Cupcakes combine the delicious flavor of cake with the convenience of a cookie -- no knife, fork, or plate needed. Although you can probably use your favorite box mix for cupcakes, nothing beats the luscious flavor of home-baked treats. Check out a simple cupcake recipe from Better Homes and Gardens below (delicious frosting!) Plus, there are dozens of yummy cupcake variations; you'll find them below the recipe.
Here are some of our favorite tips for making awesome cupcakes:
- Nearly all cake batters lend themselves to being made into cupcakes. Take care not to over-mix the batter because that will make the cupcakes chewy instead of moist.
- Grease and flour a muffin pan or line the pan with paper bake cups. Fill the cups half full. Bake at the same temperature called for in the cake recipe, but reduce baking time by one-third to one-half.
- Test for doneness by inserting a toothpick; it should come out clean. A two-layer cake recipe usually makes 24 to 30 cupcakes or 60 mini cupcakes.
- Baked cupcakes can be filled and iced. If you want to pack cupcakes in lunch boxes, slice them in half horizontally and frost them on the inside. Wrap tightly in plastic to prevent them from drying out
Servings: Makes 18 cupcakes.
Prep: 15 mins
Total: 1 hr 5 mins
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 Tbsp. vegetable oil
- 2 eggs
- 1-1/2 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup sour cream
- 1-1/2 tsp vanilla
- 1/4 cup chocolate liqueur
- 1 recipe White Frosting, recipe below
- Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.
- In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
- In separate bowl whisk together flour, baking soda, and salt; set aside.
- Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
- Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
- Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks. Makes 18 cupcakes.
In large mixing bowl beat 1/2 cup butter, 1/4 cup chocolate liqueur, 2 tablespoons whipping cream, and 1-1/2 teaspoons vanilla with electric mixer on medium-high speed. Beat in one 16-ounce box powdered sugar until combined.
Calories 342, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 56 mg, Sodium 153 mg, Carbohydrate 48 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 3%, Calcium 2%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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