ALL ABOUTBAKING

CUPCAKES

• 2 1/4 cups all purpose flour• 1 1/3 cups sugar• 3 teaspoons baking powder• 1/2 teaspoon salt• 1/2 cup shortening• 1 cup milk• 1 teaspoon vanilla• 2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

DEVIL'S FOOD CAKECake

• 1 1/4 cups sugar • 1 cup buttermilk • 2/3 cup vegetable oil • 2 eggs • 1 teaspoon vanilla • 1 1/2 cups all purpose flour •• 1/2 cup unsweetened cocoa powder • 1 1/4 teaspoons baking soda

Frosting

• 1/2 cup (1 stick) unsalted butter • 2 ounces unsweetened chocolate, chopped • 1/3 cup unsweetened cocoa powder • 2 teaspoons vanilla • 2 cups powdered sugar • 2/3 cup (about) sour cream

For food cake:Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.) Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.)

For Frosting:Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

CHOCOCHIPS COOKIESIngredientes para una persona: 1 barra de Mantequilla (15 g.), 1 cucharada de Vainilla, 1/2 taza de azúcar, 1 Huevo batido, 1 taza de choco chips, 1 1/2 taza de Harina, 1/2 cucharada de bicarbonato, 1 ó 1/4 de taza de nuez picada, 1/4 de taza de Coco rallado (opcional).

Método: Batir el huevo con la vainilla y el azúcar. Poco a poco se le añade la harina cernida con el bicarbonato y un poquitín de sal. Cuando esté todo incorporado, se le agregan los choco chips, el coco y la nuez se sigue mezclando. Una vez mezclado se hacen bolitas y se ponen al horno por espacio de unos 10 ó 15 minutos a 250º.

CHEESECAKEIngredients:

Crust

2 tablespoons sugar1 1/2 cups graham cracker crumbs4 ounces butter or margarine, melted

Filling

1 cup granulated sugar3 pkgs. (8 oz. each) cream cheese, softened1 teaspoon vanilla extract2 eggs1 8-ounce carton of sour cream

Instructions:

Combine graham cracker crumbs with 2 tablespoons of sugar and the melted butter or margarine. Press into the bottom of a springform pan.

Set aside.Cream the softened cream cheese with the sugar and vanilla extract.

Add the eggs one at a time, beating thoroughly after each addition. Add the sour cream, which should be at room temperature.

Pour into graham cracker crust.

Bake for half an hour at 350 degrees F.

Turn off the oven, leaving the cheesecake inside for another half hour.

Chill and refrigerate for at least 4-8 hours.

Top with your favorite fruit topping, garnish with fresh strawberries or graham cracker crumbs.