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