Tres Leches Cupcakes

These are so yummy! I used the recipe from Our Best Bites, but they didn't include an actual cupcake recipe with it just how to do the tops. I used the basic vanilla cupcake recipe and then followed Our Best Bites directions with a few minor changes or details added.

Vanilla Cupcakes:     Yield: 24 cupcakes.

1 cup softened butter
2 cups sugar
4 eggs
4 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/3 cup cold milk

Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Tres Leches Cupcakes

Recipe by Our Best Bites
8 oz. evaporated milk
1 can sweetened condensed milk
1 pint whipping cream, divided
3-4 Tbsp. Hershey’s Caramel Syrup
Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)
Juice of 1 lime (optional to keep fruit fresh)
Bake cupcakes according to recipe directions in FOIL LINERS. This is extremely important because it helps contain the milk mixture.
After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. (by several they mean a lot and do this while they are still warm so it will absorb more of the Tres Leches milk sauce.) Set aside.
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. (Again, do this while the cupcakes are sill warm. ) There might be some runover. Such is life with tres leches cupcakes. Place the cupcakes in the refrigerator until ready to serve.
When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.(And additional sauce on the side! :) )

Lemon Cupcakes

Makes 30 cupcakes

• 1 cup · butter or margarine -- softened
• 2 cup · sugar
• 3 · eggs
• 2 teaspoon · grated lemon rind
• 1 teaspoon · vanilla
• 3 ½ cup · all-purpose flour
• 2 1/2 teaspoon · baking powder
• 1 teaspoon · baking soda
• 2 cup · sour cream

Directions

In a mixing bowl, cream butter and sugar.

Beat in eggs, one at a time. 
Add lemon peel and vanilla; mix well. 
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). 
Fill greased or paper-lined muffin cups with 1/4 cup of batter. 
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
Cool for 10 minutes; remove to wire racks to cool completely. 

For the Frosting:

     1 1/4 c. butter (2 1/2 sticks)     2 tsp. grated lemon rind
     3 c. powdered sugar
     3 Tbsp. fresh lemon juice


Cream butter and lemon rind. Add sugar one cup at a time. Mix until blended each time. Add lemon juice and mix until light and fluffy!

Vanilla Cupcakes (or Cinnamon)

Yield: 12 cupcakes.

1/2 cup softened butter

1 cup sugar

(For cinnamon add 2 Tbsp brown sugar) 

2 eggs

(For cinnamon add 2 Tbsp honey) 

2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

(For cinnamon add 1 tsp cinnamon)
2/3 cup cold milk

Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Cream until fluffy. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Cake Balls

What you need
1 batch of chocolate cake--baked as directed
1 container of frosting
1 tsp peppermint
Mint chocolate (I bought mine from Hobby Lobby) You need about 1 1/2 bags.

Bake the cake and let it cool completely on a rack. A very moist cake is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs. All though I have made this when the cake is still warm, but it has too cool completely before you dip in the chocolate.
In a separate bowl, mix the frosting and the peppermint. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, you can add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.
Lay out a sheet of wax paper. Melt chocolate in a double boiler on low. When completely melted dip each ball into the chocolate using a fork to the extra chocolate drip off. Put on wax paper and let cool until chocolate is hard. Try not to eat them all. Serve to others.  :)

For more details and other ideas--check out these great sites! The show fancy cake pops and great decoration ideas.  The Kitchn  or Bakerella

Nutty Coconut Brunch Bread

This is the Myers recipe, but since Carolyn has posted it yet, I'm going to because I was looking for it and couldn't find it so, it needs to be on here. This is scrumptious!

 Beat in a large bowl
4 eggs

add and blend well
2 C sugar
1 C oil
2 tsp. coconut flavoring

Sift together: in a separate bowl
3 C flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder

Beating well after each addition add sifted dry ingredients to creamed mixture alternately with
1 C butter milk (can use butter milk substitution 1 tsp. vinegar or lemon juice and add milk for 1c. )
1 C coconut
1.C nuts (optional in fact I have never had it with nuts)

spoon into greased and floured 10" tube pan (bunt pan)
bake at 325 for 1 1/4 hours

Mean while boil for 5 min
1 C sugar
1/2 C water
2 Tab. Butter
remove from heat and add
1 tsp. coconut flavoring.

Pour hot syrup over the warm bread and allow to stand 4 hours before removing from pan. (just tip pan up side down and cut into pieces.)

Can serve as bread slices or as a cake with a little ice cream and berry sauces. I used black berry and raspberries before)

Raspberry-Lemonade Cupcakes

Cupcakes: (makes 24)
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1. Heat oven to 350°F (325°F for dark or nonstick pan). Line cupcake pans with paper. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour approx. 2 1/2 T batter per cup. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
3. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl for frosting. Poke warm cupcakes every inch with fork tines (about 5 pokes per cupcake) and pour 3/4 T of lemonade/gelatin mixture into each cupcake as you poke holes. Pour slowly as to not overflow and spill under papers. (I use a clean syringe to squirt directly into wholes, but a spoon can work too). Cool completely, about 1 hour.
Frosting:
1/2 c butter
1/2 c Crisco Shortening (cant be off brand)
4 c powdered sugar, 1 cup at a time until blended
1 tsp. vanilla
2 T milk
1 T. raspberry gelatin from above (if solidified--microwave for 10 sec to liquefy)
     Whip for 5-10 minutes until light and fluffy. Fold in:
1 cup thawed whipped topping
Garnish:
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
      Store in refrigerator.
This recipe has been modified from a Betty Crocker cake recipe.

Triple-Chocolate Mousse Cake

1/2 cup chocolate syrup

1 pkg.  (2-layer size) chocolate cake mix

1 cup water

1/3 cup  oil

7 eggs, divided

1/2 cup  Sour Cream

1 pkg. (8 oz.) Cream Cheese, softened

1 cup  sugar

1 can (12 oz.) evaporated milk

4 squares  Semi-Sweet Chocolate, melted

1 cup thawed Whipped Topping

  

1-SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.

2-BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. 

3-BEAT cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. 

4-PLACE tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.   

For more details visit http://www.kraftrecipes.com/recipes/triple-chocolate-mousse-cake-120725.aspx?cm_mmc=eml-_-rbe-_-20101102-_-1032