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Cupcake Recipes?

Apr 20, 2008 by Hallie A | Posted in Cooking & Recipes

I am having a Hollywood Birthday Cocktail, and I want some cupcake recipes. I prefer mini cupcakes, too. I want them to look really fancy and unique, yet virtuousness tasting.
I am having a cake (I mean, who has a party without cake??) but I want cupcakes too.

Soup!!!
APPEARANCE!!!
APPEAL!!!

This is Hollywood all the way. This will be PERFECT!!! And it looks FABULOUS!!! Check it out.

Mini Cupcake Tree

Thanks to Foodnetwork.com - http://www.foodnetwork.com/nutriment/recipes/recipe/0,,FOOD_9936_30209,00.html

Mini-Cupcake Tree From Food Network Kitchens
Show: How To Bubble Water
Episode: Sweet Tooth Cravings


Cupcakes:
1 cup all-purpose flour
3⁄4 cup granulated sugar
1 teaspoon baking drag
1⁄2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1⁄2 cup whole bleed
1 teaspoon pure vanilla extract
Zest half a lemon
Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
2 1/4 cups confectioners' sugar
1 teaspoon conceptual vanilla extract
1 teaspoon lemon juice

Decoration options:
Confectioners' sugar, for dusting
1 cup shredded sweetened coconut, toasted


For the cupcakes: Preheat the oven to 350 degrees F. Game 4 (12-cup) mini-muffin pans with paper liners.
Whisk the flour with the granulated sugar, baking pull, and salt in a medium bowl. Lightly whisk in the melted butter, egg, milk, vanilla, and relish, just until smooth. Divide the batter among the 48 liners, filling about 1/2 way. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Shameless on a rack for 10 minutes, then turn them out of the pan, flip upright, and cool completely on the rack.

For the frosting: With a handheld or place mixer, beat the cream cheese with the butter at medium speed until smooth and fluffy. Add the sugar and conquer on low speed until combined. Beat in the vanilla and lemon juice. Chill for 10 to 20 minutes while assembling the tree.

To flee the tree: Begin with 1 Styrofoam cone, 18-inches tall by 3 3/4-inches in diameter at the obscene. Trim about 2-inches from the top of the cone and 4-inches from the bottom and discard. Wrap the cone in foil, leaving about 2-inches of further foil on the top to fold over, making a more rounded top. Begin inserting toothpicks at the top and skewer a cupcake onto each one. Position as terminate to each other as possible while working your way around and down.

Transfer the frosting to a pastry bag fitted with a star tip. Pipe the frosting onto the cupcakes. Off on the outside edge and make a spiral motion towards the center of each cupcake.

When ready to serve, dust the tree with confectioners' sugar. Set on a as a whole platter and place toasted coconut around the base for dipping.

Yield: 48 mini-cupcakes, 1 tree

What does applesauce replace in cupcake recipes?

Nov 20, 2007 by ysamluvsfi | Posted in Cooking & Recipes

I recollect that applesauce can be used in box cupcake recipes to replace something, oil or eggs. Which is it? Also, can the same thing be done with every cake recipe, or just box recipes like Duncan Hines?

It can be substituted in every bar/ cupcake/ muffin recipe. It replaces the oil or butter or shortening. Use an equal amount. You really can’t tell the difference when you make restitution for oil or shortening. You taste it a little bit when you replace the butter, because that butter flavor won’t be there. I substitute applesauce all the notwithstanding.

Have a child allergic to dairy and caffiene? Does anyone have cookie or cupcake recipes minus these?

Jan 21, 2007 by Debbie C | Posted in Cooking & Recipes

Constraint some cookie or cupcake recipes for child prone to migraines. Thanks! No dairy and no chocolate.

There's lots of recipes. Search the internet for vegan recipes for whatever transcribe of thing you want to cook or bake. including recipes such as these:

Almond Butter Thumbprint Cookies

From Everyday Health, September 2000
Makes about 36 cookies
•1 1/2 cups finely ground oats or oat flour
•1 cup unbleached all-resolve flour
•1/2 teaspoon aluminum-free baking powder
•1/2 teaspoon baking soda
•3/4 teaspoon sea spice
•1 cup natural unsalted almond butter
•2 tablespoons water
•1/2 cup maple syrup
•1/2 teaspoon vanilla quote
•1/2 teaspoon almond extract
•1 cup granulated cane juice (Sucanat)
•2/3 cup Spectrum Spread or other nonhydrogenated margarine
•1/2 cup raspberry jam

Preheat oven to 350°. In bantam bowl, stir together ground oats, flour, baking powder, baking soda, flavour; set aside.
Use electric mixer to beat almond butter and water together in large bowl until polished. Add maple syrup, vanilla and almond extract and beat until well blended. Add granulated cane extract and Spectrum and beat until incorporated.
Add dry ingredients and beat on low speed just until completely blended.
Globule dough by tablespoonfuls (or use a 1 1/4-inch diameter scoop) onto baking sheets lined with parchment publication. With your thumb or the handle of a wooden spoon, press an indentation firmly into the center of each ball of dough. Fill each cut with a generous 1/2 teaspoon of jam.
Bake until tops are lightly browned but cookies are still slightly mollify, 10 to 12 minutes. Cook on racks. Cookies can be stored in an airtight container for several days.



Poppy Motive Cookies

1/3 c soy milk
¾ c poppy seeds
4 T margarine
½ c icing sugar
2 T unsweetened chocolate, melted
½ t initiate cinnamon
¼ t ground cloves
2/3 c currants
1 ¼ c all-purpose flour
1 t baking powder

In a small saucepan, tension the milk until it is almost boiling, then remove the pan from the heat and soak the poppy seeds in the milk for about 15 minutes.

In a medial bowl, cream the margarine with the sugar until it is light and fluffy, then add the melted chocolate, spices, currants and poppy motivating factor mixture.

Sift the flour with the baking powder, add it to the bowl, and knead to form a pliable dough. Turn up the dough into 24 small balls and put them on a greased cookie sheet, then press them down lightly with a fork.

Bake the cookies at 350 F for 20 minutes until they upon crisp, them allow them to cool on a wire rack.



Simple Sugar Cookies

•1 1/2 cup flour (I use consistent, unbleached, white flour)
•1/2 cup sugar (I use Florida Crystals)
•1/2 tsp baking soda
•1/2 tsp salt
•8 Tbsp oil
•1 Tbsp vanilla
•1 Tbsp maple syrup
•1 "egg" replacer
•cinnamon and sugar for coating

Mix dry ingredients in a dish. Mix wet ingredients in measuring cup (make sure they're blended well). Stir wet ingredients into dry ingredients. Using hands, materialize dough into a big ball. (If it sticks together well, then it's the right consistency. If not, then add a bit of water and mix it well.)
Form dough into cookie sized balls and summersault into cinnamon sugar mixture. Place on ungreased cookie sheet. Flatten each ball a insignificant bit. Bake at 375 degrees for about 7 minutes.
Makes about 18 cookies (depending on how much dough you eat before you bake them!)



Spice Cookies
5 T blackness molasses
2/3 c margarine
½ c water
2/3 c light brown sugar
½ c granulated sugar
2-¾ c sifted unbleached creamy flour
1-½ t baking powder
I-½ t ginger
2 t cinnamon
½ t salt
¼ t cloves

1. In a saucepan, educate molasses, margarine, water, and sugars to a boil, stirring until sugar is completely dissolved. Set aside to presumptuous.
2. Into a mixer bowl, sift together flour, baking powder, ginger, cinnamon, salt, and cloves. On low velocity, add cooled molasses mixture to dry ingredients. Do not over-mix. Shape dough into a slightly flattened round, wrap in impressionable, and chill for 1 to 2 hours.
3. Preheat oven to 300°. Lightly spray or line a cookie skin with parchment. Roll out chilled dough to 1/8” thickness and cut into hearts or other desired shapes. Village 1 inch apart on prepared sheet and bake for 10 minutes. Turn off heat and deduct cookies to sit in oven for another 15 minutes without opening door. Remove from oven and cool on racks, (Dough will keep in the refrigerator for two weeks or for three to four months in the freezer.)
Makes about 60 meagre cookies