Boston Cream Cupcakes

Boston Cream Cupcakes

1/2 cup butter/margarine
2/3 cup sugar
3 eggs
2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 pack vanilla pudding mix

18 minutes @ 350

Chocolate Glaze
1 cup chocolate
1/6 cup sugar
1/6 cup water
2 tbsp butter

1. Cream the butter and the sugar together for a couple of minutes.

2. Add in the eggs and vanilla.

3. Alternately add in the dry ingredients and the milk.

4. Evenly fill 12 muffin tins and bake for 18 minutes at 350.

5. Once the cupcakes have cooled cut a well into them and fill them with the made vanilla pudding.

6. In a saucepan heat the chocolate, sugar and water on low heat until melted. Take off the heat and stir in the butter. Friends are best for this job :)

7. Coat the top of the cupcake with the chocolate glaze.

Vanilla Cupcakes

Vanilla Cupcakes

1/2 cup butter/margarine
2/3 cup sugar
3 eggs
2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

18 minutes @ 350

Fluffy Vanilla Icing
1 cup sugar
1/4 tsp cream of tartar
1/3 cup water
2 egg whites
1 tsp vanilla

1. Cream the butter and sugar together.

2. Mix in the eggs and vanilla.

3. Mix together the flour, baking powder and salt. Alternate adding this dry mix and the milk to the butter mixture.

4. Fill a muffin tin evenly with the batter and bake for 18 minutes at 350.

5. Heat the water, sugar and cream of tartar in a pan at med-high heat until the sugar has dissolved and the liquid is bubbling.

6. Whip the egg whites and vanilla until you have soft peaks and gradually add the sugar liquid until you get stiff peaks. (this takes a while and if I didn't have an electric mixer I think my arm would have died)

7. Top the cupcakes with the icing once they have cooled and add sprinkles (because they're awesome)

Raspberry Cupcakes

Raspberry Cupcakes

1/2 cup butter/margarine
1 cup sugar
2 eggs
1 3/4 cup flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tsp vanilla

20 minutes @ 350

Raspberry Whipping Cream:
1 cup whipping cream
5 tbsp pureed raspberries
1/4 cup sugar

1. Blend together butter, eggs and sugar.

2. Add in flour, baking soda and salt.

3. Mix in vanilla and milk.

4. Evenly spoon into muffin tin. (Should fill 12)

5. Bake in oven at 350 for 20 minutes.
6. While cupcakes at baking, puree raspberries until you have enough for 5 tbsp.

7. Whip raspberries, sugar and whipping cream until you get stiff peaks.

8. Cut center out of cupcakes, making sure not to cut through to the bottom. Fill the hole and cover the top with the whipping cream.