SWEET TREATS

Tips to make yummy cupcakes even better

Cupcakes have been on the sweet scene for a long time; our love affair with them knows no end. Giant cupcakes, mini cupcakes, two-flavored cupcakes and clever cupcake cakes for weddings instead of one huge cake! There's no denying their popularity.

True, the cupcakes of my youth have undergone a radical change — no more just vanilla, yellow or chocolate ones. Now there are marbled cupcakes, carrot and ginger cupcakes, caramel and coarse salt cupcakes, spiced cupcakes, banana and peanut butter cupcakes, even health cupcakes! And they have gourmet frostings to match!

Cupcake sales are hot on the web, and bakeries dedicated to the little bites have sprung up everywhere. Now here's the thing ... cupcakes are just so darn easy and cheap to make and taste better. I have seen many beautiful cupcakes, but they can often disappoint with a dull taste and a dry, crumbly texture. A cupcake should taste as good as it looks. With Valentine's Day just around the corner, cupcakes are ideal as a little gift of affection.

To make really great cupcakes, follow these simple rules for your favorite recipe.

L Don't overmix the batter because this could cause the texture to be dry.

L Use the right size pan and make sure that it is a shiny, heavy-duty one.

L Never bake more than one pan at a time for even heat circulation.

L Fill the cupcake pans A to C full.

L Try using buttermilkbased cake recipes; the result is outstandingly moist cupcakes.

L In general, batter for an 8-inch layer cake will yield between 20-24 cupcakes.

For guiltless pleasure, use mini muffin pans to make cupcakes. Cupcakes are best enjoyed on the day they are made.

CHOCOLATE OLIVE OIL MINI CUPCAKES

3 c. unbleached all purpose

flour

2 c. sugar

6 T. baking cocoa

2 t. baking soda A t. salt E c. light olive oil

2 T. white vinegar

2 c. cold water Line several mini muffin pans with paper liners and

set aside.

Preheat oven to 350 degrees.

Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With a hand mixer on low speed, beat in the olive oil, vinegar, vanilla and water until smooth. Fill the prepared pans about C full.

Bake for 10-12 minutes or until a cake skewer inserted in the center of the cakes comes out clean. Do not over bake.

Place the muffin pans on cooling racks, and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely. Frost when cool with frosting below.

For frosting:

Two 8-ounce packages Philadelphia Lite Cream Cheese, at room temperature

3 A to 4 c. powdered sugar D t. cinnamon oil Crystallized white sugar or colored sugars for sprinkling on top

Beat the cream cheese in a bowl until smooth. Gradually add enough of the sugar to make a smooth frosting that is not runny. Stir in the cinnamon oil.

Frost the cupcakes and sprinkle the sugar over the tops.

Variation: For an artistic effect, use a pastry bag with a star tip and pipe the frosting in long curls on top of the cupcakes.

Makes about 40 cupcakes.