Attn: jetluvs2cook...Cupcake Of The Week recipes inside

Posy Cupcakes #16 (07-16-07)

Our Test Kitchen staff suggests dressing up cupcakes from a mix with canned frosting and candied flowers. Don't want to fuss with perfectly placing the flowers? Crumble them for a fun confetti look.

INGREDIENTS:

1 package (18-1/4 ounces) white or yellow cake mix
1 can (16 ounces) white or vanilla frosting
40 to 50 Candied Flowers



DIRECTIONS:

Prepare cake batter according to package directions.

Fill greased, foil or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Decorate with candied flowers. Yield: 2 dozen.
Tips & Ideas:
Make sure to properly identify flowers before picking. Double-check that they're edible and have not been treated with chemicals. Some edible flowers include rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus.

Butterfly Cupcakes #17 (07-23-07)

Dessert takes wing with this fun recipe. Cut the cupcake tops to resemble butterflies and use this easy decorating method. —Joyce Turley, Slaughters, Kentucky

INGREDIENTS:

1 package (18-1/4 ounces) chocolate cake mix
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Pastel sprinkles
Black shoestring licorice, cut into 2-inch pieces



DIRECTIONS:

Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside.

In a large bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.

For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake. Yield: 2 dozen.
Tips & Ideas:
When fixing cupcakes for a potluck, I prepare them ahead and freeze them unfrosted. Before taking them to share, I make a soft powdered sugar frosting and dip the frozen cupcakes to frost them. It’s so fast and easy, with no mess. —Juanita P., West Lafayette, Ohio

Zucchini Chip Cupcakes #18 (07-30-07)

These moist, nut-topped cupcakes don't even need frosting and they're a great way to use up zucchini. —Debra Forshee, Stockton, Kansas
INGREDIENTS:

1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped pecans



DIRECTIONS:

In a large mixing bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.

Tips & Ideas:
Bring eggs you plan to bake with to room temperature by letting them sit out for 20-30 minutes before using. My baked goods rise higher when I do this. —Lois S., LeClaire, Iowa

Creamy Chocolate Cupcakes #19 (08-06-07)

The "surprise" inside these rich chocolate cupcakes is their smooth cream cheese filling. —Mrs. Walter Jacobson, Ashland, Ohio

INGREDIENTS:

1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract


FILLING:

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts



DIRECTIONS:

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a bowl, whisk the eggs, water, oil, vinegar and vanilla. Add to dry ingredients; mix well.

Pour into 18 greased or paper-lined muffin cups. For filling, beat cream cheese and sugar in another large mixing bowl. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of the cupcake (not the filling) comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in the refrigerator. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 278 calories, 16 g fat (5 g saturated fat), 49 mg cholesterol, 201 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Tips & Ideas:
Try adding 1 tablespoon grated orange or lemon peel to chocolate cupcakes for a delicious flavor surprise.

Cupcake Brownies

These no-mess brownies travel well. The pecans make them extra special. —Nila Towler, Baird, Texas


INGREDIENTS:

1 cup butter, cubed
4 squares (1 ounce each) semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans



DIRECTIONS:

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

In a large mixing bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool. Yield: about 1-1/2 dozen.

Tips & Ideas:
Fun Cupcake Topper. Bake and frost cupcakes as desired. Take a big marshmellow and cut it into three (I use sissors to do that). Dip the thirds in colored surgar and make a circle on top of the cupcake. Dab a dot of yellow iceing in the middle to make a flower. These are cute for a birthday party or a summer picnic. My daughter and her friends really liked these when I made them for her birthday. —Cathie Grabiec, Sarver, Pennsylvania

The Cupcake Brownies is #20.



Chocolate-Bottom Mini-Cupcakes #21 (08-20-07)

These freeze very well. I like to keep a batch on hand for drop-in guests or when I'm too busy to bake.
—Bertille Cooper, St. Inigoes, Maryland

INGREDIENTS:

FILLING:

1 package (8 ounces) cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

BATTER:

1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt



DIRECTIONS:

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar and vanilla in another mixing bowl. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. Bake at 350° for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 114 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 130 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.


Tips & Ideas:
To soften butter (or cream cheese) quickly, I place it in an ovenproof dish for 5 minutes in the oven as it is preheating. To melt the butter, I wait just a minute longer. —Corey D., Durham, North Carolina

Lemon Cream Cupcakes #22 (08-27-07)

Delicate cupcakes like these are sure to disappear at your next potluck or bake sale.
—Ruth Ann Stelfox, Raymond, Alberta

INGREDIENTS:

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (16 ounces) sour cream


FROSTING:

3 tablespoons butter, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk



DIRECTIONS:

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla.

Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a small mixing bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 244 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 178 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.


Tips & Ideas:
Confectioners' sugar icing doesn't stand up well to freezing. For best results, freeze cupcakes and other treats unfrosted and frost them after thawing.

Cupcake Cones #23 (09-03-07)

Children love this treat, which is not as messy as a piece of cake.
—Mina Dyck, Boissevain, Manitoba

INGREDIENTS:

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Cake ice cream cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional



DIRECTIONS:

In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 171 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 162 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.


Tips & Ideas:
My children and daycare students look forward to cupcakes baked in ice cream cones. The difficulty was finding a pan to hold the cones upright while baking. I finally tried mini muffin tins. The cones fit perfectly and don’t tip over. —Leann Domonoske, Wilton, North Dakota

Spiced Cocoa Cupcakes #24 (09-10-07)

To me, a good cup of hot spiced cocoa is heavenly, and that's what these remind me of. Drizzled Spiced Cocoa Cupcakes are a budget-friendly finish for any meal.
—Shirley Glaab, Hattisburg, Mississippi

INGREDIENTS:

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
1 cup confectioners' sugar
4-1/2 teaspoons milk



DIRECTIONS:

In a bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries.

Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 173 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein

Tips & Ideas:
To make all my cupcakes the same size, I use an ice cream scoop to measure the batter. —Sandra B., Folkston, Georgia

Cream-Filled Cupcakes #25 (09-17-07)

Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on as party treat.
—Edie DeSpain, Logan, Utah

INGREDIENTS:

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

FILLING:

1/4 cup butter or margarine, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
Pinch salt
Chocolate frosting



DIRECTIONS:

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

In a mixing bowl, combine butter, shortening, confectioners’ sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 9 g fat (2 g saturated fat), 16 mg cholesterol, 160 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.


Tips & Ideas:
When baking muffins or cupcakes in paper liners, I spray them with nonstick cooking spray. The liner peels off very nicely, leaving no crumbs behind!
—Pamela K., Martinsburg, West Virginia

Peanut Butter Cup Cupcakes (09-24-07)

Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost them.
—Heidi Harrington, Steuben, Maine

INGREDIENTS:

1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups



DIRECTIONS:

In a mixing bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

Nutrition Facts: 1 cupcake equals 238 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 260 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Tips & Ideas:
I like to wipe a bit of vegetable oil inside my liquid measuring cup when I’m making peanut butter or molasses cookies. This keeps the sticky ingredients from clinging to the cup, making cleanup a breeze. —Lynn Hayes, St. John, New Brunswick

Candy Corn Cupcakes #27 (10-01-07)

These moist, tender white cupcakes are perfect for Halloween. But for fast yet fabulous results anytime of year, simply choose candy decorations appropriate to the season.
—Renee Schwebach, Dumont, Minnesota

INGREDIENTS:

1/2 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 egg whites
Frosting of your choice
Candy corn or other decorations



DIRECTIONS:

In a mixing bowl, cream shortening and sugar. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat in the egg whites.

Fill greased or paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 171 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.


Tips & Ideas:
My husband, who is diabetic, and I are watching our weight and trying to cut fat in our diet. For a treat, I make low-sugar cupcakes and muffins. Then I top them with fat-free sugar-free frosting. To make the frosting, I combine a package of fat-free cream cheese with a little vanilla, cornstarch and sugar-substitute. This makes enough frosting to top 24 cupcakes or muffins. —Diana B., Olympia, Washington

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