ORANGE CUPCAKE

Ingredients
• 1 3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened
Orange Cupcake Recipe Directions
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with Orange Icing.

CARROT CAKE CUPCAKE

Ingredients
• 2 cups all purpose flour

• 2 cups sugar

• 3 cups finely shredded carrots (a food processor is great for this)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 cup vegetable oil

• 4 large eggs
Carrot Cake Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting.

See Carrot Cake Christmas Cupcakes Photo above.

DEVIL'S FOOD CUPCAKES

Ingredients
• 2 1/4 cups all purpose flour

• 1 2/3 cups sugar

• 2/3 cup baking cocoa

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1/4 teaspoon baking powder

• 3/4 cup shortening

• 2 large eggs

• 1 1/2 cups water

• 1 teaspoon vanilla
Devil's Food Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
Frost Devil's Food Cupcakes as desired. These are even good just drizzled with chocolate syrup.

See Devil's Food Chrietmas Cupcakes photo above.

ANGEL FOOD CUPCAKE

Ingredients
• 1 1/4 cups all purpose flour

• 1 1/2 cups sugar

• 12 egg whites from large eggs ( enough for 1 1/2 cups)

• 1 1/2 teaspoon cream of tartar• 1/4 teaspoon salt

• 1 1/2 teaspoons vanilla extract
METHOD
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.

See Angel Food Christmas Cupcake photo above.

SPONGE CAKE CUPCAKE

Ingredients
• 1 cup cake flour

• 1 cup sugar

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 6 large eggs, separated

• 2 tablespoons ice water

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract
METHOD
Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners.
Place ice water in bowl with egg yolks. Set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.
Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.
Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Cool sponge cake cupcakes completely in the cupcake pans.

See Sponge cake Christmas Cupcake photo above.

BANANA WALNUT CUPCAKE

cupcake batter
• 2 1/2 cups all purpose flour

• 1 1/2 cups sugar

• 1 1/4 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup softened butter

• 2 medium ripe bananas (mashed well)

• 1 teaspoon vanilla extract

• 3 large eggs

• 3/4 cup buttermilk
nut topping
• 1 cup packed brown sugar

• 1/2 cup butter

• 1/4 cup heavy cream

• 1 cup chopped walnuts
cupcake filling
• 1/2 cups sugar

• 3 tablespoons all purpose flour

• 1/4 teaspoon salt

• 1 cup 2% milk

• 1 large egg, beaten

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 2 medium, ripe bananas sliced thin

• whipped cream
Banana Walnut Torte Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners.
Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts.
Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture.out clean.
Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.
In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.
While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil.
Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly.
Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.
Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates.
Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream.
If you're feeling very creative, slice cupcakes fo you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream.

See Banana Walnut Christmas Cupcake above.

RED VELVET CUPCAKE

Ingredients
• 2 1/2 cups all purpose flour• 2 cups sugar• 1/2 cup baking cocoa (powdered)• 1 teaspoon baking powder• 1/4 teaspoon salt• 1 teaspoon baking soda• 2 sticks butter at room temperature• 5 large eggs• 1 cup buttermilk (see note at bottom)• 1 teaspoon vanilla• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
cupcake Tip:
Some people may argue that there is no need to sift flour these days since most flours are sifted prior to packaging. With these particular cupcakes, it is best for the texture of the cupcakes to do the sifting as directed. The sifting also allows the dry ingredients to be thoroughly mixed before proceeding to the additional steps.

See Red Velvet Christmas Cupcake above.

CHOCLATE CUPCAKE

Ingredients
• 2 cups all purpose flour

• 2 cups sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda• 1/2 cup shortening• 3/4 cup water• 2 large eggs• 3/4 cup milk• 1 teaspoon vanilla• 4 ounces melted unsweetened baking chocolate
Chocolate Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.

See Christmas Choclate Cupcake photo above

VANILLA CUPCAKE (SANTA CLAUS CUPCAKE)

Ingredients
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Easy Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

This is by far the easiest idea for Christmas cupcakes. Simply prepare your favorite cupcake recipe, frost with white, red, or green frosting, and top with red and green sprinkles. Instant SANTA CLAUS CUPCAKE is ready!