Boston Cream Cupcakes


Boston Cream Cupcakes
Boston cream bismarcks have been my favorite bakery treat since I was a child, so I put together this easy-to-make cupcake version.

Ingredients

  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons 2% milk
  • 2/3 cup prepared vanilla pudding
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream

Preparation

  1. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Filled paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
  4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Yield: 1/2 dozen

Lemon Meringue Muffins


Lemon Meringue Muffins
Ingredients

  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 2 eggs
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon lemon extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites

Preparation

  1. Preheat oven to 350°.
  2. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in yogurt, lemon juice, peel and extract.
  5. In another bowl, whisk flour, baking powder and baking soda.
  6. Add to creamed mixture; stir just until moistened.
  7. Fill greased or paper-lined muffin cups three-fourths full.
  8. Bake 17-19 minutes or until toothpick inserted in center comes clean.
  9. Remove from the oven. Increase oven setting to 400°.
  10. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form.
  11. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
  12. Continue beating until stiff glossy peaks form.
  13. Spread or pipe meringue onto muffins.
  14. Bake 6-8 minutes longer or until meringue is golden brown.
  15. Cool 5 minutes before removing from pan to a wire rack.
  16. Serve warm.
  17. Refrigerate leftovers.

Yield: 1 dozen.

Chocolate Zucchini Cupcakes


Chocolate Zucchini Cupcakes
Ingredients

  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1 can (16 ounces) chocolate frosting

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla.
  4. Combine the flour, baking cocoa, baking powder, baking soda
    and salt; add to the creamed mixture alternately with yogurt,
    beating well after each addition.
  5. Fold in zucchini and carrots.
  6. Fill paper-lined muffin cups two-thirds full.
  7. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pans to wire
    racks to cool completely.
  9. Frost cupcakes.

Yield: 21 cupcakes.

Mississippi Mud Cake


Mississippi Mud Cake is a classic Southern sheet cake filled with marshmallows and chopped pecans and covered in a rich chocolate frosting. This particular recipe offers a cupcake variation as well as a shortcut version.

  •  1 cup chopped pecans
  •  1 cup butter
  •  4 ounces semisweet chocolate, chopped
  •  2 cups sugar
  •  1½ cups all-purpose flour
  •  ½ cup unsweetened cocoa
  •  4 large eggs
  •  1 teaspoon vanilla extract
  •  ¾ teaspoon salt
  •  1 10.5-ounce bag miniature marshmallows
  •  Chocolate Frosting
  1. Place pecans in a single layer on a baking sheet.
  2. Bake at 350° for 8 to 10 minutes or until toasted.
  3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
  4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15-inch-by-10-inchy-1-inch jelly-roll pan.
  5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15-inch-by-10-inchy-1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover’s Double Fudge Brownie Mix.

Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave ½ cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1¼ cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining ¾ cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved ¾ cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

Lemon Curd Jumbo Pie Cupcakes


Treat your guests with these lemon flavored pie cupcakes made using Pillsbury pie crusts .

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 box lemon cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ cup lemon curd
  • 1 container vanilla whipped ready-to-spread frosting
  1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Divide lemon curd evenly among pastry-lined muffin cups. Top with cake batter, dividing evenly among muffin cups.
  3. Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.

Chocolate-Coconut Jumbo Pie Cupcakes


  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 1 box chocolate fudge cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ¾ cup semisweet chocolate chips
  • ½ cup shredded coconut
  • 1 container vanilla whipped ready-to-spread frosting
  1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4¾-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
  3. Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.

 

Apple Spice Jumbo Pie Cupcakes


  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 1 box spice cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ cup apple pie filling (from 21-oz can)

1 container cream cheese creamy ready-to-spread frosting

  1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4¾-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Divide apple pie filling evenly among pastry-lined muffin cups. Top with cake batter, dividing evenly among muffin cups.
  3. Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.