A Chocolate Compromise!

Compromise- a settlement of differences by mutual concessions; an agreement reached by adjustment of conflicting or opposing claims, principles, etc., by reciprocal modification of demands.

What do you do when one kid wants chocolate chip muffins and the other wants brownies?

You compromise!

We took a small brownie mix (the type in a bag) and a small muffin mix (also in a bag) and mixed both in separate bowls.

We put 20 cupcake liners in a muffin tin. In each liner we put a small spoon of brownie mix and topped it with a spoon of muffin mix. Baked at 325 until done. Throw a few chocolate chips on top while still warm.

The kids gave them two thumbs up!

Red Velvet Cupcake Recipe

Ingredients
• 24 paper liners for cupcake pans (2 ½ -inch size)
• 1 package (18.25 ounces) plain German chocolate cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 1 cup sour cream
• ½ cup water
• ½ cup vegetable oil
• 1 bottle (1 ounce) red food coloring
• 3 large eggs
• 1 cup miniature semisweet chocolate chips
Directions:
• Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
• Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
• Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
• Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
• Meanwhile, prepare Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
• Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Caramel Apple Cupcakes

I saw these on Four Weeks Magazine. She uses a homemade cupcake recipe, filling, and homemade caramel topping. I must admit that I will take some short cuts when I make them. I will use a spice cake mix and add shredding apples to it, skip the filling, and use her caramel icing recipe. I think they will make a great addition to the fall festival at the school.

Red Velvet Cupcakes

Red Velvet Cupcakes

Found at http://blog.pinkcakebox.com/recipes

Ingredients & Supplies Needed:

Muffin Tins and Cupcake Papers

2 1/2 cups cake flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 cup cocoa powder
1 1/2 cups vegetable oil

1 cup milk

2 large eggs

3 tablespoons liquid red food coloring (Add more for desired darkness)

2 teaspoons white distilled vinegar

1 1/2 teaspoon vanilla extract
Instructions

Preheat the oven to 350 degrees F. Line muffin tins with cupcake papers. .
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix milk and vinegar and let sit for 10 minutes – curdling will occur. Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.
Using a stand mixer, add the dry ingredients into the wet ingredients with the paddle until just combined.
Divide the cake batter evenly into the tins - about 3/4 full. Bake for about 10-12 minutes or until a toothpick comes out clean.

We have another recipe for them on this blog to

http://makecupcakesnotwar.blogspot.com/2007/09/red-velvet-cupcake-recipe.html

White Chocolate Cupcakes

INGREDIENTS
1 (18.25 ounce) package white cake mix
2 cups white chocolate chips
2 tablespoons grated orange zest
1 tablespoon flour

DIRECTIONS

Line a cup cake or muffin pan with paper liners.
Mix cake mix according to instruction on box.
Toss the chocolate chips in the flour.
Mix the chips and orange zest into the cake mix.
Pour batter into the prepared pan and bake according to the directions on the box.

Frost with icing of your choice.

Flourless Cupcakes

Flourless Cupcakes

1 stick unsalted butter
1 c. sifted powder sugar
4 eggs, well beaten
1 tsp vanilla
1 c. sifted cornstarch
2 tsp baking powder

Preheat oven to 350.
Fill 15 holes in muffin tin with liners.
Cream together butter and sugar. Add eggs and vanilla; beat until light.
Sift cornstarch then measure. Add baking powder to corn starch and sift 3 more times.
Combine the creamed ingredients with the sifted ingredients until blended.
Fill containers about 1/2 full and bake 15 mintues.

Sprinkle with powder sugar or top with icing.

Chocolate Cupcakes with White Truffle Frosting

Cupcakes

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting

1 cup white vanilla baking chips
1 container Betty Crocker® Rich & Creamy vanilla frosting

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
3. If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

More recipes like this at http://www.bettycrocker.com

Basic Yellow Cupcakes

Basic Yellow Cupcakes
Ingredients
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 Pure Vanilla Extract
1 1/4 cups milk
Yield: Makes about 12 standard cupcakes.
Directions
Preheat oven to 350°F.
Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
Sift together flour, baking powder and salt; set aside.
Cream sugar and butter together until light.
Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Continue beating one minute.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating

Serve with Cocoa Whipped Cream Icing