Buttermilk Mango-Berry Crumb Cake

Ingredients:

Crumb Topping:

    * 1/2 cup flour

    * 1/2 cup brown sugar

    * 1/4 cup butter, softened

    * 1/2 teaspoon ground cinnamon

Cake:

    * 1/2 cup butter, softened

    * 1 cup white sugar

    * 1 egg

    * 1 teaspoon vanilla extract

    * 2 cups all-purpose flour

    * 1 teaspoon baking powder

    * 1 teaspoon baking soda

    * 1/4 teaspoon salt

    * 1/2 teaspoon ground nutmeg (optional)

    * 1 cup buttermilk

    * 1 mango - peeled, seeded and diced

    * 1 cup raspberries

Method:

   1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

   2. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.

   3. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.

   4. Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.

   5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

Chocolate Surprise Cupcakes

Ingredients:

    * 3 cups all-purpose flour

    * 2 cups white sugar

    * 1/2 cup unsweetened cocoa powder

    * 1 teaspoon salt

    * 2 teaspoons baking soda

    * 2/3 cup vegetable oil

    * 2 cups water

    * 2 tablespoons vinegar

    * 2 teaspoons vanilla extract

    * 1 (8 ounce) package cream cheese, softened

    * 1 egg

    * 1/2 cup white sugar

    * 1/4 teaspoon salt

    * 1 cup semisweet chocolate chips

Method:

   1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

   2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.

   3. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Apple Banana Cupcakes

Ingredients:

    * 2 cups all-purpose flour

    * 1 teaspoon baking soda

    * 1 teaspoon salt

    * 1/2 teaspoon ground cinnamon

    * 1/2 teaspoon ground nutmeg

    * 2/3 cup shortening

    * 1 1/4 cups white sugar

    * 2 eggs

    * 1 teaspoon vanilla extract

    * 1/4 cup buttermilk

    * 1 cup ripe bananas, mashed

    * 2 apples - peeled, cored and shredded

Method:

   1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

   2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.

   3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Banana Cupcakes

Ingredients:

    * 1/2 cup shortening

    * 1 1/2 cups sugar

    * 2 eggs

    * 1 teaspoon vanilla extract

    * 1 cup mashed ripe bananas

    * 1/4 cup buttermilk

    * 2 cups all-purpose flour

    * 1 teaspoon baking powder

    * 3/4 teaspoon baking soda

    * 1/2 teaspoon salt

FROSTING:

    * 1/2 cup butter or margarine, softened

    * 2 1/2 cups confectioners' sugar

    * 3 tablespoons milk

Method:

   1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.

   2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.

Brownie Batter + Cupcake

Ingredients:

    * 1 (19.5 ounce) package brownie mix

    * 2 eggs

    * 1/2 cup canola oil

    * 1/4 cup water

    * 1 (18.25 ounce) package white cake mix

    * 2 tablespoons canola oil

    * 1 1/3 cups water

    * 3 egg whites

Method:

   1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.

   2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.

   3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

   4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

   5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.