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carileigh Jello Cupcakes Jul 7, 2008 9:01 AM I made Strawberry jello cupcakes for Fourth of July. They were a big hit!
fragiletearz Key Lime Cupcakes with "lime jello salad" frosting Dec 18, 2007 2:25 PM Key lime cupcake recipe- 1/2 cup butter, softened 1 cup white sugar 2 eggs 2 teaspoons grated key lime zest 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup key lime juice Cream together the butter or margarine and 1 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest. Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the egg butter mixture, alternating with 3/4 cup key lime juice. Beat the egg whites until stiff, and fold into the batter. Spoon the batter into paper lined cupcake tins. Bake for 15-20 minutes at 350 degrees F, or until the cakes test done with a toothpick. This recipe should make about 12-18 cupcakes. Allow to cool before frosting. Lime Jello Salad Icing Recipe- 1 regular sized package of lime gelatin dessert powder (not sugar free) 3 cups powdered sugar 1 cup cream cheese 1/4 cup butter 1-4 tablespoons pineapple juice In the bowl of a heavy duty stand mixer, beat the cream cheese and butter together on high until smooth. Scrape from the edges of the bowl with a spatula and turn mixer to one of the lowest settings. slowly add the lime gelatin dessert powder, followed by the powdered sugar. The mixture should be dry and crumbly. Turn the mixer speed to high, one step at a time, allowing the mixer to remain at each speed for about 30 seconds or so. Add the pineapple juice one tablespoon at a time. Mixture should come together and fluff up. IF the mixture is still dry, add a tablespoon of HOT water. IF the mixture is too liquidy, add more powdered sugar. Let the mixture rest for about 5 minutes before spreading on the cooled cupcakes. Sprinkle with sprinkles and top with a lime section or a marachino cherry. Serve cold and enjoy!
fragiletearz Red Velvet Cupcakes With Peppermint Frosting *edit Dec 9, 2007 1:42 PM And easier to read (and make version) due to "poorly written" directions of the last one Red Velvet Cupcakes with Peppermint White Chocolate Frosting 1 package German chocolate cake mix 1 package vanilla instant pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 1 bottle red food coloring 3 eggs 1 cup semisweet chocolate chips Preheat the oven to 350 degrees. Line cupcake pans with foil liners. Blend cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large bowl at low speed until moistened (about 30 seconds). Continue to beat at medium speed for 2 minutes, folding in the chocolate chips. Pour the batter into cupcake pans and bake for 19 to 22 minutes. After the cupcakes are done, let them cool on a wire rack for 5 minutes. Carefully remove the cupcakes from the pans and cool for an additional 15 minutes before frosting. Yields 24 cupcakes. Frosting: 12 ounces of white chocolate vanilla almond bark 8-ounce package cream cheese 1 stick butter 2 teaspoons peppermint extract 4 cups confectioners’ sugar 3/4 cup crushed peppermint candy Melt the white chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool. Combine cream cheese with butter in a large mixing bowl, blending at a low speed. Gradually add in melted chocolate, extract and sugar, blending until all ingredients are combined. Beat at medium speed until frosting is fluffy. Fold in the crushed peppermint candy. This is more than enough to frost 24 cupcakes generously!
fragiletearz Poppy Seed Cupcakes With Lemon Drizzle Nov 25, 2007 10:46 AM Poppy Seed Cupcakes With Lemon Drizzle Source: http://babeinthecitykl.blogspot.com (I tried this awhile back, it's devine) Cupcakes: 1 cup unsalted butter, softened ( I use Margerine) 1 cup sugar 1 cup flour 4 eggs 1 tsp vanilla extract 1 tbsp poppy seeds 1 tbsp grated lemon zest For the drizzle: 1/2 cup icing sugar, sifted 4 tbsp lemon juice 2 tbsp poppy seeds Preheat oven to 175C and place 18 casings in muffin trays. Combine butter, sugar, flour, and eggs in a mixing bowl and beat with electric whisk until smooth, about 2-3 mins. (You'll noticed that majority of the recipes have the same ingredients and steps up till here. So you can actually make a few types of cupcakes by using the basic ingredients.) Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 mins. Remove tins from oven and cool for 5 mins before removing the cupcakes and cool on rack. To make the drizzle, mix lemon juice into the icing sugar into the consistency of double cream. Stir in poppy seeds and drizzle over cupcakes. Store in air-tight container for up to 2 days or 3 months in the freezer.
fragiletearz Gingerbread Cupcakes with Cream Cheese Frosting Nov 20, 2007 10:37 AM Gingerbread Cupcakes with Cream Cheese Frosting INGREDIENTS * 5 tablespoons unsalted butter, softened * 1/2 cup white sugar * 1/2 cup unsulfured molasses * 1 egg * 1 egg yolk * 1 1/4 cups all-purpose flour * 1 tablespoon Dutch process cocoa powder * 1 1/4 teaspoons ground ginger * 1 teaspoon ground cinnamon * 1/2 teaspoon ground allspice * 1/2 teaspoon ground nutmeg * 1/4 teaspoon salt * 1 teaspoon baking soda * 1/2 cup hot milk * 2 tablespoons unsalted butter, softened * 2 ounces cream cheese, softened * 2/3 cup sifted confectioners' sugar * 1/4 teaspoon lemon extract DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin. 2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk. 3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin. 4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool. 5. To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

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Jello Cupcakes Jello Cupcakes
Key Lime Cupcakes with "lime jello salad" frosting Key Lime Cupcakes with "lime jello salad" frosting
Red Velvet Cupcakes With Peppermint Frosting *edit
Poppy Seed Cupcakes With Lemon Drizzle Poppy Seed Cupcakes With Lemon Drizzle

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