Devil's Food Cupcakes

2 c. sugar
3/4 c. shortening
2 eggs (one at a time)
3 c. flour
1/2 c. boiling water
1/2 tsp. salt
1/2 c. cocoa
1 c. sour milk
1 tsp. vanilla
2 tsp. soda

Cream together sugar and shortening. Add eggs one at a time. Sift together flour, salt and cocoa. Add to mixture. Add sour milk and vanilla. Beat well. Then add soda in boiling water and mix well. Bake at 325 for 235-35 minutes.

CUPCAKE FILLING:

2/3 c. Crisco (or more if needed)
1/2 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1/3 c. milk (or less) use whole milk or cream

Beat at high speed of mixer in order given until fluffy for about 5 minutes. Fill a decorator tube with filling. Insert tube into center of cupcakes and squeeze until the filling comes to the top.

Chocolate Peanut Butter Cupcakes

FILLING:

2 tablespoons heavy cream (whipping cream)
2 squares (2 oz.) semisweet chocolate, finely chopped
2 teaspoons granulated sugar
1/4 cup peanut butter

An hour before baking prepare the Chocolate Peanut Butter Filling.

In a small saucepan, heat the cream to boiling. Add the chocolate and sugar, stirring until the chocolate melts.

Refrigerate the mixture until firm but not hard, about 40 minutes.

CUPCAKES:

6 squares (6 oz.) semisweet chocolate
6 tablespoons butter
2 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
confectioners' sugar (optional)

Line twelve 2-1/2 inch muffin-pan cups with paper baking cups. In the top of a double boiler, over simmering water, melt the chocolate and butter.

Preheat oven to 350°F. Divide the batter among the prepared muffin-pan cups. Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls. Push one ball into the center of the batter in each muffin-pan cup. (Make sure that the chocolate peanut butter ball is covered by the cupcake batter.)

Bake the cupcakes 15 to 20 minutes, or until the center springs back when touched lightly with fingertip. Cool the cupcakes completely in the pan on a wire rack.

These taste best after they have cooled completely.

Makes 1 dozen cupcakes.

Chocolate Chip Cupcakes

CUPCAKE:

1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg

Preheat oven to 375°F.

In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Blend in flour mixture. Spoon mixture into paper-lined muffin cups, using 1 rounded tablespoon batter for each.

Bake at 375 degrees for 15 minutes. Remove from oven.

Increase oven temperature to 425°F and spoon 1 tablespoon of topping over each cupcake. Return to oven. Bake at 425 degrees for 10 minutes.

TOPPING:

1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt
6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla extract

In small bowl, combine brown sugar, egg and salt; beat at high speed until thick (about 5 minutes). Stir in chocolate chips, nuts and vanilla extract.

Makes 16 cupcakes.

Cheesecake Cupcakes

3 lg. cream cheese, softened
4 eggs
1 c. sugar
1 tsp. lemon juice
1/2 tsp. vanilla
Foil cupcake liners
Your favorite fruit toppings

Beat cream cheese with sugar until smooth. Add 1 egg at a time, beating well after each addition. Add lemon juice and vanilla. Fill baking cups 3/4 full. Bake at 300 degrees for 30 minutes. When cool, top with fruit. Makes 18 to 24 cupcakes.

Belgian Waffles

2 c. heavy cream
2 tbsp. superfine sugar
1/2 teaspoon vanilla extract

Waffle Batter:

1 1/4 c. sifted cake flour
2 tsp. baking powder
1/4 c. sugar
pinch of salt
4 egg yolks
1 1/2 c. milk
1 tsp. vanilla extract
1/2 c. melted butter
4 egg whites

Preheat a waffle iron.

Whip the first three ingredients and place in refrigerator to chill.

Sift together the flour, baking powder, 1/4 c. sugar, and salt onto a piece of waxed paper.

Beat the egg yolks lightly and add the milk, vanilla and melted butter. Drop in the dry ingredients and stir just enough to combine.

In a separate, clean bowl, beat the egg whites until they are stiff but not dry and fold them into the batter gently.

Bake in a seasoned waffle iron at medium heat until the steam stops escaping.

Dust the baked waffles with confectioner's sugar and top with whipped cream. Sliced strawberries or peaches may be served on top.

Bunny Cupcakes

Cupcakes baked in cupcake liners
White ready-to spread frosting
Flaked coconut
Red or yellow food color
Lady fingers
Red or yellow jelly beans
Red hot candies
Red licorice laces

Frost cupcake with white frosting; piling high to form a rounded top. Dip into coconut to coat frosting. Tint a portion of frosting with food color to make a light pink or yellow. Spread a thin layer of frosting on the cut sides of two lady fingers. Make two slits near the edge of the cupcake and insert lady fingers for ears.

Secure in an upright position with wooden picks. Add jelly bean (1/2) for nose and red hot candies for eyes. Cut laces into six 1 1/4 inch pieces. Add for whiskers. Refrigerate to set frosting. Remove picks before serving.

Strawberry Grape Salad

1 qt. strawberries, washed and sliced
1 can pineapple tidbits (well drained)
1 pkg. strawberry glaze
1 bunch red grapes, sliced

Wash and slice 1 quart fresh strawbrries. Add 1 can pineapple tidbits, well drained, then sliced grapes. Mix well. Add 1 package strawberry glaze. Mix well. Place in large airtight bowl. Chill in refrigerator overnight before serving.