Vanilla Cupcakes: 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 2 cups sugar 1 cup oil 2 teaspoons vanilla extract 1 cup sour cream Chocolate Chip Cannoli Cream: 16 ounces whole milk ricotta cheese 3/4 cup confectione...
Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible). Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and ...
Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes. Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat ...
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Smore's Cupcakes with Graham Cracker Frosting Italian Lemon Cupcakes with Ricotta Cream Cherry Chip Cupcakes Honey and Vanilla Cupcakes Tara Teaspoon I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With...
I’ve done it with my Ultimate Brownies and Ultimate Chocolate Chip Cookies, so it was about time I embarked on another recipe. What better to perfect than Chocolate Cupcakes?! It took about 5 straight batches over a couple days, after previous casual tests over the months, to finally nail...
Vegan chocolate chip cookies are so satisfying that, dare I say it, I prefer them to my non-vegan cookie recipe. They win on both texture and flavor and happen to be quicker and easier to make. There’s no long chill time and no need to cream butter and sugar. You don’t even nee...
I decided to top the cupcakes with a chocolate cream cheese frosting. The frosting recipe came from The Cupcake Project. Most recipes that I have made for cream cheese frosting tend to be on the runny side. Not this one. This one is nice and thick, perfect for piping on top of a cupc...