DEVIL'S FOOD CUPCAKES
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
ROSE WATER DEVIL'S FOOD CUPCAKES WITH ROSE WATER BUTTERCREAM
A nice, romantic recipe with rosewater. The amount of rosewater in the cake mix will vary based on what brand you use--I just make the fraction part rosewater for ease.
Provided by Rowenna
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- On the package of devil's food cake mix, there should be directions for preparing your cupcakes. The only difference is that you are going to replace a quarter cup of the water normally used with rose water. You may adjust the amount of rose water according to preference, but the total water content of both should stay at 1 1/4 cups.
- For the frosting, in a bowl, combine butter and sugar. Beat till blended.
- Add the cream, rose water, vanilla and food coloring and beat for an additional 3 to 5 minutes or until smooth and creamy.
- Cream your cupcakes and enjoy.
Nutrition Facts : Calories 267.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 44.4, Sodium 255.2, Carbohydrate 33.4, Fiber 0.5, Sugar 25.5, Protein 2.1
ROSé WINE CUPCAKES
These pretty pink cupcakes are made with rosé wine and a raspberry filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.
Nutrition Facts : Calories 280, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 42 g, TransFat 0 g
ROSE WATER AND RASPBERRY CUPCAKES
Make and share this Rose Water and Raspberry Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h18m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
- In a small bowl, whisk the flour, baking powder, and salt together; set aside.
- In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
- Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
- Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake until lightly golden and a pick comes out clean, 15-18 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
- Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
- If too thick, whisk in additional milk a few drops at a time.
- If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
- Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
- Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.
Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 5.4, Cholesterol 56.7, Sodium 96.7, Carbohydrate 31.1, Fiber 2, Sugar 19, Protein 3.1
ROSE-FLAVORED BUTTERCREAM FROSTING/ICING FOR CUPCAKES
Rosewater has the same potency as vanilla extract and can be easily subbed 1:1 in recipes that use vanilla, but has a stronger flavor. I love buttercream frosting and wanted to share this discovering by sharing my stand-by recipe fixed for making it a rose flavor. Makes enough to frost about 24 cupcakes. This is a nice change from vanilla frosting! Prep time doesn't include butter softening time.
Provided by the80srule
Categories Dessert
Time 15m
Yield 24 cupcake servings, 24 serving(s)
Number Of Ingredients 5
Steps:
- If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
- With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
- Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
- Add a few drops of red food coloring to dye it pink.
PISTACHIO AND ROSE WATER CUPCAKES
Make and share this Pistachio and Rose Water Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 12 to 18 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
- Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Spoon batter into the cups; bake 20 minutes.
- Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
- Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
- Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.
Nutrition Facts : Calories 434.9, Fat 24.8, SaturatedFat 14.6, Cholesterol 132.4, Sodium 347.4, Carbohydrate 48.3, Fiber 0.8, Sugar 31.7, Protein 6.2
More about "rose water devils food cupcakes with rose water buttercream recipes"
ROSE WATER CUPCAKES WITH ROSE WATER BUTTERCREAM
CHOCOLATE FILLED CUPCAKES WITH ROSE WATER FROSTING …
From cookingwithruthie.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 250 per serving
ROSEWATER BUTTERCREAM – BAKERS BRIGADE
From bakersbrigade.com
ROSE WATER CUPCAKES WITH ROSE WATER BUTTERCREAM - CHELSWEETS
From pinterest.com
ROSE WATER CUPCAKES WITH ROSE WATER BUTTERCREAM - CHELSWEETS
From pinterest.com
158937 ROSE WATER DEVIL FOOD CUPCAKES WITH ROSE WATER …
From recipeofhealth.com
ROSE WATER CUPCAKES WITH ROSE SYRUP BUTTERCREAM FROSTING
From rosedeschamps.com
ROSE WATER CUPCAKES | BAKING MAD
From bakingmad.com
ROSE WATER DEVIL'S FOOD CUPCAKES WITH ROSE WATER BUTTERCREAM …
From recipeofhealth.com
10 BEST ROSE WATER CUPCAKES RECIPES | YUMMLY
From yummly.co.uk
ROSé CUPCAKES WITH ROSE PETALS RECIPE ~ BARLEY & SAGE
From barleyandsage.com
ROSE WATER CUPCAKES WITH ROSE WATER BUTTERCREAM
From pinterest.com
ROSE WATER BUTTERCREAM FROSTING - SOME INDIAN GIRL
From someindiangirl.com
ROSE CUPCAKES | TASTEMADE
From tastemade.com
ROSE WATER DEVILS FOOD CUPCAKES WITH ROSE WATER BUTTERCREAM …
From findrecipes.info
ROSE WATER CUPCAKES | BAKING WITH ROSE WATER |SUKOSHI BITES
From youtube.com
ROSE WATER CUPCAKES WITH ROSE WATER BUTTERCREAM - CHELSWEETS
From pinterest.com
You'll also love