6074 upside cupcakes deen Recipes

sugar, butter, at room temperature, flour, egg, at room temperature, pineapple juice, baking powder, vanilla, butter, light brown sugar, light corn syrup, canned pineapple rin gs, in, pineapple juice, drain and reserve juice for batter

pineapple chunks, drained and 1/2 cup. juice reserved, brown sugar , packed, butter, melted, all-purpose flour, sugar, baking powder, butter, softened, egg, beaten, garnish: maraschino cherries

milk, white vinegar, cocoa powder, water, granulated sugar, shortening, vanilla extract, eggs, all-purpose flour, baking soda, sugar, unsalted butter, vanilla extract, milk, decorating, sprinkles , for decorating

all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, salt, vegetable oil, strong brewed coffee, cooled, eggs, sour cream, vanilla extract, coffee cream filling , recipe follows, coffee buttercream , recipe follows, chocolate covered coffee beans, for garnish , optional, cream cheese, softened, coffee-flavored liqueur, frozen chocolate flavored whipped topping, thawed, butter, softened, sugar, strong brewed coffee

all-purpose flour, sugar, baking soda, salt, cocoa powder, vegetable oil, buttermilk, room temperature, eggs, room temperature, white distilled vinegar, vanilla extract, cream cheese, softened, butter, softened, vanilla extract, sugar, chopped pecans and fresh raspberries or strawberries, for garnish

eggs, vegetable oil, apple sauce, sugar, brown sugar, crushed pineapple, well drained, vanilla extract, divided, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, grated carrots , grate on larger side of cheese grater, chopped pecans, butter, softened, cream cheese, softened, sugar, vanilla extract, fresh coconut, shaved and toasted for garnish (optional)

butter, marshmallows, creamy peanut butter, vanilla extract, crispy rice cereal, colored sprinkles, divided, chocolate-flavored candy coating, vegetable shortening

muffin 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.

jamie s chili recipe courtesy jamie deen, ground beef and sausage, browned and drained, onion, diced, green pepper diced, diced tomatoes, whole, peeled tomatoes, cumin (to taste), chili powder, chili beans, black beans, kidney beans, chili seasoning mix, chopped celery, shredded cheddar, sour cream, chopped green onions

all-purpose flour, baking soda, sea salt, butter, softened, white sugar, brown sugar, egg, vanilla extract, semisweet chocolate chips, yellow cake mix, water, canola oil, eggs

brownie mix, eggs, canola oil, water, white cake mix, canola oil, water, egg whites

duncan hines chewy fudge brownie mix, water, vegetable oil, eggs, peanut butter chips or 24 miniature peanut butter cups

milk, black tea bags, unsalted butter, sugar, eggs, grated lemon zest, fresh lemon juice, all-purpose flour, baking powder, salt, arnold palmer frosting , recipe follows, unsalted butter, softened, sugar, divided, reserved milk/tea mixture, fresh lemon juice

granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, fine salt, strong brewed coffee, vegetable oil, sour cream, vanilla extract, eggs, heavy whipping cream, granulated sugar, five 1-oz squares unsweetened chocolate, butter, sugar, chocolate wafers or sandwich cookies, gummy worms

butter, unsweetened cocoa powder, bittersweet chocolate baking bar, chopped, instant espresso powder, sugar, eggs, all-purpose flour, salt, baking powder, baking soda, sour cream, creamy espresso frosting , recipe follows, chocolate covered espresso beans, for garnish , optional, heavy whipping cream, instant espresso powder, butter, softened, sugar

butter, room temperature, sugar, eggs, self-rising flour, milk, vanilla extract, vegetable shortening, butter, room temperature, sugar, granulated sugar, vanilla extract, light corn syrup, butter, room temperature, peanut butter, granulated sugar, salt, vanilla extract, heavy cream, sugar

perfectly chocolate cupcakes (i halved this and got exactly 15), makes 30 regular cupcakes or 96 mini cupcakes, sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water (i dissolved 1 tbsp of instant coffee into the for half a recipe), coffee meringue (adapted from cupcakes! by elinor klivans), makes enough for 15-18 cupcakes, granulated sugar, water, egg whites, cream of tartar, water, instant coffee granules, chocolate coating (this makes a lot, but you need the chocolate to be deep enough to dip all the cupcakes), semi-sweet chocolate chips, canola or vegetable oil, overall rating on a scale of 1-5, moistness : 5, tenderness : 5

walnuts, sugar, natural unsweetened cocoa powder, kosher salt, vanilla extract, unsalted butter, melted, eggs, at room temperature, all-purpose flour, vanilla ice cream, good-quality hot fudge sauce, sliced bananas, chopped walnuts, homemade whipped cream , recipe follows, cherries, heavy whipping cream, sugar, vanilla extract