DOUBLE A CUPCAKES RECIPES

Steps:

• Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.
• Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
• Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
• In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.

Steps:

• For the cupcakes: Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners, then coat the liners with cooking spray. Beat the butter and eggs in a medium bowl with a hand mixer on medium-high speed until combined, with small bits of butter remaining, about 3 minutes. In another medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, whisk the granulated sugar, milk and lemon zest. Add the butter mixture to the sugar mixture and beat with the mixer until combined. Mix in the flour mixture (switch to a wooden spoon if the batter is too thick for the mixer). Divide the batter among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Let cool in the pan on a rack for 5 minutes, then remove the cupcakes to the rack and let cool completely. For the frosting: Beat 3 cups powdered sugar, the cream cheese, butter, lemon juice and lemon zest with a mixer until light and fluffy; add more powdered sugar as needed to thicken the consistency. Pipe or spread the frosting on the cupcakes. Top with candied lemon peel, if desired.