2 Easy To Make Cupcake Recipes For School Bake Sales

During the school year, I am often asked to bake cupcakes for the school's athletic events and for their bi-yearly bake sales. When I am considering what type of cupcakes to bake, I normally stay away from the classic flavors as they will receive plenty of those. If you are looking for something just a tad different, then I would like to suggest the following recipes.

You can frost the first recipe with your favorite flavored frosting, however, the second recipe should be left plain with just the cherry topping. Every time I make these for the bake sale, they are a big hit.

Chocolate Bottom Cupcakes

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
8 ounce chocolate chips
3 cups all-purpose flour
1/2 cup cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
2 cup water
2 tablespoons vinegar
2/3 cup vegetable oil

In a small bowl, cream together the softened cream cheese, egg, 1/3 cup sugar and salt; set aside. In a large bowl, combine the remaining ingredients together until well mixed. Line a muffin pan with cupcake liners. Spoon batter into each liner approximately 1/2 full. Top that batter with a spoonful of the cream cheese mixture. Bake in a 350 degree oven for approximately 20 minutes or until done. This recipe will make 30-32 cupcakes.

Cherry Cream Cheese Cupcakes

3/4 cup granulated sugar
2 (8 ounce) blocks cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 box vanilla wafers
1 large can cherry pie filling

In a large bowl, cream together the granulated sugar and softened cream cheese. Add in the eggs, vanilla extract and lemon juice. Beat mixture with an electric mixer until light and fluffy. Line a muffin pan with cupcake liners. Place 1 vanilla wafer in each of the liners and then spoon batter on top, filling the liner 3/4 of the way full. Bake in a preheated 350 degree oven for 15-18 minutes or until done. Let cupcakes completely cool and then spread cherry pie filling on top.

Transporting: If you do not have a plastic cupcake transporting container, I suggest you purchase some aluminum pans with covers from your local discount store. To keep them stable during transporting, place a piece of rubber matting (like rubber shelf and drawer liner) inside each pan.

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly is a mother and grandmother and loves to cook and bake for her family. You can visit Shelly online at my.tupperware.com/Ravish30 or her Shakin 'N Bakin Recipe Blog at wahmshelly.blogspot.com for additional free recipes.

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