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Chocolate Cupcakes

 

1 1/2 cups flour

3 Tablespoon cocoa powder

3/4 teaspooon baking soda

1/2 teaspoon baking powder

8 Tablespoons butter

1/2 cup sugar

2 eggs

2 ounces baking chocolate

3/4 cup milk

1 teaspoon vanilla extract

 

-Preheat oven to 350 degrees F and line 12 muffin cups with cupcake liners.

-Soften butter in microwave for about 20 seconds or until soft, do NOT melt.

-Begin to melt baking chocolate over a double boiler on low heat. Stir frequently.

-While butter is softening mix together in a medium bowl flour, cocoa powder, baking soda, and baking powder.

-Remove butter from microwave and beat in sugar until it becomes well incorporated and fluffy.

-Beat in eggs one at a time to butter/sugar mixture, and beat in melted chocolate.

-Add flour mixture and stir in vanilla.

-Pour batter into lined muffin cups, about half to three-quarters filled.

-Place in oven for 17-22 minutes.  Remove from oven and place on wire rack to cool.

 

*Recipe adapted from Hello, Cupcake! , Karen Tack & Alan Richardson

 

Carrot Cupcakes

 

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

6 Tablespoons butter

2 eggs

3/4 cup sugar

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cups carrots, grated

 

-Preheat oven to 350 degrees F and line 12 muffin cups with cupcake liners.

-Soften butter in microwave for about 20 seconds or until soft, do NOT melt.

-While butter is softening mix together in a medium bowl flour, baking soda, baking powder, nutmeg, and cinnamon.

-Remove butter from microwave and beat in eggs, sugar, milk, and vanilla extract until smooth.

-Slowly incorporate flour mixture to wet ingredients, add grated carrots and mix.

-Scoop batter into lined muffin cups, about half to three-quarters filled.

-Place in oven for 22-25 minutes.  Remove from oven and place on wire rack to cool.

 

*Recipe adapted from Hello, Cupcake! , Karen Tack & Alan Richardson

 

 

Chai Tea Cupcakes

 

-2 cups flour

-1/4 teaspoon baking powder

-1 Tablespoon chai tea powder

-4 Tablespoons butter

-3/4 cup packed light brown sugar

-2 egg whites

-2/3 cup buttermilk

 

-Preheat oven to 350 degrees F and line 12 muffin cups with cupcake liners.

-Soften butter in microwave for about 20 seconds or until soft, do NOT melt.

-While butter is softening mix together in a medium bowl flour, baking poweder, and chai powder.

-Remove butter from microwave and beat in light brown sugar and egg whites until fluffy.

-Slowly incorporate flour mixture to wet ingredients, add buttermilk and stir.

-Pour batter into lined muffin cups, about half to three-quarters filled.

-Place in oven for 20-23 minutes.  Remove from oven and place on wire rack to cool.

 

*Recipe adapted from 500 Cupcakes, Fergal Connolly

 

 

 

http://www.cupcakerecipes.com/

http://www.foodnetwork.com/recipe-collections/cupcake/index.html

http://dessert.food.com/recipes/cupcakes