Cafe Vanilla Cupcake

9 eggs, separated
3/4 lb unsalted butter
3 cups sugar
1 1/2 teaspoons vanilla
3 cups pastry flour (can substitute 2/3 all-purpose flour and 1/3 cake flour)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk

Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
Cream butter and sugar together; beat in yolks; add vanilla and set aside.
Sift dry ingredients together.
Beat egg whites to soft peaks.
Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
Fold in the egg whites.
Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.

Cafe Chocolate Cake

1 lb butter
2 1/3 cups granulated sugar
2/3 cup dark brown sugar
7 eggs
6 ounces unsweetened chocolate
4 1/2 cups pastry flour (or use 2/3 all-purpose flour and 1/3 cake flour)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2/3 cup cocoa
2 teaspoons pure vanilla extract
2 1/3 cups buttermilk

Butter two 10-inch round layer cake pans and dust them with cocoa.
Or butter and line with parchment.
Preheat the oven to 350° F.
Cream together the butter, granulated sugar, and brown sugar.
Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool.
Sift together the flour, baking powder, baking soda, salt, and cocoa.
Add the vanilla to the buttermilk.
Add the cooled melted chocolate to the eggs and butter.
Then alternately mix in the dry ingredients and the buttermilk.
Fill your pans about half full with batter.
Bake in the preheated oven about 40 to 45 minutes.
Insert a straw or cake tester into the centers of layers.
If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven.
The cakes can also be tested for doneness by pressing on them gently in the center.
If they have a slightly springy feel, they are ready to come out.

Cupcake Surprise

Stuffed Cupcakes
1 (18 1/4 ounce) package butterscotch cake mix or chocolate cake mix
3 eggs, as directed on package
1 1/4 cups water, as directed on package
1/3 cup vegetable oil, as directed on package
Center Mixture
1 (8 ounce) package Philadelphia Cream cheese, softened
1 egg, beaten
1 cup sugar
1 (6 ounce) chocolate chips or butterscotch chips

Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
Mix center filling:.
Mix egg with cream cheese and sugar.
Add chocolate chips or butterscotch chips; Mix well.
Put 2 teaspoons of filling in center of each cupcake.
Bake 20 minutes.

Cupcake Brownies

3/4 cup all-purpose flour
1/2 cup brown sugar, plus
1 tablespoon brown sugar, firmly packed
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 teaspoon cider vinegar
1 1/2 teaspoons margarine, melted
1/2 teaspoon vanilla extract

Preheat oven to 350°.
In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
In a second bowl stir together remaining ingredients.
Pour water mixture over flour mixture and,.
Stir until batter is smooth.
Pour into a nonstick 12 hole muffin tin coated with cooking spray.
Filling until half full.
Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
Remove from oven.
Let stand 5 minutes then turn out onto rack to cool.