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Page 1: Wilton Cupcakes

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:

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

Makes:

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

Instructions:

Step 1

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

Step 2

In 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 3

Bake 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.

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Step 4

Do not use pre-shredded carrots.

Step 5

Any 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:

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

Makes:

About 18 standard cupcakes. Each cupcake serves 1.

Instructions:

Page 3: Wilton Cupcakes

Step 1

Preheat oven 350°F. 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 Cupcakes

Enjoy 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 extract Add to shopping list pure vanilla extract

Makes:

About 24 standard cupcakes. Each cupcake serves 1.

Instructions:

Step 1

Set oven at 400°F. 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

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Our Cinnamon Cream Cheese Filling couldn’t be easier—or tastier. A rich blend of sweet and savory flavors.

Ingredients:

1 pkg (8 ounces) cream cheese softened

1/2 cup confectioner's sugar

1/2 teaspoon ground cinnamon

1/4 cup milk

Makes:

About 1 1/2 cups.

Instructions:

Step 1

In 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

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The chocolate’s 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 extract Add to shopping list pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups water

Makes:

12 standard cupcakes. Each cupcake serves 1.

Instructions:

Step 1

Preheat oven to 350°F. 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.

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Brownie Cupcakes

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

Ingredients:

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)

Makes:

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

Instructions:

Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups.

Step 2

In 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.

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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 4

Any 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 extract Add to shopping list pure vanilla extract

1 1/4 cups milk

Makes:

About 12 standard cupcakes. Each cupcake serves 1.

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Instructions:

Step 1

Preheat oven to 350°F. 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 Filling

Cream Cheese Filling is a must for our Carrot Cupcakes—but is just as delicious on Pumpkin or Apple Cupcakes.

Ingredients:

1 pkg (8 ounces) cream cheese softened

1/2 cup confectioners' sugar

1/4 cup milk

Makes:

About 1 1/2 cups.

Instructions:

Step 1

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

Cream Cheese Filling

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Cream Cheese Filling is a must for our Carrot Cupcakes—but is just as delicious on Pumpkin or Apple Cupcakes.

Ingredients:

1 pkg (8 ounces) cream cheese softened

1/2 cup confectioners' sugar

1/4 cup milk

Makes:

About 1 1/2 cups.

Instructions:

Step 1

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

Sour Cream Pound Cupcakes

Grandma 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

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Page 10: Wilton Cupcakes

1 1/2 cups sifted cake flour

1/4 teaspoon salt

1/2 cup sour cream

1/4 teaspoon baking soda

Makes:

About 18 standard cupcakes. Each cupcake serves 1.

Instructions:

Step 1

Preheat oven to 350°F. 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 minutes in pan on rack; remove and cool completely before decorating.

Raspberry Filling

Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.

Ingredients:

1 pkg (16 ounces) frozen raspberries packed in sugar thawed

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

Makes:

About 2 cups of filling.

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Instructions:

Step 1

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake

Apple Cupcakes

Nothing makes a kitchen feel cozier than the aroma of these hearty apple cupcakes, rich with cinnamon and spice.

Ingredients:

2 eggs

3/4 cup milk

1/3 cup butter melted

1 teaspoon pure vanilla extract

Easy-Add pure vanilla extract Add to shopping list pure vanilla extract

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon ground cinnamon

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1 tablespoon baking powder

2 cups Granny Smith apples peeled and chopped

Makes:

About 18-24 standard cupcakes. Each cupcake serves 1.

Instructions:

Step 1

Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened. (Do not overmix.) Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely

Lemon Filling

Ingredients:

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

3/4 cup cold water

2 egg yolks slightly beaten

1 teaspoon lemon peel grated

juice of a medium lemon

1 tablespoon butter or margarine

Makes:

1 cup.

Instructions:

Step 1

Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Fill cupcake.

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Pastry Cream Filling

Page 13: Wilton Cupcakes

Ingredients:

3 tablespoons all-purpose flour

1/8 teaspoon salt

6 tablespoons sugar

1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk

4 egg yolks

1 teaspoon pure vanilla extract

Makes:

About 1 1/3 cups of filling.

Instructions:

Step 1

In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.

Red Velvet Cupcakes

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As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a dash of red color to create a bold beautiful dessert.

Ingredients:

2 1/2 cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon salt

1 1/2 teaspoons baking powder

1/2 cup (1 stick) butter or margarine softened

1 1/2 cups granulated sugar

2 eggs

1 1/2 teaspoons Red (no-taste) Icing Color

1 teaspoon clear vanilla extract

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1 cup buttermilk

2 tablespoons water

1 1/2 teaspoons white vinegar

1 teaspoon baking soda

Makes:

About 20 standard cupcakes. Each cupcake serves 1.

Tools:

Standard muffin pan

Easy-Add Standard muffin pan Add to shopping list Standard muffin pan

Standard Baking Cups

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Easy-Add Standard Baking Cups Add to shopping list Standard Baking Cups

Cooling Rack

Easy-Add Cooling Rack Add to shopping list Cooling Rack

Instructions:

Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 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 2

*Any 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.

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Vanilla Cupcakes

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Difficulty Level: EasyAverage of 13 reviews

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SAVE TO RECIPE BOX

Vanilla Cupcakes have a big, bold flavor, thanks to the addition of Wilton Pure Vanilla.

Ingredients:

3 cups cake flour sifted

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter or margarine softened

1 3/4 cups granulated sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

Easy-Add pure vanilla extract Add to shopping list pure vanilla extract

1 1/4 cups milk

Makes:

Each cupcake serves 1.

Instructions:

Step 1

1. Preheat oven to 350°F.

Step 2

2. Line pan with baking cups.

Step 3

3. Sift together flour, baking powder and salt; set aside.

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Step 4

4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.

Step 5

5. Add eggs and vanilla; mix well.

Step 6

6. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute.

Step 7

7. Pour into prepared cups.

Step 8

8. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.

Step 9

9. Cool 10 minutes.

Step 10

10. Turn out onto cooling rack; cool completely.

Yellow Cupcakes

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Difficulty Level: EasyAverage of 1 reviews

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SAVE TO RECIPE BOX

Ingredients:

3 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter or margarine , softened

1 3/4 cups granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

Easy-Add vanilla extract Add to shopping list vanilla extract

1 1/4 cups milk

3 cups Buttercream icing

Makes:

About 24 cupcakes.

Tools:

Perfect Results 12 cup Muffin Pan

Instructions:

Step 1

Preheat oven to 350ºF. Line pan with baking cups.

Step 2

Combine flour, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with milk, beating well after each

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addition. Continue beating one minute. Pour into prepared cups. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely.

Step 3

Ice cupcakes with buttercream icing.

Chocolate Buttercream Icing

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Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips.

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vanilla extract

Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

Page 20: Wilton Cupcakes

3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

Lemon Buttercream Icing

Lemon Buttercream is one of those icings that goes on almost any dessert. We especially like it in combination with Margarita Cupcakes, White Grape Juice Cupcakes and Lemon cakes (of course!).

Ingredients:

Page 21: Wilton Cupcakes

1/2 cup solid vegetable shortening

1/2 cup butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups (approx. 1 lb.) confectioner's sugar sifted

Additional lemon juice or milk (optional)

Makes:

About 3 cups.

Tools:

Electric mixer

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.