Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing.

You can have Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

1. You need of cupcakes.
2. Prepare 1 cup of all-purpose flour.
3. You need 1 cup of granulated sugar.
4. Prepare 1/3 cup of Special Dark Chocolate Cocoa Powder.
5. Prepare 1 tsp of baking soda.
6. You need 1/2 tsp of salt.
7. It’s 1 large of egg.
8. Prepare 1/2 cup of buttermilk.
9. Prepare 1/2 cup of vegetable oil.
10. Prepare 3/4 tsp of vanilla.
11. It’s 1/3 cup of boiling water.
12. Prepare of icing.
13. Prepare 1/2 cup of unsalted butter.
14. Prepare 1/2 cup of shortening.
15. You need 4 cup of powdered sugar, divided.
16. Prepare 12 oz of fresh raspberries.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing step by step

1. Preheat oven to 300' and line cupcake pan with liners..
2. In large mixing bowl, add all dry ingredients for cupcakes. Whisk together..
3. Form well in dry ingredients, add egg, buttermilk, and oil. Mix well..
4. Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well..
5. Pour cupcake batter into cupcake liners, just over half way full..
6. Bake at 300' for 20~25 minutes, until toothpick comes out clean..
7. Let set for a few minutes in pan, then remove to cool..
8. Separate out 12 pretty raspberries for topping cupcakes. On low heat smash and simmer the reset of the raspberries to make a puree. Set aside..
9. In medium mixing bowl, blend butter and shortening together until smooth..
10. Add first 3 cups of powdered sugar, gradually, mixing well..
11. Add 4 tablespoons of raspberry puree. Mix well..
12. Mix in last of powdered sugar to achieve desired consistency..
13. When cupcakes are completely cooled, icing then however you'd like, and top each cupcake with one pretty raspberry and serve!.

Banoffee cupcakes.. There are many different versions of banoffee cupcakes out there, and I've tried pretty much all of them. It's hard to go wrong with flavors like banana and toffee, so while the ones I tried were good, I. Banoffee Cupcakes are banana filled cakes topped with a thin layer of dulce de leche, then finished off with dulce de leche icing!

Be experimental with your cupcake making and try these delicious banoffee cupcakes, made exclusively for goodtoknow by our cupcake queen Victoria Threader. Trendy, cute baking that puts a smile on everyones face. Combine this with an idiot proof recipe and the classic combination. You can have Banoffee cupcakes. using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Banoffee cupcakes.

1. Prepare of dough.
2. You need 140 grams of melted butter.
3. It’s 200 grams of brown sugar.
4. You need 3 of eggs.
5. It’s 3 of bananas (350 gr unpeeled).
6. You need 1 tsp of ground cinnamon.
7. You need 4 tbsp of natural yoghurt.
8. You need 300 grams of all-purpose flour.
9. It’s 1/2 tsp of baking powder.
10. It’s 1/2 tsp of bicarbonate of soda.
11. Prepare 50 grams of chopped walnuts.
12. It’s of frosting.
13. It’s 100 grams of butter.
14. Prepare 200 grams of brown sugar.
15. Prepare 8 tbsp of milk.
16. Prepare 400 grams of icing sugar.

These Banoffee Cupcakes are a fusion of banana split and banoffee pie. Dark chocolate chunks and a hidden banana flavoured dulce de leche filling. Topped off with banana flavoured cream cheese. Banoffee Cupcakes are a cup cake of wonder.

Banoffee cupcakes. instructions

1. Preheat the oven to 180 celsius, beat the butter and sugar until light and flufy..
2. Crack in the eggs, once at a time, beating until smooth on each occasion. Add the mashed bananas and the natural yoghurt to the mixture..
3. And then add the dry ingredients and fold trough the mixture. Divide the mixture between 24 medium muffin cases, arrange in a muffin tin if possible, so that each is 3/4 full and bake for 20 minutes or until a skewer comes out clean and let them cool..
4. Meanwhile its time to make our frosting, heat the butter and the brown sugar in a pan until it is bubbling and the sugar has disolved..
5. Remove from the heat, add the milk and icing sugar and beat well. Allow it to cool to make it into a piping consistency..
6. Place the icing into a piping bag and decorate the cupcake whilst the icing is still just warm. Finish with some chopped walnuts or chocolate strands..

Just a perfect combo of banana toffee love. These cupcakes are inspired by the banoffee cupcakes I tasted in Peggy Porschen's parlour in London's Belgravia. My version consists of soft vanilla sponges, a surprise caramel filling. Uk's favourite banana cupcakes with a chocolate and caramel glaze on the top along with super delicious fudge pieces, cream and banana slices. Banoffee Cupcakes are a chocolate cupcake filled with bananas and creamy caramel and topped with whipped cream!

Cherry Topped Holiday Cupcakes.

You can cook Cherry Topped Holiday Cupcakes using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cherry Topped Holiday Cupcakes

1. Prepare 2 cup of flour.
2. It’s 2 tsp of baking powder.
3. Prepare 1/2 tsp of salt.
4. It’s 1 cup of butter, softened.
5. You need 1 cup of sugar.
6. You need 3 large of eggs.
7. Prepare 2 tsp of Vanilla.
8. You need 3/4 cup of Milk.
9. Prepare 1 of as needed Jar of maraschino cherries.

Cherry Topped Holiday Cupcakes instructions

1. Preheat oven to 350°F..
2. In bowl, combine flour, baking powder, and salt. Whisk together..
3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until smooth and frothy. Slowly add flour with milk. Beat until smooth..
4. Line cupcake pans with paper or foil holders. Fill each cupcake tin with batter, half way..
5. Bake for approximately 15minutes, Or until cake does not stick to toothpick. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting..
6. Whip up cream cheese frosting to top your cupcakes –see my favorite cream cheese frosting recipe–.
7. Top each cupcake with a single rinsed and dry patted maraschino cherry..
8. .
9. .
10. Https://cookpad.com/us/recipes/339453-easy-cream-cheese-frosting.

Moist Berry Berry Strawberry Cupcakes.

You can have Moist Berry Berry Strawberry Cupcakes using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Moist Berry Berry Strawberry Cupcakes

1. Prepare of Cake Batter.
2. It’s 1 1/3 cup of frozen strawberries in sugar with juice(thawed).
3. You need 1 box of Duncan Hines Signature Strawberry Supreme Cake Mix.
4. Prepare 1/3 cup of vegetable oil.
5. You need 1/2 cup of cream cheese (softened).
6. You need 1/2 cup of sour cream.
7. It’s 4 of eggs.
8. You need of Icing.
9. It’s 1 stick of 1 stick butter (melted).
10. You need 1 1/2 cup of confectioner's sugar (powdered sugar).
11. Prepare 1/2 packages of cream cheese (softened).
12. It’s 1 tsp of 1 tsp milk or half n half (add enough to desired consistency of icing).
13. It’s 1/2 cup of frozen strawberries in sugar (thawed).

Moist Berry Berry Strawberry Cupcakes step by step

1. Preheat oven to 350.
2. If ur not making cupcakes, prepare ur cake pan (cover w/ cooking spray) and set aside. If making cupcakes get ur muffin tin ready w/ nonstick spray or line w ur baking cups..
3. In a mixing bowl combine cake mix, oil, eggs, and thawed strawberries (w/ juice from strawberries). The strawberries are replacing the water component of the original recipe on the box so make sure to include the juice from the frozen berries. I also added a 4th egg. The box recipe calls for 3, but I did 4. Amps up the moisture and makes it fluffier…..
4. Gradually add in ur sour cream and softened cream cheese (hopefully ur using an electric mixer for this step… I've folded these 2 remaining ingredients in before as well but they come out fluffy & moist either way….
5. Divide batter equally (about 1 1/2 tbsp to 2 tbsp per muffin cup) Or just pour entire content into greased baking pan if making a whole cake…
6. Bake for 18-21 mins or until toothpick inserted in center of cake/cupcake comes out clean..
7. Place on wire rack and allow to cool for about about an hour prior to applying icing so it won't melt off (if u can wait that long!!!).
8. For Icing: Melt down stick of butter in microwave-safe bowl, mix in all ingredients w electric mixer. Blend until smooth and creamy. Add more powdered sugar if icing too loose/thin or more milk if too thick until desired consistency reached. Be careful w juice from strawberries in this step as u dont want icing too runny and again, if it turns out too loose add more powdered sugar. Top each cupcake w dollop of icing to ur liking! Turn up & enjoy ur berry berry delicious bakery style cupcakes!!!.

The Best Vanilla Cupcakes Recipe.

You can cook The Best Vanilla Cupcakes Recipe using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of The Best Vanilla Cupcakes Recipe

1. You need 3/4 cup of butter, sottened.
2. You need 1/2 cup of granulated sugar.
3. You need 3 of large eggs, room temperature.
4. Prepare 1 cup of whole milk.
5. It’s 3 tbsp of vegetable oil.
6. You need 1 tsp of vanilla extract.
7. Prepare 2 of and 1/2 cups all-purpose flour.
8. Prepare 1 of and 1/2 tsp baking powder.
9. Prepare 1 pinch of salt.
10. Prepare 1/4 tsp of nutmeg.

The Best Vanilla Cupcakes Recipe instructions

1. In a large mixing bowl, add in the butter and sugar. Beat on low for a while and turn to medium, beat for about 4 minutes until the sugar is almost dissolved..
2. Next, add in the vanilla, eggs and milk and beat again for about 30 seconds until well incorporated..
3. Then, sift in the flour, baking powder, salt and nutmeg..
4. Beat that on medium speed until everything is well incorporated and a thick cake batter is formed. After, add in the oil and beat one last time just until the oil and batter is well combined..
5. To continue, grease 13 cupcake tins or line a muffin pan with cupcake liners and fill the liners 3/4 way up, about 3 tbsp per liner. If using tins, place them on a baking tray to make handling easier. Tap the pans on a counter afew times to get rid of any air bubbles..
6. .
7. Bake in a preheated oven at 300 degrees fahrenheit on the center rack for about 25 minutes, time may vary depending on your oven..
8. After baking, let cool to room temperature and serve as is or let is cool completely and frost as desired. Happy baking!.

broken glass cupcakes. Divide cake batter between lined cupcake tins. Bake cupcakes in preheated oven until a toothpick Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to. "Broken Glass" Cupcakes.

The cupcakes are pumpkin flavoured, a classic for Halloween and the perfect pairing for the vanilla buttercream. Red velvet cupcakes with frosting and glass shards with blood will trick and treat everyone! Stab each frosted cupcake with a few shards of broken sugar glass. You can have broken glass cupcakes using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of broken glass cupcakes

1. It’s 1 box of red velvet cake mix.
2. Prepare 1 of cream cheese frosting.
3. Prepare 1 of Candy Glass.
4. It’s 1 1/2 cup of water.
5. Prepare 3/4 of sugar.
6. It’s 1 of candy blood.
7. You need 1/2 cup of light corn syrup.
8. You need 1 tbsp of corn starch.
9. You need 1/4 cup of water.
10. You need 14 dash of red food dye.
11. Prepare 2 dash of blue food dye.

Bloody Broken Glass Candy Cupcakes for Halloween. These delicious Red Velvet cupcakes with smooth cream cheese icing are topped with all the makings of a horror movie. Her broken glass cupcakes are the perfect treat to scare up some fun at your next Halloween Pour into lined cupcake tins, filling each cup about three-fourths of the way. CUPCAKES: your favorite cupcake recipe — I went with a dark chocolate as black seemed more Break into shards using a mallet.

broken glass cupcakes instructions

1. prepare the cake mix according to the box, place in cupcake tray bake and let cool as you normally would.
2. frost with cream cheese frosting or any white frosting you prefer.
3. mix the water and sugar in a deep pot and bring to a boil till all sugar dissolves, then continue to stir until it reaches 300° you can check with a candy thermometer, then quickly pour into a greased pan and let cool completely, this will be your glass shards, simply smack the sheet of hard candy to create the glass shards.
4. to make candy blood put the corn syrup in a bowl along with the corn starch then slowly add the water until it reaches your desired consistency, then add the blue and red food color.
5. lastly you take your frosted cupcakes, shove one shard of candy glass in each cake and top with"blood".

ASSEMBLY: Stab each cupcake with a shard of "glass" or two. Don't those just look delicious and gruesome (in a good way!). Head over and get the recipe today and be sure to visit the other participating bloggers on the linky below. For the 'broken glass', unwrap the mints and put into a heavy based pan. Heat over a very gentle To assemble, spread the frosting over each cupcake, push a few bits of 'broken glass' into each one.

Banana Coconut Crunch Cupcakes.

You can have Banana Coconut Crunch Cupcakes using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Banana Coconut Crunch Cupcakes

1. You need 1 1/2 cup of All-purpose flour.
2. It’s 3/4 cup of Sugar.
3. You need 1 tsp of Baking powder.
4. It’s 1/2 tsp of Baking soda.
5. Prepare 1/4 tsp of Salt.
6. Prepare 4 oz of Unsalted butter (1 stick) melted and cooled.
7. Prepare 1 of Egg.
8. Prepare 1/2 cup of Milk.
9. Prepare 1 tsp of Vanilla extract.
10. You need 1 of Mashed banana.
11. Prepare 1 of Diced banana.
12. It’s 1/2 cup of Granola.
13. You need 1/2 cup of Sweetened shredded coconut plus extra for topping.

Banana Coconut Crunch Cupcakes instructions

1. Preheat oven to 350. Line cupcake tins with about 18 cupcake paper liners..
2. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt..
3. Add to the same bowl all the liquids: butter, egg, milk, vanilla extract, and the mashed banana. Mix well until you have a smooth heavy batter..
4. Now fold in the batter the diced bananas, granola and the coconut..
5. Spoon the batter into the cupcake cups. Fill each 3/4 full. Sprinkle some coconut on top of each and into the oven they go for 20 minutes or until a toothpick inserted into the cupcake center comes out clean. Allow to cool and ENJOY!.

Chocolate Rose Cupcake#.

You can have Chocolate Rose Cupcake# using 14 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chocolate Rose Cupcake#

1. You need 1 1/2 cups of grams All-purpose flour.
2. It’s 1 cup of grams Granulated Sugar.
3. Prepare 1/2 cup of grams Cocoa powder.
4. It’s 1 teaspoon of Baking soda.
5. It’s 1/2 teaspoon of Salt.
6. You need 1 cup of Milk.
7. It’s 1/2 cup of Oil.
8. Prepare 2 tablespoons of water.
9. You need 1 teaspoon of Pure Vanilla Extract.
10. You need 2 teaspoon of Vinegar.
11. You need 1 cup of Chass (Milk plus vinegar is nothing but buttermilk:) so if u don't have vinegar use sour buttermilk chaas 1 by replacing milk and vinegar).
12. Prepare 2 cup of Whipping cream.
13. You need As needed of Sprinkles.
14. It’s of Aa needed Red fondant for rose.

Chocolate Rose Cupcake# instructions

1. Preheat oven to 350 degree F or 180 degree C..
2. Line the cupcake tray with cupcake liners. If using cake pan, line it with parchment circle..
3. Sieve and Mix all dry ingredients (All-purpose flour, cocoa powder, baking soda and salt) except sugar in a bowl. Always sieve from a height for tender crumb outcome.
4. Add vinegar to milk and let it stand for a minute..
5. Add granulated sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted..
6. Now add in oil. Whip the liquid ingredients until oil is completely blended well..
7. Mix liquid in the dry ingredients – whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps – don't over beat – very important..
8. Mine is always ready within 30-40 seconds..
9. Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake will come out with few dry crumbs.For cake it's 30-40 minutes. Don't over bake..
10. Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting..
11. Whip whipping cream by beater till it form a peak..
12. Make rose by fondat for top.as in photo..
13. Transfer whip cream in icing bag an do it over cupcakes and sprinkle some sprinkles over it and palce rose in center..

Simple cup cake. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Find Out How To Make Tasty Cupcakes. This is a recipe I submitted in a cupcake contest our local chocolate boutique was hosting.

So basically this easy cupcakes recipe is the result of everything I've learned over years of making vanilla cupcakes and cakes, all wrapped up in one simple recipe. Cupcake Ingredients No need to make a stop at the grocery store for these cupcakes. Easy and simple but can be made individual with a slight twist or a special icing. You can cook Simple cup cake using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Simple cup cake

1. It’s of Fulawa 4 gwangwani.
2. Prepare of Sukari 1 1/2 gwangwani.
3. It’s of Bakar Hoda 2 cokalin shayi.
4. You need of Fulebo 1 cokali shayi.
5. It’s 1 of Madarar ruwa.
6. Prepare 8 of Kwai.
7. Prepare 150 g of Margarine.

This one stretches beginning baking skills with a creamy, peanut butter glaze (don't worry—it's easy to get the hang of). Start with these recipes for chocolate and vanilla cupcakes and frostings, then decorate to your heart's (and stomach's) content. The amazing recipe I loved baking with it. I added sprinkles to the batter and topped with your basic buttercream.

Simple cup cake step by step

1. A hada sukari da margarine ai ta buga shi Sai ya hadu sosai yai laushi Kamar ice cream.A fasa Kwan a zuba a hada a cigaba da bugawa Sai ya hadu sosai sukari duk ya narke..
2. A tankade fulawar Sai a zuba tare da bakar hodar Sai a kwabasu su hadu sosai.Sai a zuba madara da fuleba a kula kada kwabin yayi tauri kada yayi ruwa-ruwa..
3. Sai a Sami gwangwanin cake a shafe da butter sannan sai a zuba kwabin sai a sa a cikin oven a gasa shi Sai yayi launin ruwan zuma..

An easy way to make your favorite cupcake look elegant is by making a rose design on top. All you need is a pastry bag and a closed star tip. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. I wanted a light, fluffy cake with a tender crumb. Butter isn't going to necessarily get you that, nor is a shortage of eggs or sugar.

Vanilla Buttermilk Cupcakes. These vanilla cupcakes are a tried n' true recipe from my cake baking days. It's my go-to when I need to whip up a quick batch of vanilla birthday cupcakes. The buttermilk adds a subtle, pleasant tang.

Vanilla cupcakes should have a good amount of vanilla flavor to distinguish them from a "plain" cupcake and there. Baking always seems impossible and just too hard right? Here I show you how easy it is to make the most satisfying vanilla buttermilk cupcake with. You can cook Vanilla Buttermilk Cupcakes using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vanilla Buttermilk Cupcakes

1. Prepare 1 cup of Unsalted butter, room temperature.
2. Prepare 1 cup of White sugar.
3. You need 2 of Eggs, room temperature.
4. You need 2 of Egg yolks, room temperature.
5. Prepare 1/4 cup of Oil.
6. You need 2 tsp of Vanilla extract.
7. You need 2 cup of Cake flour *see below*.
8. Prepare 1/2 tsp of Salt.
9. You need 3 tsp of Baking powder.
10. It’s 1 tsp of Baking soda.
11. Prepare 1 cup of Buttermilk, room temperature (can also do half sour cream and half milk, milk curdled with a 1/4tsp lemon juice or vinegar, or I've used creamline milk that has soured).
12. You need 1 3/4 cup of All purpose flour **if not using cake flour.
13. You need 1/4 cup of Cornstarch **if not using cake flour.

Vanilla Buttermilk Cupcakes with a Framboise Glaze. I wanted to make something really special for Todd and some of our friends to help celebrate Valentines Day. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat butter and all the sugar on medium speed until well blended.

Vanilla Buttermilk Cupcakes step by step

1. Preheat oven at 350F/180C. I've actually had better results baking in a 375F/190C oven, but this depends on your individual oven. Investing in an oven thermometer also helps make sure your oven temperature is where you want it..
2. Prepare two 12 cup muffin tins with paper liners or grease the tins themselves. Metal muffin tins and silicone baking cups/pans do conduct heat differently so if you want to use silicone, play around with the temperatures and times (probably a lower temp for a bit longer).
3. Mix the butter with either a hand or stand mixer until soft. Add the sugar at once and cream for 5 minutes on a high speed or until light and fluffy. Make sure to scrape the bowl. You want a fluffy texture to this mix, but you don't want the butter so soft that it breaks down. It should look similar to cookie dough..
4. Add eggs, egg yolks, and oil one at a time, combining well after each one. I like putting the eggs in a separate bowl since you can check for blood spots or bad eggs and eggs separate better cold. Also make sure to mix the eggs and oil in very well and scrape the bowl down frequently. At this point it will look more like cake batter..
5. In a separate bowl, mix the flour, cornstarch if using, salt, baking powder, and baking soda. Sift or use a whisk to combine very well..
6. At this time, I also add my extract with the milk mix. Add a third of the flour mix into the butter mix and gently combine just until the flour is incorporated. Add half the milk mix and gently combine again until the milk is incorporated. Scrape down the bowl very well. Repeat this with another third of the flour and the last half of the milk. Add in the last third of flour and mix just until you no longer see any flour. It's important once you add the flour that you don't overmix!!.
7. Fill up the cups 2/3 full. The easiest is to use an ice cream scoop since you want all the cupcakes filled evenly. You also don't want to leave the batter out for too long since the baking soda and baking powder will begin reacting once it's mixed with liquid (most baking powders will react twice: once with liquid and once with heat), but this will affect the texture and appearance..
8. Place in the middle rack of the oven and bake for 15-18 minutes. I'll bake at 375F/190C for 10 minutes and then drop the heat to 350F/180C for the last 5-8 minutes. Don't open the oven door for 15 minutes! Cupcakes will be done when a few moist crumbs attach to a toothpick inserted, they spring back lightly when touched, and they no longer look wet. If a toothpick comes out clean, I find the cupcake is overcooked and will taste dry..
9. Let cool completely on a wire rack. Frost with your favorite frosting and enjoy! I also tried to add as many baking tips as I could, but the biggest tip is learning how your own oven heats up and functions. Buy an oven thermometer!.
10. They store at room temp for a day or two, but you can freeze them unfrosted if you're planning on serving later. Just let them thaw for a few hours and they're ready to go..

Add eggs and vanilla and beat on high speed until well blended. Sift together flour, baking powder, and salt. Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream. I also used buttermilk in place of the regular milk, and really enjoyed that flavor as well. For the cupcakes, mix flour, baking powder and baking soda.