Cupcakes Archives - Page 29 of 39 - Garden Seeds and Honey Bees

Red Velvet Cupcakes

*3/4 cup Butter, room temperature
*1 1/2 cups Sugar
*3 Eggs, room temperature
*3 cups All-purpose Flour
*1 tablespoon Cocoa Powder
*1/4 teaspoon Salt
*2 tablespoons Red Food Coloring or 2 tablespoons Red Velvet Emulsion
*1 teaspoon Raspberry Extract
*1 teaspoon Vanilla
*1 1/3 cups Buttermilk
*1 1/2 teaspoons Baking Soda
*1 1/2 teaspoons Vinegar
*Muffin Tins, lined with regular sized Cupcake Liners and/or Mini Cupcake Liners.

Makes about 26 cupcakes (2 1/2 inch cups)

Note: I made 24, 2 1/2 inch cupcakes and 24 mini cupcakes

Cream together in a stand mixer on medium speed the butter and sugar, adding eggs, one egg at a time. Then add red food coloring or red velvet emulsion, raspberry extract and vanilla extract.

In a mixing bowl, whisk together the flour, cocoa powder and salt. (Sift if desired.)

Add the buttermilk and flour mixture, alternating each to the creamed mixture, mixing together until combined or about 3 minutes on medium speed.

In a small bowl, combine the baking soda and vinegar and fold into cake batter.

In lined muffin tins, fill cups with batter, no more than 3/4 full and bake 350*F. for 22-24 minutes. (For the mini cupcakes bake at 350*F. for 12-14 minutes.)

Greek Cream Cheese Frosting

*4 ounce (1/2 Package) Greek Cream Cheese
*1/3 Cup Butter, room temperature
*2 tablespoons Whipping Cream or Milk
*1 teaspoon Vanilla Extract, clear if desired
*pinch of Salt
*4 cups Powder Sugar, more or less

Mix together in a stand mixer the above ingredients except the powder sugar until creamed together and then slowly add powder sugar until desired consistency.

Frost or pipe frosting onto cooled cupcakes as desired. Sprinkle with Sugar Sprinkles if desired. See Santa Hats

Recipes adapted from Better Homes and Garden Cupcakes

Enjoy!

Lindy

Yellow Cupcakes

*1 1/2 cups Sugar
*3/4 cup Butter, room temperature
*3 Eggs, room temperature, add one at a time
*2 teaspoons vanilla
*1 1/4 cups 1 percent low-fat Milk
*1/2 teaspoon Salt
*2 1/2 cups All-purpose Flour
*2 1/2 teaspoons Baking Powder
*Colorful Cupcake Cups
*Muffin Tins
*Cotton Candy and lollipop sticks, if desired, please note that if adding the Cotton Candy it needs to be added just before serving for best results.

Pre-heat oven 350* F.
Makes about 24 cupcakes
Bake: 18-22 minutes

Cream together the following ingredients in an electric stand mixer on medium speed; Butter, vanilla and add sugar gradually. Then add one egg at a time. Scrap sides of mixing bowl as needed.

Slowly add milk and flour with baking powder adding to creamed mixture, alternating each. Mix just until combined.

Line muffin tins with cupcake liners and fill 3/4 full with yellow cupcake batter. (We place batter filled muffin tins on a half baking sheet for even baking of the cupcakes.)

Cupcakes are done when toothpick comes out clean. Remove the cupcakes from the oven and allow to cool and frost with Butter Frosting.

Butter Frosting

Makes about 4 1/2 cups

*3/4 cup Butter, room temperature
*Approximately 8 cups Powdered Sugar or 2 pounds
*1/3 cup 1 percent low-fat Milk, add more if needed
*2 teaspoons Vanilla
Pinch of salt if needed
*Food Coloring, used McCormick Neon Colors

In electric stand mixer combine butter, powdered sugar and vanilla. Slowly add milk until desired spreading or piping consistency.

When making the colorful stripped butter frosting, divided made frosting into four bowls, about one cup in each and add as many drops of coloring to each bowl making colors desired.

If using pastry bag, cut off tip of the bag at the point, about 1 inch across, above bag tip. Now for piping frosting, place a spoon full of each color in each bag trying to keep each color close to the sides, inside bag, now twist top of pastry bag and pipe in a circular motion starting on the outside of the cupcake and pipe in towards the center of cupcake and pull up at the end for a nice frosting tip on top or if desired or press down frosting tip with wet a finger.

**Yellow Cupcake and Butter Frosting recipes adapted from Better Homes and Gardens, Cupcakes.