Red Velvet Cupcakes
Ingredients:
1 1/2 cups butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring, and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder, and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in a pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Ingredients:
1 1/2 cups butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring, and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder, and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in a pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Chocolate Chip Cupcakes
Ingredients
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoons salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup milk
2 tablespoons milk, combined with above milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
2. Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
3. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
4. Bake cupcakes until testers inserted into centers come out clean - about 22 minutes. Let cool in tins on wire racks. Frost with frosting and serve immediately.
From: Martha Stewart Living Omnimedia
Ingredients
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoons salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup milk
2 tablespoons milk, combined with above milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
2. Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
3. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
4. Bake cupcakes until testers inserted into centers come out clean - about 22 minutes. Let cool in tins on wire racks. Frost with frosting and serve immediately.
From: Martha Stewart Living Omnimedia
Mocha Cupcakes
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons pure vanilla extract
2 cups all purpose flour
3/4 cup natural cocoa powder
4 large eggs, room temperature
1 1/2 cups very strong brewed coffee, cooled to room temperature
Directions
1. Preheat the oven to 350 degrees. Line two 12-cupcake pans with cupcake liners. Set aside.
2. Add the butter, sugar, salt, baking soda, and vanilla to the bowl of a mixer. Beat the ingredients for 5 minutes, or until the mixture is fluffy and has lightened in color. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour and cocoa powder until it is lump free. Add about 1/3 of the flour mixture to the bowl and gently mix in, scraping down the sides of the bowl from time to time. Add about 1/2 of the cooled coffee and gently blend in. Scrape down the sides of the bowl and mix in another 1/3 of the flour mixture. Repeat with the scraping down before adding the remaining coffee, and then flour mixture, blending gently but well after each addition.
4. Divide the batter between the lined cupcake wells, filling each about 2/3 full. Tap the pan gently on the counter two or three times to remove air bubbles. Bake immediately for 23-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes rest in the pans for 5 minutes before carefully turning out onto a cooling rack. Let them cool completely before frosting.
From: foodiewithfamily.com
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons pure vanilla extract
2 cups all purpose flour
3/4 cup natural cocoa powder
4 large eggs, room temperature
1 1/2 cups very strong brewed coffee, cooled to room temperature
Directions
1. Preheat the oven to 350 degrees. Line two 12-cupcake pans with cupcake liners. Set aside.
2. Add the butter, sugar, salt, baking soda, and vanilla to the bowl of a mixer. Beat the ingredients for 5 minutes, or until the mixture is fluffy and has lightened in color. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour and cocoa powder until it is lump free. Add about 1/3 of the flour mixture to the bowl and gently mix in, scraping down the sides of the bowl from time to time. Add about 1/2 of the cooled coffee and gently blend in. Scrape down the sides of the bowl and mix in another 1/3 of the flour mixture. Repeat with the scraping down before adding the remaining coffee, and then flour mixture, blending gently but well after each addition.
4. Divide the batter between the lined cupcake wells, filling each about 2/3 full. Tap the pan gently on the counter two or three times to remove air bubbles. Bake immediately for 23-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes rest in the pans for 5 minutes before carefully turning out onto a cooling rack. Let them cool completely before frosting.
From: foodiewithfamily.com
Gluten Free Banana Cupcakes
Ingredients
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas
1/4 cup buttermilk
2 cups Gluten-Free All-Purpose flour
1 teaspoon baking powder
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees. Line cupcake tray with 18 cupcake liners. In a large mixing bowl, cream butter and sugar.
2. Add the eggs, vanilla, bananas, and buttermilk.
3. Sift the gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Add to banana mixture. Fill paper-lined muffin cups two-thirds full.
4. Bake for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely before frosting.
From: minibaker.com
Ingredients
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas
1/4 cup buttermilk
2 cups Gluten-Free All-Purpose flour
1 teaspoon baking powder
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees. Line cupcake tray with 18 cupcake liners. In a large mixing bowl, cream butter and sugar.
2. Add the eggs, vanilla, bananas, and buttermilk.
3. Sift the gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Add to banana mixture. Fill paper-lined muffin cups two-thirds full.
4. Bake for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely before frosting.
From: minibaker.com
Gluten-Free Shirley Temple Cupcakes
Ingredients
1 1/2 cups plus 1 tablespoon all purpose gluten free flour blend- use divided
1 teaspoon baking powder
1/2 teaspoon kosher or fine sea salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup 7-Up, room temperature
1 teaspoon pure vanilla extract
1 tablespoon maraschino cherry juice
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