Ultimate Cupcakes

Well, everyone's had a basic cupcake before. I've suddenly discovered a whole new world of cupcakes! Just start with your basic vanilla or chocolate cupcake recipe and build from there! You can also move onto carrot cake cupcakes, lemon cake cupcakes, marble cake cupcakes...

Vanilla cupcakes:
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Chocolate cupcakes:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla
4 ounces melted unsweetened baking chocolate

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.

Buttercream Frosting:

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well. For chocolate buttercream, melt 2 squares unsweetened baking chocolate and mix with frosting.

Cream Cheese Frosting:

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar, sifted

To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency.

Getting creative:

• Thin Mints
  
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a little mint extract with green food coloring. Frost cupcakes and top with mini chocolate chips.
• Chocolate Decadence
• Take a basic chocolate cupcake, make a simple cream cheese frosting and top with drizzled chocolate
• Coffee-holic
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a tablespoon or two of instant coffee granules. Top it off with a coffee bean
• Peanut Butter Haven
• Take a basic vanilla cupcake, make a simple buttercream frostin and add a tablespoon or two of creamy peanut butter. Top with mini chocolate chips.
• Raspberry Cheesecake
• Take a basic vanilla cupcake, make a simple cream cheese frosting and top with a raspberry or a dollop of raspberry preserves.

--Delena
Kansas City, MO