DAILY CUPCAKE RECIPE

     Today's Daily Cupcake Recipe is from AllRecipes.com and its a VEGAN CUPCAKE!!!!!! Perfect for all those vegetarians and vegans out there, like myself! Vegan cupcakes are a great healthy alternative for any health conscious foodie! ENJOY!!

Ingredients:

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, warmed until liquid
• 1 1/4 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

DAILY CUPCAKE RECIPE

     Today's Daily Cupcake Recipe is from Better Homes and Gardens, its a simple vanilla cupcake with a creamy vanilla frosting! So simple, yet soo delicious!! Cannot wait to make these!!


Ingredients:

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1/3 cup buttermilk

Directions:

1. Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.

Frosting

Ingredients:

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 2 1/2 cups powdered sugar

Directions:

1.   In a large mixing bowl beat together 4 ounces softened cream cheese and 2 tablespoons softened butter with an electric mixer on medium to high speed until smooth. Beat in 1 teaspoon vanilla. Gradually add 2-1/2 cups powdered sugar, beating until smooth.

Simply beautiful!

Plan on trying out this recipe? Let STC know how it worked out for you, and if you would use it again, by commenting or emailing smalltowncupcake@yahoo.com

DAILY CUPCAKE RECIPE

     Today's Cupcake Recipe is a Raspberry Cupcake with Champagne Buttercream Frosting! Yummmmmm!!!! This recipe comes from FoodNetwork.com. 


INGREDIENTS:

• 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 1 1/2 cups white sugar
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 cups whole milk
• 1/2 teaspoon raspberry extract
• 2 tablespoons pureed fresh raspberries
• Champagne Buttercream Frosting, recipe follows

DIRECTIONS:

Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.

Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.

Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.

Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.

Champagne Buttercream Frosting:

INGREDIENTS:

• 1 pound unsalted butter, room temperature
• 6 cups powdered sugar
• 4 tablespoons Champagne, or 1 tablespoon Champagne flavoring

DIRECTIONS:

In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

DAILY CUPCAKE RECIPE

     The Daily Cupcake Recipe for today is, Hazelnut Creme Brulee Cupcakes from Better Homes and Gardens. 

How delicious does that look!?

INGREDIENTS:

• 3/4 cup butter
• 3 eggs
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-3/4 cups sugar
• 2 tablespoons hazelnut liqueur
• 2 teaspoons vanilla
• 1 cup milk
• 1/2 cup finely chopped, toasted hazelnuts (filberts)
• 1 recipe Vanilla-Hazelnut Buttercream
• 1 recipe Caramelized Sugar Drizzle
•    Grated whole nutmeg or ground nutmeg (optional)

DIRECTIONS:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.

Vanilla-Hazelnut Buttercream: Allow 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 tablespoons milk, 1 tablespoon hazelnut liqueur, and 1 teaspoon vanilla. Gradually beat in 3 cups additional powdered sugar. Beat in additional milk (3 to 4 teaspoons) until buttercream reaches a spreading consistency. Makes 2 cups.

Caramelized Sugar Drizzle: In a large skillet cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle over frosted cupcakes.

DAILY CUPCAKE RECIPE

     Sunday Funday and its all about Mom today!!! The perfect recipe to use today is Hungrygirl's Red Velvet Insanity Cupcakes!!! Their the HEALTHY version of the traditional red velvet cupcakes!! INLY 134 CALORIES AND 3 WEIGHTWATCHERS POINTS!!!!! that's incredible!!!

Ingredients: For Frosting 6 tbsp. Jet-Puffed Marshmallow Creme 6 tbsp. Cool Whip Free, thawed 1/4 cup fat-free cream cheese, softened 1 tbsp. Splenda No Calorie Sweetener (granulated) For Cupcakes 1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food** 1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow** Two 25-calorie diet hot cocoa mix packets 1/2 cup fat-free liquid egg substitute (like Egg Beaters) 1/4 cup mini semi-sweet chocolate chips, divided 1/2 oz. red food coloring 1 tsp. Splenda No Calorie Sweetener (granulated) 1/8 tsp. salt Directions: Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS

Hungry Girl's Red Velvet Insanity Cupcakes

DAILY CUPCAKE RECIPE

     As I said in my preious post, Saturdays are the perfect days to bake some delicious cupcakes!! So that what I did today, and its because of the baking I was doing that this post is so late. My little brothers have baseball games today, so I decided to make cupcakes for each of their teams!! I used a family recipe for the chocolate cake and a vanilla buttercream recipe from Wilton.com. They came out beautifully. It was the first time I made chocolate cupcakes from a family recipe and I wasn't sure how they would turn out but they were as close to perfect as you can get!! I was soo pleased with both recipes, and will definitely be using them again! The Wilton Vanilla Buttercream recipe is what I will be posting today, as I don't want to give out my family's chocolate cupcake recipe, sorry! But, I will post some pictures below to make up for it!!! : D

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

     And there you have it, the buttercream recipe everyone raves about every time I use it. I'm positive you'll recieve the same responses, PLUS its such a simple recipe to follow and it doesn't take long at all!! 

Let me know if you use this recipe! 

I want to hear what your thoughts on it are!! 

Comment or email at smalltowncupcake@yahoo.com!

DAILY CUPCAKE RECIPE

     Today's Daily Cupcake Recipe comes from Better Homes and Gardens website. It's a Cherry Almond Cupcake! Its looks absolutely delicious and the perfect cupcake for summer, which is just around the corner!! So here's the recipe:

Ingredients:

• 1/2 cup butter

• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk or sour milk*
• 1/3 cup maraschino cherry juice
• 1-1/2 cups sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 12 maraschino cherries, halved
• 1 recipe Cherry-Almond Butter Frosting
•     Maraschino cherries with stems (optional)

Directions:

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting: 

Allow 1/2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 tablespoons maraschino cherry juice or milk and 1/2 teaspoon almond extract. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

Don't they just look soo scrumptious!?


Planning on trying out this recipe? Have photos of cupcakes you've made? Send them to smalltowncupcake@yahoo.com