My own cupcake!
Earl Grey Tea Cupcake with Lavender Icing!
Marshmallow Filled Cupcakes.
Ingredients:
- 150g butter, softened
- 150g sugar
- 3 eggs, beaten
- 150g self raising flour, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 12 medium marshmallows
For the frosting:
- 75g butter, room temperature (I softened it ever so slightly in the microwave to make it easier. MAKE SURE IT DOESN’T MELT!!!!)
- 150g icing sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Food colouring!
1. Preheat the oven to 180°/160° fan/gas mark 4 and place 12 paper cupcake cases into a muffin(I actually got 21, not 12, but it depends on the size of your cases)
2. Cream together the butter and sugar until light, fluffy and pale
3. Gradually mix in the beaten egg, alternating with the flour to stop the mixture from curdling. Finally, stir in the milk and vanilla extract
4. Spoon into the cupcake cases and bake for 15-20 minutes until golden and springy to the touch. remove from the oven and cool on a wire rack(Or just cool them :D)
5. Put the medium sized marshmallows into a heatproof bowl over a pan of simmering water until melted and smooth-add a drop of water if needed.
6. Hollow out a small section in the centre of each cupcake and fill with melted marshmallow. Leave to cool.
7. For the frosting-in a mixing bowl, beat the butter with a spoon until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.
8. Mix a couple of drops of food colouring into the icing.
9. Spoon or pipe the icing onto your cupcakes and finish with tiny marshmallows. Allow to set for at least 30 minutes.
(Source: jamieetc.blogspot.com)
Peanut Butter Cupcakes (2)
Ingredients
- 1/3 cup shortening
- 1/3 cup peanut butter
- 1 1/4 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 16 miniature peanut butter cups
Directions
- In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350 degrees F for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
(Source: allrecipes.com)
Peanut Butter Cupcakes (1)
Ingredients
- 2 cups brown sugar
- 1/2 cup shortening
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
(Source: allrecipes.com)
Chocolate Cupcake Recipe (3)
Ingredients
- 12 slices bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong, brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon unsweetened cocoa powder, for dusting
Directions
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
(Source: allrecipes.com)
Chocolate Cupcake Recipe (2)
Ingredients
- 4 (1 ounce) squares semisweet chocolate, chopped
- 1 cup butter
- 1 cup all-purpose flour, sifted
- 1 3/4 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Directions
- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
- Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
- Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
(Source: allrecipes.com)
Chocolate Cupcake Recipe (1)
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
(Source: allrecipes.com)
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