Cupcakes from scratch

http://www.vegfamily.com/vegan-recipes/desserts/vanilla-cake.htm

its vegan and its good

http://www.wilton.com/recipe/Buttercream-Icing

Paula Deen's Red Velvet Cupcakes
Ingredients

* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Paula Deen's Cupcakes with Peanut Butter Icing
Ingredients

* 1 cup butter, room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self rising flour
* 1 cup milk
* 1 teaspoon vanilla extract

Peanut butter Icing:

* 1 (16-ounce) container chocolate icing
* 2 tablespoons creamy peanut butter

Directions

Preheat oven to 350 degrees F.

Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in pan for 5 to 10 minutes.

Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the peanut butter icing.

Vanilla Cupcakes
Ingredients

* 1 stick plus 1 tablespoon soft butter
* 1/2 cup plus 1 tablespoon sugar
* 2 eggs
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 2 teaspoons vanilla extract
* 2 to 3 tablespoons milk

Directions

Royal Icing, recipe follows

Special equipment: 12 bun muffin pan, lined with muffin papers.

Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.

Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.

Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.

Ice with Royal Icing.
Royal Icing:

* *2 large egg whites (or substitute powdered egg whites)
* 3 cups confectioners' sugar
* 1 teaspoon lemon juice

Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

Yield: sufficient to generously ice 12 cupcakes

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Posted by allegracristina

Paula Deen's Cupcakes with Peanut Butter Icing
Ingredients

* 1 cup butter, room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self rising flour
* 1 cup milk
* 1 teaspoon vanilla extract

Peanut butter Icing:

* 1 (16-ounce) container chocolate icing
* 2 tablespoons creamy peanut butter

Directions

Preheat oven to 350 degrees F.

Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in pan for 5 to 10 minutes.

Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the peanut butter icing.

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These SOUND amazing!!!!!

I think I am going to have to make these this weekend!

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Posted by allegracristina

Vanilla Cupcakes
Ingredients

* 1 stick plus 1 tablespoon soft butter
* 1/2 cup plus 1 tablespoon sugar
* 2 eggs
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 2 teaspoons vanilla extract
* 2 to 3 tablespoons milk

Directions

Royal Icing, recipe follows

Special equipment: 12 bun muffin pan, lined with muffin papers.

Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.

Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.

Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.

Ice with Royal Icing.
Royal Icing:

* *2 large egg whites (or substitute powdered egg whites)
* 3 cups confectioners' sugar
* 1 teaspoon lemon juice

Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

Yield: sufficient to generously ice 12 cupcakes

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They all sound amazing. Yummmmm!!!!!!!!! Thanks!!!!

the peanut butter cupcakes sound AMAZING! i might just have to make those for FH!

thanks!

Yummy Thank you......I'm going to try the peanut butter cupcake one........
I'm Hungry

Oh my lord, get the book Vegan Cupcakes Take Over the World and your life will be forever changed LOL:
http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228772199&sr=8-1

It's a small paperback with lots of great pictures. The recipes are super simple and amazing! You can easily turn a batch into an 8 inch cake as well. Omnis always rave about them.

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Posted by FutureMrsD09

Oh my lord, get the book Vegan Cupcakes Take Over the World and your life will be forever changed LOL:
http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228772199&sr=8-1

It's a small paperback with lots of great pictures. The recipes are super simple and amazing! You can easily turn a batch into an 8 inch cake as well. Omnis always rave about them.

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YES this is the best cupcake cook in the world. My FMIL and co-worker both bought me this and i didnt return one because i know ill get one really dirty from flour and chocolate so ill need a backup!