Recipe 2: 
This is one of my favorite recipes. I have made it twice and both recipes turned out totally different. One was light and fluffy, and one was dark and dense. They both turned out great. You can pair it with any kind of frosting. My favorite is either a Martha Stewart chocolate or a vanilla buttercream frosting.
Devils Food Cupcake!

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

• Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. finish, use a small offset spatula to spread cupcakes with frosting.

Hey my name is Jenna Hall, and food is what I love to do. I love to cook and try out new recipes daily. I love to bake, and taste food. Doesn't every one! :) 


 Recipe number 1:


I love breakfast. One of the best things I had made lately is a Applesauce Spice Muffin.
It is the perfect balance of spice and sweet. 


*Tip* To boost the flavor of the apple, cut up small pieces of a medium size apple and put it inro the batter after you mix the brown sugar, butter and eggs in a bowl.


Applesauce Spice Muffins

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
• 1 cup unsweetened applesauce
• 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

For topping:

• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg

Prepare muffins:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

Read More http://www.epicurious.com/recipes/food/views/Applesauce-Spice-Muffins-108784#ixzz1klgsNnIT