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These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
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If a churro and a cheesecake had a baby, this would be it.
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Stout gives these chocolate cupcakes a distinctive flavor.
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All the goodness of both banana cream and coconut cream pie in one.
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Get Strawberry Meringue Cake (Mostachon) Recipe from Food Network
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This is the only way my teenager will eat zucchini. His friends love them too! Tip: Use a food processor to shred the zucchini and carrot.
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Brown butter frosting is rich and flavorful version of frosting that goes quite nicely on brownies and only requires 4 simple ingredients.
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This recipe is by Oliver Strand and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. Use fresh or frozen raspberries for these easy cupcakes that are ready under 1 hour.
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Get Valentine's Cupcakes Recipe from Food Network
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The perfect breakfast is captured in these cupcakes made with pancake mix and buttermilk and frosted with a real maple-bacon buttercream.
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If you need an eggless recipe for rolled sugar cookies, this recipe with pecans and coconut is made without eggs.