Nestle Golden Cupcakes Recipes

Steps:

• Mix batter ingredients until well mixed and thick.
• Spoon batter into paper lined tins dividing evenly between 12 tins.
• Bake at 375F degrees for about 15 minutes or until golden.
• While that is baking, mix all filling ingredients together.
• Remove from the oven and spoon about 1 Tbs. filling into each cup equally.
• Bake again for about 15 minutes.
• Let cool then enjoy.

Steps:

• CUPCAKES-------------.
• Preheat oven to 375 degrees F.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.
• Beat in egg.
• Blend in flour mixture.
• Spoon mixture into 16 paper-lined muffin cups, using 1 rounded measuring tablespoon batter for each.
• Bake 15 minutes.
• Remove from oven.
• Increase oven temperature to 425 degrees F.
• Spoon 1 tablespoon topping (below) over each cupcake.
• Return to oven.
• Bake 8 to 10 minutes longer.
• Cool completely before removing from muffin cup.
• TOPPING-------------.
• In a small bowl, combine brown sugar, egg, and salt; beat at high speed until thick (about 5 minutes).
• Stir in morsels, nuts, and vanilla extract.

Steps:

• Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
• Whisk soy milk and apple cider vinegar and set aside to curdle.
• Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
• Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
• Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.

Steps:

• In bowl, combine cake mix, applesauce, oil and eggs; blend according to package directions.
• Spoon batter into 24 paper-lined muffin pan cups.
• Mix brown sugar, walnuts and cinnamon; sprinkle over batter.
• Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from pan; cool on wire rack.

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting.
• Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time.
• When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupcake until a gold sheen is achieved. Repeat with remaining cupcakes. A second coat of luster dust can be applied for intensified golden color.
• Store cupcakes loosely covered with plastic wrap or in air-tight plastic cupcake-keeper.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter and sugar for about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix the milk and vanilla together. Mix the flour, salt, and baking powder together. Add the flour and milk mixture into the egg mixture, alternating between the two.
• Pour into greased cupcake tins and bake for 20-22 minutes. Let cupcakes cool for 10 minutes before removing them from the pan.

Steps:

• Preheat oven to 350 degrees F.
• Line muffin tins with paper cupcake liners.
• Sift together the flour, baking powder, salt,and sugar.
• Add the shortening and 3/4 cup of the milk and beat for 2 minutes.
• Add the remaining 1/4 cup milk, the eggs and vanilla and beat for 2 minutes.
• Pour the batter into muffin tins only filling half way up. Don't over-fill!
• Bake for 18 minutes or until done.