Cupcake Recipes, Tips & Ideas

[nic]

Nic- do you put yours in normal patty papers or in muffin papers? Given the quantity the look muffin sized?

Yeah, I put them in a muffin tin, but the recipe stated they were for cupcakes..it does seem like a lot though, doesn't it?

Nic

[ll80]

thanks for the replies everyone

I ended up doing a trial of this recipe: SO YUMMY!!

Magnolia’s Vanilla Cupcakes

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

I used vanilla bean paste instead of the extract though.

[Muppity]

The one that I can't go past is Nigellas cupcake recipe. It is just devine - but Magnolia's sounds pretty good too - maybe I should go outside my comfort zone and explore other cupcake recipes

[nic]

ooh, the Magnolia Bakery's Buttercream is nice, I made it with pure icing sugar and woohoo, it was sweet!

[KatieRabbit]

That Magnolia Bakery one is really similar to the one that I posted earlier about that I didn't give the recipe for as it is more time consuming than more basic cupcakes but makes really soft fluffy ones! Mine was from the Crabapple Cupcake Bakery cookbook which is worth getting if you love making cupcakes.

[ll80]

cool, I'll look it up.
I know they are more time consuming but considering I am going to be making 50 of the things this Sunday I thought that they should taste super yummy for all my effort.
Here's hoping that Abby doesn't make herself sick sneaking all that batter while I'm not looking lol.

[csab]

I found a really nice cup cake recipe one day, and now I cant find it. Havent found many that I like to make, but these ones on here sound yummo. Will have to give some of them a go. thks ladies.

[Scrappy_Coco]

yay i copied all your cupcake recipes and now im gonna print em out and make em all! for my friends, holidays, parties, and just when im feeling snackish! uh oh im gonna get fat... hehehe

[sloane]

i know this is an old thread but it does seem to be the definitive guide to cupcakes so thought i'd keep my question in the same place!

something came over me the other night & offered to make cupcakes for a 1st birthday party next weekend & i need your expert advice/opinions!

there are 60-70 guests so i'm thinking that 36-48 cupcakes would be sufficient for those numbers?

also, the party is at 12 so i'm trying to work out when to make them. i'll ice them on the day but won't have time to make them as it's my mum's 70th birthday the next day & i think i'll need to pick up her cake on the saturday morning. would i be okay to make them the night before or would it even be better to make them earlier in the week & freeze them? i've decided on the crabapply bakery vanilla cupcake recipe.

i guess i could buy a packet mix & do them that way, especially seeing as i'm making & picking up food for my mum's party, but i really prefer to bake from scratch & i just can't help myself!

[nic]

That Magnolia Bakery one is really similar to the one that I posted earlier about that I didn't give the recipe for as it is more time consuming than more basic cupcakes but makes really soft fluffy ones! Mine was from the Crabapple Cupcake Bakery cookbook which is worth getting if you love making cupcakes.

I have that book...haven't had time to actually bake anything from it though...I want to try the marshmallow frosting one day