CupCakes

red velvet

Ingredients • 2 1/2  cups all purpose flour • 2 cups sugar • 1/2 cup baking cocoa (powdered) • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 teaspoon baking soda • 2 sticks butter at room temperature • 5 large eggs • 1 cup buttermilk (see note at bottom) • 1 teaspoon vanilla • 1 teaspoon red food coloring Red Velvet Cupcake Recipe Directions Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.   Sift dry ingredients three times. Cream together butter and sugar until light and fluffy.   Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately  1/4 of buttermilk alternating until mixed well.   Mix in vanilla and food coloring. Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a  preheated 350 degree oven for approximately 20 minutes or  until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 5 to 10 minutes then remove from pans.   Cool completely on wire racks before frosting. NOTE:  If you don't happen to have buttermilk  on hand you can try this simple substitution.   Place one tablespoon of lemon juice or white  vinegar in an empty one cup measuring cup.   Fill with milk to 1 cup.   Let stand for 5 minutes then use in any cake recipe that calls for buttermilk. Chocolate cupcakes Ingredients • 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   Chocolate Cupcake Recipe Directions 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. red velvet Ingredients • 2 1/2  cups all purpose flour • 2 cups sugar • 1/2 cup baking cocoa (powdered) • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 teaspoon baking soda • 2 sticks butter at room temperature • 5 large eggs • 1 cup buttermilk (see note at bottom) • 1 teaspoon vanilla • 1 teaspoon red food coloring Red Velvet Cupcake Recipe Directions Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.   Sift dry ingredients three times. Cream together butter and sugar until light and fluffy.   Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately  1/4 of buttermilk alternating until mixed well.   Mix in vanilla and food coloring. Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a  preheated 350 degree oven for approximately 20 minutes or  until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 5 to 10 minutes then remove from pans.   Cool completely on wire racks before frosting. NOTE:  If you don't happen to have buttermilk  on hand you can try this simple substitution.   Place one tablespoon of lemon juice or white  vinegar in an empty one cup measuring cup.   Fill with milk to 1 cup.   Let stand for 5 minutes then use in any cake recipe that calls for buttermilk. Chocolate cupcakes Ingredients   • 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   Chocolate Cupcake Recipe Directions 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. other recipe chocolate moist yummy