8
Directions (for chocolate cupcakes):
1. Melt unsweetened chocolate in microwave according to package directions - let cool
to room temperature.
2. Beat together butter, sugar and brown sugar until creamy. Add eggs, one at a time,
beating well after each addition. Stir in the cooled chocolate.
3.
In a separate bowl, stir together the flour, baking soda, baking powder, salt and
cocoa. In another bowl, stir together the buttermilk and vanilla.
4.
Add a quarter of the flour mixture to the egg and sugar mixture and blend. Add one
third of the buttermilk and blend. Continue adding flour and buttermilk, ending with
flour. Do not over beat.
5. Fill each baking reservoir with 3 to 4 tablespoons batter. Bake in cupcake maker
about 10 minutes or until toothpick inserted comes out clean.
Makes 12 to 18 cupcakes
VANILLA CUPCAKES
Ingredients:
•
1 cup all-purpose flour
•
1 teaspoon baking powder
•
Dash of salt
•
1/3 cup butter, softened
•
3/4 cup sugar
Directions:
1.
Combine flour, baking powder and salt. Set aside.
2. Beat together butter and sugar until creamy. Beat in sour cream. Add egg whites
and beat 2 minutes at a high speed, scraping bowl occasionally.
3.
Add half of flour and beat at a low speed until blended. Add milk and blend well.
Add remaining flour and beat at low speed until blended. Stir in vanilla.
4. Fill each baking reservoir with about 3 to 4 tablespoons of batter. Bake in cupcake
maker about 8 to 10 minutes or until toothpick inserted in center comes out clean.
Makes approximately 12 cupcakes
Fun Tip: For confetti cupcakes, stir in 3 tablespoons of confetti sprinkles with the vanilla
and bake as directed.
RED VELVET CUPCAKES
Ingredients:
•
1 cup all-purpose flour
•
1 tablespoon unsweetened cocoa
•
1/4 teaspoon baking powder
•
1/4 teaspoon baking soda
•
Dash salt
•
1/4 cup butter, softened
•
1/4 cup sour cream
•
3 egg whites
•
1/3 cup milk
•
2 teaspoons vanilla
•
2/3 cup sugar
•
2 eggs
•
1/2 cup sour cream
•
1 1/2 teaspoons red food coloring
•
1 teaspoon vanilla
