Cup Cake

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cupcakes
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We We call call for for using using a a mixer, mixer, but but you you can can stir stir these these together together by hand with great results. Because the mixer by hand with great results. Because the mixer adds adds more more air air to to the batter, youll end up with 17 cupcakes when you stir them the batter, youll end up with 17 cupcakes when you stir them by by hand hand rather rather than than the the 24 24 you you get get when when you you use use a a mixer. mixer.
Prep: 15 minutes Bake: 25 minutes Cool: 1 hour, 10 minutes Prep: 15 minutes Bake: 25 minutes Cool: 1 hour, 10 minutes
Party Cupcakes
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1 1 (18.25-oz.) (18.25-oz.) package package white white cake cake mix with pudding mix with pudding 1 1 14 cups buttermilk 11 4 cups buttermilk 14 cup butter, melted 4 cup butter, melted 2 2 large large eggs eggs 2 tsp. 2 tsp. vanilla vanilla extract extract
1 12 2
tsp. tsp. almond almond extract extract Vegetable Vegetable cooking cooking spray spray Coconut Coconut Buttercream Buttercream Toppings: Toppings: rainbow rainbow candy candy sprinkles, sprinkles, candy-coated chocolate candy-coated chocolate pieces pieces
1. 1. Beat Beat first first 6 6 ingredients ingredients at at low low speed speed with with an an electric electric mixer mixer just just until until dry dry
ingredients ingredients are are moistened. moistened. Increase Increase speed speed to to medium, medium, and and beat beat 2 2 minutes minutes or or until batter is smooth, stopping to scrape bowl as needed. until batter is smooth, stopping to scrape bowl as needed. 2. 2. Place Place paper paper baking baking cups cups in in muffin muffin pans, pans, and and coat coat with with cooking cooking spray; spray; spoon spoon batter evenly into cups, filling each two-thirds full. batter evenly into cups, filling each two-thirds full. 3. 3. Bake Bake at at 350 350 for for 25 25 minutes minutes or or until until a a wooden wooden pick pick inserted inserted in in center center comes comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from from pans pans to to wire wire racks, racks, and and cool cool 1 1 hour hour or or until until completely completely cool. cool. Spread Spread evenly evenly with with Coconut Coconut Buttercream, Buttercream, and and sprinkle sprinkle with with desired desired toppings. toppings. Store Store in in refrigerator. refrigerator. Makes 2 dozen. Makes 2 dozen.
Coconut Coconut Buttercream Buttercream

Prep: 10 minutes Prep: 10 minutes
12 1 2
1 1
cup cup butter, butter, softened softened (3-oz.) (3-oz.) package package cream cream cheese, cheese, softened softened
14 1 4
1 1 1 1
(16-oz.) (16-oz.) package package powdered powdered sugar sugar cup cream of coconut cup cream of coconut tsp. tsp. vanilla vanilla extract extract
1. 1. Beat Beat butter butter and and cream cream cheese cheese at at medium medium speed speed with with an an electric electric mixer mixer until until
creamy. creamy. Gradually Gradually add add powdered powdered sugar, sugar, beating beating at at low low speed speed until until blended. blended. Increase speed to medium, and slowly add cream of coconut Increase speed to medium, and slowly add cream of coconut and and vanilla, vanilla, beatbeating 3 cups. ing until until smooth. smooth. Makes Makes 3 cups.
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Marbled Chocolate Cupcakes

One bite into these chocolaty treats reveals a cream cheese surprise!
Prep: 30 minutes Bake: 25 minutes
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1 (18.25-oz.) package devil's food cake mix without pudding 1 tsp. vanilla extract 1 (8-oz.) package cream cheese, softened
3 cup sugar 1 large egg 1 cup semisweet chocolate morsels
1. Prepare cake mix according to package directions; stir in vanilla. 2. Place paper baking cups in muffin pans. Spoon batter evenly into cups, filling
each two-thirds full.

3. Beat cream cheese and sugar in a large mixing bowl at medium speed with
an electric mixer until fluffy. Add egg, beating well; stir in chocolate morsels. Spoon about 2 teaspoons cream cheese mixture into center of each cupcake; lightly swirl mixture with a wooden pick. 4. Bake at 350 for 20 to 25 minutes. Remove from pans immediately, and cool on wire racks. Store in refrigerator. Makes about 212 dozen.
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Double ChocolateOrange Cupcakes

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cupcakes
1 cup semisweet chocolate morsels 1 (18.25-oz.) package German chocolate cake mix 4 large eggs
1 3 cup butter, melted 114 cups orange juice 1 tsp. vanilla extract Orange Buttercream Garnish: orange zest
1. Microwave chocolate morsels in a 2-cup glass measuring cup at HIGH 1
minute, stirring after 30 seconds. Stir until smooth. Cool slightly.

2. Beat cake mix and next 3 ingredients at low speed with an electric mixer until
moistened. Increase speed to medium, and beat 1 to 2 minutes or until well blended and smooth. Add melted chocolate and vanilla, beating until blended. 3. Place paper baking cups in muffin pans. Spoon 14 cup batter evenly into cups. 4. Bake at 375 for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks. Spread with Orange Buttercream. Store in refrigerator. Garnish, if desired. Makes about 212 dozen.
Orange Buttercream
prep: 10 minutes
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cup butter, softened 2 tsp. grated orange zest
1 (16-oz.) package powdered sugar 3 Tbsp. orange juice
1. Beat butter and orange zest at medium speed with an electric mixer until
creamy. Gradually add powdered sugar, beating until well blended.

2. Stir in orange juice, adding additional orange juice, if necessary, to reach desired consistency. Makes about 212 cups.
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You can use a coffee scoop, which equals about 2 tablespoons, to measure batter into paper baking cups.
Peanut Butter Surprise Cupcakes

2 tsp. baking soda 2 tsp. salt 1 cup buttermilk 1 tsp. vanilla extract 30 milk chocolate kisses Powdered sugar
1 1
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cup butter, softened cups granulated sugar large eggs cup creamy peanut butter cups all-purpose flour tsp. baking powder
1. Beat butter at medium speed with an electric mixer until creamy. Gradually
add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add peanut butter, beating until smooth. 2. Combine flour, baking powder, soda, and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. 3. Place paper baking cups in muffin pans. Spoon 2 tablespoons batter into cups. Place 1 chocolate kiss on its side in center of batter in each cup. Top evenly with remaining batter, covering chocolate kisses. 4. Bake at 375 for 20 to 23 minutes or until golden brown. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks. Dust with powdered sugar. Serve warm or at room temperature. Makes 212 dozen.
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Candy Bar Cupcakes

Prep: Prep: 20 20 minutes minutes Cook: Cook: 5 5 minutes minutes Bake: Bake: 18 18 minutes minutes
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9 fun-size chocolate-coated 9 fun-size chocolate-coated caramel caramel and and creamy creamy nougat nougat bars bars 1 12 cup butter or margarine 2 cup butter or margarine 2 2 cups cups sugar sugar 1 1 cup cup shortening shortening 3 3 large large eggs eggs 1 2 2 cups all-purpose flour 1 2 2 cups all-purpose flour utes, utes, stirring stirring until until smooth. smooth. Set Set aside. aside.
1 1 tsp. tsp. salt salt 1 cups buttermilk 1 2 cups buttermilk 112 1 12 tsp. baking soda 2 tsp. baking soda 1 1 tsp. tsp. vanilla vanilla extract extract Chocolate-Marshmallow Chocolate-Marshmallow Frosting Frosting Garnishes: Garnishes: chopped chopped chocolate-coated chocolate-coated caramel caramel and and creamy creamy nougat nougat bars bars
1. 1. Melt Melt 9 9 candy candy bars bars and and butter butter in in a a heavy heavy saucepan saucepan over over low low heat heat about about 5 5 minmin-
minutes minutes or or until until well well blended. blended. Add Add eggs, eggs, 1 1 at at a a time, time, beating beating just just until until blended blended after after each each addition. addition. Combine Combine flour flour and and salt. salt. Stir Stir together together buttermilk buttermilk and and soda. soda. Gradually Gradually add add flour flour mixture mixture to to sugar sugar mixture, mixture, alternately alternately with with buttermilk buttermilk mixture, mixture, beginning beginning and and ending ending with with flour flour mixture. mixture. Beat Beat at at low low speed speed just just until until blended blended after each each addition. addition. Stir Stir in in melted melted candy candy bar bar mixture mixture and and vanilla. vanilla. after 3. Place paper paper baking baking cups cups in in muffin muffin pans; pans; spoon spoon batter batter into into cups, cups, filling filling twotwo3. Place thirds thirds full. full. Bake Bake at at 350 350 for for 18 18 minutes minutes or or until until a a wooden wooden pick pick inserted inserted in in center center comes comes out out clean. clean. Remove Remove cupcakes cupcakes from from pan; pan; cool cool completely completely on on wire wire racks. racks. 1 dozen. Spread with with frosting. frosting. Garnish, Garnish, if if desired. desired. Store Store in in refrigerator. refrigerator. Makes Spread Makes 2 212 2 dozen.
2. 2. Beat Beat sugar sugar and and shortening shortening at at medium medium speed speed with with an an electric electric mixer mixer about about 3 3
Chocolate-Marshmall ow Chocolate-Marshmall ow Frosting Frosting

Prep: Prep: 15 15 minutes minutes Cook: Cook: 5 5 minutes minutes
34 34
3 3 6 6
cups cups miniature miniature marshmallows marshmallows cup butter cup butter or or margarine, margarine, cut cut up up oz. unsweetened chocolate, oz. unsweetened chocolate, chopped chopped
34 34
6 6 1 1
cup cup evaporated evaporated milk milk cups cups powdered powdered sugar sugar Tbsp. Tbsp. vanilla vanilla extract extract
1. 1. Melt Melt first first 4 4 ingredients ingredients in in a a 2-quart 2-quart saucepan saucepan over over medium-low medium-low heat, heat, stirring stirring
until until smooth. smooth. Transfer Transfer mixture mixture to to a a large large bowl; bowl; place place into into a a larger larger bowl bowl filled filled with with ice and water. Gradually add powdered sugar, beating at low speed with ice and water. Gradually add powdered sugar, beating at low speed with a a handheld handheld electric mixer. mixer. Increase Increase speed speed to to medium-high, medium-high, and and beat beat 5 5 minutes minutes or or until until frosting frosting electric is 41 2 cups. 1 is cool, cool, thick, thick, and and desired desired spreading spreading consistency. consistency. Stir Stir in in vanilla. vanilla. Makes Makes 4 2 cups.
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Brown Sugar-Frosted Cupcakes

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cup shortening cups granulated sugar large eggs cups cake flour tsp. baking powder
2 tsp. salt 1 cup milk 1 tsp. almond extract 1 tsp. vanilla extract Brown Sugar Frosting
1. Beat shortening at medium speed with an electric mixer until fluffy; gradually
add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
2. Combine flour, baking powder, and salt; add to shortening mixture alternately
with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. 3. Place paper baking cups in muffin pans. Spoon batter into cups, filling half full. 4. Bake at 375 for 20 minutes. Remove cupcakes from pans, and cool on wire racks. Spread evenly with Brown Sugar Frosting. Store in refrigerator. Makes 3 dozen.
Brown Sugar Frosting

Prep: 5 minutes Cook: 13 minutes
1 cup butter or margarine 2 cups firmly packed dark brown sugar 12 cup dark corn syrup
4 6 1 2 4
tsp. cream of tartar cups sifted powdered sugar cup whipping cream tsp. vanilla extract
1. Melt butter in a heavy saucepan over medium-high heat. Whisk in brown
sugar, corn syrup, and cream of tartar; bring to a boil. Boil 5 minutes. (Do not stir.) Remove from heat. Gradually add powdered sugar alternately with whipping cream, ending with cream, beating at medium speed with a handheld electric mixer until smooth. Stir in vanilla. Spread on cupcakes immediately. Makes 4 cups.
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Whipped topping makes a convenient and tasty topping for these chocolate confections. Dont forget the mini morsels for an extra hit of chocolate.
Chocolate-Cream Cheese Cupcakes
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1 (18.25-oz.) package Swiss chocolate cake mix 1 (8-oz.) package cream cheese, softened 1 3 cup sugar 1 large egg
1 cup semisweet chocolate mini-morsels 1 (8-oz.) container frozen whipped topping, thawed Semisweet chocolate mini-morsels
1. Prepare cake mix according to package directions. 2. Place paper baking cups in muffin pans; spoon batter into cups, filling two-
thirds full.
3. Beat cream cheese and sugar at medium speed with an electric mixer until
fluffy. Add egg, beating well; stir in chocolate morsels. Spoon 1 heaping teaspoon cream cheese mixture into center of batter. 4. Bake at 350 for 25 minutes. Remove from pans, and cool on wire racks. Spread cupcakes with whipped topping, and sprinkle with chocolate minimorsels. Store in refrigerator. Makes 212 dozen.
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Chocolate-Mint Cupcakes
Prep: 10 minutes Bake: 25 minutes Cool: 1 hour, 10 minutes
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cupcakes
1 (18.25-oz.) package German chocolate cake mix 1 (16-oz.) container sour cream 1 4 cup butter, melted 2 large eggs
1 tsp. vanilla extract Vegetable cooking spray Chocolate-Mint Buttercream Garnish: shaved thin crme de menthe chocolate mints
1. Beat first 5 ingredients at low speed with an electric mixer just until dry
ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed. 2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into cups, filling two-thirds full. 3. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool. Spread cupcakes evenly with Chocolate-Mint Buttercream. Store in refrigerator. Garnish, if desired. Makes 2 dozen.
Chocolate-Mint Buttercream
Prep: 10 minutes
cup butter, softened 1 (3-oz.) package cream cheese, softened 1 (16-oz.) package powdered sugar 14 cup milk
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1 tsp. vanilla extract 1 cup dark chocolate morsels 14 cup finely chopped thin crme de menthe chocolate mints
1. Beat butter and cream cheese at medium speed with an electric mixer until
creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium; slowly add milk and vanilla, beating until smooth. 2. Microwave dark chocolate morsels in a microwave-safe bowl at MEDIUM (50% power) 112 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Gradually add melted chocolate to buttercream; beat until blended and smooth. Stir in chocolate mints. Makes 3 cups.
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The campfire treat is reinvented here as cupcakes. Graham crackers make up the cake while chocolate nuggets are slipped inside right after baking. Dont forget to top with the marshmallows!
2 3 112 3 112 112 2
S'more Cupcakes
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cup shortening cups sugar large eggs cups all-purpose flour cups graham cracker crumbs tsp. baking powder
1 114 1 24 4 1
tsp. salt cups milk tsp. vanilla extract chocolate nuggets cups miniature marshmallows cup chopped pecans
1. Beat shortening at medium speed with an electric mixer until fluffy. Gradually
add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
2. Combine flour and next 3 ingredients; add to egg mixture alternately with
milk, beginning and ending with flour mixture. Beat until blended after each addition. Stir in vanilla. 3. Place paper baking cups in muffin pans, and spoon 14 cup batter into cups. Bake at 350 for 18 minutes or until done. Quickly insert a chocolate nugget into center of each warm cupcake; top each with 4 or 5 marshmallows, gently pressing into melted chocolate. Sprinkle with pecans. Makes 2 dozen.
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Red Velvet Cupcakes

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cup shortening cup butter, softened cups sugar large eggs tsp. vanilla extract (1-oz.) bottle red liquid food coloring
3 cups all-purpose flour 2 Tbsp. unsweetened cocoa 1 tsp. salt 1 cup milk Cherry Chunk Frosting 312 dozen maraschino cherries with stems (optional)
1. Beat first 3 ingredients at medium speed with an electric mixer until fluffy.
Add eggs, 1 at a time, beating just until yellow disappears. Stir in vanilla and food coloring until blended. 2. Combine flour, cocoa, and salt. Add to shortening mixture alternately with milk, beginning and ending with flour mixture, beating just until blended. 3. Place paper baking cups in muffin pans. Spoon batter into cups, filling twothirds full. 4. Bake at 325 for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread evenly with Cherry Chunk Frosting. Top each with a maraschino cherry, if desired. Store in refrigerator. Makes 312 dozen.
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Cherry Chunk Frosting

Prep: 15 minutes
1 (8-oz.) package cream cheese, softened 12 cup butter, softened 6 cups powdered sugar
1 cup maraschino cherries, drained and chopped 1 cup chopped pecans, toasted 1 cup sweetened flaked coconut
1. Beat cream cheese and butter at medium speed with an electric mixer until
smooth and creamy. Add powdered sugar, beating until blended. Stir in cherries, pecans, and coconut. Makes 412 cups.
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Chocolate-Chocolate Cupcakes
Prep: 15 minutes Bake: 30 minutes Other: 35 minutes
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3 3
cup unsweetened cocoa cup all-purpose flour tsp. baking powder tsp. salt cup unsalted butter, softened cup sugar
3 large eggs 1 tsp. vanilla extract 1 2 cup sour cream 112 cups milk chocolate morsels Vanilla Frosting
1. Sift together first 4 ingredients in a medium bowl; set aside. 2. Beat butter and sugar at medium speed with an electric mixer until light and
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fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla. Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in chocolate morsels. 3. Place paper baking cups in muffin pans; spoon batter evenly into cups, filling completely full. 4. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; transfer to a wire rack, and cool completely. Spread cupcakes evenly with Vanilla Frosting. Store in refrigerator. Makes 1 dozen.
Vanilla Frosting
Prep: 10 minutes
12
cup unsalted butter, softened 3 cups powdered sugar
1 tsp. vanilla extract 2 to 3 Tbsp. milk
1. Beat butter at medium-high speed with an electric mixer until creamy.
Gradually add sugar; beat until smooth. Add vanilla and 2 tablespoons milk; beat just until blended. Add additional milk, if necessary, for desired spreading consistency. Makes about 134 cups.
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Chocolate-Peppermint shown Candy Cupcakes on

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Prep: 30 minutes Bake: 20 minutes Other: 10 minutes
1 1 4 3 4 4 1
cup unsalted butter, softened cups granulated sugar cup packed light brown sugar large eggs cup semisweet chocolate morsels, melted 1 cup buttermilk 1 tsp. vanilla extract
2 2 1 1 4 2 1 2
1
tsp. chocolate extract cups all-purpose flour tsp. baking soda tsp. salt cups white chocolate morsels cup crushed peppermint candy canes Vanilla Buttercream
12
1. Beat butter and sugars at medium speed with an electric mixer until creamy.
Add eggs, 1 at a time, beating just until blended. Add melted chocolate, beating until blended. Combine buttermilk and extracts in a bowl. Combine flour, soda, and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. 2. Place paper baking cups in muffin pans. Spoon batter into cups, filling about two-thirds full. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire racks. 3. Microwave white morsels in a glass bowl at HIGH at 30-second intervals until melted. Stir until smooth; spread on a foil-lined baking sheet. Sprinkle with peppermint candy. Chill until firm. Remove from foil; chop. Spread cupcakes with Vanilla Buttercream; sprinkle with candy mixture. Makes 2 dozen.
Vanilla Buttercream
Prep: 10 minutes
12
cup butter, softened 1 (16-oz.) package powdered sugar
13 cup milk 112 tsp. vanilla extract
1. Beat butter at medium speed with an electric mixer until creamy; gradually
add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla. Makes about 212 cups.

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Cup Cake

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IncredCupcakes_eap_kt_0808.

Coconut Coconut Buttercream Buttercream

Marbled Chocolate Cupcakes

3 cup sugar 1 large egg 1 cup semisweet chocolate morsels

each two-thirds full.

Double ChocolateOrange Cupcakes

1. Microwave chocolate morsels in a 2-cup glass measuring cup at HIGH 1

minute, stirring after 30 seconds. Stir until smooth. Cool slightly.

cup butter, softened 2 tsp. grated orange zest

1 (16-oz.) package powdered sugar 3 Tbsp. orange juice

creamy. Gradually add powdered sugar, beating until well blended.

Peanut Butter Surprise Cupcakes

Candy Bar Cupcakes

Chocolate-Marshmall ow Chocolate-Marshmall ow Frosting Frosting

Brown Sugar-Frosted Cupcakes

Brown Sugar Frosting

1. Melt butter in a heavy saucepan over medium-high heat. Whisk in brown

Chocolate-Cream Cheese Cupcakes

Red Velvet Cupcakes

Cherry Chunk Frosting

cup unsalted butter, softened 3 cups powdered sugar

1 tsp. vanilla extract 2 to 3 Tbsp. milk

1. Beat butter at medium-high speed with an electric mixer until creamy.

Chocolate-Peppermint shown Candy Cupcakes on

Prep: 30 minutes Bake: 20 minutes Other: 10 minutes

cup butter, softened 1 (16-oz.) package powdered sugar

13 cup milk 112 tsp. vanilla extract

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