Wilton Cupcakes

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    01-Nov-2014
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Carrot Cupcakes

What a flavor combination--hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around!Ingredients:

Makes:

2 cups all-purpose flour 2 cups granulated sugar 2 teaspoons ground cinnamon 2 teaspoons baking soda 4 eggs 1 cup vegetable oil 4 cups (approx. 1 lb) carrots freshly shredded 2/3 cup nuts chopped

About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.

Instructions:Step 1Preheat oven to 350F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

Step 2In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Step 3Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 4Do not use pre-shredded carrots.

Step 5Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing

Banana Cupcakes

The taste of home-baked banana bread, in a portable treat! Banana cupcakes are richly prepared with sour cream and go perfectly with cream cheese icing and a nut topping.Ingredients:

Makes:

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter softened 1 1/2 cups granulated sugar 3 eggs 1 1/2 teaspoons pure vanilla extract 2 ripe bananas mashed 3/4 cup sour cream

About 18 standard cupcakes. Each cupcake serves 1.

Instructions:

Step 1Preheat oven 350F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Chocolate Sponge CupcakesEnjoy the springy texture of our Chocolate Sponge Cupcakes! Try them filled with our light and fluffy Easy Cream Filling.Ingredients:

7 eggs pinch salt 3/4 teaspoon cream of tartar 3/4 cup granulated sugar sifted 1/2 cup cake flour sifted 1/2 cup cocoa powder sifted 1 teaspoon pure vanilla extract Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

Makes: About 24 standard cupcakes. Each cupcake serves 1.

Instructions:Step 1Set oven at 400F. Separate eggs; beat egg yolks 1 minute. Add pinch of salt to egg whites; beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer. Fold beaten egg yolks into egg whites gently but quickly. Fold in sifted sugar, flour, cocoa and vanilla. Do not over mix. Pour batter into prepared pan, spreading evenly from center out with a spoon. Strike pan several times on table to break any air bubbles. Bake in center of oven 18 to 20 minutes or until cupcake springs back when touched lightly. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Cinnamon Sugar Cream Cheese Filling

Our Cinnamon Cream Cheese Filling couldnt be easieror tastier. A rich blend of sweet and savory flavors.Ingredients:

Makes:

1 pkg (8 ounces) cream cheese softened 1/2 cup confectioner's sugar 1/2 teaspoon ground cinnamon 1/4 cup milk

About 1 1/2 cups.

Instructions:Step 1In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve

Chocolate-Chocolate Cupcakes

The chocolates so nice we said it twice! Our Chocolate-Chocolate Cupcakes have a double shot of that decadent chocolate flavor.Ingredients:

2 cups (12 ounces) semi-sweet chocolate chips divided 3/4 cup (1 1/2 sticks) butter or margarine 1 1/2 cups granulated sugar 3 eggs 2 teaspoons pure vanilla extract Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

Makes:

2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups water

12 standard cupcakes. Each cupcake serves 1.

Instructions:Step 1Preheat oven to 350F. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cupcakes. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Brownie Cupcakes

Less crumbs, more fun! Everyone gets his own fudgy brownie cupcake, studded with nuts and crowned with a swirl of icing.Ingredients:

Makes:

1 3/4 cups all-purpose flour 1/2 teaspoon salt 4 squares unsweetened chocolate chopped 1 1/2 cups (3 sticks) butter cut into pieces 1 1/2 cups granulated sugar 4 eggs lightly beaten 2 teaspoons clear vanilla extract 2 cups pecans chopped (optional)

Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.

Instructions:Step 1Preheat oven to 350F. Line standard muffin pan with baking cups.

Step 2In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Distribute brownie mixture evenly into baking cups.

Step 3

Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 4Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Basic Yellow Cupcakes

True classics! Whether served for brunch, showers or after-school treats, iced in any flavor, our Basic Yellow Cupcakes always work.Ingredients:

3 cups cake flour sifted 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups granulated sugar 2/3 cup butter or margarine 2 eggs 1 1/2 teaspoons pure vanilla extract Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

Makes:

1 1/4 cups milk

About 12 standard cupcakes. Each cupcake serves 1.

Instructions:

Step 1Preheat oven to 350F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Cream Cheese FillingCream Cheese Filling is a must for our Carrot Cupcakesbut is just as delicious on Pumpkin or Apple Cupcakes.Ingredients:

Makes:

1 pkg (8 ounces) cream cheese softened 1/2 cup confectioners' sugar 1/4 cup milk

About 1 1/2 cups.

Instructions:Step 1In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake.

Cream Cheese Filling

Cream Cheese Filling is a must for our Carrot Cupcakesbut is just as delicious on Pumpkin or Apple Cupcakes.Ingredients:

Makes:

1 pkg (8 ounces) cream cheese softened 1/2 cup confectioners' sugar 1/4 cup milk

About 1 1/2 cups.

Instructions:Step 1In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake.

Sour Cream Pound CupcakesGrandma would have approved of our Sour Cream Pound Cupcakes. She knew that sour cream makes them moister and tastier.Ingredients:

1/2 cup (1 stick) butter or margarine, softened 1 1/3 cups granulated sugar 3 eggs 1 teaspoon pure vanilla extract Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

Makes:

1 1/2 cups sifted cake flour 1/4 teaspoon salt 1/2 cup sour cream 1/4 teaspoon baking soda

About 18 standard cupcakes. Each cupcake serves 1.

Instructions:Step 1Preheat oven to 350F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Combine flour with salt. Combine sour cream with baking soda. Add flour mixture alternately with sour cream mixture; beat well. Pour into prepared pan. Bake 20-25 minutes

or until toothpick inserted comes out clean. Cool 10 minut