Friday, August 17, 2012

The Perfect Little Treat: 4 Top-Rated Cupcake Recipes

 Guest post by Jennifer Williams 

 Cupcakes are cupcakes are cupcakes. Right?

Not quite. Whether you're making some treats for your child's birthday party,
whipping up a batch for a classroom snack, or just dreaming up a quick and easy
dessert for your family, there are a variety of cupcake recipes out there for you.

Gone are the days where all you chose was your cake and frosting flavors. Today,
you'll find cupcake recipes that have unique ingredients like peanut butter,
chocolate chips, cookies, and more! We've listed our four favorites below, but before
you choose your recipe, take a look at our top tips for making the perfect batch:
*When pouring the batter, resist the urge to eyeball how much you need. If
you have many different sizes of cupcakes, you'll run the risk of the small
ones burning and the large ones being underdone. Try using an ice cream
scoop as a guide.

* Monitor your baking times carefully. Most recipes are just fine at 350°F using
a standard muffin tin, but baking times can change based on your oven and
the type of pan you're using.

* Allow plenty of time for your cupcakes to cool before you remove them from
the pan. Giving them at least one minute to cool is a good rule of thumb.
You should also make sure they're completely cool before frosting them or
putting them in a container for storage – doing so before they're cool will
make them sweat.

* Leftover cupcakes? No problem. Cupcakes can be stored for several days in
an airtight container, which will help maintain freshness. Cupcakes freeze
well, too; just make sure they're properly stored in an airtight container
before you place them in the freezer.

Now, check out four of our favorite cupcake recipes that are sure to impress all
members of your family.

Chocolate-Peanut Butter Cupcakes

24 servings

1 pkg. devil's food cake mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 cup cold milk
½ cup creamy peanut butter
1-1/2 cups whipped topping, thawed

4 oz. semi-sweet baking chocolate
¼ cup dry roasted peanuts, chopped

Preheat oven to 350°F.

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package.
Cool 30 min. (Cupcakes still need to be warm to fill.)

Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon
into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from
bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp.

Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/
2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min.
Dip tops of cupcakes in glaze; sprinkle with nuts.

Lemon-Cream Cheese Cupcakes

24 servings

1 pkg. white cake mix
1 pkg. (3.4 oz.) lemon flavor instant pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) cream cheese, softened
¼ cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar

Preheat oven to 350ºF.

Beat first 5 ingredients in large bowl with mixer on low speed until moistened.
(Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined
muffin cups.

Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in
pans 10 min.; remove to wire racks. Cool completely.

Beat cream cheese, butter and juice with mixer until well blended. Gradually add
sugar, beating on low speed after each addition until well blended. Spread onto

Angel Lush Cupcakes

30 servings

1 pkg. (16 oz.) angel food cake mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
2 cans (8 oz.) crushed pineapple in juice, undrained
1 cup whipped topping, thawed
2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

Preheat oven to 375ºF.

Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups,
filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and
cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until
ready to pour into lined muffin cups and bake.)

Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped
topping; spread onto cupcakes.

Top with assorted berries.

Oreo Cupcakes

24 servings

24 chocolate sandwich cookies
1 pkg. chocolate cake mix
2 cups whipped topping, thawed

Place 1 cookie in each of 24 paper-lined muffin cups.

Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as
directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

Remove paper liners; cut cupcakes horizontally in half.

Spread one cupcake half with whipped topping. Place cupcakes halves back
together. Serve cookie-sides up.


Disclosure: The reviews and or opinions on this blog are my own opinions . No monitory compensation was received. I was not required to write a positive review. Your experience may differ. The opinions I have expressed are my own I am disclosing this in accordance with the Federal Trade Commissions 16 CFR Part 255: Guides Concerning the Use of Endorsement and Testimonials in Advertising .

No comments:

Post a Comment

Disclosure: The reviews and or opinions on this blog are my own opinions, . No compensation was received. All opinions are my own. This is a unofficial fan site that is not affiliated with the Walt Disney Company or Disney theme parks.