Delightful Cupcakes - Cakes - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Cakes

Delightful Cupcakes


INDULGE IN THE CUTE CUPCAKES FOUND HERE! THERE ARE SO MANY VARIETIES, AND THE CHOICES FOR HOW YOU DECORATE THE TREATS ARE ENDLESS. CHECK OUT THE CUPCAKE CONES—KIDS WILL LOVE THEM! BAKE UP A FEW AND MAKE SOMEONE FEEL SPECIAL TODAY!

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BIG BATCH

Cupcake Cones

Serve up your cake in a cute ice cream cone. These are really fun treats and popular with little kids. My mom would make them all the time when I was young.

—MINA DYCK BOISSEVAIN, MB



PREP: 25 MIN. ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: ABOUT 2 DOZEN


1/3 cup butter, softened

1/2 cup creamy peanut butter

1 1/2 cups packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup 2% milk

24 ice cream cake cones (about 3 inches tall)

Frosting of your choice

Sprinkles or chopped peanuts, optional

1. In a large bowl, cream butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.

2. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.

3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

NOTE Reduced-fat peanut butter is not recommended for this recipe.

“Very easy to make, Put icing in a freezer bag then cut the edge for easier frosing.”

—BROOKRACH FROM TASTEOFHOME.COM

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BIG BATCH

Carrot Cupcakes

To get my family to eat more vegetables, I often hide nutritional foods inside sweet treats. Now we can have our cake and eat our vegetables, too!

—DOREEN KELLY ROSYLN, PA



PREP: 15 MIN. ✵ BAKE: 20 MIN. ✵ MAKES: 2 DOZEN


4 large eggs

2 cups sugar

1 cup canola oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground allspice

1/2 teaspoon salt

3 cups grated carrots

CHUNKY FROSTING

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

2 cups confectioners’ sugar

1/2 cup flaked coconut

1/2 cup chopped pecans

1/2 cup chopped raisins

1. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.

2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

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BIG BATCH

Key Lime Pie Cupcakes

I bake more than 200 of these cupcakes for our church suppers, and we always run out. If you can’t find Key lime juice, use lime juice instead, just make sure to add a tad more sugar.

—JULIE HERRERA-LEMLER ROCHESTER, MN



PREP: 45 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 32 CUPCAKES


2 packages (14.1 ounces each) refrigerated pie pastry

1 cup butter, softened

2 1/2 cups sugar

4 large eggs

1/2 cup Key lime juice

2 cups all-purpose flour

1 1/2 cups self-rising flour

1 1/2 cups buttermilk

FROSTING

12 ounces cream cheese, softened

1 1/2 cups butter, softened

1 1/2 teaspoons vanilla extract

2 3/4 to 3 cups confectioners’ sugar

6 tablespoons Key lime juice

Fresh raspberries

1. Preheat oven to 350°. Line 32 muffin cups with foil liners. On a lightly floured work surface, unroll pastry sheets. Cut 32 circles with a floured 2 1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake for 10-12 minutes or until lightly browned. Cool on wire racks.

2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition.

3. Pour batter into prepared cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

4. In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough of the confectioners’ sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with fresh raspberries. Refrigerate leftovers.

NOTE As a substitute for 1 1/2 cups self-rising flour, place 2 1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.

Rosy Rhubarb Cupcakes

If you’re in a big hurry, skip the frosting—the cupcakes are just as good without it. But don’t skip the nutmeg because it provides the flavor spark.

—SHARON NICHOLS BROOKINGS, SD



PREP: 15 MIN. ✵ BAKE: 30 MIN. ✵ MAKES: 1 1/2 DOZEN


1/2 cup shortening

1 cup packed brown sugar

1/4 cup sugar

1 large egg

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 cup buttermilk

1 1/2 cups finely chopped fresh or frozen rhubarb, thawed

Cream cheese frosting, optional

1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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BIG BATCH

Creamy Center Cupcakes

My mother made these cupcakes from scratch when I was growing up. I simplified it with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling.

—CAROLINE ANDERSON WAUPACA, WI



PREP: 45 MIN. + COOLING ✵ MAKES: 2 DOZEN


1 package devil’s food cake mix (regular size)

3/4 cup shortening

2/3 cup confectioners’ sugar

1 cup marshmallow creme

1 teaspoon vanilla extract

2 cans (16 ounces each) chocolate frosting

1. Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.

2. Meanwhile in a large bowl, cream shortening and confectioners’ sugar until light and fluffy. Beat in the marshmallow creme and vanilla.

3. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.

TOP TIP

No-Stick Muffin Liners

When baking muffins or cupcakes in paper liners, I spray them with nonstick cooking spray. The liner peels off very nicely, leaving no crumbs behind!

PAMELA K. MARTINSBURG, WV

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Peanut Butter-Filled Brownie Cupcakes

Folks love brownies and cupcakes, so why not combine them? You’ll watch these snacks disappear before your very eyes.

—CAROL GILLESPIE CHAMBERSBURG, PA



PREP: 15 MIN. ✵ BAKE: 15 MIN. + COOLING ✵ MAKES: 1 DOZEN


1 package fudge brownie mix (8-inch square pan size)

1/2 cup miniature semisweet chocolate chips

1/3 cup creamy peanut butter

3 tablespoons cream cheese, softened

1 large egg

1/4 cup sugar

Confectioners’ sugar

1. Preheat oven to 350°. Prepare brownie batter according to the package directions; stir in the chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and the sugar until smooth.

2. Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.

3. Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners’ sugar. Store in the refrigerator.

BIG BATCH

Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They are such a scrumptious dessert you actually forget you’re eating your vegetables, too!

—VIRGINIA LAPIERRE GREENSBORO BEND, VERMONT



PREP: 20 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 1 1/2-2 DOZEN


3 large eggs

1 1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1 1/2 cups shredded zucchini

FROSTING

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup 2% milk

1 teaspoon vanilla extract

1 1/2 to 2 cups confectioners’ sugar

1. Preheat oven to 350°. Beat the first five ingredients together. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.

2. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing to a wire rack.

3. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.

4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.

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BIG BATCH

Orange Dream Mini Cupcakes

The sweet taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats.

—JEN SHEPHERD ST. PETERS, MO



PREP: 1 HOUR ✵ BAKE: 15 MIN. + COOLING ✵ MAKES: 4 DOZEN


1/2 cup butter, softened

1 cup sugar

2 large eggs

1 tablespoon grated orange peel

1 tablespoon orange juice

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup buttermilk

BUTTERCREAM

1/2 cup butter, softened

1/4 teaspoon salt

2 cups confectioners’ sugar

2 tablespoons 2% milk

1 1/2 teaspoons vanilla extract

1/2 cup orange marmalade

1. Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

2. Fill prepared cups two-thirds full. Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to wire racks to cool completely.

3. For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners’ sugar, milk and vanilla until smooth.

4. Using a paring knife, cut a 1-in.-wide cone-shaped piece from the top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

BIG BATCH

Pumpkin Pecan Bites

Because this recipe makes a lot, these bite-size treats are ideal for potlucks. Easily frost by putting the frosting in a pastry bag and piping it on top of the cupcakes.

—CAROL BEYERL EAST WENATCHEE, WA



PREP: 20 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: ABOUT 6 DOZEN


1 package spice cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin

3 large eggs

1/2 cup canola oil

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground cloves

36 pecan halves, cut in half

CREAM CHEESE FROSTING

1/2 cup butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla extract

3 3/4 cups confectioners’ sugar

2 to 3 tablespoons milk

Ground cinnamon

1. In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

2. Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

3. In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

NOTE This recipe can be prepared in 2 dozen regular-size muffin cups. Bake for 22-26 minutes.

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Dark Chocolate Bacon Cupcakes

These adventurous cupcakes were a challenge by my friends that turned into a great success. Use extra-smoky bacon to really get the salty, rich flavor.

—SANDY PLOY WHITEFISH BAY, WI



PREP: 25 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 22 CUPCAKES


2 cups sugar

1 cup buttermilk

2 large eggs

1/2 cup canola oil

1/2 cup strong brewed coffee

2 cups all-purpose flour

3/4 cup plus 1 tablespoon baking cocoa, divided

1 1/4 teaspoons baking powder

1/2 teaspoon sea salt

1/4 teaspoon baking soda

3/4 pound bacon strips, cooked and crumbled, divided

1 can (16 ounces) chocolate frosting

1. In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon.

2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Frost cupcakes. Sprinkle with the remaining bacon; dust with remaining cocoa. Refrigerate leftovers.

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Coconut Tres Leches Cupcakes

Three types of milk provide rich flavor for these little cakes, and the toasted coconut is an elegant touch.

TASTE OF HOME TEST KITCHEN



PREP: 30 MIN. ✵ BAKE: 20 MIN. + CHILLING ✵ MAKES: ABOUT 1 1/2 DOZEN


1/2 cup butter, softened

1 1/2 cups sugar

4 large egg whites

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups buttermilk

1 can (14 ounces) sweetened condensed milk

2/3 cup evaporated milk

1/2 cup coconut milk

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

Toasted flaked coconut

1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack; cool for 10 minutes. Remove the paper liners from cupcakes; return to pan.

3. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours.

4. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator.

BIG BATCH

Chocolate Chip Cupcakes

These crowd-pleasing cupcakes are quick, moist and yummy. You just can’t go wrong with chocolate chips.

—PAULA  ZSIRAY LOGAN, UT



PREP: 15 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 2 1/2 DOZEN


1 package yellow cake mix (regular size)

1 package (3.4 ounces) instant vanilla pudding mix

1 cup water

1/2 cup canola oil

4 large eggs

1 cup (6 ounces) miniature semisweet chocolate chips

1 can (16 ounces) chocolate or vanilla frosting

Additional miniature semisweet chocolate chips, optional

1. In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in chocolate chips.

2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

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Boston Cream Cupcakes

Boston cream bismarcks have been my favorite bakery treat since I was a child, so I put together this easy-to-make cupcake version.

—JEANNE HOLT MENDOTA HEIGHTS, MN



PREP: 25 MIN. ✵ BAKE: 15 MIN. + COOLING ✵ MAKES: 1/2 DOZEN


3 tablespoons shortening

1/3 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons 2% milk

2/3 cup prepared vanilla pudding

1/2 cup semisweet chocolate chips

1/4 cup heavy whipping cream

1. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

2. Filled paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.

4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Spice Cupcakes with Mocha Frosting

Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special.

—SARAH VAUGHAN WATERVILLE, ME



PREP: 30 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 15 CUPCAKES


1/2 cup butter, softened

1/2 cup sugar

1 large egg

1/2 cup molasses

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon each ground cinnamon, cloves and nutmeg

1/2 cup buttermilk

FROSTING

1 3/4 cups confectioners’ sugar

1 tablespoon baking cocoa

2 tablespoons strong brewed coffee

1 tablespoon butter, softened

1/4 teaspoon vanilla extract

Chocolate-covered coffee beans and assorted candies, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a small bowl, combine confectioners’ sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.

NOTE Warmed buttermilk will appear curdled.

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Marshmallow-Filled Banana Cupcakes

A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it’s easy and the results are incredible.

—MONIQUE CARON BUXTON, ME



PREP: 40 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 1 1/2 DOZEN


3/4 cup shortening

1 1/2 cups sugar

2 large eggs

1 cup mashed ripe bananas (about 2 medium)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup buttermilk

FILLING

1 cup butter, softened

2 cups marshmallow creme

1 1/2 cups confectioners’ sugar

Additional confectioners’ sugar

1. Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.

2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

3. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

4. For filling, in a large bowl, beat butter, marshmallow creme and confectioners’ sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in the top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with confectioners’ sugar.

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BIG BATCH

Chocolate Raspberry Cupcakes

These cupcake are so amazing that people have been know to inhale them in two bites. But most prefer to savor each decadent morsel. They can be kept in the fridge for about a week.

—KIM BEJOT AINSWORTH, NE



PREP: 30 MIN. + CHILLING ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 2 1/2 DOZEN


1 cup baking cocoa

2 cups boiling water

1 cup butter, softened

2 1/2 cups sugar

4 large eggs

2 tablespoons cold strong brewed coffee

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup seedless raspberry jam

FROSTING

1 can (13.66 ounces) coconut milk

1 package (12 ounces) dark chocolate chips

1/2 cup butter, cubed

1/3 cup confectioners’ sugar

2 tablespoons coffee liqueur

Toasted coconut

1. In a small bowl, combine cocoa and water; set aside to cool.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, baking soda, baking powder and salt; add to thecreamed mixture alternately with cocoa mixture, beating well after each addition.

3. Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into the center of each cupcake. Bake at 350° for 18-23 minutes or until a toothpick inserted in the cake portion comes out clean.

4. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely. Spread 1/2 teaspoon jam over each cupcake.

5. For frosting, spoon 1 cup cream from top of coconut milk and place in a small saucepan. Bring just to a boil; remove from the heat. Add chocolate chips; whisk until smooth. Stir in the butter, confectioners’ sugar and coffee liqueur. Refrigerate for 1 1/2 hours or until chilled.

6. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.

BIG BATCH

German Chocolate Cupcakes

These cupcakes disappear in a flash when I take them to the school where I teach. The coconut-pecan topping dresses them up nicely, so no one misses the icing.

—LETTICE CHARMASSON SAN DIEGO, CA



PREP: 20 MIN. ✵ BAKE: 15 MIN. + COOLING ✵ MAKES:  ABOUT 2 DOZEN


1 package German chocolate cake mix (regular size)

1 cup water

3 large eggs

1/2 cup canola oil

3 tablespoons chopped pecans

3 tablespoons flaked coconut

3 tablespoons brown sugar

1. In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

2. Fill the paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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5 INGREDIENTS BIG BATCH

Cowabunga Root Beer Cupcakes

I created these small delights especially for my daughter’s first birthday party. They’re the perfect summertime treat.

—MINDY CARSWELL WALKER, MI



PREP: 10 MIN. ✵ BAKE: 15 MIN. + COOLING ✵ MAKES: 24 SERVINGS


1 package butter recipe golden cake mix (regular size)

4 teaspoons root beer concentrate, divided

1 carton (12 ounces) frozen whipped topping, thawed

Vanilla ice cream

1. Prepare and bake cupcakes according to package directions, adding 2 teaspoons root beer concentrate when mixing the batter. Remove to wire racks to cool completely.

2. In a small bowl, mix whipped topping and remaining root beer concentrate until blended; spread over cupcakes. Serve with ice cream.

NOTE This recipe was tested with McCormick root beer concentrate.

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