How do you generally make your cupcakes? Is it more economical to make them or simply buy the ones already prepared?
KILLER CUPCAKES
Cupcakes are making a comeback. Once relegated to kids' birthday parties and neighborhood bake sales, they're now starring in formal venues, such as weddings.
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I am really not a fan of cake mainly because so much has to be made and eaten and it often spoils, however, with cupcakes you avoid the wastage and can enjoy the taste without gulping down an extra big slice since most cupcakes are the same size. The other good thing about cupcakes is that you can create varying types with bran, nuts and icing being one of my favorites.
I love chocolate cupcakes (I am feeling for some of those right now) .The greatest thing about them is that sometimes you just feel for a little sweet and the size of the cupcake is perfect for that!. They are great for snacks and desserts.
I was turned on to a different way of making cupcakes that I wanted to share with you all. Instead of using the little cupcake cups, you can use ice cream cones. You can't use just any ice cream cone, I don't think, but the ones I saw it used were the cheaper ones that have the flat bottom. You make the cake batter as normal, and pour the batter into the ice cream cone and bake it.
I think it is more fun to make your own cupcakes since this allows you to be creative in the kitchen! Not to mention, it is easier on your pocket since you can choose what you want on the cupcakes! The best part of baking your own cupcakes is, you can put as much icing as you want on it! Here is a "Nestle Toll House" recipe for cupcakes. Great for parties or as a snack!
Surprise Cupcakes
Ingredients
1 box of plain chocolate cake mix (18.25 oz) (e.g. Betty Crocker, Pillsbury)
1 1/3 cups of water
3 large eggs
1/3 cup of vegetable oil
1 pack (18 oz) of Refrigerated Chocolate Chip Cookie Dough (e.g. Pillsbury, Nestle Toll House)
1 container (16 oz) of prepared chocolate frosting (e.g. Betty Crocker, Pillsbury)
Semi-Sweet Chocolate Mini Morsels (e.g. Hersheys, Nestle Toll House)
Method
Preheat over to 350 degrees F. Paper-line 24 muffin cups. Beat cake mix, water, eggs and oil in a large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup (should be filled about 2/3 full). Cut cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom. Bake for 19 to 22 minutes or until top springs back when gently touched. Let stand for 15 minutes. Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.
Edited: Geenie on 25th Mar, 2007 - 2:14am
Wow, that sounds really rich.. I bet they're good with vanilla ice cream
Cupcakes are fun to make and to eat. A sad note is that now the public schools are not allowing parents to bring anything that is home prepared to any kind of school function. Any food brought has to be store-bought, packaged goods. Which is frustrating, because homemade is far cheaper - especially if you are buying enough to feed 30+ kids in a class. I loved being able to make up cupcakes or cookies to take in.