BEST CUPCAKE RECIPES

One of today's most popular desserts, cupcakes are the talk of the town. Whether it's making a batch for your family, treating your co-workers, or just a little something for yourself, these small delights seem to always fit the bill.

Cupcakes are the perfect dessert for every occasion. Swirled and sprinkled, dipped and drizzled, or otherwise whimsically decorated, cupcakes are the treats that make everyone smile. Cupcakes are the star attraction for special days, such as birthdays, showers and holidays as well as perfect everyday goodies.
No matter what the age of the recipients, these inspired creations will be such a hit, you'll need to make enough for seconds. Actually, make that thirds.

Chocolate Chip Angel Cupcakes with Fluffy Frosting

Ingredients


CUPCAKES:

½     cup sifted cake flour
3/4   cup sugar, divided
6      large egg whites
½     teaspoon cream of tartar
1/8   teaspoon salt
1      teaspoon vanilla extract
¾     teaspoon fresh lemon juice
1/3   cup semisweet chocolate mini chips

FROSTING:

½    cup sugar
2     tablespoons water
1/8  teaspoon cream of tartar
2    large egg whites
½   teaspoon vanilla extract
Dash of salt

REMAINING INGREDIENT:

¼ cup flaked sweetened coconut, toasted

Preparation

1. Preheat oven to 325°.
2. To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.
4. Sift ¼ cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, ¼ cup at a time. Fold in chocolate chips.
5. Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325° for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.
6. To prepare frosting, combine ½ cup sugar and next 4 ingredients (½ cup sugar through 2 egg whites) in top of a double boiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160°. Beat in ½ teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut. 

Double-Chocolate Cupcakes

Ingredients


1      cup all-purpose flour (about 4 ½ ounces)
1/3   cup unsweetened cocoa
1      teaspoon baking soda
1/8   teaspoon salt
2/3   cup granulated sugar
¼     cup butter, softened
½     cup egg substitute
1      teaspoon vanilla
½     cup 1% low-fat buttermilk
1 ¼  ounces dark (70 percent cocoa) chocolate, finely chopped
2      tablespoons powdered sugar

Preparation

• Preheat oven to 350°.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Strawberry Cupcakes with Strawberry Buttercream

Photo Credit: ezrapoundcakes

Ingredients

2 ¾    cup(s) all-purpose flour
½      cup(s) cake flour (not self-rising)
1        tablespoon(s) baking powder
1        teaspoon(s) salt
8        ounce(s) (2 sticks) unsalted butter, softened
2 ¼   cup(s) sugar
3        large eggs
1        large egg white
1        cup(s) whole milk
1 ½    teaspoon(s) pure vanilla extract
2        cup(s) finely chopped strawberries
Small strawberries, for garnish
Strawberry Buttercream

Directions

• Preheat oven to 350° degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Strawberry Buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Thank you for reading, more recipes to come...Happy Baking! :)

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