Easy Cupcake Recipes: A Simple Step by Step Sweet Cupcake Book (4 page)

1-3/4 c Whole wheat pastry flour
1 tb Baking powder
1/4 ts Ground nutmeg
1/4 c Butter, softened, PLUS
2 tb Butter, softened
1/2 c Honey, warmed
8 Egg yolks, lightly beaten
1 tb Lemon juice
1/2 c Milk
—-Lemon Filling—-
2 tb Cornstarch, dissolved in 1
-cup cold water
1/2 c Honey
2 Egg yolks, lightly beaten
1/4 c Lemon juice
1 ts Butter

Makes 1 to 1-1/2 dozen *DIRECTIONS* Preheat oven to 325F. Butter muffin tins or line with paper cups. Sift flour with baking powder and nutmeg. In a large bowl beat together butter and honey for 3 minutes. Add egg yolks and continue to beat until fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes. Makes 1 to 1-1/2 dozen cupcakes. Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using. Yields about 1-1/2 cups. Shared by: June Hoffman 4/93 From Gemini”s MASSIVE MealMaster collection at
www.synapse.com/~gemini

Great Chocolate Cupcakes

1/2 lb Unsalted Butter
1/2 c Chocolate Chips — –or–
3 oz Semisweet Chocolate
2 lg Eggs
1 tb Coffee Liqueur — –or –
Water
1/4 c Brown Sugar, Packed
1/3 c White Sugar
1 ts Coffee Espresso
2 c Flour
1 ts Vanilla
1/2 c Pecans — chopped
24 Pecan Halves

Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk first) and liqueur (water), then stir in flour, sugar, espresso, and 1/2 cup nuts. Heat oven to 350. Line mini-muffin pan with mini paper liners, spoon batter in–3/4 full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean. Makes 24. These are great and sweet too (the little cakes look perfect topped with the pecans. Recipe By : STEPHANIE RAWLINS From Gemini”s MASSIVE MealMaster collection at
www.synapse.com/~gemini

Ginger Cupcakes

2/3 c Molasses
1/2 c Sugar
1/2 c Shortening
1 ts Ginger
1 ts Cinnamon
1 ts Baking soda
2 c Sifted cake flour
1 c Sour milk
2 Eggs, beaten

Heat first 5 ingredients to boiling, stirring constantly. Cool to lukewarm. Sift soda and flour together and add alternately with milk and eggs, beating thoroughly after each addition. Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes. Randy Rigg The Pinnacle Club BBS 812-963-9139 From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini

2 c All-purpose flour
1 ts Baking powder
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Baking soda
2 Egg whites, slightly beaten
2/3 c Molasses
2/3 c Water
6 tb Cooking oil
Sifted powdered sugar,
-optional

Line 16 2 1/2 inch muffin cups with paper bake cups; set aside. In a medium-mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda, and salt. In a small mixing bowl, stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended. Spoon into prepared muffin cups. Bake in a 350* oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. NOTES: No Cholesterol The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies. Recipe by: B.H.&G New Dieter’s Cookbook Posted to MC-Recipe Digest V1 #536 by [email protected] on Mar 22, 1997

Fudge Cupcakes

4 Squares semi-sweet chocolate
2 Sticks butter
3 c Broken pecans
1-3/4 c Sugar
1 c Unsifted flour
4 lg Eggs
1 ts Vanilla

Melt chocolate and butter in saucepan. Add pecans and stir until well coated. In a bowl, combine sugar, flour and eggs. Blend well. Stir in chocolate mixture; add vanilla. Do not beat! Place paper baking cups in muffin tin and completely fill with batter. Bake at 350 for 35 minutes. Cool 8-10 minutes in tins. Makes 14-16 cupcakes. MRS RAY FULLER (MARY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey

2/3 c Semi-sweet chocolate chips
6 oz Butter
1-1/4 ts Vanilla extract
4 Eggs; large
1-1/2 c Sugar
1 c All-purpose flour
Filling:
8 oz Cream cheese, softened
1/4 c Sugar
1 Egg, beaten; large
1/2 c Semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool completely on a rack before storing in a covered container. From Gemini’s MASSIVE MealMaster collection at
www.synapse.com/~gemini

Cream Cheese Cupcakes

1 pk (3 oz) cream cheese;
-softened
1 pk (18.25 oz) yellow cake mix
1-1/4 c Water
1/2 c Butter or margarine; melted
3 Eggs
Chocolate frosting; optional

In a mixing bowl, beat cream cheese until smooth. Add cake mix, water, butter and eggs; mix well. Spoon batter by 1/4 cup fulls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired. Recipe by: Quick Cooking – March/April 1998 Posted to MC-Recipe Digest by The Taillons on Apr 08, 1998

Recipe Type:
Free Cake Recipes
Recipe Preparation:
bake
Cooking Temperature:
Recipe Serves:
12

2 Bars (7-oz) milk chocolate
6 Eggs
1/4 c Plus
2 tb Flour

From: Laura Hunter Date: Wed, 31 Jul 1996 16:10:48 -0400 Heat oven to 325. Line a standard-size 12-cup muffin pan with paper liners. Melt chocolate in top of double boiler over simmering water. Stir eggs and flour into melted chocolate with wire whisk or wooden spoon. Ladle into prepared muffin-pan cups, dividing equally. Bake in 325 oven for about 12 minutes or until set, but centers are still liquid. Cool cupcakes in pan for 5 to 10 minutes. Centers will set into warm mousse. Garnish with chocolate curls, if desired. Peel off the cupcake papers carefully. Makes 12. EAT-L Digest 30 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
http://www.erols.com

Chocolate Peanut Butter Cupcakes

2 c Bisquick
1/4 c Sugar (granulated)
1 Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1-1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1-1/2 tb Hot water
2/3 c Chopped peanuts

Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full Bake until golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Taken from: Bisquick side panel. (1988) From Gemini’s MASSIVE MealMaster collection at
www.synapse.com/~gemin

Chocolate Cupcakes

2-1/2 c White flour
2/3 c Cocoa powder
2 c Sugar
1/2 ts Salt
6 tb Apple sauce
2-1/4 c Water
1 ts Vanilla extract
2 tb Rice or white vinegar
2 ts Baking soda

In large bowl, whisk together dry ingredients. In a separate bowl combine liquid ingredients. Stir liquid into dry ingredients until blended. Fill non-stick sprayed muffin pans. Bake in preheated 375 oven for 25 minutes. Remove from pan and place on a rack to cool. Makes 18 cupcakes. NOTES: no eggs or dairy products Recipe by: Vegetarian Times Posted to fat free digest V98 #018 by Ilene Goldman on Jan 18, 1998

Chocolate Chip Cupcakes

1 pk (18.5oz) yellow cake mix
1 pk (3.4oz) instant vanilla
-pudding mix
1 c Water
1/2 c Vegetable oil
4 Eggs; * see note
1 c Miniature semisweet
-chocolate chips
16 oz Chocolate or vanilla
-frosting
Additional miniature
-semisweet chocolate chips;
-optional

In a mixing bowl, combine cake and pudding mixers, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Stir in chocolate chips. Fill greased or paper-lined muffin cups with 1/4 cup batter. Bake at 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Frost. Decorate with additional chips if desired. Yield: 2 1/2 dozen. NOTES : From Logan, Utah, Paula Zsiray says ‘These crowd-pleasing cupcakes are quick, moist and yummy! Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak on Jan 17, 1998

Chocolate Cappuccino Cupcakes

24 Reynolds foil bake cups
1 pk Chocolate cake mix (1lb 2.25
-oz )
1/4 c Instant coffee, divided
2 ts Hot water
1 cn (16 oz.) cream cheese
-frosting
1/2 c Semi-sweet chocolate morsels
2 ts Vegetable oil
Reynolds crystal color
-plastic wrap

Preheat oven to 350° F. Place foil bake cups in muffin pans; set aside. Prepare cake mix following package directions for cupcakes, adding 2 tablespoons instant coffee before mixing. Fill bake cups 2/3 full with cake batter. Bake following package directions until toothpick inserted in center comes out clean, 18 to 20 minutes. Cool. Dissolve remaining instant coffee in hot water; stir frosting into mixture until smooth. Frost cupcakes. In small microwave-safe dish, stirring once, microwave chocolate morsels and oil on HIGH power until chocolate is melted, 1 to 1 1/2 minutes. Drizzle melted chocolate over frosted cupcakes. When chocolate is set, place cupcakes on platter, set aside. Two wrap, crisscross two long sheets of Reynolds Crystal Color Plastic Wrap and place platter of cupcakes in the center. Bring opposite sides of plastic wrap together and twist to seal at top. Tie with ribbon. Busted by Gail Shermeyer <[email protected]> on May124, 997 Recipe by: TVFN: REYNOLDS SPECIAL RECIPES Posted to MC-Recipe Digest V1 #641 by [email protected] (Shermeyer-Gail) on Jun 09, 1997

Cherry Cupcakes

1 Box; (18-3/4- ounce)
-chocolate cake mix
3 Eggs
1-1/3 c Water
1/2 c Vegetable oil
1 cn (21-ounce) cherry pie
-filling and topping
1 cn (16-ounce) vanilla frosting

These taste treats are a natural for school parties or potluck suppers. Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350-degree oven 20 to 25 minutes. Cool in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries. Posted to recipelu-digest Volume 01 Number 667 by Karen Coe on Feb 1, 1998