How to make butter cupcakes

how to make butter cupcakes

Crazy Cupcakes (No Eggs, Milk Or Butter Needed)

Preheat oven to °. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. Bake at ° for minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. In a large bowl, combine frosting ingredients until smooth; frost cupcakes.

Cupcakes are a universally loved, individual-size cake that can be customized with frosting, sprinkles, flavor mix-ins, cake-mix variations, and much, much more.

These indulgent treats offer a sweet personal touch with different ways to design and decorate. Each cupcake offers the perfect ratio of cake how to net use command frosting, too!

Because they are festive and so easy, they are the perfect treat for birthdays, bake sales, showers, parties and even weeknights. We love that you can change up the flavor with just a few ingredients and that you can what are the rules of the ouija board a cake mix for a quick fix!

Cupcakes are individual, cake-like desserts made in a muffin tin and are usually topped with frosting. No one knows for sure when the first cupcake was made, and even the experts argue about when the first cupcake recipe appeared in a cookbook. It was either in the late s or the mids, depending on the source. Was it because these dainty treats were first baked in cups or because of the measurements used to make them?

While there are variations on cupcakes in many cuisines—the British have fairy or Queen cakes, the Dutch are known for their traditional cakejes—what everyone knows for sure is that cupcakes are delicious! Although cupcakes and muffins are strikingly similar in appearance, the taste and texture of the two are quite different. Cupcakes are a small, individual cake.

They are lighter, cake-like and sweeter. Muffins are defined as a quick bread, usually denser. Another difference between cupcakes and muffins is that cupcakes are almost always topped with frosting and muffins are not.

Try our Boozy Bourbon Chocolate Cupcakes for a grown-up twist on dessert. Cupcakes are one of the most easy-to-personalize desserts that you can make. For one, you can choose to make mini cupcakes, standard size or giant cupcakes, depending on the muffin pan that you use. Second, you can either follow a from-scratch recipe or start with a how to make butter cupcakes mix. Beyond that, you can change up the flavors easily by adding in different ingredients or by using different cake mixes.

And of course, the frosting options and decorating ideas are endless. Applesauce and plain yogurt are excellent fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe. Mashed ripe bananas also work well as fat substitutes if you are making carrot cake or banana cupcakes. You can also mix in fruit puree mixtures for chocolate, spice and carrot cake cupcakes. By swapping these egg replacements in, you can save more than how to make butter cupcakes grams of fat and around calories.

Cupcake liners are paper or foil baking cups that make it easy to remove cupcakes from the pan. How to sing somewhere over the rainbow come in both mini and regular sizes and in a variety of colors and designs, making it a fun what are the notes to epic sax guy decorative addition to the sweet treat.

Look for cupcake liners in your supermarket, dedicated baking stores, craft stores or online. A typical cupcake recipe makes 24 cupcakes in regular-size muffin cups. Muffin pans with regular-size cups come in six- or muffin sizes. There are also pans that have mini, large and jumbo muffin cups.

Mini muffin pans make 24 cupcakes while large and jumbo pans make six cupcakes each. Pan Size. If you only have one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan for 15 minutes after it comes out of the oven and then bake the rest of the batter adding one to two minutes to the bake time.

As mentioned, you can either make cupcakes from scratch or from a box of Betty Crocker cake mix. You can find directions for easy cupcakes on the back of the box. Place paper baking cups in 24 regular-size muffin cups. Step 3: In large bowl, mix the flour, granulated sugar and salt with a whisk.

Set aside. Step 4: Using a one-quart saucepan, heat one cup how to make butter cupcakes butter, water, and three tablespoons of baking cocoa to boiling. Step 5: Remove from heat and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, bourbon and eggs.

Mix well to combine and then fold in chopped pecans. Divide the batter evenly among muffin cups, filling them two-thirds full. Bake for 20 to 25 minutes. Step 7: Using a one-quart saucepan, heat butter, baking cocoa and milk to simmering. Remove from heat; beat in powdered sugar and bourbon.

Spoon warm icing over warm cupcakes and top with pecan halves. No cupcake is complete without a generous helping of frosting on top. There are plenty of options to top off your dessert including making homemade buttercream frosting, whipped frosting, cream cheese frosting or creamy frosting.

Cream cheese frosting is one of our favorite frostings, especially on top of a carrot cake or red velvet cupcake. How to: 1. Place the stick of butter and cream cheese in a large bowl. Set your electric hand mixer on medium speed and beat the butter and cream cheese together until the mixture is smooth and creamy.

This should take about three minutes. Scrape down the sides of the bowl occasionally with a spatula. When the butter-cream cheese mixture is well combined, add in one teaspoon of vanilla.

Stir to combine. A cupcake is great topped with a smear of frosting—simple, easy and delicious. To frost with a spatula, place a generous dollop of frosting on the center of the cupcake, then spread toward the edges. For a smooth finish, run the spatula edge over the top.

For fluffy frosting swirls, touch the frosting with the spatula and lift up. To pipe swirled frosting, use a pastry bag fitting with 6 star tip. Start at the outside edge, spiral up towards the center and pull tip up.

Tips for Frosting Cupcakes Here are a few expert tips for frosting cupcakes:. One of our favorite ways to top off cupcakes is to pipe the frosting on top. It gives an impressive finish but is much easier than it looks.

For a full tutorial on how to pipe frosting, check out the video below. One of the most enticing reasons to make cupcakes besides their irresistible taste is because they are so easily customizable; you can change up the color and flavor of frosting, add sprinkles or crystals, pipe or spread the frosting, and the list goes on. Click here for more fun and festive decorations to add to your treats. Filling cupcakes with a surprise middle is the ultimate way to take your cupcakes from enjoyable to irresistible.

You can fill cupcakes with more frosting like our Dreamy Cream-Filled Cupcake s or even bake a sweet treat inside with our Surprise-Inside Cupcakes. Pie filling is how to estimate your period a delicious way to add some sweetness to your cupcake.

These Apple Pie Stuffed Cupcakes bring two of our most favorite desserts together with one easy recipe! Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray. Step 2: Using a large bowl, mix the cupcake batter according to the directions on the box and pour the batter into your muffin pan, filling each liner about two thirds full. Bake the cupcakes for 12 to 15 minutes or until cupcakes are golden.

Transfer the cupcakes to a wire rack to cool and repeat with the remaining batter. Step 3: When cupcakes have cooled, use a small round cutter or the wide end of a decorating tip to what is isaac newton most famous for out the center of each cupcake, about two thirds of the way down. Spoon apple pie filling into the centers. Spoon on top of the cupcakes or use a piping bag and a star tip to make a decorative swirl.

Step 5: Drizzle with the caramel topping and sprinkle with walnuts, if desired. If you plan to make these ahead, top with whipped cream and store in the fridge. Add the caramel and walnuts just before serving. If you are making cupcakes from cake mix, follow the directions listed on the back of the box. If you are making from-scratch cupcakes, follow the time guidelines listed on the recipe.

Mini cupcakes will require less baking time while jumbo cupcakes will require more baking time. As your cupcakes bake in the oven, a sweet cake aroma will fill your kitchen.

When the timer goes off, take the cupcakes out of the oven. They should be golden brown on top. Insert a toothpick in the center of the cupcake. If it comes out clean, the cupcakes are done.

After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for five to 10 minutes. Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting. If you are using the same pan for multiple batches of cupcakes, allow the pan to cool for about 15 minutes before adding more batter.

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After so many requests about cupcakes, I decided to share how simple they are to make. CRAZY CUPCAKES – NO EGGS, MILK or BUTTER. Also known as Wacky Cake & Depression Cake – No Eggs, Milk or Butter. Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. Aug 21,  · How to Make Basic Cupcakes. These basic vanilla cupcakes are super easy to make and can be whipped up quickly for a snack. They're a good first time cupcake for a baker who is learning the ropes or for younger children in the kitchen. Mar 24,  · Make sure that you only fill your cupcake liners ? full – otherwise, your cupcakes can end up sinking in the middle. And Now for the Peanut Butter Frosting. To make this peanut butter heaven, it’s very similar to making traditional buttercream – only we’re substituting some of the butter with peanut butter.

After so many requests about cupcakes, I decided to share how simple they are to make. Super moist and delicious. Great activity to do with kids. Recipe dates back to the Great Depression. Darn good cupcakes! Read great reviews from people who tried this recipe on Pinterest Photos!

More Reviews. These delicious cupcakes are perfect for parties, especially at school when there is a good chance a child may have a food allergy. Everyone should be able to enjoy yummy cake. This recipe will have every child adults too smiling ear-to-ear! Dry Ingredients: Flour, sugar, unsweetened cocoa, salt and baking soda. Directions picture tutorial above. All of my Crazy Cake recipes can be found here , and each can be made into cupcakes by simply mixing the batter in a bowl and following the directions above.

The only change you need to make is mixing the batter in a bowl — follow the same directions above for oven temperature and baking time. Your email address will not be published. This site uses Akismet to reduce spam.

Learn how your comment data is processed. These recipes are often called Depression Cakes as well as Wacky because they were created during the Great Drepression when ingredients like eggs, milk and sugar were hard to come by.

Followed the recipe to the letter, but my cake had a bitter, metallic taste. There should be no bitter taste at all. Maybe you added too much baking soda? Check your vinegar and baking soda to make sure they are fresh. I have made this cake and cupcakes same batter too may times to count, not once has it come out bitter.

Sorry yours came out that way. Dear Little Bluebird, Mary, I love your wacky cakes. Thank you for posting and the lively pictures too. Could I use coconut oil I stead of vegetable oil? Thank you! Best wishes from Greece. Make these all the time and they are so good!! Looking to make a large batch and wondering if you have frozen them?

I am Looking to keep them for about a week frozen. Thank you!! I love them especially the mug recipes. Loved the chocolate cake one. I have been making "Wacky Cake" for years. It is my absolute favorite cake. Sometimes I add sweetened coconut flakes to the batter and frost with coconut frosting. On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines. Read more…. Facebook Pinterest Preheat oven to degrees F.

Line a standard size muffin tin with cupcake liners. In a large bowl mix all of the dry ingredients flour, cocoa, sugar, baking soda and salt , mix well. Next, make 3 depressions in dry ingredients — two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Place on middle rack of oven and bake for 15 to 20 minutes. Be sure to check cupcakes with a toothpick in the center to make sure it comes out clean.

Each oven bakes at different rates, adjust baking times accordingly. When ready, remove from oven, allow to cool for a minute or two then remove from tin and place on cooling rack.

When cooled, top with your favorite frosting or dust with powdered sugar. Print Recipe. Save to Pinterest. Be sure to read the label for food allergies. For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe.

Subscribe for your weekly recipe fix. Homemade Almond Joys — Weekend Potluck ». Leave a Reply Cancel reply Your email address will not be published. Receive email notifications of comment replies? Comments These recipes are often called Depression Cakes as well as Wacky because they were created during the Great Drepression when ingredients like eggs, milk and sugar were hard to come by.

I wanted to make mini cupcakes, how long should I cook them and at what temperature? Hi Nyssa, There should be no bitter taste at all. Really nice and simple recipe. Thank you. My husband is vegan so I have tried this. How would I make these vanilla instead? Would i have to substitute anything? Make a 'dent' big enough to pour the liquids into. Has anyone tried Splenda instead of sugar in this recipe?

Belcuore, how much applesauce did you use in place of the oil? I did them with applesauce and no oil. Now they're fat free too. This website uses cookies to ensure you get the best experience on our website. Got It! Learn more.

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