VEGAN CUPCAKES RECIPE | BBC GOOD FOOD
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- 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 a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.28 milligram of sodium
CHOCOLATE CUPCAKES RECIPE - NYT COOKING
Right or wrong I’ve always viewed the cupcake as a frosting transport system, and if you’re not a huge frosting fan (I’m not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a “grown-up cupcake.” I figured perhaps I owed the miniature confections a chance. Ms. Heatter’s recipe, modestly entitled, “Chocolate Cupcakes” from her 1974 book “Maida Heatter’s Book of Great Desserts,” produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it’s her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that’s a bit on the small side.
Provided by Suzanne Lenzer
Total Time 1 hours
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
- On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
- Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
- To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
- When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.
Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 3 grams, CarbohydrateContent 27 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 116 milligrams, SugarContent 18 grams, TransFatContent 0 grams
More about "cupcakes spring recipes"
CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING RECI…
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 328 calories per serving
- In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
CUPCAKE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dessert
Calories 350 calories per serving
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
CUPCAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RED VELVET CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK
Reviews 3.6
Total Time 55 minutes
Category dessert
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
CHOCOLATE CUPCAKES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.
CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING RECI…
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 328 calories per serving
- In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
OREO CUPCAKES WITH COOKIES AND CREAM ... - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Desserts
Calories 411 calories per serving
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
RED VELVET CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK
Reviews 3.6
Total Time 55 minutes
Category dessert
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
CHOCOLATE CUPCAKES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.
CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING RECI…
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 328 calories per serving
- In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
OREO CUPCAKES WITH COOKIES AND CREAM ... - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Desserts
Calories 411 calories per serving
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE | ALLRECIPES
From allrecipes.com
CAKES AND CUPCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
TOMATO SOUP SPICE CUPCAKES - CAMPBELL SOUP COMPANY
From campbells.com
EASY, HEALTHY RECIPES FROM EATING BIRD FOOD
From eatingbirdfood.com
DELICIOUS & EASY TO MAKE FAMILY FRIENDLY RECIPES - IT IS A ...
From itisakeeper.com
HOSTESS SNACKS. TWINKIES, CUPCAKES, AND MORE!
From hostesscakes.com
GO.COM
From familyfun.go.com
BEST EASY BUDGET FRIENDLY FAMILY RECIPES
From dailydishrecipes.com
REALLY REAL STRAWBERRY CUPCAKES RECIPE | ALLRECIPES
From allrecipes.com
50 CUPCAKE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
From foodnetwork.com
PUMPKIN CUPCAKES RECIPE | MARTHA STEWART
From marthastewart.com
CAKES AND CUPCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
TOMATO SOUP SPICE CUPCAKES - CAMPBELL SOUP COMPANY
From campbells.com
DESSERT RECIPES - BETTYCROCKER.COM
From bettycrocker.com
EASY MINI CHEESECAKE CUPCAKES RECIPE - CHEF SAVVY
From chefsavvy.com
CAKES AND CUPCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
TOMATO SOUP SPICE CUPCAKES - CAMPBELL SOUP COMPANY
From campbells.com
DESSERT RECIPES - BETTYCROCKER.COM
From bettycrocker.com
EASY MINI CHEESECAKE CUPCAKES RECIPE - CHEF SAVVY
From chefsavvy.com
DIA DOCE
From diadoce.com
SWEETENED CONDENSED MILK RECIPES - EAGLE BRAND
From eaglebrand.com
HEALTHY & EASY DINNER AND DESSERT RECIPES - CHELSEA'S ...
From chelseasmessyapron.com
TWITPIC
From twitpic.com
ACCESS DENIED - LIVEJOURNAL
From livejournal.com