Hidden Treasure Cupcakes Recipe

August 13, 2012 Leave a Comment

Hidden Treasure Cupcakes

I haven’t made the Hidden Treasure Cupcake recipe, but if I had a small child, I know I would.  Because you can let the kids discover the hidden treasure inside.  These cupcakes are for a little kids birthday party (age 6 to 8).

Hidden Treasure Cupcakes Recipe

Hidden Treasure Cupcakes

1 package (18 ¼ oz.) chocolate cake mix

24 Swiss cake rolls

1 can (16 oz.) vanilla frosting

blue food coloring

yellow food coloring

Assorted candies:  Jolly Ranchers, Nerds, skull and fish hard candies

                                                                                Wilton icing decorations

chocolate coins

Preheat oven to 350F.  Bake 24 cupcakes; 18 to 24 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan, then cool completely.

Meanwhile, cut cake rolls lengthwise (do not cut through); set aside.  Place two tablespoons frosting in a small bowl; set aside.  Tint remaining frosting with blue food coloring; frost cupcakes.

Place a cake roll on each cupcake.  Decorate with assorted candies.  Tint reserved frosting with yellow food coloring; place in a resealable plastic bag.  Cut a small hole in a corner of bag; pipe latches onto chest.

Put Wilton icing decorations (fish, seaweed and stars) and chocolate coins near the cupcakes.

 

(Recipe for the Hidden Treasure Cupcakes; came from Taste of Home Cupcakes For Every Season, page 71-72, display until April 5, 2011)         

Hope you enjoyed the Hidden Treasure Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Raspberry Ripple Crescent Coffee Cake Recipe

August 13, 2012 Leave a Comment

Berry Ripple Coffee Cake

This Raspberry Ripple Crescent Coffee Cake is so simple to make, guaranteed this wouldn’t be the only time you’ll make it.  I had a package of crescent rolls left over, so I decided to give it a try.  I couldn’t believe how great it was and simple.

Raspberry Ripple Crescent Coffee Cake Recipe

Berry Ripple Coffee Cake

¾ cup sugar

¼ cup margarine

2 eggs

¾ cup ground almonds

¼ cup flour

1 tsp. lemon or orange peel

1 (8 oz.) pkg. Pillsbury Refrigerated Crescent Rolls

¼ cup almond slices

Preheat oven to 375F.  Beat until smooth the sugar, margarine and eggs.  Add ground almonds, flour and lemon peel; mix well, then set aside.

Lay out the 8 crescents; put 1 teaspoon of strawberry on each.  Roll up each crescent, starting at the shortest side of triangle; rolling to the opposite point.

Place rolls in greased 9 inch pan in 2 circles; 5 rolls on the outside edge, then 3 in the center. Pour the ground almonds mixture over the rolls, then top with sliced almonds.

Bake on 375F. for 25 minutes; after 15 minutes put foil on top of pan; after it baked for a total of 25 minutes, take foil off.  Then bake 10 minutes longer.

 

Recipe for the Berry Ripple Coffee Cake came from a friend of mine.

Go onto my site: annettes-sweet-treats.com, and leave me a message – it’s at the end of the recipe.   I would like to know what you think of the recipes.

Hope you enjoyed the Raspberry Ripple Crescent Coffee Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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