Basic Vanilla Cupcake

This yields 12 to 15 standard sized cupcakes

(Printer-friendly recipe)

INGREDIENTS:
 1½ cup all-purpose flour
 3 tsps. baking powder
 ¾ tsp. salt
 2/3 cup butter, softened at room temperature
 ¾ cup granulated sugar
 3 eggs
 1 tsp. vanilla extract

PROCEDURE:
1. Preheat the oven to 350ºF (175ºC). Line a standard-
sized cupcake pan (2-½-inch-diameter cups) with
cupcake papers.
2. In a mixing bowl, sift together the all-purpose flour,
baking powder and salt. Mix the ingredients until
well blended. Set aside.
3. In a separate bowl, whisk in the butter and sugar
until light and fluffy.
4. Add in eggs, one at a time, stirring very well after
each one. Add the vanilla extract and mix.
5. Gradually pour in the flour mixture. Whisk just
enough until mixed.
6. Evenly fill with batter the lined cupcake pan about
¾ of the way full, leaving a small allowance to avoid
 the cupcake from overflowing as it expands and fluff
up during the baking process.
7. Bake the cupcakes in the preheated oven for 20
minutes or until a wooden toothpick inserted in the
middle comes out clean.
8. Take the pan off the oven and let the cupcakes stay
for 5 to 10 minutes. Transfer them on the cooling
rack to completely cool at room temperature.
9. Top the cupcakes with frosting of your choice or
serve right away with your favorite beverage. Enjoy!

TIPS FROM ENZ:

 Serve them along with a cup of your favorite
beverage. If you fancy, you can also top them with
mascarpone frosting or chocolate ganache.

Black Forest Cupcake Recipe

Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Author: Vanjo Merano

Serves: 6
Ingredients
Cupcake:

 10 tablespoons unsweetened cocoa powder

 1½ cups all-purpose flour
 1½ teaspoons baking soda
 2 pieces eggs
 ½ cup unsalted butter, softened
 1½ cups granulated white sugar
 1½ cups buttermilk
 1 teaspoon salt
 1 tsp. vanilla extract

Basic frosting:

 1½ cups heavy whipping cream

 ¼ cup confectioners sugar
 1 tsp. vanilla extract

Cherry filling:

 12 ounces pitted tart red cherries (canned or bottled)

 2 tablespoons granulated white sugar
 3 tablespoons cherry liqueur or rhum
 Cooking Procedure

Instructions

1. Preheat oven to 350 degrees Fahrenheit

2. Combine flour, salt, cocoa powder, baking soda in a mixing bowl then whisk using a
balloon whisk. This will be our dry ingredient mixture.
3. Place the softened butter on a clean mixing bowl then cream using an electric hand or
stand mixer. Gradually add the sugar while creaming.
4. Put-in the vanilla extract and gradually whisk-in the eggs.
5. Alternately whisk in the dry ingredient mixture and buttermilk then continue mixing until
well blended.
6. Arrange paper cups on your cupcake pans then pour-in the mixture in each cup. Do not
completely fill the cups. Leave a space for expansion.
7. Place in the oven and bake for 20 minutes.
8. Remove from the oven and let cool.
9. Meanwhile, make the filling by combining the filling ingredients in a bowl. Mix well.
10. Make a space in the middle of the cupcake by scraping it or inserting a hollow tube, then
put a teaspoon or two of the filling.
11. Make the frosting by placing the heavy whipping cream in a bowl then whisk using an
electric hand or stand mixer. Gradually mix-in the confectioners (powder) sugar and
 continue mixing until soft peaks form. Turn off the mixer and add the vanilla extract and
fold.
12. Frost the cupcakes using the frosting.
13. Garnish with chocolate shavings (like what we had with the No-bake Chocolate fudge
tart) and a fresh cherry on top.
14. Serve right away or refrigerate before serving.
15. Share and enjoy!

Ingredients

 3/4 cup butter, softened

 2-1/2 cups sugar
 3 large eggs
 1 can (15 ounces) solid-pack pumpkin
 2-1/3 cups all-purpose flour
 1 tablespoon pumpkin pie spice
 1 teaspoon baking powder
 1 teaspoon ground cinnamon
 3/4 teaspoon salt
 1/2 teaspoon baking soda
 1/2 teaspoon ground ginger
 1 cup buttermilk
 FROSTING:
 8 ounces cream cheese, softened
 1/2 cup butter, softened
 4 cups confectioners' sugar
 1 teaspoon vanilla extract
 2 teaspoons ground cinnamon

Add to Shopping List

Nutritional Facts

1 each: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g
carbohydrate (41g sugars, 1g fiber), 4g protein.
Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie
spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture
alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick
inserted in the center comes out clean. Cool 10 minutes before removing from pans to
wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add
confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes.
Refrigerate leftovers. Yield: 2 dozen.

Originally published as Pumpkin Spice Cupcakes with Cream Cheese Frosting in Fun Food 2009
2009