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Jul 4, 2007 09:24 PM

Tasty Cupcakes

Anyone have a basic recipe for cupcakes with frosting? Anytime I make them they turn out dry and waaaay too sweet. Thanks!

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  1. Kerry: Check out this blog. Althought I'm not a serious baker, I love visiting just for the photographs! You might get some ideas on recipes, cooking times.

    4 Replies
      1. re: nemo

        Oh my goodness! I think this might be my new favorite website! The hard part is deciding which to try first!

        1. re: Boston Foodie

          It should say, "I ADORE this website too..makes me crave a good cupcake. I want to buy some of those dental like cupcake holders."
          Their FQA section is good too.

          1. I made the Magnolia Vanilla cupcakes with their vanilla frosting a month or so ago, and I really loved them (and I really dislike too sweet sweets). If you google, you can easily find both recipes -- the suggestion that I'll make for the frosting, though, is to use the smaller amount of sugar that it calls for (I think that it calls for a range), so it isn't too sweet.

            1 Reply
            1. re: JasmineG

              I made those cupcakes last weekend and they were a big hit. I used vanilla sugar for the cupcakes. Definitely use the lesser amount of sugar for the frosting.

            2. I don't want to offend the official cake snobs, but I buy a white cake box mix and make homemade icing. You can flavor the box mix with anything to make it fancy. Then, I buy crazy plastic toys to top them, cowboys and indian, bugs, any theme from a party shop or dollar store..
              One of my favorite is use thawed frozen strawberries, pureed added to the cake mix, then top with a homemade cream cheese icing.
              One important tip, as soon as the cupcakes are done, I take them out of the oven. They look a little underdone, but the toothpick still comes out clean.. it makes for a perfect cupcake.

              1. For super simple chocolate, I usually use a recipe I adapted from the back of a can.
                1 1/4 cup of flour, sifted with 1/3 cup best quality european cocoa, scant 1/2 teaspoon salt and 1 teaspoon of baking soda. In another bowl, whisk 1 cup of sugar really well with 6 tablespoons of vegetable oil, 1 teaspoon of pure vanilla extract and then 1 cup of half sour cream, 1/4 cup milk and 1/4 cup of coffee. Bake at 350 until done and serve lightly whipped cream on top, or if you want to go a little decadent, I sweeten mascarpone, lighten it with a little cream and then pipe into the bottom of the cupcakes to fill the middle. On the top I lather on a chocolate ganach made from a 100g 65% lindt bar and about 1/2 cup of heavy cream, melted together just by heating up the cream and pouring it over the broken chocolate. Whisk til smooth.