The Most Unbelievably Moist Easy Bake Muffin and Cupcake Recipes: 55 Delicious Muffin and Cupcake Recipes
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About this ebook
The Most Unbelievably Moist Easy Bake Muffin and Cupcake Recipes: 55 Delicious Muffin and Cupcake Recipes!
If you have been looking for some moist easy bake muffin and cupcake recipes then look no further. This simple muffin and cupcake cookbook has 55 step-by-step delicious recipes for anyone looking to impress the entire family with delicious muffins and cupcakes!
This is the ultimate muffin and cupcake cookbook contains 55 step-by-step easy bake recipes which includes:
Pineapple Upside-Down Cupcakes
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Red Velvet Cupcakes
Peanut Butter Cupcakes
Pumpkin Ginger Cupcakes
Apple Banana Cupcakes
Chocolate Chip Cookie Dough Cupcake
Cheesecake Cupcakes
Almond Cupcake with Salted Caramel Butter cream Frosting
Chocolate Fudge Cupcakes
Banana and Vanilla Cupcakes with Butter cream Frosting
Strawberry Cupcakes
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Bailey's Irish Cupcakes
Caramel Apple Cupcakes
Dreamy Orange Cupcakes
Spice Cupcakes
Champagne Cupcakes
Cinnabon Cupcakes
Cream Filled Chocolate Cupcakes
Mascarpone Strawberry Cupcakes
Peanut Butter Bacon Cupcake
RITZ New York-Style Mini Crumb Cheesecakes
Lemon Heaven Cupcakes
Gingerbread Cupcakes
Cotton Candy Cupcakes
Pink Lemonade Cupcakes
Cherry Coke Cupcakes
White Chocolate Raspberry Cupcakes
Chocolate-Orange Cupcakes with Pistachio Butter cream
White Chocolate-Cranberry Poke Cupcakes
Coconut Cupcakes
Banana Coconut Cupcakes
Dr Pepper Cupcakes
7-up Cupcakes
If you are ready to make the best cupcakes and muffins ever which will be talked about for months then Download this book today and never go back to the old days of crusty dry cupcakes and muffins.
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The Most Unbelievably Moist Easy Bake Muffin and Cupcake Recipes - William A.Campbell Jr
Pineapple Upside-Down Cupcakes
1 (15.25 ounce) package yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
1 cup brown sugar, or as needed
1/2 cup butter, melted
1 (16.5 ounce) can pitted cherries, drained (optional)
––––––––
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Cream Cheese Icing:
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
Carrot Cake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Red Velvet Cupcakes
––––––––
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce)