5 Flavor Pound Cake Cupcakes Recipes

Steps:

• 1. Pre-heat oven to 325. Spay a bunt pan with cooking spray or you can greese it with butter or margerine and coat with flour.
• 2. Cream together butter and sugar for about 5 min. Start to add your eggs one at a time, beat mixture for an additional 2 minutes. Add all your flavors mix until incorporated.
• 3. Next, add 1/3 of the cake flour to cream mixture and mix until flour is incorporated, add half the milk. Add another 1/3 of the cake flour, blend, pour the rest of the milk in the batter and blend. Add remainding cake flour to batter and mix, but don't over mix, just until flour is blended in.
• 4. Pour the batter into the bunt pan and bake at 325 for about 1 hour and 15 minutes. Start to check the cake with a toothpick after the first hour. Take the cake out of the oven and let cool completly before inverting the cake onto a plate.

Steps:

• Preheat oven to 325.
• Cream butter, shortening, and sugar until light and fluffy.
• Beat eggs until they are lemon colored, add to the butter mixture.
• Combine flour and baking powder, add to the creamed mixture alternately with milk.
• Stir in flavorings. Beat on high spead 1 minute.
• Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
• Bake at 325 for 20 minutes.
• Make Glaze:.
• Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
• Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
• Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Steps:

• Preheat oven to 325°F.
• Grease a 10-inch tube or Bundt cake pan.
• In small bowl, combine flour, baking powder and salt; set aside.
• In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
• In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
• Add eggs one at a time and beat until smooth.
• Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
• Spoon mixture into prepared pan.
• Bake for 1 1/2 hours, or until cake tests done.
• Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
• Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
• Slowly spoon remaining glaze onto top of hot cake.
• Cool completely before serving.
• To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
• Bring to a boil, stirring until sugar is dissolved.
• Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
• Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.