Try these irresistible bite-sized wonders from chef Lena Kwak. They’re fun to eat, but don’t forget to share! The frosting is best used immediately, so for optimal results, make the frosting while the bouchons are baking. — Will Budiaman
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The crunchy aspect of the Biscoff spread in the frosting lends it a wonderful mouthfeel, and I have to admit, while the cupcake itself was good, I sort of felt its sole purpose was to just hold the amazing frosting.
Kids love to bake with mom on Mother’s Day! Chocolate is always a favorite! Make my delicious chocolate cake with coconut cream frosting and if you are gluten-free, make your cake using Moon Rabbit Foods Chocolate Cake Mix.
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Bigger is better sometimes, especially when you’re talking about cookies. Slightly sneaky, this recipe includes whole-wheat flour and chopped walnuts. Top with an easy homemade frosting or just serve alongside a scoop of ice cream.
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These vanilla cupcakes are absolutely sweet buttery and soft and full of rich vanilla flavor.
* ½ cups Butter
* ⅔ cups Sugar
* 1 teaspoon Vanilla
* 3 whole Eggs
* 1 whole Lemon Zest
* 1-½ cup All-purpose Flour
* 1-½ teaspoon Baking Powder
* ¼ cups Milk
* 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe
Using an electric hand mixer beat together the butter, sugar and vanilla in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Set aside.
In a separate bowl whisk together the lemon zest, flour and baking powder. Add the creamed egg and sugar mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk (little by little) and mix on low speed until just combined.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. (Use a piping bag with a star nozzle if you have one). I’ve done in the photo above.
Serve and enjoy.
For a fun little prank, give these cupcakes to the spice-shy and tell them it's a chocolate cupcake. Then, sit back and watch the fireworks fly.
In truth, however, these cupcakes aren't that spicy. The Tabasco adds a pleasant background heat that complements the chocolate nicely. Serve with a shot of whiskey for a good time.
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Click here to see Cupcakes Galore.
This dessert recipe from Civilized Caveman Cooking is perfect for Thanksgiving and the autumn months. But be careful, this blogger warns, because you may not be able to make these fast enough to supply the masses. They're so delicious that your guests may devour them as you go.
This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall and is divine frosted over Chocolate Cake. Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat.
Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.
This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It makes a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it.
Serve with the Vegan Banana Split Cupcakes recipe.
Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero.