Crazy about Cupcakes by Krystina Castella
Crazy about cupcakes by Krystina Castella
Cupcake Recipes
Almond Cupcakes
1 ¾ cups sour cream
½ pound ( 2 sticks) unsalted butter; at room temperature
½ cup walnut or vegetable oil
3 ½ cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups of granulated sugar
2/3 cup of almonds, ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
Preheat the oven to 325 o(F). Insert liners into a medium cupcake pan.
In a large bowl, cream 1 cup of sour cream, the butter, and the oil.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and almonds.
Add the dry ingredients to the creamed butter mixture, one-third at a time. Mix thoroughly after each addition.
In another bowl, mix the eggs, the remaining ¾ cup of sour cream, and the almond and vanilla extracts.
Add the egg mixture to the batter in thirds, beating for 1 minute on medium speed after each addition.
Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes come out clean. Cool cupcakes in the pan.
Apple Cupcakes
1 ½ cups Granny Smith apples, peeled and grated
1 tablespoon brandy or cognac
1 ¼ cups of all-purpose flour
¾ cup of granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 o(F). Insert liners into the medium cupcake pans.
In a small bowl, combine grated apple and brandy or cognac.
In a separate bowl, combine the flour, sugar, baking soda, saltm cinnamon, nutmeg, and cloves.
Add the eggs, oil, vanilla, and apple mixture to the dry ingredients until fully integrated.
Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Banana Cupcakes
½ pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract
Preheat the oven to 350 o(F). Insert liners into medium cupcake pan.
With an elextric mixer on medium speed, cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
In a separate bowl, sift together the flour, baking soda, and salt.
Add all the dry ingredients to the creamed mixture and mixed until completely integrated.
Add milk and vanilla. Mix for 1 minute on medium speed.
Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Cupcake Recipes
Almond Cupcakes
1 ¾ cups sour cream
½ pound ( 2 sticks) unsalted butter; at room temperature
½ cup walnut or vegetable oil
3 ½ cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups of granulated sugar
2/3 cup of almonds, ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
Preheat the oven to 325 o(F). Insert liners into a medium cupcake pan.
In a large bowl, cream 1 cup of sour cream, the butter, and the oil.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and almonds.
Add the dry ingredients to the creamed butter mixture, one-third at a time. Mix thoroughly after each addition.
In another bowl, mix the eggs, the remaining ¾ cup of sour cream, and the almond and vanilla extracts.
Add the egg mixture to the batter in thirds, beating for 1 minute on medium speed after each addition.
Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes come out clean. Cool cupcakes in the pan.
Apple Cupcakes
1 ½ cups Granny Smith apples, peeled and grated
1 tablespoon brandy or cognac
1 ¼ cups of all-purpose flour
¾ cup of granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 o(F). Insert liners into the medium cupcake pans.
In a small bowl, combine grated apple and brandy or cognac.
In a separate bowl, combine the flour, sugar, baking soda, saltm cinnamon, nutmeg, and cloves.
Add the eggs, oil, vanilla, and apple mixture to the dry ingredients until fully integrated.
Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Banana Cupcakes
½ pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract
Preheat the oven to 350 o(F). Insert liners into medium cupcake pan.
With an elextric mixer on medium speed, cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
In a separate bowl, sift together the flour, baking soda, and salt.
Add all the dry ingredients to the creamed mixture and mixed until completely integrated.
Add milk and vanilla. Mix for 1 minute on medium speed.
Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.