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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Cupcake Sandwiches Recipe

August 9, 2012 Leave a Comment

Cupcake Sandwiches

I had a party to attend, and I didn’t want to bring a cake, so I made the Cupcake Sandwiches.  The only thing you have to make sure you have: mini cupcake pan (4 pans should be enough), neon colors and marshmallow cream.

Cupcake Sandwiches Recipe

Cupcake Sandwiches

1 box Betty Crocker Super Moist white cake mix

1 ¼ cups water

1/3 cup vegetable oil

3 egg whites

¼ tsp. each liquid food colors: neon pink, neon purple, neon orange, classic blue)

Frosting:   1 ½ cups marshmallow crème

¾ cup butter, softened

1 ¼ cups powdered sugar

Liquid food colors (neon pink, neon purple, neon orange, classic blue)

4 mini cupcake pans

Preheat oven to 350F. (for all pans).  Spray 60 mini muffins cups.  Make cake batter as directed on box.  Grease bottom only.  Divide batter among 5 small bowls, about ¾ cup each.  Make 5 different colors of batter by adding ¼ teaspoon food color to each bowl; blend well.

Fill each muffin cup with 1 level measuring batter, making 12 cupcakes of each color.

Bake 11 to 14 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.  Cool completely, about 10 minutes.

In large bowl, beat marshmallow crème and butter with electric mixer on medium speed until blended.  Beat in powdered sugar until fluffy.  Divide frosting among 5 small bowls, about 1/3 cup each.  Using the same 5 colors, lightly tint frosting in each bowl to match cupcake colors.

Assemble each sandwich using 2 mini cupcakes.  Cut tops off each cupcake horizontally (save bottoms for another use).  Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top.  Form a sandwich by placing cut side of second cupcake top on frosting; press lightly.  Repeat with remaining cupcake tops.  Store loosely covered.    Makes 30 servings

 

(Recipe for the Cupcake Sandwiches was on the back on Betty Crocker Super Moist Cake Mix, 2012 )

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

Hope you enjoyed making the Cupcake Sandwiches recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Sunshine Cupcakes Recipe

July 6, 2012 Leave a Comment

Sunshine cupcakes

As you know, I enjoy baking so much that I bake cookies, cupcakes and cakes for my husband’s office every week.  I used Taste of Home Cupcakes for Every Seasons for my fancy cupcake, and they are so cute.  The first day of spring, which is April 20th, I made cupcake’s that used candy corn.  Well, I didn’t know that it would be so difficult trying to find candy corn… but believe me…it was.

Sunshine Cupcakes Recipe

Sunshine Cupcakes

1 package lemon cake mix

1 can (16 oz.) vanilla frosting

Yellow food coloring

lemon extract

Miniature semisweet chocolate chips

Red shoestring licorice

candy corn

Prepare cake batter min according to package directions for cupcakes; cool completely.

In a small bowl, put lemon extract in frosting, and tint frosting yellow.  To quickly frost cupcakes, place soft, spreadable frosting in a bowl.  If frosting is too stiff, add milk, a teaspoon at a time, until it reaches desired consistency.  Dip the tops if the cupcakes into frosting, twist slightly and lift up.  Press two chocolate chips into each cupcake for eyes.  For mouths, cut licorice into 1-inch pieces; bent slightly to curve.  Press one licorice piece into each cupcake.  Add candy corn around edges of cupcakes.  I used 9 candy corns around the edge of cupcakes.

 

(Recipe for the Sunshine Cupcakes was in the Taste of Home Cupcakes for Every Season, page 17 – 18, March issue)

 

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Lemon Raspberry Muffins Recipe

June 15, 2012 Leave a Comment

Lemon Raspberry Muffins

Why not make Lemon Raspberry Muffins, it’s easy…and best of all they’re good.  My family enjoys something sweet every now and then.  So make them for Sunday, its one way of doing something special for your family.

Lemon Raspberry Muffins Recipe

Lemon Raspberry Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (D0 NOT THAW)

 

Heat oven to 425F.  Line 12 muffin cups with paper baking cups.  Lightly spoon flour into measuring cup.   In large bowl, combine flour, sugar, baking powder and salt; mix well.  In large bowl, combine flour, sugar, baking powder and salt; mix well

In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Carefully fold in raspberries.  Divide batter evenly into paper-lined muffin cups.

Bake at 425F. for 18 to 23 minutes or until golden brown.  Cool 5 minutes; remove from pans.

12 muffins

 

(Recipe for Lemon Raspberry Muffins is in Pillsbury Classic Cookbooks, The Best From 50 Years Of Bake-Off Contests, page 78, May 1999 issue)

 

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Chocolate Chunk Pistachio Muffins

May 24, 2012 Leave a Comment

Chocolate Chunk Pistachio Muffins

The next time you are in the mood for a different muffin, why don’t you try Chocolate Chunk Pistachio Muffins.  These muffins are different and when you bite into them you will be surprised.

Chocolate Chunk Pistachio Muffins

Chocolate Chunk Pistachio Muffins

2 cups flour

¾ cup sugar

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. baking soda

¼ tsp. salt

6 oz. semi-sweet chocolate chunks, coarsely chopped

½ cup coarsely chopped pistachios

1 cup milk

½ cup margarine, melted

1 tsp. grated lemon peel

1 tsp. vanilla

1 egg, slightly beaten

1/3  cup seedless raspberry jam

Preheat oven to 375F.  Line a 12 cup and  a 6 cup muffin pans with paper baking cups or grease bottoms only.  In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.  Reserve 1/3 cup of the largest pieces of chopped chocolate.  Reserve 2 1/2 tbsp. of pistachios.  Stir remaining chopped chocolate and pistachios into dry ingredients.  In small bowl, combine milk,  margarine, lemon peel, vanilla and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.

Fill each paper-lined muffin cup with 1 heaping tablespoonful of batter.  Spoon rounded 3/4 teaspoonful of jam in center of batter in each cup.  Spoon about 1 heaping tablespoonful on the remaining batter over jam in each cup (just leave the jam alone, without spreading it around).  Top each with reserved chopped chocolate and pistachios.   Bake at 375F for 15-20 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.

(Recipe from Pillsbury Classic Cookbooks, Classic #110, April)

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