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Cupcake Frosting

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Cupcake Frosting
Cupcakes are easy to make and they bake faster than layer cakes due to their small size. With innovative cupcake frosting, you can whip up interesting birthday cupcakes and involve the kids in the cupcake decorating too.

November 26th is National Cake Day. While you seldom need a reason to make cakes, National cake day may provide an inspiration to bake crumb cakes at home. Baking a crumb cake can be fun and simple, particularly if you have family members or kids to assist in the task.

Here are some crumb cake recipes. Check the ingredients for crumb cake muffins and crumb cake cupcake. Keep required ingredients and baking equipment ready. Follow the steps carefully. The end result is sure to live up to its name - the cake moist and tender and the crumb topping crunchy and sweet though not sugary.

Crumb cake calories

A calorie is a measure of energy. It can be defined as the amount of heat needed to raise the temperature of water by one degree. Food and beverages, all contain calories. The USDA daily-recommended caloric intake for the average American maintaining their weight is 2,000 calories. Simple crumb cakes have around 220 calories (2oz slice). It would hardly hurt/impact a weight loss plan, if any. Either way, it's the calories and foods that are part of a regular daily diet that matters.

Easy to make cupcakes recipes

Vanilla cupcake

1 ½ tsp vanilla essence
2 cups all purpose flour
1 ½ cup sugar
3 tsp baking powder
4 eggs
½ cup shortening
1 cup milk
and a pinch of salt to taste.

In a bowl mix flour, baking powder, salt, sugar, milk and vanilla essence. Blend the mixture well and add the shortening slowly. Add the egg while of 4 eggs to the mixture and beat it until it becomes smooth and fluffy. Preheat the oven to 350 degrees F. Grease the cupcake pan, lined with a baking paper with butter.

Fill the cupcake pan, lined with a baking paper with butter. Fill the cupcake pan, ¾ with the batter that you have already prepared. Bake the cupcake pan in the preheated oven, for about 25 minutes. Remove the cupcakes from the pan, place them on wire racks and allow them to cool completely.

Chocolate cupcake

¾ cup unsweetened cocoa powder
1 and 1/3 cups all purpose flour
¼ baking soda
2 tsp baking powder
3 tbsp butter softened
1 ½ cup white sugar
2 eggs
¾ tsp vanilla extract
1 cup milk
and 1/8 tsp salt.

Sieve the all purpose flour, along with baking soda, baking powder, cocoa and salt. Set aside for later use. In a bowl, blend butter and sugar well, until it becomes smooth and fluffy. Add eggs to the mixture and blend well. Add the vanilla extract, followed by sieved flour mixture and milk, slowly and blend well.

Line the cupcake pan with baking paper, greased with butter. Fill ¾ of the cupcake pan with the batter. Preheat oven to 350 degrees F. Place the cupcake pan in the preheated oven and bake it for about 15 minutes. Remove cupcakes from the pan and allow them to cool, before serving.

Halloween cupcake recipes

Sweet potato cupcake for Halloween

2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
1 cup butter softened
1 ½ cups sugar
3 eggs
1 17.2 oz can vacuum packed sweet potatoes, mashed
½ tsp vanilla
cream cheese for frosting
finely shredded orange peel.

Preheat oven to 350 degrees F. Line twenty four 2 ½ inch muffin cups with paper bake cups and set the cups aside. In a medium bowl stir together the flour baking powder, cinnamon, baking soda and salt and set aside. In large mixing bowl beat butter with an elastic mixer on medium to high speed for about 30 seconds.

Add sugar and beat on high speed until it is light and fluffy. Add eggs one at a time and beating on low speed after each addition until combined. Add sweet potatoes and vanilla beating and flour mixture. Beat until combined into a thick batter.

Now divide the batter evenly among prepared muffin cups and bake for about 20 minutes or until tops spring back when lightly touched. Cool the pan on wire for a minute and remove from pan and cool completely. Place cream cheese frosting in large resalable plastic bag. Cut ¼ inch opening in one corner of bag and pipe frosting on top of cupcakes. Sprinkle with orange peel.

Cream-filled cupcakes

2 cups all purpose flour
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 teaspoon vanilla extract
½ cup unsalted butter
1 ½ cups sugar
3 large eggs
4 tablespoon unsalted butter
1 ½ cups confectioners' sugar
2 to 3 tablespoon milk for glazing
heavy cream ½ cup
1 tbsp light corn syrup
1 cup semi sweet chocolate chips.

Combine the flour, cocoa, baking soda and salt in a medium bowl and whisk to blend. Combine the buttermilk and vanilla in a measuring cup. Beat the butter and the sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture.

Divide the batter between the prepared muffin pans and bake until a toothpick is inserted in centers comes out clean in about 20 minutes. Transfer to a wire rack and cool 10 minutes and invert and cool completely.

For filling and swirl: Beat butter in a medium sized bowl until light and fluffy. Gradually add confectioner's sugar and add 2 tablespoons of the milk and beat for about 5 minutes until almost white and light and fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with medium size plain round tip. Remove cakes from pan and insert tip of pastry bag into the top of cakes about ½ inch deep and squeeze.

Meanwhile make the glaze; heat the cream and corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand for 5 minutes. Whisk until smooth. Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooling rack set for 10 minutes. Change the piping tip for the vanilla frosting to a smaller round tip. Pipe decorative swirls on top of the glazed cupcakes for additional effect.

Beach cupcakes

1 box white cake mix
blue food coloring
cupcake pan with liners
small Swedish fish (2 per cupcake)
vanilla frosting
short bread cookies
small zip lock bag
blue sugar crystals
fruit stripe gum
and small drink umbrella

Prepare the cake mix according to the cupcake directions and add blue food coloring drop by drip until the batter is the desired shade of ocean water. Put liners in the cupcake pan and fill each cup two-thirds full with batter. Submerge 2 Swedish fish in each cup. Bake as directed and let the cupcakes cool. Scoop half of the frosting into a bowl and add blue food coloring until the color matches the batter.

Frost half of each cupcake blue and the remaining half white. Crush bread cookies in the sealed zip lock bag and spread them over the white side of the cupcake to resemble sand. Spread blue sugar crystals onto the blue side of the cupcake. Bend a third of a stick of fruit stripe gum to look like a beach chair and position it. Add a gum ball and an umbrella to finish the beach scene.

Two layered cupcake

8 ounce cream cheese softened
1 cup miniature semisweet chocolate chips
¼ cup unsweetened cocoa powder
1 egg
1 1/3 cup white sugar
1 ½ cup all purpose flour
1 tsp baking soda
1 cup water
1/3 cup all purpose flour
1 tsp baking soda
1/3 cup vegetable oil
1 tsp salt
1 tbsp cider vinegar
and 1 tsp vanilla essence.

In a large bowl, beat the cream cheese well and then add the egg, 1/3 cup sugar and 1/8 tsp salt. Beat the mixture until it becomes smooth and fluffy. Add chocolate chips to the mixture, blend well and set aside. Take another bowl and mix the flour, 1 cup sugar, baking soda, cocoa, and ½ teaspoon salt. Add water, vinegar, vanilla and vegetable oil to the mixture. Line a cupcake pan with baking paper, greased with butter, Fill 1/3 of the pan with flour batter and top it with cream cheese mixture that has been already prepared.

Preheat the oven to 350 degrees F. Place the cupcake pan in the preheated oven and bake for ½ hour. Cool the cupcakes before serving.

Cupcake frosting ideas

It is strategic and creative topping of the cupcakes that make them stand out from the rest. A delicious frost recipe can no doubt, transform the cupcake from ordinary to sensational.

There are different cupcakes frosting recipes to suit different cake types. Making frosting while easy is an extremely delicate procedure. A slight imbalance in the ingredients and the frosting can fall apart or harden up.

While a heavy chocolate frosting is fantastic on a mud cake, it can be over powering in a lighter cake. Butter icing is more suited on lighter ones. Some cupcakes are best served with yummy whipped cream. Cupcake frosting ranges from simple vanilla and chocolate frosting to the more exotic. There are many ways to put frosting on cupcakes. It can be spread over the cup cake, piped on the cup cake or a combination of both. Some uniquely shaped candies can be thrown in to make the cupcake experience complete.

Butter cream frosting

¼ cup of confectioner's sugar
2 tbsp of butter
and 2 tsp of water, a dash of cinnamon for aroma, coffee for added flavor, lemon, cream, cheese, mint and chocolate are some ingredients that can be added.

Sift the sugar, and beat all ingredients together in a small bowl until smooth and combined.

Chocolate cupcake frosting

2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup sugar
1 cup mayonnaise
1 tsp vanilla extract
and 1 cup cold water.

Preheat oven to 350 degrees F. Line 12 cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa powder, baking soda and salt. In a large bowl, with electric mixer on medium speed and beat sugar, mayonnaise and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended.

Beat for a minute, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake for about 24 minutes or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.

Strawberry butter cream frosting

2 ¾ cups all purpose flour
½ cup cake flour
1 tbsp baking powder
1 tsp salt
8 ounce unsalted butter softened
2 ¼ cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 ½ teaspoon pure vanilla extract
2 cups finely chopped strawberries
small strawberries for garnish.

Preheat oven to 350 degrees and line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar in a mixer until light and fluffy. Add eggs beating each addition. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients.

Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into the centers come out clean in about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with strawberry butter cream. Frosted cupcakes will keep, covered and refrigerated up to 2 days. You can top them with strawberry just before serving.

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Tags:#cupcake #birthday cupcake recipes #Halloween cupcake recipes #cupcake frosting #cupcake ideas #easy cupcake recipes #cupcake decorating for kids
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