Joy Shannon, owner of Cakes by Joy in Hollidaysburg, provied the following recipes:
Devil’s Food Cupcakes
2 1/4 cups all purpose flour
1 2/3 cups sugar
2/3 cup baking cocoa
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
2 large eggs
1 1/2 cups water
1 teaspoon vanilla
Preheat oven to 325 degrees Fahrenheit. Line cupcake pans with paper liners.
Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 2 minutes, scraping bowl every minute.
Spray a 1/4 cup measuring cup with cooking spray, fill with cake batter and drop into the cupcake liner. Bake until the tops spring back when lightly touched or approximately 20 to 25 minutes
Frost as desired, or drizzle with chocolate syrup.
Moist Carrot Cake Cupcakes
2 cups all purpose flour
2 cups sugar
3 cups finely shredded carrots (a food processor is great for this)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
4 large eggs
Preheat oven to 325 degrees Fahrenheit. Line cupcake pans with paper liners.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 2 minutes, scraping bowl every minute.
Spray a 1/4 cup measuring cup with cooking spray, fill with cake batter and drop into the cupcake liner. Bake until the tops spring back when lightly touched or approximately 20 to 25 minutes
Shannon recommends cream cheese frosting.
Self-Filled Cupcakes
1 package chocolate cake mix
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 cup semi-sweet chocolate chips
1 egg
Dash of salt
Mix the cake mix according to package directions. Fill paper liners 2/3 full. Cream the softened cream cheese with sugar, beat in egg and salt.
Add the chocolate chips and stir.
Drop 1 rounded teaspoon of cheese mixture into each cupcake and bake as the package directs.
