Beautiful decorated cookie website - Sweetopia.

On this subject I want to make cupcakes by this w-end??.....

Best recipe for a nice light butter cake type recipe please....
I would love to flood biscuits too..any good T'nT quick recipes you can give me to do this.....
Gotta start tomorrow for Saturdays party....
I have left this to the last min, I know....
TIA

 
Some to try.... REC: Golden Cupcakes

Golden Cupcakes

Makes 12 cupcakes

* 1 cup plus 2 tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 1 1/4 teaspoons baking powder
* 1/8 teaspoon salt
* 3/4 cup granulated sugar
* 2 large eggs, at room temperature
* 1 1/4 teaspoons pure vanilla extract
* 4 tablespoons unsalted butter, melted
* 1/4 cup vegetable oil
* 1/2 cup milk, at room temperature

1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely. Frost and top the cupcakes as desired.

MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.



White Buttercream Frosting

Makes 1-1/4 cups (enough to frost 12 cupcakes)
Note: stir in some strawberry jam for a little extra yum!

* 6 tablespoons unsalted butter, softened
* 2 cups confectioners’ sugar, sifted
* 1/2 teaspoon pure vanilla extract
* Pinch of salt
* 2 tablespoons milk or heavy cream

1. In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes. Spread the frosting on the cupcakes and top as desired.

MAKE AHEAD The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using.

 
REC: One Bowl Cake

One-Bowl Cake
Better Homes & Gardens Magazine, November 2006

1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
3/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees
Grease and flour two 9x1-1/2” round baking pans; set aside.

In an extra large bowl combine buttermilk, water, oil, sugar. eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder, whisk vigorously until smooth. Divide batter between pans.

Bake for 30-35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. P

 
REC: Tall and Fluffy Biscuits -- my FAVORITE biscuit recipe hands down - easier than it sounds too!

Tall and Fluffy Buttermilk Biscuits
Cook’s Illustrated; Published: July 1, 2004
Makes 12 biscuits

We prefer to use low-fat buttermilk in these biscuits, but nonfat buttermilk will work as well (though the biscuits will be a little lighter in texture and flavor). For the highest rise, use a double-acting baking powder, such as Calumet, Clabber Girl, or Davis. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.

INGREDIENTS

Nonstick cooking spray

Dough:
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1 teaspoon table salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1-1/2 cups buttermilk cold, preferably low-fat

To Form and Finish Biscuits
1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
2 tablespoons unsalted butter, melted

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

3. To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

 
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