Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Peanut Butter Fudge

By Leave a Comment

Print Recipe

Peanut Butter Fudge

Our sweet and creamy peanut butter fudge studded with salted peanuts is impossible to resist! It's the perfect treat for sharing any time of year, but we especially like it during the holidays, Enjoy!
Course: Dessert
Cuisine: American
Servings: 2 lbs.

Ingredients

  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 c. creamy peanut butter
  • 2 (6 oz.) pkg. white chocolate squares or white baking chips chopped
  • 3/4 c. peanuts chopped
  • 1 tsp. vanilla extract

Instructions

  • In a heavy saucepan over medium heat, cook milk and peanut butter, just until bubbly, stirring constantly. Remove from heat, stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
  • Spread evenly into a wax paper lined 8 or 9 inch square baking pan. Set aside to cool.
  • Cover and chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store covered in the refrigerator.

Strawberry Cupcakes with Strawberry Buttercream

By Leave a Comment

Strawberry Cupcakes with Strawberry Buttercream

Print Recipe

Strawberry Cupcakes with Strawberry Buttercream

Fresh Strawberries make all the difference in this recipe!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

STRAWBERRY CUPCAKES:

  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. butter softened
  • 1 c. granulated sugar
  • 1 tsp. vanilla extract
  • 3/4 c. fresh strawberries diced
  • 2 eggs
  • 1 egg yolk
  • 1/2 c. milk

STRAWBERRY BUTTERCREAM FROSTING:

  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 1/2 c. fresh strawberries finely diced
  • 3 1/2 c. confectioner's sugar
  • 1-2 T. milk if needed
  • fresh strawberries for garnish

Instructions

  • STRAWBERRY CUPCAKES: Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl cream together butter and sugar until light and fluffy. Add vanilla and fresh strawberries to the mixing bowl and stir to incorporate. Put 2 whole eggs and 1 egg yolk in a bowl. Add eggs 1 at a time to the mixing bowl, beat the batter, and scrape down the sides of the bowl after each incorporation Continue to beat while alternately adding the sifted dry ingredients and milk to the batter ending with the dry ingredients. Scrape down THE sides of the mixing bowl.
  • Line cupcake tins with paper cups and fill about 3/4 of the way full. Bake in a pre-heated 350 degree oven for 18 minutes. A toothpick inserted in the center of the cupcake will come out clean when the cupcake is done. Remove the cupcakes from the oven and allow to cool before topping with frosting and berries.
  • STRAWBERRY BUTTERCREAM FROSTING: Cream the butter. Beat in vanilla and diced strawberries. Gradually add confectioners' sugar, one cup at a time. Beat well after each addition. If the frosting is too dry, slowly add milk and beat until creamy. Spread or pipe buttercream frosting on top of each cupcake and garnish with sliced fresh strawberries.
  • Cook's Note: If you want "pink" cupcakes, add a few drops of red food coloring to the batter.

Rhubarb Dump Cake

By Leave a Comment

Rhubarb Dump Cake

Print Recipe

Rhubarb Dump Cake

What could be easier, just dump, bake and serve!!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 lb. (4 cups) rhubarb chopped
  • 1/2 c. granulated sugar
  • 1 (3 oz.) pkg. strawberry flavored gelatin
  • 1 pkg. white or yellow cake mix
  • 1 c. water
  • 1/3 c. butter melted
  • Whipped cream for garnish
  • ground cinnamon for garnish

Instructions

  • Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
  • Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir.
  • Bake for 45 minutes or until the rhubarb is tender. Serve warm or cold topped with whipped cream and a sprinkle of cinnamon.

Rhubarb Coffee Cake

By Leave a Comment

Print Recipe

Rhubarb Coffee Cake

Course: Dessert
Cuisine: American
Servings: 12
Author: Shelli Burton-Olin

Ingredients

CAKE:

  • 1 1/2 c. brown sugar packed
  • 1/2 c. butter softened
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 2 c. rhubarb cut into small pieces

TOPPING:

  • 1/2 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 c. chopped walnuts or pecans optional

Instructions

  • Preheat the oven to 350 degrees.
  • CAKE: In a large bowl, cream together butter and brown sugar until light and fluffy. Add egg and vanilla, beat until well-blended.
  • In a separate bowl sift together the flour, soda, and salt.
  • Add flour mixture and buttermilk alternately to the creamed mixture, beating after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter, spoon into a greased and floured 9x13-inch pan, spreading evenly.
  • TOPPING: In a small bowl blend together the granulated sugar, cinnamon and nuts. Sprinkle evenly over the top of the rhubarb cake.
  • Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan, then cut into squares and serve.
  • Cook's Note: Serve with a dollop of sweetened whipped cream or whipped topping.

Red Velvet Cupcakes with Cream Cheese Frosting

By Leave a Comment

Red Velvet Cupcakes

Print Recipe

Red Velvet Cupcakes with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 2 1/2 c. cake flour not self rising
  • 2 T. unsweetened cocoa powder
  • 1 tsp.. salt
  • 1/2 c. unsalted butter softened
  • 1 1/2 c. granulated sugar
  • 2 lg. eggs room temperature
  • 1/2 tsp. red gel-paste food color
  • 1 tsp. vanilla extract
  • 1 c. buttermilk
  • 1 1/2 tsp. baking soda
  • 2 tsp. distilled white vinegar
  • CREAM CHEESE FROSTING:
  • 2 (8 oz.) pkg. cream cheese softened
  • 1/2 c. unsalted butter softened
  • 2 tsp. vanilla extract
  • 2 1/2 c. confectioner's sugar
  • 1 pinch salt

Instructions

  • Preheat oven to 350 degrees. Line 20 standard muffin tins with paper liners.
  • CUPCAKES: In a large bowl, whisk together cake flour, cocoa, and salt, set aside.
  • Using a hand or stand mixer, beat together butter and sugar until light and fluffy, about three minutes. Add eggs, one at a time, then beat in food color and vanilla, scraping down the bowl with a spatula as you go.
  • Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  • In a small bowl, stir together the baking soda and vinegar (it will foam), add mixture to the batter, and mix on medium speed for 10 seconds.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a tooth pick inserted in centers comes out clean, about 20 minutes.
  • Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, spread or pipe cupcakes with cream cheese frosting. Garnish with sprinkles or fresh strawberries. Refrigerate up to 3 days in airtight containers, bring to room temperature before serving.
  • CREAM CHEESE FROSTING: With an electric mixer, beat together cream cheese and butter until smooth. Turn mixer to low speed and blend in confectioners' sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using.

Pumpkin Bars with Cream Cheese Frosting

By Leave a Comment

Print Recipe

Pumpkin Bars with Cream Cheese Frosting

The ultimate Fall dessert! Pumpkin spice cake topped with homemade cream cheese frosting!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

  • BARS:
  • 1 (15 oz.) can 100% pure pumpkin
  • 2 c. granulated sugar
  • 1 c. vegetable oil
  • 4 lg. eggs lightly beaten
  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • CREAM CHEESE FROSTING:
  • 4 oz. cream cheese softened
  • 5 T. melted butter
  • 1 1/2 tsp. vanilla extract
  • 1 3/4 c. confectioner's sugar
  • 2-4 tsp. milk
  • chopped walnuts or pecans if desired
  • Candy corn pumpkins for decorating, if desired

Instructions

  • BARS: Preheat oven to 350 degrees. Grease and flour a 15x10x1-inch jelly roll pan.
  • In a large bowl, beat pumpkin, sugar, and oil. Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, combine flour, soda, salt, and spices. Add dry ingredients to the pumpkin mixture, beat well. Pour batter into the prepared pan.
  • Bake for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack in the pan.
  • FROSTING: In a large bowl, beat cream cheese, butter, and vanilla, until smooth. Gradually add confectioners' sugar until combined. Add milk until frosting reaches desired thickness.
  • Frost cooled cake, sprinkle with chopped nuts OR decorate with candy corn pumpkins, if desired. Cut into bars and serve.

Pumpkin Roll with Cream Cheese Filling

By Leave a Comment

Print Recipe

Pumpkin Roll with Cream Cheese Filling

Impress your guests with this incredibly easy pumpkin sponge cake filled with luscious vanilla cream cheese frosting! It's the perfect Fall dessert that you'll want to make over and over again!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PUMPKIN ROLL:

  • 3 lg. eggs
  • 1 c. granulated sugar
  • 2/3 c. 100% pure pumpkin
  • 1 tsp. lemon juice
  • 3/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 c. pecans finely chopped, optional

CREAM CHEESE FILLING:

  • 1 c. confectioner's sugar
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. butter
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees. Spray a 17-1/2 x 12-1/2 inch jelly roll pan with cooking oil spray and line the bottom with parchment paper. (Jellyroll pan sizes may vary.)
  • PUMPKIN ROLL: In a mixing bowl, beat together eggs, granulated sugar, pumpkin and lemon juice until smooth.
  • In a separate bowl, sift together flour, baking powder, salt, cinnamon and ginger. Add to pumpkin mixture, stir until well combined. Spread the batter evenly into prepared pan. Sprinkle with finely chopped nuts, if desired.
  • Bake 13 to 15 minutes, or until a wooden tooth pick inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 5 minutes.
  • Loosen and turn cake onto a large tea towel (not terry cloth) dusted with confectioners' sugar. Carefully peel off parchment paper. Roll up cake and towel together. Cool in the refrigerator for 1 hour.
  • CREAM CHEESE FILLING: In a medium bowl, beat together 1 cup confectioners' sugar, cream cheese, butter, and vanilla until smooth.
  • When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without the tea towel. Wrap the pumpkin roll in plastic wrap and refrigerate until ready to serve. Dust with confectioners' sugar before slicing and serving.

Pumpkin Crunch Cake

By Leave a Comment

Pumpkin Pie Cake

Print Recipe

Pumpkin Crunch Cake

This is the easiest, yummiest, pumpkin dessert EVER!!
Course: Dessert
Cuisine: American
Servings: 12
Author: Kathy Heaverlo

Ingredients

  • 1 (30 oz.) can 100% pure pumpkin
  • 4 lg. eggs
  • 1 (12 oz.) can evaporated milk
  • 1 c. granulated sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 box yellow cake mix
  • 1 c. butter
  • 1 c. chopped walnuts or pecans

Instructions

  • Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.
  • In a large bowl, beat pumpkin, eggs, milk, sugar, cinnamon, ginger, and nutmeg until well combined. Pour into prepared pan.
  • Sprinkle yellow cake mix over all.
  • Melt butter and pour over cake mix.
  • Sprinkle chopped nuts over butter and cake mix.
  • Bake for 1 hour. Serve warm or cold with a dollop of whipped cream or Cool Whip.

Pumpkin Pecan Rum Cake

By 2 Comments

Print Recipe

Pumpkin Pecan Rum Cake

A delicious dessert for Fall and Winter. Moist pumpkin cake, topped with a rum butter glaze and chopped pecans...YUM!!
Course: Dessert
Cuisine: American
Servings: 12
Author: Jennifer Murphy Gillespie

Ingredients

CAKE:

  • 3/4 c. chopped pecans
  • 3 c. all-purpose flour
  • 2 T. pumpkin pie spice
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 c. butter or margarine softened
  • 1 c. brown sugar packed
  • 1 c. granulated sugar
  • 4 lg. eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 tsp. vanilla extract

RUM BUTTER GLAZE:

  • 1/4 c. butter or margarine
  • 1/2 c. granulated sugar
  • 2 T. water
  • 2-3 T. rum or rum extract

Instructions

  • Preheat the oven to 325 degrees. Grease a 12-cup Bundt pan. Sprinkle chopped nuts over the bottom.
  • CAKE: Combine flour, pumpkin pie spice, baking soda, and salt in a medium bowl; set aside. Beat butter, brown sugar, and 1 cup granulated sugar in a large mixing bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
  • Bake for 60 to 70 minutes or until a wooden pick inserted in the cake comes out clean. Cool for 10 minutes. Make holes in the cake with a long pick; pour half of the glaze over the cake. Let stand for 5 minutes and invert onto the plate. Make holes in the top of the cake; pour the remaining glaze over the cake. Cool. Garnish as desired.
  • RUM BUTTER GLAZE: Melt butter in a small saucepan; stir in 1/2 cup granulated sugar and water. Bring to a boil. Remove from heat; stir in rum or rum extract.

Pistachio Pudding Cake

By 2 Comments

Print Recipe

Pistachio Pudding Cake

Super moist and delicious!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • CAKE:
  • 1 (18.25 oz.) box yellow cake mix
  • 4 lg. eggs
  • 1 c. club soda
  • 1 (3.4 oz.) box instant pistachio pudding
  • 1/4 c. vegetable oil
  • 1/2 c. shelled pistachios chopped and lightly toasted
  • FROSTING :
  • 1 1/2 c. milk
  • 1 envelope instant whipped topping
  • 1 (3.4 oz.) box instant pistachio pudding
  • 1/2 c. shelled pistachios chopped and lightly toasted

Instructions

  • CAKE: Preheat oven to 325 degrees. Lightly grease a 9 x 13-inch pan, set aside.
  • In a large bowl combine cake mix, eggs, club soda, 1 box of the pudding and oil, beat until smooth, stir in a 1/2 cup nuts. Pour into prepared pan.
  • Bake for 30-40 minutes. Cake is done when a toothpick comes out clean. Cool in pan on a rack. When completely cool, frost cake with icing.
  • FROSTING: Mix 1-1/2 cups milk, instant whipped topping, and 1 box instant pistachio pudding. Beat on low to combine and then on high for 4 minutes. Fold in 1/2 cup nuts and spread on cooled cake. Keep cake refrigerated.
  • Cook's Note: If desired, bake in a well greased and floured Bundt pan for 45 minutes.

Pineapple Upside Down Cake

By Leave a Comment

Pineapple Upside Down Cake

Print Recipe

Pineapple Upside Down Cake

Your family will "flip" for this surprisingly easy dessert!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • TOPPING :
  • 1/4 c. butter
  • 1/2 c. brown sugar
  • 1 (8 1/2 oz.) can sliced pineapple drained
  • maraschino cherries
  • CAKE:
  • 1 1/4 c. all-purpose flour
  • 1 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. milk I use 1/2 evaporated milk and 1/2 water
  • 1/3 c. vegetable shortening
  • 1 egg
  • 1 tsp. vanilla extract

Instructions

  • Topping: Preheat oven to 350 degrees. In a 9-inch round cake pan, melt butter. Remove from oven, sprinkle brown sugar evenly over butter. Place one pineapple slice in the middle of the pan. Arrange the remaining slices to fit, cut in half in needed. Place a cherry in the middle of each pineapple slice. Set aside.
  • CAKE: Combine all ingredients in a large mixing bowl. Beat on low speed for 1/2 minute, scraping the bowl constantly. Beat for 3 minutes on high, scraping the bowl occasionally. Pour cake batter evenly over fruit in pan. Bake 40-45 minutes or until a wooden toothpick comes out clean. You may need to cover with foil if cake gets too dark. Invert onto a plate and allow cake to cool. Serve at room temperature.

Pineapple Mandarin Orange Cake

By Leave a Comment

Pineapple Mandarin Orange Cake

Print Recipe

Pineapple Mandarin Orange Cake

A scrumptious mandarin orange cake, frosted with crushed pineapple, vanilla pudding, and whipped topping, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

CAKE:

  • 1 box yellow cake mix
  • 1 (11 oz.) can mandarin oranges with juice
  • 4 lg eggs
  • 1/2 c. vegetable oil

FROSTING:

  • 1 (20 oz.) can crushed pineapple with juice
  • 1 (3.4 oz.) box instant vanilla pudding mix
  • 1 (9 oz.) container frozen whipped topping thawed

Instructions

  • Preheat the oven to 350 degrees. Grease and flour two or three 9-inch cake pans.
  • CAKE: In a mixing bowl, combine cake mix, mandarin oranges with juice, eggs, and oil. Beat for 2 minutes with an electric mixer. Pour into prepared pans (layers will be thin) and bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from pans, and allow to cool completely.
  • FROSTING: In a mixing bowl, combine pineapple with juice and vanilla pudding mix, and fold in whip topping. Frost cake and refrigerate until ready to serve. Best served cold.
  • Cook's Note: There's enough frosting to frost the sides of the cake too. I just liked the way it looked here in the photo. You'll also need another can of mandarin oranges to decorate the top if desired.

Peanut Butter Bars

By Leave a Comment

Print Recipe

Peanut Butter Bars

Sweet and salty, a match made in dessert heaven! Our delicious bars are sure to please the peanut butter lover in your family!
Course: Dessert
Cuisine: American
Servings: 20

Ingredients

  • BARS:
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. peanut butter
  • 1 c. butter room temperature
  • 1 c. water
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • 2 lg. eggs lightly beaten
  • FROSTING :
  • 1/2 c. peanut butter
  • 1/2 c. butter room temperature
  • 6 tsp. milk
  • 1 lb. confectioner's sugar
  • chopped salted peanuts optional

Instructions

  • BARS: Preheat oven to 400 degrees. Grease and lightly flour a 10×15×1-inch jelly roll pan or baking sheet.
  • In a large bowl, mix together flour, sugar, baking soda and salt, set aside.
  • Combine peanut butter, butter, and water in a saucepan, bring to a boil, remove from heat. Pour over flour mixture, beat to combine. Add milk, vanilla, and eggs, mix well.
  • Pour batter into a prepared baking sheet. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack, in the pan.
  • FROSTING: Bring peanut butter, butter, and milk to boil in a saucepan, stirring constantly, remove from heat. Add one pound of confectioners' sugar, mix well. Pour warmed frosting over cooled bars. Sprinkle with chopped peanuts if desired. Serve from the pan with a tall glass of milk!

Peanut Butter Frosting

By Leave a Comment

Peanut Butter Frosting

Print Recipe

Peanut Butter Frosting

Course: Dessert
Cuisine: American
Servings: 1 cups

Ingredients

  • 4 T. unsalted butter softened
  • 1/2 c. creamy peanut butter
  • 1 c. confectioner's sugar sifted
  • 2 T. milk

Instructions

  • In a medium bowl using an electric mixer on medium speed beat together butter and peanut butter until well blended.
  • Gradually add confectioners' sugar and beat until smooth.
  • Add milk and beat until frosting is light and fluffy.

Old Glory Cake

By Leave a Comment

Old Glory Cake

Print Recipe

Old Glory Cake

This delicious lemon cake with lemon cream cheese frosting topped with fresh blueberries and raspberries is an ideal dessert for the 4th of July!!
Course: Dessert
Cuisine: American
Servings: 20

Ingredients

CAKE:

  • Zest & juice of 2 lemons
  • 2 (18 oz.) box white cake mix
  • 6 lg. egg whites
  • 1 tsp. lemon extract

FROSTING:

  • 1/2 c. unsalted butter room temperature
  • 1/2 c. cream cheese room temperature
  • 2 (1 lb.) boxes confectioner's sugar
  • 4 T. milk
  • 2 T. lemon juice

DECORATIONS:

  • 3/4 c. fresh blueberries
  • 3 c. fresh raspberries

Instructions

  • CAKE: CAKE: Preheat oven to 350 degrees. Coat two 15 x 10-inch jelly-roll pans with nonstick cooking spray.
  • Pour lemon juice into a 4-cup measuring cup; add enough water to equal 2-2/3 cups. In large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared pans; smooth tops.
  • Bake until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature.
  • FROSTING: Beat butter and cream cheese in large bowl 1 to 2 minutes, until fluffy. Slowly add confectioners' sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.
  • DECORATIONS: Place one layer on a serving tray or cake platter. (Reserve 1 cup frosting for piping) Frost first layer with 1 cup of frosting, top with the second layer, frost the top and sides.
  • Place reserved frosting in pastry bag with a star tip. Mark off a field for stars with toothpicks 6 inches across and 5 inches down. Fill in with blueberries. Place seven red stripes of raspberries on cake as shown, leaving equal spacing for 6 white stripes between them. Carefully pipe white frosting stripes between the rows of raspberries.
  • Refrigerate uncovered to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temperature for about 20 minutes before serving.

Maple Bacon Cupcakes

By Leave a Comment

Maple Bacon Cupcakes

Print Recipe

Maple Bacon Cupcakes

Sweet maple and savory bacon cupcakes!
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

  • 1/4 c. plus 1/2 T. butter room temperature
  • 8 strips bacon cooked & drained
  • 1/2 T. bacon drippings (left in the fridge to solidify)
  • 1/4 c. plus 1 T. brown sugar
  • 1/4 c. Maple syrup
  • 1 lg. egg
  • 1 1/4 c. self rising flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 pinch kosher salt
  • 1/4 c. milk
  • MAPLE SYRUP FROSTING:
  • 1/2 c. butter room temperature
  • 1/4 c. Maple syrup
  • 2 c. confectioner's sugar
  • Turbinado sugar for sprinkling, optional
  • coarse sea salt for sprinkling, optional

Instructions

  • Cook 8 strips of bacon in a fry pan, until crisp. Reserve the drippings and place in the refrigerator to solidify. Mince 1/4 cup of the bacon, set aside. Save remaining bacon for garnish.
  • Preheat oven to 350 degrees. Line 12 standard muffin tins with paper liners.
  • CUPCAKES: In a large bowl, beat butter and solidified bacon fat, until light and creamy. Add brown sugar and maple syrup, beat until well combined. Add egg, beat until well incorporated.
  • In a separate bowl, sift the flour, baking soda, baking powder and salt together. Add half of the flour to the wet ingredients, then half of the milk, continue to alternate the dry and wet ingredients. Mix until just combined. Fold in 1/4 cup minced bacon.
  • Divide batter evenly among lined cups, filling each 2/3 full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Be sure to rotate the pan after the first 10 minutes for even baking. Cool on wire racks.
  • MAPLE SYRUP FROSTING: Beat butter and syrup together until combined. Add confectioners' sugar a 1/4 cup at a time, beat at high speed, until smooth and creamy. Pipe or spread onto cupcakes.
  • Sprinkle cupcakes with sea salt and turbinado sugar if desired. Top with reserved crumbled bacon.

Easter Egg Nest Cupcakes

By Leave a Comment

Print Recipe

Easter Egg Nest Cupcakes

Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (15.25 oz.) box white cake mix prepared
  • 1 tsp. almond extract
  • 1 (16 oz.) tub prepared cream cheese frosting
  • 1 (8 oz.) bag shredded coconut
  • green food coloring or color of choice
  • candy eggs or jelly beans

Instructions

  • Prepare cupcakes per cake mix instructions, adding 1 teaspoon almond extract to the batter. Fill cupcakes cups with batter. Bake according to cake mix directions. Let cool completely before frosting.
  • In a Ziploc bag, add coconut and 2 drops green food color, close bag and mush coloring into coconut until distributed evenly throughout. Pour coconut grass into flat bowl for dipping.
  • After cupcakes have cooled, frost them; dip frosted tops into the coconut grass. Arrange candy eggs on top and place on serving platter.

Lemon Meringue Cupcakes

By Leave a Comment

Print Recipe

Lemon Meringue Cupcakes

These gorgeous lemon cupcakes, are filled with homemade lemon curd, topped with fluffy meringue frosting, then toasted to perfection!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

CUPCAKES:

  • 3 c. all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 c. unsalted butter room temperature
  • 2 c. granulated sugar
  • 4 lg. eggs room temperature
  • 3 T. freshly grated lemon zest from 3 lemons
  • 2 T. freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • 1 c. buttermilk

LEMON CURD:

  • 8 lg. egg yolks
  • 2 T. freshly grated lemon zest from 2 lemons
  • 1/2 c. plus 2 T. freshly squeezed lemon juice about 3 lemons
  • 1 c. granulated sugar
  • 1/8 tsp. salt
  • 10 T. unsalted butter cold, cut into pieces

SEVEN MINUTE FROSTING:

  • 1 1/2 c. plus 2 T. granulated sugar
  • 2/3 c. water
  • 2 T. light corn syrup
  • 6 lg. egg whites room temperature

Instructions

  • CUPCAKES: Preheat the oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, beating until just combined after each addition. Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen for up to 2 months, in airtight containers. To finish, use a cupcake corer to remove a 1/2-inch of cake from the middle of the cupcakes. Spread 1 tablespoon of lemon curd into the middle and on top of each cupcake. Fill a pastry bag fitted with a large open star tip with frosting. Pipe frosting onto each cupcake, swirling the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and forth until the frosting is lightly browned all over. Serve immediately. Makes 24 cupcakes
  • LEMON CURD: Combine the egg yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer. Remove the saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, for at least 1 hour or up to 1 day. Makes about 2 cups
  • SEVEN MINUTE FROSTING: Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan, clip a candy thermometer to the side of the pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With the mixer running, add the remaining 2 tablespoons of sugar, beating to combine. As soon as the sugar syrup reaches 230 degrees, remove it from the heat. With the mixer on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream. Raise speed to medium-high, whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately. Makes about 8 cups