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This cupcake recipe is perfect for your next celebration.
Heat oven to 350°F. Place paper baking cups into muffin pans; set aside.
Stir together flour, baking powder and 1/2 teaspoon salt in bowl; set aside.
Beat sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 tablespoon vanilla. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
Divide batter evenly among paper baking cups. Bake 23-28 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.
Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Frost cupcakes.
Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking chocolate.
Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange zest.
Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.
Dietary Fiber: 0g
I did not use the icing recipe with the cupcake recipe; I use another icing recipe.VERY EASY AND TASTY. I made them for my Belgian fiance and his family for the first time and they LOVED THEM!
This is a very basic white cake recipe. The flavor is good, but nothing spectacular -- not dry, but not too moist either. I used a standard buttercream frosting instead of the one in the recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1319
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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