POUND CAKE CUPCAKES RECIPE RECIPES

5-FLAVOR (POUND CAKE) CUPCAKES RECIPE - FOOD.COM

5-Flavor (Pound Cake) Cupcakes Recipe - Food.com image

Found this in the book "Cupcakes!" by Lynn Koolish and am waiting for an excuse to make them! I find the idea of the 6 flavor glaze enticing.

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2-3 dozen, 24 serving(s)

Number Of Ingredients 20

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs, beaten, at room temperature
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut, flavor
1 teaspoon rum, flavor
1 teaspoon butter flavor extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup sugar
1/2 cup water
1 teaspoon coconut
1 teaspoon rum
1 teaspoon butter
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon almond extract

Steps:

Preheat oven to 325.
Cream butter, shortening, and sugar until light and fluffy.
Beat eggs until they are lemon colored, add to the butter mixture.
Combine flour and baking powder, add to the creamed mixture alternately with milk.
Stir in flavorings. Beat on high spead 1 minute.
Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
Bake at 325 for 20 minutes.
Make Glaze:.
Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.

Nutrition Facts : Calories 318.4, FatContent 13.7, SaturatedFatContent 6.6, CholesterolContent 66.2, SodiumContent 83.2, CarbohydrateContent 45.9, FiberContent 0.4, SugarContent 33.5, ProteinContent 3.3

5-FLAVOR (POUND CAKE) CUPCAKES RECIPE - FOOD.COM

5-Flavor (Pound Cake) Cupcakes Recipe - Food.com image

Found this in the book "Cupcakes!" by Lynn Koolish and am waiting for an excuse to make them! I find the idea of the 6 flavor glaze enticing.

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2-3 dozen, 24 serving(s)

Number Of Ingredients 20

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs, beaten, at room temperature
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut, flavor
1 teaspoon rum, flavor
1 teaspoon butter flavor extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup sugar
1/2 cup water
1 teaspoon coconut
1 teaspoon rum
1 teaspoon butter
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon almond extract

Steps:

Preheat oven to 325.
Cream butter, shortening, and sugar until light and fluffy.
Beat eggs until they are lemon colored, add to the butter mixture.
Combine flour and baking powder, add to the creamed mixture alternately with milk.
Stir in flavorings. Beat on high spead 1 minute.
Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
Bake at 325 for 20 minutes.
Make Glaze:.
Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.

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