Banana Chocolate Chip Muffins

these are fluffy and lovely!

1 3/4 cup all purpose flour

3/4 cup sugar

1 tsp each baking soda and powder

1/2 tsp salt

1 egg

1/2 cup vegetable oil

1/2 cup sour cream or plain yogurt

1 tsp vanilla

1 cup banana

1 cup chocolate chips

Combine flour, sugar, baking powder, baking soda, and salt. Mix yogurt/sour cream, oil, vanilla, and egg just till combined. Stir in dry ingredients just till combined. Add banana and chocolate chips. Fill lined cupcake tin almost to the top, more than 2/3. These dome really nicely. Bake at 350 for 20-22 minutes (when edges are slightly golden). Cool on rack (if you can wait that long!)

Red Velvet Cupcakes

Red Velvet Cupcakes

1 (18.25 oz) box yellow cake mix
5 eggs
1/2 cup vegetable oil
1 cup low-fat or regular buttermilk
2 tablespoons cocoa powder
2 ounces red food coloring (be careful, I have a red hand!)

In a large bowl, combine the dry cake mix and the ingredients listed above. Do not add the ingredients listed on the cake box. Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Let the cake cool completely on a wire rack before frosting.

Cream Cheese Frosting

1(8 oz.) package cream cheese, softned
1/2 stick butter, softened
1/2 box plus 2 tablespoons confectioner's sugar
1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. Frost your cake.

Enjoy.

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Magnolia Bakery Vanilla Cupcakes

• CUPCAKES:

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 cup milk

• 1 teaspoon vanilla extract

• ICING:

• Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract