MICROWAVABLE CUPCAKE RECIPE RECIPES
BASIC YELLOW CAKE RECIPE - PILLSBURY.COM
Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn't get much easier than this one. It's light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. With a few steps and basic pantry ingredients, you can have it in the oven in just 20 minutes. This yellow cake with chocolate frosting is a tasty way to make any occasion extra special.
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
- In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
- In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.
Nutrition Facts : Calories 460 , CarbohydrateContent 61 g, CholesterolContent 80 mg, FatContent 4 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 43 g, TransFatContent 1/2 g
DREAMY CREAM-FILLED CUPCAKES RECIPE - BETTYCROCKER.COM
A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
- Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
Nutrition Facts : Calories 230 , CarbohydrateContent 30 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cupcake, SodiumContent 180 mg, SugarContent 22 g, TransFatContent 1 1/2 g
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ORANGE SHORTBREAD COOKIES - THE PIONEER WOMAN – RECIPES ...
These orange shortbread cookies are so delightful, especially with the orange flavor!
From thepioneerwoman.com
Total Time 1 hours
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Total Time 1 hours
Category dessert
- In a medium-sized mixing bowl, add dry ingredients (flour, cornstarch and salt). Mix together with a rubber spatula. Set aside.Add sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add extracts and mix together thoroughly.Add orange zest and half of the flour mixture. Mix with a rubber spatula, being careful to not over-mix. Add remaining flour and combine with the spatula.Divide cookie dough in half and, using your hands, combine dough into a log-like shape. Place onto a piece of plastic wrap and seal. Roll on your counter to create a log shape.Using a ruler to measure, roll the dough until it’s about 7 inches long. If necessary, squash the ends in and roll out again until you get the desired size and dough no longer looks dry.Refrigerate dough for at least 30 minutes (up to overnight).Heat oven to 350ºF.Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet. Bake for 9–10 minutes. Place cookies on a cooling rack.While cookie dough is baking, place chocolate and white chocolate chips into separate microwavable bowls. Heat in the microwave for 1 minute in 15-second intervals (or until melted). After 45 seconds, mix chocolate using a spoon. (Optional: drop a little drop of vegetable oil into both bowls, it will make it easier to mix the melted chocolate.) Place into two separate piping bags or zippered plastic bags and cut the tip or corner. Pipe over cooled shortbread cookies.Place in the refrigerator for a few minutes to harden the chocolate.
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These orange shortbread cookies are so delightful, especially with the orange flavor!
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- In a medium-sized mixing bowl, add dry ingredients (flour, cornstarch and salt). Mix together with a rubber spatula. Set aside.Add sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add extracts and mix together thoroughly.Add orange zest and half of the flour mixture. Mix with a rubber spatula, being careful to not over-mix. Add remaining flour and combine with the spatula.Divide cookie dough in half and, using your hands, combine dough into a log-like shape. Place onto a piece of plastic wrap and seal. Roll on your counter to create a log shape.Using a ruler to measure, roll the dough until it’s about 7 inches long. If necessary, squash the ends in and roll out again until you get the desired size and dough no longer looks dry.Refrigerate dough for at least 30 minutes (up to overnight).Heat oven to 350ºF.Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet. Bake for 9–10 minutes. Place cookies on a cooling rack.While cookie dough is baking, place chocolate and white chocolate chips into separate microwavable bowls. Heat in the microwave for 1 minute in 15-second intervals (or until melted). After 45 seconds, mix chocolate using a spoon. (Optional: drop a little drop of vegetable oil into both bowls, it will make it easier to mix the melted chocolate.) Place into two separate piping bags or zippered plastic bags and cut the tip or corner. Pipe over cooled shortbread cookies.Place in the refrigerator for a few minutes to harden the chocolate.
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BASIC YELLOW CAKE RECIPE - PILLSBURY.COM
Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn't get much easier than this one. It's light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. With a few steps and basic pantry ingredients, you can have it in the oven in just 20 minutes. This yellow cake with chocolate frosting is a tasty way to make any occasion extra special.
From pillsbury.com
Reviews 3.5
Total Time 1 hours 55 minutes
Calories 460 per serving
From pillsbury.com
Reviews 3.5
Total Time 1 hours 55 minutes
Calories 460 per serving
- In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.
See details
DREAMY CREAM-FILLED CUPCAKES RECIPE - BETTYCROCKER.COM
A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 230 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 230 per serving
- Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
See details
PIZZA BISCUIT WREATH RECIPE - PILLSBURY.COM
Beautiful on a buffet, these golden biscuits have pepperoni and cheese inside! Prepare this savory sensation in only 20 minutes.
From pillsbury.com
Reviews 4
Total Time 40 minutes
Calories 350 per serving
From pillsbury.com
Reviews 4
Total Time 40 minutes
Calories 350 per serving
- Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.
See details
COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES RECIPE | BBC ...
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Calories 121 calories per serving
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
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ORANGE SHORTBREAD COOKIES - THE PIONEER WOMAN – RECIPES ...
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From thepioneerwoman.com
Total Time 1 hours
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- In a medium-sized mixing bowl, add dry ingredients (flour, cornstarch and salt). Mix together with a rubber spatula. Set aside.Add sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add extracts and mix together thoroughly.Add orange zest and half of the flour mixture. Mix with a rubber spatula, being careful to not over-mix. Add remaining flour and combine with the spatula.Divide cookie dough in half and, using your hands, combine dough into a log-like shape. Place onto a piece of plastic wrap and seal. Roll on your counter to create a log shape.Using a ruler to measure, roll the dough until it’s about 7 inches long. If necessary, squash the ends in and roll out again until you get the desired size and dough no longer looks dry.Refrigerate dough for at least 30 minutes (up to overnight).Heat oven to 350ºF.Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet. Bake for 9–10 minutes. Place cookies on a cooling rack.While cookie dough is baking, place chocolate and white chocolate chips into separate microwavable bowls. Heat in the microwave for 1 minute in 15-second intervals (or until melted). After 45 seconds, mix chocolate using a spoon. (Optional: drop a little drop of vegetable oil into both bowls, it will make it easier to mix the melted chocolate.) Place into two separate piping bags or zippered plastic bags and cut the tip or corner. Pipe over cooled shortbread cookies.Place in the refrigerator for a few minutes to harden the chocolate.
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