21 quick cupcakes Recipes
Browse:
- quick
- cupcakes
- and easy
- chocolate
- mousse filled angel food
- and easy pumpkin with butter frosti
- with butter
- super mix
- over and easy pumpkin
- over top and easy pumpkin
-
quick-cooking oats, chopped dates, water, shortening and12 Morequick-cooking oats, chopped dates, water, shortening, brown sugar, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, chopped nuts, caramel frosting or frosting of your choice40 min, 16 ingredients
-
-
flour, baking powder, salt and12 Moreflour, baking powder, salt, sugar (increase for a sweeter muffin), butter, softened (can use butter-flavor crisco shortening in place of butter), milk, almond extract, egg whites, blueberries (fresh or frozen unthawed), flour, oats (old fashioned or quick ), light brown sugar, cinnamon, butter, softened (no subs!), chopped walnuts or 1/2 cup pecans50 min, 15 ingredients
-
-
banana quick bread and muffin mix, milk, canola oil, eggs and8 Morebanana quick bread and muffin mix, milk, canola oil, eggs, vanilla frosting, yellow gumdrops, chocolate frosting, semisweet chocolate chips, semisweet chocolate chips, white gumdrops, black shoestring licorice , cut into 1-inch pieces50 min, 12 ingredients
-
muffin pans and40 Moremuffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.41 ingredients
-
Quick Cupcakes and Homemade Icingcake batter, sift before measuring, cake flour and15 Morecake batter, sift before measuring, cake flour, resift with, sugar, add to sifted mixture, butter, softened, egg yolks, fat free milk, salt, double-acting baking powder, vanilla, icing, water, cream of tartar, sugar, egg whites, at room temperature, vanilla18 ingredients
-
Oatmeal Raisin Cupcakesunsalted butter at room temperature, granulated sugar and11 Moreunsalted butter at room temperature, granulated sugar, brown sugar, firmly packed plus more for sprinkling on top, milk divided, all-purpose flour sifted, quick-cooking oatmeal, baking soda, salt, ground cinnamon, ground allspice, eggs at room temperature, raisins25 min, 13 ingredients
-
Oatmeal Banana Cupcakesbutter, softened, sugar, eggs, mashed ripe bananas, honey and5 Morebutter, softened, sugar, eggs, mashed ripe bananas, honey, king arthur unbleached all-purpose flour, quick-cooking oats, baking powder, baking soda, salt40 min, 10 ingredients
-
Quick and Easy Coconut Cupcakeswhite cake mix, water, vegetable oil, eggs and4 Morewhite cake mix, water, vegetable oil, eggs, coconut extract, sweetened flaked coconut, finely chopped, cream cheese frosting, sweetened flaked coconut25 min, 8 ingredients
-
Quick Mousse Filled Angel Food Cupcakesangel food cake mix, water, instant lemon pudding and2 Moreangel food cake mix, water, instant lemon pudding, seedless raspberry jam, cool whip20 min, 5 ingredients
-
Quick Double Chocolate Cupcakes (Rachael Ray)food cake mix , such as duncan hines moist deluxe and17 Morefood cake mix , such as duncan hines moist deluxe, vegetable oil, eggs, semisweet chocolate chips, white faux buttercream, recipe follows, colored or swirled with your favorite color, licorice whips, crushed peppermint candies, crushed lemon drops, multicolored jimmies or nonpareils, white and dark chocolate chips, chocolate candies, colored decorating sugars, cereals such as corn pops , fruit rings or graham cracker cereal squares, unsalted butter, at room temperature, sugar, whole milk, at room temperature, vanilla extract30 min, 18 ingredients
-
Quick And Easy Pumpkin Cupcakes With Butter Frosti...spice cake mix, pumpkin, eggs, vegetable oil, water and5 Morespice cake mix, pumpkin, eggs, vegetable oil, water, butter melted, powdered sugar sifted, milk, vanilla, cinnamon35 min, 11 ingredients
Related searches:
- pineapple dessert healthy
- hawaiian style chicken
- watercress salad thai
- rum drink mai tai
- peanut butter toffee cake
- potato pancetta soup
- southwestern chicken cheese soup
- quinoa salad with bell peppers
- garlic and herb prime rib roast
- pesto tilapia
- green bean dessert with coconut milk
- southern comfort rum drinks
- greek chicken kabobs lemon
- basmati salad
- sesame shrimp toast
- blueberry pie muffins
- creamy jello dessert
- horseradish cream sauce for roast beef
- date and ginger loaf
- cream cheese sandra lee