Easy Cupcake Recipe

Easy Cupcake Recipe

This simple vanilla cupcake recipe creates a cupcake that is perfect background for your creative decorating ideas.




Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.


Source :http://www.cupcakerecipes.com
Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

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Molten Chocolate Cake with Raspberry Filling

Molten Chocolate Cake with Raspberry Filling

* Contributed by Grace Parisi
* ACTIVE: 15 MIN
* TOTAL TIME: 40 MIN
* SERVINGS: 4

More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.
Recipe: Molten Chocolate Cake with Raspberry Filling
1. 1 stick unsalted butter, plus melted butter for brushing
2. 1 tablespoon unsweetened cocoa powder
3. 1/4 cup plus 1 tablespoon all-purpose flour
4. 6 ounces dark chocolate (70 percent cacao), chopped
5. 16 fresh raspberries
6. 4 teaspoons seedless raspberry preserves
7. 1/2 cup granulated sugar
8. 3 large eggs, at room temperature
9. Pinch of salt
10. Confectioners' sugar for sprinkling

1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
3. In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
6. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

Source:http://www.foodandwine.com/

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Peanut Butter Pound Cake S'mores

Peanut Butter Pound Cake S'mores

* Contributed by Grace Parisi
* TOTAL TIME: 25 MIN
* SERVINGS: 4

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Recipe: Peanut Butter Pound Cake S'mores

1. 2 ounces semisweet chocolate, chopped
2. 1/2 cup heavy cream
3. One 1-pound frozen pound cake, preferably Sara Lee, thawed
4. 1/4 cup creamy or chunky peanut butter (not natural)
5. 1/3 cup marshmallow fluff
6. 1 tablespoon unsalted butter, softened

1. Put the chocolate in a small heatproof bowl. In a small saucepan, heat the cream until hot to the touch. Pour the cream over the chocolate and let stand until melted. Whisk until smooth.

2. Preheat a griddle or large skillet. Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick. Carefully split the pound cake in half horizontally. Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around. Sandwich the two halves together and spread the top and bottom with the butter. Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes. Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips. Serve at once with the chocolate sauce.


Source:http://www.foodandwine.com/

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Cranberry Streusel Cake

* Contributed by Nancy Olson
* ACTIVE: 45 MIN
* TOTAL TIME: 2 HRS 30 MIN
* SERVINGS: 8
Cranberries usually appear on the holiday table as a condiment, but here they flavor a delicious cake, topped with a crumbly, buttery oat streusel.

Recipe: Cranberry Streusel Cake


Batter

1. 1 cup all-purpose flour
2. 1/2 cup plus 2 tablespoons sugar
3. 3/4 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1 stick unsalted butter, cubed and chilled
7. 3 large egg yolks
8. 1/2 cup sour cream
9. 1 teaspoon pure vanilla extract

Filling and Topping

1. 2 1/2 cups fresh or frozen cranberries (10 ounces)
2. 2 teaspoons fresh lime juice
3. 1 teaspoon freshly grated lime zest
4. 1/4 cup sugar
5. 2 tablespoons cornstarch
6. 1 teaspoon pure vanilla extract
7. Pinch of salt
8. 1/4 teaspoon freshly ground black pepper
9. 3/4 teaspoon cinnamon
10. 1/2 cup all-purpose flour
11. 1/2 cup rolled oats
12. 1/2 cup light brown sugar
13. 1 stick unsalted butter, cubed and chilled

1. MAKE THE BATTER Preheat the oven to 350°. Butter and flour a 9-inch-round springform cake pan. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using an electric mixer at low speed, beat in the butter until it looks like coarse meal. In a small bowl, whisk the egg yolks with the sour cream and vanilla. Beat the egg mixture into the dry ingredients at medium-low speed just until incorporated, about 1 minute. Scrape the cake batter into the prepared springform pan.
2. MAKE THE FILLING AND TOPPING In a medium bowl, stir the cranberries with the lime juice, zest, sugar, cornstarch, vanilla, salt, black pepper and 1/4 teaspoon of the cinnamon. Spoon the mixture over the cake batter.
3. In another bowl, mix together the flour, oats and brown sugar, then stir in the remaining 1/2 teaspoon of cinnamon. Using a pastry blender or 2 knives, cut in the chilled butter until it resembles coarse meal. Sprinkle the topping over the cranberries and bake the streusel cake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool completely, then remove the ring and serve.

Make Ahead The cranberry streusel cake can be kept covered at room temperature for up to 2 days.

More: White Christmas Cake
Source :http://www.foodandwine.com

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White Christmas Cake

White Christmas Cake

By: Nancy Reichert
"'Wow!' is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. 'White chocolate, coconut and pecans make the cake so delicious,' notes the Thomasville, Georgia cook."

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings:Original Recipe Yield 10 servings

Ingredients

* 1/2 cup water
* 4 ounces white confectioners coating or vanilla chips
* 1 cup butter or margarine, softened
* 2 cups sugar
* 4 eggs, separated
* 1 tablespoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 cup flaked coconut
* 1 cup chopped pecans
* FROSTING:
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 1 teaspoon vanilla extract
* 3 3/4 cups confectioners' sugar
* 1 tablespoon milk

Directions

1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.
2. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake.

Source:http://allrecipes.com

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