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.

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.

Chocolate Fudge Bun Cake

By Shauna Eccles

1 (18.25 ounce) package devil's food cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 cup sour cream or 4-5 oz cream cheese

1 cup milk

1/2 cup vegetable oil

1/2 cup water or 1 c water and ½ c milk

4 eggs

1 1/2- 2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bunt pan.

In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.

Pour batter into prepared pan. Place on cookie sheet in case the cake overflows. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Note: Shauna made these into cupcakes and added mint frosting and they were wonderful!