Very Vanilla Cupcakes:. Preheat oven to 350 \u00b0F
n package for cupcakes, 18-22 minutes. Cool cupcakes in pan for 15 minutes
For cupcakes:.
Beat butter until softened.<
e extra can be used for fudge sauce over ice-cream
For cupcakes: In a large bowl, stir
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
inutes for cupcakes, about 35 minutes for a cake).
Cool completely before icing
n medium to high speed for 30 seconds. Add sugar and
efore frosting.
Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs
ondensed milk; set aside.
For Cupcakes: Sift together ALL dry ingredients
ase with batter.
Bake for 15-20 minutes or until
For cupcakes:
Preheat oven to 350
In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
Makes enough for over 16 cupcakes.
For Cupcakes:.
Preheat oven to 180C
.:. For the Cupcakes .:.
Preheat oven to 350
and a wire rack for cooling.
For the cupcakes: Preheat the oven
t back in the oven for a few more minutes.
15 to 18 minutes. Transfer cupcakes to a rack to cool
Cupcakes: Heat oven to 350\u00b0F
Preheat oven to 350 degrees F.
Combine cake mix, eggs, applesauce and Mott's Strawberry Boom in mixer. Mix until completely combined, about 3 minutes.
Portion batter into greased or lined cupcake tin holder.
Bake 23-25 minutes or until toothpick inserted into cupcake comes out clean. Let cool completely before icing.
While cupcakes are baking, combine all ingredients for icing together in mixing bowl, using electric mixer. Ice cupcakes. Serve.