CINfully Delicious Chocolate Cupcakes

CINfully Delicious Chocolate Cupcakes

By: lovestohost Supporting Member

"My favorite flatmate gave me a recipe for snickerdoodle cupcakes which I transformed into these chocolate cinnamon delights since I'm not a big fan of snickerdoodles. Garnish with cinnamon sugar or cocoa and enjoy!"

Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 1 Hr 5 Min

Original Recipe Yield 2 dozen cupcakes

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 cup milk
3 eggs
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon cinnamon sugar, or as needed

1/2 cup butter
1/2 cup butter-flavored shortening
1 pinch sea salt
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
3 cups confectioners' sugar
1/4 cup milk
2 cups confectioners' sugar, or more as needed

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Beat together the chocolate cake mix, 1 cup milk, eggs, 1/2 cup melted butter, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract in a bowl with an electric mixer on low speed until moist. Beat for 2 more minutes on medium speed.
Fill each muffin cup about 2/3 full of batter.
Sprinkle the cupcakes with cinnamon sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cream together 1/2 cup butter and shortening in a bowl until smooth.
Stir in sea salt, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, cocoa powder, and 3 cups confectioners' sugar.
Stir in milk.
Mix in 2 more cups confectioners' sugar or as needed until desired consistency is achieved.
Spread the frosting on the cooled cupcakes.

Nutritional Information:

Amount Per Serving Calories: 320 | Total Fat: 16.4g | Cholesterol: 48mg

Source:allrecipes

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Easter Flower Cupcake

Easter Flower Cupcake

Total Time:27 min

Prep15 min

Inactive12 min

Yield: 1 cupcake

Level: Easy

Ingredients

• 1 vanilla cupcake, recipe follows
• 2 to for 4 tablespoons White Fluff Frosting, recipe follows
• Pink and yellow sanding sugar
• 5 pink candied Jordan almonds
• 1 red jujube
• 1 piece green fruit-by-the-foot

Directions

Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake.

Vanilla Cupcakes:

• 2 2/3 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Source:From Food Network Kitchens
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Carrot Cake with Cream Cheese Frosting

Awesome Carrot Cake with Cream Cheese Frosting
By: Tracy Kirk
"A moist, dense and delicious cake."

Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hr 40 Min

Original Recipe Yield 1 - 9x13 inch cake

Ingredients
• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
•
• 3 1/2 cups confectioners' sugar
• 1 (8 ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutritional Information

Amount Per Serving Calories: 430 | Total Fat: 26.5g | Cholesterol: 53mg

Source:Allrecipes.com



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SPICY CRAB CAKES

SPICY CRAB CAKES

2 lg. eggs

1/2 lb. fresh lump crabmeat

1 c. ricotta cheese

1 c. (4 oz.) shredded Monterey Jack

cheese with jalapenos

3 tbsp. snipped chives

3/4 c. fine seasoned dry bread crumbs

1/4 c. salad oil

1 (7 oz.) jar roasted red peppers,

drained

1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.


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MUSHROOM PHYLLO TARTS

MUSHROOM PHYLLO TARTS


3/4 c. dairy sour cream

1 (3 oz.) pkg. cream cheese, softened

1/4 c. dry bread crumbs

1 tbsp. dried dill weed

1/2 tsp. salt

1-2 tbsp. lemon juice

1 (4.5 oz.) jar Green Giant sliced

mushrooms, drained

1 garlic clove, minced

1/2 c. butter or margarine

8 (18 x 14 inch) frozen phyllo pastry

sheets, thawed

1 (4.5 oz.) jar Green Giant whole

mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.


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London Broil

London Broil

By: Stella
"A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds."

Prep Time:10 Min

Cook Time:10 Min

Ready In:4 Hrs 20 Min

Original Recipe Yield 3 to 4 servings

Ingredients

1 1/2 pounds top round, London Broil cut
1 tablespoon meat tenderizer
1/3 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar

Directions

Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

Nutritional Information:

Amount Per Serving Calories: 487 | Total Fat: 32.5g | Cholesterol: 113mg

Source:http://allrecipes.com

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"Zuccotto" Cupcakes

"Zuccotto" Cupcakes

By: Kayla
"These cupcakes are a little labor-intensive, but the end product is definitely worth the effort! Even though they don't have a liqueur incorporated with the cake, I call them zuccotto cupcakes because of the whipped cream filling and ganache topping. I made them for my own wedding, and have had to give out the recipe as well as make them for others' special events many times since!"

Prep Time:45 Min
Cook Time:15 Min
Ready In:3 Hrs


Original Recipe Yield 2 dozen cupcakes

Ingredients

For Cupcakes:
1 (18.25 ounce) package white cake mix with pudding
1/3 cup vegetable oil
3 egg whites
1 1/4 cups water
6 ounces bittersweet chocolate, chopped fine

For Filling:
1 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup frozen unsweetened raspberries
1/4 cup chocolate-coated toffee bits
1/2 cup finely chopped toasted hazelnuts, skins removed

For Ganache:
1/2 cup heavy cream
6 ounces semisweet chocolate, chopped

For Frosting:
1 (12 ounce) package white chocolate chips
1 cup unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, softened
2 teaspoons vanilla extract
food coloring, if desired (optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.

Footnotes

Cook's Notes
If toasted hazelnuts aren't available at your local grocery or health food store, simply roast raw hazelnuts in a 350 degree F oven (175 degrees C) until the skins crack, 5 to 6 minutes. Remove skins by rubbing vigorously in a clean kitchen towel.
You can use fresh raspberries instead of frozen. If you're using frozen raspberries, don't thaw them first: thawed raspberries will fall apart and weep into the whipped cream mixture. You may also use all bittersweet or semisweet chocolate instead of both types.

Nutritional Information:

Amount Per Serving Calories: 487 | Total Fat: 36.2g | Cholesterol: 66mg
Source:http://allrecipes.com
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Chantal's New York Cheesecake

Chantal's New York Cheesecake

By: Taliesen

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

Prep Time:30 Min
Cook Time:1 Hr
Ready In:7 Hrs 30 Min

Original Recipe Yield 1 - 9 inch springform pan

Ingredients

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Nutritional Information:

Amount Per Serving Calories: 533 | Total Fat: 35.7g | Cholesterol: 167mg
Source:http://allrecipes.com

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Mosaic Dessert Bars

Mosaic Dessert Bars

Prep Time:20 Min
Ready In:2 Hrs 20 Min

By: JELL-O
"Bright and colorful cubes of strawberry, lime, orange, and lemon gelatin shine like stained glass in this pretty dessert."

Original Recipe Yield 1 9x13-inch pan

Ingredients

5 1/2 cups boiling water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
1 (3 ounce) package JELL-O Lime Flavor Gelatin
1 (3 ounce) package JELL-O Orange Flavor Gelatin
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
2 envelopes KNOX Unflavored Gelatin
1/2 cup cold water
1 (14 ounce) can sweetened condensed milk

Directions

Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.

Footnotes

JELL-O Gelatin Preparation Tip: If you've added the boiling water to the dry JELL-O Gelatin and cannot get the gelatin to completely dissolve, place the gelatin in a microwaveable bowl and microwave on HIGH 30 sec. This should bring up the temperature of the water to a point where it is hot enough to completely dissolve the gelatin. Stir until completely dissolved.
Variation: Use 8x4-inch loaf pan. Unmold, then slice to serve.

Nutritional Information
Amount Per Serving Calories: 136 | Total Fat: 2.1g | Cholesterol: 8mg

Source:http://allrecipes.com
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Simple White Cake

Simple White Cake

By: SCOTTOSMAN



"This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

Prep Time:20 Min

Cook Time:30 Min

Ready In:50 Min

Original Recipe Yield 12 cupcakes or 1- 9x9 inch pan

Ingredients

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Nutritional Information:

Amount Per Serving Calories: 209 | Total Fat: 8.9g | Cholesterol: 56mg


Source:http://allrecipes.com

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Flower Power Cupcakes

Flower Power Cupcakes

By: JELL-O

"These delicious cupcakes have a decorative marshmallow flower on top."

Prep Time:20 Min
Ready In:4 Hrs 12 Min

Original Recipe Yield 24 servings

Ingredients

1 (18.25 ounce) package white cake mix
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

Directions

Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours.
Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.
Cut each large marshmallow crosswise into five pieces with clean kitchen scissors to resemble flower petals. Arrange five of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar. Store in refrigerator.

Footnotes
Substitute
Prepare as directed, using your favorite flavor of JELL-O Brand Gelatin.
Variation - Flower Power Cake
Prepare and bake cake mix in 13x9-inch baking pan as directed on package. Cool cake in pan on wire rack 15 min. Poke holes in cake and continue as directed.


Source :http://allrecipes.com
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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies


By: JELL-O "These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans."

Prep Time:20 Min
Ready In:51 Min
Original Recipe Yield 22 whoopie pies

Ingredients

1 (18.25 ounce) package (2 layer size) spice cake mix
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding, divided
3 large carrots, shredded
1/2 cup chopped PLANTERS Pecans
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/4 cups milk

Directions



Heat oven to 350 degrees F.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
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Footnotes

Variation: Prepare as directed, omitting the shredded carrots and using a carrot cake mix.

Nutritional Information

Amount Per Serving Calories: 174 | Total Fat: 6.2g | Cholesterol: 13mg

Source:http://allrecipes.com

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Conversation Cupcakes

Conversation Cupcakes

By: Taste of Home Test Kitchen

"It's a snap to spell out sweet sentiments on these quain gift cupcakes when you bake a batch ahead of time using convenient cake mix recipe. You don't even need a heart-shaped muffin tin to make them. -Test Kitchen, Greendale, Wisconsin"

Prep Time:45 Min

Cook Time:20 Min

Ready In:1 Hr 5 Min

Original Recipe Yield 28 servings

Ingredients

1 (18.25 ounce) package white cake mix
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
4 cups confectioners' sugar
2 tablespoons milk
1 drop red food coloring (optional)
2 drops yellow food coloring (optional)
1 drop blue food coloring (optional)

Directions

Prepare cake mix according to package directions. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If using a standard tin, see the tip below left to cream heart-shaped cupcakes.) Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.

For frosting, cream butter and shortening in a small mixing bowl. Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy. Divide frosting into fourths; place in flour separate bowls. Leave one bowl untainted. Add food coloring to the other three bowls; stir until well blended. Frost cupcakes. Pipe untainted frosting around edges and decorate tops with Valentine phrases.


Source :http://allrecipes.com

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Cream Filled Cupcakes

Cream Filled Cupcakes


By: Grace W.
"Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting."

Prep Time:15 Min

Cook Time:20 Min

Ready In:50 Min

Original Recipe Yield 36 cupcakes


Ingredients

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Source:http://allrecipes.com

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Basic Yellow Cake

Basic Yellow Cake

By Ashley Skabar, About.com Guide

This basic cake recipe is perfect for dairy-free birthdays, graduation parties and weddings. Served either as two single-layer cakes or as a layer cake with dairy-free frosting of your choice, this bright dessert screams of celebration.

Makes 2 8" cakes or 1 8" layer cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:

2 2/3 cups cake flour
2 t. baking powder
1/8 t. salt
1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
2 cups and 2 T. granulated sugar
1 ½ t. vanilla extract
4 large eggs
1 cup unsweetened almond milk, soy milk or rice milk

Preparation:

1. Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8" round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

3. In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

4. Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

5. Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single layer cakes or one layer cake.

Source:http://dairyfreecooking.about.com
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Apricot Cream Cake

Apricot Cream Cake
By Loriell



Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.
Total Time:1 hrs 45 mins

Prep Time:30 mins

Cook Time:1 hrs 15 mins





Ingredients:

Servings:12


1 (18 ounce) package Duncan Hines Moist Deluxe yellow cake mix
1⁄3; cup vegetable oil (per cake directions)
3 large eggs (per cake directions)
water (amount per cake directions)
1 (18 ounce) jar apricot preserves (for filling)
1 (3 ½ ounce) package vanilla flavor instant pudding and pie filling mix
¾ cup milk
1 ½ cups whipping cream
¼ cup toasted flaked coconut
apricot halves (I couldn't find fresh, so bought Lite canned. Drained and patted dry several of the firmer halves an)
mint leaf

Directions:

1
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
2
Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
3
Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

Source: http://www.food.com

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Sue B's Chocolate Cake

Sue B's Chocolate Cake
By ms_boldTotal
Time:45 minsPrep
Time:15 minsCook
Time:30 mins

I adopted this recipe. I had prepared it for a holiday function prior to the adoption. The comments from my original review stated, "This dense, rich chocolate cake is intensely moist. It baked perfectly and made a lovely layer cake. I will be using this recipe again for chocolate cake needs." The cake in my photo has Chocolate Buttercream Frosting, between the layers, and is frosted with Chocolate Frosting before being covered with my Chocolate Curls. It was a huge hit, and I have made this cake many, many times since.




Ingredients:

Serves: 9

Yield 2

¾ cup cocoa powder
¾ cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups flour
½ teaspoon salt
2 teaspoons baking soda

Directions:

1 Mix cocoa and boiling water.
3 Mix buttermilk, oil, eggs and vanilla together.
3 Mix dry ingredients together.
4 Mix dry ingredients into buttermilk/oil mixture.
5 Mix in cocoa.

6 Bake at 350 degrees Fahrenheit in two greased and floured and parchment lined 9-inch round pans.

7 Bake until tester comes out clean, approximately 30 minutes.

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Source:www.food.com
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Chocolate Cookies

Chocolate Cookies
By chiclet

Total Time:45 mins

Prep Time:15 mins

Cook Time:30 mins

These cookies have a wonderful rich chocolate flavor. And the aroma! I had to beat my boyfriend and housemate away from the oven with a spatula while the cookies were baking.The "whatever" refers to the chips, nuts, candies you put in these cookies (I used holiday colored m&m's). This is adapted from a Hershey Kitchens recipe.

Ingredients:

Serves: 48

Yield:48 cookies

1 cup butter , softened
1 cup granulated sugar
¾ cup light brown sugar , packed
2 teaspoons vanilla extract
½ teaspoon salt
2 eggs
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½-2 cups M&M's , chopped nuts, chocolate chips, whatever you want

Directions:

1
Preheat oven to 375°F.
2
In a large bowl, beat butter, sugars, vanilla and salt until creamy. Add eggs and beat well.
3
In a separate bowl, stir together cocoa, flour, and baking soda. Gradually add to butter mixture, beating until well blended (the dough will be quite thick).
4
Stir in whatever candies or nuts you are using.
5
Drop by rounded teaspoons onto an ungreased cookie sheet.
6
Bake 8-10 minutes, until set. Cool slightly before removing from cookie sheet to wire racks to cool completely.

Source:http://www.food.com

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Banana Cake Balls

Banana Cake Balls

By: JELL-O
"These chocolate-coated banana cake balls are fun and easy to make. Decorate them with multi-colored sprinkles for a festive dessert."

Prep Time:30 Min

Ready In:30 Min

Original Recipe Yield 36 cake balls

Ingredients

1/2 cup cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 (10.5 ounce) package frozen pound cake, thawed, crumbled into fine crumbs
3 (4.4 ounce) packages milk chocolate bars, chopped
2 tablespoons multi-colored sprinkles

Directions

Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.

Footnotes

How to Portion Cake Balls: Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
How to Easily Coat the Cake Balls: Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
Size-Wise: These special-occasion cake balls, with their built-in portion control, can be part of a balanced diet. Enjoy one today for a sweet treat.


Nutritional Information :

Amount Per Serving Calories: 105 | Total Fat: 5.1g | Cholesterol: 21mg

Source:http://allrecipes.com
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Zaar Carrot Cake

Zaar Carrot Cake

By Lennie

Total Time: 1 hrs 5 mins
Prep Time: 20 mins
Cook Time: 45 mins


Ingredients:

Servings:12

CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple , drained
FROSTING
1 (8 ounce) package cream cheese , softened
¼ cup butter , softened
2 cups icing sugar
Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2 Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
3 Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the center will sink a little.
4 Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
5 To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.



Source:Food.com

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Chocolate Roasted-Orange Tart

Chocolate Roasted-Orange Tart
By Sharon123

Total Time:2 hrs 55 mins

Prep Time:35 mins

Cook Time:2 hrs 20 mins

This delicious recipe came from Martha Stewart's magazine,



Ingredients:

Yield:1
For the Tart Shell

1 cup all-purpose flour , plus more for rolling
1⁄3; cup unsweetened cocoa powder
salt
½ cup unsalted butter , room temperature
¼ cup granulated sugar
1 large egg yolk
¾ teaspoon pure vanilla extract
3 tablespoons heavy cream

For the Roasted Oranges and the Filling

5 navel oranges (Cara Cara recommended)
1 ¼ cups fresh orange juice
1⁄3; cup granulated sugar
1 cup mascarpone cheese (8 ounces, or use soft cream cheese)
2 teaspoons confectioners' sugar

Directions:

1 Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
2 Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
3 Meanwhile, make the roasted oranges:.
4 Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
5 Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
6 Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone(or cream cheese) and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.


Source:http://www.food.com


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