Cupcake recipe

Basic Vanilla Cup Cake Recipe (12 cakes)

Ingredients

5 oz (150g) softened Butter

5 oz (150g) superfine (castor) sugar

6 oz (175g) self-raising flour

3 eggs

1 tsp vanilla extract

Method

1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.

Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar, divided use

1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 (8-ounce) container plain lowfat yogurt

1/2 cup mashed ripe banana

1/4 cup fat-free milk

1/3 cup canola oil or vegetable oil

2 teaspoons vanilla extract

3 large egg whites

White Glaze (recipe follows)

Method

1. Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter), with foil bake cups.
2. Stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside.
3. In medium bowl, stir together yogurt, banana, milk, oil and vanilla; set aside.
4. In small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form.
5. Stir yogurt mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture.
6. Fill muffin cups 3/4 full with batter.
7. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
8. Drizzle White Glaze over tops of cupcakes. Let stand until set. Store, covered, at room temperature.

Ingredients

4 ounces cream cheese, softened

1 large egg

2 tablespoons granulated sugar

2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

1 (16-ounce) package pound cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

1/3 cup water

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

Method

1. Preheat oven to 325° F. Grease or paper-line 18 muffin cups.
2. Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.
3. Combine cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
4. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Ingredients

5 oz (150g) softened Butter

5 oz (150g) superfine (castor) sugar

6 oz (175g) self-raising flour

3 eggs

2 tbls cocoa powder

1 tsp vanilla extract

Method

1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.