Recipe: Perfect Vanilla cup cakes

Vanilla cup cakes. Yum, I made the moist vanilla cupcakes yesterday and they were great. A lot of holes in the baked cupcake and a sponge sort of texture. The flavor was delicious and the frosting was great.

Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract. Vanilla cupcakes may seem a little boring, but I think it's good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on! You can cook Vanilla cup cakes using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vanilla cup cakes

1. Prepare 250 g of (9oz)unsalted butter,softened.
2. You need 250 g of (1cup)caster sugar.
3. You need 4 of eggs.
4. You need 1 of tap natural vanilla extract.
5. Prepare 185 g of (11/2cups)self raising flour.
6. It's 60 of g(1/2cup)plain (all purpose) flour.
7. You need 185 of ml(3/4cup) milk.
8. Prepare of Fresh raspberries to decorate.

These cupcakes were a huge disappointment. I was hoping for a nice vanilla cupcake, and was fooled by this recipe. The actual cupcakes aren't truly that bad if you enjoy a taste combination of cornbread and pound cake. Definately not worth the time or ingredients.

Vanilla cup cakes step by step

1. Preheat oven to 180°c(350°F/gas4).
2. Grease a 12 hole 125 ml non stick muffins tray.
3. Place the butter and sugar in a bowl and beat until pale and creamy.Add the egg one at the time then add vanilla and beat until well combined..
4. Shift the flours together and fold in a while adding milk,stir until almost smooth.
5. Device the mixture between the muffins holes then bake for 20 minutes.
6. Remove from the oven n leave to sit for 10 minutes in the tin, turn the cake out onto a wire rack to cool and top with raspberries.
7. Enjoy😋😋👍.

The fake vanilla box cake mix is better than this recipe. I tested this recipe for the red velvet version and it came out great. Put the butter and sugar into a mixer and whizz up until light and fluffy. Pour in the vanilla essence and add the eggs - whizz again to make a yellow batter. Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump).

Recipe: Appetizing Moist Coconut Cupcakes

Moist Coconut Cupcakes. These coconut cupcakes have quickly become one of my new favorite cupcakes (right next to my chocolate cupcakes or even lemon zucchini cupcakes). You can use a white or vanilla box mix if you are in a rush, but be sure to add a half teaspoon of coconut extract into the batter before portioning it into your cupcake tins. Parchment paper helps the cakes seamlessly release from the pans.

Whip it up (I just used a fork and didn't bust out the electric mixer but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more. These coconut cupcakes are soft and fluffy and perfectly moist. I even dare say they'll likely be one of the best cupcakes you'll ever taste! You can cook Moist Coconut Cupcakes using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Moist Coconut Cupcakes

1. It's 250 grams of shredded coconut.
2. You need 3 of eggs.
3. Prepare 1/2 of freshly squeezed lemon juice.
4. You need 1 tsp of vanilla essence (optional).
5. You need of any food coloring (optional).
6. It's 250 grams of white sugar (reduce sugar amount to have it less sweeter).

They are perfectly coconutty (but don't worry, there aren't little shreds of coconut in the batter, I saved that for topping. Coconut Cupcakes with Fluffy Coconut Buttercream are every bit as wonderful as you can imagine. The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredible coconut buttercream frosting. The perfect spring and Easter treat!

Moist Coconut Cupcakes instructions

1. Preheat oven to 180 Celsius/ gas mark 4..
2. Using a wooden spoon mix all the ingredients together in a bowl until the mixture is smooth. Note that you can add 1-2 extra eggs to make it really moist inside. With 3 eggs its a sticky type of moist..
3. Line a cupcake tray with cupcake liners..
4. Using a tablespoon, spoon into each cupcake liner. Don't worry too much if they are really messy it'll even out when cook..
5. Place in the oven for 15-20 minutes or until the top of the cupcake has become golden brown. Times will vary depending on your oven settings. Reduce time to have them just caramelised, I like them with a bit of crunch on top so I cook it for longer..
6. Once they are golden brown on top they are done..
7. ((If you press down on the cupcakes and they bounce back then they are done.)).
8. Remove them from the oven and let them cool completely on a metal rack..
9. Tip: Sprinkle with powdered Sugar or granulated coloured sugar. They also typically add a cocktail cherry on top..
10. All also made it in a round baking tray, I think its an 8 by 8 inch tray but any size small to medium baking tray will do. To do this I greased the baking tray and lined with greaseproof paper then I added the mixture. I upped the oven temperature to 200 Celsius and baked for about 40-45 minutes, until it started to almost burn on top..

These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top. Why this recipe works: Very soft butter allows you to easily whisk it with the sugar. Coconut milk adds rich and natural coconut flavor. The icing glaze is an easy alternative to a traditional whipped buttercream.

Recipe: Perfect Lemon Drizzle Cupcakes

Lemon Drizzle Cupcakes. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. Skip to the recipe I've had a few messages from people recently asking whether my vanilla cupcakes can be turned into lemon cakes, so I decided to get experimenting. These light, extra moist Lemon Drizzle Cupcakes are the perfect treat.

Easy, Sweet and Sour Lemon Drizzle Cupcakes! Sometimes, going quite simple and classic is the way to success. In this case, it's all things lemon because it is DELICIOUS. You can cook Lemon Drizzle Cupcakes using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lemon Drizzle Cupcakes

1. It's 175 grams of soft butter.
2. It's 175 grams of caster sugar.
3. You need 2 of eggs.
4. It's 4 tbsp of milk.
5. It's 175 grams of self raising flour.
6. You need 1 of zest of an unwaxed lemon.
7. It's 1 of juice of 1 lemon.
8. You need 1 tbsp of icing sugar.

To be fair as well, Lemon Drizzle Cupcakes has been one of the most highly requested bakes on my blog in a long time, and I was in a lemony mood. The simple lemon flavour is my favourite but you can experiment by adding a little elderflower cordial in the drizzle for lemon and elderflower cupcakes. You can also add a scant teaspoon of Lady Grey or Earl Grey tea in the batter for sophisticated twist, Lemon Tea Cupcakes anyone? If you have some lemon curd you can use it as a topping instead of the frosting.

Lemon Drizzle Cupcakes step by step

1. beat the butter and sugar together until light and fluffy.
2. beat in the eggs and milk until smooth.
3. fold in the flour and lemon zest until combined.
4. spoon mixture into cupcake cases. I managed 10.
5. bake in a preheated oven at 180°c/300°f until golden in top and a skewer comes out clean.
6. mix juice with the sifted icing sugar. while the cakes are still hot, poke holes allover with a skewer and slowly spoon icing mix over the tops until all used up.
7. keep in an airtight container for up to a week but best eaten while a little warm.

Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Perfect for birthday parties or picnics. This week I'm going wayyyy back in to the archives to dig out one of the first cakes I ever baked and continue to bake to this day! I hope you love it as much as I do. Don't forget to post pics of.

Easiest Way to Make Appetizing Korean Fried Chicken

Korean Fried Chicken.

You can cook Korean Fried Chicken using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Korean Fried Chicken

1. It's of chicken legs.
2. Prepare of all purpose flour.
3. It's of egg.
4. It's of Rock salt.
5. Prepare of canola oil(or enough for deep fry).
6. It's of For Korean Fried Chicken sauce.
7. Prepare of Garlic.
8. It's of Sesame Oil.
9. It's of honey.
10. It's of Lee Kum kee.
11. Prepare of Sesame seed.
12. You need of sugar.
13. You need of flour.
14. You need of water.
15. You need of banana ketchup or tomato sauce.

Korean Fried Chicken instructions

1. Put the flour into 2 separate breading plate then scramblr 2 eggs and put it on 3rd plate which makes it 3 breading plate.
2. Clean and slice the chicken so that it will be cooked evenly..
3. Put salt into the chicken then massage it so the salt will cover all chicken evenly..
4. Put chicken on the breadinv pan(flour) then make sure it's all civered with flour then after that put in on the breading pan(scrammbled egg) coat it evenly then coat it finally with the last breading pan(flour) repeat to all chicken legs..
5. Make sure the oil is hot then put 2 chicken legs at a time or 3 chicken legs depending in your apn capacity. Make sure dont overcrowd. 10 mins each side of chicken repeat to all chicken. Make sure it's low to medium heat to make sure it's cooked deep..
6. Finely minced the garlic then saute it..
7. Put the honey and the lee kum kee then mix it..
8. Add ketchup or tomato sauce then mix it.
9. On separate bowl mix flour and water make sure to mix evenly so that there will be no residue of flour then add it in the pan together with sesame oil then mix it.
10. Add the sugar and half of sesame seed and keep on mixing until it's not to thick and not to sloppy..
11. When it's finish. On a separate pan tuen it on low heat then put the cooked chicken legs first then put the korean fried chicken sauce then mix it evenly so that all chicken legs will be coated..
12. When it's finish and coated well. Put it on a serving plate then add the remaining sesame seed. Enjoy!!.

Easiest Way to Cook Delicious Steamed Muscovado Dates & Walnuts Cupcakes

Steamed Muscovado Dates & Walnuts Cupcakes. These 'Muscovado Dates & Walnuts Cupcakes' can be baked in the oven or even microwaved. But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender.

But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender. Because the batter is very soft, you need strong cupcake cases.. You can cook Steamed Muscovado Dates & Walnuts Cupcakes using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Steamed Muscovado Dates & Walnuts Cupcakes

1. You need 1 cup of Self-Raising Flour.
2. Prepare 1/2 cup of Muscovado (Dark Brown Sugar) *lightly packed.
3. It's 1 of Egg.
4. It's 2 tablespoons of Canola Oil.
5. It's 1/2 cup of Walnuts *coarsely chopped.
6. Prepare 1/2 cup of Milk.
7. You need 1/2 cup of Dried Dates *coarsely chopped.

These 'Muscovado Dates & Walnuts Cupcakes' can be baked in the oven or even microwaved. But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender. That's why I often love to steam.

Steamed Muscovado Dates & Walnuts Cupcakes step by step

1. Place Flour and Muscovado in a large bowl and mix well. Break up the Muscovado lumps. Add all other ingredients and mix well. *Note: You can save some Walnuts for topping..
2. Place some cupcake cases in steamer and spoon the mixture into the cases. My steamer is small and only 3 cupcake cases fit in. It might be difficult to cook all cupcakes at once..
3. *Note: Because the batter is very soft, you need strong cupcake cases. The cakes will expand double in size, the cupcake cases need to be strong enough to support. You can actually use tea cups or ramekins instead of cupcake cases..
4. If you have saved some Walnuts for topping, scatter some on top of each cake..
5. Pour water into the steamer pan and bring to the boil over high heat. Place the steamer that contains the cupcake cases filled with batter over the steaming pan, cover with lid and cook for 15 minutes..
6. Repeat with remaining batter. Enjoy warm or cold..

But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender. Put the dates and tea in a saucepan and bring to the boil. Stir in the bicarbonate of soda. These 'Muscovado Dates & Walnuts Cupcakes' can be baked in the oven or even microwaved.

How to Prepare Delicious Espresso Cupcakes

Espresso Cupcakes. Cupcake espresso is a cupcake lover's ultimate destination! We are passionate, dynamic and seriously into cupcakes. We bring a little NY chic with every.

Espresso Cupcakes With Milk Chocolate Ganache With Flour, Baking Soda, Baking Powder, Salt, Instant Espresso Powder, Unsalted Butter, Granulated Sugar, Large Eggs, Milk, Heavy Cream. Water, vegetable oil and eggs called for on cake mix box. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso. You can have Espresso Cupcakes using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Espresso Cupcakes

1. Prepare 2 tbsp of instant coffee powder/granules.
2. You need 1 of espresso (40ml).
3. You need 165 g of Self Raising Flour.
4. Prepare 165 g of Light Muscovado Sugar.
5. You need 165 g of Softened Butter.
6. It's 3 of medium eggs.
7. Prepare 1 1/2 tsp of Milk.
8. It's 1/8 tsp of Salt.
9. Prepare of Buttercream.
10. You need 125 g of Softened Butter.
11. Prepare 250 g of Icing Sugar.
12. You need 1/4 tsp of Vanilla Extract.
13. It's 1 1/2 tsp of Espresso.
14. It's 1 tbsp of Instant Coffee Powder/Granules.

Over the top, Perfect Chocolate Espresso Cupcakes for any occasion. Ultra rich, smooth, slightly addicting and an easy chocolate cupcake recipe to pull together! Your Espresso Coffee Cupcakes are complete! These are easy to transport (just pop the lid on and go) they taste amazing and they're sure to be a hit with coffee-lovers everywhere.

Espresso Cupcakes instructions

1. Pre-Heat oven to 165C.
2. In a small jug, dissolve instant coffee in to the espresso and leave aside.
3. Sift flour and salt..
4. Cream together butter, sugar, milk & coffee mixture.
5. Beat eggs in 1 at a time.
6. Combine wet & dry ingredients.
7. Divide in to cupcake cases and bake for 18 mins (turning them at 12 minutes).
8. Make Buttercream and decorate cakes once cooled..

Home » Recipes » Cakes and Cupcakes » Dark Chocolate Espresso Cupcakes. Top with a chocolate covered espresso. How to make espresso cupcakes, Surprise your guest with these highly rated cupcakes. We used Café Britt espresso to make them even more delicious! Garnish with the remaining filling and place a piece.

Recipe: Tasty Pumpkin Roll

Pumpkin Roll. Learn how to make a pumpkin roll with this classic pumpkin roll recipe! It's an easy Thanksgiving dessert to make ahead of time, it's filled with a heavenly cream cheese filling. This is the easiest pumpkin roll recipe I've ever made.

There's no fret with this pumpkin cake roll. With a few simple tips you'll have perfect swirls of cake and cream cheese filling that will have everyone oohing and aahing when you slice into it. This pumpkin roll recipe with the best cream cheese filling is a favorite you'll make year after year. You can have Pumpkin Roll using 14 ingredients and 19 steps. Here is how you cook it.

Ingredients of Pumpkin Roll

1. You need 3 each of Eggs.
2. Prepare 1 cup of Sugar.
3. Prepare 2/3 of Pumpkin.
4. It's 1 tsp of Vanilla.
5. Prepare 3/4 cup of Flour.
6. It's 1 tsp of Baking soda.
7. It's 1/2 tsp of Nutmeg.
8. Prepare 2 tsp of Pumpkin pie spice.
9. Prepare 1/2 tsp of All spice.
10. Prepare 1/2 tsp of Cinnimon.
11. Prepare 8 oz of Cream cheese.
12. You need 4 tbsp of Butter.
13. Prepare 1/2 tsp of Vanilla.
14. It's 1 cup of powder sugar.

It's easy to freeze and serve with my tips for how to roll a pumpkin roll successfully every time. Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon - in yours. This Pumpkin Roll recipe is easier than you think, and will make you a holiday dessert superstar. Here's a pumpkin roll that anyone can make!

Pumpkin Roll step by step

1. Pre heat oven to 375.
2. Grease cookie sheet.
3. Beat eggs for 5 minutes time this.
4. Slowly add sugar while beating eggs in mixer.
5. While eggs are beating mix dry ingredents in bowl set aside.
6. Measure out pumpkin make a little hole in pumpkin pour vanilla in hole set aside.
7. After eggs and sugar have beat for 5 minutes add pumpkin mixture.
8. Add dry ingredents to eggs pumpkin mixture.
9. Mix well.
10. Pour mixture into greased cookie sheet.
11. Bake for 15 minutes.
12. While baking take a tea towel spread on flat surface pour about 1-2 cups powdered sugar and spread over towel.
13. After roll is done baking turn upside down on towel knock bottom of cookie sheet to make sure doesnt stick to cookie sheet spread powder sugar on top of cake fold sides of towel into middle of cake roll up set aside to cool.
14. Make filling.
15. Cream butter and cream cheese together.
16. Add vanilla and powder sugar.
17. Mix well so no clumps of cream cheese or butter.
18. Make sure roll is cool unroll spread filling on the roll.
19. Reroll up wrap in foil freeze or chill before cutting.

We know rolled cakes can be a little intimidating, which is why we're sharing all our secrets for rolling a cake with no cracks, and filling it with just the. This is the World's Best Pumpkin Roll! It is a perfectly moist and tender thin pumpkin cake that gets rolled up with a sweet cream cheese filling and dusted with powdered sugar. Pumpkin roll— a beautiful classic fall dessert that everyone loves! This homemade pumpkin roll recipe yields a moist and soft spiced pumpkin cake with a thick layer of cream cheese frosting that's.