Babycakes CC-1 Instruction Manual - Gingerbread Cupcakes

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Directions (for Red Velvet Cupcakes):

1.  Combine flour, cocoa, baking powder, baking soda and salt.  Set aside.

2.  Beat together butter and sugar until creamy.  Beat in eggs until well blended.  Beat in 

sour cream.  Blend in dry ingredients.  Blend in red food coloring and vanilla.

3.  Fill each baking reservoir with about 3 to 4 tablespoons batter.  Bake in cupcake 

maker about 9 minutes or until toothpick inserted in center comes out clean.

Makes approximately 12 cupcakes

Frosting Suggestion: Red Velvet Cupcakes are especially good frosted with Cream 

Cheese Frosting.

GINGERBREAD CUPCAKES

Ingredients:

• 

1 cup all-purpose flour

• 

1 teaspoon baking powder

• 

1 teaspoon ground ginger

• 

1/2 teaspoon baking soda

• 

1/2 teaspoon cinnamon

• 

1/4 teaspoon ground cloves

• 

1/8 teaspoon salt

Directions:

1.  Combine flour, baking powder, ginger, baking soda, cinnamon, cloves and salt in a 

mixing bowl.  Set aside.

2.  Combine butter, brown sugar, corn syrup, and molasses in a small saucepan.  Heat 

over low heat, stirring occasionally until melted and sugar has dissolved.  Pour 

melted mixture over flour.  Add milk and egg.  Stir until blended.

3.  Fill each baking reservoir with about 3 to 4 tablespoons batter.  Bake in cupcake 

maker about 6 to 9 minutes or until toothpick inserted in center comes out clean.

Makes approximately 12 cupcakes

Frosting Suggestion: Gingerbread Cupcakes taste great with Lemon Frosting.

STRAWBERRY CUPCAKES

Ingredients:

• 

1 package (9 ounces) white cake mix

• 

1 egg white

• 

1/2 cup frozen halved strawberries in syrup, thawed

Directions:

1.  Prepare cake mix according to package directions, omitting water and substituting 

strawberries.  Mix with mixer for 2 minutes.

2.  Fill each baking reservoir with approximately 3 to 4 tablespoons batter.  Bake in 

cupcake maker about 8 minutes or until toothpick inserted in center comes out clean.

Makes 12 to 18 cupcakes

• 

1/4 cup butter

• 

1/4 cup brown sugar

• 

2 tablespoons light corn syrup

• 

2 tablespoons molasses

• 

1/3 cup milk

• 

1 egg, lightly beaten