September 2021 – Cupcakes

Applesauce Cupcakes

Amelia Weaver, Ephrata

“Very good!”

• 2½ cups flour
• 1²/₃ cups sugar
• ¾ cup plus ½ cup applesauce
• ²/₃ cup margarine
• 1 teaspoon salt
• 3½ teaspoons baking powder
• 3 eggs, unbeaten

Measure flour, sugar, ¾ cup applesauce, margarine and salt into mixing bowl. Beat vigorously for 2 minutes. Stir in baking powder, remaining ½ cup applesauce and eggs. Beat for 2 minutes.

Fill cupcake pans half full. Bake at 350°F until light brown.

 

Shoofly Cupcakes

Pat Roth, Ephrata

• 4 cups flour
• 2 cups packed brown sugar
• ¼ teaspoon salt
• 1 cup cold butter or margarine
• 2 teaspoons baking soda
• 2 cups boiling water
• 1 cup molasses

In a large bowl, combine the flour, brown sugar and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping.

Add baking soda to the remaining crumb mixture. Stir in the water and the molasses.

Fill paper-lined muffin cups 2/3 full. Sprinkle reserved crumb mixture over the cupcakes.

Bake at 350°F for 20 to 25 minutes.

Yield: 2 dozen

 

Secret Kiss Cupcakes

Pat Roth, Ephrata

• 3¹/₃ cups flour
• 2 cups granulated sugar
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 1 cup butter or margarine, melted
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 30 milk chocolate Kisses

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Mix well.

Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.

Fill paper-lined muffin cups 2/3 full. Press a chocolate Kiss into the center of each cupcake until batter completely covers the candy.

Bake at 375°F for 20 to 25 minutes.

Yield: 2½ dozen.

Icing:

• 4¾ cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder
• ½ cup margarine or butter, softened
• ¹/₃ cup boiling water
• 1 teaspoon vanilla

In a bowl, mix powdered sugar and cocoa; add butter or margarine, boiling water and vanilla.

Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Cool for 20 to 30 minutes or until spreading consistency.

 

Chocolate Peanut Butter Cupcakes

Pat Roth, Ephrata

• ¾ cup creamy peanut butter
• ¼ cup powdered sugar
• 2½ cups all-purpose flour
• ¹/₃ cup cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ¾ cup butter, softened
• 1 cup granulated sugar
• 3 eggs, room temperature
• 4 oz. chocolate chips, melted and cooled
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners.

Combine peanut butter and powdered sugar in a mixing bowl. On medium speed, beat until light and fluffy.

Whisk the flour, cocoa, baking soda and salt together in a medium bowl.

Combine butter and granulated sugar in a mixing bowl; beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined, about 30 seconds.

Add flour mixture and buttermilk, alternately, to butter mixture; beat to combine. Add vanilla and mix well.

Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter; don’t spread. Spoon rest of batter over peanut butter.

Bake 18 to 20 minutes.

Frosting:

• 4 oz. cream cheese, softened
• 4 tablespoons butter, softened
• ¹/₃ cup creamy peanut butter
• 1¼ cups powdered sugar

Combine cream cheese, butter and peanut butter. Add sugar and beat.

 

Shoofly Cupcakes

Gloria Dougherty, Akron

• Crumbs:
• 4 cups flour
• 2 cups brown sugar
• ¾ cup shortening

Liquid:

• 1 egg, beaten
• 1 cup molasses (½ table molasses & ½ Brer Rabbit)
• 2 cups boiling water
• 1 tablespoon baking soda
• 2 tablespoons vinegar

Mix crumb ingredients till crumbly; reserve 1 cup for topping.

To remaining crumbs, add liquid ingredients. Batter will be thin.

Bake at 375°F for 25 to 30 minutes.

 

Creamcheese Cupcakes

Christina Hursh, Ephrata

• 2 cups sugar
• 3 cups flour
• ½ cup cocoa
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 2 tablespoons vinegar
• ²/₃ cup vegetable oil
• 2 cups water

Mix the dry ingredients together. Add vanilla, vinegar, oil and water gradually. Beat until smooth.

Fill cupcake liners half full.

Filling:

• 8 oz. cream cheese, softened
• 1 egg
• ½ cup sugar
• dash salt
• 12 oz. chocolate chips

Mix cream cheese, egg, sugar and salt. Stir in chocolate chips. Put one teaspoon on top of chocolate batter.

Bake at 350°F for 15 to 20 minutes.

 

Mini Cheesecake Cupcakes

Eleanor Hartranft, Ephrata

“These were served at a bridal shower and I had to have the recipe!”

Crust:

• crushed graham crackers (one cellophane wrapped pack), or vanilla wafers (enough to make 1¼ cups of crumbs)
• 3 tablespoons brown sugar
• 5 tablespoons butter, melted

Crush graham crackers or wafers into crumbs using a blender or food processor. Combine with brown sugar and butter. Press into the bottom of 12 to 18 muffin cups. To prevent sticking, use 2 paper liners in each cup.

Cheesecake:

• (2) 8 oz. packages cream cheese, softened
• 2 eggs
• 2 tablespoons lemon juice or key lime juice
• ²/₃ cup white sugar

In a medium bowl, beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.

Fill each muffin cup with cream cheese mixture. Place you muffin tin in a larger pan for cooking in a water bath. This is a must to ensure they don’t deflated when removed from the oven.

Bake at 350°F for 17 minutes. Remove from the oven and let sit in the water bath until water has cooled, then move the muffin tin to the refrigerator. Let cupcakes in tin for several hours.

Whipped Topping:

• 8 oz. cream cheese, softened
• 2 oz. white chocolate chips
• 2 tablespoons milk
• ¼ cup powdered sugar
• 1½ cups Cool Whip

Melt chocolate chips and milk together; set aside.

In another bowl, beat cream cheese and sugar till fluffy. Gradually stir in white chocolate mixture; mix till smooth. Fold in Cool Whip.

Spread on top of cheesecakes.

 

Pumpkin Cream Cheese Cupcakes

Lauren Zimmerman, Akron

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1½ cup sugar
• 2 cups pumpkin
• 4 eggs
• 1 cup chopped nuts (optional)
• 1 cup vegetable oil

Combine all ingredients. Fill cupcake liners half full with batter.

Filling:

• 8 oz. cream cheese
• 1 egg
• ½ cup sugar
• 1 cup chocolate chips

Beat cream cheese, egg and sugar. Stir in chocolate chips.

Drop about 1 teaspoon on top of each cupcake.

Bake at 350°F for 25 minutes.