Mini Morsel Cupcakes Food

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Steps:

• Preheat oven to 375° F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MINI MORSEL CUPCAKES

Steps:

• FOR CUPCAKES: PREHEAT oven to 375º F. Paperline or grease 24 muffin cups.
• COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full.
• BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.
• FOR FROSTING: MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

CHOCOHOLIC'S CUPCAKES

Steps:

• Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases.
• Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate.
• Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls.
• Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch. Cool for 15 minutes in the pan.
• Dust with icing sugar and serve warm or at room temperature.
• Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours. That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!

DOUBLE CHOCOLATE MINI CUPCAKES

Steps:

• This recipe makes about 50 to 60 miniature cupcakes.
• Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
• Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
• Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
• Add eggs one at a time and beat well after each addition.
• At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
• Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
• Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
• For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
• Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!

ALLERGEN-FREE MINI CUPCAKES

Steps:

• Blend flaxseed with water until smooth, set aside.
• Once flaxseed is thicken, add banana and blend until smooth.
• Preheat the oven to 180C/350°F.
• Sift all purpose gluten free flour with baking powder in a mixing bowl
• Add sugar, olive oil and rice milk.
• Add blended flaxseed & banana
• Add Vanilla Extract.
• Set the mixer to low and beat until everything combined.
• Set the mixer to medium and beat for about one minute.
• Bake for 20-25 minutes.
• Frosting as desired.