Best Lulus Cupcakes Recipes

Lulu's Carrot Cupcakes image

Provided by Redsie

Categories Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 cup granulated sugar
1 cup vegetable oil
1 1/2 cups grated carrots
1 cup chopped walnuts
1 cup chopped dried pineapple
4 ounces light cream cheese, softened
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract

Steps:

Set oven to 350 degrees. Have on hand a muffin tin and line it with pleated paper or foil baking cups.
In a large bowl, sift together flour, cake flour, baking powder, baking soda, and cinnamon and set aside.
In a separate bowl, using a hand mixer on medium speed, beat eggs and sugar until smooth. Add the oil and mix until incorporated. Using a wooden spoon, stir the flour mixture into the egg mixture until incorporated, then fold in carrots, walnuts, and pineapple. Be careful not to overmix.
Pour batter into cups. Bake 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Cool in pans on a wire rack before frosting.
For the frosting:.
In a small bowl using a hand mixer on medium speed, beat the cream cheese and butter together until smooth, Add sugar, milk, and vanilla and beat another 5 minutes or until very fluffy.

Nutrition Facts : Calories 501.9, Fat 33.5, SaturatedFat 8.3, Cholesterol 57.8, Sodium 143.5, Carbohydrate 48.3, Fiber 1.3, Sugar 37.3, Protein 4.7

Magic Cupcakes image

Provided by Food Network

Categories dessert

Number Of Ingredients 21

Chocolate cupcakes (recipe follows)
Cream filling (recipe follows)
Ganache (recipe follows or other fudgy chocolate icing)
1 cup butter
2 1/2 cups granulated sugar
1 cup unsweetened cocoa
1/4 cup heavy cream
4 large eggs
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups water
1/2 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup evaporated milk
1/3 cup all purpose flour
Dash of salt
1 teaspoon vanilla
10 ounces semisweet or bittersweet chocolate
1 cup heavy cream

Steps:

Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing.
Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out.
Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla.
Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.