CUPCAKE PANS RECIPES

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More about "cupcake pans recipes"

MAGNOLIA'S VANILLA CUPCAKE RECIPE | FOOD NETWORK



Magnolia's Vanilla Cupcake Recipe | Food Network image

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Provided by Food Network

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 24 cupcakes

Number Of Ingredients 12

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream, recipe follows
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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Sep 13, 2020 · Baking individual brownies in a cupcake pan is not only simple but the results can be served in many ways: with a scoop of melting ice cream, under a dollop of freshly whipped cream, or frosted to perfection.For this tutorial, we use a boxed brownie mix and include some tips for transforming the mix into the richest, most decadent cupcake …
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