3 cups Cake flour (do not use self-raising flour)
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
5 Eggs
3/4 pound Unsalted butter; room
2 cups Sugar
1 1/2 teaspoons Vanilla extract
1 1/2 teaspoons Almond extract
1 cup Buttermilk
2 cups Confectioners’ sugar; sifted
4 tablespoons Unsalted butter; softened
1/4 teaspoon Salt
1 teaspoon Lemon extract

Method

1. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside.
2. In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.
3. Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup of buttermilk; be sure to start and end with the flour mixture.
4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the top of the cups.
5. Bake for 25 to 30 minutes. Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with White Frosting.
6. Top with a Snowflake made from Royal Icing.

White Frosting:
In the bowl of an electric mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter until smooth. Add the salt, lemon extract, and milk; beat until smooth. If the icing is too thin, add more confectioners’ sugar; if too thick, add more milk. Makes 2 dozen cupcakes.

1/4 cup Oil
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 teaspoon Cinnamon; optional
1 teaspoon Baking soda
2/3 cup Milk
2 tablespoons Lemon juice
1/3 cup Unsweetened cocoa powder
1 cup All-purpose flour

Method

1. Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
2. Divide batter equally between 12 paper-lined cupcake wells.
3. Bake at 350 for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutes. Remove to platter to continue cooling. Frost as desired.

Cupcakes:
2 cups All-purpose flour
2 cups Sugar
3/4 cup Cocoa
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon Baking powder
3/4 cup Shortening
3/4 cup Buttermilk
3/4 cup Water
2 Eggs
1 teaspoon Vanilla extract
Assorted candies (optional)

Peanut Butter Cream Filling:
23 3 Oz Package cream cheese
2/3 cup Creamy peanut butter
1/4 cup Milk
1 teaspoon Vanilla extract
3 cups Powdered sugar

Method

1. Heat oven to 350 degrees. Line muffin cups which are 2 1/2 in diameter with paper baking cups. Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
2. Fill muffin cups 1/3 full with batter.
3. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 tsp. at a time, until desired consistency.
5. Place peanut butter cream filling into a pastry bag, fitted with a large star tip. Insert tip into center of cupcakes; pipe filling into cupcake. Remove tip from cake; garnish top with swirl of filling.
6. Decorate with candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3 dozen cupcakes.

1 1/2 cups Cake flour
1/4 cup Sugar
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Water at room temperature
Liquid sugar substiture
Equal to 1/2 cup sugar
1 tablespoon Vinegar
2 teaspoons Vanilla
1/2 cup Vegetable oil

Method

1. Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low speed to blend. Beat together remaining ingredients with a fork to blend. Add all at once to dry ingredients and beat at medium speed until smooth.
2. Paper-line 12 muffin tins or grease with margarine and flour.
3. Fill muffin tins about 1/2 full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.

Method

1. Mix first 6 ingredients in large mixing bowl then add: 1 cup boiling water with 2 tsp soda added to it. Stir well, then add gradually 2 3/4 cups flour.
2. Bake in 9×13 inch pan at 350 for 40-45 min OR Bake in 2 round pans at 350 for 30-35 min OR Bake as cupcakes at 325 for 20-25 min.

Cupcakes:
1 ounce Unsweetened chocolate;
3 tablespoons Hot water
3 tablespoons Unsalted butter; softened
1/2 cup Firmly packed light brown
1 large Egg yolk
1/2 cup All-purpose flour
1/2 teaspoon Double-acting baking powder
1/8 teaspoon Salt
2 tablespoons Milk
1/2 teaspoon Vanilla

Frosting:
1 ounce Unsweetened chocolate;
1/2 tablespoon Unsalted butter
2 teaspoons Milk plus additional to thin
1/2 teaspoon Vanilla

Method

1. Make the cupcakes: Preheat the oven to 375F. In a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat.
2. In a bowl whisk the butter with the brown sugar until the mixture is blended well and whisk in the yolk and the chocolate mixture.
3. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and add the flour mixture to the chocolate mixture in batches alternately with the milk, stirring well after each addition.
4. Stir in the vanilla, divide the batter among 6 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of the oven for 18 to 20 minutes, or until a tester comes out clean.
5. Transfer the cupcakes to a rack and let them cool.
6. Make the frosting while the cupcakes are baking: In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, until the mixture is smooth and remove the bowl from the heat. Stir in the confectioners sugar, 2 teaspoons of the milk, and the vanilla and blend the frosting well (the frosting will thicken as it stands).
7. When the cupcakes are cool, thin the frosting to the desired consistency with the additional milk, stirring in the milk drop by drop.
8. Spread each cupcake with some of the frosting. Makes 6 cupcakes.

1 cup Self-Rising Flour
1/4 cup Unsweetened Cocoa Powder
1/2 cup Butter; softened
3/4 cup Packed Brown Sugar
2 Eggs; beaten
2 tablespoons Milk

Decorations:
1 cup Powdered Sugar; sifted
1/3 cup Butter; softened
Gumdrops
Chocolate Buttons
Licorice Strands & Candies

Method

1. Preheat oven to 350. Mix together using electric mixer, flour, cocoa powder, butter, brown sugar, eggs & milk. Beat ’til well blended.
2. Divide cake batter evenly among about 20 paper-lined muffin cups (youll need to use two 12 cup muffin tins. Put water in unused cups).
3. Bake 15 minutes or until toothpick inserted into center comes out clean. Cool on rack. Trim tops to flatten if peaked.
4. To decorate: in a small bowl, beat powdered sugar & butter together until light & fluffy. Spread over tops of cakes. Place 2 chocolate buttons on each cupcake for ears & a gumdrop for the nose. Cut licorice candies to make eyes & cut pieces into strands for whiskers to look like mice.

A
1 cup Sifted Argo cornstarch
1 teaspoon Baking powder

B
1/3 cup Margerine
1/3 cup Sugar

C
1 Egg
1/4 teaspoon Vanilla
3 tablespoons Milk

Method

1. Grease 8 cupcake pans Preheat oven to 375
2. Sift A together in bowl.
3. Stir B together in another bowl until blended. Then beat in C.
4. Add cornstarch mixture and mix smooth.
5. Turn into prepared cup cake pans.
6. Bake for 12 to 15 minutes at 375 Serve with whipped cream and fruit.

2 cups flour; sifted
1 teaspoon baking powder
4 Eggs; at room temperature
1 cup sugar
1 cup butter; melted
1 cup plain yogurt
1 teaspoon ground cardamom
1 tablespoon On; rose water

Method

1. Pre-heat oven to 350 degrees. Sift together flour and baking powder; set aside. Put eggs and sugar in a bowl set over a pot of boiling water. Beat until creamy, about 5 minutes.
2. Remove bowl from the heat and continue to beat with an electric mixer at high speed until mixture is cool. Add butter, yogurt, cardamom and rose water. Add flour mixture and mix well.
3. Pour batter into greased cupcake molds. Bake 25 to 30 minutes, or until golden.

Cupcakes:
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cocoa
3 tablespoons shortening
1 cup sour milk
1 teaspoon vanilla

Filling:
2 1/2 tablespoons flour
1/2 cup milk
1 teaspoon vanilla
1/2 cup sugar
1/4 cup butter
1/4 cup

Method

1. Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla. Beat hard for 2 minutes.
2. Pour into paper lined muffin tins.
3. Bake 20-25 minutes in a preheated 350ºF oven.

Filling:

1. Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla, Crisco and butter. Add to the flour mixture and beat until fluffy for 10-15 minutes.
2. With a sharp knife, cut off the top to make a cone shape 1″ in diameter. Fill with filling and replace the top.