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
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