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Directions (for Red Velvet Cupcakes):
1.
Combine flour, cocoa, baking powder, baking soda and salt. Set aside.
2. Beat together butter and sugar until creamy. Beat in eggs until well blended. Beat in
sour cream. Blend in dry ingredients. Blend in red food coloring and vanilla.
3. Fill each baking reservoir with about 3 to 4 tablespoons batter. Bake in cupcake
maker about 9 minutes or until toothpick inserted in center comes out clean.
Makes approximately 12 cupcakes
Frosting Suggestion: Red Velvet Cupcakes are especially good frosted with Cream
Cheese Frosting.
GINGERBREAD CUPCAKES
Ingredients:
•
1 cup all-purpose flour
•
1 teaspoon baking powder
•
1 teaspoon ground ginger
•
1/2 teaspoon baking soda
•
1/2 teaspoon cinnamon
•
1/4 teaspoon ground cloves
•
1/8 teaspoon salt
Directions:
1.
Combine flour, baking powder, ginger, baking soda, cinnamon, cloves and salt in a
mixing bowl. Set aside.
2. Combine butter, brown sugar, corn syrup, and molasses in a small saucepan. Heat
over low heat, stirring occasionally until melted and sugar has dissolved. Pour
melted mixture over flour. Add milk and egg. Stir until blended.
3. Fill each baking reservoir with about 3 to 4 tablespoons batter. Bake in cupcake
maker about 6 to 9 minutes or until toothpick inserted in center comes out clean.
Makes approximately 12 cupcakes
Frosting Suggestion: Gingerbread Cupcakes taste great with Lemon Frosting.
STRAWBERRY CUPCAKES
Ingredients:
•
1 package (9 ounces) white cake mix
•
1 egg white
•
1/2 cup frozen halved strawberries in syrup, thawed
Directions:
1. Prepare cake mix according to package directions, omitting water and substituting
strawberries. Mix with mixer for 2 minutes.
2. Fill each baking reservoir with approximately 3 to 4 tablespoons batter. Bake in
cupcake maker about 8 minutes or until toothpick inserted in center comes out clean.
Makes 12 to 18 cupcakes
•
1/4 cup butter
•
1/4 cup brown sugar
•
2 tablespoons light corn syrup
•
2 tablespoons molasses
•
1/3 cup milk
•
1 egg, lightly beaten
