Happy Memorial Day and what is the choice activity for today barbeque!!! And if you want something easy and sweet to enjoy after your meal here are a few recipes. Better Homes & Gardens put together 13 great cupcake ideas check out a few below:
Spiked Raspberry-Lemonade Cupcakes
Ingredients
- ¾ cup butter
- 3 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups sugar
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons raspberry liqueur or milk
- ⅔ cup buttermilk or sour milk*
- Red food coloring
- 1 recipe Creamy Raspberry Frosting
- Thin lemon wedges (optional)
- Fresh raspberries (optional)
Directions
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
*Test Kitchen Tip:
To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.
Island Bananas Foster Cupcakes
Ingredients
- 1 cup butter
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- ½ teaspoon vanilla
- ¾ cup unsweetened coconut milk
- ¾ cup shredded coconut, lightly toasted
- ¼ cup rum or unsweetened coconut milk
- 1 recipe Bananas Foster Topping
- Whipped cream (optional)
- Shredded coconut, lightly toasted (optional)
Directions
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.
- Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.
Hot Fudge Sundae Cupcakes
Ingredients
- 1 2-layer-size package chocolate cake mix
- 1 12 ounce jar hot fudge ice cream topping
- 1 16 ounce can creamy white frosting
- ½ cup semisweet chocolate pieces*
- 1 teaspoon shortening*
- Chopped nuts
- 1 10 ounce jar maraschino cherries with stems, well drained
Directions
- Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.
- Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.
- In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.
- Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.
Cherry-Almond Vanilla Cupcakes
Ingredients
- ½ cup butter
- 4 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup buttermilk or sour milk*
- ⅓ cup maraschino cherry juice
- 1 ½ cups sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 12 maraschino cherries, halved
- 1 recipe Cherry-Almond Butter Frosting
- Maraschino cherries with stems (optional)
Directions
- Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
- Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.
*Test Kitchen Tip:
To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.
Berry Cheesecakes
Ingredients
- 16 ounce can cream cheese frosting
- fresh blueberries and strawberries
Directions
- Place canned cream cheese frosting in a large pastry bag fitted with a star tip. Insert the tip into the top of each of twelve 2-1/2-inch white cupcakes, squeezing about 2 teaspoons frosting into each. Pipe swirls of frosting onto tops of cupcakes. Arrange fresh blueberries and strawberry halves on cupcakes; store in the refrigerator. If desired, dust with powdered sugar just before serving.