Two Classic Cupcake Recipes For Your KitchenAid Mixer

Add vinegar with the last of the buttermilk. Stop and scrape bowl. Continue on Stir Speed for 2 minutes. 6. Place paper liners (baking cups) in muffin pans. Scoop batter (¼ cup) into liners. Bake for 17 minutes or until toothpick inserted in center of muffin comes out clean. 7. Frost tops of cupcakes with Cream Cheese Icing. Next is a recipe for a Southern favorite, Hummingbird Cake. The history of this cake is bogged down in a mire of myths and legends. The recipe was first published in Southern Living Magazine in 1978, although it seems to have been popular in the South long before. Now, it seems, it may have Jamaican roots. 2. Sift flour, soda, and cinnamon into separate bowl. 3. Place butter, sugar, salt, and vanilla extract in mixer bowl; attach bowl and flat beater. Turn to Stir Speed. Gradually increase to Speed 4 and cream for 2 minutes. Updated on January 26, 2017 iamradiantrose moreJean has been a cooking instructor and creative self-taught cook with a passion for helping people develop their cooking skills . Contact Author Rate Me! Theme mugs are a novel way to bake an easy delicious dessert and this one is no exception. Pick your favorite coffee mug or buy one as a gift for someone special. This dessert mixes up fast, bakes quickly, so throw it in your oven or toaster oven while you are enjoying a glass of wine at the end of your main course. If you are making it for yourself, I'm sorry if you become addicted to it. Some of the oven-proof containers are pretty clunky or not that attractive. Use what you have. There is no need to go out and buy expensive glamorous-looking bake ware when you can garnish your desserts and main courses to give them a nice eye appeal. Thrift stores are great places to pick up novel and useful single and double serve bake ware. Do you Want to Plate Your Dessert,

Grease a 6” round cake pan with shortening or cooking spray. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrots for about 15 seconds—you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice. Pour the batter into the pan, place it on a baking sheet, and bake for 26-28 minutes. Test for doneness with a toothpick before removing from the oven. Moist crumbs clinging to the toothpick is ideal. Allow the cake to cool completely on a wire rack before attempting to frost it. To make the frosting, ensure all ingredients are room temperature or you will end up with lumps. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day (in the fridge) before serving.

Preheat oven to 325°F. Spray three 6-inch round cake pans with cooking spray. 2. In small bowl, sift together flour, baking powder and salt. 3. In bowl of stand mixer fitted with paddle attachment, beat sugar and butter until light and fluffy. 4. Add egg whites, one at a time, beating well after each addition. 5. Add lemon zest and extract; mix until just combined. In alternating additions, add milk and flour mixture; beat until just combined. 6. Divide batter between prepared pans (if scaling, each pan will take approximately 6.9 ounces of batter). 7. Transfer pans to oven and bake 17 to 20 minutes or until toothpick inserted in center of cake comes out clean, rotating pans halfway through. 8. Transfer pans to cooling rack; let cool 5 minutes before turning cakes out of pans onto rack. Let cakes cool completely before assembling cake. 1. In heatproof bowl of standing mixer set over pan of simmering water, combine egg whites, sugar and salt. 2. Whisk constantly by hand until mixture is warm and sugar has dissolved (when you rub the mixture between your fingertips, it should be completely smooth with no sugar granules still noticeable).

3. Attach bowl to stand mixer fitted with whisk attachment. Starting on low and gradually increasing speed to medium-high, whisk 8 to 10 minutes or until stiff peaks form, and mixture is completely cool. 4. With mixer on medium-low speed, add butter 2 tablespoons at a time, mixing well after each addition. 5. Add extract, beat until just combined. 6. Switch to paddle attachment; continue beating on low speed 3 to 4 minutes or until frosting is completely smooth, scraping down sides of bowl occasionally. 1. Place one cake layer on turntable or cake stand. Using piping bag, pipe a ring of frosting around outer edge of cake (this frosting ring will hold the preserves inside the cake). 2. Spoon 1/3 cup preserves into center of ring; gently spread until you have an even layer. 3. Repeat process with second cake layer. 4. Place third cake layer on top. Use remaining frosting to thinly frost outside and top of cake. Garnish top of cake with raspberries. Every cupcake baker needs to start somewhere. These two recipes are for everyone's favorite flavors: chocolate and vanilla! Some people might find these flavors to be boring, but I think they are perfect! Additional ingredients can always be added to fancy them up and the "plainness" of the flavors allows for the use of more interesting frosting. This chocolate recipe has been in my family forever and it is absolutely the best chocolate cake I've ever had. And as an added bonus, there are no eggs in the batter so feel free to lick the bowl! Preheat the oven to 350 degrees. Line your cupcake tin with paper liners. In a large bowl, sift together the first five ingredients. Put the remaining ingredients in the large bowl of a stand mixer. Beat until well blended, about 1-2 minutes. Gradually add the dry ingredients until well combined. Pour the batter into your prepared pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. This next recipe is for vanilla cupcakes. I love a vanilla cupcake because they are so versatile! You can add any flavor frosting to make it more interesting. You can also add in additional items to the batter, like sprinkles or finely chopped fruit, and it completely transforms the cake.

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