HOT CUPCAKES RECIPES

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RED VELVET CUPCAKES RECIPE - MCCORMICK



Red Velvet Cupcakes Recipe - McCormick image

Love red velvet cake but don't want to eat the big portions? These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions.

Provided by McCormick

Prep Time 20 minutes

Cook Time 20 minutes

Yield 30

Number Of Ingredients 18

Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 tsps McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsps sour cream
2 tsps McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

Steps:

  • Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  • For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Nutrition Facts : Calories 272 Calories

CHOCOLATE FUDGE CUPCAKES RECIPE - BBC GOOD FOOD



Chocolate fudge cupcakes recipe - BBC Good Food image

These bright and fun cupcakes are perfect for kids' parties

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 10

200g butter
200g plain chocolate , under 70% cocoa solids is fine
200g light, soft brown sugar
2 eggs , beaten
1 tsp vanilla extract
250g self-raising flour
Smarties , sweets and sprinkles, to decorate
200g plain chocolate
100ml double cream , not fridge-cold
50g icing sugar

Steps:

  • Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
  • Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
  • For 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 and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

Nutrition Facts : Calories 509 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.54 milligram of sodium

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