GARDEN CUPCAKES RECIPES

Name: Red Velvet Cupcakes
Yield: Makes 24
Ingredients: 2 1/2 cups cake flour (not self- rising), sifted; 2 tablespoons unsweetened Dutch-process cocoa powder; 1 teaspoon salt; 1 1/2 cups sugar; 1 1/2 cups vegetable oil; 2 large eggs, room temperature; 1/2 teaspoon red gel-paste food color; 1 teaspoon pure vanilla extract; 1 cup buttermilk; 1 1/2 teaspoons baking soda; 2 teaspoons distilled white vinegar; Cream Cheese Frosting for Classic Cupcakes

RED VELVET CUPCAKES RECIPE | MARTHA STEWART

Red Velvet Cupcakes Recipe | Martha Stewart image

With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

Provided by Martha Stewart

Categories Cupcake Recipes

Yield Makes 24

Number Of Ingredients 12

Ingredients

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting for Classic Cupcakes

Steps:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.

CREAM-FILLED FUDGY CUPCAKES | BETTER HOMES & GARDENS

Cream-Filled Fudgy Cupcakes | Better Homes & Gardens image

These cream-filled cupcakes will win you over with just one bite.

Provided by Better Homes & Gardens

Prep Time 20 minutes

Yield 30 (2 1/2-inch) cupcakes

Number Of Ingredients 8

Ingredients

1 ounce cream cheese, softened
? cup sugar
1 egg
Dash salt
1 cup semisweet chocolate pieces (6 ounces)
1 package 2-layer-size chocolate cake mix
2?½ cups Butter Frosting or canned vanilla frosting
2?½ cups Milk Chocolate Butter Frosting or canned chocolate frosting

Steps:

Nutrition Facts : Calories 161 calories, CarbohydrateContent 20 g, CholesterolContent 29 mg, FatContent 9 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, SodiumContent 141 mg, SugarContent 13 g

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