I reallly want to make something unique for sister's birthday, but also something easy. Thanks!~Does anyone have a unique cake or cupcake recipe thats easy to prepare?
Peanut Butter and Chocolate Cupcake Recipe
Ingredients
鈥?2 1/4 cups all purpose flour
鈥?1 1/2 cups sugar
鈥?1/2 cup creamy peanut butter
鈥?3 1/2 teaspoon baking powder
鈥?1 teaspoon salt
鈥?1/8 teaspoon baking soda
鈥?3 tablespoons baking cocoa
鈥?1 1/4 cups 2% milk
鈥?1 teaspoon vanilla
鈥?3 large eggs
Chocolate and Peanut Butter Cupcakes Recipe DirectionsPreheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store.
Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.
Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
Frost your peanut butter and chocolate cupcakes any way you want. You could even try just spreading extra peanut butter as your frosting.
And i seen these made on the food channel. Giada Di Laurentiis made these for her nieces.
Strawberry and Mascarpone Filled Cupcakes
http://www.foodnetwork.com/food/recipes/鈥?/a>
and these
Mascarpone Mini Cupcakes with Strawberry Glaze
http://www.foodnetwork.com/food/recipes/鈥?/a>Does anyone have a unique cake or cupcake recipe thats easy to prepare?
Lemon Cream Cupcakes
Ingredients:
1 cup butter or margarine; softened
2 cups sugar
3 eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
****FROSTING****
3 tablespoons butter or margarine; softened
2 1/4 cups powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
-------------------
* 1 (18.25 ounce) package white cake mix
* 2 (9 inch) unbaked pie crusts
* 1 (10 ounce) jar raspberry preserves
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). You will need two un-greased, 12-cup muffin tins for this recipe. (You may want to spray tops of muffin pans with nonstick cooking spray so cake does not stick).
2. Prepare cake mix according to package directions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, round cookie cutter that is slightly bigger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, pressing dough gently into bottom and sides. Dough should come about halfway up the sides of each muffin cup.
3. Place a rounded tablespoon of raspberry jam into each pastry-lined cup. Pour prepared cake batter into each cup over jam and pastry, filling just to the top of each cup.
4. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool briefly in pans, then loosen with knife and remove cakes to wire rack to cool completely.
-------------------------------
Ice cream cone cupcakes
Directions:
1. Preheat the oven to the temp you would for your cake recipe.
2. Mix up your favorite cake batter, we love confetti cake mix.
3. Take the ice cream cones and use them like cup cake papers, only these are edible.
4. Fill them about 2/3 full.
5. Set each one into the cupcake hole in the cupcake pan.
6. Bake until done, they are checked just like any cupcake.
7. Remove from oven and allow to cool completely.
8. Now it is time to frost
10. Take one of the cone cakes and dip it top down into the frosting, twirling it as you remove it to make it look like ice cream.
11. Sprinkle with sprinkles if you like.
12. Serve.
http://www.grouprecipes.com/images/recipes/small-thumbs/1086881319.jpg
ok. here are the professional chefs recipes.
nigella lawson is the known as the fastest, easiest,and delicious recipes. you can watch her at youtube.com and get her recipes at http://www.foodnetwork.com, http://www.foodtv.ca, http://www.channel4.com/food/recipes/che鈥?/a> http://www.nigella.com
chef anna olson is known as a pastry chef. you can watch her at asian food channel show. or get her recipes online at
http://www.foodtv.ca/recipes/Browse/brow鈥?/a>
try these:
Cupcakes by nigella lawson
http://www.foodnetwork.com/food/recipes/鈥?/a>
Cupcakes:
1 stick plus 1 tablespoon soft butter
1/2 cup plus 1 tablespoon sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 to 3 tablespoons milk
Royal Icing, recipe follows
Special equipment: 12 bun muffin pan, lined with muffin papers.
Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Royal Icing:
*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice
Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
Yield: sufficient to generously ice 12 cupcakes
Lilac-or Chocolate-Topped Cupcakes by nigella lawson
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://youtube.com/watch?v=eOu01Zzl3aw
For the cupcakes:
3/4 cup self-rising flour
1/2 cup very soft unsalted butter
7 tablespoons sugar
2 eggs
1 to 2 teaspoons vanilla extract
Few tablespoons whole milk
For the icing:
Approximately 1 1/4 cups confectioners' sugar, sifted, or instant royal icing
1 to 2 tablespoons water
Food coloring paste, I'm using Grape Violet
Gold chocolate button (or any candy coated chocolate)
1 recipe Chocolate Ganache, recipe follows
Special equipment: 1 (12-cup) cupcake pan or 3 (12-cup) mini-cupcake pans with appropriately sized paper baking cups
Preheat the oven to 400 degrees F.
For the cupcakes:
Put all the ingredients for the cupcakes except the milk into a food processor and blitz furiously. Then pour in the milk, and process again until you have a smooth batter. Divide the mixture between either the big muffin pans or the 3 small pans.
Cook the big cupcakes for about 15 to 20 minutes, and the small ones for about 10 minutes, although you might need to keep a closer eye on the little ones. Cool the cupcakes on a wire rack.
For the icing:
To ice the mini-cupcakes, mix the confectioners' sugar with a tablespoon or 2 of water from a recently boiled kettle or cold water (according to package instructions) for instant royal icing until you have a smooth, spreadable paste. In both cases add water slowly: you don't want this runny, and nothing is more irritating than having to start sifting more sugar. The merest, tiniest blob of food-coloring paste- in this case, as I said, Grape Violet - will be enough to bring a dizzy and rich-toned intensity to the proceedings; you can always add more coloring if you want, but again the important thing is to guard against having to do any more sifting. And if you have been too heavy-handed and landed yourself with a batch of unusable dark icing, then just make up some more plain white icing and add to tone down.
Slice any peaking humps off the tops of the cakes with a sharp knife and then pour, from a dunked-in spoon, the icing over each cake until the tops are thickly and smoothly covered. Let stand for a couple of minutes until the icing has set a tiny bit and then dot a gold button or other decoration of your choice on top.
Chocolate Ganache by nigella lawson:
7 ounces bittersweet chocolate, with a minimum 70 percent cocoa solids, chopped, or use chocolate buttons
3/4 cup plus 2 tablespoons heavy cream
Put both ingredients in a saucepan and, over low heat, cook until the chocolate's melted. Whisk together with handheld mixer or electric whisk (for ease and preference), watching the mixture become thick and glossy. Spoon and smooth over your waiting cupcakes. . Let stand for a couple of minutes until the icing has set a tiny bit and then decorate in whatever way you want.
Yield: enough to ice 12 normal-sized cupcakes
Chocolate Cherry Cupcakes by nigella lawson
http://www.nigella.com/recipes/recipe.as鈥?/a>
for the cupcakes:
125g soft unsalted butter
100g dark chocolate, broken into pieces
300g morello cherry jam
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self-raising flour
12-bun muffin tin and papers
for the icing:
100g dark chocolate
100ml double cream
12 natural-coloured glace cherries
Preheat the oven to 180?C/gas mark 4.
Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk 鈥?by hand or electrically 鈥?till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.
Makes 12.
Lavender Trust Cupcakes by nigella lawson
http://www.nigella.com/recipes/recipe.as鈥?/a>
FOR THE CUPCAKES:
125g self-raising flour
125g very soft unsalted butter
125g lavender sugar, sieved
2 eggs
pinch salt
few tablespoons milk
FOR THE ICING:
250g Instant Royal Icing powder
violet food colouring paste
handful real lavender stalks
Preheat the oven to 200潞C/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases. Take butter, eggs and milk out of the fridge in time to make sure they're at room temperature.
Put all the ingredients for the cupcakes, except for the milk, into the bowl of a food processor, fitted with a double-bladed knife, and blitz till totally combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, then remove the blade and spoon and scrape the batter equally into the waiting cupcake cases. Remember the cakes rise as they bake: there is enough mixture to fill each case adequately even if you panic when you first look at it.
Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch. Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool.
Once they're cool, you can get on with the icing. You want the icing to sit thickly on the cupcakes not run off them, and you can aid this by cutting off any risen humps with a sharp knife first, so that each cake is flat-topped. Be careful if you're icing over any cut surface: you want no crumbs dislodged and left behind to besmirch the smoothness of the topping.
Make the icing according to packet instructions, dyeing the mixture a faint lilac with a spot or two of food colouring: I like to use the solid pastes for which you may have to go to a specialist cake decoration shop, I'm afraid; the colour you'll want here is generally labelled 'grape violet'. Go carefully, though: we want pastel serenity here, not Seventies record-sleeve murk.
Top each pretty-pale cupcake with a little sprig of lavender before the icing's set dry.
Makes 12 cupcakes
Double chocolate cupcakes
http://www.taste.com.au/recipes/7683/dou鈥?/a>
Makes 12
Ingredients
1 quantity classic cupcake recipe
1/2 cup cocoa powder, sifted
3/4 cup dark or milk choc bits
1 tablespoon cocoa powder, extra, to serve
1/2 cup cream
200g dark chocolate, roughly chopped
Method
Follow step 1 of classic cupcake recipe, reducing self-raising flour to 11/2 cups. Stir in cocoa powder and choc bits.
Follow step 2.
Bake cupcakes following step 3.
Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.
Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth.
1 box of chocolate cake mix made up like the box says line cup cake pan w liners fill cups 1/2 full w batter then stick unwrapped mini candy bars or candy kisses in the middle of each cup bake at 350 for about 15 or so till cake is done after they cool frost w cool whip
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
2 (16 ounce) packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies
DIRECTIONS
Prepare and bake cake mix according to package directions for cupcakes.
In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!
Dr. Pepper Cake
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. Pepper
3/4 cups walnuts (Chopped)
Glaze: 1 cup powdered sugar and 1 tsp vanilla and enough Dr. Pepper to make a thin glaze.
Directions
Turn oven to 350 degrees.
Grease a bundt pan.
Mix all ingredients together and pour into bundt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve.
http://www.grouprecipes.com/4008/dr-pepper-cake.html
yum yum. try my turtle cake. it is relatively easy to make and delicious is not the word for it.
1 box german chocolate cake mix
1 regular sized bag of semisweet chocolate chips
1 bag of caramel squares(you can find them in the candy section at walmart)
1/2 can eagle brand milk
1 regular sized bag chopped pecans
ok first mix the cake according to instructions. pour half of the mix into your 13 *9 baking pan. bake it until it looks 3/4 of the way done. pull it out and set to the side.
next melt all the caramels in a sauce pan stirring constantly so as not to let it stick to the bottom of the pan. add 1/2 can of the eagle brand milk slowly as the caramels melt.
when thoroughly melted, pour caramel mixture over the half done cake and then add 1/2 bag of chocolate chips over the caramel. make sure it is pretty evenly distributed.
then add a some of the pecans on top of the chocolate chips.
last step- pour the rest of the cake batter over the top of all of this and put the rest of the chocolate chips and pecans on the very top.
bake until the cake is done. it will take just a little longer than a regular cake for everything to set.
these cakes are very rich, but very delicious.
Vanilla Cupcakes from The Magnolia Bakery Cookbook
12 regular cupcakes / 350 degree oven
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 20-22 minutes until a cake tester comes out clean...
No comments:
Post a Comment