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The Cupcake-tops Club

Jeff C.

Favorite Cupcake Recipes

posted over 2 years ago | Report

I don't cook, I just eat. If you are willing to share your recipe, I'm willing to have my favorite cook's make them for me! :-)

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  Jöyce

  AHAHAHAHA!!!

  posted over 2 years ago | Report

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  Jöyce

  Ok, I'll be nice...you're only getting one recipe

  VANILLA CUPCAKES
  • 2 2/3 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 1/2 teaspoons pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • Fluff Frosting, recipe follows

  Directions
  Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
  Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

  Fluff Frosting:
  • 1/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 10 tablespoons unsalted butter, softened
  • 5 cups confectioners' sugar
  • 1/2 cup marshmallow fluff
  • Pinch fine salt
  Whisk the milk and vanilla extract together in a small bowl.
  Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.
  Yield: 3 3/4 cups

  ****Use silicon cupcake molds for best results. Your wife will thank you if she doesn't already have one (or a set)******

  posted over 2 years ago | Report

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  Israel R.

  in reply to what Jöyce said:Ok, I'll be nice...you're only getting one recipe VANILLA CUPCAKES • 2 2/3 cups sugar • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces • 2 large eggs • 2 large egg yolks • 2/3 cup milk • 2/3 cup water • 2 1/2 teaspoons pure vanilla extr...act • 2 2/3 cups all-purpose flour • 1 1/3 cups cake flour • 4 teaspoons baking powder • 1/2 teaspoon fine salt • Fluff Frosting, recipe follows Directions Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Fluff Frosting: • 1/4 cup whole milk • 2 teaspoons pure vanilla extract • 10 tablespoons unsalted butter, softened • 5 cups confectioners' sugar • 1/2 cup marshmallow fluff • Pinch fine salt Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately. Yield: 3 3/4 cups ****Use silicon cupcake molds for best results. Your wife will thank you if she doesn't already have one (or a set)****** read more

  NO.. don't give him anything.. LOL

  posted over 2 years ago | edited over 2 years ago | Report

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  Jöyce

  in reply to what Israel R. said:NO.. don't give him anything.. LOL

  It's ok, it's only one cupcake recipe...lol

  posted over 2 years ago | Report

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  Israel R.

  in reply to what Jöyce said:It's ok, it's only one cupcake recipe...lol

  Ahh, ok I see. You changed the measurements and some ingredients.. good one. HAHAHAHA..... j/k.

  posted over 2 years ago | Report

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  Jeff C.

  Stumbled upon this today.... Enjoy! http://mingmakescupcakes.yolasite.com/

  posted over 1 year ago | edited over 1 year ago | Report

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  Jöyce

  in reply to what Jeff C. said:Stumbled upon this today.... Enjoy! http://mingmakescupcakes.yolasite.com/

  WOWIEEEE, thanks for postng Jeff!! I was reading and scrolling...and drooling over all the cupcakes....even the savoury section. I can't wait to try them all. I'll probably wait until the weather cooks down so the oven doesn't overheat our place. :)

  posted over 1 year ago | Report

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