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Chocolate Cupcake: Ingredients

This document provides recipes for three types of cupcakes: chocolate cupcakes, red velvet cupcakes, and vanilla cupcakes. The chocolate cupcake recipe calls for flour, cocoa powder, baking soda, salt, butter, sugar, eggs, milk, and vanilla. The red velvet cupcake recipe includes flour, cocoa powder, baking soda, salt, butter, sugar, eggs, sour cream, milk, food coloring, and vanilla. It is topped with a cream cheese frosting. The vanilla cupcake recipe requires butter, sugar, self-rising flour, eggs, and vanilla. All recipes instruct to mix wet and dry ingredients separately and then combine before baking in a preheated oven.

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Jarvis Guthrey Leander Baldopeña
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576 views4 pages

Chocolate Cupcake: Ingredients

This document provides recipes for three types of cupcakes: chocolate cupcakes, red velvet cupcakes, and vanilla cupcakes. The chocolate cupcake recipe calls for flour, cocoa powder, baking soda, salt, butter, sugar, eggs, milk, and vanilla. The red velvet cupcake recipe includes flour, cocoa powder, baking soda, salt, butter, sugar, eggs, sour cream, milk, food coloring, and vanilla. It is topped with a cream cheese frosting. The vanilla cupcake recipe requires butter, sugar, self-rising flour, eggs, and vanilla. All recipes instruct to mix wet and dry ingredients separately and then combine before baking in a preheated oven.

Uploaded by

Jarvis Guthrey Leander Baldopeña
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHOCOLATE CUPCAKE

Ingredients:
1 1/3 Cups of All-Purpoae Flour
teaspoon of Baking Soda
2 teaspoons of Baking Powder
cup unsweetened Cocoa Powder
1/8 teaspoon of Salt
3 tablespoons of Butter, softened
1 cups of White Sugar
2 Eggs
teaspoon of Vanilla Extract
1 cup of Milk

Procedures:
1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift

together the flour, baking powder, baking soda, cocoa and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at
a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately
with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out
clean. Frost with your favorite frosting when cool.

RED VELVET CUPCAKE


Ingredients:
2 cups of Flour
Cups of Unsweetened Cocoa Powder
1 Teaspoon of Baking Soda
teaspoon of Salt
1 cup butter, softened
2 cups of sugar
4 eggs
1 cup of Sour Cream
cup of Milk
1 ounce bottle of Red Food Color

2 teaspoons of Pure Vanilla Extracts


1 (8 ounce) Package of Cream Cheese, softened
2 tablespoons of Sour Cream
1 (16 ounces) Box of Confectioners Sugar

Procedures:
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium
bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or
until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and
vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans
on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream
Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and
McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in
confectioners' sugar until smooth.

VANILLA CUPCAKE
Ingredients:
2/3 Cup butter, softened
Cup Superfine Sugar
1 1/2 cup Self-rising flour

3 eggs
1 teaspoon of Vanilla Extract

Procedures:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line
with paper baking cups.
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy,
about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in
the vanilla and flour just until mixed. Spoon the batter into the prepared cups,
dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20
minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a
serving platter.

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