cupcakes

CupCaKeS

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Angel Food Cupcake

Ingredients

1 (18.25 ounce) package angel food cake mix

1. Preheat oven to 375 F. Line a 12 cup muffin tin with paper bake cups.

2. Prepare batter as directed on the box. Fill muffin cups 2/3 full.

3. Bake for 15 - 20 minutes, or until done.

Fudge Cupcakes

Ingredients

4 (1 ounce) squares semisweet chocolate, chopped

1 cup butter

1 cup all-purpose flour, sifted

1 3/4 cups white sugar

4 eggs

1 teaspoon vanilla extract

2 cups chopped pecans

1. Preheat oven to 325 F. Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.

2. Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.

3. Bake in the preheated oven for 25 minutes. Do not over bake. Tops should be shiny but give slightly when touched.

Cheese Cake Cupcake

Ingredients

3 (8 ounce) packages cream cheese

1 cup white sugar

5 eggs

1 teaspoon vanilla extract

8 ounces sour cream

1 cup white sugar

1 teaspoon vanilla extract

1. Preheat oven to 350 F. Line cupcake pans with paper cupcake liners.

2. In medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.

3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.

4. To make the sour cream topping whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.

5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.