Anyone have an individual cupcake recipe?

2 Responses to “Anyone have an individual cupcake recipe?”

1. Emu on June 6th, 2010 9:52 pm
   Take a mug or large microwavable cup.
   Add:
   4 T. flour
   4 T. sugar
   2 T. good, unsweetened cocoa powder
   Mix dry ingredients well.
   Add:
   1 egg
   3 T. milk
   2 T. vegetable oil
   3 T. semi-sweet chocolate chips ( or broken up good chocolate)
   1/2 t. vanilla
   Mix really, really well in cup. Microwave for 3 minutes on high. Remove and enjoy!
2. Cookie on June 6th, 2010 10:17 pm
   CHOCOLATE ORANGE CUPCAKES RECIPE
   This Chocolate orange cupcake recipe is good for serving at the festive season with friends.

   Ingredients
   3/4 cup–6oz–175gm butter or margarine
   3/4 cup–6oz–175gm castor sugar
   1 cup–4oz–115gm self-raising flour
   1/2 cup–2oz–60gm cocoa
   3 eggs
   1 orange, the skin finely grated and the juice extracted
   For Decoration
   whipped fresh cream
   slices of fresh oranges or satsumas
   chocolate sprinkles

   Method
   Cream butter or margarine with the castor sugar in a large bowl. Beat in the eggs one at a time. Add the grated orange rind. Sift in the flour and the cocoa. Fold in. Add the orange juice. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5–190C–375F for 12 to 15 minutes.
   When the cupcakes are cool set them all out ready for decorating. Whip the fresh cream until it is in firm peaks. Do not over beat. I place the cream in a piping bag and put a swirl of cream onto each cupcake. I then top each one off with a piece of fresh orange or satsuma and sprinkle with chocolate sprinkles. These are rich in textures and full of flavour.
   Remember to look at the cupcake store for more ideas and check out my archives for more recipes and decorating ideas Enjoy.
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   CHOCOLATE SPRINKLES CUPCAKES
   These cupcakes use the chocolate cupcake recipe and the chocolate icing as a basis for their decoration. I then used chocolate sprinkles to decorate and milk chocolate buttons.

   INGREDIENTS3/4 cup–6oz–175gm butter or margarine
   3/4 cup–6oz–175gm castor sugar
   1 cup–4oz–115gm self-raising flour
   1/2 cup–2oz–60gm cocoa
   1/2 teaspoon of vanilla extract
   3 eggs
   1 tablespoon of warm water

   METHOD
   Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract. Beat in the eggs one at a time. Sift in the flour and the cocoa. Fold in. Add the water. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5–190C–375F for 12 t0 15 minutes.

   CHOCOLATE ICING
   3/4 cup–4oz–110gm dark cooking chocolate, the type you like
   1/2 cup–4oz–110gm butter
   2 1/2 cups–10oz–290gm icing sugar
   warm water or strong black coffee(choose which you like)

   METHOD
   Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. I like it quite firm. when the cupcakes have cooled ice each one. I keep a mug of hot water at the side to moisten my spreading knife.
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   CHOCOLATE GINGER CUPCAKE
   These are so delicious. The combination of organic chocolate and ginger is superb.

   INGREDIENTS
   3/4 cup–6oz–175gm butter or margarine
   3/4 cup–6oz–175gm castor sugar
   1 cup–4oz–115gm self-raising flour
   1/2 cup–2oz–60gm cocoa
   1/2 cup–2oz–60gm chopped crystalised ginger for the cake mixture and more ginger chopped to decorate the top of the cakes.
   1/2 teaspoon of vanilla extract
   3 eggs
   1 tablespoon of warm water

   METHOD
   Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract. Beat in the eggs one at a time. Add the chopped ginger. Sift in the flour and the cocoa. Fold in. Add the water. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5–190C–375F for 12 t0 15 minutes.

   CHOCOLATE ICING
   3/4 cup–4oz–110gm dark cooking chocolate, the type you like
   1/2 cup–4oz–110gm butter
   2 1/2 cups–10oz–290gm icing sugar
   warm water or strong black coffee(choose which you like)

   METHOD
   Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. I like it quite firm. when the cupcakes have cooled ice each one. I keep a mug of hot water at the side to moisten my spreading knife.Enjoy
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   CHOCOLATE BUTTERFLY CUPCAKE RECIPE

   INGREDIENTS
   3/4 cup–6oz–175gm butter or margarine
   3/4 cup–6oz–175gm castor sugar
   1 cup–4oz–115gm self-raising flour
   1/2 cup–2oz–60gm cocoa
   1/2 teaspoon of vanilla extract
   3 eggs
   1 tablespoon of warm water

   METHOD
   Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract.
   Beat in the eggs one at a time. Sift in the flour and the cocoa. Fold in. Add the water.
   Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5–190C–375F
   for 12 t0 15 minutes.

   Decorating Cupcakes

   To create the butterfly decoration. First cover with chocolate icing, place chocolate drops on the top, add

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