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.

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.

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.

Double Kiss Cupcake Recipe

Double Kiss Cupcakes Ingredients

60 Milk chocolate kisses
3/4 c Butter; softened
1 2/3 c Sugar
3 Eggs
1 ts Vanilla
2 c Flour
2/3 c Cocoa
1 1/4 ts Baking soda
1 ts Salt
1/4 ts Baking powder
1 1/3 c Water

Double Kiss Cupcakes Directions

Remove wrappers from candies; set aside.
Heat oven to 350~.
Line muffin cups with 2-1/2″ papers.
In large mixer bowl, combine butter, sugar, eggs and vanilla.
Beat on high speed of electric mixer for 3 mintues.
Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to the butter mixture.
Beat just until combined.
Fill prepared muffin cups about 1/2 full with batter.
Place chocolate kiss in center of each.
Bake 20 minutes.
Remove to wire rack.
Cool.
Frost as desired.
Place another kiss on top of each cupcake.

Deep Chocolate Cupcake Recipe

Deep Chocolate Cupcake Ingredients

6 lg Prunes – pitted
3 lg Egg whites
1 1/2 teaspoons Vanilla extract
18 tablespoons Flour, all-purpose
3/4 cups Sugar, granulated
1/2 cups Cocoa powder, unsweetened
1 1/2 teaspoons Baking powder
1/4 teaspoons Baking soda
1/4 teaspoons Salt
1 1/2 tablespoons Sugar, powdered

Deep Chocolate Cupcake Directions

Preheat oven to 350F.
Line 12 2-3/4″ muffin cups with paper liners.
In food processor, puree prunes and 1/2 cup water until smooth.
Scrape puree into large bowl.
With electric mixer, beat together prune puree and 1/2 cup water.
Add egg whites and vanilla; beat until thoroughly combined.
Stir in remaining ingredients; mix completely.
Spoon batter evenly into prepared cups, filling each about 2/3 full.
Bake 10 to 12 minutes, until toothpick comes out clean.
Remove from pan; cool on rack.
Sprinkle evenly with powdered sugar.
Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories.
Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg.
cholesterol. Calories from fat: 7%

Chocolate Spider Web Cupcake Recipe

Chocolate Spider Web Cupcakes Ingredients

1/2 c Semisweet chocolate chips

Chocolate Spider Web Cupcakes Directions

Make cupcakes and set aside.
On a sheet of parchment paper draw an 11″ circle with a pen or pencil and draw a spider web on it, extending some of ends beyond circle.
Tear off a large corner of the paper and on it draw a spider.
Turn drawings over onto a large baking sheet.
In a metal bowl set over a saucepan of simmering water melt chocolate chips, stirring until smooth.
Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8″).
(Alternatively, form a makeshift pastry bag: Transfer chocolate to a small sealable plastic bag and seal bag, pressing out excess air.
Squeeze chocolate to one corner of bag and snip off about 1″ from corner making a small hole.)
Pipe chocolate on web, beginning with spokes, and on spider.
Freeze web and spider on baking sheet until very firm, at least 1 hour and up to 1 day.

Creeping Caterpillar Cupcake Recipe

Creeping Caterpillar Cupcakes Ingredients

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter or margarine, softened to room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
3 ounces unsweetened chocolate, melted (optional)
1 /2 cup milk

Creeping Caterpillar Cupcakes Frosting Ingredients

3 cups prepared white frosting (tinted with green, yellow, purple or orange food coloring)
Tinted coconut (green, yellow, purple or orange), licorice shoe strings (variety of colors)
variety of round candies for eyes or spots

Creeping Caterpillar Cupcakes Directions

Preheat oven to 375 degrees.
Line 24 cup muffin tins with paper liners.
In a large bowl whisk together the cake flour, baking powder and salt.
In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing thoroughly after each addition.
Add the vanilla and beat to combine.
If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk.
Gradually add the flour mixture into the butter mixture and mix until just combined.
Pour the batter into the prepared tins and bake for 20 minutes.
Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar.
Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil.
Snip licorice into short lengths to form antennae and legs.
Place round candies for eyes and mouth.
If desired, round candies can be placed on cupcakes for a spotted caterpillar.

Cocoa Cupcake Recipe

Cocoa Cupcakes Ingredients

1 1/2 c Flour
1 c Sugar
1 ts Baking soda
1 tb Cocoa
3 tb Vegetable oil
1 ts Vanilla
1 tb Vinegar
1 c Water, cold

Cocoa Cupcakes Directions

Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar, and baking soda.
In a large bowl, combine cocoa, oil, vinegar, and vanilla, mixing well.
Add water in several additions.
Mix well.
Pour into muffin tins lined with wax paper.
Bake 25 to 30 minutes.
Content per Serving: total fat 3.8, gm cholesterol 0 mg, calories 148, saturated fat 0.4 gm, carbohydrate 27 gm, protein 2 gm.

Clown Cupcake Recipe

Clown Cupcakes Ingredients

1 pk Yellow cake mix*
12 Scoops vanilla ice cream
1 pk (12) sugar ice cream cones
1 cn Refrigerated whipped cream
Colored decors Candies for eyes, nose, mouth

Clown Cupcakes Directions

Preheat oven to 350 F.
Place 2 1/2 inch paper liners in 24 muffin cups.
Prepare, bake and cool cupcakes following package directions.
To assemble each clown, remove paper from cupcake.
Place top-side down on serving plate.
Top with scoop of ice cream.
Place cone on ice cream for hat.
Spray whipped cream around bottom of cupcake for collar.
Spray three small dots up front of cone.
Sprinkle whipped cream with assorted colored decors.
Use candies to make clown face.
Note: This recipe makes 24 cupcake, 12 to make into clowns, and 12 to freeze for later use.
Cupcakes will keep frozen in airtight container for up to 6 weeks.
Tip: For easier preparation, make the ice cream balls ahead of time.
Scoop out balls of ice cream, place on baking sheet or in bowl and return of freezer to firm.

Chocolate Surprise Cupcakes Recipe

Chocolate Surprise Cupcakes Ingredients

1 pk (8 oz) Cream Cheese, softened
1/3 cups Granulated sugar
1 Egg
1/2 cups Semi-Sweet Chocolate Chips
2 Squares Unsweetened Chocolate, melted
1/3 cups Vegetable oil
1 1/4 cups All purpose flour
1 cup Granulated sugar
3/4 cups Water
1 Egg
1 teaspoons Vanilla
1/2 teaspoons Baking soda
1/4 teaspoons Salt
powdered sugar (optional)

Chocolate Surprise Cupcakes Directions

Heat oven to 350.
Beat cream cheese, 1/3 cup granulated sugar and 1 egg til smooth.
Stir in chips; set aside.
Beat melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth.
Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups.
Top each with 1 tbsp of the cream cheese mixture.
Spoon the remaining batter evenly over cream cheese mixture.
Bake for 30 to 35 minutes or til toothpick inserted into center comes out clean.
Remove from pans to cool on wire racks.
Sprinkle with powdered sugar, if desired.
Preptime: 15 minutes.
Bake time: 30 to 35 minutes.