Recipes courtesy of  Wilton, Inc. Cupcake Fun

Carrot Cake Cupcake

Carrot Cake Cupcake

What a flavor combination–hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around!

Ingredients:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 2 teaspoons ground cinnamon

• 2 teaspoons baking soda

• 4 eggs

• 1 cup vegetable oil

• 4 cups (approx. 1 lb) carrots freshly shredded

• 2/3 cup nuts chopped

Instructions

Preheat oven to 350°F.

Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Do not use pre-shredded carrots.

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.

 

Brownie Cupcakes 

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
Makes: Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.

Instructions

Preheat oven to 350°F.

Line standard muffin pan with baking cups.

In medium bowl, combine flour and salt.

In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended.

In large bowl, combine chocolate mixture with sugar; mix well.

Whisk in eggs and vanilla.

Add flour mixture to chocolate mixture; mix until blended.

If desired, stir in nuts.

Distribute brownie mixture evenly into baking cups.

Bake 18-20 minutes or until toothpick inserted comes out clean.

Cool cupcakes in pan on cooling rack for 5-8 minutes.

Remove cupcakes from pan; cool completely.

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

 

Red Velvet Cupcakes

• Standard muffin pan

• Standard Baking Cups

• Cooling Rack

Ingredients:

• 2 1/2 cups all-purpose flour

• 2 tablespoons cocoa powder

• 1 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1/2 cup (1 stick) butter or margarine softened

• 1 1/2 cups granulated sugar

• 2 eggs

• 1 1/2 teaspoons Red (no-taste) Icing Color

• 1 teaspoon clear vanilla extract

• 1 cup buttermilk

• 2 tablespoons water

• 1 1/2 teaspoons white vinegar

• 1 teaspoon baking soda

Makes: About 20 standard cupcakes. Each cupcake serves 1

Instructions

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

 

Pink Lemonade Cupcakes