CUPCAKE Recipe

INGREDIENTS
110g butter, softened
110g caster sugar
110g plain flour
2 tsp baking powder
¼ tsp salt
2 medium eggs
1 tsp vanilla extract

METHOD
Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Fillings and Flavour Suggestions
You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:
Raspberry and Chocolate Cupcakes
Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.
Lemon Cupcakes
Fill each with 1 tsp lemon curd. Ice with lemon buttercream.
Caramel Cupcakes
Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana
Chocolate Cream Cupcakes
Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream.

Buttercream Icing Suggestions
For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.
For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.
For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.
For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk chocolate and 2 tbsp cocoa powder.

One-Bowl Chocolate Cupcakes

Ingredients:
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
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Rainbow Bright Cupcakes

Ingredients:
1 (18 ounce) box yellow cake mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
8 ounces sour cream
1 small vanilla instant pudding mix food coloring (Red, Blue, Yellow, Green and Purple) vanilla or cream cheese frosting, of choice.
Directions:

Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined. Batter will be nice and thick.

Divide batter evenly between 5 white or glass bowls. Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors. Stir well.

Spoon each color into paper lined cupcake tins until all are filled. Bake for 22-25 minutes or until cooked through. Remove and let cool completely. Frost with frosting of choice.

Lemon Gem Cupcakes

Ingredients:
Cupcakes
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
2/3 cup sugar, plus
2 tablespoons sugar
1 cup rice milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest

Frosting
1/4 cup vegan margarine, softened (non hydrogenated)
1/4 cup soymilk
2 tablespoons lemon juice
2 cups confectioners' sugar, sifted

Directions: 1. Preheat oven to 350°F. 2. Line a 12 muffing tin with paper liner. 3. Sift together flour, baking powder, baking soda, and salt. 4. In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest. 5. Pour the dry ingredients into the wet and mix until smooth. 6. Fill each muffin tin about 2/3 full. 7. Bake cupcakes for 17-20 minutes. 8. Remove cupcakes from muffin tin, and place on wire cooling rack. 9. Frost when fully cooled. 10. For the frosting: Beat the margarine with a hand mixer until fluffy. 11. Stir in soy milk and lemon juice. 12. Add confectioners’ sugar and mix until smooth. 13. Frost cupcakes.

Peanut Butter Truffle Cupcakes

Ingredients:
6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa

Batter
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee

Frosting
3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Directions: 1. For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth. 2. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. 3. Shape into twelve 1 inch balls. Roll in cocoa. Set aside. 4. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each. 5. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. 6. Add to creamed mixture alternately with buttermilk and coffee. 7. Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes. 8. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 9. In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency. 10. Frost cupcakes. Store in refrigerator.

Tiramisu Cupcakes (Uses Cake Mix)

Ingredients:
Cupcakes
1 (18 1/4 ounce) package white cake mix
3 eggs
1/3 cup oil
1 1/4 cups water
Liquid Coffee Layer
2/3 cup water, boiling
1/2 cup confectioners' sugar
1 1/2 tablespoons instant coffee
Mascarpone Filling
1 cup mascarpone cheese (from tub)
3 tablespoons Kahlua (or coffee extract)
1/4 cup sweetened condensed milk
1 (8 ounce) container french vanilla cool whip
Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract chocolate shavings (to garnish)

Directions: 1. Make mascarpone filling mix first & allow to chill 4-6 hours or overnight. 2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours. 3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below. 4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **. 5. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake. 6. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy. 7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

Red Velvet Cupcakes

Ingredients:
1 (18 1/4 ounce) package yellow cake mix
2 tablespoons unsweetened baking cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red food coloring (do not reduce amount!) cream cheese frosting (see Kittencal's Best Cream Cheese Frosting (Extra Creamy Option))

Directions: 1. Set oven to 350 degrees. 2. Line 24 regular-size muffin tins with paper or foil liners. 3. In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally. 4. Spoon the batter evenly between the muffin tins about two-thirds full. 5. Bake according to package directions for cupcakes or cake. 6. Remove from the pans immediately and cool on wire racks. 7. Spread tops with cream cheese frosting.

Oreo Cupcakes With Oreo Buttercream

Ingredients: cupcakes 3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tablespoon vanilla extract
20 oreo cookies (halves, with cream filling attached)

For the frosting
8 tablespoons butter, room temperature
1/2 cup vegetable shortening
4 cups powdered sugar (1 lb)
1/2 teaspoon butter flavoring or 1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
10 Oreo cookies, cut in half, for garnish

Directions:
1. Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
2. Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
3. Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
4. For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
5. Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

Tropical Spice Cupcakes

Ingredients:

Cupcakes
2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, room temperature
1/2 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon Grand Marnier
1 large orange, juice and zest of, for use in the recipe
1/2 cup coconut milk
1/2 cup buttermilk
1/2 cup coconut
Frosting
2 tablespoons orange juice, from the freshly juiced oranges (see above ingredients)
2 tablespoons coconut milk
1/2 teaspoon Grand Marnier
2 ounces cream cheese, room temperature
3 1/2-4 cups confectioners' sugar

Directions: 1. Preheat oven to 350 degrees. 2. Place 18 cupcake liners in muffin tins. 3. In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside. 4. Cream the butter with a mixer for a few minutes until soft and fluffy. 5. Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes). 6. Next, add the Grand Marnier and beat until incorporated. 7. Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary. 8. Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended. 9. Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full). 10. Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 11. Remove from the oven and let rest in the muffin pan for 15 minutes. 12. Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting. 13. Make frosting: Beat the cream cheese in a medium bowl until creamy. 14. Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese. 15. Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth. 16. Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth. 17. Add another cup of confectioner's sugar and beat until smooth. 18. Add 1/2 cup confectioner's sugar and beat until smooth. 19. At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer. 20. Spread the frosting on the cooled cupcakes.

Ultra Moist Starbucks Chocolate Cup Cake

Ingredients:
2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup canola oil
1 cup milk
1 teaspoon vanilla
8 ounces starbucks black coffee, cooled (or any brand can be substituted)
Directions:
1. Preheat oven to 350°. 2. In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together. 3. Stir in sugar, cocoa powder, salt, baking soda and baking powder. 4. Alternate stirring in flour and milk. 5. Don't worry if batter seems runny to you, this is normal and makes the cake so moist! 6. Pour batter into two greased 9-inch round cake pans. 7. Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full. 8. Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.). 9. After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, Magnolia Bakery's Vanilla Birthday Cake and Frosting). 10. TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container. 11. Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful.

Simple Vanilla Cupcakes

Ingredients:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence (optional)

Directions: 1. preheat oven to 375f or 170c; line muffin cups with papers. 2. cream butter and sugar till light and fluffy. beat in eggs one at a time. 3. add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla. 4. divide evenly among pans and bake for 18 minutes. let cool in pans.

Frog Cupcakes

Ingredients:
24 cupcakes, cooked and prepared for frosting
2 cups green frosting
24 gumdrops, green
48 white chocolate chips black decorating gel

Directions: 1. Ice cupcakes with green frosting. 2. Slice gumdrops in half (Note: If you have a Lammes Candies around you, they also have these green sours you can buy in bulk that work if you cannot find gumdrops). 3. Push one white chocolate chip piece into the bottom edge of the sticky part of the gumdrop, you want the point of the chip to stick in there. 4. Place gumdrops on cupcake like the frog's eyes and use the black icing to make a dot for the pupil. 5. Note: You can also use blue frosting and have it look like the frog is coming out of the water.

Pecan Pie Cupcakes

Ingredients:
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions: 1. Preheat oven to 350 degrees. 2. Combine all ingredients and mix well. 3. Spray a miniature muffin tin with non-stick cooking spray. 4. Fill each 3/4 full. 5. Bake in preheated oven for approx. 6. 18 minutes.

Black Bottom Cupcakes

Ingredients:
2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water, plus
2 tablespoons water
1/3 cup oil, plus
1 tablespoon oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup chocolate chips
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar slivered almonds, if desired

Directions: 1. Sift dry ingredients together in large mixing bowl. 2. Form well in center of dry ingredients and add water, oil, vinegar, and vanilla. 3. Beat with mixer until smooth. 4. Stir in chocolate chips. 5. In separate bowl, cream together cream cheese and powdered sugar. 6. Fill greased or paper-lined muffin cups 2/3 full with batter. 7. Drop 1/2 tsp of cream cheese mixture on top. 8. If desired, sprinkle with slivered almonds. 9. Bake at 375 for 12-15 minutes.

S'more Cupcakes

Ingredients:
Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 large marshmallows, cut in half plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted
Ganache

4 ounces semisweet chocolate
1/2 cup heavy cream
1/2 cup butter

Directions: 1. Preheat oven to 350 degrees 2. In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. 3. Separate the mixture in half into two bowls. 4. Stir cocoa into one bowl and the graham cracker crumbs into the other. 5. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined. 6. Repeat adding the same ingredients to the graham cracker crumb flour mixture. 7. Prepare the graham cracker crumb topping. 8. Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined. 9. Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface. 10. Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. 11. Sprinkle with more topping mixture. 12. Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops. 13. This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16. 14. Let cool and top with ganache. 15. Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth. 16. Pour over cupcakes and add more marshmallows if you desire

Banana Walnut Cupcakes With Cream Cheese Frosting

Ingredients:
Cupcakes
1 cup flour
2 bananas (mashed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup granulated sugar
3/4 cup brown sugar
2 eggs
1/2 cup butter
3/4 cup walnuts (in small pieces)
1/4 cup vanilla yogurt

Cream Cheese Frosting
4 ounces cream cheese
1 teaspoon vanilla
1 3/4 cups confectioners' sugar

Directions: 1. Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts. 2. Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes. 3. Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.

Pink Lemonade Cupcakes

Ingredients:
CUPCAKES

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 cup granulated sugar
1/4 cup canola oil
2 egg whites
1/3 cup frozen pink lemonade concentrate, thawed
1/4 cup buttermilk
3 drops red food coloring
FROSTING

1 1/2 cups icing sugar, sifted to remove lumps (or more as needed)
1/2 cup unsalted butter, room temp
1 pinch salt
1/4 cup whipping cream
2 teaspoons frozen pink lemonade concentrate, thawed
1 teaspoon lemon extract
3 drops red food coloring

Directions: 1. Pre heat oven to 350°F. 2. In a small bowl, mix together flour, baking powder, baking soda and salt. 3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth. 4. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth. 5. Add enough food colouring to turn batter light pink. 6. Scoop batter into paper lined muffin pans. 7. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. 8. Let cool in pan on rack for 10 minutes. 9. Remove cupcakes from pan and let cool completely on rack. 10. To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy. 11. Increase speed to high and beat until light and fluffy. 12. Add lemonade concentrate, lemon extract, beat 1 minute.

13. Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached. 14. Pipe or spoon frosting onto completely cooled cupcakes.

Drunken Butter Rum Cupcakes

Ingredients:
Cupcakes
1 cup pecans, chopped
1/2 cup coconut flakes
1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)
1 3/4 ounces vanilla instant pudding mix (about half a standard packet)
4 eggs, room temperature
1/2 cup whole milk, cold
1/2 cup vegetable oil
1/2 cup dark rum

for the Butter Rum Glaze
1/2 cup unsalted butter
1 cup sugar
1/2 cup dark rum for the Rum Buttercream frosting
16 ounces confectioners' sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
4 tablespoons dark rum, plus up to 2 tablespoons more, as needed.

Directions: 1. Preheat oven to 325 degrees F. 2. Line muffin pan with paper liners. 3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally. 4. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later. 5. Pour batter into prepared cups. 6. Bake for 30 minutes or until toothpick comes out of center completely clean. 7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY. 8. For glaze:. 9. Melt butter in saucepan. 10. Stir in 1/4 cup of the rum and sugar. 11. Boil 5 minutes, stirring constantly until thickened. Remove from heat. 12. Stir in remaining 1/4 cup of rum. 13. For Frosting:. 14. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting. 15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended. 16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. 17. Beat in more rum as needed for desire consistency for frosting. 18. To finish cupcakes:. 19. Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy. 20. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty. 21. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Pumpkin Cupcakes

Ingredients:
2 cups flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1/4 cup vegetable oil

Icing
250 g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla
1 cup icing sugar orange sprinkles (optional)

Directions: 1. In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side. 2. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. 3. Pour over dry ingredients stir until just moistened. 4. Spoon into large paper-lined muffins cups or spray with Pam. Filling to top. 5. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean. 6. Let cool on rack. 7. Icing:. 8. In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top. 9. Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

Lavender Cupcakes

Ingredients:
CUPCAKES
1/2 cup granulated sugar
1/4 teaspoon dried lavender flowers
1/2 cup butter, at room temperature
2 eggs
1 cup self-rising flour
2 tablespoons milk
FROSTING AND DECORATING
1 1/2 cups confectioners' sugar, sifted
1 egg white lilac food coloring
12 sprigs of fresh lavender (optional)
Directions:
1. CUPCAKES:. 2. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners. 3. Put the sugar and lavender flowers in a food processor. Process briefly to combine. 4. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy. 5. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups. 6. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool. 7. DECORATING:. 8. To decorate, gradually beat the confectioners’ sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing. 9. Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

Chocolate Cupcakes With Nutella-Kahlua Ganache and Ferrero Roche

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon orange zest
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup warm milk
2 teaspoons pure vanilla extract
12 ferrero rocher candies, roughly chopped
1/2 cup heavy cream
6 ounces nutella (4 oz if whipped ganache is desired)
1 teaspoon Kahlua
1/8 teaspoon salt

Directions: 1. Preheat oven to 350 degrees. 2. Sift together the flour, cocoa powder and baking soda in a large bowl. Add the salt. 3. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time. Beat in the butter, sour cream, milk and vanilla. 4. Gradually stir the flour mixture into the batter, until just combined. Do not over-beat. 5. Fill cupcake liners 2/3 full. 6. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan. Remove the cupcakes from the pan and cool completely. 7. Make the ganache. Heat the cream in a small sauce pan over medium heat until it just comes to a boil, being careful that it does not boil over. Remove from heat. In a double boiler over a gentle simmer, add the Nutella and pour the hot cream over all. Stir in the Kahlua and salt. Whisk until it becomes smooth and silky. Remove from heat and set aside. 8. Once the cupcakes have cooled, turn them upside down and carefully dip them into the ganache, allowing the excess to drip off. If you would rather a whipped topping, beat the ganache to desired thickness, then spread over the cupcakes. 9. Garnish each cupcake with one chopped Ferrero Rocher. 10. Enjoy!

Pineapple Upside-Down Cupcakes

Ingredients:
1 duncan hines pineapple supreme cake mix oil, and eggs called for on cake mix box pineapple juice, in place of water called for on box (you don't have to use pineapple juice, I just think it enhances the flavor!)
1 (20 ounce) can pineapple tidbits (save the juice!)
1 1/2 cups light brown sugar
1/2 cup butter, melted
24 maraschino cherries

Directions: 1. Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional). 2. Melt the butter. 3. Spray cupcake pan with cooking spray. (Do not use paper liners!). 4. Place one teaspoon of melted butter in the bottom of each cup of the pan. 5. Add one tablespoon of brown sugar on top of the melted butter. 6. Place one cherry in the center. 7. Scatter the tidbits around the cherry to form a circle. 8. Add cake mix on top of the pineapple. (3/4 full). 9. Bake for 18-20 minutes or until cupcakes are cooked. 10. Let the pan cool on a cooling rack for about 5 minutes. 11. Run a knife along the inside edge. 12. Invert cupcake pan on the cooling rack. 13. Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

Chocolate Cupcakes With Cheesecake Centers

Ingredients:
3 cups all-purpose flour
2 1/3 cups sugar, divided
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/8 teaspoons salt, divided
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
8 ounces cream cheese, softened
1 egg

Directions: 1. Heat oven to 350º. 2. In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt. 3. Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined. 4. Pour batter into paper lined muffin cups about 2/3 full. 5. Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake. 6. Bake for 20 to 25 minutes. 7. Cool completely.

Strawberry and Cream Cupcakes

Ingredients:
1 (18 1/4 ounce) box white cake mix (calls for Betty Crocker Super moist)
1 1/4 cups strawberry soda
1/3 cup vegetable oil
3 egg whites red food coloring
1 (16 ounce) can cream cheese frosting
1/2 cup white candy sprinkles fresh strawberries, if desired

Directions: 1. Heat oven to 350°F (325°F for dark or nonstick pans). 2. Place paper baking cup in each of 24 regular-size muffin cups. 3. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites. 4. Cool in pan 10 minutes; remove from pan to cooling rack. 5. Cool completely, about 30 minutes. 6. Stir 1 or 2 drops food color into frosting. 7. Frost cupcakes. 8. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. 9. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. 10. Garnish with fresh strawberries, if desired.

Barefoot Contessa's Carrot Cake Cupcakes

Ingredients:
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting
3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 lb confectioners' sugar

Directions: 1. Preheat the oven to 350°F 2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. 3. Add the eggs, 1 at a time. 4. In another bowl, sift together the flour, cinnamon, baking soda, and salt. 5. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. 6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. 7. Mix until just combined. 8. Line muffin pans with paper liners. 9. Scoop the batter into 22 muffin cups until each is 3/4 full. 10. Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean. 11. Cool on a rack. 12. Frosting:. 13. Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. 14. Add the sugar and beat until smooth. 15. When the cupcakes are cool, frost them generously and serve. 16. I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

Cherry Cheesecake Cupcakes

Ingredients:
28 cupcake liners

Filling
1 (8 ounce) package cream cheese, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
Cupcakes

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
2/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
28 vanilla wafers

Topping
1 (21 ounce) can cherry pie filling
1/4 cup powdered sugar

Directions: 1. Preheat oven to 350. 2. Line 28 cupcake cups with paper liners. 3. Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute. 4. Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes. 5. Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans. 6. Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes. 7. Remove from pans and cool on wire rack for 15 minutes before topping. 8. Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar. 9. Store in the refrigerator.

Zucchini Cupcakes

Ingredients:
Cupcakes
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: 1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. 2. Combine dry ingredients; add to the egg mixture and mix well. 3. Add zucchini and mix well. 4. Fill greased or paper-lined muffin cups two-thirds full. 5. Bake at 350°F for 20-25 minutes or until cupcakes test done. 6. Cool for 10 minutes before removing to a wire rack. 7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. 8. Cook and stir for 2 minutes. 9. Remove from the heat; stir in vanilla. 10. Cool to lukewarm. 11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. 12. Frost cupcakes.

Peppermint Cupcakes

Ingredients:
12 candy canes
1 (18 1/4 ounce) box of duncan hines moist deluxe devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1/4 teaspoon peppermint extract
16 ounces vanilla frosting

Directions: 1. Place the candy canes in a food processor or blender and grind to a fine powder. 2. Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees. 3. Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest. 4. Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center. 5. Once cupcakes are removed from oven cool them completely. 6. While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting. 7. Frost cooled cupcakes and enjoy, or store in an airtight container.

Marmalade Cupcakes

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
1 cup granulated sugar
3 large eggs
1 cup orange marmalade
1/2 cup buttermilk

Directions: 1. Preheat the oven to 350 degrees. 2. Line 18 muffin cups with cupcake papers. 3. In a medium bowl, stir together flour, baking powder, baking soda and salt. 4. Set aside. 5. In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes. 6. Add eggs, 1 at a time, beating well after each addition. 7. Beat in marmalade. 8. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture. 9. Beat just until combined. 10. Pour batter evenly into prepared cups, filling each about 2/3 full. 11. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. 12. Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks. 13. Frost as desired.
Double Chocolate Cupcakes 10

Ingredients:
1 1/2 cups flour
1/2 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/3 cup water
1/3 cup mini chocolate chip
1 teaspoon confectioners' sugar (optional)
Directions:
1. Combine dry ingredients. Make a well in the middle. 2. In a separate bowl, combine wet ingredients, including the 1/3 cup water. 3. Put wet mixture in the well of dry ingredients. Stir just until moistened. 4. Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes. 5. Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.). 6. Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks. 7. Number of muffins really depends on how full you fill your tins. 8. Sprinkle tops with confection's sugar, if desired.

Caramel Apple Cupcakes 24

Ingredients:
Cupcakes Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon apple pie spice
3/4 cup brown sugar, firmly packed
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/2 cup half-and-half cream (Traditional or Fat Free)
3 eggs
4 small apples, shredded or 2 cups shredded apples
3/4-1 cup caramel, bits

Frosting Ingredients
1/2 cup brown sugar, firmly packed
4 -5 tablespoons half-and-half cream
2 tablespoons butter
2 1/2-3 cups powdered sugar
1 teaspoon vanilla
Directions:
1. Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside. 2. Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples. 3. Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely. 4. Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes. 5. Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.

Peanut Butter Chocolate Chip Cupcakes 4-6

Ingredients:
1/2 cup creamy roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts, chopped (unsalted)
1/2 cup dark chocolate chips 73% cacao

Directions: 1. In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy. 2. Blend in salt and baking soda. 3. Mix in peanuts and chocolate. 4. Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins. 5. Bake at 350° for 20-25 minutes. 6. Cool for 2 hours. 7. Top with Vegan Chocolate Frosting. 8. Serve.

Moist Chocolate 20

Ingredients:
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
Directions:
1. Mix all of the ingredients well with a mixer or wooden spoon. It should be brown and smooth, free of lumps.
2. Bake at 350 F for 25 minutes.

Flowerpot Cupcakes 1

Ingredients:
1 unfrosted chocolate cupcake
1 piece fruit leather (strip)
2 -4 brightly coloured gumdrops
4 green gumdrops
2 -4 pretzel sticks

Directions: 1. With a fork, fluff up the surface of the cupcake to look like soil. 2. Cut the fruit strip slightly larger than the cupcake base and wrap it around to look like the bottom of a flower pot. Moisten strip if neccessary. Press ends together to secure. 3. Cut another strip slightly larger than the cupcake top and fold in half length wise. Wrap it around to look like the top of a flower pot. Moisten strip if neccessary. Press ends together to secure. 4. Cut thick slices from the centers of gumdrops. With sharp scissors, snip the gum drops into tulip shapes. 5. Trim the green gumdrops to form leaves. 6. Press "tulips" into pretzel stick "stems" and poke into "soil". 7. Arrange the "leaves" at the base of the flowers.

Mucho Margarita Cupcakes (Vegan) 12

Ingredients:
Cupcakes
1/4 cup lime juice, freshly squeezed
1 1/2 teaspoons lime zest, freshly grated
1 cup soymilk
1/4 cup canola oil
2 tablespoons tequila
1/2 teaspoon vanilla
3/4 cup granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing
1/4 cup margarine
1 tablespoon soymilk
3 tablespoons lime juice
1 tablespoon tequila tiny drop green food coloring
2 -2 1/2 cups confectioners' sugar
1 pinch kosher salt or 1 pinch coarse salt
1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)

Directions: 1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners. 2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. 3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth. 4. Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean. 5. Transfer cupcakes to a cooling ratck and cook completely before frosting. 6. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. 7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. 8. Spread icing on the cupckaes spreading all the way to the edges. 9. Roll the outer edge of the cupcakes in the sugar crystals.

Chocolate Chip Cupcakes 12 Ingredients:
2 1/2 cups white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup butter, at room temperature
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 tablespoon almond extract
2 eggs
1 cup low-fat milk
1/2 cup dark chocolate chips

Frosting
2/3 cup dark chocolate, coarsely chopped
3 1/2 tablespoons butter, at room temperature
1 pinch salt
3/4 cup sweetened condensed milk
1 tablespoon light corn syrup

Directions: 1. Preheat the oven at 325°F Insert liners into medium cupcakes pans. 2. Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda. 3. Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy. 4. Reduce speed to low, add eggs one at a time, mixing well. 5. Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth. 6. Add chocolate chips to mixture and stir. 7. Fill the cupcake liners two-thirds full. 8. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean. 9. Remove from oven and cool on wire rack for 10 minutes. 10. Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth. 11. Add salt, condensed milk, and corn syrup, mix. 12. Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
Coconut Cupcakes With Key Lime Frosting 4-6

Ingredients:
3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 baking soda
1/2 cup shredded coconut

Directions: 1. In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer. 2. Pulse in coconut flour, salt and baking soda. 3. Allow batter to sit and thicken just a bit. 4. Line a cupcake tin with unbleached baking cups. 5. Spoon ¼ cup cupcake batter into each cupcake liner. 6. Bake at 350° for 20-25 minutes. 7. Remove cupcakes from oven and allow to cool for 20 minutes. 8. Frost with Key Lime Icing and serve.