Page 343 - Chocolate Cake Doctor

M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 325

Ten Toppers

1. Orange-Cocoa Cream Cheese 6. Cinnamon-Chocolate Cream Cheese
Frosting (page 429) Frosting (page 423)

2. Chocolate Sour Cream Frosting 7. Fluffy Chocolate Frosting
(page 410) (page 408)

3. Vanilla Buttercream Frosting 8. White Chocolate Cream Cheese
(page 412) Frosting (page 425)

4. Crushed Peppermint Buttercream 9. Pineapple Cream Cheese Frosting,
Frosting (page 414) 1 ⁄2 recipe (page 431)

5. Lemon Buttercream Frosting, 10. Fresh Peach Buttercream Frosting
1
⁄2 recipe (page 419) (page 418)

1. Place a rack in the center of the oven lined muffin cups, filling each liner three
and preheat the oven to 350°F. Line 24 quarters of the way full. (You will get
muffin cups with paper liners. Set the between 22 and 24 cupcakes; remove the
pans aside. empty liners, if any.) Place the pans in
the oven.
2. Place the cake mix, water, sour
cream, oil, eggs, and vanilla in a large 3. Bake the cupcakes until they spring
mixing bowl. Blend with an electric mixer back when lightly pressed with your finger
on low speed for 1 minute. Stop the and a toothpick inserted in the center
machine and scrape down the sides of comes out clean, 20 to 25 minutes. Remove
the bowl with a rubber spatula. Increase the pans from the oven and place them on
the mixer speed to medium and beat 2 wire racks to cool for 5 minutes. Run a din-
minutes more, scraping down the sides ner knife around the edges of the cupcake
again if needed. The batter should look liners, lift the cupcakes up from the bottom
well combined. Spoon the batter into the of the pan using the end of the knife, and