Cake Paper Cups

Who has the ULTIMATE cup cake recipe?

Can anyone give me their ultimate cup cake recipe that will sit perfectly next to my cup of tea? The simpler the better, as long as it fits in a paper case, is pretty simple and tastes heavenly. Thanks - I can't wait!

Yellow Cupcakes & Cream Cheese Icing

For the cupcakes:
18 tablespoons (2¼ sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1½ teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1¼ teaspoons pure vanilla extract

Heat the oven to 350ºF. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

--Ina Garten
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Orange Cupcakes with Orange Cream Cheese Frosting

by Judith Sutton, “Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life”

Makes 24 cupcakes

Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.

for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp. baking powder
½ teaspoon salt
14 Tbsp. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1½ cups whole milk

Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.

2. Whisk together the flour, baking powder, and salt in a medium bowl.

3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.

4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)

For the frosting
1 (8-oz.) pkg. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar

Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.

2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)

--Leite’s Culinaria

The 5 Minutes Microwave Chocolate Cake in Paper Cup