Trace a Hacker

Know if someone is hacking your computer/ Trace a Hacker
Want to know if someone is hacking your computer? Command Prompt can help you find if someone you don't know is connected to your computer stealing private data. Just execute netstat -a and the command prompt will return a list of computers that your computer is connected to. In the results returned, Proto column gives the type of data transmission taking place (TCP or UDP) , Local address column gives the port with which your computer is connected to an external computer and the Foreign Address column gives the external computer you are connected to along with the port being used for the connection. State gives the state of the connection (whether a connection is actually established, or waiting for transmission or is “Timed Out”).

Creating Undeletable & Unrenamable Folders

Make Undeletable, Unrenamable Folders
Have you ever wondered how you can make a folder which neither can be deleted nor be renamed. Well, if you have, then you have come to the right place. With this trick, you will be able to create folders in Windows which cannot be renamed or deleted.
Basic Concept
The basic concept behind this trick is the use of Keywords. Keywords are reserved words in any programming language that cannot be used as names of variables. Windows also uses certain keywords in its programming. Some of them are con, aux, lpt1, lpt2, lpt3, lpt4, lpt5, lpt6, lpt7, lpt8 and lpt9.
A Test
To test this concept, make a new folder in Windows and try to give it a name same as any keyword mentioned above.
Result
Windows will not rename your folder to any of the keyword given above.
Trick
So the question arises, how can we make a folder with a keyword as its name? The solution to this problem is included in Windows itself. As we know that Windows has evolved from D.O.S.(Disk Operating System), its commands can be used in Windows. You can use D.O.S. Programming in Windows to create a folder with a keyword as its name using the steps given below:-

1. Click on Start.
O
2. Click on Run. Type in "cmd" without quotes.

3. In the Command Prompt Window that opens, type the name of the drive you wish to create your folder in the format <drive-name>: and press Enter . e.g. If you wish to create the undeletable folder in D drive, type "D:" without the quotes. Note that the folder
cannot be created in the root of C: drive (if C: is your system drive).

4. Type this command- "md con\" or "md lpt1\" without the quotes and press Enter. You can choose any of the keywords given above as the name of your folder.
Now Windows will create an undeletable, unrenamable folder in the drive you entered in
Step 3 . However, the folder can be renamed to another keyword using Windows Explorer.
Deleting the Folder
Although, it is not possible to manually delete the folder, you can delete the folder by typing "rd con\" or "rd lpt1\" in Step 4 instead of "md con\" or "md lpt1\".

Windows Compatibility: This works on Windows XP, Windows Vista, Windows 7, Windows 8 and Windows 8.1.

Try it yourself to create one such folder which can neither be deleted nor be renamed.

Great Quotations

The world is the great gymnasium where we come to make ourselves strong.
- Swami Vivekananda

To succeed in your mission, you must have single-minded devotion to your goal.
- A.P.J. Abdul Kalam

The purpose of our lives is to be happy.
- Dalai Lama

Nothing strengthens authority so much as silence.
- Leonardo da Vinci

When love and skill work together, expect a masterpiece.
- John Ruskin

If your actions inspire others to dream more, learn more, do more and become more, you are a leader.
- John Quincy Adams

The best way to find yourself is to lose yourself in the service of others.
- Mahatma Gandhi

Live your beliefs and you can turn the world around.
- Henry David Thoreau

There is no substitute for hard work.
- Thomas A. Edison

The less effort, the faster and more powerful you will be.
- Bruce Lee

Pessimism leads to weakness, optimism to power.
- William James

When your values are clear to you, making decisions becomes easier.
- Roy E. Disney

Calmness is the cradle of power.
- Josiah Gilbert Holland

The speed of the leader is the speed of the gang.
- Mary Kay Ash

Always turn a negative situation into a positive situation.
- Michael Jordan

Every story I create, creates me. I write to create myself.
- Octavia E. Butler

Nothing will work unless you do.
- Maya Angelou

Try to be a rainbow in someone’s cloud.
- Maya Angelou

Believe you can and you’re halfway there.
- Theodore Roosevelt

Trust in dreams, for in them is hidden the gate to eternity.
- Khalil Gibran

The only journey is the one within.
- Rainer Maria Rilke

Sometimes life hits you in the head with a brick. Don’t lose faith.
- Steve Jobs

Never look backwards or you’ll fall down the stairs.
- Rudyard Kipling

Appointment of Auditor of a company.

Appointment of company Auditor either Government or Non-government can be easily understand by following the flowchart.
Here another opportunity to you is it is in jpeg format so you can easily download it and access easily on any device.

RTI ACT

The Right to Information Act (RTI) is an Act of the Parliament of India "to provide for setting out the practical regime of right to information for citizens" and replaces the erstwhile Freedom of information Act, 2002. The Act applies to all States and Union Territories of India except Jammu & Kashmir. Under the provisions of the Act, any citizen may request information from a "public authority" (a body of Government or "instrumentality of State") which is required to reply expeditiously or within thirty days. The Act also requires every public authority to computerise their records for wide dissemination and to proactively certain categories of information so that the citizens need minimum recourse to request for information formally. This law was passed by Parliament on 15 June 2005 and came fully into force on 12 October 2005. The first application was given to a Pune police station. Information disclosure in India was restricted by the Official Secrets Act 1923 and various other special laws, which the new RTI Act relaxes. It codifies a fundamental right of citizens.

BACKGROUND

Freedom of Information Act 2002

The establishment of a national-level law, however, proved to be a difficult task. The Central Government appointed a working group under H. D. Shourie and assigned it the task of drafting legislation. The Shourie draft, was the basis for the Freedom of Information Bill, 2000 which eventually became law under the Freedom of Information Act, 2002. This Act was severely criticised for permitting too many exemptions, not only under the standard grounds of national security and sovereignty, but also for requests that would involve "disproportionate diversion of the resources of a public authority". There was no upper limit on the charges that could be levied. There were no penalties for not complying with a request for information. This Act, consequently, never came into effect.

State-level RTI ActS

The state-level RTI Acts were first successfully enacted by the state governments of Tamil Nadu (1997), Goa (1997),Rajasthan (2000), Delhi (2001), Maharashtra (2002), Assam (2002), Madhya Pradesh (2003), Jammu and Kashmir(2004), and Haryana (2005).

SCOPE

The Act covers the whole of India except Jammu and Kashmir, where J&K Right to Information Act is in force. It is no to all constitutional authorities, including the executive, legislature and judiciary; any institution or body established or constituted by an act of Parliament or a state legislature. It is also defined in the Act that bodies or authorities established or constituted by order or notification of appropriate government including bodies "owned, controlled or substantially financed" by government, or non-Government organizations "substantially financed, directly or indirectly by funds" provided by the government are also covered in the Act.

Private bodies

Private bodies are not within the Act's ambit directly. In a decision of Sarbajit Roy versus Delhi Electricity Regulatory Commission,^[1] the Central Information Commission also reaffirmed that privatised public utility companies continue to be within the RTI Act- their privatisation not withstanding.

Political parties

The Central Information Commission (CIC), consisting of Satyanand Mishra, M.L. Sharma and Annapurna Dixit, has held that the political parties are public authorities and are answerable to citizens under the RTI Act. The CIC, a quasi-judicial body, has said that six national parties - Congress, BJP, NCP, CPI(M), CPI and BSP and BJD - have been substantially funded indirectly by the Central Government and have the character of public authorities under the RTI Act as they perform public functions^[ In August 2013 the government introduced a Right To Information (Amendment) Bill which would remove poiltical parties from the scope of the law. In September 2013 the Bill was deferred to the Winter Session of Parliament.In December 2013 the Standing Committee on Law and Personnel said in its report tabled in Parliament.

"The committee considers the proposed amendment is a right step to address the issue once and for all. The committee, therefore, recommends for passing of the Bill."

PROCESS

The RTI process involves reactive (as opposed to proactive) disclosure of information by the authorities. An RTI request initiates the process.

Each authority covered by the RTI Act must appoint their Public Information Officer (PIO). Any person may submit a written request to the PIO for information. It is the PIO's obligation to provide information to citizens of India who request information under the Act. If the request pertains to another public authority (in whole or part), it is the PIO's responsibility to transfer/forward the concerned portions of the request to a PIO of the other authority within 5 working days. In addition, every public authority is required to designate Assistant Public Information Officers (APIOs) to receive RTI requests and appeals for forwarding to the PIOs of their public authority. The applicant is required to disclose his name and contact particulars but not any other reasons or justification for seeking information.

The Central Information Commission (CIC) acts upon complaints from those individuals who have not been able to submit information requests to a Central Public Information Officer or State Public Information Officer due to either the officer not having been appointed, or because the respective Central Assistant Public Information Officer or State Assistant Public Information Officer refused to receive the application for information.

The Act specifies time limits for replying to the request.

• If the request has been made to the PIO, the reply is to be given within 30 days of receipt.
• If the request has been made to an APIO, the reply is to be given within 35 days of receipt.
• If the PIO transfers the request to another public authority (better concerned with the information requested), the time allowed to reply is 30 days but computed from the day after it is received by the PIO of the transferee authority.
• Information concerning corruption and Human Rights violations by scheduled Security agencies (those listed in the Second Schedule to the Act) is to be provided within 45 days but with the prior approval of the Central Information Commission.
• However, if life or liberty of any person is involved, the PIO is expected to reply within 48 hours.

Since the information is to be paid for, the reply of the PIO is necessarily limited to either denying the request (in whole or part) and/or providing a computation of "further fees". The time between the reply of the PIO and the time taken to deposit the further fees for information is excluded from the time allowed. If information is not provided within this period, it is treated as deemed refusal. Refusal with or without reasons may be ground for appeal or complaint. Further, information not provided in the times prescribed is to be provided free of charge. Appeal processes are also defined.

EXCLUSIONS

Central Intelligence and Security agencies specified in the Second Schedule like IB,Directorate General of Income tax(Investigation), RAW, Central Bureau of Investigation (CBI), Directorate of Revenue Intelligence, Central Economic Intelligence Bureau, Directorate of Enforcement, Narcotics Control Bureau, Aviation Research Centre, Special Frontier Force, BSF, CRPF, ITBP, CISF, NSG, Assam Rifles, Special Service Bureau, Special Branch (CID), Andaman and Nicobar, The Crime Branch-CID-CB, Dadra and Nagar Haveli and Special Branch, Lakshadweep Police. Agencies specified by the State Governments through a Notification will also be excluded. The exclusion, however, is not absolute and these organizations have an obligation to provide information pertaining to allegations of corruption and human rights violations. Further, information relating to allegations of human rights violation could be given but only with the approval of the Central or State Information Commission.

Information Exclusions

The following is exempt from disclosure under section 8 of the Act:-

• Information, disclosure of which would prejudicially affect the sovereignty and integrity of India, the security, "strategic, scientific or economic" interests of the State, relation with foreign State or lead to incitement of an offense;
• Information which has been expressly forbidden to be published by any court of law or tribunal or the disclosure of which may constitute contempt of court;
• Information, the disclosure of which would cause a breach of privilege of Parliament or the State Legislature;
• Information including commercial confidence, trade secrets or intellectual property, the disclosure of which would harm the competitive position of a third party, unless the competent authority is satisfied that larger public interest warrants the disclosure of such information;
• Information available to a person in his fiduciary relationship, unless the competent authority is satisfied that the larger public interest warrants the disclosure of such information;
• Information received in confidence from foreign Government;
• Information, the disclosure of which would endanger the life or physical safety of any person or identify the source of information or assistance given in confidence for law enforcement or security purposes;
• Information which would impede the process of investigation or apprehension or prosecution of offenders;
• Cabinet papers including records of deliberations of the Council of Ministers, Secretaries and other officers;
• Information which relates to personal information the disclosure of which has no relationship to any public activity or interest, or which would cause unwarranted invasion of the privacy of the individual (but it is also provided that the information which cannot be denied to the Parliament or a State Legislature shall not be denied by this exemption);

Notwithstanding any of the exemptions listed above, a public authority may allow access to information, if public interest in disclosure outweighs the harm to the protected interests. However, this does not apply to disclosure of "trade or commercial secrets protected by law ".

Citation	Act No. 22 of 2005
Territorial extent	Whole of India except Jammu and Kashmir
Enacted by	Parliament of India
Date enacted	15-June-2005
Date assented to	22-June-2005
Date commenced	12-October-2005 First RTI application submitted by Shahid Raza Burney to a police station in Pune on 12 October 2005

REMOVING PC VIRUS WITH ''CMD''

Viruses are usually spread across multiple computers using USB Flash drives, external media, connected networks and the Internet. If a USB drive is infected with a virus, it will get activated when we open the USB drive on our computers.
This is because of the auto-run functionality in Windows. Windows looks for autorun.inf file in the USB drive. The autorun.inf file contains information about which program to run when the USB flash drive is opened.
The viruses tend to push their information in the autorun.inf file and then execute automatically from there. The,safest way to use the USB flash drives without infecting your own system is to disable the Auto Run functionality of Windows.To disable Auto Run functionality in Windows, do the following:

1. Go to Run –> gpedit.msc. This will open the Group Policy Editor.

2. Navigate to Computer Con??guration –> Administrative Templates –> Windows Components –> AutoPlay Policies.

3. In the right hand pane, enable “Turn off Autoplay” setting. This will prevent Windows from automatically using autorun.inf file in the USB drive. If your USB drive is already infected with a virus, you can safely delete the autorun.inf file and then scan the USB drive with an antivirus to make sure that the USB drive is clean from all malware.

Autorun.inf can be deleted in two ways. First by using Windows Explorer:
1. Press Windows Key + E to open Windows Explorer. From the left hand tree, open the USB drive. This should not trigger the auto run functionality of USB.

2. Now from the left hand content pane, delete the autorun.inf file. Make sure that you are showing hidden files from Folder Options as autorun.inf is usually a hidden file.

Secondly, you can also delete the infected autorun file from command line.
1. Go to Run –> cmd. This should open the command prompt.
2. Type g:\ where g is the USB drive letter.
3. Now run the following command: attrib -h -r -s -a *.*. This will remove the attributes hidden, archive, system from all the files.
4. Type del autorun.inf. This will delete the autorun.inf file.
If you want to make sure that in addition to the autorun file, the virus is also removed from the USB drive, you will need to open the autorun.inf file in notepad and see which files and executables are triggered during autorun.
Delete those executables and you will be safe from the wrath of USB viruses.
I hope this will be useful for you. Do let me know whether it was useful for you or not.

Home made cake recipes

Cup Cake Recipes

Vanilla Cupcake Recipe

Ingredients

• 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

Easy Cupcake Recipe Directions

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.

Chocolate Cupcake Recipe

Ingredients

 • 2 cups all purpose flour • 2 cups sugar • 1/2 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon baking soda • 1/2 cup shortening • 3/4 cup water • 2 large eggs • 3/4 cup milk • 1 teaspoon vanilla • 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool.

Peanut Butter and Chocolate Cupcake Recipe

Ingredients

 • 2 1/4 cups all purpose flour • 1 1/2 cups sugar • 1/2 cup creamy peanut butter • 3 1/2 teaspoon baking powder • 1 teaspoon salt • 1/8 teaspoon baking soda • 3 tablespoons baking cocoa • 1 1/4 cups 2% milk • 1 teaspoon vanilla • 3 large eggs

Chocolate and Peanut Butter Cupcakes Recipe Directions

Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter and chocolate cupcakes any way you want. You could even try just spreading extra peanut butter as your frosting.

Red Velvet Cupcake

Ingredients

 • 2 1/2 cups all purpose flour • 2 cups sugar • 1/2 cup baking cocoa (powdered) • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 teaspoon baking soda • 2 sticks butter at room temperature • 5 large eggs • 1 cup buttermilk (see note at bottom) • 1 teaspoon vanilla • 1 teaspoon red food colouring

Red Velvet Cupcake Recipe Directions

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Banana Chocolate Cupcakes

Ingredients

1 cup (200 grams) granulated white sugar
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas(about 1 medium sized banana)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract
Chocolate Fudge Frosting:
3 ounces (90 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Banana Chocolate Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes 12 regular-sized cupcakes.

Applesauce Cupcake

Ingredients

 • 1 cup whole wheat flour • 1 1/2 cups all purpose flour • 1 1/2 cups sugar • 1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking) • 1/2 cup chopped walnuts • 1 teaspoon baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 1/2 teaspoon cinnamon • 1/2 teaspoon freshly grated nutmeg • 2 large eggs • 1 1/2 cups applesauce • 1/2 cup melted butter Applesauce Cupcake Recipe Directions Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts. Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup. Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack. Top with caramel topping or frosting and enjoy!

Strawberry Cupcake

Ingredients

 1 1/3 cup fresh strawberries (not frozen) 3 cups flour 2.5 tsp baking powder 1/2 tsp coarse salt 1/2 cup strawberry milk (regular milk is fine, too) 2 tsp vanilla extract 1 cup (2 sticks) butter 2 cups sugar 2 large eggs 4 large egg whites This recipe makes 2 dozen.

Directions

 Preheat oven to 350 -Place strawberries in a food processor and puree them. You should have 2/3 cup puree. If you're a little short go ahead and add a few more strawberries! -In a bowl, whisk together the flour, baking powder, and salt. -In a separate bowl, mix together milk, vanilla, and strawberry puree. -In another bowl, cream butter with an electric mixer on high speed until the butter becomes fluffy. Gradually add sugar and continue mixing. Reduce the speed to medium and add the eggs and the egg whites. -Now reduce the mixer speed to low and add about half of the flour mixture. Mix until combined, and be careful not to over mix or your cupcakes won't rise. Then slowly add the milk mixture, and mix just enough until combined. Add the remaining flour mixture. -Pour batter into prepared cupcake tins and place in the preheated oven. -Cooking times may vary, but it should take somewhere between 20-25 minutes.

Blueberry Cupcakes with Blueberry Cream Cheese Frosting 

Ingredients

1 cup (2 sticks) unsalted butter, softened 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 tablespoon finely grated lemon zest 4 large eggs 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor 3/4 cup low-fat buttermilk 1/2 cup pureed fresh blueberries 1 teaspoon pure vanilla extract

Directions

 Preheat oven to 350 degrees. Line cupcake tins with liners. Mix together flour. baking powder and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter, granulated sugar, and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
Blueberry Cream Cheese Frosting Makes enough to frost 30 cupcakes 1 cup of butter, softened 8 oz of cream cheese, softened 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor 3-5 cups of confectioners sugar In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Nutella Cupcakes and Nutella Cream Cheese Frosting 

Ingredients

 125g unsalted butter, at room temperature 1/3 cup (110gr)honey or light brown sugar 1 tablespoon ground coffee 2 tablespoons milk 1/4 cup Nutella 2 large eggs 1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour 1/4 cup (50 gr) millet flour 1/4 cup (50 gr) cornstarch (or use tapioca flour) 1 teaspoon baking soda pinch of salt Prepare the cupcakes

Directions:

 Preheat the oven to 350F. Place muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray). In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without. Nutella Cream Cheese Frosting: 8 oz cream cheese at room temperature 2 tablespoons unsalted butter at room temperature 1/4 cup powdered sugar 2 oz Nutella In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. That is plenty for 12 cupcakes by the way. Halve the recipe if you plan to do some Nutella and some plain.

Yellow Buttermilk Cupcake

Ingredients

 3 cups cake flour, (not self-rising)
 1 1/2 cups all-purpose flour
 3/4 teaspoon baking soda
 2 1/4 teaspoons baking powder
 1 1/2 teaspoons coarse salt
 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
 2 1/4 cups sugar
 5 large whole eggs plus 3 egg yolks, room temperature
 2 cups buttermilk, room temperature
 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper
liners. Sift together both flours, baking soda, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Tiramisu Cupcake

Ingredients

 6 egg yolks
 3/4 C white sugar
 2/3 C milk
 1 1/4 C heavy cream
 1/2 tsp vanilla extract
 1 lb mascarpone cheese
 1 C strong brewed coffee, room temperature
 2 tbsp rum
 ladyfingers baked in cupcake wrappers (see my post on ladyfingers for instructions.)
 1 tbsp unsweetened cocoa powder
 a small amount of dark chocolate for chocolate curls (optional)

Directions

 In a medium saucepan, whisk together egg yolks and sugar until well blended.
 Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
 Boil gently for 1 minute, remove from heat, and allow to cool slightly.
 Cover tightly and chill in refrigerator 1 hour.
 Remove from refrigerator and whisk in mascarpone until smooth. Set aside.
 In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
 In a small bowl, combine coffee and rum.
 Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger. Add it a little at a time and wait for it to absorb into the ladyfingers before adding more. When it stops absorbing, stop adding more.
 Spread the mascarpone mixture over the soaked ladyfingers.
 Pipe or spread the whipped cream over the mascarpone.
 Sprinkle with cocoa powder.
 Optionally, top with chocolate curls. Make the chocolate curls using a vegetable peeler on a piece of chocolate. It works best if the chocolate is slightly warm, but not melty.
 Cover and refrigerate 4 to 6 hours, until set
.

Durian Cupcake

Ingredients

 150 gr cake flour, sifted 150 gr unsalted butter, room temperature 150 gr castor sugar, divided by 2 (@ 75 gr) 200 gr durian flesh, mashed with a back of the fork 100 gr durian flesh for spread, mashed with a back of the fork 20 gr milk powder 6 egg yolks 4 egg whites

Directions

Preheat oven to 180C or 160C (fan) Prepare 30 mini cupcakes cups and arrange them on the top of the baking pan Put the butter and the half portion (75gr) of sugar in a mixing bowl, beat it with an electric mixer until soft and creamy Add egg yolk one by one until mix well Add sifted flour, durian flesh, milk powder and mix well. Put white eggs in a another clean mixing bowl, beat it with an electric mixer until egg whites are foamy. Then add the half portion (75gr) of sugar, continue beating until egg whites become glossy with stiff peaks. Add egg white mixture into the other mixture and fold in lightly with spatula until incorporate completely. Pour the batter into a large piping bag, pipe batter into prepared mini cupcakes cups. Bake for about 20 minutes or until the toothpick inserted come out clean Cool on a wire rack. Put durian spread on the top just before serving it.

Sugar-free Mango Cupcake

Ingredients

 1 1/4 cups self raising flour 1/2 cup butter or margarine 6 tablespoons of mango chutney 2 large eggs 2 tablespoons of milk 1/2 mango diced very small 1 teaspoon of baking powder 3 tablespoons of honey.

Directions

 Mix together the butter or margarine with the eggs, adding the eggs one at a time. Add the flour and baking powder and mix gently. Add the milk, honey and mango chutney. Add a small amount of extra milk if the mixture is very dry. Place into 15 to 18 small cupcake cases and cook for 12 minutes at gas 5, 375F or 190C. Large cupcake cases will be same temperature for 15 to 20 minutes and will make about 10 to 12. It depends on the amout of chopped mango. Cool the cupcakes, top with cream cheese and slices of mango, sprinkle with coconut.

Sweet Potato Cupcake

Ingredients

 graham crust 2 tablespoons unsalted butter, melted 1/2 cup graham cracker crumbs 1/2 teaspoon sugar cupcakes 1 1/3 cups loosely packed brown sugar 1 large egg 2 teaspoons vanilla extract 1/2 cup unsalted butter, melted and cooled 6 ounces cooked, mashed sweet potato 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup milk.

Directions

Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting. Marshmallow Buttercream Frosting 1/2 cup butter (1 stick), softened 1 tablespoon vanilla extract 1 1/2 cups marshmallow fluff 3 cups of powdered sugar 1-2 teaspoons milk, if needed Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and crushed cinnamon pecans.

Oreo Cupcake

Ingredients

 For cupcakes  2 1/3 cups all-purpose flour  1 cup unsweetened cocoa powder, sifted  1 1/2 tsp. baking powder  1/2 tsp. baking soda  1/2 tsp. Salt  12 tbsp. unsalted butter, at room temperature  2 cups firmly packed light brown sugar  2 tsp. vanilla extract For frosting  4 eggs  1 1/2 cups buttermilk, at room temperature  1 3/4 cups plus 2 tbsp. whipping cream  3 tbsp. powdered sugar  1/2 tsp. vanilla extract  6 tbsp. Oreo cookie crumbs  24 Oreo cookie halves

Directions

  To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.  In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.  With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.  Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.  To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.  Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Dark Chocolate with Peanut Butter Cupcake

Ingredients

 Cupcakes: 8 tablespoons unsalted butter, cut into 4 pieces 2 ounces bittersweet chocolate, chopped ½ cup Dutch-processed cocoa powder ¾ cup all-purpose flour ½ teaspoon baking soda ¾ teaspoon baking powder 2 eggs ¾ cup granulated sugar 1 teaspoon vanilla extract ½ teaspoon table salt ½ cup sour cream Peanut Butter Frosting: 1 cup confectioners’ sugar 3/4 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature ¾ teaspoon vanilla extract ¼ teaspoon kosher salt 1/3 cup heavy cream

Directions

 Yields 12 Cupcakes Preheat oven to 350 degrees. Cupcakes: 1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch. 2. Whisk flour, baking soda, and baking powder in small bowl to combine. 3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick. 4. Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. 5. Cool cupcakes to room temperature before icing, about 30 minutes. Recipe adapted from Cook’s Illustrated Peanut Butter Frosting: 1. Beat heavy cream with whisk attachment until soft peaks form. Set aside. 2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy. 3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.

Chocolate Cupcakes with Bailey's Truffle Centers and Bailey's Buttercream

 Ingredients:

 For the Guinness Chocolate Cupcakes: 1 cup Guinness beer 16 tablespoons unsalted butter 3/4 cup unsweetened dark cocoa powder 2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream
For the Bailey's Truffle Centers: 8 ounces white chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons unsalted butter, at room temperature 4 tablespoons Bailey's Irish cream For the Bailey's Buttercream: 12 tablespoons unsalted butter, at room temperature 4 cups confectioners' sugar, sifted 1/2 teaspoon vanilla 5-8 tablespoons Bailey's Irish cream

Preparation:

 For the Chocolate Cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. Combine the Guinness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with paddle attachment, beat together the eggs and sour cream to blend. Add the Guinness/butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely. For the Bailey's Truffle Centers: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, the pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey's and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling). Meanwhile, cut out a portion from the center of each cooled cupcake with an apple corer or using the cone method (a small paring knife words best for this). Once the truffle mixture has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

For the Bailey's Buttercream: 

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the vanilla and Bailey's until smooth. Add more Bailey's if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired. Yield: 24 cupcakes