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By Betty Crocker Editors
Fantastic cupcake recipes made of scratch or with a combination. prepare for adorably adorned and deliciously flavored cupcakes made effortless! "Betty Crocker the large booklet of Cupcakes" gains one hundred seventy five pleasant cupcakes, all utilizing new and enjoyable adorning principles someone can grasp and straightforward parts to be had anyplace. And as a special characteristic, virtually each cupcake will be made up of scratch or with a mixture: you opt which strategy to follow.
Recipes contain kids' celebration favorites like Double Chocolate-Peanut Butter Cupcakes, in addition to subtle flavors like Mocha-Caramel Cappuccino Cupcakes.
Read Online or Download The Big Book of Cupcakes PDF
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Additional info for The Big Book of Cupcakes
Example text
Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. 4 Into remaining Vanilla Buttercream Frosting, stir lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. 5g); Cholesterol 60mg; Sodium 220mg; Total Carbohydrate 52g (Dietary Fiber 0g); Protein 2g Exchanges: 1 1⁄2 Starch, 2 Other Carbohydrate, 2 1⁄2 Fat Carbohydrate Choices: 3 1⁄2 sweet success tip How much lemon do you need? One lemon will yield 2 to 3 tablespoons of lemon juice and 11⁄2 to 3 teaspoons of grated lemon peel.
Refrigerate about 20 minutes, stirring occasionally, until thickened. 3 Frost cupcakes. Sprinkle with chopped hazelnuts. 5g); Cholesterol 60mg; Sodium 210mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 4 Fat Carbohydrate Choices: 2 1 1⁄2 cups semisweet chocolate chips 1⁄2 cup butter (do not use margarine) 1⁄4 cup hazelnut spread with cocoa (from 13-oz jar) 1⁄3 cup whipping cream GARNISH Chopped hazelnuts (filberts), if desired sweet success tip To remove the bitter brown skin from whole hazelnuts, heat them in a shallow pan at 350°F for 10 to 15 minutes or until the skins begin to flake.
In small bowl, mix topping ingredients; sprinkle over frosted cupcakes. 5g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 56g (Dietary Fiber 0g); Protein 2g Exchanges: 1⁄2 Starch, 3 Other Carbohydrate, 21⁄2 Fat Carbohydrate Choices: 4 TOPPING 2 teaspoons granulated sugar teaspoon ground cinnamon 1⁄2 use a cake mix Substitute 1 box white cake mix for the White Cupcakes. Make cake mix as directed on box for cupcakes except—use 1 1⁄4 cups water, 1⁄3 cup vegetable oil, 3 egg whites and 1⁄2 teaspoon ground cinnamon.