Wednesday, November 4, 2009

Cupcakes Sweets & Treats

Homemade Chocolate Cupcakes

1 1/2 cups flour,1 cup sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1/3 cup cocoa powder,

1/2 cup vegetable oil, 1 cup water, 1 teaspoon vinegar
Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.
Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.

The Classic Cupcake

1/2 cup softened butter, 3/4 to 1 cup sugar, 2 eggs, 2 tsp. vanilla extract, 1-1/2 cups all-purpose flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 2/3 cup cold milk

Cream butter and sugar. Add eggs one at a time. Stir in vanilla, in a separate bowl combine all dry ingredients and then combine with butter mixture.

Preheat oven to 350 degrees and bake 18 - 24 minutes.

Yields 12 Cupcakes

Brownie Caramel Walnut Pie

1 (9 inch) unbaked pie shell1/2 cup chopped walnuts (or pecans)

20 caramels unwrapped

1 14oz can sweetened condensed milk

1 egg beaten

1 Tablespoon margarine melted

1 (6ounce) package chocolate chips (1 cup), melted

Preheat oven to 325 degrees.

Preheat oven to 325 degrees. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup sweetened condensed milk. Spoon over walnuts. In mixing bowl, combine egg, margarine and remaining milk; mix well. Stir in chips. Pour chocolate mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers. Whipped topping is optional.

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