k i gotta make 30 cupcakes for ocms garden club!! I want to make them from scratch any recipes!?
i would prefer: lemon,vanilla, or any other common or amazingly good recipe!! hahahaha anyway GOOD RECIPE!
Vanilla Bean Cupcake recipe by Chef David Guas
Makes 2 dozen cupcakes
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1-1/2 cups unsalted butter, softened
2 cups granulated sugar
1 vanilla bean, split and scraped
1 Tablespoon vanilla extract
6 eggs, room temperature
1 cup buttermilk
Burnt Honey Buttercream, (recipe below)
Heat oven to 325°F. Line muffin pans with 24 paper cupcake liners. Sift together flour, baking powder and baking soda; add salt. Combine butter, sugar, vanilla bean (seeds only) and vanilla extract in the bowl of an electric mixer. Beat on medium high speed with paddle attachment for about 3 minutes.
Reduce speed to low and add eggs, one at a time, making sure each egg is completely mixed in before adding the next. Add flour mixture on low speed in 3 additions, alternating with buttermilk in 3 additions. Spoon batter into prepared muffin pans. Bake about 15 minutes or until a toothpick inserted into cupcakes comes out clean. Allow cupcakes to cool completely; frost with Burnt Honey Buttercream.
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Burnt Honey Buttercream
Comments: Recipe by Chef David Guas
Makes enough to frost 12 cupcakes
1/3 cup Tupelo or Wildflower honey
1/3 cup water
8 egg yolks
1 cup granulated sugar
1 lb. unsalted butter, softened
In a saucepan, bring honey to a boil; reduce heat and simmer until honey begins to smoke slightly. Immediately remove from heat; slowly add 2 tablespoons water. In the bowl of an electric mixer with whisk attachment, whisk egg yolks for 3 to 4 minutes. Add sugar and remaining water to honey mixture and cook over high heat until temperature reaches 240°F on a candy thermometer (soft ball stage). Whisking constantly, slowly drizzle honey mixture down the side of the bowl into egg yolks. Continue to whisk at a medium speed for about 5 minutes or until mixture is thick and cool. Whisk in butter, 2 tablespoons at a time, until incorporated.
Coconut Cupcakes (makes 18-20)
•3/4 pound (3 sticks) unsalted butter, room temperature
•2 cups sugar
•5 extra-large eggs at room temperature
•1 1/2 teaspoons pure vanilla extract
•1 1/2 teaspoons pure almond extract
•3 cups flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon kosher salt
•1 cup buttermilk
•14 ounces sweetened, shredded coconut
For the frosting:
•1 pound cream cheese at room temperature
•3/4 pound (3 sticks) unsalted butter, room temperature
•1 teaspoon pure vanilla extract
•1/2 teaspoon pure almond extract
•1 1/2 pounds confectioners' sugar, sifted
Preheat the oven to 325º F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
Photo: http://img.foodnetwork.com/FOOD/2003/09/29/ig1a09_coconut_cupcakes_lg.jpg
--Ina Garten
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Banana Cupcakes
Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
2 1/2 cups confectioners' sugar
3 tablespoons milk
Directions
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
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