THE BEST BIRTHDAY CUPCAKES
WITH CHOCOLATE SYRUP FROSTING
FOR THE CUPCAKES:
24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 tablespoon pure vanilla extract
FOR THE CHOCOLATE SYRUP FROSTING:
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners' sugar, sifted
1 tablespoon milk
1 teaspoon pure vanilla extract
Colored sprinkles, for garnish
TO MAKE THE CUPCAKES:
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl.
Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended, then stop the machine and scrape down the sides. n Increase mixer speed to medium and beat for 1 1/2 to 2 minutes more, scraping sides again if needed.
The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 24 to 27 minutes.
Remove pans from oven; place them on wire racks to cool for 5 minutes.
Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. n Place them on a wire rack to cool for 15 minutes before frosting.
MEANWHILE, PREPARE THE CHOCOLATE SYRUP FROSTING:
Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. n Stop machine and add sugar, milk, and vanilla. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover the tops completely.
Makes 24 cupcakes
Source: Cupcakes From the Cake Doctor by Anne Byrn
WITH CHOCOLATE SYRUP FROSTING
FOR THE CUPCAKES:
24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 tablespoon pure vanilla extract
FOR THE CHOCOLATE SYRUP FROSTING:
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners' sugar, sifted
1 tablespoon milk
1 teaspoon pure vanilla extract
Colored sprinkles, for garnish
TO MAKE THE CUPCAKES:
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl.
Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended, then stop the machine and scrape down the sides. n Increase mixer speed to medium and beat for 1 1/2 to 2 minutes more, scraping sides again if needed.
The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 24 to 27 minutes.
Remove pans from oven; place them on wire racks to cool for 5 minutes.
Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. n Place them on a wire rack to cool for 15 minutes before frosting.
MEANWHILE, PREPARE THE CHOCOLATE SYRUP FROSTING:
Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. n Stop machine and add sugar, milk, and vanilla. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover the tops completely.
Makes 24 cupcakes
Source: Cupcakes From the Cake Doctor by Anne Byrn
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Lady Baltimore Cake (2 recipes) (not Hough Bakery) (repost)
- Apple Nut Coffee Cake with Streusel Topping (Good Housekeeping, 1990)
- Strawberry Tall Cake (using angel food cake and Cool Whip)
- Dominican cake (Bizcocho dominicano)
- Intensely Moist Triple Chocolate Cake with Fresh Berries and Cream (Bundt cake)
- Little Gem of an Apple Cake
- Fresh Ginger Cake (using molasses, oil, cinnamon and cloves)
- Pumpkin Cake Roll (Great American Recipes Cards, 1970's)
- Raspberry Coconut and Chocolate Lamingtons for Weymo/GA
- Ambrosia Cake Royale (using cherries, coconut, pineapple, and pecans)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute