Strawberry Angel Food Cupcakes

Ingredients:

one package Betty Crocker angel food cake mix
1 1/4 C cold water
whipped cream
sliced strawberries
sugar for garnish

Pre-heat oven to 350 and put rack in middle of oven. Beat cake mix and cold water in metal bowl on low speed 30 seconds, then medium speed one minute.
Slice strawberries lengthwise into several sections.
Put liners in cupcake tins, and put enough batter in each cupcake to cover bottom of mold. place one or two slices of strawberry into each mold. finish filling to 3/4 full with batter.
Place cupcakes into oven and heat 25-30 minutes, until batter starts to turn golden on top.
remove from pans and cool. When fully cooled, frost with whipped cream. Place one slice of strawberry on top and garnish with sugar.
makes about 30 cupcakes, store in refrigerator for best taste.

Chocolate Coffee Cakes

2 C flour
1 t salt
1 t baking powder
2 t baking soda
3/4 C unsweetened cocoa powder
2 C sugar
1 C oil
1 C hot coffee (I use a chocolate flavored coffee)
1 C milk
2 eggs
1 t vanilla
sift together dry ingredients, then add oil, coffee, and milk. mix at med speed for 2 minutes. add eggs and vanilla, beat 2 more minutes. mixture will be really thin, but its super easy to pour it into the cupcake tins that way. i use a ladle! it will fill about 30 cupcakes at 2/3 full.
bake at 325 for about 30 minutes. jiggle the pan when you pull them out, or poke them, if the wobble too much or dont spring back into shape, put them back in a while longer.
i used white whipped icing on half and dark chocolate icing on the others.
super moist!!

Banana sour cream cupcakes

1 pkg yellow cake mix
3 eggs
1 c mashed ripe bananas (about 3)
1 c sour cream
1/4 c oil
1 8 oz package cream cheese, softened
1 stick (1/2 c) butter, softened
1 pkg (16 oz or about 4 c) powdered sugar
1 c walnut peices, finely chopped

Directions:
heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened. beat on medium 2 minutes.
Bake 18-22 minutes or until toothpick comes out clean.
beat cream cheese and butter with mixer on medium until blended. gradually add sugar, beat well after each addition.
frost cupcakes, then top with walnut peices.

Cream Filled Cupcakes

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

For filling:
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Kiss Kiss Cupcakes

3 1/3 cups all-purpose flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate candy kisses, unwrapped
1 (16 ounce) container fudge frosting

DIRECTIONS
In a bowl, combine the flour, sugar, cocoa, baking soda and salt; mix well. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.
Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy.
Bake at 375 degrees F. for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Chocolate CandyCane Cupcakes

5 squares Baker's semi sweet chocolate, divided
1 pkg (2 layer size) chocolate cake mix
1 pkg (3.9 oz) chocolate pudding mix
4 eggs
1 c sour cream
1/2 c oil
1/2 c water
6 small candy canes, crushed
1 tub cool whip, thawed

heat oven to 350. chop 4 chocolate squares, set aside. beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low until moistened. beat med speed 2 min. stir in chopped chocolate and 2 T candy. spoon into about 30 cupcake tins.
bake 20 to 30 min. frost with cool whip. melt remaining chocolate and drizzle over cupcakes. sprinkle with more candy cane dust if desired.

Banana Cupcake with Caramel Buttercream frosting

3 c sifted flour
1 1/2 t baking soda
3/4 t baking powder
3/4 t salt
1 t ground cinnamon
6 oz (1 1/2 sticks) unsalted butter, softened
1 1/2 c packed light brown sugar
3 eggs
4 bananas, mashed, plus sliced bananas for garnish
3/4 c buttermilk
1/2 t vanilla extract
1 c chopped pecans

oven at 350. cream butter and sugar with mixer until fluffy. add eggs one at a time mixing after each. reduce speed to low, and add remaining wet ingredients (bananas, buttercream, vanilla) add dry ingredients, except pecans, in 3 sections, mixing well after each. stir in pecans. cook cupcakes about 20 minutes.

Buttercream Frosting:

1 c plus 2 T sugar
1/4 c water
1/4 c heavy cream
12 oz (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 t vanilla extract

bring 1/2 c plus 2 T sugar and the water to a boil in saucepan. wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. cook, undisturbed, until caramel is dark amber. remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. let cool and frost cupcakes.