CHOCOLATE CHIP MUFFINS
• 3/4 lb chocolate chips
•
1/3 lb of soft butter
• 4 medium eggs
• 2
1/2 cups of flour
• 1 cup of sugar
•
1/4 cup of milk
• 1 tablespoon of baking powder
•
1/2 teaspoon of vanilla extract
•
1/2 teaspoon of salt
Preheat Mini Cupcake Maker until ready light turns on. Line
cupcake wells with paper cups or use a non-stick spray.
Beat the butter and the vanilla extract together to form a
light, airy mixture. One at a time, add the eggs, and beat
gently. Add ¼ cup of the sugar after each egg and mix
thorougly. Put the baking powder and salt in the milk, then
add to the mixture. Fold in the flour and the chocolate chips.
Pour the mix into the greased muffin wells, filling each
cup two-thirds full. Bake for 5-8 minutes or until muffins
turn golden brown, remove and allow to cool. Once the
cupcakes are completely cooled, frost with your favorite
frosting recipe or decorate as you desire.
RED VELVET CUPCAKES
• 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
Preheat Mini Cupcake Maker until ready light turns on. Line
cupcake wells with paper cups or use a non-stick spray.
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. Bake for 5-8 minutes
or until muffins turn golden brown, remove and allow to
cool. Once the cupcakes are completely cooled, frost
with your favorite frosting recipe or decorate as you desire.
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