16 chocolate sandwich style cookies
2 tablespoons melted butter
1 (4 ounce) package instant chocolate pudding mix
2 cups milk
1 (14 ounce) package hostess cupcakes (8 Cupcakes)
1 (21 ounce) can cherry pie filling
1 (8 ounce) carton frozen non-dairy topping, thawed
Place cookies in work bowl of food processor; process until fine crumbs.
Add melted butter and pulse to combine.
Press across bottom of 9 x 13-inch dish to make a crust.
Whisk together pudding and milk for 2 minutes.
Spoon pudding over crust.
Cut each Hostess Cupcake into fourths and arrange, cream-side up, on top of pudding.
Spoon cherry pie filling over Cupcakes.
Spoon whipped topping over cherries.
Refrigerate several hours or until set.
Saturday, August 25, 2007
Mocha Cupcake With Frosting
Cupcake
2 tablespoons instant coffee granules
6 tablespoons butter
3/8 cup sugar
1 tablespoon honey
1 cup water
1 5/8 cups cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
2 tablespoons milk
1 large egg, lightly beaten
Frosting
3 cups powdered sugar
2/3 cup shortening
2 egg whites
1/2 teaspoon vanilla
1/2 cup nuts, chopped
Preheat the oven to 350 degrees. Put 20 paper baking cases in 2 muffin pans.
Put the coffee granules, butter, sugar, honey, and water in a pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Pour into a large heatproof bowl and let cool.
When the mixture has cooled, add flour and cocoa. Dissolve baking soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the batter into paper cases.
Bake the cupcakes in the preheated over for 15-20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool.
For frosting, beat all ingredients, except nuts with a mixer until fluffy. Spread frosting to each cooled cake, and top with nuts.
2 tablespoons instant coffee granules
6 tablespoons butter
3/8 cup sugar
1 tablespoon honey
1 cup water
1 5/8 cups cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
2 tablespoons milk
1 large egg, lightly beaten
Frosting
3 cups powdered sugar
2/3 cup shortening
2 egg whites
1/2 teaspoon vanilla
1/2 cup nuts, chopped
Preheat the oven to 350 degrees. Put 20 paper baking cases in 2 muffin pans.
Put the coffee granules, butter, sugar, honey, and water in a pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Pour into a large heatproof bowl and let cool.
When the mixture has cooled, add flour and cocoa. Dissolve baking soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the batter into paper cases.
Bake the cupcakes in the preheated over for 15-20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool.
For frosting, beat all ingredients, except nuts with a mixer until fluffy. Spread frosting to each cooled cake, and top with nuts.
Chocolate Chip Cookie Cupcake
1 cup extra virgin olive oil
3/4 cup honey
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 350°.
In blender combine oil, honey, brown sugar and vanilla; blend until smooth.
Add eggs and blend again.
Pour mixture into large bowl.
Add salt, baking soda and flour 1/2 cup at a time and mix well.
Fold in chocolate chips until mixed.
Add spoonfuls to cupcake pan (1 tablespoon will get you about a 1/2-inch thick cake so if you want a thinner one, use less--if you want a thicker one, use more).
Bake for 10 minutes (we used 1 tablespoon and it was perfect at 10 minutes, you will need to adjust this time if you used more or less mix than 1 tablespoon).
Let cool in pan and remove
3/4 cup honey
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 350°.
In blender combine oil, honey, brown sugar and vanilla; blend until smooth.
Add eggs and blend again.
Pour mixture into large bowl.
Add salt, baking soda and flour 1/2 cup at a time and mix well.
Fold in chocolate chips until mixed.
Add spoonfuls to cupcake pan (1 tablespoon will get you about a 1/2-inch thick cake so if you want a thinner one, use less--if you want a thicker one, use more).
Bake for 10 minutes (we used 1 tablespoon and it was perfect at 10 minutes, you will need to adjust this time if you used more or less mix than 1 tablespoon).
Let cool in pan and remove
Cafe Vanilla Cupcake
9 eggs, separated
3/4 lb unsalted butter
3 cups sugar
1 1/2 teaspoons vanilla
3 cups pastry flour (can substitute 2/3 all-purpose flour and 1/3 cake flour)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
Cream butter and sugar together; beat in yolks; add vanilla and set aside.
Sift dry ingredients together.
Beat egg whites to soft peaks.
Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
Fold in the egg whites.
Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.
3/4 lb unsalted butter
3 cups sugar
1 1/2 teaspoons vanilla
3 cups pastry flour (can substitute 2/3 all-purpose flour and 1/3 cake flour)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
Cream butter and sugar together; beat in yolks; add vanilla and set aside.
Sift dry ingredients together.
Beat egg whites to soft peaks.
Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
Fold in the egg whites.
Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.
Cafe Chocolate Cake
1 lb butter
2 1/3 cups granulated sugar
2/3 cup dark brown sugar
7 eggs
6 ounces unsweetened chocolate
4 1/2 cups pastry flour (or use 2/3 all-purpose flour and 1/3 cake flour)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2/3 cup cocoa
2 teaspoons pure vanilla extract
2 1/3 cups buttermilk
Butter two 10-inch round layer cake pans and dust them with cocoa.
Or butter and line with parchment.
Preheat the oven to 350° F.
Cream together the butter, granulated sugar, and brown sugar.
Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool.
Sift together the flour, baking powder, baking soda, salt, and cocoa.
Add the vanilla to the buttermilk.
Add the cooled melted chocolate to the eggs and butter.
Then alternately mix in the dry ingredients and the buttermilk.
Fill your pans about half full with batter.
Bake in the preheated oven about 40 to 45 minutes.
Insert a straw or cake tester into the centers of layers.
If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven.
The cakes can also be tested for doneness by pressing on them gently in the center.
If they have a slightly springy feel, they are ready to come out.
2 1/3 cups granulated sugar
2/3 cup dark brown sugar
7 eggs
6 ounces unsweetened chocolate
4 1/2 cups pastry flour (or use 2/3 all-purpose flour and 1/3 cake flour)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2/3 cup cocoa
2 teaspoons pure vanilla extract
2 1/3 cups buttermilk
Butter two 10-inch round layer cake pans and dust them with cocoa.
Or butter and line with parchment.
Preheat the oven to 350° F.
Cream together the butter, granulated sugar, and brown sugar.
Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool.
Sift together the flour, baking powder, baking soda, salt, and cocoa.
Add the vanilla to the buttermilk.
Add the cooled melted chocolate to the eggs and butter.
Then alternately mix in the dry ingredients and the buttermilk.
Fill your pans about half full with batter.
Bake in the preheated oven about 40 to 45 minutes.
Insert a straw or cake tester into the centers of layers.
If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven.
The cakes can also be tested for doneness by pressing on them gently in the center.
If they have a slightly springy feel, they are ready to come out.
Cupcake Surprise
Stuffed Cupcakes
1 (18 1/4 ounce) package butterscotch cake mix or chocolate cake mix
3 eggs, as directed on package
1 1/4 cups water, as directed on package
1/3 cup vegetable oil, as directed on package
Center Mixture
1 (8 ounce) package Philadelphia Cream cheese, softened
1 egg, beaten
1 cup sugar
1 (6 ounce) chocolate chips or butterscotch chips
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
Mix center filling:.
Mix egg with cream cheese and sugar.
Add chocolate chips or butterscotch chips; Mix well.
Put 2 teaspoons of filling in center of each cupcake.
Bake 20 minutes.
1 (18 1/4 ounce) package butterscotch cake mix or chocolate cake mix
3 eggs, as directed on package
1 1/4 cups water, as directed on package
1/3 cup vegetable oil, as directed on package
Center Mixture
1 (8 ounce) package Philadelphia Cream cheese, softened
1 egg, beaten
1 cup sugar
1 (6 ounce) chocolate chips or butterscotch chips
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
Mix center filling:.
Mix egg with cream cheese and sugar.
Add chocolate chips or butterscotch chips; Mix well.
Put 2 teaspoons of filling in center of each cupcake.
Bake 20 minutes.
Cupcake Brownies
3/4 cup all-purpose flour
1/2 cup brown sugar, plus
1 tablespoon brown sugar, firmly packed
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 teaspoon cider vinegar
1 1/2 teaspoons margarine, melted
1/2 teaspoon vanilla extract
Preheat oven to 350°.
In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
In a second bowl stir together remaining ingredients.
Pour water mixture over flour mixture and,.
Stir until batter is smooth.
Pour into a nonstick 12 hole muffin tin coated with cooking spray.
Filling until half full.
Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
Remove from oven.
Let stand 5 minutes then turn out onto rack to cool.
1/2 cup brown sugar, plus
1 tablespoon brown sugar, firmly packed
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 teaspoon cider vinegar
1 1/2 teaspoons margarine, melted
1/2 teaspoon vanilla extract
Preheat oven to 350°.
In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
In a second bowl stir together remaining ingredients.
Pour water mixture over flour mixture and,.
Stir until batter is smooth.
Pour into a nonstick 12 hole muffin tin coated with cooking spray.
Filling until half full.
Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
Remove from oven.
Let stand 5 minutes then turn out onto rack to cool.
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