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Get ready for winter baking with these recipes, featuring seasonal favorites like fruitcake and bûche de Noël, and classics like coffee cake and rum cake. Step Aside, Cookies—These 55 Cakes ...
HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. MAKE THE CRUST:Place graham crackers, sugar, and salt in the bowl of a food processor. Grind until fine. With the processor ...
Notes: These cupcakes are best eaten the day they are made. If necessary, you can bake the cakes a day ahead and then make, pipe, and toast the frosting the day you’re going to serve them. Recipe courtesy of Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever/Quirk Books, 2012.
Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack. Beat the confectioners' sugar, butter-flavored shortening, the remaining vanilla extract and half the remaining milk in a medium bowl with an electric mixer on high speed.
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