Easy and Delicious Cupcakes

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36 Baking cups

Chocolate Layer Cake Batter (see below)

1 (12oz) package white chocolate morsels

1/2 cup crushed peppermint candy canes

Vanilla Buttercream Frosting (see below)

Preparation:

1. Preheat oven to 350 degree Fahrenheit. Place 36 paper baking cups in muffin pans; spoon Chocolate Layer Cake batter evenly into baking cups, filling two-thirds full.

2. Bake at 350 degree Fahrenheit for 18 minutes until a wooden pick inserted in center comes out clean. Remove from pan to wire racks and let cool 45 minutes or until completed cool.

3. Melt white chocolate morsels in a microwave safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Spread melted chocolate in a 1/4 inch thick layer on an aluminum foil-lined baking sheet.

4. Sprinkle with peppermint candy. Chill for 30 minutes or until firm. Remove from baking sheet and chop.

5. Spread cupcakes with vanilla Butter cream. Frosting: sprinkle with chopped candy mixture.

Spread frosting slightly over edge of cupcakes. Using back of spatula, gently smooth frosting to achieve a scalloped look.

Chocolate Layer Cake Batter

11/2 cups semisweet chocolate morsels

1/2 cup softened butter

1 (16oz) package lightly brown sugar

3 large eggs

2 cups all purpose flour

1 tsp baking soda

1/2 tsp. salt

1 8 oz container sour cream

1 cup hot water

2 tsp vanilla extract

Preparation:

1. Melt chocolate in a microwave- safe bowl at High 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals.

2. Beat butter and brown sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, one at a time beating just until blended after each addition. Add melted chocolate beating just until blended.

3. Sift together flour, baking soda and salt. Gradually add to chocolate mixture alternatively with sour cream, begining and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually beat 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir vanilla.

Vanilla Buttercream Frosting

1 cup softened butter

1 (32oz) packaged powdered sugar

2/3 cup milk

1 Tbsp. vanilla extract

Preparation:

1. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternatively with milk, beating at low speed until blended after each addition. Stir in 1 Tbsp. vanilla.

3/4 cups of softened butter

2 cups granulated sugar

3 large eggs

1 cup creamy peanut butter

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1tsp. vanilla extract

24 paper baking cups

24 milk chocolate kisses

Powdered sugar

Preparation:

1. Preheat ove to 375 degree Fahrenheit. 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 until blended after each addition. Add peanut butter, beating until smooth.

2. Combine flour, baking soda, and salt: add to peanut butter mixture alternatively with buttermilk, begining and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in Vanilla.

3. Place 24 baking cups in muffin pans and spoon 2Tbsp. batter into each cup. Place 1 chocolate kiss in center of batter in each cup. Top evenly with remaining batter (about 2Tbsp. in each cup)covering chocolate kisses.

4. Bake at 375 degree Fahrenheit for 18-20 minutes or until golden brown. Let cool in pans on wire racks 5 minutes. Remove from pans to wire racks and cool for 45 minutes. Dust with powdered sugar.

Bonus: Peanut butter-Jam Suprise Cupcakes

1. Prepare recipe as directed to step 2.

2. Place 24 paper baking cups in muffin pans and spoon 2 Tbsp. batter into each cup. Omit milk chocolate kisses. Dollop 1 rounded teaspoonful of your favourite jam in center of batter in each cup. Top evenly with remaining batter (about 2Tbsp.in each cup). Bake and cool as directed above.

3. Enjoy!

24 Aluminum foil or baking cups

Celebration cake batter

5 cup cream cheese frosting

24 miniature American flags

Preparation:

1. Preheat oven to 350 degree Fahrenheit. Place 24 aluminum foil or paper baking cups in a muffin pans. Prepare Celebration Cake batter as directed and spoon into baking cups, filling two thirds full.

2. Bake at 350 degree Fahrenheit for 18 to 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool pans on a wire racks 10 minutes. Remove from pans to wire racks and cool 45 minutes or until completely cool.

3. Spoon 5-cup Cream Cheese Frosting into a zip-top plastic freezer bag. Snip 1 corner to bag to make a small hole. Pipe frosting onto tops of cupcakes as desired. Insert 1 flag into top of each cupcake.

Celebration Cake Batter

2 cups sugar

1 cup butter

2 large eggs

2 tsp fresh lemon juice

1 tsp vanilla extract

2 ? cups cake flour

? tsp baking soda

1 cup buttermilk

Preparation

1. Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla.

2. Combine flour and baking soda in a small bowl. Add to sugar mixture alternatively with buttermilk, beginning and ending with flour mixture. Beat at medium speed at just until blended after each addition.

5 Cup Cream Cheese Frosting

2 8oz packages cream cheese

? cup butter

1 32oz packaged powdered sugar

2 tsp vanilla extract

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla

2 Cups all purpose flour

2 teaspoons baking powder

? teaspoon salt

2/3 cup of butter

? granulated sugar

1 teaspoon vanilla extract

2 large eggs

? cup milk

1 tablespoon fresh lemon juice

? cup strawberry Jam

1 cup heavy cream

Preparation:

1. Preheat the oven to 350 degree Fahrenheit. Arrange 20-24 foil baking cups on baking sheets. Sift the flour, baking powder and salt into a medium bowl.

2. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time and until just blended after each addition.

3. With mixer at low speed gradually beat in the dry ingredients, alternating with the milk and lemon juice. Spoon the batter into the baking cups, filling them half full. Bake for 10-15 minutes or until golden brown. Cool the cakes on racks.

4. With mixer at high speed, beat the cream in a medium bowl until stiff. Cut a small circle about ? in. deep from the top of each cake. Fill with ? teaspoon of jam and 1 teaspoon of whipped cream. Cut the tops in half and arrange like butterfly wings.

5. Enjoy!

1? cups all purpose flour

2 teaspoons baking powder

? teaspoon baking soda

? teaspoon salt

? cup butter

? cup granulated

1 teaspoon vanilla extract

2 large eggs

1 cup heavy cream

4 oz. chopped chocolate

12 small heart-shaped milk chocolates

Preparation:

1. Preheat the oven to 350 degree Fahrenheit. Butter and flour a 12 cup muffin pan or line with foil or paper baking cups. Sift the flour, baking powder, baking soda and salt into a medium bowl. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy.

2. Add the eggs one at a time until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the cream. Stir in chopped chocolate.

3. Spoon the batter into the prepared cups, filling each ? full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes on the racks

4. When the cupcakes are still warm, press chocolate into the top of each. Let cool completely.

5.Enjoy!

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