Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add…
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Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases,…
Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for…
Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.Sift the cocoa powder, flour, baking powder and sugar into a bowl. Blend the eggs, beetroot, stout and oil in a food processor until smooth.Stir the beetroot into the flour mixture until just combined (do not overmix).Spoon the mixture into the muffin…
Step 1Preheat the oven to 350°F. Line 24 muffin cups with paper liners.Step 2Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding the eggs. Beat with an electric mixer until…
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cupcake cases.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.Fold in the flour using a large metal spoon, adding a little milk until the…
Author Notes These Spaghetti cupcakes will give a little twist to the usual version, they’re perfect for kids so they don’t mess around and I’m sure some grown-ups will thank me for this too. They’re also completely vegetarian and can easily become a regular meatless Monday recipe. —The Petite Cook Ingredients 250 grams good quality…
Ice the tops: To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing.
Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case…
Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks…
Bacon Cupcakes Let’s be honest: cupcakes have a pretty prissy reputation. From their pop culture debut during the ’90s via Magnolia Bakery’s appearance in Sex and the City to the current endless, maddening debates about where the best cupcake can be found and what “the next cupcake” is, mention cupcakes in front of anyone older…
To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Ingredients:175ml sunflower oil175g light muscovado sugar3 large eggs1 tsp vanilla extract200g coarsely grated pumpkin or butternut squash flesh100g sultanasgrated zest 1 orange2 tsp ground cinnamon200g self-raising flour1 tsp bicarbonate of soda200g tub full-fat cream cheese85g icing sugartoasted chopped pecans to decorate (optional)
Toasted Marshmallow Cupcakes | Martha Stewart Skip to content Top Navigation Close this dialog window Explore Martha Stewart Close this dialog window Share & More Back to Recipe Review this recipe Success!Thanks for adding your feedback. Close this dialog window View image Toasted Marshmallow Cupcakes this link is to an external site that may or…
Ingredients:1 vanilla cupcake with vanilla frosting4 caramels1/4 cup additional vanilla frosting for decorating1 teaspoon dark chocolate frosting1 small chocolate candy, sugar pearl, or chewy chocolate candy (such as Tootsie Rolls)
Gluten-Free Strawberry Cupcakes | Recipes | PBS Food Gluten-Free Strawberry Cupcakes | Recipes | PBS Food Food Home » Recipes » Gluten-Free Strawberry Cupcakes and Strawberry Meringue Frosting Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten…
It’s been weird being in moving limbo the last few weeks. I definitely don’t like having all my pans packed up. And all my stuff boxed away. But I’m almost unpacked. At least the boxes labeled pantry are in the pantry. That’s pretty close. I have a long way to go on getting that all…
Ingredients:Cupcakes:3 cups all-purpose flour5 tablespoons pistachio instant pudding1 tablespoon baking powder1 teaspoon ground cardamom1 1/4 cup buttermilk1/2 cup sour cream1/3 cup vegetable oil2 cups sugar4 ounces (1 stick) unsalted butter1 tablespoon vanilla extract1 teaspoon almond extract1 dram (1/16-ounce) pistachio flavored oil5 large eggs1/2 cup chopped salted pistachios1 cup pitted chopped dates1 cup honey2 tablespoons ground…
Ingredients:1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/4 teaspoon ground cinnamon1/3 cup (about 5 tablespoons) unsalted butter, meltedCupcakes:2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking sodaPinch fine sea salt1 1/2 sticks (6 ounces) unsalted butter, at room temperature1 1/2 cups granulated sugar3 large eggs1 teaspoon vanilla extract3/4 cup sour cream1/2 cup milkFilling:8 ounces…
Ingredients:For the Extreme Orange Cupcakes:1 1/2 cups plus 2 tablespoons cake flour1 1/2 teaspoons baking powder1/2 teaspoon salt12 tablespoons (1 1/2 sticks) unsalted butter, softened1 1/4 cups sugar3 large eggs, broken into a small bowl1/4 cup plus 2 tablespoons freshly squeezed orange juice, from 3 large oranges1 tablespoon orange zest, from 1 large orange1/4 teaspoon…
For the Lemon Curd: Whisk sugar, eggs, egg yolks, and salt together in a medium heavy-bottomed saucepan. Add lemon zest and lemon juice and cook over medium heat, whisking constantly, until thickened and the consistency of pudding, 8 to 10 minutes. Strain curd into medium bowl. Add butter and stir until completely incorporated. Place a…
Ingredients:Two 12-ounce bottles hard cider1/2 cup sugarNonstick cooking spray, for spraying the cupcake liners1 stick unsalted butter, at room temperature2 large eggs2 teaspoons vanilla extract1 1/4 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon kosher salt3 tablespoons apple butter2 tablespoons sour cream
Author Notes There was always that one kid, the iconoclast among all of us tasting our first bit of autonomy, who went for the Strawberry Shortcake bars. My friend Andrea steered clear of them because they were her sister’s thing. “Both the Chocolate Eclair and the Strawberry Shortcake bars were kind of the crème de…