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Thursday, Apr. 17, 2014

Cookbook specializes in cupcakes, muffins

Sunday, May 20, 2012

I have a special friend, Shelby Stafford, who has officially nicknamed herself "Cupcake." On occasion I might call her "Honey" and she is quick to tell me her name is not Honey, it is Cupcake.

Cupcake was recently given a book devoted entirely to cupcakes and muffins. "The Taste of Home Cupcakes! Muffins & More" book contains 130 recipes for scrumptious delights for you to try. I think Cupcake's mother will need to get on the ball if she is going to make all of these recipes for her.

Peanut Butter Cupcakes

1/3 cup shortening

1/3 cup peanut butter

1 1/4 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups flour

1 1/4 teaspoons baking powder

1 teaspoon salt

1 cup milk

16 miniature peanut butter cups

In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill paper-lined muffin cups with 1/4 cup batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350 degrees for 22 to 24 minutes or until a toothpick inserted on an angle toward the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 16 servings.

Chocolate Macaroon Cupcakes

2 egg whites

1 egg

1/3 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/4 cups flour

1 cup sugar

1/3 cup baking cocoa

1/2 teaspoon baking sod

1/4 cup buttermilk

Filling:

1 cup fat-free ricotta cheese

1/4 cup sugar

1 egg white

1/3 cup flaked coconut

1/2 teaspoon coconut or almond extract

2 teaspoons confectioner's sugar

In a bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with cooking spray. In another bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoon in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter. Bake at 350 degrees for 28 to 33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioner's sugar. Yields 18 servings.

Cinnamon Doughnut Muffins

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

3/4 cups sugar

1/3 cup canola oil

1 egg, lightly beaten

3/4 cup milk

Jam

Topping:

1/4 cup butter, melted

1/3 cup sugar

1 teaspoon ground cinnamon

In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Place melted butter in a small bowl, combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm. Yields 10 servings.

Luscious Lemon Muffins

1/2 cup butter, softened

1/2 cup sugar

2 eggs, separated

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons lemon juice

1 tablespoon grated lemon peel

Cinnamon-sugar

In a bowl, cream butter and sugar. Add egg yolks; mix well. Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon peel. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 20 to 25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Yields 9 servings.

Caramel Apple Cupcakes

1 box spice cake mix or carrot cake mix

2 cups chopped peeled tart apples

20 caramels

3 tablespoons milk

1 cup finely chopped pecans, toasted

12 Popsicle sticks

Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yields 12 servings.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.


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Susan McClanahan
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