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TASTE MAKERS - Cupcake Recipes

Source: Living Section in The Sunday Oregonian, November 23, 2003.

Chocolate Peanut Butter Surprise Cupcakes

Makes about 1 dozen cupcakes

Cupcakes:

1 3-ounce package cream cheese, at room temperature

1/4 cup chunky peanut butter, at room temperature

2 tablespoons honey, at room temperature

2 tablespoons powdered sugar

1 tablespoon whipping cream

1 cup all-purpose flour

1/3 cup unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature (1 stick)

1 cup firmly packed light brown sugar

2 large eggs

1 teaspoon vanilla

1/2 cup buttermilk

Peanut Butter Frosting:

2-1/2 tablespoons unsalted butter, at room temperature

1 3-ounce package cream cheese, at room temperature

1/4 cup plus 2 tablespoons chunky peanut butter, at room temperature

1-1/4 teaspoons vanilla

2 cups powdered sugar

3 to 4 tablespoons whipping cream

To make cupcakes: Preheat oven to 350 degrees. Line a 12-form cupcake pan with paper cupcake liners.

In a mixing bowl, beat together with a mixer or by hand the cream cheese, peanut butter, honey, powdered sugar and cream until smooth. Set aside.

Sift together the flour, cocoa, baking soda and salt and set aside. In the large bowl of an electric mixer, cream the butter. Add the sugar and beat to combine. Add the eggs, one at a time, beating until smooth after each addition. Scrape the bowl with a rubber spatula to keep the mixture smooth. Beat in the vanilla. On the lowest speed, alternately add the dry ingredients in two additions with the buttermilk. Continue to scrape the bowl with the rubber spatula and beat only until smooth. Do not overbeat.

Spoon 1-1/2 tablespoons of the batter into each of the prepared forms. Drop 1 tablespoon of the cream cheese mixture inio the center of each cupcake, gently pressing it into the batter. Continue to fill each form with more batter until it is two-thirds full.

Bake in the center of the oven until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cakes for 5 minutes in the pans, then remove and cool to room temperature on a rack before frosting.

To make frosting: In a bowl, beat together with a mixer the butter, cream cheese, peanut butter and vanilla until light and fluffy. On the lowest speed, alternately add the powdered sugar and the cream, and beat until smooth. Liberally spread the frosting on each cupcake (if frosting is too soft, refrigerate before applying).

Cranberry Orange Ginger Cupcakes

Makes aboaut 2 dozen cupcakes

The ingredients for these vegan, wheat-free cupcakes are available at health food stores and some supermarkets, such as Fred Meyer.

To make cupcakes: Preheat oven to 350 degrees. Line a 12-form cupcake pan with paper cupcake liners.

In a mixing bowl, sift together the flour, granulated and brown sugars, salt, baking soda, baking powder and ginger. Stir in the walnuts, cranberries and orange zest. In another bowl, mix together the applesauce, soy milk and soy oil. Slowly stir the dry ingredients into, the wet ingredients until well-blended. Fill each cupcake form three-quarters full.

Bake until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cupcakes for 2 to 3 minutes in the pans, then remove and cool to room temperature on a rack before frosting.

To make frosting; In a small saucepan, bring the water and sugar to a boil. Add the cranberries, stir and boil for 4 minutes. Remove from heat, stir in the orange juice, zest and ginger; blend well. Set aside to cool completely (if made ahead, chill).

In a mixing bowl with an electric mixer, beat the margarine and powdered sugar. Beat in the soy milk, 1 tablespoon at a time, until it reaches desired consistency. Beat in 3 tablespoons of the cooled cranberry mixture until smooth. Liberally spread the frosting on each cupcake (if frosting is too soft, refrigerate for 30 minutes or until more firm).

� From Marilyn DeVault, Piece of Cake-Bakery