Simple Frosted Cupcakes.

You can have Simple Frosted Cupcakes using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Simple Frosted Cupcakes

1. Prepare 2 1/3 cups of flour.
2. Prepare 1 cup of milk.
3. You need 1/2 cup of sugar.
4. Prepare 1 tsp of vanilla flavor.
5. It’s 1 cup of vegetable oil.
6. It’s 3 of eggs.
7. It’s Pinch of salt.
8. You need 1 tsp of baking powder.
9. It’s 100 g of butter (for frosting).
10. Prepare of Condensed milk.
11. Prepare of Color.

Simple Frosted Cupcakes step by step

1. Mix all the dry ingredients bowl and set aside..
2. Mix the wet ingredients in a separate bowl and pour into the dry ingredients bowl after making a well..
3. Get your oven heated and bake in cupcake pans.
4. For the frosting : cream butter and pour in condensed milk bit by bit until the desired consistency is reached, add a tsp of flavor and the frost cake as desired.

The Strawberry Egg-less Cupcake.

You can have The Strawberry Egg-less Cupcake using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of The Strawberry Egg-less Cupcake

1. It’s 150 grams of Strawberry Fresh.
2. Prepare 3 tablespoons of Sugar.
3. You need 1/2 cup of Water.
4. You need 1 and   1/2 cups of All purpose flour.
5. You need 1/2 teaspoon of Baking soda.
6. Prepare 1 teaspoon of Baking powder.
7. Prepare 1/4 teaspoon of Salt.
8. Prepare 1 tsp of Strawberry essence.
9. Prepare 100 gms of butter Melted.
10. It’s 1/2 cup of condense milk.
11. You need 3/4 cup of Sugar.

The Strawberry Egg-less Cupcake instructions

1. Firstly, bring the contents for strawberry juice to boil for 10 minutes. Cool it and then blend to obtain a smooth liquid..
2. Mix the dry ingredients of cake batter together i.e. flour,salt,baking soda,baking powder..
3. Soften the butter using a mixer and add sugar. When soft, add the essence and slowly add the dry ingredients. Between add the strawberry pulp. Add condense milk and combine well..
4. The batter will be pinkish, if the batter is not moist enough, add 2 tbsp of milk and then combine. Pour the mixture to each cups and keep the tray in a preheated oven at 180 degree Celsius. bake it for 20 mins and the cupcake is ready. Pull it out and place it on a wire rack to cool off..

Cotton Soft Fluffy Cupcakes with Buttercream Icing.

You can have Cotton Soft Fluffy Cupcakes with Buttercream Icing using 16 ingredients and 28 steps. Here is how you achieve it.

Ingredients of Cotton Soft Fluffy Cupcakes with Buttercream Icing

1. You need of For the Cup cakes:.
2. It’s 55 grams of Cake Flour.
3. You need 35 grams of Unsalted Butter.
4. It’s 1.5 Tsp of Vanilla Extract.
5. Prepare 1 Pinch of Salt.
6. It’s 20 grams of + 45 grams Granulated sugar.
7. It’s 33 ml of Milk.
8. Prepare 3 of Egg Yolks (Room Temperature).
9. It’s 3 of Egg Whites (Room Temperature).
10. Prepare 1/4 Tsp of Cream of tartar.
11. It’s of For the Buttercream Icing:.
12. It’s 227 grams of / 2 sticks Unsalted Butter (Room temperature).
13. You need 330 grams of Powdered/ Confectioners/ Icing sugar (Sifted).
14. You need 2 Tsp of Vanilla Extract.
15. It’s 2 Tbsp of Whipping Cream (Room temperature).
16. It’s as needed of Icing Colour Gel.

Cotton Soft Fluffy Cupcakes with Buttercream Icing instructions

1. Method for the Cupcakes:.
2. Melt butter & salt on low heat. Add the milk. Keep whisking. Add 20 grams sugar. Cook just until the sugar dissolves. Remove from heat. Let it cool..
3. Transfer it to a large mixing bowl. Add the cake flour. Add all the egg yolks at once. Mix with the help of a balloon whisk until combined. *Do not over-mix..
4. Place the egg whites in a bowl. Whisk for 30 seconds with an electric beater..
5. Add the cream of tartar. Whisk again for 30 seconds. Add 45 grams sugar little by little. Keep whisking on high speed until stiff peaks form (About 3-5 minutes)..
6. Turn a small amount of the egg white mixture to the egg yolks mixture. Mix well. Now, pour all of the yolk mixture to it. Fold until just incorporated. *Very important: Do not stir..
7. Tap the filled pan a couple of times on the counter top to get the air bubbles out. Fill 3/4th of the cavities of a Muffin Pan lined with Cupcake Liners..
8. Bake in a preheated oven 120 Degrees C/250 Degrees F for 23 minutes..
9. Note: These are supposed to be Off-Whitish. Do not over bake or brown them. Baking time depends on the size of the pan. Do a Cake Test with the help of a toothpick. It should come out clean..
10. Cool on wire rack..
11. Decorate the cupcakes with the Buttercream icing. (Recipe below)..
12. Method for the Buttercream Icing:.
13. Place butter & sugar together in large mixing bowl. *Use a Stand Mixer or an Electric Hand Mixer. Start with low speed. Mix until light, smooth, silky & fluffy at medium-high speed. (*Should be done in less than 5 minutes in a Stand Mixer. 5-7 minutes if using a Hand Mixer)..
14. Add the Vanilla, Cream & Colour. Mix for 30 seconds..
15. Pour in a Piping Bag with your favorite Icing Tip/Nozzle attached & decorate the cup cakes. (I used Wilton Tip # 2D)..
16. How to decorate:.
17. 1.Apply a thin layer of the Buttercream with the help of a small spatula to cover the top of the Cupcakes so that the original colour doesn’t show..
18. 2.Take a disposable Piping Bag. Place the Icing Tip in it. Cut off the tip of the bag to insert the Icing Tip. Fold the bag outwards into almost half. Fill the Buttercream with a medium spatula. *Do not touch with your fingers/hand. The butter will melt from your body heat. Fill only half the bag. Unfold the folded part upwards & twist it at the top..
19. 3.Squeeze the Buttercream gently so that it reaches the tip..
20. 4.Hold a Cupcake with your left hand. Hold the bag filled with the Buttercream with your right hand or vice versa. Start Icing from the middle & go outwards in a circular motion. Apply equal amount of pressure for consistency..
21. Don’t stop in between. When the whole Cupcake is covered with the Icing, release pressure & taper off. Refill the bag as required. Repeat until all the Cupcakes are decorated..
22. If you mess up, remove the Icing with the help of a small spatula, put it back in the bowl & start all over again..
23. Enjoy the best Cupcakes ever!.
24. Some tips:.
25. 1.The Buttercream Icing can be stored in the fridge in an airtight container for a week OR in the freezer for up to 3 months. Before use, bring it to room temperature & re-whip in the stand mixer or with hand mixer for a few minutes until light & fluffy again. Add a tablespoon or two of Icing Sugar (sifted) if it needs to be thickened..
26. 2.Always sift the Icing Sugar before use for a smooth texture as it tends to harden up & become lumpy..
27. 3.You need very little gel colour. Use the head of a toothpick to take out the gel colour from the bottle. The colour darkens slightly later after mixing. Do not use Liquid Food Colour as it alters the consistency of the icing..
28. .

Cream Cheese Filled Chocolate Cupcakes.

You can cook Cream Cheese Filled Chocolate Cupcakes using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Cream Cheese Filled Chocolate Cupcakes

1. It’s of Chocolate batter.
2. It’s 1 1/2 cup of all-purpose flour.
3. It’s 1 cup of white sugar.
4. Prepare 1 pinch of salt.
5. You need 1 tsp of baking soda.
6. Prepare 1 1/2 tsp of baking powder.
7. It’s 1/4 cup of cocoa powder.
8. You need 1 of egg.
9. You need 1/2 cup of butter, melted.
10. You need 1 cup of water.
11. Prepare 1 tsp of vanilla extract.
12. It’s of Filling.
13. It’s 1 packages of (8 oz.) cream cheese.
14. It’s 1 of egg.
15. Prepare 1 pinch of salt.
16. It’s 1 tbsp of white sugar.
17. You need 1/3 cup of chocolate chips.

Cream Cheese Filled Chocolate Cupcakes step by step

1. Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes).
2. For the filling: Beat cream cheese and egg in a medium bowl until it's smooth and creamy. Slowly add the sugar and salt. Beat on low speed or stir until mixed in well. Add chocolate chips and stir. Set aside..
3. For the chocolate batter: In another medium bowl combine dry ingredients and mix well..
4. Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well).
5. Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them..
6. Then evenly distribute the cheese filling on top of the chocolate batter..
7. Bake 6-9 minutes at 425°F first. The cupcakes should be about 1/4-1/2 inch above the paper liner. That’s the sign the heat can be turned down..
8. Reduce the heat to 350ºF (DO NOT OPEN THE OVEN DOOR TO DROP THE TEMP.) and bake for another 15-20 minutes more or until a toothpick inserted comes out barely clean..
9. Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely..
10. Enjoy!.

Orange Cup Cakes.

You can have Orange Cup Cakes using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Orange Cup Cakes

1. You need 1 of Orange (unpeeled).
2. You need 1 tsp of Baking Soda.
3. Prepare 1/2 Cup of Water.
4. Prepare 125 g of Butter (Room temperature).
5. Prepare 1 cup of Sugar.
6. It’s 2 of Eggs.
7. It’s 1 tsp of Vanilla Essence.
8. You need 2 Cup of Flour.

Orange Cup Cakes instructions

1. Preheat oven to 160 degrees Fan forced..
2. In a food processor, chop the orange, peel included to a chunky juice, mix the baking soda with the water and pour it into the juiced orange. Using the processor, incl each ingredient at a time, mixing well after each add on..
3. Using a cupcake baking tray, incl the paper cups into each cupcake hole and spoon mixture into each cup to about 3/4 full..
4. Bake in the preheated oven for about 25 – 30 minutes or until a skewer comes out clean. Let the cupcakes cool completely, sprinkle with icing sugar and top with orange zest for decoration. Enjoy!.

Fall Chocolate Mocha Cupcakes.

You can cook Fall Chocolate Mocha Cupcakes using 20 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Fall Chocolate Mocha Cupcakes

1. It’s of For the Cupcakes.
2. Prepare 1 3/4 cup of bread flour.
3. You need 2 cup of granulated sugar.
4. You need 3/4 cup of cocoa powder.
5. It’s 1 1/2 tsp of baking powder.
6. It’s 1 1/2 tsp of baking soda.
7. You need 1 tsp of sea salt or kosher salt.
8. You need 1/2 cup of butter (not margarine), melted.
9. You need 1 cup of buttermilk.
10. You need 2 large of eggs.
11. You need 2 tsp of almond extract.
12. Prepare 1 cup of of your favorite strongly brewed coffee.
13. Prepare 1 tsp of freshly ground nutmeg.
14. Prepare of For the Chocolate Buttercream Frosting.
15. You need 6 tbsp of softened butter (room temp).
16. It’s 1/2 cup of cocoa powder.
17. It’s 2 2/3 cup of powdered sugar.
18. It’s 1/3 cup of heavy whipping cream.
19. Prepare 1 tsp of almond extract.
20. It’s 1/2 tsp of freshly ground nutmeg.

Fall Chocolate Mocha Cupcakes step by step

1. Preheat oven to 350°F..
2. Line 2 cupcake tins (12each)with liners (makes 24 cupcakes)..
3. In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well..
4. In a separate bowl, sift bread flour and cocoa powder until its lump free..
5. Add baking powder, baking soda and salt until well combined..
6. Slowly add dry ingredients into the wet ingredients until well combined..
7. Add brewed coffee to the mixed batter and mix again until combined..
8. Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!.
9. Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean..
10. Once cupcakes are done, set aside to cool while moving on to make the frosting..
11. In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes..
12. Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl..
13. Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes..
14. Frost cupcakes and decorate if desired. Enjoy!.

B Banana Pudding Cupcakes.

You can cook B Banana Pudding Cupcakes using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of B Banana Pudding Cupcakes

1. Prepare 1 box of French Vanilla Cake Mix.
2. Prepare 1 3/4 oz of Instant Banana Cream Pudding.
3. Prepare 3 of Eggs.
4. It’s 1/2 cup of Water.
5. It’s 1/2 cup of Vegetable oil.
6. You need 10 oz of Cooking Creme Philadelphia (Original Flavor).
7. Prepare 1 cup of Smashed Bananas (about 3 regular size bananas).
8. Prepare 2 cup of Nilla Wafers Crushed.
9. You need 1/2 cup of Water.
10. You need 8 oz of Cool Whip or Frosting of your Choice.

B Banana Pudding Cupcakes step by step

1. Into large bowl add the following.
2. Cake mix,banana cream pudding,eggs,oil,water and cooking creme.
3. Blend all together.
4. Fold in smashed bananas & Vanilla Wafers.
5. Add to baking cups.
6. Oven time 18-20 mins 350°degrees.
7. Remove muffins and place in a freezer to cool down about 10 mins.
8. Add your whip or frosting of your choice.
9. If any extra crushed wafers drizzle some on top.Enjoy your cupcakes!.

White Chocolate Cupcake with Peanut Butter frosting.

You can have White Chocolate Cupcake with Peanut Butter frosting using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of White Chocolate Cupcake with Peanut Butter frosting

1. You need of Cupcake.
2. Prepare 5 of egg whites (room temperature).
3. You need 3/4 cup of whole milk (divided).
4. It’s 3/4 cup of unsalted butter, softened.
5. Prepare 1 3/4 cup of granulated sugar.
6. It’s 3 1/2 oz of melted white chocolate.
7. You need 2 1/2 cup of cake flour.
8. Prepare 1 tbsp of baking powder.
9. You need of Peanut Butter Frosting.
10. It’s 1 cup of unsalted butter softened.
11. You need 2 cup of powdered sugar.
12. You need 1/3 cup of creamy peanut butter.
13. It’s 1 1/2 tbsp of whole milk.

White Chocolate Cupcake with Peanut Butter frosting instructions

1. For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside..
2. In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in dry ingredients and mix until combined. Slowly in a steady stream add in the egg white mixture. Beat in remaining milk and melted white chocolate..
3. Fill cupcake liners half full with batter and bake in a 350°F oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting..
4. For frosting, beat butter 5 minutes until pale in color. Add sugar, peanut butter and whole milk. Beat an additional 3-5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on end)..
5. .

Moist Red Velvet Cupcakes. Reviews for: Photos of Moist Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Bright, red, rich, moist, light and fluffy with a hint of cocoa. These cupcakes have a soft crumb and work great with. Perfectly moist Red Velvet Cupcakes topped with a rich vanilla buttercream, the best homemade cupcakes made from scratch. You can cook Moist Red Velvet Cupcakes using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Moist Red Velvet Cupcakes

1. You need 1 of and 1/3 (145 grams) cake flour.
2. Prepare 2 of table spoons natural unsweetened cocoa powder.
3. You need 1/2 teaspoon of baking soda.
4. Prepare 1/4 teaspoon of salt.
5. Prepare 1/4 of cup(60 grams) unsalted butter (room temperature).
6. It’s 1 cup (200 grams) of granulated sugar.
7. Prepare 1 of large egg (room temperature).
8. Prepare 1/4 cup (60 ml) of vegetable oil.
9. It’s 1 tablespoon of liquid red food coloring.
10. Prepare 1 teaspoon of pure vanilla extract.
11. Prepare 1/2 teaspoon of distilled white vinegar.
12. It’s 2/3 of cup(160 ml) buttermilk room temperature.
13. Prepare of Butter Cream Frosting.
14. It’s 1 cup of butter (room temperature).
15. Prepare 1 teaspoon of vanilla extract.
16. It’s 5-6 cups of confectioner's sugar.
17. Prepare 1/4 cup of milk as needed..

This is such a simple recipe, and the cupcakes can be enjoyed either for Christmas or Valentine's Day, or, why not, all year round. These super easy red velvet cupcakes are. I'm changing this rule in these moist red velvet cupcakes with oil and kefir. Another ingredient that gives these cupcakes a good moistness is oil.

Moist Red Velvet Cupcakes step by step

1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside.
2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl..
4. Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter..
5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan..
6. Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack..
7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy.
8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract.
9. Add milk (1 teaspoon at a time) till the mixture is nice and smooth..

I have always been intrigued by red velvet cupcakes and more recently so when I have tasted a few red velvet cupcakes from different bakery. Because it is so soft and moist. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn't too thrilled with the texture anymore. The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect "is this is a box cake?" texture and classic, southern red velvet taste. Red velvet cupcakes are by far my family's favorite flavor.

Red velvet Cup cake. What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor. I love that about red velvet. And during some recipe testing, I threw that flavor.

You'll start by whisking together the dry ingredients: Cake flour: Cake flour has a lower protein content than. Whip up a batch this holiday season or anytime of the year. Although they say that the reaction between cocoa powder and baking soda gives a red tinge to the batter, to get the garishly. You can have Red velvet Cup cake using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Red velvet Cup cake

1. You need of Flour 2 and half cup.
2. Prepare 1 of Butter Simas.
3. Prepare 8 of Egg.
4. Prepare 1 cup of Sugar.
5. You need 1 tea spoon of Flavour.
6. You need of Food colour red velvet.
7. It’s 1 tea spoon of Baking powder.

The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. All of the tips and tricks for making perfect red velvet cupcakes every single time! 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.

Red velvet Cup cake instructions

1. After creaming then add your eggs and mix thoroughly..
2. Add flavour,flour,baking powder and mix them..
3. Put the mixture in a cup cake pan and add little drop of food colour and mix with a toothpick.
4. Bake it……enjoy.

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. 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. Not ideal, I know, but the color is.