Hello everyone! I am looking for a great cupcake recipe... do any of you have a recipe you use for white and/or chocolate cupcakes that people just LOVE??? i'm trying to win a cupcake contest!!! 
Thanks for the help!!
I use the White Almond Sour Cream Cake (WASC) recipe from this site and fill the cupcakes with a raspberry filling (basically raspberry juice cooked with sugar, a little lemon juice, and cornstarch to thicken). I then ice with a nice almond buttercream.
RedPanda
Don't know if I'm allowed to post these here but these are the two from the WBH formulated specifically for cupcakes
In sacucepan melt together
1/2c milk
1c packed brown sugar
3oz unsweetened choc
When melted, mix in
1 egg yolk- set aside
Cream on high speed
4oz unsalted butter
then add and cream till light and fluffy
1c sugar
Add slowly
2 eggs
1 egg white
Sift 2 cups cake flour
1t baking soda
1/2t salt
Add dry alternately with
3/4c milk
1t vanilla
stir the chocolate mixture in by hand mixing only till combined.
Bake 350 for 18-20 mins
for Vanilla cupcakes
Sift into mixing bowl
1 3/4c plus 2 T cake flour
3/4t salt
add and mix
1 c sugar
Add
1/2c plus 2t warmed milk
2 eggs
4oz very soft unsalted butter
1/2t vanilla
beat at low speed for 1 minute. Scrape bowl increase speed to medium and beat for 1 1/2 min.
Add
1 1/2t baking soda
mix on low for 30 seconds
bake at 350 18-20mins
She says to fill both very full (7/8ths) choc yields 18 to 20 and the vanilla 12
This is my famous (well it was my Mothers famous) cupcakes. Hope you like them:
Vanilla Buttermilk Cupcakes
6 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 large eggs (brown eggs add a kick mom said)
1 teaspoon vanilla or burbon
2 cups all-purpose flour (finger leveled)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk (made fresh, not store bought)
1. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.
2. Sift flour, baking powder, and salt into another bowl.
3. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended.
4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5. Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely
note: you can seperate the eggs and then fold the whipped whites into the creamy batter, gives a fluff to the cake
how do you make fresh buttermilk??i have never heard of doing such a thing... help!
Quote by @%username% on %date%
%body%