The Shortbread Cake

Yield: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes

INGREDIENTS

2 2/3 cups flour
5 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup milk
1/4 cup sour cream

1/2 cup butter, unsalted
1 1/2 cups sugar
1/3 cup olive oil
4 eggs
2 teaspoons vanilla

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set aside.

3. Whisk together the milk and sour cream in a measuring cup.  Set aside.

4.  In a large mixing bowl, whip the butter until light and fluffy.  Slowly add the sugar.  Blend in the olive oil.  Add the eggs one at a time, then add the vanilla.

5.  Add 1/3 of the flour mixture, followed by 1/2 of the milk mixture.  Repeat and finally add the remaining flour mixture.

6.  Fill cupcake tins 2/3 full and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.  Allow cupcakes to cool on a rack. 

The Chocolate Orange Cake

Yield: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 20 minutes

INGREDIENTS




2 1/4 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 3/4 teaspoons baking soda
1 tablespoon baking powder
3/4 teaspoon salt

1/2 cup buttermilk
3 eggs
1/2 cup fresh brewed coffee
1/2 cup fresh orange juice
1/2 cup sour cream
3/4  cup vegetable oil
1 teaspoon vanilla extract

Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large bowl, combine the flour, sugar, baking soda, and salt.  Pour 1/2 of this dry mixture into a large mixing bowl and add the cocoa powder.  Mix on low speed until combined.

3.  In a medium bowl, combine the buttermilk, 1/4 cup vegetable oil, 1 egg, vanilla extract.  Add the wet mixture into the dry ingredients in the large mixing bowl and beat on low speed until well combined.  Slowly add the coffee until just mixed together.

4.  Fill the cupcake tins evenly with this chocolate batter until each tin is about 1/4 - 1/2 full.

5.  Clean and dry the large mixing bowl then add the rest of the dry mixture.  Add 1/2 cup vegetable oil, orange juice, 2 eggs and sour cream.  Mix on medium speed until well combined.  Carefully pour the mixture into the cupcake tins until each tin is about 3/4 full.

6.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.  Do not remove from pan until after filling has been inserted.

7.  For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar, cocoa and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

The Snack Cake

Yield: 36 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes

INGREDIENTS

3 cups flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt

2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt.

3.  In a medium bowl, combine the eggs, milk, water, vegetable oil, and vanilla extract.  Add the wet mixture into the dry ingredients and beat on medium speed until well combined.

4.  Fill the cupcake tins 1/2 full, and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.  Do not remove from pan until after filling has been inserted.

5.  For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

The Coconut Flour Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 20 - 22 minutes

INGREDIENTS:

1 1/2 cups coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 large eggs
1 1/2 cups raw Agave nectar
1 cup coconut oil
6 tablespoons whole or almond milk
2 tablespoons vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, whisk together the flour, baking powder, and salt.

3.  Whisk in the eggs, one at a time, until blended.  Whisk in the agave nectar, coconut oil, milk and vanilla until well blended and smooth.

4.  Pour the batter evenly into the cupcake tins, and bake for 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The White Chocolate Strawberry Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  20 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon vanilla extract

1 cup white chocolate pieces



8 oz strawberry preserves

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.  Fold the white chocolate pieces into the batter.

3.  Fill cupcake tins 3/4 full, to each add a 1/2 teaspoon of strawberry preserves and swirl.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Chocolate Raspberry Blackout Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  18 minutes

 INGREDIENTS:

1 1/2 cups flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 tablespoon baking powder

1 1/2 cups whole milk or plain soy milk if vegan
1/2 cup canola oil
10 oz jar of raspberry preserves (save 1/2 for later use)
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup white chocolate pieces

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.

3.  In a large bowl, combine the milk, oil, 1/2 of the preserves, vanilla, and sugar.  Stir together until well blended.  Gradually add the dry ingredients until everything is well combined.  Fold in the white chocolate pieces.

4.  Divide the batter evenly among the cupcake tins, and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Ecuadorian Hot Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  30 minutes

 INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup Ecuadorian 70% cocoa pieces

1 1/2 cups flour
1 cup sugar
1/4 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or olive oil blend
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Dark cocoa cane sugar

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, sugar, cinnamon, and salt until light and fluffy.  Stir in the cocoa pieces, and then set aside.

3.  In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Add the water, oil, vinegar and vanilla.  Stir together until well blended.

4.  Fill cupcake tins 1/3 full with the cake batter, and then top off with a spoon full of the cream cheese mixture.  Sprinkle some dark cocoa cane sugar on top of each cupcake.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.

The Brooklyn Blackout Cake

Yield:  24+ cupcakes
Prep Time:  15 minutes
Bake Time:  25 - 30 minutes

INGREDIENTS:

1 1/2 cups flour
1 cup special dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar

2 large eggs
1 large egg yolk
1 cup buttermilk
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup hot brewed coffee

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.


2.  In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  Whisk in the sugar, and set aside.


3.  In a large mixing bowl on low - medium speed, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract.


4.  On low speed, slowly add in the dry ingredients.  Stopping to scrape the sides of the bowl once.  Whisk until well blended.  Add the coffee and whisk for another minute until well blended.

5.  Fill the cupcake tins 2/3 full, and bake for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

If making Brooklyn Blackout Cupcakes, set aside 2 cupcakes to use as crumble topping later on.  Core out a small section in the center of the rest of the cupcakes, add chocolate pudding filling, then pop the core back in.

The Pumpkin Spice Cake

Yield:  24+ cupcakes
Prep Time:  15 minutes
Bake Time:  18 minutes

INGREDIENTS:

2 2/3 cups  flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
15 oz canned pumpkin
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs
12 oz package of 60%+ dark chocolate morsels

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

3.  In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Gradually add the flour mixture.  Fold in the chocolate morsels.

4.  Fill the cupcake tins 2/3 full, and bake for about 18 - 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

The Flourless Chocolate White Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  15 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
2 cups white chocolate pieces

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold in the white chocolate pieces.

5.  Fill the cupcake tins 2/3 full, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

The Chocolate Orange Marble Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 30-35 minutes

INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon orange extract
1 cup bittersweet or 60% cocoa dark chocolate chips

1 1/2 cups flour
1 cup sugar
1/4 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or olive oil blend
1 tablespoon cider vinegar
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, sugar, salt and orange extract until light and fluffy.  Stir in the chocolate chips, and then set aside.

3.  In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Add the water, oil, vinegar and vanilla.  Stir together until well blended.

4.  Fill cupcake tins 1/3 full with the cake batter, and then top off with a spoon full of the cream cheese mixture.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.

The Dark Milk Chocolate Cake

Yield: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 19 minutes

INGREDIENTS:

1/2 cup espresso or strong brewed coffee
1 cup unsalted butter
1/2 cup dark chocolate cocoa powder (not regular cocoa powder)
1/2 cup heavy cream
1 teaspoon vanilla

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt

2/3 cup sour cream
2 eggs

1 cup milk chocolate pieces


1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Prepare espresso or strong brewed coffee.

 3.  In a medium sauce pan, melt the butter over low heat.  Whisk in the cocoa powder until smooth.  Add the heavy cream, espresso, and vanilla extract.  Whisk until blended, set aside and allow to cool down as you prep the other ingredients.

4.  In a large bowl, whisk together the flour, sugar, baking soda and salt.  Set aside.

5.  In another medium bowl, whisk together the sour cream and eggs.

6.  SLOWLY pour the slightly cooled chocolate sauce into the sour cream and egg mixture and whisk until smooth.  Remember to pour in the slightly cooled chocolate sauce slowly so as not to cook the eggs.

7.  Make a well in the middle of the flour mixture and slowly add in the chocolate mixture while mixing on low speed.  Add the milk chocolate pieces, and mix for another 30 seconds.

8.  Fill the cupcake liners 3/4 full with the batter.  Bake for 19 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The White Chocolate Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  18 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sourcream
1 tablespoon vanilla extract
1 cup white chocolate pieces

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.  Fold the white chocolate pieces into the batter.

3.  Fill cupcake tins 3/4 full and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The Flourless Chocolate Peanut Butter Chip Cake

Yield:  24 cupcakes
Prep Time:  12 minutes
Bake Time:  12 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
1 cup peanut butter chips

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold the peanut butter chips into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 12 minutes.  Allow the cupcakes to cool on a rack.

The Guinness Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  19 minutes

INGREDIENTS:

1 cup Guinness Stout
1 cup unsalted butter, at room temperature
3/4 cup unsweetened cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt

2 eggs
2/3 cup sour cream

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, bring the Guinness and butter to a simmer over medium heat.  Add the cocoa powder and whisk until the mixture is smooth.  Remove from heat and allow to cool slightly.

3.  In a large bowl, whisk together the flour, sugar, baking soda and salt.

4.  In a large mixing bowl, beat the eggs and sour cream on medium speed until combined.  Add the Guinness mixture until combined.  Reduce the speed to low and add the flour mixture until combined.

5.  Divide the batter evenly among the cupcake tins, and bake for about 19 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

The Flourless Chocolate cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  15 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.

5.  Fill the cupcake tins 2/3 full, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

The Gingerbread Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  20 minutes

INGREDIENTS:

1 cup canola or olive oil
1 cup sugar
1 cup molasses
2 eggs, room temperature and beaten

3 cups flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

1 cup boiling water
1 tablespoon baking soda

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, use the whisk attachment, and combine the oil, sugar, and molasses.  Then add the beaten eggs until well combined.

3.  In a medium bowl, whisk together the flour, ginger, cinnamon, salt and cloves.  Gradually add this mixture into the molasses mixture until well combined.

4.  Boil water, then add baking soda to the boiled water, stir until dissolved, and then whisk into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

The Hot Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  21 minutes

INGREDIENTS:

1 cup fresh hot brewed coffee
1/4 cup semi sweet chocolate chips

2 cups sugar
1 2/3 cups flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

2 eggs
1 cup buttermilk
1/2 cup vegetable oil or olive oil
1/2 teaspoon vanilla extract

1 cup semi sweet chocolate chips

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Combine the 1/4 cup chocolate chips and coffee together, stirring until the mixture is smooth.

3.  In a medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

4.  In a large mixing bowl, beat the eggs on medium speed, then slowly add in the buttermilk, oil, and vanilla.

5.  Add the melted chocolate coffee mixture, and beat until well combined.

6.  Slowly add in the sugar mixture and continue to beat on medium speed until well combined.  Finally add the cup of chocolate chips, and mix for about 30 seconds.

7.  Fill the cupcake tins about 3/4 full, and bake for about 21 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The Apple Spice Cake

Yield: 24 cupcakes
Prep Time:  25 minutes
Bake Time:  30 minutes

INGREDIENTS:

4 medium Gala apples, shredded or finely chopped

2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/2 cup unsalted butter at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.  Set aside.

3.  In a large mixing bowl, add the butter and beat on high speed until light and fluffy.  About 2 - 3 minutes.  Add in the sugar and vanilla and beat until the mixture for another 2 minutes.  Add the eggs one at a time, mixing well after each one.  Turn off the mixture and scrape down the sides of the bowl.

4.   Turn the mixture on low speed and slowly pour in the buttermilk.  Mix until well combined.  Slowly add in the flour mixture until well combined.  Finally, add in the shredded or finely chopped apples, and mix well.

5.  Fill the cupcake tins about 3/4 full, and bake for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The Cranberry Orange Cake

Yield:  24 cupcakes
Prep Time:  20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

4 oz vanilla yogurt
1/3 cup cranberry orange drizzle

1/2 cup unsalted butter at room temperature
1 cup sugar
zest from two oranges
3 eggs


1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

3.  In another medium bowl, combine the yogurt and 1/3 cup of the cranberry orange drizzle.

4.  In a large mixing bowl, add the sugar and orange zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until light and fluffy.  Add the eggs one at a time, mixing well after each one.

5.  Add half of the flour mixture until well blended, then add the yogurt cranberry orange mixture, and blend well.  Blend in the last half of the flour mixture.  Scrape the sides of the bowl as need be.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

7.  Frost with Orange Cream Cheese frosting, and Cranberry Orange drizzle.