Blueberry Cupcakes

2 cups All purpose flour
1 Tbsp Baking powder
2 tsp Salt
2 Eggs, Large
1 cup Sour cream/Yoghurt
1 tsp Milk
2/3 cup Sugar
8 Tbsp melted butter (1 stick)
1 tsp Vanilla
22 oz.Fresh blackberries, cut in half(can use frozen )

Oven Temp ~ 400° Baking Time ~ 17-20 Min. Pan Type ~ 12 muffin pan

Preheat oven, position rack in center of oven. Grease a standard muffin pan or line with paper muffin cups.

Whisk together the flour, baking powder and salt in a large bowl.In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Over mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Peanut Butter Cupcake

1/3 cup shortening
1/3 cup peanut butter
1 1/4 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and brown sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

Fill paper-lined muffin cups with 1/4 cup of batter.

Bake for 22-24 minutes or till toothpick inserted on an angle toward the center comes out clean.
Yield: 16 cupcakes

Cappuccino Cupcake

2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup prune puree
1/4 cup oil
2 eggs
1/4 cup instant coffee granules
1/2 cup warmed water
2 teaspoons vanilla extract
1 1/2 cups Cool Whip Lite, thawed

Heat oven to 350ºF. Lightly coat 18 standard-size muffin cups with nonstick cooking spray.

Dissolve espresso powder in warm water and set aside.
Whisk together flours sugar, cocoa powder, baking soda and salt in a small bowl.
Stir together prune paste, oil, eggs, dissolved espresso and vanilla in a large bowl. Stir in the flour mixture just until blended. Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.

Bake in 350ºF oven 17 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely. Just before serving, frost each cupcake with a tablespoonful of whipped topping. Dust with cocoa powder through a fine-mesh sieve.

Mocha Cupcake

1 1/3 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 1/2 tsp coffee powder
1/2 cup hot water
1 tsp vanilla
1/2 cup plain yogurt, sour cream or whole milk
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg

Preheat the oven to 375ºF. Line 18 muffin cups with paper liners. Place the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl and mix to combine. Place the coffee powder and water in a small bowl and mix until the coffee has dissolved. Add the vanilla and milk and mix until well combined. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy and lemon colored, about 3-5 minutes. Add the egg and beat well. Scrape down the sides of the bowl, add half of the flour mixture, and beat well. Add the coffee mixture and then the remaining flour mixture. Scrape down the sides of the bowl and fill the prepared muffin tins 2/3 full. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Set aside to cool. Frost with dark or milk chocolate ganache.

Almond Cupcakes

Ingredients
1 3/4 cups sour cream
1 cup unsalted butter
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2/3 cup almond, ground and toasted
4 large egg
2 teaspoons almond extract
1 teaspoon vanilla extract

Preheat the oven to 325. Insert liners into a medium cupcake pan.
In a large bowl cream 1 Celsius of the sour cream, the butter (at room temperature) and the oil.
In a separate bowl sift together the flour, baking powder, baking soda and salt. Stir in the sugar and almonds.
Add the dry ingredients to the creamed butter mixture, one-third at a time. Mix thoroughly after each addition.
In another bowl mix the eggs (at room temperature) to the batter in thirds, beating for 1 minute on medium speed after each addition.
Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minute or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Blueberry Cupcake

Ingredients
1/2 cup unsalted butter
1 cup sugar
2 egg
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 teaspoons vanilla
1 1/2 cups blueberry

Preheat the oven to 350. Insert liners into a medium cupcake pan.
With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
In a separate bowl sift together the flour, baking powder and salt.
Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minutes With a spatula, fold in the vanilla and blueberries.
Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

Dulce De leche Filling

Ingredients
1/2 cup butter, softened
1/2 cup sugars
1 tablespoon milk
1/4 cup sour cream
4 tablespoons flour (I like whole wheat pastry flour)
1/2 cup of dulce de leche

Directions
Cream the butter and the sugar together with a mixer until creamy.
Blend in milk, flour, and sour cream.
Put the dulce de leche into a microwaveable dish and heat it for about 5 to 10 seconds to soften it just a bit.
Add the dulce de leche to the mix and blend well.

Caramel Cupcakes

Ingredients
100g white chocolate, coarsely chopped
125g butter
2/3 cup brown sugar
¼ cup golden syrup (karo)
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten

Preheat the oven to 330°F (170°C).
Line a 12 cupcake pan, with cupcake papers.
Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
Stir over a low heat until melted and combined. 5
Allow to cool for about 15 minutes.
Sift the flours.
Mix flours into the caramel mixture.
Next, stir in the egg.
Divide the mixture evenly between the cake cases.
Bake for 30 minutes.
Remove tin from the oven, transfer to rack and cool.

Notes
Makes 12 Cup Cakes.
Store in an airtight container for up to 3 days.
We used the vanilla butter cream icing.

Blackforest Cupcakes

Ingredients:

425g can cherries in syrup
100g bittersweet dark chocolate, coarsely chopped

165g butter
1 1/3 cup castor sugar
¼ cup cherry brandy
5 oz (1cup, 150g) all-purpose flour
2 tbsp self-raising flour
2 tbsp cocoa powder
1 egg

Whip:

2/3 cup thickened cream, whipped
2 tsp cherry brandy
100g bittersweet dark chocolate

Pre-heat the oven to 335oF (170oC).
Line a 12 cupcake pan, with cupcake papers.
Drain the cherries and reserve the syrup.
Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
Cut the remaining cherries in half and reserve. Discard the remaining syrup.
Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
Pour into a large bowl and allow to cool for 15 minutes.
Whisk in sifted flours and cocoa.
Then wisk in the egg.
It will be runny - but that is correct.
Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
Bake for 40-45 minutes until firm to touch.
Allow to cool for a few minutes and then transfer to a wire rack.

Allow cakes to cool completely.
Mix the brandy into the whipped cream.
Top each cake with some of the remaining cherry halves.
And top this with some of the cream.
Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

Notes
Makes 12 cupcakes. Allow to cool slightly and serve with extra Raspberries and whipped cream.