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Results 71 - 80 of 1,400 for 1960s cupcakes
Preheat oven to 350°F. Line ... fluffy. Wait for cupcakes to cool before frosting. Makes ... Will have extra frosting. Recipe can be doubled.
Follow the directions on the side of the cake box but put the pudding in when you add the "dry" ingredients add the pudding mix. Follow ...
Preheat oven according to directions ... muffin pan. For cupcakes to release easier when unwrapped, ... top of each cupcake. Makes 24 cupcakes.
Combine flour, salt and baking powder in a mixing bowl; set aside. Whisk together egg yolks and add butter and sugar. Fold yogurt and ...
Preheat oven to 375°F. Coat interiors of 8 cups in a standard (2 1/2 x 1 1/4-inch) muffin tin with butter. Sprinkle a coating of sugar on ...
Preheat oven to 350°F. Cream ... stir in milk. When all mixed, stir sprinkles into batter. Bake at 350°F for 18 to 24 minutes. Makes 12 cupcakes.
Mix flour, sugar, and cocoa powder well. Then add egg, butter, and vanilla. Stir until not lumpy. Last mix in baking powder and salt. Bake ...
Preheat oven to 350°F. Put ... cupcake holders. Bake at 350°F for 30 minutes or until golden on top. Let cool. Serve cupcakes topped with Cool Whip.
Preheat oven to 350°F. Line ... extract until fluffy and smooth. Add food coloring, beat until blended. Spread over cupcakes, top with cherries.
Preheat oven to 350°F. Line ... whipped topping onto cupcakes. In a small bowl, ... syrup. Drizzle over whipped topping. Garnish with strawberries.
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