Thursday, March 14, 2013
Wednesday, March 13, 2013
Carrot Pineapple Cupcakez
Makes 12 cupcakez
Ingredients
1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1. Preheat oven to 375°F.
2. Line cupcake tin with cupcakez liners.
3. Stir white sugar, vegetable oil, and eggs together until thoroughly combined.
4. Whisk flour, baking powder, baking soda, cinnamon, ans salt in a separate bowl.
5. Stir flour mixture into liquid ingredients until thoroughly moistened.
6. Mix in carrot, pineapple, and vanilla extract.
7. Pour batter into the cupcake tins filling them to the top.
8. Bake for about 20 minutes.
9. Let cool before frosting with frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Ingredients
1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1. Preheat oven to 375°F.
2. Line cupcake tin with cupcakez liners.
3. Stir white sugar, vegetable oil, and eggs together until thoroughly combined.
4. Whisk flour, baking powder, baking soda, cinnamon, ans salt in a separate bowl.
5. Stir flour mixture into liquid ingredients until thoroughly moistened.
6. Mix in carrot, pineapple, and vanilla extract.
7. Pour batter into the cupcake tins filling them to the top.
8. Bake for about 20 minutes.
9. Let cool before frosting with frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Frosting For Carrot Pineapple Cupcakez
Ingredients
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon milk
1. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
2. Beat in confectioner's sugar, vanilla extract, and milk to make a spreadable frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon milk
1. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
2. Beat in confectioner's sugar, vanilla extract, and milk to make a spreadable frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Gingerbread Cupcakez
Makes 12 cupcakez
Ingredients
1/2 cup self-raising flour
1/2 cup all-purpose (plain) four
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 brown sugar
1 egg
3 1/2 ounces butter, softened
1/4 cup milk
2 tablespoon corn syrup (golden syrup)
1. Preheat the oven to 330°F.
2. Line a cupcake n with cupcakez paper liner.
3. Sift the flours, baking soda, ginger, cinnamon, and nutmeg into a large bowl.
4. Add the reminding ingredients.
5. Using an electric mixer, beat until combined and lightens colour (2 minutes).
6. Divide the mixture evenly between the cupcakez cups.
7. Bake for about 30 minutes.
8. Let cool before frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Ingredients
1/2 cup self-raising flour
1/2 cup all-purpose (plain) four
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 brown sugar
1 egg
3 1/2 ounces butter, softened
1/4 cup milk
2 tablespoon corn syrup (golden syrup)
1. Preheat the oven to 330°F.
2. Line a cupcake n with cupcakez paper liner.
3. Sift the flours, baking soda, ginger, cinnamon, and nutmeg into a large bowl.
4. Add the reminding ingredients.
5. Using an electric mixer, beat until combined and lightens colour (2 minutes).
6. Divide the mixture evenly between the cupcakez cups.
7. Bake for about 30 minutes.
8. Let cool before frosting.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Caramel Apple Cupcakez
Makes 24 cupcakez
Ingredients
1 (18.25 ounce) package spice cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 caramels
1/4 cup evaporated milk
1/2 cup chopped peanuts
24 wooden craft sticks
1. Preheat oven 350°F.
2. Line 24 cupcakez cups with paper liners.
3. Place cake mix into a large bowl and pour in water, vegetable oil, and eggs.
4. With an electric mixer on low speed until moistened and combined (30 seconds).
5. Increase mixer speed to medium and beat for 2 minutes.
6. Stir in the chopped apple.
7. Fill the prepared cupcake cups about 2/3 full.
8. Bake for about 20 minutes until lightly brown.
9. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined (4 minutes).
10. Spread the caramel icing over the cupcakez.
11. Sprinkle chopped peanuts on cupcakez.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Ingredients
1 (18.25 ounce) package spice cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 caramels
1/4 cup evaporated milk
1/2 cup chopped peanuts
24 wooden craft sticks
1. Preheat oven 350°F.
2. Line 24 cupcakez cups with paper liners.
3. Place cake mix into a large bowl and pour in water, vegetable oil, and eggs.
4. With an electric mixer on low speed until moistened and combined (30 seconds).
5. Increase mixer speed to medium and beat for 2 minutes.
6. Stir in the chopped apple.
7. Fill the prepared cupcake cups about 2/3 full.
8. Bake for about 20 minutes until lightly brown.
9. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined (4 minutes).
10. Spread the caramel icing over the cupcakez.
11. Sprinkle chopped peanuts on cupcakez.
Recipe From: Cupcake Recipes
By: Jan Nemecek
Wednesday, March 6, 2013
Vanilla Cupcakez
Ingredients 2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
A pinch of salt
1. Preheat oven to 350F.
2. Line 2 standard 12-cup cupcakez tins with cupcakez liners and set aside.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Combine milk, oil, and vanilla in a small bowl and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy (about 3 minutes).
6. Add eggs, one at a time, beating well after each addition.
7. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture.
8. Beat until well combined, scraping down sides of the bowl as necessary.
9. Fill cupcakez cups two-thirds full with batter.
10. Transfer cupcakez tins to oven and bake until golden for 15-20 minutes.
11. Let cool before putting on frosting.
2. Line 2 standard 12-cup cupcakez tins with cupcakez liners and set aside.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Combine milk, oil, and vanilla in a small bowl and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy (about 3 minutes).
6. Add eggs, one at a time, beating well after each addition.
7. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture.
8. Beat until well combined, scraping down sides of the bowl as necessary.
9. Fill cupcakez cups two-thirds full with batter.
10. Transfer cupcakez tins to oven and bake until golden for 15-20 minutes.
11. Let cool before putting on frosting.
Saturday, March 2, 2013
Modern Carrot-Cake Cupcakez
Ingredients
1 cup finely grated carrots
1/3 cup yogurt (plain or vanilla)
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup canola oil
3/4 cup gluten-free all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 cup chopped toasted pistachio nuts
1/4 cup golden raisins, soaked in orange juice for 10 minutes
1. Preheat the oven to 350°F.
2. Line muffin pan with cupcakez liners.
3. In a large bowl, mix together the grated carrots, yogurt, vanilla extract, granulated sugar, brown sugar, and oil.
4. In a separate bowl sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
5. Add the dry ingredients to the wet ones a little bit at a time stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
6. Add the chopped pistachio nuts and golden raisins and combine completely.
7. Fill cupcakez liners 2/3 of the way.
8. Bake for 18-22 minutes.
9. Let cool completely before frosting with Spicy Cream-Cheese Frosting.
Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
1 cup finely grated carrots
1/3 cup yogurt (plain or vanilla)
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup canola oil
3/4 cup gluten-free all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 cup chopped toasted pistachio nuts
1/4 cup golden raisins, soaked in orange juice for 10 minutes
1. Preheat the oven to 350°F.
2. Line muffin pan with cupcakez liners.
3. In a large bowl, mix together the grated carrots, yogurt, vanilla extract, granulated sugar, brown sugar, and oil.4. In a separate bowl sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
5. Add the dry ingredients to the wet ones a little bit at a time stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
6. Add the chopped pistachio nuts and golden raisins and combine completely.
7. Fill cupcakez liners 2/3 of the way.
8. Bake for 18-22 minutes.
9. Let cool completely before frosting with Spicy Cream-Cheese Frosting.
Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
Spiced Cream-Cheese Frosting
Ingredients
1/4 cup cream cheese, softened to room temperature
1/4 cup margarine or butter, softened to room teperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamon
1/4 teaspoon ground ginger
1. In a bowl, using a handheld mixer, cream together the cream cheese and margarine or butter completely.
2. Slowly add the confectioners' sugar in 1/2 cup batches, mixing completely before adding more.
3. Add the vanilla extract, cardamon, and ginger, and beat on high speed until the frosting becomes light and fluffy, about 3-7 minutes.
Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
1/4 cup cream cheese, softened to room temperature
1/4 cup margarine or butter, softened to room teperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamon
1/4 teaspoon ground ginger
1. In a bowl, using a handheld mixer, cream together the cream cheese and margarine or butter completely.
2. Slowly add the confectioners' sugar in 1/2 cup batches, mixing completely before adding more.
3. Add the vanilla extract, cardamon, and ginger, and beat on high speed until the frosting becomes light and fluffy, about 3-7 minutes.Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou
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