Our Current Top 5 Recipes

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#5 
 Red Velvet Cupcakes
Originally posted by pinkspoonula on All Recipes


Ingredients:
  •  ½ cup butter
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 fluid ounce red food coloring
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking soda
  • 1 tablespoon distilled white vinegar
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa power
  • 1 teaspoon salt
Directions:
  1. Preheat oven to 350 degrees F. grease two 12-cup muffin pans or line with 20 paper baking cups.
  2. In a large bowl, beat the butter and sugar with an electronic mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
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#4
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Originally posted by Bakerama on All Recipes


Ingredients
Icing:
  • 2 ounces white chocolate
  • 1 (8 ounce) package cream cheese. Softened.
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract
  • 4 cups confectioners sugar
  • 2 tablespoons heavy cream 
Cupcake batter:
  • 2 eggs lightly beaten
  • 1 1/8 cup white sugar
  • 1/3 cup brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • ½ cup crushed pineapple
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup chopped walnuts

Directions:
  1. Preheat oven to 350 degrees F. lightly grease 12 muffin cups.
  2. In a small saucepan, melt white chocolate over low heat. Stir until smooth and allow to cool to room temperature.
  3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners’ sugar until the mixture is fluffy. Mix in the heavy cream.
  4. Beat together the eggs, white sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in ½ cup walnuts. Transfer to the prepared muffin cups.
  5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
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#3
Italian Creme Cake
Originally posted by MagzieH on MixingBowl


Ingredients:
  • 1 1/2 cups sifted cake flour
  • 2/3 cup buttermilk
  • 3/4 tsp. baking soda
  • 1 tsp. vanilla
  • 1 stick room temperature unsalted butter
  • 1 1/3 cups sugar
  • 3 large eggs (separated)room temperature
  • 1 cup sweetened shredded coconut
  • 2/3 cups chopped pecans
  • 1/8 tsp. cream of tartar
  • 1/4 cup sugar 
Icing:
  • 8 oz. cream cheese, room temperature
  • 2 teaspoons vanilla
  • 2 cups powdered sugar, sifted
  • 1/2 cup pecans
  • 1/2 cup sweetened shredded coconut
Directions
  1. Combine buttermilk, baking soda and vanilla.
  2. In large bowl, beat butter until creamy. Slowly add 1-1/3 cup sugar and beat on high speed until light and creamy. Add 3 egg yolks, one at a time, beating while adding. Add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed, scraping sides as needed.
  3. Stir in 1 cup shredded coconut and nuts. In a medium bowl, on medium speed, beat egg whites and cream of tartar until soft peaks form gradually add sugar, beating on high speed until peaks are stiff but not dry. Using spatula, fold 1/4 of egg whites into batter mixture, then fold in the remaining whites. Line cupcake pans with cupcake papers, and fill to near top. Bake in preheated 350 degree oven for 20-25 minutes or until toothpick comes out clean. Frost when cool.
Icing: In a medium bowl, beat cream cheese and vanilla until blended. Add in thirds, powdered sugar, until smooth. Stir in pecans and coconut and spread over cooled cupcakes.
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#2
Vegan Cupcakes
Originally posted by Cornfairy on AllRecipes

 Ingredients
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
Directions
  1. Preheat oven to 350 degrees F. Grease two 12-cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting. 
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#1