Apricot Cupcake Recipe

Apricot Cupcakes Ingredients

6 Eggs
3 c Fruit spread, apricot
3/4 c Applesauce
3/4 c Butter; softened
2 tb Extract, vanilla
3 c Flour
2 c Oats
1 tb Baking powder
3/4 ts Salt
3 3/4 ts Pumpkin pie spice

Apricot Cupcakes Directions

Preheat oven to 350.
Beat eggs in large bowl.
Blend in fruit spread, butter, applesauce, and vanilla.
Add flour, oats, baking powder, salt, and spices; mix well.
Pour into lined muffin tins.
Bake 18 minutes, until golden brown.
For bars: Spread dough into greased 12″x8″ baking dish.
Bake 18 minutes, until golden brown and firm to touch.
Cool completely on wire rack.
Cut into bars.
Store in tightly covered container.
Nutrition information per bar: 217 calories, 3 gm protein, 28 gm carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit exchange.

Black-And-White Cupcake Recipe

Black-And-White Cupcakes Cream Cheese Layer Ingredients

8 oz Cream cheese; softened
1/4 c Sugar
1 lg Egg

Black-And-White Cupcakes Cake Layer Ingredients

1 1/2 c All-purpose flour
1 c Sugar
2 tb Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
1/2 c Water
1/3 c Vegetable oil
1 lg Egg
1 ts Vanilla
1/2 c Semisweet chocolate pieces

Black-And-White Cupcakes Directions

Preheat oven to 350 degrees.
Line 16 muffin cups with foil or paper liners.

Black-And-White Cupcakes Cheese Layer Directions

Beat cream cheese in bowl until smooth.
Beat in sugar and egg until blended.

Black-And-White Cupcakes Cake Layer Directions

Mix together flour, sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, egg and vanilla.
Stir into flour mixture.
Stir in half te chocolate pieces.
Fill prepared muffin cups half full with chocolate cake batter.
Using remaining cake batter and all of cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white.
Sprinkle tops with chocolate pieces.
Bake in preheated 350 degree oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool combpletely.

Black Bottom Cupcake Recipe

Black Bottom Cupcakes Cream Cheese Mixture Ingredients

16 oz Cream cheese, -room temperature 2 Eggs
2/3 c Sugar
1/8 t Salt
12 oz Chocolate chips, -semisweet

Black Bottom Cupcakes Flour Mixture Ingredients

3 c Flour, all-purpose
1 c Sugar, granulated
1/2 c Dark brown sugar
2 t Baking soda
1/2 c Cocoa, or more -to taste 1/8 t Salt

Black Bottom Cupcakes Liquids Ingredients

1 1/3 c Water
2/3 c Vegetable oil
2 T Vinegar, white
1 T Vanilla
2 T Rum, dark -(Myers’s), optional 16 oz Sour cream

Black Bottom Cupcakes Directions

Preheat oven to 375 degrees F.

Black Bottom Cupcakes Cream Cheese Mixture Directions

Blend cream cheese, eggs, sugar and salt with a wooden spoon.
Carefully fold in chips.
Set aside.

Black Bottom Cupcakes Flour Mixture Directions

Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl.
Mix in the liquids.
Blend thoroughly.
Line muffin tins with cupcake papers.
Fill papers about 3/4 full with batter.
Drop about one heaping tablespoon of the cream cheese mixture into the center of each.
Bake until done, about 30 minutes.
Do not overbake.
Yield: Makes 3 dozen.
Difficulty: moderate.
Time: 20 minutes preparation, 30 minutes baking.
Precision: measure the ingredients.

Black Cat Cupcake Recipe

by kristin_a (Meringue Bake Shop)

Black Cat Halloween Cupcakes Ingredients

1 1/4 c oreo cookie crumbs
18 1/4 ozs chocolate cake mix
24 pcs Halloween oreo cookies
16 ozs milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

Black Cat Cupcakes Directions

Preheat oven to 350.
Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
Prepare cake mix according to package directions; stir in cookie crumbs.
Spoon batter into prepared muffin cups.
Bake for 25 minutes.
Remove from pans; cool on wire rack.
Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
Let set at least 30 minutes.
Frost cupcakes with remaining frosting.
Stand cat faces on edge on each cupcake.
Place 3″ piece licorice string on back half of each cupcake for tail.

Carrot Cake Cupcake Recipe

Carrot Cake Cupcakes Ingredients

1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoons salt
4 eggs
1 1/2 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots — grated
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels

Carrot Cake Cupcakes Directions

Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat the eggs at medium speed until blended.
Gradually beat in the granulated sugar and the dark brown sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate morsels.
Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Frost with Cream Cheese Frosting.

Black Forest Cheese Cupcake Recipe

Black Forest Cheese Cupcakes Ingredients

24 Vanilla wafers
16 oz Cream cheese
1 1/4 c Sugar
1/3 c Cocoa
2 tb Flour
3 Eggs
1 c Sour cream
1/2 ts Almond extract
Canned cherry pie filling, -chilled

Black Forest Cheese Cupcakes Cocoa Sour Cream Topping Ingredients

1 c sour cream
1/4 c sugar
2 Tbsp cocoa

Black Forest Cheese Cupcakes Directions

Heat oven to 325 degrees.
Line muffin pans with foil-laminated baking cups.
Place vanilla wafer on bottom of each.
In large mixer bowl, beat cream cheese until smooth.
Add sugar, cocoa, and flour; blend well.
Add eggs; beat well.
Stir in sour cream and almond extract.
Fill each prepared cup almost full with mixture.
Bake 20-25 minutes or until set.
Remove from oven; cool 5 to 10 minutes.
Spread heaping teaspoon of cocoa sour cream on each cup.
Cool completely in pans; refrigerate.
Garnish with dollop of cherry pie filling just before serving.
Refrigerate leftovers.
Makes 18-24 cupcakes.

Black Forest Cheese Cupcakes Cocoa Sour Cream Topping Directions

Stir together ingredients in small bowl until sugar is dissolved.

Blender Chocolate Chip Cupcake Recipe

Blender Chocolate Chip Cupcakes Ingredients

1 Egg
1/3 Cup Shortening
3/4 Cup Milk
1 Teaspoon Vanilla
1 1/4 Cups All-Purpose Flour
1 Cup Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt — 1/2 Inch Thick
1/2 Cup SEMI

Blender Chocolate Chip Cupcakes Directions

Heat oven to 350F.
Place all ingredients in blelnder container in order listed.
Cover and blend on high speed, stopping blender occasionally to scrape sides, 45 seconds. (Batter will be slightly lumpy).
Pour into paper lined medium muffin cups, 2 1/2x 1 1/4 in., filling each 2/3 full.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Immediately remove from pan; cool completely.

Blueberry Cupcake Recipe

Blueberry Cupcakes Ingredients

1/2 C Butter
2 Eggs
2 C Flour
1/2 Tsp Salt
1 1/4 C Sugar
1/2 C Milk
2 Tsp Baking powder
1 1/2 C Blueberries

Blueberry Cupcakes Directions

On slow speed, cream butter and sugar.
Add eggs one at a time and mix until blended.
Sift dry ingredients and add alternating with milk.
Mash 1/2c blueberries and stir in by hand.
Add rest of blueberries, whole.
Fill muffin cups high and sprinkle with sugar.
Bake 375 F, 25-30 minutes.
Remove from pan carefully.

Cappuccino Cupcake Recipe

Cappuccino Cupcakes Ingredients

2 c flour, all-purpose
1 1/2 c sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil
2 ea eggs
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 tsp vanilla extract
1 1/2 c Lite whipped cream — thawed

Cappuccino Cupcakes Directions

Heat oven to 350 F.
Lightly coat 18 standard-size muffin cups with nonstick cooking spray.
Dissolive espresso powder in warm water and set aside.
Whisk together flour, sugar, cocoal powder, baking soda and salt in a small bowl.
Sitr together baking butter (or prune paste), oil, eggs, dissolved espresso and vanilla in a large bowl.
Stir in the flour mixture just until blended.
Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
Cool cupcakes in pan for 3 minutes.
Turn out onto wire rack to cool completely.
Just before serving, frost each cupcake with a tablespoonful of whipped topping.
Sprinkle with cocoa powder through a fine-mesh seive.

Carrot Raisin Cupcake Recipe

Carrot Raisin Cupcakes Ingredients

12 Foil Bake cups
2 cups flour
2 teaspoons ground cinnamn
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
2 eggs — beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1/2 cup raisins
Colored Plastic Wrap

Carrot Raisin Cupcakes Directions

Bake these carrot cupcakes and wrap individually in Plastic Wrap.
Preheat oven to 400 degrees F.
Place Foil Bake Cups on cookie sheet; set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full.
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes; remove from pan.
Wrap individually in Colored Plastic Wrap.