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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
8 MFM 37992 - 120501
Assembly page 8/36
Fax +1 305 430 9280
Red Velvet Cupcakes
2 1/2 cups of self-rising flour
2 cups sugar
1/2 cup powdered baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
4 large eggs
1 cup buttermilk
1 1/2 teaspoon vanilla extract
1 teaspoon red food coloring
Instructions:
• In a large bowl, blend cocoa, flour, baking powder, baking soda
and salt.
• In a separate bowl, cream together the butter and sugar until
light and fluffy.
• Beat the eggs and the buttermilk then add and mix thoroughly.
• Mix in the vanilla and the food coloring.
Lemon Meringue Cupcakes
2 1/2 cups self-rising flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup softened butter
2 cups sugar
4 eggs
2 tablespoons of lemon zest, plus 2
tablespoons fresh lemon juice
1 1/2 teaspoon pure vanilla extract
1 cup buttermilk
Instructions:
• In a large bowl cream the butter and sugar until pale and fluffy.
• Add eggs, one at a time. Beat in zest, vanilla and flour
• Add buttermilk and lemon juice, beat all ingredients together.
Banana Chocolate Chip Cupcakes
1 medium egg
1 ½ cups of flour
¾ cup of milk
1 cup of chocolate chips
1 cup of brown sugar
½ cup of puréed banana
¼ cup of vegetable oil
3 teaspoons of baking powder
1/4 teaspoon of salt
½ teaspoon of cinnamon
1/2 teaspoon of nutmeg
Instructions:
• In large bowl, mix egg, milk, banana, and oil.
• In small bowl mix together; flour, baking powder, salt, cinnamon,
and nutmeg.
• Mix the dry ingredients into the egg mixture until just moistened,
but still lumpy, Add in the chocolate chips.