The Best Cupcake Recipes

Ingredients:

• 110g softened butter
• 110g golden caster sugar
• 2 large eggs
• ½ tsp vanilla extract
• 110g self-raising flour
• For the buttercream
• 150g softened butter
• 300g icing sugar
• 1 tsp vanilla extract
• 3 tbsp milk
• food colouring paste of your choice (optional)

Method:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Ingredients:

• 225g self-raising flour
• 175g golden caster sugar
• zest 2 lemons
• 1 tbsp poppy seeds , toasted
• 3 eggs
• 100g natural yogurt

• 225g butter , softened
• 400g icing sugar , sifted
• juice 1 lemon
• few drops yellow food colouring
• icing flowers or yellow sprinkles, to decorate

Method:

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Ingredients:

• 175g light muscovado sugar
• 100g wholemeal self-raising flour
• 100g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• 1 orange, zested
• 2 eggs
• 150ml sunflower oil
• 200g carrots, grated
• orange coloured sprinkles, to decorate

For the icing:

• 100g butter, softened
• 300g soft cheese
• 100g icing sugar, sifted
• 1 tsp vanilla extract

Method:

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

Ingredients:

• 2 cups gluten-free oat flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup canola oil
• 1 teaspoon cider vinegar
• 1/2 teaspoon vanilla extract
• 2 teaspoons confectioners' sugar

Directions:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Article from: https://www.tasteofhome.com/recipes/gluten-free-chocolate-cupcakes/

Ingredients: 

For the cupcakes:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/3 cups sugar
• 1 1/2 cups butter-flavored shortening (or butter, room temperature)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup almond milk (or milk)

For the frosting:

• 1 cup butter-flavored shortening (or butter, room temperature)
• 4 – 5 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Rainbow sprinkles, optional

Instructions:

For the cupcakes:

Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating until incorporated.

Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.

Add milk and beat until smooth.

Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.

Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.

For the frosting:

In a large bowl with an electric mixer, beat together frosting ingredients until smooth.

Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.

Article from: https://www.simplywhisked.com/dairy-free-vanilla-cupcakes/#tasty-recipes-16494-jump-target

Ingredients:

• 2/3 cup polyunsaturated spread
• 2 tsp vanilla extract
• 1 cup caster sugar
• 1 1/2 cups self-raising flour
• 1 egg
• coloured sprinkles, to decorate

Icing

• 2/3 cup polyunsaturated spread
• 2 1/2 cups icing sugar mixture
• 1 tsp strawberry essence
• red food colouring

Method:

Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.

Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.

Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

• 100g (3 1/2oz) self-raising flour
• 50g (2oz) caster sugar
• ½ tsp baking powder
• 100ml (3 1/2fl oz) soya milk
• 2 tbsp sunflower oil
• 1/2 tsp lemon juice
• 1½ tsp vanilla extract
• For the icing
• 200g icing sugar
• 4 tbsp soya milk
• 2 tsp vanilla extract
• drop of food colouring
• sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9