mug cake

 

Ingredients

• 6 tablespoons boxed cake mix* any variety works great, including gluten-free
• 4 tablespoons water
• 2 teaspoons melted coconut oil, canola oil or vegetable oil**
• Frosting and sprinkles optional for topping

Instructions

• Spray an 11 to 12-ounce microwave-safe mug or small bowl with cooking spray and then mix together cake mix, water and oil inside.
• Microwave on high for about 1 minute and 10 seconds to 1 minute and 30 seconds. Remove from microwave and allow mug to cool for a few minutes. Add frosting and sprinkles, if desired and enjoy!

best cupcakes alltime

 

Confetti Sprinkle Cupcakes

★★★★★4.9 from 38 reviews

• Author: Sally
 
• Prep Time: 25 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 3 hours
 
• Yield: 14 cupcakes

---

These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. If desired, use chocolate frosting instead.

---

Ingredients

SCALE

• 1 and 3/4 cups (207g) cake flour (spoon & leveled)*
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature*
• 1/2 cup (120ml) whole milk at room temperature*
• 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
• vanilla buttercream or your choice of frosting

---

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
4. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
5. Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorate the cupcakes in the video above.
6. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

---

Notes

1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
2. Cake Flour: If you can’t get your hands on cake flour, you can make a cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
3. Egg Whites: Using all egg whites is KEY to their soft and fluffy texture. Here is the egg separator I use and love! Here are some recipe ideas for leftover egg yolks.
4. Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.
5. Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
7. Confetti Cake: I suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller vanilla cake recipe as well. Fold 3/4 cup (120g) of rainbow sprinkles into either batter.
8. Special Tools: KitchenAid Stand Mixer, Egg Separator, Cupcake Pan, Cupcake Liners, Pink Gel Food Coloring, Piping Tip, Piping Bags

Find it online: https://sallysbakingaddiction.com/confetti-cupcakes/

×

AN ELITE CAFEMEDIA FOOD PUBLISHER

no mixer vanilla cake

bon appetite

No-Mixer Vanilla Cake With Tangy Cream Cheese Frosting

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

By Sarah Jampel

March 29, 2021

• Nonstick vegetable oil spray or room-temperature unsalted butter (for pans) 

• 8 large eggs, room temperature

• 2 3⁄4 cups (316 g) cake flour (preferably King Arthur Unbleached Cake Flour) 

• 2 1⁄4 tsp. baking powder

• 1⁄2 cup (1 stick) unsalted butter, room temperature 

• 2 1⁄4 cups (450 g) granulated sugar

• 1⁄2 cup whole milk

• 1 Tbsp. vanilla bean paste or vanilla extract

• 2 3⁄4 tsp. Diamond Crystal or 1 tsp. Morton kosher salt 

• 1⁄2 cup vegetable oil

• 3⁄4 cup sour cream 

1.

A little advance planning: Your butter, cream cheese, and eggs must be at room temperature before you make the cake and the frosting. The butter and cream cheese should be soft enough that you can easily squish them with your fingers, but not so soft that they’re greasy or starting to melt. If you have a cool kitchen and plan to bake the cake in the evening, set them out on the counter in the morning; if you plan to bake the cake in the morning, set them out the night before. To speed up the process, cut them into tablespoon-size pieces. And if you need to bring your eggs to room temperature quickly, place them in a medium bowl (a quart container also works) when you go to heat your oven and fill the bowl with hot tap water. They should be good to go by the time you are ready for them.

2.

Place racks in upper and lower thirds of oven; preheat to 350°. Lightly coat two 9"-diameter cake pans with nonstick vegetable oil spray or butter generously. Line bottoms with parchment paper rounds and lightly coat with nonstick spray or butter. Whisk 2¾ cups (316 g) cake flour and 2¼ tsp. baking powder in another medium bowl.

3.

Cut ½ cup (1 stick) room-temperature unsalted butter into tablespoon-size pieces. Place 2¼ cups (450 g) granulated sugar in a large bowl. Heat ½ cup whole milk in a small saucepan over medium until just about to simmer, about 1 minute. (Or, heat in a microwave-safe bowl in a microwave in 30-second increments.) Pour over sugar and whisk vigorously until sugar is dissolved, about 1 minute. Immediately add butter and whisk vigorously until incorporated, about 1 minute. (Go for a full minute when whisking the sugar and the butter if in doubt.) Whisk in 1 Tbsp. vanilla bean paste or vanilla extract and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Arrange a damp kitchen towel underneath bowl in a hollow ring to stabilize it, then gradually stream in ½ cup vegetable oil, whisking constantly until emulsified with no oily spots remaining.

4.

Add dry ingredients in 3 additions, whisking after each just until no dry spots remain before adding the next. Batter will be thick.

5.

Working one at a time, crack 5 large eggs into your hand or a mesh sieve set over a small bowl and let eggs whites collect in bowl; add yolks to batter one at a time, whisking until completely incorporated after each addition. (Save eggs whites for another use.) Add remaining 3 large eggs to batter one at a time, whisking until completely incorporated before adding the next. Whisk in ¾ cup sour cream; batter will be smooth and glossy.

6.

Divide batter between prepared pans. (If you’re a perfectionist, weigh your batter, divide by two, then measure that amount into each pan—you’ll likely want about 750 g in each.)

7.

Bake cakes, rotating pans top to bottom halfway through, until golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pans to parchment-lined wire racks and let cakes cool in pans 10 minutes. Turn out cakes onto racks, peel away parchment paper rounds, and turn right side up. Let cool completely. (The parchment on the racks will prevent the moist cake from sinking into the racks.)  CUPCAKES: Start checking them around 12 or 13 minutes—I don't think they'd need more than 15–17 in a 350° oven.

8.

Wrap cooled cakes tightly in plastic and chill in the fridge at least 1 hour or in the freezer at least 20 minutes (this will make them easier to frost because the frosting won't pick up as many crumbs).

9.

Meanwhile, make the frosting. Using a rubber spatula, smash together two 8-oz. packages room-temperature cream cheese and remaining ½ cup (1 stick) room-temperature unsalted butter in a clean large bowl until homogenous, smooth, and fluffy (don’t be afraid to be aggressive). Stir in ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, remaining 2 Tbsp. sour cream, and remaining 1 tsp. vanilla bean paste or vanilla extract. Using a fine-mesh sieve, sift in 1½ cups (165 g) powdered sugar. (It is important to sift here, otherwise, you’ll end up with clumps.) Stir until smooth, then taste and add more sour cream or salt if needed. (You should have about 3 cups frosting.)

10.

If you want to make a fruity filling, scoop about 1 cup frosting into a small bowl. Sift in 2 Tbsp. (10 g) freeze-dried raspberry or strawberry powder and stir until no lumps remain.

11.

To frost the cakes: Place 4 long strips of parchment paper along edges of plate to make a large, hollow square, then place a cake layer on top. You’ll be able to shimmy these out from under the cake, leaving a clean, frosting-free plate behind. Scoop fruit frosting (or about 1 cup plain frosting) on top of cake and spread into an even layer with rubber spatula. Place second cake layer over. Scoop another 1 cup frosting on top and spread evenly over cake surface. Frost sides of cake, as well as top as needed, with remaining frosting. You can use a thin butter knife to fill in any gaps or bare spots. Run knife along the top of the cake to create a subtle ridge pattern or swirls as desired. Remove parchment strips.

→ Domed layers? No spatula? Get our stacking and decorating tips here.

12.

This cake has the best texture at room temperature—tent it with foil or plastic and leave on the counter 1–2 hours before serving. It will also tastes great straight from the fridge if you make it ahead.

Do ahead: Cakes can be baked 2 days ahead; keep chilled, or freeze, up to 2 weeks. If frozen, let thaw overnight in the fridge. Frosting can be made 5 days ahead; cover and chill. Bring to room temperature, then whisk or stir with a rubber spatula to lighten before using. Cake can be assembled 5 days ahead; wrap and chill.

King Arthur Flourless Chocolate cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.

Prep

15 mins

Bake

23 to 27 mins

Total

1 hr 38 mins

 

 

Cake

• 1 cup (170g) semisweet or bittersweet chocolate chips
• 1/2 cup (8 tablespoons, 113g) unsalted butter
• 3/4 cup (149g) granulated sugar
• 1/4 teaspoon salt
• 1 to 2 teaspoons espresso powder, optional
• 1 teaspoon vanilla extract, optional
• 3 large eggs
• 1/2 cup (43g) Dutch-process cocoa powder

Glaze

• 1 cup (170g) semisweet or bittersweet chocolate chips
• 1/2 cup (113g) heavy cream

Instructions

1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.
   
2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
   
3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
   
4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
   
   5. Spoon the batter into the prepared pan.
      
   6. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
      
   7. Remove it from the oven, and cool it in the pan for 5 minutes.
      
   8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
      
   9. To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
      
   10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
       

   
   

vanilla cupcake

Print

Perfect Vanilla Cupcake Recipe

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $6

Servings: 15 cupcakes

Ingredients

• 1 1/4 cups cake flour or Canadian all-purpose flour  (150g)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs room temperature
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup canola oil
• 1/2 cup buttermilk or plain kefir

Instructions

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
4. Add vanilla and oil and beat on medium speed (1 minute)
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
6. Pour batter into a lined muffin pan. Fill to about 1/2 full (Do-Not overfill)
7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.

Recipe Notes

A note about the flour: all-purpose works, it just doesn't produce a cupcake quite as soft as cake flour or Canadian Flour.

Copyright © 2018 Natasha's Kitchen

Not red velvet cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup kefir (or buttermilk)
1 Tablespoon vinegar
1 teaspoon vanillaPreheat oven to 350 degrees.

• Line trays with cupcake papers.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake for about 18 minutes or until a toothpick inserted comes out clean.

Read more at http://www.bakerella.com/cupids-arrow-cupcakes/#3m3eTW5dELEPLeDk.99

Funfetti cupcakes

CUPCAKES

• 2 2/3 cups all purpose flour
• 1 1/2 cups sugar
• 1 Tbsp baking powder
• 2 eggs

• 1 cup 2 percent milk
• 1 Tbsp vanilla
• 2/3 cup salted butter, softened
• 1/3 cup rainbow sprinkles

Instructions

1. Preheat oven to 350 degrees and line cupcake tin with baking cups.
2. Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
3. In another bowl, stir egg whites, milk and vanilla together.
4. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined. Stir in rainbow sprinkles.
5. Fill baking cups a little more than halfway. Bake for about 16 minutes or until done. Remove and cool. Makes about 24 cupcakes.

chocolate cake

350 degrees (basically from bakerella) 

1 1/2 cups all purpose flour  (180g)

2/3 cup natural unsweetened cocoa (29 g)

1 1/2 cup sugar (300 g)

1 1/4 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

2 eggs 

1/2 cup vegetable oil 

2 teaspoons vanilla 

3/4 cup buttermilk 

2/3 cup hot water(or coffee)

Buttercream Frosting: 1 1/2 cups butter 1 teaspoon vanilla

6 cups powdered sugar 4-8 Tablespoons milk

2/3 cup semi-sweet chocolate morsels, if desired

Chocolate Ganache: 3/4 cup heavy cream 1/4 cup butter 3/4 cup semi-sweet chocolate morsels

For the cake:

• Preheat oven to 350 degrees.
• Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa.
• Sift dry ingredients together and place in a large mixing bowl.
• Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
• Scrape down the sides of the bowl and add hot water and mix together.
• Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
• Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.

For the frosting:

• Beat the butter in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in several additions, scraping down the sides after each addition.
• Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
• Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.

For the ganache:

• Heat cream and butter in a saucepan until melted and remove before it starts to boil.
• Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
• Let cool until thick and pourable.
• The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth

To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.

dark chocolate pudding cakes

350 degrees

1/2 c flour
1 T cocoa powder
3/4 t baking powder
1/8 t cinnamon
1/4 t salt
1 T softened butter
1/3 c sugar
1/4 t vanilla
1/4 c milk
1 oz chopped white chocolate

topping:
2.5 T sugar
2.5 T light brown sugar
.25 c cocoa powder
.75 c boiling water

1) batter: flour, T cocoa, baking powder, cinnamon & salt
cream butter, 1/3 c sugar & vanilla. Stir in flour mix, milk & white chocolate

2) mix topping and top each ramekin with dry topping
add 0.25c hot water in each ramekin
bake 25-30 minutes

makes 3 4" ramekins
serve hot topped with vanilla ice cream
-doubled recipe can be made in 1 9x9 pan