Hello,
Today on Fancy Nancy’s Kitchen I am posting about cupcakes. I love cake and therefore love cupcakes. Cupcakes are the delicious little sister of cakes. They can contain everything good in a cake just in a smaller size. Lately when I am asked to bring food to shindigs I have found I cute and adorable cupcake recipe to make. When I arrive with the cupcakes everyone is in awe at them. These cupcake recipes I will share with you are simple but delicious and will surely be the life of a party!
Pumpkin Spice Cupcakes
Ingredients:
1 ½ cups sugar
¾ cup (1 ½ stick) butter, softened
3 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup buttermilk
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 recipe cream cheese frosting
1. Preheat oven to 350 degrees F. line 24 standard muffin cups with paper baking cups.
2. Beat sugar and butter in a large bowl with electric mixer at medium speed 3 minutes or until light and fluffy. Add eggs, on at a time, beating well after each addition. In a medium bowl combine pumpkin and buttermilk, mix well. Combine flour, baking powder, cinnamon, baking soda, salt, allspice, nutmeg and ginger in another medium bowl. Alternately* add flour mixture and pumpkin mixture to butter mixture, betting well after each addition. Spoon batter into prepared muffin cups, filling 2/3 full.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire racks 15 minutes. Remove to racks; cool completely.
4. Pipe or spread frosting over cupcakes. Sprinkle with cinnamon.
*Alternately adding something means you add a third of the flour, flowed by half the pumpkin, then more flour then rest of pumpkin the rest of flour.
Cream Cheese Frosting
Ingredients:
8 oz. block of cream cheese
1 stick of butter
2 teaspoons of vanilla
5 1/2 to 6 ½ cups of powdered sugar
Beat together cream cheese, butter, and vanilla. When that is mixed together add in powdered sugar slowly until the frosting reaches a spreading consistency.
Pink Lemonade Cupcakes!
1 package white cake mix without pudding in the mix
1 cup water
3 egg whites
1/3 cup plus ¼ cup thawed frozen pink lemonade concentrate, divided
2 tablespoons vegetable oil
5 to 8 drops of red of pink food coloring, divided
4 cups powdered sugar
1/3 cups butter, softened
Lemon slice candies and straws (optional)
1. Preheat oven to 350 degrees F. Put paper liners in 24 muffin cups.
2. Beat cake mix, egg whites, 1/3 cup lemonade, oil and 4 to 6 drops food coloring in a large bowl with electric mixer at medium speed for 2 minutes or until well blended. Spoon batter evenly into prepared muffin cups.
3. Bake 18 to 22 minutes or until toothpick comes out clean. Cool cupcakes completely.
4. Beat powdered sugar, butter, and ¼ cup lemonade in a medium bowl with electric mixer medium speed for 3 to 5 minutes or until blended. Beat in remaining food coloring until desired shade of pink is reached.
5. spread frosting over cupcakes. Garnish with straws and candies. (Straws: for the straws by some bendy straws and cut of the bottom so they only stick out of the cupcakes a little. They straws will make it look like a glass of lemonade.)
I hope you enjoy those cupcake recipes! Happy baking!
