McKenzie - Cupcakes Tempting Jewels in a Cup!

Summary

Cupcakes are a favorite dessert or sweet treat for everybody. Small, easy to prepare and varied in flavor, these little jewels fit most schedules, parties and personal tastes. In this book, youll find some new and exciting recipes to try.

We are certain that if you arent tempted by the Cinnamon Toast Cupcakes, then the Chocolate Orange Yummies will grab your attention. The nice thing is that these recipes use ingredients you probably have on hand or are readily available in the grocery.

Treat your friends, family and yourself to one of these treats soon.

Enjoy!

Introduction

Cupcakes have been around for a hundred years or more, evolving from individual cakes baked in mugs to elaborately designed wonders of artistry. It is said that originally, cupcakes were named according to the amount of contents, such as a 1-2-3 Cupcake denoting 1 cup of sugar, 1 cup of butter, 2 cups of milk and 3 cups of flour and so on for the recipe. Although there is no definite and reliable history of exactly how the cupcake originated, it is a certainty that the little wonder is here to stay.

In the beginning, and still true today, is the convenience of cupcakes versus any other type of cake. Not only are they made for individual consumption, they can be baked in various sizes and styles in muffin tins that are being made to accommodate various uses. These cupcakes are easy to transport, store and serve and they keep for longer periods of time than some cakes do.

The impact of cupcakes on the culinary world has been unprecedented in years. Dozens of bakeries went into the sole business of cupcakes, appearing almost overnight on streets in major cities and small towns. Also, fancy flavors hit the lists of available cupcakes, and different ingredients, such as avocado and squash, started appearing in recipes. One can find thousands of cupcake recipe books, internet articles, blogs and publications dedicated solely to cupcakes.

One thing is for sure: The cupcake has become a household word for the culture of today; they represent a touch of home or a warm memory. They are served for birthdays, office parties, summer cookouts and more recently, in the place of wedding cake at weddings. Cupcakes are a way of life now!

Table of Contents

(To access the recipe, place the cursor on the title, press CTL and click you will go straight to it)

Regular Cupcakes

Fancy Cupcakes

Special Cupcakes

Buttery Goodness

Melts in your mouth

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups butter
• 3/4 cup sugar
• 4 eggs
• 2 tablespoons vanilla
• 1 tablespoon baking powder

Instructions:

1. Preheat the oven to 350 degrees. Line the holes of a muffin tin with paper liners.
2. Beat the eggs until slightly foamy; add the sugar, vanilla and softened butter and beat until creamy.
3. Add the baking powder and flour; beat until a thick batter forms, but do not overbeat.
4. Pour in the paper liners to 2/3 full. Bake for 15 minutes.
5. Remove and let cool before icing as desired.

PB and Banana

Yummy to the maximum goodness!

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoons baking soda
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large, very ripe bananas, peeled
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla
• 3/4 cup sugar
• 1/2 cup butter, softened
• 1 whole egg PLUS 1 egg yolk (save or discard the egg white)

For the icing

• 1 1/2 cups powdered sugar
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup peanut butter, smooth variety
• 1/2 cup chopped peanuts (optional)

Instructions:

1. Preheat the oven to 350 degrees; position rack in center of oven. Line 12 muffin cups with paper liners; set aside.
2. Mix all the dry ingredients for the cupcakes together in a bowl using a whisk.
3. Mash the ripe banana in another bowl; add the sour cream and vanilla to the banana.
4. With an electric mixer, beat the butter and sugar together until fluffy, usually about 3 minutes. Add the egg and egg yolk to the mixture and blend well.
5. Add the dry ingredients in three batches, alternating with the banana mixture and beating just until blended in after each addition.
6. Put 1/4 cup of the batter into each lined muffin cup and bake for 20 minutes or until a tester comes out clean. Cool completely before icing.
7. Make the icing: Put the powdered sugar into a mixing bowl; add the remaining ingredients. With an electric mixer, beat the mixture until very smooth. Ice the cupcakes.

Vanilla Bean Cakes

Uses a vanilla bean for top flavor

Ingredients:

• 3 whole eggs
• 3 egg whites (freeze the yolks for another purpose)
• 3 cups superfine sugar (bakers sugar)
• 3 3/4 cups all-purpose flour
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 whole vanilla bean
• 2 teaspoons vanilla extract (liquid)

Instructions:

1. Preheat the oven to 325 degrees. Using paper liners, prepare muffin tin. Note: You may have to reuse pans since this recipe makes 36 cupcakes.
2. Beat the sugar and egg whites with an electric mixer until thickened; about 2 minutes.
3. Combine all the dry ingredients; add to the sugar/egg mixture and beat for 1 minute.
4. Add the milk, vanilla and oil to the batter. Gentle cut open the vanilla bean from one end to the other and scrape out the seeds with a knife tip; add to the batter. Mix the batter just until it is smooth.
5. Fill each muffin liner 2/3 full with the batter Bake for 12-14 minutes or until tester comes out clean. Cool completely before frosting with your favorite frosting of any flavor.

Strawberry and Lemon

A great cupcake anytime

Ingredients:

For the cupcakes:

• 1 white cake mix
• 1 package (3 ounces) strawberry gelatin mix
• 1 cup strawberries, mashed (1 1/2 cups whole berries makes 1 cup mashed)
• 1 cup canola oil
• 1/2 cup buttermilk (To make: Mix 1/2 cup milk with 1/2 tablespoon white vinegar)
• 4 whole eggs

For the frosting:

• 1/2 cup good quality shortening