Easy and Quick Recipes

Ingredients 1/2 cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2 1/2 cups chopped) 18 raspberries (36 if they are small) Confectioners' sugar, for serving Vanilla ice cream (optional) Directions Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired. Prep Time...

Ingredients For the Cupcakes 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 3/4 cup warm water 1/2 cup whole milk 1/4 cup sour cream 1/3 cup unsalted butter, melted 3/4 teaspoon pure vanilla extract 18 cupcake liners For the Topping 1 bag of jumbo marshmallows Directions Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth. Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes. Let cake cool slightly and change the oven to broil. Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the c...

Ingredients : 3 eggs 1 1/3 cups sugar 1/2 cup vegetable oil 1/2 cup orange juice 1 teaspoon almond extract 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1 1/2 cups shredded zucchini Frosting 1 cup packed brown sugar 1/2 cup butter or 1/2 cup margarine 1/4 cup milk 1 teaspoon vanilla extract 1 1/2-2 cups confectioners' sugar Directions : In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gr...