D.A. Wheeler - Cupcakes Cookbook: 90 Delicious Cupcake Recipes

D A WHEELER 2015 D A WHEELER No part of this book can be reproduced in any form or means including print, scanning, electronic, photocopying, video or audio without permission from author. All ideas and suggestions here are written for informational purposes. While the author has taken every possible means to ensure accuracy, all readers are advised to follow at their own risk. The author cannot be held responsible for personal or commercial damages in case of any misinterpreting or misunderstanding of any part of this book. BONUS GIFT30 QUICK AND EASY RECIPES.
FREE DOWNLOAD HERE Everybody loves cupcakes. This is simple dessert that is delicious, will handle any sweet tooth and if needed can be portable.

Simple or completely over the top, the recipes that you will find contained in Cupcakes Cookbook: 90 Delicious Cupcake Recipes will allow you to create culinary greatness for your next event or party. Not only cupcake are delicious, but for many they are a canvas for unlimited decorating possibilities that your imagination is free to run wild with. Making eatable art that them not only pleasing to palette, but to the eye as well. If you are just starting out learning the art of cake decorating , Cupcakes are a very good way to learn and any mistakes ... well just eat them and no one will be the wiser.
Select a recipe form Cupcakes Cookbook: 90 Delicious Cupcake Recipes, grab your pans and start creating these delicious works of art. Let me make a suggestion if I may.

Make a double batch since your creations are going to be snatched up faster than you can make them.

Ingredients 1(18.25 ounce) package angel foodcake mix Directions Preheatoven to 375 degrees F (190 degrees C). Line a 12 cup muffintin with paper bake cups. Preparebatter as directed on the box. Fill muffin cups 2/3 full. Ingredients 1 (16ounce) package angel food cakemix 1(3.4 ounce) package Vanilla Flavor Instant Pudding 2(8 ounce) cans Crushed Pineapple in Juice, undrained 1cup thawed WhippedTopping 15fresh strawberries, cut in half Directions Heatoven to 375 degrees F. Ingredients 1 (16ounce) package angel food cakemix 1(3.4 ounce) package Vanilla Flavor Instant Pudding 2(8 ounce) cans Crushed Pineapple in Juice, undrained 1cup thawed WhippedTopping 15fresh strawberries, cut in half Directions Heatoven to 375 degrees F.

Preparecake batter as directed on package; pour into 30 paper- lined muffincups, filling each cup 2/3 full. Bake 12 to 15 min. or until topsare golden brown and cracks feel dry. Cool cupcakes in pans 10 min.;remove to wire racks. Cool completely. Mixdry pudding mix and pineapple in medium bowl.

Gently stir in whippedtopping ; spread ontocupcakes. Top with berries.

Ingredients 2cups all-purpose flour 1teaspoon baking soda 1teaspoon salt 1/2teaspoon ground cinnamon 1/2teaspoon ground nutmeg 2/3cup shortening 1 1/4cups white sugar 2 eggs 1teaspoon vanilla extract 1/4cup buttermilk 1 cupripe bananas, mashed 2apples - peeled, cored and shredded Directions Preheatoven to 375 degrees F (190 degrees C). Grease and flour 24 muffincups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, andnutmeg. Set aside.

In alarge bowl, cream together the shortening and sugar until light andfluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat inthe flour mixture, mixing just until incorporated. Foldin the mashed bananas and shredded apples. Fill each muffin cuphalf full. Bakein the preheated oven for 20 to 25 minutes, or until a toothpick inserted into thecenter comes out clean.

Allow to cool.

Ingredients 1/2cup shortening 11/2 cups sugar 2eggs 1teaspoon vanilla extract 1cup mashed ripe bananas 1/4cup buttermilk 2cups all-purpose flour 1teaspoon baking powder 3/4teaspoon baking soda 1/2teaspoon salt FROSTING: 1/2cup butter or margarine, softened 2 1/2cups confectioners' sugar 3tablespoons milk Directions In alarge mixing bowl, cream shortening and sugar. Add the eggs, vanilla,bananas and buttermilk. Combine the flour, baking powder, bakingsoda and salt; add to banana mixture. Fill 18 paper-lined muffincups two-thirds full.
Bakeat 350 degrees F for 15-20 minutes or until a toothpick comes outclean. Remove to wire racks to cool completely.

In a small mixingbowl, cream the butter, sugar and enough milk to achieve desiredspreading consistency. Frost cupcakes.

Ingredients BananaCupcakes: 13/4 cups all-purpose flour 2teaspoons baking powder 1/2teaspoon salt 1/2cup butter, at room temperature 1/2cup white sugar 3eggs, room temperature 1teaspoon vanilla extract 1/4cup milk 2large bananas, chopped ButtercreamFrosting: 2/3cup butter, at room temperature 1/2teaspoon vanilla extract 2 1/4cups confectioners' sugar 2tablespoons heavy cream 4drops yellow food coloring, or as desired Directions Preheatan oven to 350 degrees F (175 degrees C). Grease 12 muffincups or line with paper muffin liners. Whiskthe flour, baking powder, and salt together in a bowl; set aside.Beat 1/2 cup butter and the white sugar with an electric mixer ina large bowl until light and fluffy. Add the eggs one at a time, allowing each toblend into the butter mixture before adding the next.Beat in the vanilla with the last egg.

Pour in the flour mixturealternately with the milk, mixing until just incorporated. Fold inthe chopped bananas, mixing just enough to evenly combine. Pour the batter into preparedcups. Bakein the preheated oven until a toothpick inserted into the centercomes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing tocool completely on a wire rack. Whilethe cupcakes are cooling, make the buttercream by beating 2/3cup of butter in a bowl until smooth and glossy.

Beat in the vanilla,followed by the confectioners' sugar. Once no dry lumps of sugarremain, add the cream and food coloring. Whip on high speed untillight and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Ingredients 1/3cup butter flavored shortening 2/3cup sugar 1cup mashed ripe bananas 2eggs 2tablespoons milk 1tablespoon vanilla extract 11/3 cups all-purpose flour 2teaspoons baking powder 1/2teaspoon baking soda 1/4teaspoon salt 1/4cup chopped nuts Directions Ina mixing bowl, cream shortening and sugar. Beat in the bananas, eggs,milk and vanilla.

Combine the flour, baking powder, baking sodaand salt; gradually add to creamed mixture until combined. Stirin nuts. Fillpaper-lined muffin cups two-thirds full. Bake at 350 degrees F for18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes beforeremoving from pans to wire racks.

Add chapter content here..

Ingredients 1(18.25 ounce) package chocolatecake mix 1(16 ounce) container prepared chocolatefrosting 1(11.5 ounce) package fudge stripecookies 1(6 ounce) bag milk chocolate candykisses, unwrapped 1tablespoon red gel icing Directions Preparethe cake mix according to package directions for cupcakes. Cool.Frost cupcakes with chocolate frosting. Breakthe cookies in half, and press two halves into the top of each cupcake for wings,stripes facing the frosting. Place a chocolate kiss in front of thecookies with the point facing forward for the body.Make two beady little eyes with the red gel icing towards the pointof the kiss.