Page 220 - Cupcakes

the batter in the third bowl plain. Beginning with the chocolate batter, spoon a

heaping tablespoon of batter into each lined muffin cup. Next, carefully spoon 1
tablespoon plain batter on top of the chocolate. Do not spread out the batter and
do not let it touch the sides of the liner. Finally, gently spoon 1 tablespoon
strawberry batter on top of the plain, not letting it touch the sides. (You will fill
22 to 24 cupcakes; remove the empty liners, if any.) Place the pans side by side
in the oven.

4. Bake the cupcakes until they spring back when lightly pressed with your
finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire
racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake
liners, lift the cupcakes up from the bottoms of the cups using the end of the
knife, and pick them out of the cups carefully with your fingertips. Place them
on a wire rack to cool for 15 minutes before frosting.

5. Dollop a heaping tablespoon of whipped topping on top of each cupcake, then
drizzle with chocolate syrup or sauce. Top with a cherry and, if desired, sprinkle
with chocolate sprinkles and nuts, as you would a sundae. The cupcakes are
ready to serve.

Store these cupcakes, without the toppings, in a cake saver or under a glass
dome at room temperature for up to 3 days. Or freeze them, topless, wrapped in
aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes
overnight in the refrigerator before topping and serving.

5 Ways to Top This Cupcake:

1. Slice two bananas and scatter the slices around the whipped topping, then
drizzle on the chocolate syrup and add the cherry, as you might a banana
split.

2. Spoon lightly sweetened sliced strawberries over the top and omit the
chocolate syrup or sauce.

3. Omit the chocolate sauce and the cherry and add warm caramel or
butterscotch sauce, then a sprinkling of toasted pecans.