o inject pudding into the cupcakes.
Gently poke the decorator
ooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL
in. (For British people, this recipe makes what we would think
in with paper cups (recipe makes 24 cupcakes). Pour batter into cups
ins (recipe makes 24 full-sized or 48 mini cupcakes--I like
Cupcakes:
Bake the cupcakes as per the instructions on
This recipe makes about 50 to 60 miniature cupcakes.
Line miniature muffin
Prepare yellow cupcakes as directed on box.
ear the center of the cupcakes comes out clean. Cool cakes
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
nto the center of the cupcakes.
Bake for 20 to
5 minutes.
Remove the cupcakes from the muffin tin, and
enters comes out clean. Cool cupcakes in muffin cups on wire
inutes before carefully removing the cupcakes to cool completely on cooling
Mix cake mix according to directions on package.
Fill cupcake pans 2/3 full.
Cream the cheese with sugar, salt and egg; stir in chocolate pieces.
Drop one rounded teaspoon cheese mixture into each cupcake.
Bake as package directs.
When cool, frost with any white buttercream frosting.
Makes 30 cupcakes.
These cupcakes freeze well.
r until completely cool. Spread cupcakes evenly with Cream Cheese Frosting
aking cups and bake until cupcakes spring back when lightly touched
Make the Maple Cupcakes: Preheat the oven to 325
In a large bowl, stir together the flour, sugar, cocoa, soda, and salt.
In another container, beat together the water, oil, vinegar, and vanilla.
Gradually add to dry ingredients, stirring just until blended.
Fill 18 paper lined cupcake cups about half full of batter.
Top each with 1 tablespoon of Chocolate Chip Filling and about 1/2 teaspoon walnuts.
Bake in a 350\u00b0 oven for 25 minutes, or until top springs back when gently pressed.
Makes 18 cupcakes.
Heat oven to 350\u00b0.
Line 24 muffin cups.
Prepare cake mix as directed only substitute the applesauce for the water and beat in the cinnamon.
Spoon into lined cups.
Gently press a caramel in the middle of each cup (the caramel will stick to the bottom during baking).
Bake 20 minutes or until wood pick inserted in center comes out clean.
Cool in pan on a wire rack 5 minutes before removing cupcakes from pan to wire rack to cool completely.