Follow Me on Pinterest The Cupcake Files: Sweet Recipes

Sweet Recipes

Snowball Cupcakes
2 1/2 cups cake flour
2 cups sugar
3/4 cups vegetable oil
2 1/4 tsp baking powder
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon almond extract
1/4 tsp salt
4 large eggs
1 cup milk
10 ounces sweetened shredded coconut (equally divided, set aside 5 ounces for frosting)

Preheat oven to 350 degrees

Sift together cake flour, salt and baking powder in a large bowl.  In another bowl mix together, sugar, oil, vanilla and almond extract, milk and eggs.
2 cups at a time add dry ingredients to wet, mix just until blended.  Fold in coconut.
Bake for 25-30 minutes.  When toothpick inserted and comes out clean cakes are done.
*makes 24 standard sized cupcakes or two 8inch rounds.  If using cake pans be sure to grease with butter and sprinkle with flour for easy release.

Cream cheese icing
8 ounces cream cheese, softened
1 1/2 sticks unsalted butter, softened
1/3 cup whole milk
5 cups powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
Cream butter and cream cheese together.  Add almond and vanilla extract and milk.  Beat for 1 minute, scrapping down sides of bowl.  Add powdered sugar 1 cup at a time.  If it's too thin add more powdered sugar, too stiff add milk 1 tablespoon at a time.
Top each frosted cupcake with shredded coconut.
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'Smores cupcake
2 cups sugar
1 3/4 cup flour (you can use all purpose, I like to use cake flour)
3/4 cup dark chocolate cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Icing
1 stick unsalted  butter
2/3 cup cocoa powder
3-4 cups powdered sugar
1/3 cup milk
1/4 tsp salt
1 tsp vanilla

Filling-Marshmallow cream

For the cake-cream sugar, eggs, oil and milk.  In a separate bowl, sift together all dry ingredients.  Add dry ingredients to egg mixture.  Once well incorporated, mix in 1 cup of boiling water, mix well.  Batter will be very runny.  Bake on 350 degrees 20-25 minutes.
Filling- put marshmallow cream in a piping bag with a large open circle tip.  Cut a hole in each cupcake and pipe in marshmallow cream.
For Icing-Cream butter, milk and vanilla together.  Sift in powdered sugar, cocoa and salt.  Beat together until creamy.  If too thin, add more sugar, if too stiff add a little powdered sugar. 
Top each cupcake with a Hershey's chocolate piece, mini marshmallow and graham cracker crumbs. 
*I used a Wilton 1M decorator tip to pipe on the swirl.*
Happy Baking!!!!
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Vanilla Cake
2 1/2 cups cake flour
2 cups sugar
3/4 cups vegetable oil
2 1/4 tsp baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 tsp salt
4 large eggs
1 cup milk

Preheat oven to 350 degrees

Sift together cake flour, salt and baking powder in a large bowl.  In another bowl mix together, sugar, oil, vanilla and almond extract, milk and eggs.

2 cups at a time add dry ingredients to wet, mix just until blended.

Bake for 25-30 minutes.  When toothpick inserted and comes out clean cakes are done.

*makes 24 standard sized cupcakes or two 8inch cirlces.  If using cake pans be sure to grease with butter and sprinkle with flour for easy release.
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Chocolate Cake

2 cups sugar
1-3/4 cups cake flour (If you don't have cake flour, you can use all purpose flour)
3/4 cup Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup of boiling water.

Heat oven to 350 degrees.

Sift together dry ingredients, in a separate bowl mix together sugar, eggs, vanilla, oil and milk.  Slowly add dry ingredients in with wet ingredients.  Add boiling water and mix just until blended.

For cupcakes bake for 22-24 minutes, for 8inch rounds bake for 25-30 minutes. 
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 Easy buttercream icing; great for decorating!

2 stick unsalted butter (softened)
2 cups shortening
3 pounds powdered sugar
2-3 teaspoons vanilla extract
1/2 cup of milk

In a large mixing bowl put butter and shortening and blend together for 5 minutes, scrapping down sides of bowl when needed.  Add vanilla and milk, blend for 3-5 minutes, scrapping down sides of bowl when needed.

Add in powdered sugar 2 cups at a time, until all is incorporated.  Mix for 5 minutes on high speed, scrapping down sides of bowl when needed.  If you need a thicker consistency add 1/2 cup of powdered sugar at a time until you get the consistency you desire.  If you need a thinner consistency, add milk 1 tablespoon at a time until you achieve desired consistency. 

If you want a dairy free buttercream, use all shortening and add 1 tablespoon of butter flavoring and instead of milk, mix 1/2 cup of non dairy coffee creamer and 1/2 cup of boiling water together and whisk until creamer has dissolved.
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Individual pineapple upside down cakes
1 Duncan Hines Pineapple upside down cake mix
3 eggs
1/3 cup vegetable oil
1 1/3 cup pineapple juice
1 20 ounce can pineapple rings (or crushed pineapple, drained very well)
1 jar maraschino cherries
9 tablespoons brown sugar
9 teaspoons butter

Preheat oven to 350 degrees.

In a mixing bowl, mix together cake mix, eggs, oil and pineapple juice, until well incorporated.


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Bluberry Streusel Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 egg
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries

Streusel topping
1/4 cup brown sugar
1/2 cup granulated white sugar
3/4 cup flour
1/4 butter, softened
1 TBSP water
1 1/2 teaspoons of cinnamon

Muffins-
Preheat oven to 400 degrees.  Sift together flour,salt and baking powder.  In a separate bowl mix eggs, milk, sugar and oil together.  Slowly mix in dry ingredient.  Once dry and wet and combined and well mixed, slowly fold in blueberries.  fill muffin cups 3/4 of the way and top each with 1 tablespoon of streusel topping.  Bake for 20-25 minutes.
Streusel topping
mix all ingredients together until it forms crumbs.  Sprinkle over muffin batter.
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Grape KoolAid Explosion Cupcakes
1 recipe for my vanilla cupcakes

Grape Koolaid icing
1 8ounce block of cream cheese, softened
1 stick of unsalted butter, softened
1 packet of grape koolaid
4-5 cups powdered sugar
3-4 tablespoons whole milk
1 tsp vanilla
2 packages of grape poprocks

Cream together cream cheese and butter until fluffy (about 3-4 minutes).  Sprinkle in half pack of grape koolaid.  Beat for another 2 minutes.  Add powdered sugar 1 cup at a time.  Add 3-4 tablespoons of milk and vanilla and beat for another 2 minutes. If you'd like it stiffer, add powdered sugar...if you'd like it thinner, add milk 1 teaspoon at a time.

Sprinkle poprocks on top just before serving.


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