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Cupcakes That Are Truly To-Die-For

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8 of the most delectable cupcake flavors you’ll have to try.

I will never grow tired of baking cupcakes nor serving and eating them. These are like little pieces of heaven that people of all ages can enjoy.

I just love going through different books and sites that revolve around baking. It makes me discover the best cupcakes I could serve for any event or party. The best part is these recipes give me ideas of what I can mix and match to create a new cupcake flavor or recipe. This of course gets me all giddy like a kid with a new toy.

Now, I found 8 very yummy looking and tasting recipes, well both is a mixture of classic and new ideas for cupcakes. And I’m so glad to share them with you. Hope you like them as much as I do.

Check them out below.


Pineapple Flower Cupcake

 c 2a

Instructions:

Peel and scoop eyes from 1 ripe pineapple.

Blot dry with paper towel, then place on towel on cutting board. With serrated knife, thinly slice into 1/16-inch rounds; blot again.

Place on parchment-paper-lined cookie sheets.

Bake in 225°F oven for 30 minutes; carefully turn slices over.

Bake 30 to 40 minutes more, or until very dry.

Place in cups of muffin pan; gently press down centers to form shallow cups. Let stand until stiff.

Press gently into frosting.

 

 

PB and J Cupcakes

c 2b

Ingredients:

Cupcakes

2 c. all-purpose flour

2 tsp. baking powder

½ c. butter

1½ c. granulated sugar

1 c. sweetened, creamy peanut butter

1 tsp. vanilla extract

2 large eggs

¾ c. whole milk

Frosting

1 box confectioners’ sugar

½ c. butter

¾ c. strawberry, raspberry, or grape jam

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Line 24 standard muffin pan cups with liners.

Prepare cupcakes: In a medium bowl, whisk together the flour and baking powder. In a large bowl, with a mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until fluffy. Beat in the peanut butter and vanilla. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low; add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Spoon the batter into the prepared cups.

Bake the cupcakes for 20 minutes, or until a toothpick inserted in the center comes out clean, rotating the pans halfway through. Cool the cupcakes in the pans on a wire racks for 5 minutes, then remove them from the pans and let them cool completely on wire racks.

Meanwhile, prepare frosting: Beat the confectioners’ sugar, butter, and jam in a large bowl, with a mixer on low speed, until blended. Then, increase the speed to high and beat until light and fluffy. Spread the frosting on the cooled cupcakes.

 

 

Mini Pink Velvet Cupcakes

 c 2c

Ingredients:

Cupcake

2 c. cake flour (not self-rising)

1¼ c. sugar

1 tsp. unsweetened cocoa

¾ tsp. baking soda

¾ tsp. salt

1¼ c. vegetable oil

¾ c. buttermilk

2 large eggs

1 tsp. vanilla extract

1 tsp. distilled white vinegar

Red or pink food coloring

Frosting

8 oz. cream cheese

½ c. butter

1 c. confectioners’ sugar

¼ tsp. vanilla extract

1 pinch salt

Instructions:

Preheat oven to 350 degrees F. Arrange mini cupcake liners in two 24-cup mini muffin pans.

For the cake: In large bowl, sift together flour, sugar, cocoa, baking soda, and salt; set aside. In another large bowl, with mixer on medium speed, beat oil, buttermilk, eggs, vanilla, and vinegar until well combined. Tint with food coloring as desired. With mixer on low speed, slowly add flour mixture, scraping down side of bowl occasionally; mix until just combined.

Spoon scant 1 tablespoon batter into each muffin-pan cup. Bake 10 to 12 minutes, or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.

For the frosting: With mixer on medium speed, beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until fluffy and well combined. Transfer to piping bag fitted with large star tip. Pipe frosting onto cupcakes in swirl pattern. Frosted cupcakes can be refrigerated up to 2 days (allow to come to room temperature before serving).

 

 

Blueberry Crumb Cupcakes

c 2d

Ingredients:

Topping

½ c. light brown sugar

½ c. walnuts

⅓ c. all-purpose flour

½ tsp. ground cinnamon

4 tbsp. butter

Cupcake

12 oz. blueberries

2½ c. all-purpose flour

1 tbsp. all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1¼ c. sugar

6 tbsp. butter

2 large eggs

1½ tsp. vanilla extract

1⅓ c. sour cream

blueberries

Instructions:

Preheat oven to 350 degrees F. Arrange cupcake liners in two 12-cup muffin pans.

For topping: In medium bowl, combine brown sugar, walnuts, flour, and cinnamon. With hands, work in butter until evenly distributed and marble-sized clumps form; set aside.

For cake: In small bowl, gently toss blueberries with 1 tablespoon flour; set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Beat in eggs 1 at a time, then beat in vanilla.

Reduce mixer to low speed. Gradually beat in flour mixture and sour cream, alternating and occasionally scraping down side of bowl. With rubber spatula, fold in blueberries.

Spoon scant 1/4 cup batter into each muffin-pan cup. Sprinkle each with topping. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely. To serve, garnish with blueberries, if desired.

 

 

More delicious recipes on the next page…

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