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    Cupcake Recipes

    Uploaded by

    Nicolette Gutierrez Quero
    The document provides recipes for three types of cupcakes - peanut butter cupcakes with a milk chocolate glaze, carrot cupcakes, and cream cheese iced cupcakes. The peanut butter cupcake recipe includes instructions for making the cupcakes with peanut butter and a milk chocolate glaze. The carrot cupcake recipe lists ingredients for making carrot-filled cupcakes. Finally, the document provides two recipes for cream cheese icing to top the cupcakes.

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    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd

    Cupcake Recipes

    Uploaded by

    Nicolette Gutierrez Quero
    12 views2 pages
    The document provides recipes for three types of cupcakes - peanut butter cupcakes with a milk chocolate glaze, carrot cupcakes, and cream cheese iced cupcakes. The peanut butter cupcake recipe includes instructions for making the cupcakes with peanut butter and a milk chocolate glaze. The carrot cupcake recipe lists ingredients for making carrot-filled cupcakes. Finally, the document provides two recipes for cream cheese icing to top the cupcakes.

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    © Attribution Non-Commercial (BY-NC)

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    The document provides recipes for three types of cupcakes - peanut butter cupcakes with a milk chocolate glaze, carrot cupcakes, and cream cheese iced cupcakes. The peanut butter cupcake recipe includes instructions for making the cupcakes with peanut butter and a milk chocolate glaze. The carrot cupcake recipe lists ingredients for making carrot-filled cupcakes. Finally, the document provides two recipes for cream cheese icing to top the cupcakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    12 views2 pages

    Cupcake Recipes

    Uploaded by

    Nicolette Gutierrez Quero
    The document provides recipes for three types of cupcakes - peanut butter cupcakes with a milk chocolate glaze, carrot cupcakes, and cream cheese iced cupcakes. The peanut butter cupcake recipe includes instructions for making the cupcakes with peanut butter and a milk chocolate glaze. The carrot cupcake recipe lists ingredients for making carrot-filled cupcakes. Finally, the document provides two recipes for cream cheese icing to top the cupcakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
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    Peanut Butter Cupcake with Milk Chocolate Glaze Ingredients: 3 cups all-purpose flour 1-1/2 teaspoons baking soda

    1 teaspoon baking powder 3/4 cup (1-1/2 sticks) unsalted butter, softened 3/4 cup creamy peanut butter 1-3/4 cups granulated sugar 3 eggs 1 cup sour cream 1 tablespoon pure vanilla extract 3/4 cup milk Milk Chocolate Glaze Makes: 12 cupcakes. Instructions Preheat oven to 350F. Place baking cups in muffin pan. In medium bowl, combine flour, baking soda and baking powder. In large bowl, beat butter, peanut butter and sugar with an electric mixer until light and fluffy. Add eggs, sour cream and vanilla; mix until well combined. Alternately add flour mixture and milk to bowl, beating until just combined. Pour batter into prepared pan.. Bake 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool completely before glazing. Milk Chocolate Glaze Ingredients: 1 cup (6 ounces) milk chocolate , chopped 1 tablespoon unsalted butter 1/4 cup heavy whipping cream Instructions In medium microwave-safe bowl, heat chocolate and butter at 50% power until completely melted, about 2 minutes; stir to combine. In small bowl, heat cream for 10-15 seconds. Add cream to chocolate; stir slowly until completely smooth. Let glaze sit at room temperature for 5-10 minutes. To glaze cupcakes, dip the top in warm glaze; shake off excess chocolate. Allow chocolate to set before serving. If desired, garnish with chopped peanuts. Carrot Cupcakes Ingredients: 2 cups all-purpose flour 2 cups granulated sugar 2 teaspoons ground cinnamon 2 teaspoons baking soda 4 eggs 1 cup vegetable oil

    4 cups (approx. 1 lb) carrots freshly shredded 2/3 cup nuts chopped Makes: About 2 1/2 dozen standard cupcakes Instructions Preheat oven to 350F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely. Zesty Cream Cheese Icing Ingredients: 1 cup (2 sticks) butter, softened 2 packages (8 oz. each) cream cheese, softened 8 cups sifted confectioners' sugar (about 2 lbs.) 2 tablespoons milk 1 tablespoon orange juice 1 teaspoon orange zest Makes: About 5 1/2 cups of icing. Instructions In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders. Cream Cheese Icing 2 Ingredients: 1 cup (2 sticks) unsalted butter, softened 2 packages (8 ounces each) cream cheese , softened 8 cups confectioners' sugar (about 2 lbs.) 1 tablespoon milk Instructions In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners sugar and milk. Beat on high until smooth (30 60 seconds). If icing seems too thin, add confectioners sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

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