1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
3/4 cup dried cranberries (3 oz), finely chopped
5 tablespoons cream cheese, softened
1/2 cup dulce de leche
1/2 cup pecans (2 oz), finely chopped, toasted, and cooled

Special equipment: 12 paper muffin-cup liners; a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

Method

1. Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin cups.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture and mixing just until incorporated. Fold in cranberries.
4. Divide batter among muffin cups. Bake until pale golden and a wooden pick or skewer inserted into center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack and cool 15 minutes.
5. Meanwhile, beat cream cheese in a bowl with cleaned beaters until smooth, then add dulce de leche and a pinch of salt and beat until combined well. Stir in half of pecans.
6. Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.

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For cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut, toasted lightly and cooled

For icing:
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon unsulfured molasses
2 tablespoons confectioners’ sugar

Method

Make cupcakes:

1. Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.
2. In a bowl whisk together flour, baking soda, salt, and spices.
3. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined.
4. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes.
5. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.

Spread icing on cupcakes.

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For cupcakes:
16 (2 1/2-inch) paper muffin-cup liners
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup whole milk
1 teaspoon vanilla

For frosting:
2 (8-oz.) packages cream cheese, softened
1 cup confectioners sugar
1 teaspoon fresh lemon juice
1/4 teaspoon rosewater (optional)

Garnish:
Nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar

Method

Make cupcakes:

1. Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
   Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.
2. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.

Make frosting:
Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth. Frost cupcakes and garnish.

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60 dairy-free dark chocolate kisses
3/4 c margarine (80% fat is best); softened
1 2/3 c Organic Unbleached Sugar
1/4 c apple sauce
1/4 c soy yogurt
1/4 c blended silken tofu
1 t Vanilla
2 c Flour
2/3 c Cocoa
1 1/4 t Baking soda
1 t Salt
1/4 t Baking powder
1 1/3 c Water

Method

1. Remove wrappers from candies; set aside.
2. Heat oven to 350~.
3. Line muffin c with 2-1/2″ papers.
4. In large mixer bowl, combine margarine, organic unbleached sugar, apple sauce, soy yogurt, tofu, and vanilla.
5. Beat on high speed of electric mixer for 3 mintues.
6. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to the margarine mixture.
7. Beat just until combined.
8. Fill prepared muffin c about 1/2 full with batter.
9. Place chocolate kiss in center of each.
10. Bake 20 minutes.
11. Remove to wire rack. Cool. Frost as desired. Place another kiss on top of each cupcake.

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2 c flour, all-purpose
1 1/2 c organic unbleached sugar
1/2 c unsweetened cocoa
1 t baking powder
1/2 t salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil
1/4 c apple sauce
1/4 c soy yogurt
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 t vanilla extract
1 1/2 c vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine - 80% fat is best)

Method

1. Heat oven to 350 F.
2. Lightly coat 18 standard-size muffin c with nonstick cooking spray.
3. Dissolive espresso powder in warm water and set aside.
4. Whisk together flour, organic unbleached sugar, cocoal powder, baking soda and salt in a small bowl.
5. Sitr together baking butter (or prune paste), oil, apple sauce, soy yogurt, dissolved espresso and vanilla in a large bowl.
6. Stir in the flour mixture just until blended.
7. Spoon batter evenly into prepared muffin cups, filling each c about halfway full.
8. Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
9. Cool cupcakes in pan for 3 minutes.
10. Turn out onto wire rack to cool completely.
11. Just before serving, frost each cupcake with a tablespoonful of whipped topping. Sprinkle with cocoa powder through a fine-mesh seive.

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1 6 ounce pkg non-dairy chocolate chips
1 c soft margarine (80% fat is best)
2 c confectioners organic unbleached sugar
1/4 c apple sauce
2/4 c soy yogurt
1/4 c blended silken tofu
1 t vanilla
1 t peppermint extract
nuts

Method

1. Melt chips; cool and set aside.

2. Beat margarine, using electric mixer.
3. Add organic unbleached sugar.
4. Add cooled chocolate, beat 5 minutes.
5. Beat in apple sauce, soy yogurt, and tofu.
6. Mix in vanilla and peppermint extract.
7. Sprinkle nuts on bottom of 24 paper holders in cupcake pan.
8. Fill each cupcake holder half full.
9. Sprinkle with nuts.
10. Freeze for at least 3 hours. Makes 24.

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1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla
1 tablespoon vinegar

Method

1. Mix all ingredients together until well blended.
2. Place batter in cupcake cups until 3/4 full.
3. Bake at 350F for approximately 20 minutes or until baked through. Frost with your favorite icing.

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2 cups flour (sifted)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
2 eggs
1/4 cup milk
1 1/2 cups chopped glace cherries
1 teaspoon vanilla extract

Method

1. Preheat oven to 375F. Line 24 muffin pans with cupcake paper liners.
2. In a large bowl mix sifted flour, salt and baking powder. In another bowl cream butter and sugar together until light and fluffy. Add beaten eggs, vanilla and milk. Mix well.
3. Gently fold in one cup of the chopped cherries and fill cupcake liners 3/4 full. Top with remaining glace cherries.
4. Bake approximately 20 minutes or until baked through.

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1 package yellow cake mix
1 package vanilla pudding mix
2 tablespoons flour
1 cup milk
1/3 cup oil
4 eggs
1 1/4 cup mini M&Ms
1 container of frosting

Method

1. Preheat oven to 350F. Line two 12-cup muffin pans and one 6-cup pan with cupcake paper liners.
2. In a large bowl, combine cake mix, pudding mix, flour, milk, oil and eggs. Beat with an electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping down sides of bowl once or twice with a rubber spatula. Quickly fold in 2/3 cup M&M’s and divide among muffin cups, filling just slightly more than half full. Sprinkle a few more candies on top of each.
3. Bake 18 to 20 minutes, until cupcakes are fully risen and golden brown on top. Remove and let cool.
4. Frost each cupcake with a little tablespoon frosting. Sprinkle remaining M&M’s on top.

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2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter or margarine (softened)
2 teaspoons vanilla extract
4 large eggs
1 cup milk
1 package (12 ounce) mini chocolate chips (divided in half)

For the Frosting:
2 1/2 cups sifted powder sugar
1/2 cup butter or margarine (softened)
1/4 cup milk
1 teaspoon vanilla extract
Remaining Chocolate Chips

Method

1. In a medium bowl mix flour, baking powder and salt in a small bowl and set aside.
2. In a large bowl beat granulated sugar, butter and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture and milk. Stir in half of the mini chocolate chips.
3. Spoon batter into 24 paper-lined muffin cups, filling 3/4 full.
4. Bake at 350F for approximately 20 minutes or until tops of cupcakes spring back when lightly pressed. Cool for 1 minute before removing from pan to cool completely. Frost.

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