Cupcake Recipes found online

Vanilla Frosting

Ingredients

Makes 10 cups

• 1 1/2 cups plus 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 2/3 cup water
• 6 large egg whites, room temperature
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Heat 1 1/2 cups sugar, the corn syrup, and water in a small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into a glass measuring cup.
2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium-low, and add remaining 2 tablespoons sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately.

RASPBERRY TRIFLE CUPCAKES

• 1 stick unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup self-rising flour
• 1 1/3 cups raspberries, halved

Preheat the oven to 350F.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour into the mixture and fold in, then fold in the raspberries.
Spoon the mixture into the paper liners and bake in the preheated oven for 18 minutes until risen and golden and a skewer inserted in the center come out clean.  Transfer to a wire rack to cool.
To decorate

• 1 tablespoon kirsch
• 1/4 cup heavy cream
• 1/2 cup fresh custard sauce
• 7 oz raspberries and red currants, or other seasonal berries of your choice

To decorate, prick each cupcake all over with a skewer and pour 1/4 teaspoon kirsch over each one, allowing it to soak into the cupcake.  Whip the cream, then fold in the custard sauce and spoon on top of the cupcakes.  Top each cupcake with raspberries and red currants, or seasonal berries of your choice
makes 12

Basic buttercream frosting

Ingredients

Makes about 4 cups

• 12 ounces (3 sticks) unsalted butter, softened
• 1 pound confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Fresh strawberry cupcakes

Ingredients

1 3/4 cups All-purpose Flour
1 cup Sugar
2 whole Eggs
1/2 teaspoon Almond or vanilla extract
1 teaspoon Baking Soda
1/2 cup Chopped Walnuts
1/2 cup Vegetable Oil
10 ounces Pkg frzn sweet Strawberries*

Method

* or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3 loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired.

Yield

24 Servings
Very Vanillla cupcakes
Ingredients (makes 12)

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 2 tsp. vanilla extract
• 1/2 cup milk

Directions

1. Whisk together flour, baking powder and salt.
2. In another bowl, beat butter with a mixer on high until fluffy.  Gradually beat in sugar.  Reduce speed to medium, beat in eggs one at a time, then add the egg yolk and vanilla.  Reduce speed to low and alternate beating in flour misture and milk until blended.
3. Fill muffin tins with paper liners.  Spoon batter into tins, about 3/4 full each.
4. Preheat oven to 350 degrees.  Bake 20 minutes until cupcakes tops are lightly golden.  Cool 15 minutes in the tins on a wire rack.  Add frosting as desired.

Strawberry Frosting Recipe

Ingredients

Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream

Strawberry Meringue Buttercream

Ingredients

Makes 5 cups

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth

Victoria Cupcake Recipe – Strawberries & Cream

By Lala on Jul 03, 2010 in Cupcake Recipes, Fruity Cupcake Recipes, Summer Cupcakes

The idea of these cupcakes is for the cake to rise over the height of the paper liner so you can slice it off and then sandwich it with cream and strawberries – so avoid very deep paper liners for this recipe.  Go for pretty ones, about 1 inch deep instead, and serve them up at an afternoon tea party.
VICTORIA CUPCAKES

• 1 stick unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup self-rising flour
• 1/2 teaspoon baking powder
• 1 teaspoon pure vanilla extract

Preheat the oven to 350F degrees.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time.  Combine the flour and baking powder and sift into the mixture.  Fold in, then stir in the vanilla extract.
Spoon the mixture into the paper liners and bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.
To decorate

• 2 tablespoons strawberry jelly
• 3/4 cup heavy cream
• 8 oz. strawberries, thickly sliced
• confectioners sugar, for dusting

To decorate, using a serrated knife, carefully slice the top off each cupcake, down to the level of the paper liner.  Spread each cupcake with about 1/2 teaspoon jelly.
Whip the cream and spoon on top of the jelly-covered cupcakes, then top with slices of strawberries.  Replace the top of each cupcake and dust with confectioners sugar.
makes 12

Perfect Engagement Bling (Ring) Cupcakes 

Engaging thought:  This design is very color versatile and can be easily adapted to coordinate with the colors of the real engagement ring!
Ingredients for 36 cupcakes:

• 1 batch of little vanilla cupcakes in silver foil cups
• 1 batch of fondant icing
• small quantity of petal paste
• small circular cutters
• assorted sizes of silver or colored bail decorations
• edible silver or gold paint
• edible glue

Directions:

• Carefully ice the top of each cupcake with a neat circle of fondant icing and allow to set.  Take care not to make the mixture too thin.
• Make the ring band out of thinly rolled petal paste, using two concentric circular cutters, and then paint with edible silver paint (or gold if you prefer).
• Apply the ball decorations, securing in place with edible glue, to complete the ring.