Red Velvet Cupcakes

Ingredients:

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

For cupcakes:
Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

Overall, enjoy your cupcakes and make them for whatever occasion you wish. These cupcakes are actually quite famous and are really nice to make especially on occasions such as valentines day because they are red and go with the scene of the occasion. Lastly, i know it might be time consuming to bake these cupcakes but in reality they are worth making for your friends and family.

Hummingbird Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder
• 2 ounces mashed ripe bananas
• 2 ounces grated carrot
• 2 ounces tinned crushed pineapple
• 1 tablespoon grated orange zest

For The Cream Cheese Icing…

• 1 ounce unsalted butter softened
• 3 ounces cream cheese softened
• 2 cups powdered sugar
• 1 tablespoon lemon juice

For The Topping…

• 1 Packet of Whole Pecan Nuts
• 1 Packet of Crushed Pecan Nuts

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.
Stir in banana, carrot, pineapple and orange zest, then spoon batter into cases until they are approx 2/3rds
full and then place in the middle rack in your preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make cream cheese icing, add softened cream cheese and butter to a bowl, along with powdered sugar
and orange juice and mix with an electric mixer until light and fluffy.
Cover cupcakes with cream cheese icing, and then using a piping bag with a start tip pipe a small swirl of
icing in the center of each cake.

Place a single pecan nut on the center of each cake, then chop the remaining pecans and sprinkle around
the outside of each cupcake.

These types of cupcakes are more likely to be preffered by adults rather than children becasue they contain nuts and are not as catchy looking as a princess cupcake. Also make sure that you read the ingredients carefully and make sure you are not allergic to any of the ingredients. Some of the ingredients might be hard to find at stores such as walmart but they should be at grocery stores.

Princess Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder

For The Butter Cream Icing…

• 6 ounces unsalted butter softened
• 8 ounces of powdered sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• Red food coloring

For The Colored Sugar…

• 2 tablespoons superfine sugar
• 2 drops of red food coloring

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.

Spoon batter into cases until they are approx ½ full and then place in the middle rack in your preheated
oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt. Add
pink food coloring and mix with an electric mixer until light and fluffy.

Fill a piping bag with a star tip and pipe small rosettes on the top of each mini cupcake.

Colour some granulated sugar by placing it in a plastic bag along with a few drops of red food coloring, and
rub through with your fingers, then sprinkle on top of each one.

Lastly go ahead and decorate your cupcakes in any way you want, you can add decorations such as letters or decorations that are found in different stores such as target and walmart. These cupcakes are fun to make for special occasions such as birthday parties and children enjoy seeingh creativity. It is not necessary to add the food coloring but it makes it more creative rather than just having white cupcakes. In addition making your own cupcakes at home is a lot cheaper than going to the store and buying some.

Chocolate Caramel Cupcakes

Ingredients

• 
  
• 1 package (18-1/4 ounces) chocolate cake mix
• 24 caramels
• 3/4 cup semisweet chocolate chips
• 1 cup chopped walnuts
• Chocolate frosting
• Additional walnuts, optional

Directions

• Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set.
• Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting. Sprinkle with additional nuts if desired. Yield: 2 dozen.

If you have never heard or tried of the chocolate caramel cupcake  let this recipe guide you to having that first try. It might not be your favorite hobby to bake but this recipe is worth the time. Enjoy!

Key Lime Cupcakes

For the cupcakes:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

For filling:
1/3 cup key lime juice
14 oz. can condensed milk

for the meringue:
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar




Preheat oven to 350º. Place 18 baking cups in muffin pans. Place all the cupcake ingredients in a large bowl, and beat until smooth and pale, about 2-3 minutes. Spoon the batter into the cups. bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the filling, combine the lime juice and condensed milk in a small bowl. remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the eggs and cream of tartar until soft peaks form. Add one third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase oven temperature to 450ºF. Spoon the meringue on top of the cupcakes. Bake for 5 minutes until golden.

This is a harder recipe than most to make because it contains more steps and ingredients but its worth making if you want to try something new.

Applesauce & Cinnamon Cupcakes

1/2 cup (1 stick) sweet butter, softened
1/2 cup plus 1 tbsp. superfine sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp cinnamon
1/2 cup (3 1/2 oz.) chopped pecans
1/2 cup (3 1/2 oz.) golden raisins
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar


Preheat the oven to 350F (175C).  Grease a 12-cup muffin pan.  Place the butter, sugar, flour, and egg in a bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes.  Stir in the applesauce, cinnamon, pecans, and raisins.

Spoon the batter into the cups.  Lay the apple slices on top and sprinkle with a little sugar.

Bake for 25 minutes.  Remove pan from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.  Serve warm.

makes 1 dozen.

This recipe is great for a breakfast snack, because it has fruit and nuts and not too much sugar which is good as a morning start, but It can also just be a snack for anytime of the day. And its not a recipe that necessarily has to be made by a professional baker, its easy to make and doesn't require too much time.

Classic Chocolate Buttercream Cupcakes

 Ingredients:

1 cup (2 sticks) sweet butter

1 cup superfine sugar

1 1/2 cups self- rising flour

1 tsp. baking powder

4 tbsp. Dutch-process cocoa powder

4 eggs

1 tsp. vanilla extract

For the frosting:

  

1 1/2 cups (10 1/2 oz) chopped semisweet chocolate

2 tbsp. heavy cream

1/2 cup (1 stick) sweet butter, softened

1 1/2 cups confectioners' sugar, sifted

Preheat oven to 350º. Place 18 paper cups in muffin pans. Combine all the ingredients in a large bowl and beat with an electric mixer until smooth, about 2-3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from oven and cool for 5 minutes. Remove cupcakes and cool on rack. 

For the frosting, put the chocolate, cream, and butter in a pan over low heat. Stir gently until combined. Remove the heat and stir in the confectioners' sugar until the mixture is smooth. Swirl onto the cupcakes. 

This is a great recipe if you are a chocolate lover and enjoy frosting. You can always eat the cupcake without the frosting but the frosting is what makes it perfect. You can make this recipe for any type of party for dessert or just as a sweet snack to give out. Chocolate lovers will enjoy this recipe best:)

                                                          

Mini Raspberry & Coconut Cupcakes

Ingredients:
3 tbsp. almond cereal
1/2 cup (2 1/2 oz.) flakes coconut
1 1/2 cup confectioners' sugar, sifted
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 cup (1 stick) sweet butter, melted
5 egg whites
1 cup fresh or thawed, frozen raspberries
2 tbsp. shredded coconut


Preheat oven to 375º F. Place 24 ceramic baking cups on a cookie sheet. 


In large bowl combine the almond cereal, coconut, confectioners' sugar, flour, and baking powder. Stir in the butter, followed by egg whites.


Spoon the mixture into the cups. Drop a raspberry and shredded coconut on top of each cupcake. Bake for 12 to 15 minutes. Remove the cups from the oven and cool for about 5 minutes. Then remove the cupcakes and cool on a rack. 

Overall these cupcakes are not so hard to make, maybe having the time to go to the store to go get the ingredients takes time but making them wont take longer than 45 minutes. Also, it does not contain a lot of sugar which makes this recipe three times better because its not only good its healthy!

Lemon Butterfly Cupcakes

Ingredients:

1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

For the frosting:

1/2 cup (1 stick) sweet butter
2 cups confectioners' sugar
1 tsp. vanilla extract
1 tbsp. lemon zest



Preheat oven to 350 degrees. Put 18 paper baking cups in muffin pans. Combine all the ingredients for the cupcakes in a bowl and mix until smooth and pale, about 2-3 minutee. Spoon the batter into the baking cups.

Bake for 20min. Remove pans from the oven and let cool for 5 minutes. Then remove the cupcakes from the pan and cool on a rack. Prepare the frosting by beating the butter, confectioners' sugar, vanilla, and lemon zest until smooth. Cut a slice from the top of each cake and cut it into two. Pipe the frosting onto the top of each cupcake then place the half circles of cake at angle on each side of the frosting.

This recipe is good for birthday parties because it gives an entertainment to children as well as adults and they are easy to make. Also, they are healthy and dont contain so much sugar. Have fun making them and enjoying these delicious cupcakes.

Strawberries 'n' Cream Cupcakes

For the cupcakes:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

For the topping:

1 cup heavy cream
4 tbsp. confectioners' sugar sifted
1 tsp. vanilla extract
4 cups sliced strawberries
4 tbsp. strawberry jell-o
1 tbsp. water


Preheat the oven to 350 degrees. Put 18 paper cups in muffin pans. Combine all the cupcake ingredients in a medium bowl mix with an electric mixer until smooth and pale for about 2 to 3 minutes.


Spoon the batter into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the topping, whisk the cream, confectioners' sugar, and vanilla in a small bowl until soft peaks form. spoon onto the cupcakes and place the sliced strawberries on top. In a small sauce pan heat the jell-o and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve.