Mouth-Watering Cupcakes

This recipe is from my step-mom, Pat, who lives in a little town named Thorntown, Indiana. I get some awesome recipes from her and her sister, Aunt Josie.

1 package chocolate or fudge cake mix

1-21 ounce can cherry pie filling

1 teaspoon almond extract

2 eggs, beaten

Preheat oven to 350 degrees F. Prepare your muffin pan with cupcake liners.

In a large bowl, mix cake mix, pie filling, almond extract and eggs very gently by hand. Fill cupcake liners about 1/2 full and bake for 15-20 minutes. Test for doneness with a toothpick inserted into center of cupcake. Toothpick should come out clean. If not, bake a few more minutes.

Heat 1 can chocolate frosting in microwave 20-30 seconds. Spread evenly over hot cupcakes.

This vintage recipe is from my Aunt Naomi. She made the best German chocolate cake I have ever eaten! I adapted her cake recipe for cupcakes.

Preheat oven to 350 degrees F. Prepare cupcake liners in muffin pan.

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 package Baker's German sweet chocolate

1/2 cup boiling water

1 cup butter or other shortening

2 cups sugar

4 egg yolks, unbeaten

1 teaspoon vanilla

1 cup buttermilk

4 egg whites

Measure sifted flour, add soda and salt and sift again.

Melt chocolate in boiling water. Cool.

Cream butter and sugar until fluffy. Add yolks, one at a time, beating after each addition until smooth.

Beat egg whites to stiff peaks. Fold into batter. Fill cupcakes 1/2 full and bake 15-20 minutes.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup margarine and 1 teaspoon vanilla in saucepan. Cook over medium heat until thick. Add 1 1/3 cup Baker's coconut and 1 cup chopped pecans. Beat until frosting is cool and thick enough to spread over top of cupcakes.

Preheat oven at 300 degrees F. Prepare muffin pan with cupcake liners.

Combine and beat for 5 minutes:

3/4 cups oil

3/4 cups applesauce

2 cups sugar

4 eggs-1 at a time

Combine in large bowl:

2 cups flour

2 teaspoons cinnamon

1/2 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

Mix with wet ingredients.

Add:

1 teaspoon vanilla

3 cups shredded carrots

Bake for 30 minutes and cool before icing.

Cream Cheese Icing

1 package cream cheese (8 ounces)

1 box powdered sugar (4 cups)

1 stick butter or marjarine

1/2 teaspoon vanilla

Let cream cheese soften at room temperature. Add sugar a little at a time. Mix with electric mixer. Add butter and continue to beat until thoroughly mixed. Add vanilla. Ice cooled cupcakes.

Preheat oven to 350 degrees F. Prepare muffin pan with cupcake liners.

2 cups all purpose flour

1 cup sugar

1/2 cup butter or margarine

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/2 cup milk

Combine flour, sugar and butter together until mixture resembles corn meal. Add 1/2 teaspoon cinnamon and toss. Set aside 1 cup of this crumbly mixture.

To the remaining mixture add ginger, salt, baking soda and powder, egg and milk. Beat smooth.

Sprinkle about 1/2 Tablespoon crumbly mixture into bottom of each cupcake liner. Spread batter over each one. Sprinkle remaining crumbs evenly over top of batter. Bake for 15-20 minutes.

Mix one package chocolate cake mix according to package directions or use favorite recipe.

Filling:

1-8 oz. package cream cheese, softened

1/2 cup sugar

1 1/2 teaspoons vanilla

dash salt

1 cup chocolate chips

chopped walnuts, if desired

Beat cream cheese and sugar. Add vanilla and salt. Stir in chips and nuts. Fill muffin cups about 1/2 full with cake batter. Add one rounded teaspoon filling in center of top. Bake for 15 minutes. This cupcake does not need icing!