EASY CAKE MIX CUPCAKES RECIPE: HOW TO MAKE IT
For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. —Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
RASPBERRY BAKEWELL CAKE RECIPE | BBC GOOD FOOD
This simple almondy cake is a great way of using up pick-your-own raspberries
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Nutrition Facts : Calories 411 calories, FatContent 28 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.5 milligram of sodium
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RASPBERRY & LEMON POLENTA CAKE RECIPE | BBC GOOD FOOD
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Total Time 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 608 calories per serving
- When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.
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