Snickerdoodle Cupcakes

nickerdoodle Cupcakes Ingredients 1 cup all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt ¼ tsp. ground cinnamon 2 eggs 1 cup granulated sugar ½ cup canola oil ½ cup buttermilk 1 tsp. vanilla extract ½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend (DIY Seasoning Blends) *Buttercream Frosting (recipe follows) - ¼ cup shortening - ½ cup unsalted butter, at room temperature - 1½ cups powdered sugar - 1 Tbsp. heavy whipping cream - ½ tsp. vanilla extract

Directions Cupcakes: Preheat oven to 350 degrees F/ 175 degrees C. Sift flour, baking powder, baking soda and salt into a Thatsa Bowl. Add eggs and sugar to base of Whip N Prep Chef. Replace cover and turn handle to mix well. Add oil, buttermilk, vanilla and dry ingredients to eggs and sugar mixture. Blend until well combined. Ladle into cupcake pan with liners. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Move to a wire rack and cool completely. Frost with Buttercream Frosting using the Squeeze It Decorator. Sprinkle Seasoning Blend over cupcakes to garnish. Buttercream Frosting: Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy. Add heavy cream and vanilla extract and whip 1 minute, adding more heavy cream if necessary for a spreadable consistency. Refrigerate 15 minutes to solidify slightly. Shop susancn.my.tupperware.com

Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 3 Tbsp. unsweetened cocoa
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. peppermint extract
• 6 Tbsp. canola oil
• 1 Tbsp. white vinegar
• 1 cup cold water
• peppermint hard candies or candy canes, crushed
• *Peppermint Buttercream (recipe follows)
• - ¼ cup shortening
• - ½ cup unsalted butter, at room temperature
• - 1½ cups powdered sugar
• - 1 Tbsp. heavy whipping cream
• - ½ tsp. vanilla extract
• - ½ tsp. peppermint extract
• - 1-2 drops red food coloring

Directions

1. *Cupcakes:
2. Preheat oven to 350 degrees F/ 175 degrees C.
3. In a Thatsa Bowl, whisk together all-purpose flour mixture and add the oil, white vinegar, and cold water.
4. Whisk until well combined.
5. Ladle into cupcake pan with liners.
6. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Move to a wire rack and cool completely.
8. Frost with Peppermint Buttercream using the Squeeze It Decorator, and sprinkle with crushed peppermint candies.
9. *Peppermint Buttercream:
10. Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy.
11. Add heavy cream, vanilla extract and peppermint extract. Whip 1 minute, adding more heavy cream if necessary for a spreadable consistency.
12. Refrigerate 15 minutes to solidify slightly.

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Chocolate Crunch Cupcakes (Makes 18 )

1 (18.25 oz.) package of chocolate cake mix
Ingredients to prepare cupcakes
1 tub prepared chocolate frosting
1 tub prepared coconut pecan frosting
½ cup chocolate chips
6 oz. chopped mixed nuts

Prepare 18 cupcakes according to package instructions. Do not use cup cake liners, grease or spray cupcake pans. Slice each cupcake into 3 layers. Spread frosting over each layer and sprinkle with nuts and chocolate chips, stacking layers. Frost tops and sprinkle with chopped nuts and chocolate chips. Mix chocolate and coconut pecan frosting layers as desired. Place on Rectangular Cake Taker to store and serve. Tip: 1 (6oz.) bag of Nut and Sweet Trail mix may be substituted for the mixed nuts.