Recipe for cupcakes and sugar cookies?

Question by ♥Angel Eyez♥: Recipe for cupcakes and sugar cookies?
OK, I need 2 recipes. I am planning a baby shower and I want to make both sugar cookies for the guests to take home and cupcakes for dessert. Although I am a pretty good cook, I am not much of a baker. I need a recipe for SOFT sugar cookies that can be rolled out and cut into shapes(using cookie cutters). I also need a recipe for cupcakes that makes large quantities, I need a recipe for the icing. I looked on FoodNetwork.com but they only have one recipe for chewy sugar cookies and I don’t know if I would be able to roll it out and cut into shapes. Please help…..the party is this Saturday!

Best answer:

Answer by shellnpepe
OLD FASHIONED SUGAR COOKIE (SOFT)

2 c. shortening
2 1/2 c. white sugar
1 tsp. salt
2 tsp. vanilla
1/2 tsp. nutmeg
4 eggs
1 c. milk
6 c. flour
3 rounded tsp. baking powder

Cream shortening and sugar as in cakes. Add eggs one at a time. Mixing well after each. Sift flour, salt, baking powder and nutmeg together. Add dry ingredients and milk alternately, small amounts of each mixing thoroughly after each addition. Mix in vanilla. Drop by teaspoons on cookie sheet that was greased and floured like for cakes. Grease and flour only once. Can sprinkle cinnamon/sugar mixture on dough before baking or can be iced after baking.
Bake at 375 degrees for 12 minutes only. Makes a very large batch and cookie will stay soft. Store in Tupperware with slice of bread to keep soft.

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VANILLA CUPCAKES

1 c. butter
2 c. sugar
4 eggs
About 4 c. sifted all-purpose flour
1 tsp. vanilla
1 tsp. ground nutmeg
1/2 tsp. soda
1 c. milk

Cream butter and sugar until well blended. Add eggs one at a time and beat well. Sift flour and add nutmeg and soda. Add to mixture alternately with milk. Add vanilla. Pour into cupcake pans and bake at 350 degrees for 30 minutes. Yield about 3 dozen.
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MOIST CHOCOLATE CUPCAKES

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar

Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.
Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.

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NO FROST CUPCAKES

1 box German chocolate cake mis
8 oz. pkg. cream cheese
3/4 c. sugar
1 egg
Pinch salt
6 oz. chocolate chips

Prepare cake mix according to directions. Cream together cream cheese and sugar. Add egg, salt, and chocolate chips to cream cheese mixture. Fill cupcake holders 1/2 full with cake mix. Drop 1 teaspoon cream cheese mixture in center of each cupcake. Bake at 350 degrees for 25 to 30 minutes
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CREAM CHEESE FROSTING

1/2 c. butter
1 small package cream cheese
1 tsp. vanilla
1 lb. confectioners sugar

Combine butter, cream cheese, and vanilla. Beat until smooth.
Gradually add the sugar, while beating well.

If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.

Add your own answer in the comments!

Posted by in Holiday Cookies and tagged with cookies, Cupcakes, Recipe, Sugar | Trackback
  1. wedge_antilles_nrsfc says:

    Holiday Cutouts

    Cookies
    1 1/2 cups powdered sugar
    1 cup butter or margarine, softened
    1 teaspoon vanilla
    1/2 teaspoon almond extract
    1 egg
    2 1/2 cups Gold Medal® all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cream of tartar
    Colored sugars, candy sprinkles and nonpareils, if desired
    Frosting
    2 cups powdered sugar
    1/2 teaspoon vanilla
    2 tablespoons milk or half-and-half

    1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
    2. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
    3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
    4. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

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    Easy Topped Cupcakes
    Prep: 30 minutes
    Freeze: 4 hours

    Ingredients
    1 recipe Butter Pecan Ice Cream “Frosting” or Banana Split “Frosting”
    1 package 2-layer-size 2-layer-size desired flavor cake mix

    Directions
    1. Prepare and freeze desired ice cream “frosting.” Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside.

    2. Prepare and bake cake mix according to package directions for cupcakes using prepared muffin cups. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

    3. Remove paper bake cups, if using, from 12 of the cupcakes. Save remaining cupcakes for another use. Place the 12* cupcakes on serving plates or in shallow bowls. Top each cupcake as directed in the “frosting” recipes below. Serve immediately. Makes 12 topped cupcakes.

    4. Butter Pecan Ice Cream “Frosting”: Line a large baking sheet with waxed paper; set aside. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of butter pecan ice cream onto prepared baking sheet. Cover and freeze 4 hours or up to 3 days. To serve, place a scoop of ice cream on each cupcake. Top evenly with 3/4 cup caramel ice cream topping and 3/4 cup chopped toasted pecans.

    5. *Note: Assemble only as many desserts as you are serving. Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 3 months. Thaw cupcakes before assembling.

    6. Banana Split “Frosting”: Prepare Butter Pecan Ice Cream “Frosting” as above, except substitute strawberry or banana split ice cream for the butter pecan ice cream. Top ice cream with 3/4 cup chocolate fudge ice cream topping, 1 cup chopped banana, and 3/4 cup chopped dry-roasted peanuts instead of the caramel topping and pecans.

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    Tangerine Cupcakes with Coconut Frosting

    Ingredients
    4 eggs
    4 egg yolks
    1/2 cup buttermilk
    1 teaspoon vanilla
    1/2 cup cooking oil
    2-1/3 cups cake flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    3/4 cup butter, softened
    2 cups granulated sugar
    1 tablespoon finely shredded tangerine or orange peel
    3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
    1 8-ounce package cream cheese, softened
    6 tablespoons butter, softened
    1/2 teaspoon vanilla
    3 cups powdered sugar
    Flaked coconut

    Directions
    1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.

    2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.

    3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.

    4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.

    5. Tip: If you don’t have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.

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    Lemon Cupcakes
    20 to 24 cupcakes
    Bake: 20 to 25 minutes

    Ingredients
    2 cups all-purpose flour
    2-1/2 teaspoons baking powder
    1/4 teaspoon salt
    2/3 cup shortening
    1 cup sugar
    3 eggs
    2/3 cup milk
    1 tablespoon finely shredded lemon peel
    2/3 cup sugar
    1/3 cup lemon juice
    Lemon peel curls (optional)
    Fresh lemon balm leaves (optional)

    Directions
    1. Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Combine flour, baking powder, and salt; set aside.

    2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Stir in the 1 tablespoon lemon peel. Spoon batter into prepared muffin cups. (Fill any empty, greased muffin cups with water to avoid damaging pan.)

    3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.

    4. In a small mixing bowl stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months. Before serving, garnish with lemon peel curls and lemon balm leaves, if desired. Makes 20 to 24 cupcakes.

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    Old-Fashioned Sugar Cookies
    Prep: 20 minutes
    Chill: 3 hours
    Bake: 10 minutes per batch

    Ingredients
    1-1/4 cups shortening
    2 cups sugar
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. ground nutmeg
    1/4 tsp. salt
    2 eggs
    1 tsp. vanilla
    1/2 tsp. lemon extract
    4-1/2 cups all-purpose flour
    1 cup buttermilk or sour milk
    Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar

    Directions
    1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

    2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.

    3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

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    Sugar Cookie Cutouts
    Prep: 30 to 45 minutes
    Chill: 3 hours
    Bake: 7 minutes per batch

    Ingredients
    1 cup butter, softened
    1 cup shortening
    2-1/4 cup granulated sugar
    1 tablespoon baking powder
    Dash salt
    3 egg
    1 tablespoon vanilla
    6 cups all-purpose flour
    Semi-sweet chocolate, melted (optional)

    Directions
    1. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

    2. Divide dough in half. If necessary, cover and chill the dough for 3 hours or until it is easy to handle.

    3. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet.

    4. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack; cool. Dip cookies in chocolate, if desired. Let stand for 30 minutes, or until chocolate is set. Makes 108 to 144 cookies.

  2. grdangel says:

    How about mini cheesecakes? My grandma makes these and they are wonderful.

    Miniature Cheesecakes

    1 1/2 packages (8 oz size) cream cheese
    1/2 cup sugar
    2 eggs
    3/4 tsp vanilla

    Topping:
    1 cup sour cream
    1/4 cup sugar
    1/2 tsp vanilla
    strawberry or pineapple preserves

    Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

    Add eggs, on at a time, beating well after each addition.

    Add 3/4 tsp vanilla and beat until smooth and creamy.

    Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

    Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

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