Caramel Apple Cupcakes

Nothing says old-fashioned fair like a caramel covered apple. Oh, tasty--but kind of a mess to try and eat. This cupcake is a treat that gives you all the same flavors, but not so much of the mess!

Ingredients

• 1 cup unsweetened applesauce
• 2 cups cake or pastry flour
• 1/2 cup sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup oil
• 1/4 cup apple juice
• 1 tsp vanilla
• 24 individual caramels
• Caramel Frosting

1. Preheat oven 350°. Place paper baking cups in 24 muffin cups.


2. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and stir to combine. Crack the eggs into a separate, medium sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla, and apple sauce to the eggs and mix to combine. Combine the wet and dry ingredients until all ingredients come together.


3. Fill baking cups about 2/3 full with batter. Place unwrapped caramel in center of batter, pushing down so that is in the middle of the batter.
   


4. Bake for 20-22 minutes, or until top springs back when lightly touched. Remove from pan; cool completely. Frost with Caramel Frosting.
   

Twinkie Cupcakes

I have been giving the deep-fried twinkies at the fair a lot of thought the past couple of days. There just seems to be something inherently wrong with deep-frying cake. I know they get all kinds of raves, but I think mine must be a bit of a rant. I suppose if you are into healthy eating, cupcakes aren't really the way to go either, but I just can't see making it worse by the addition of deep frying. So I won't. :)

Bear with me, though. Twinkies are not yummy for me. :) They kinda have a 'shelf life of 100 years' taste to me, but the idea of a cream filled sponge cake--well, really, THAT sounds good. So, why don't you try this version instead? No preservatives, I promise...

Cupcake Ingredients

• 12 egg yolks
• 1/2 cup water
• 1 3/4 cups granulated sugar, divided
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 to 2 teaspoon vanilla extract

1. Preheat ovento 350 . Place paper baking cups in 24 muffin cups.
   
2. Beat egg yolks and water with electric beater until lemon colored. Add 1/2 cup sugar and continue beating until light yellow.
3. Sift together the remaining sugar, flour, salt and baking powder.Fold dry ingredients and vanilla extract into egg yolk mixture.
4. Divide evenly between muffin cups. Bake 15-20 minutes, or until top springs back when lightly touched. Remove from pans, cool completely.

Filling Ingredients

• 1 cup half 'n half
  
• 5 tbsp flour
• 1 cup butter
• 1/2 tsp salt
• 1 cup sugar
• 1 tsp vanilla

1. Mix half 'n half and flour in a saucepan over medium heat. Simmer until thickened. Remove from heat and mix in butter until combined. Cool completely. Add remaining ingredients and with a stand or electric mixer beat until light and fluffy. Using pastry bag, fill cupcakes with filling. Enjoy!
2. Alternatively, you could use fresh whipped cream to fill sponge cupcakes, but this filling is quite yummy--and holds up a bit better than the whipped cream.
   

Peanut Butter Chocolate Cupcakes

Reese's Peanut Butter Cup in a cupcake? I am so there. Who can resist the mix of peanut butter and chocolate?? Not very many of us, that's for sure!

Ingredients

Filling

• 1 (3 oz) package cream cheese, softened
• 1/4 cup peanut butter
• 2 tbsp sugar
• 1 tsp milk

Batter

• 2 cups sugar
• 1 3/4 cup cake flour
• 1/2 cup baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract

1. For filling: in a small mixing bowl, beat cream cheese, peanut butter, sugar, and milk until smooth.
2. Preheat oven to 350°. Place paper baking cups into 24 muffin cups.
   
3. In a large bowl, combine sugar, flour, cocoa, baking powder, salt, and baking soda. In a medium bowl, whisk together eggs, water, milk, oil, and vanilla. Stir into dry ingredients until just moistened (batter will be runny)
4. Fill paper-lined muffin cups half full with batter. Drop 1 tsp of peanut butter filling into the center of each; cover with remaining batter.
5. Bake 18-22 minutes or until top springs back when lightly touched. Remove from pans. Cool completely.
6. Frost with Easy Chocolate Frosting.
   

Chocolate Marshmallow Cupcakes

This is a gourmet version of a Hostess cupcake. It has the creamy center and the chocolaty cake, but it's been taken up a notch with a bit of marshmallow-y goodness.

Ingredients

• 1 (18.25 oz) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
  
• 3/4 cup shortening
• 2/3 cup powdered sugar
• 1 cup marshmallow fluff
• 1 tsp pure vanilla extract
• Chocolate Marshmallow Frosting

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Bake for 15-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely.


3. In a large mixing bowl, cream shortening and sugar together. Add marshmallow fluff and vanilla. Mix well.


4. Insert a small pastry tip into a pastry (or plastic) bag. Fill with creme filling. Insert tip halfway into the center of a cupcake and fill with a small amount of creme. Repeat with each cupcake. Frost with Chocolate Marshmallow Frosting.
   

Strawberry Cream Cheese Cupcakes

There's nothing like the fresh taste of strawberries. And add a little cream cheese....oh, heaven. This cupcake recipe is an easy way to take your cupcakes from everyday to exceptional...

The Ingredients

• 1 package (18.25 oz) yellow cake mix
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 3 tbsp strawberry preserves
• 1 package (3 oz) cream cheese, cut into 24 pieces
• Cream Cheese Frosting
• Sliced strawberries as a garnish, optional
  

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, sour cream, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Place strawberry preserves in a bowl; stir until smooth. Place 1 piece of cream cheese on top of batter in each cupcake, pressing slightly. Place 1/4 teaspoon of preserves over cream cheese.


3. Bake 18-22 minutes, or until tops are golden brown and spring back when touched lightly. Remove from pans; cool. Frost with Cream Cheese frosting. Garnish each cupcake with strawberry slices just before serving.