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   INGREDIENTS

    YIELDS 20-25 cupcakes

  • 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)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Number 1, Vanilla

 

 

    DIRECTIONS

  • preheat oven to 375f or 170c; line muffin cups with papers.

  • cream butter and sugar till light and fluffy. beat in eggs one at a time.

  • add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.

  • divide evenly among pans and bake for 18 minutes. let cool in pans.

     

     

     

     

     

     

     

     

     

DIRECTIONS

  • Combine all ingredients in a  lg. mixing bowl.

  • Beat on med. for 2 minutes.

  • Pour batter into 24 lined muffin cups.

  • Bake at 350° for 20 minutes, or until pick comes out clean.

  • Cool in pans 20 minutes.

Number 3, Banana

 

 

 

INGREDIENTS

YIELD24 cupcakes

  • 1 spice cake mix (2 layer size)

  • 1 (15 ounce) can pumpkin

  • 3 eggs

  • 1⁄3 cup vegetable oil

  • 1⁄3 cup water

 

 

 

 

 

 

 

 

 

 

 

Number 2, pumpkin

DIRECTIONS

  • Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!

  • CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.

  • Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.

  • In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.

  • Bake at 350 deg. for about 25 minutes 

Number 4, Coffee

 

 

INGREDIENTS

YIELD24 cupcakes

CUPCAKES

  • 3⁄4 cup sugar, divided in fourths

  • 1⁄2 cup banana, ripe and mashed well

  • 1⁄4 cup unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 cup all-purpose flour (1 cup weighs 4.5 oz)

  • 1⁄2 teaspoon baking soda

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon ground nutmeg

  • 1⁄4 cup buttermilk (I use Saco brand powdered buttermilk, reconstituted.) or 1⁄4 cup plain fat-free yogurt (I use Saco brand powdered buttermilk, reconstituted.)

 

 

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Now because there are so many flavors and it would take me forever to list all of them, I'm only giving you five of the super yummy flavors but you can still enjoy!

 

INGREDIENTS

YIELD 12 Cupcakes

  • CUPCAKES

  • 3⁄4 cup unsalted butter

  • 6 ounces semisweet chocolate, chopped

  • 3⁄4 cup sugar

  • 4 eggs, separated

  • 1⁄2 cup all-purpose flour

  • 1⁄4 teaspoon baking powder

  • 1⁄2 teaspoon cream of tartar

     

     

     

     

     

     

     

     

     

Number 5, Chocolate

DIRECTIONS

  • Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.

  • Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.

  • Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.

  • Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.

  • Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.

  • Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.

     

     

     

     

     

     

     

     

     

     

 

 

INGREDIENTS

YIELD12 cupcakes

  • 1 teaspoon instant coffee powder

  • 1 tablespoon butter, melted

  • 1 egg

  • 2 tablespoons caster sugar

  • 2 tablespoons self-raising flour

  • 1⁄4 cup plain flour

  • 40g good quality dark chocolate, grated

  • 1 cup thickened cream

  • 1 teaspoon drinking chocolate

  • 1 teaspoon cocoa powder

  • cocoa powder, to serve

  • chocolate-covered coffee beans, to serve

     

     

     

     

     

     

     

     

     

     

DIRECTIONS

  • Heat oven to 325°F.

  • Grease 12-cup muffin pan or line with baking cups.

  • Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).

  • Add butter and 6 oz chocolate.

  • Let stand until melted; stir until smooth.

  • Cool to room temperature.

  • Whisk in sugar and egg yolks.

  • Stir in flour and baking powder.

  • In large bowl, beat egg whites at medium speed until frothy.

  • Add cream of tartar.

  • Beat at medium-high speed until soft peaks form.

  • Fold one-fourth of the whites into chocolate mixture.

  • Gently fold in remaining whites until mixed.

  • Spoon batter into muffin cups, filling two-thirds full.

  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

  • Cool on wire rack 10 minutes.

  • Remove from pan; cool completely.

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