1 2/3 cup of all purpose flour.
3. You need 1/2 tsp of baking powder.
4. You need 1/4 tsp of baking soda.
5. You need 1/2 tsp of salt.
6. It’s 3/4 cup of light brown sugar.
7. You need 1/4 cup of granulated sugar.
8. Prepare 1/2 cup of unsalted butter melted.
9. It’s 1 large of egg, at room temp.
10. It’s 1/2 cup of pineapple juice.
11. Prepare 1/2 cup of full fat coconut milk.
12. It’s 2 tsp of vanilla extract.
13. Prepare of Frosting.
14. You need 3/4 cup of unsalted butter, softened to room temp.
15. It’s 3 cup of powdered sugar.
16. It’s 1/4 cup of heavy cream, half-and-half, or coconut milk.
17. It’s 2 tsp of vanilla extract.
18. It’s 1/2 tsp of coconut extract.
19. It’s 1 of salt to taste.

These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting! Inspired by the classic cocktail, these cupcakes are perfect for summer! These Piña Colada cupcakes have a pineapple cupcake base, a creamy coconut frosting, and taste just like T hese light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail. Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches in just one bite.

Pina Colada Cupcakes step by step

1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside..
2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined..
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting..
4. Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry..
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4..

Piña Colada cupcakes are perfect cupcake versions of the drink – complete with coconut How to Make Piña Colada Cupcakes. To give these cupcakes their signature flavor, you'll start with mixing. Just like your favorite frozen cocktail, these cupcakes have all the sunny, tropical flavors of a pina colada! Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice.