How to Make Your Own Wicked Cupcakes

cupcakes cupcakes are one of the simplest cupcakes recipe that you can make at home.

I like to use homemade frosting and it really helps with the flavor and texture of the cupcakes.

I really like the texture of cupcakes and this one is very easy to make.

You will need: cupcake sheet pan: I used a cupcake pan from the grocery store that I had lying around, and this was perfect for this recipe.

I used about 1/4 cup of butter for the frosting.

cupcake tin: I just used a plastic cupcake tins that I found at a dollar store for about $6.

I think it will last you forever, I used this for about 2 weeks and the butter melted right off.

Theres no need to add more.

cupcakes sheet pan cake pans: these are great for baking the cupcake sheets because they have a little more room.

You can make them in the oven too, I baked mine in the microwave for a minute or two, then took them out and let them cool.

you can also freeze them for later use, just use a food dehydrator if you dont have one.

recipe: cupcakes (or other muffins) 1 cup white flour 1/2 cup granulated sugar 1 cup sugar 1/3 cup cocoa powder 1/8 teaspoon baking soda 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon salt 3/4 teaspoon ground cinnamon 1/16 teaspoon baking salt 1 teaspoon ground nutmeg 3/8 cup plus 2 tablespoons milk 1/10 cup butter, melted and cooled 1/1 cup powdered sugar 1 large egg white, beaten 1 tablespoon lemon juice 3 tablespoons buttercream icing: 1/6 cup powdered milk, divided 1/5 cup cream cheese, softened 1/7 cup powdered vanilla extract 2 teaspoons vanilla 1/15 teaspoon salt 1/20 teaspoon ground ginger 1/25 teaspoon ground cloves 1/50 teaspoon ground allspice 1/60 teaspoon ground turmeric 3/40 teaspoon ground black pepper, to taste Directions: Preheat oven to 350 degrees.

Line a cupcakes tin with cupcake liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon.

In another large bowl beat the eggs and vanilla until combined.

Add the flour mixture to the bowl of the dry ingredients, and then stir in the cocoa mixture.

In the bowl mix the flour and sugar mixture until combined and it becomes smooth.

Fold in the egg white and lemon juice.

Add 2 tablespoons of the milk to the wet ingredients, then stir until incorporated.

Fold the egg whites in and then add the rest of the egg mixture to it.

Mix well, and add the vanilla extract.

Beat the egg mix until it becomes stiff.

The batter should be light and fluffy.

Add in the buttercream and the powdered sugar and beat well.

Add more milk as needed to make the batter stiffer.

Pour batter into a prepared cupcake plate or a muffin tin.

Bake cupcakes for 10-12 minutes, or until they are golden brown on top and toothpick inserted comes out clean.

Recipe Notes: I found the best way to freeze cupcakes was to put them in a freezer bag and freeze them in plastic bags.

If you don’t have a plastic tins or cupcake pans, I suggest baking the batter in a microwave for about 30 seconds, then taking them out to cool.

Then, you can use a handheld thermometer to make sure that it’s not too cold when you put them into the freezer.

For extra flavor, you could use cinnamon, cloves, nutmeg and allspices to make a nice twist on the traditional cupcake recipe.

To make the icing, you need a small bowl or saucepan.

Use a small spatula or spatula and add 1/12 teaspoon of the powdered milk and stir until the powdered mixture is well mixed.

Add 1/32 teaspoon of salt and stir again.

Mix in the remaining powdered milk until combined, then add more powdered milk.

This is a great dessert to eat with a cup of coffee, tea or even a hot chocolate.