Cupcakes Coloor Our Life

CUPCAKES; COLOOR OUR LIFE
Classic cupcakes
Ingredients
 2 cups self-raising flour, sifted

 3/4 cup caster sugar
 3/4 cup milk
 125g butter, melted, cooled
 2 x 59g eggs, beaten
 1 teaspoon Queen Natural Vanilla Essence
 Sprinkles and lollies, to decorate
 Icing
 1 1/2 cups pure icing sugar
 Pink food colouring, optional
 1 to 1 1/2 tablespoons water
Method
1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line
holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the
centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir
gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer
inserted into the centre comes out clean. Stand in pan for 5 minutes before
transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until
smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and
lollies.
Chocolate-Candy Cane
Cupcakes
Ingredients
 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided

 1 (18.25 ounce) package (2 layer size) chocolate cake mix
 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
 4 eggs
 1 cup BREAKSTONE'S Sour Cream
 1/2 cup oil
 1/2 cup water
 6 small candy canes, crushed, divided
 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Directions
1. Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake
mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until
moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp.
candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
2. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool
completely.
3. Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes.
Top with remaining candy.
Frog Cupcakes
Ingredients
 1 (18.25 ounce) package white cake mix

 1 (16 ounce) can prepared vanilla frosting
 6 drops green food coloring, or as needed
 1/4 cup green decorator sugar
 12 large marshmallows
 48 semisweet chocolate chips
 1 drop red food coloring
Directions
1. Bake cupcakes according to the directions on the package. Allow them to cool
completely.
2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring.
Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3. Cut the marshmallows in half to make two circles. Dip half of each
marshmallow piece into water and dip into the green sugar to make the
eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a
little bit of white icing to glue a chocolate chip into the center of each eye for
the pupil.
4. Mix the remaining frosting with red food coloring to make pink. Use the pink
icing to draw smiling mouths and nostrils or even tongues on the frogs.
Grandma Gudgel's Black
Bottom Cupcakes
Ingredients
 1 (8 ounce) package cream cheese

 1 egg
 1/3 cup white sugar
 1/8 teaspoon salt
 1 cup semisweet chocolate chips

 1 1/2 cups all-purpose flour
 1 cup white sugar
 1/4 cup cocoa
 1 teaspoon baking soda
 1 cup water
 1/3 cup vegetable oil
 1 tablespoon distilled white vinegar
 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
2. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water,
oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream
cheese mixture.
5. Bake for 30 to 35 minutes.
Lemon Cream Cupcakes
Ingredients
 1 cup butter or margarine, softened

 2 cups sugar
 3 eggs
 2 teaspoons grated lemon peel
 1/2 teaspoon baking powder
 2 cups sour cream
 FROSTING:
 3 tablespoons butter or margarine, softened
 2 1/4 cups confectioners' sugar
 2 tablespoons lemon juice
 3/4 teaspoon vanilla extract
 1/4 teaspoon grated lemon peel
 1 tablespoon milk
Directions
1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and
vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour
cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream
butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat
until smooth. Frost cupcakes.
Black Bottom Cupcakes II
Ingredients

 1/4 cup unsweetened cocoa powder
 1 cup water
 1 tablespoon vinegar

 1 (8 ounce) package cream cheese, softened
 1 egg
 1/3 cup white sugar
 1 cup miniature semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper
liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar
and vanilla. Beat in the flour mixture until incorporated. Set aside.
3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the
chocolate chips.
4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the
cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly
pressed, 20 to 25 minutes.
Cream Filled Cupcakes
Ingredients
 3 cups all-purpose flour

 2 cups white sugar
 1/3 cup unsweetened cocoa powder
 2 teaspoons baking soda
 1 teaspoon salt
 2 eggs
 1 cup milk
 1 cup water
 1 cup vegetable oil

 1/4 cup butter
 1/4 cup shortening
 2 cups confectioners' sugar
 1 pinch salt
 3 tablespoons milk
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make
a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix
well. Fill each muffin cup half-full of batter.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool.
4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in
confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon
vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom
of paper liner to fill each cupcake.
Sweetheart Cupcakes
Ingredients
 1 (18.25 ounce) package white cake mix

 1 1/4 cups water
 3 egg whites
 8 drops red food coloring
 2 drops raspberry candy oil
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper
cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30
seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white
batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink,
stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color
and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip
into the center of each cup of white batter and squeeze in about two tablespoons of red
batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red
batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center
comes out clean, 15 to 20 minutes. Cool completely before frosting.
Carrot Cupcakes with
White Chocolate Cream
Cheese Icing
Ingredients
 2 ounces white chocolate

 1 (8 ounce) package cream cheese, softened
 1/2 cup unsalted butter, softened
 1/2 teaspoon orange extract
 2 tablespoons heavy cream

 2 eggs, lightly beaten
 1 1/8 cups white sugar
 1/3 cup brown sugar
 2 cups shredded carrots
 1/2 cup crushed pineapple
 1 1/4 teaspoons baking soda
 1 1/2 teaspoons ground cinnamon
 1/2 teaspoon ground nutmeg
 1/4 teaspoon ground ginger
 1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool
to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate,
1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the
mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and
vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt,
cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist.
Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a
muffin comes out clean. Cool completely on wire racks before topping with the icing and
sprinkling with remaining walnuts.
Butter Pecan Cupcakes
with Brown Sugar
Frosting
Ingredients:
 2 cups cake flour, stirred before measuring

 2 teaspoons baking powder
 6 tablespoons butter
 1 cup light brown sugar, packed, muscovado if possible
 1 large egg
 2 teaspoons vanilla extract
 3/4 cup (6 ounces) milk
 1/2 cup finely chopped pecans
 ***Brown Sugar Frosting***
 1/2 cup (4 ounces) butter
 1/4 cup half-and-half or milk
 1 cup light brown sugar, packed, muscovado if possible
Preparation:
Heat oven to 350°. Line 18 to 21 muffin cups with paper liners.
In a medium bowl, combine the cake flour, baking powder, and salt; set aside.
In a mixing bowl, beat 6 tablespoons butter and 1 cup brown sugar until light. Beat in the egg
and 2 teaspoons vanilla extract until well blended. Add about half of the flour mixture and
about half of the milk, slowly beating until blended. Blend in the remaining flour mixture and
milk, then fold in pecans.
Fill paper liners 1/2 to 2/3 full. Bake for 24 to 28 minutes, until the cupcakes bounce back
when lightly touched with a finger. Cool in pan on a rack; remove from the pan, then frost
with brown sugar frosting or dust with sifted confectioners' sugar.
Frosting:
In a saucepan over medium-low heat, slowly bring 1/2 cup butter, 1/4 cup half-and-half or
milk, and 1 cup light brown sugar to a boil, stirring frequently. When the mixture begins to
boil, remove from heat and set aside to cool to lukewarm. Sift 2 cups of confectioners' sugar
into the lukewarm brown sugar mixture and beat until smooth and creamy. Add a little more
confectioners' sugar if needed, or beat in a little hot water if the frosting becomes too stiff.
Frost the cooled cupcakes.
Pumpkin
Mini Cupcakes
Ingredients:
 1 cup flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon baking soda
 1/2 teaspoon ground cinnamon
 4 tablespoons softened butter
 2/3 cup granulated sugar
 1 large egg
 1/2 cup pumpkin puree, fresh mashed or canned
 1/3 cup milk
 prepared frosting
Preparation:
Into a bowl sift together the flour, baking powder, soda, salt, and spices.
In a mixing bowl, beat butter and sugar together. Add egg, beating well. Beat in pumpkin
puree. Add dry ingredients, alternating with the milk, until well blended. Line 2 mini muffin
pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.
Bake at 350° for 15 to 20 minutes, or until cakes bounce back when lightly touched in the
center.
Force buttercream frosting or cream cheese frosting through a decorator's star tip, if desired,
or frost with a spatula. Makes 30 to 36 mini pumpkin cupcakes.
Vanilla Cupcakes with
Chocolate Frosting
Ingredients:
 2 cups sifted cake flour

 1 1/3 cups granulated sugar
 9 tablespoons butter, softened
 3/4 cup milk
 2 1/2 teaspoons vanilla
 2 large eggs
 .
 Frosting:
 4 ounces unsweetened chocolate
 5 tablespoons heated milk
 2 to 2 1/2 cups sifted confectioners' sugar
 1/2 teaspoon vanilla
Preparation:
Grease and flour cupcake pan(s) or line with paper liners.
In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add butter, milk and
vanilla; beat for 2 minutes with mixer at medium speed. Add eggs and beat 1 minute longer.
Fill prepared or lined cupcake cups about half full. Bake at 350° for 20 to 25 minutes. Cool
and frost.
Makes 18 cupcakes.
Frosting:
Melt butter and chocolate over hot water. Combine 2 cups of confectioners' sugar and salt in
a bowl; pour hot milk over sugar and salt, stirring until sugar is dissolved. Stir in vanilla. Add
melted chocolate mixture and beat on high speed of electric mixer until thick enough to
spread. Add more confectioners' sugar or more milk, a few drops at a time, as needed. This
frosting will frost 18 cupcakes or tops and sides of two 8-inch cake layers.
Chocolate
Espresso Cupcakes
Ingredients:
 1/2 cup (4 ounces) hot brewed espresso or very strong coffee

 1/3 cup Dutch process cocoa powder
 1/2 cup (4 ounces) butter, softened
 1 cup granulated sugar
 2 large eggs, room temperature
 1 2/3 cups cake flour
 1/4 teaspoon baking powder
 1/2 cup (4 ounces) sour cream, 1/3 less fat or full fat
Preparation:
Heat oven to 350°. Line muffin cups with paper liners.
In a small bowl, combine hot espresso, cocoa, and vanilla, stirring until smooth. Set aside to
cool.
In a mixing bowl, cream butter with sugar until smooth. Beat in eggs, one at a time, beating
well after each addition.
In another bowl, combine the flour, soda, baking powder, and salt. Add about one third of the
flour mixture to the batter, along with half of the sour cream. Beat until blended. Repeat with
another third of the flour mixture and the remaining sour cream. Beat in remaining flour
mixture. Beat in the cocoa and espresso mixture until smooth and well blended. Fill prepared
muffin cups about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted in
center comes out clean. Makes about 20 to 24 cupcakes. Frost with your favorite frosting or
dip in a chocolate ganache.
Lemon Curd Cupcakes
Ingredients:
 2 cups flour
 1/2 cup butter, softened
 1 cup granulated sugar
 2 large eggs
 1 teaspoon lemon extract or lemon oil
 1 tablespoon finely grated lemon zest
 1 cup milk
 lemon curd, for filling, one 10-ounce jar, or about 1 cup homemade (use 2 jars if you want
lots of filling)
Preparation:
Heat oven to 350°. Line 18 muffin cups with paper cupcake liners.
Combine the flour, salt, and baking powder; set aside.
In a mixing bowl with electric mixer, cream butter with the sugar. Beat in eggs, one at a time,
beating well after each addition. Beat in the vanilla and lemon extract. Beat in about a third of
the flour mixture and half of the milk. Repeat with another third of the flour mixture and the
remaining milk. Slowly beat in the remaining flour mixture until blended. Fold in the lemon
zest. Fill paper liners about 2/3 full. Bake for 17 to 19 minutes, until a toothpick inserted in
center comes out clean. Set pan on a rack to cool.
Scoop out a small amount of the center of the cupcake and spoon about 1 to 2 teaspoons of
lemon curd in each center. You can pipe it in, but I used a small spoon. Keep them level until
you know you have plenty of lemon curd to fill all of the cupcakes. If you make your own or
use 2 jars, you can use more.
Brown Sugar Cupcakes
with Penuche Frosting
Ingredients:
 3/4 cup light brown sugar, packed

 3/4 cup dark brown sugar, packed
 1/2 cup (4 ounces) butter, softened
 3 large eggs
 2 teaspoons vanilla
 dash salt
 1/2 cup buttermilk, low fat is fine
 ***Optional Brown Sugar Frosting***
 3/4 cup light brown sugar, packed
 3 tablespoons half-and-half or evaporated milk
 2 cups confectioners' sugar, sifted
 hot water, as needed
Preparation:
Heat oven to 350°. Line a muffin pan with paper cupcake liners.
Cream 3/4 cup light brown sugar and 3/4 cup dark brown sugar with 1/2 cup of butter until
smooth. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of
vanilla. In a small bowl, combine the flour, baking soda, and salt. Add about 1/3 of the dry
mixture to the creamed mixture along with half of the buttermilk. Beat until smooth. Beat in
another 1/3 of the dry mixture and the remaining buttermilk, blending well. Beat in the
remaining flour mixture, blending well.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out
clean.
Frost with your favorite frosting or the brown sugar frosting, below.
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.
Brown sugar frosting. In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4
cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes,
stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil.
Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat
confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very
hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to
spread.
Cinnamon-Spiced
Brown Sugar Angel
Food Cupcakes
Ingredients:
 10 egg whites, about 1 1/2 cups, room temperature

 1 1/2 teaspoons vanilla extract
 1 1/2 teaspoons cream of tartar
 1 teaspoon salt
 2 cups light or dark brown sugar, packed
 1 teaspoon ground cinnamon
Preparation:
Line 24 muffin pan cups with paper liners. Heat oven to 350°.
Press the brown sugar through a sieve; set aside.
Beat egg whites and vanilla together in a large mixing bowl on high just until foamy. Add
cream of tartar and salt. Beat until soft peaks form. (Soft peaks will curl over slightly.)
Sprinkle half of the sugar over the egg white mixture and beat until stiff peaks form. Sift the
cake flour and combine with remaining sugar and cinnamon. Gently fold the sugar and flour
mixture, a little at a time, into the egg white mixture. Spoon into the prepared pans and bake
for about 20 minutes, or until the cupcakes spring back when lightly touched with a finger.
Easy
Pineapple Cupcakes
Ingredients:
 1 cake mix (18.5 ounces) yellow or butter cake mix with pudding in the mix
 3 large eggs
 1 container (12 ounces) frozen pineapple juice concentrate, thawed
 1 tablespoon lemon juice
 toasted coconut, optional
Preparation:
Grease and flour muffin pans or line with cupcake papers. Heat oven to 350°.
In a mixing bowl combine cake mix with the oil, eggs, pineapple juice concentrate, and
lemon juice. Beat slowly until blended. Continue beating on high for 2 minutes. Fill muffin
cups or paper lined tins about 3/4 full. Bake for 15 to 20 minutes, or until the cupcakes spring
back when lightly touched with a finger. Cool in the pan on a rack for 15 minutes. Turn out
of the pan to cool completely before frosting. Frost with purchased prepared frosting or your
own favorite buttercream or fluffy frosting, or dust with powdered sugar. If frosted, top with
a little toasted coconut, if desired.
Angel Food Cupcakes
Ingredients:
 1/2 cup cake flour

 2/3 cup powdered sugar
 6 large egg whites (about 3/4 cup plus 2 tablespoons)
 3/4 teaspoon cream of tartar
 1/2 cup granulated sugar
 3 teaspoons finely grated orange zest
Preparation:
Line 18 muffin cups with paper muffin cups. Heat oven to 350° F.
Sift the flour and powdered sugar together 3 times; set aside.
In a large mixing bowl, beat or whisk egg whites with the salt until frothy. Add the cream of
tartar; continue beating to soft peaks. Add granulated sugar, about 1 tablespoon at a time,
beating until stiff peaks form.
With a spatula, fold in about 1/3 of the flour and powdered sugar mixture. Fold in another
1/3, then finish with remaining mixture. Gently fold in the orange zest and vanilla.
Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake
for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack.
Remove cupcakes to a rack to cool completely.
Frost with Orange Frosting or a fat-free Fluffy Frosting.
Pumpkin Ginger Cupcakes
Ingredients

 1 (3.4 ounce) package instant butterscotch pudding mix
 2 teaspoons baking soda
 1 tablespoon ground cinnamon
 1/2 teaspoon ground allspice
 1/4 teaspoon ground cloves
 1/3 cup finely chopped crystallized ginger

 1 cup butter, room temperature
 1 cup packed brown sugar
 4 eggs
 1 (15 ounce) can pumpkin puree
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper
muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground
ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until
light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature
eggs one at a time, allowing each egg to blend into the butter mixture before adding the
next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture,
mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed,
about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a
wire rack.
Vegan Cupcakes
Ingredients
 1 tablespoon apple cider vinegar

 1 1/2 cups almond milk
 1/2 cup coconut oil, warmed until liquid
 1 1/4 teaspoons vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with
18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1
1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour,
sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond
milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and
stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20
minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving
platter. Frost with desired frosting.
Strawberry-Chocolate
Mini Cupcakes with White
Chocolate Ganache
Ingredients

 1 tablespoon baking powder
 1 cup unsweetened cocoa powder
 5 tablespoons unsweetened cocoa powder
 1 (0.13 ounce) package unsweetened strawberry-flavored drink mix
 4 eggs
 2 1/2 teaspoons vanilla extract, or to taste
 1 3/4 cups milk
 1/4 cup heavy cream

 2 cups heavy cream
 2 (0.13 ounce) packages unsweetened strawberry-flavored drink mix
 36 ounces white chocolate, chopped
Directions
1. Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake
pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1
package of strawberry drink mix, and salt in a mixing bowl.
2. In a separate bowl, beat butter and white sugar with an electric mixer on medium speed
until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one
has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4
additions, alternating each time with milk. Reduce mixer speed to low, and beat in the
cream. Fill the cupcake cups 1/2 to 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes
out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.
4. Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2
packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks
melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to
cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with
ganache.
Apple Banana
Cupcakes
Ingredients

 1 teaspoon salt
 1/2 teaspoon ground cinnamon
 2/3 cup shortening
 2 eggs
 1/4 cup buttermilk
 1 cup ripe bananas, mashed
 2 apples - peeled, cored and shredded
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use
paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the
eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing
just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin
cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the
center comes out clean. Allow to cool.

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CUPCAKES; COLOOR OUR LIFE

 2 cups self-raising flour, sifted

 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided

 1 (18.25 ounce) package white cake mix

 1 (8 ounce) package cream cheese

 1 cup butter or margarine, softened

 1 1/2 cups all-purpose flour

 3 cups all-purpose flour

 1 (18.25 ounce) package white cake mix

 2 ounces white chocolate

 2 cups cake flour, stirred before measuring

 2 cups sifted cake flour

 1/2 cup (4 ounces) hot brewed espresso or very strong coffee

Combine the flour, salt, and baking powder; set aside.

 3/4 cup light brown sugar, packed

Spoon into prepared muffin pans, filling about 2/3 full.

 10 egg whites, about 1 1/2 cups, room temperature

Press the brown sugar through a sieve; set aside.

 1/2 cup cake flour

 2 cups all-purpose flour

 1 tablespoon apple cider vinegar

 2 cups all-purpose flour

 2 cups all-purpose flour

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