MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Easy Vanilla Cupcakes
Categories: Cakes, Snacks, Desserts
Yield: 12 cupcakes

110 g Butter; softened
110 g Golden caster sugar
2 lg Eggs
1 ts Vanilla extract
110 g Self-raising flour
1 tb (to 2 tb) milk; more for the
- icing

MMMMM---------------------------ICING--------------------------------
125 g Butter; softened
185 g Icing sugar

Set oven @ 360ºF/182ºC (320ºF/160ºC fan).

Line 12 holes in a shallow muffin tin with cupcake cases
(not muffin cases). Cream the butter and sugar together
until the mixture is light and fluffy. Beat the eggs and
vanilla in a jug, then beat into the butter mixture a
little at a time.


Fold the flour into the mixture along with a little milk
- the mixture should fall easily off a spoon. Divide the
mixture between the cases, filling each one no more than
half full.

Cook the cakes for 12-15 mins - they should be firm to
the touch and slightly golden brown. Cool in the tin for
5 mins, then lift them out gently and leave to cool
completely.

To make the icing, beat the butter until it is very
soft. Beat in the icing sugar a little at a time, then
beat in a splash of the milk as you need to give you a
soft icing that can be piped easily. Scrape the icing
into an icing bag fitted with a star nozzle. Ice the
cakes in swirls, starting in the centre and working
outwards.

Makes: 1 dozen

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

MMMMM

... Internet truth shouldn't take precedence over the more true kinds.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Magnolia's Vanilla Cupcake
Categories: Cakes, Desserts, Snacks
Yield: 24 Cupcakes

MMMMM--------------------------CUPCAKES-------------------------------
1 1/2 c Self-rising flour
1 1/4 c A-P flour
1 c Unsalted butter; softened
2 c Sugar
4 lg Eggs; room temp
1 c Whole milk
1 ts Vanilla extract

MMMMM---------------------------ICING--------------------------------
1 c Unsalted butter; softened
8 c Confectioners' sugar
1/2 c Whole milk
2 ts Vanilla extract

Recipe courtesy of Allysa Torey

Set oven @ 350ºF/175ºC.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake
papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric
mixer, cream the butter until smooth. Add the sugar
gradually and beat until fluffy, about 3 minutes. Add
the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the
milk and vanilla. With each addition, beat until the
ingredients are incorporated but do not over beat. Using
a rubber spatula, scrape down the batter in the bowl to
make sure the ingredients are well blended. Carefully
spoon the batter into the cupcake liners, filling them
about 3/4 full.

Bake for 20 to 25 minutes, or until a cake tester
inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from
the tins and cool completely on a wire rack before
icing.

VANILLA BUTTERCREAM: Place the butter in a large mixing
bowl. Add 4 cups of the sugar and then the milk and
vanilla. On the medium speed of an electric mixer, beat
until smooth and creamy, about 3 to 5 minutes. Gradually
add the remaining sugar, 1 cup at a time, beating well
after each addition (about 2 minutes), until the icing
is thick enough to be of good spreading consistency. You
may not need to add all of the sugar. If desired, add a
few drops of food coloring and mix thoroughly. (Use and
store the icing at room temperature because icing will
set if chilled.) Icing can be stored in an airtight
container for up to 3 days.

Yield: 2 dozen cupcakes or 1 (9") layer cake

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... The way you cut your meat reflects the way you live." -- Confuscius
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vanilla Cupcakes
Categories: Five, Cakes, Snacks, Desserts
Yield: 12 Cupcakes

1/3 c Butter; softened
3/4 c Superfine sugar
1 1/2 c Self-rising flour
3 lg Eggs
1 ts Vanilla extract

Set oven @ 350ºF/175ºC. Grease a 12 cup muffin pan
or line with paper baking cups.

In a large bowl, mix butter and sugar with an electric
mixer until light and fluffy, about 5 minutes. Stir in
the eggs, one at a time, blending well after each one.
Stir in the vanilla and flour just until mixed. Spoon
the batter into the prepared cups, dividing evenly.

Bake until the tops spring back when lightly pressed, 18
to 20 minutes. Cool in the pan set over a wire rack.
When cool, arrange the cupcakes on a serving platter.

Yield: 1 dozen cupcakes

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Adding bacon changes it from good to very good.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Vanilla Cupcakes
Categories: Cakes, Snacks, Cheese
Yield: 24 servings

2/3 c Butter, softened
1 3/4 c Sugar
2 lg Eggs, room temperature
1 1/2 ts Vanilla extract
2 1/2 c Gluten-free A-P baking
- flour; w/o xanthan gum
2 1/2 ts Baking powder
1/2 ts Xanthan gum
1/2 ts Salt
1 1/4 c Milk

MMMMM--------------------------FROSTING-------------------------------
1/2 c Butter, softened
8 oz Cream cheese; softened
3 c Confectioners' sugar
2 ts Vanilla extract
1 To 2 tablespoons milk

Set oven @ 350ºF/175ºC.

Line 24 muffin cups with paper liners.

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
after each addition. Beat in vanilla. In another bowl,
whisk flour, baking powder, xanthan gum and salt; add to
creamed mixture alternately with milk, beating well
after each addition.

Fill prepared cups three-fourths full. Bake 15-20
minutes or until a toothpick inserted in center comes
out clean. Cool in pans 10 minutes before removing to
wire racks to cool completely.

For frosting, in a large bowl, beat butter, cream
cheese, confectioners' sugar and vanilla until smooth.
Gradually beat in enough milk to achieve desired
consistency. Frost cupcakes. Refrigerate leftovers.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... I am no wine expert but even I have no trouble identifying rat piss
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Perfect Vanilla Cupcakes
Categories: Cakes, Snacks, Desserts
Yield: 16 cupcakes

1 c Butter; softened
1 1/2 c Granulated sugar
3 lg Eggs
1 tb Pure vanilla extract
2 c A-P flour
3 tb Cornstarch
1 1/2 ts Baking powder
1 ts Kosher salt
3/4 c Milk

Set oven @ 350ºF/175ºC

Line two muffin tins with liners. In a large bowl using
hand mixer (or in the bowl of a stand mixer), beat
together butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition.
Add vanilla and mix until combined.

In another large bowl whisk together flour, cornstarch,
baking powder, and salt. Add half of the dry ingredients
to the wet ingredients, beating until just combined.
Pour in the milk and mix until fully incorporated. Add
remaining dry ingredients and stir until just combined.

Fill cupcake liners 3/4 full with batter. Bake until
slightly golden on top and a toothpick inserted into the
middle comes out clean, about 25 minutes.

Remove from pan and let cool completely before frosting.

RECIPE FROM: https://www.delish.com

Uncle Dirty Dave's Archives

MMMMM

... Look wise, say nothing, and grunt. Speech was given to conceal thought
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)