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Strawberry Cupcakes with Cheesecake Filling Ingredients For the Cupcakes 1 strawberry cake mix 1/3 c. oil 3 eggs 1 1/4 c. water 1/4 c. sour cream For the Cheesecake Filling 4 oz. cream cheese 1/2 c. sour cream 1/4 c. milk 1/2 pkg. (3.4 oz.) instant vanilla pudding mix 1 c. frozen whipped topping, thawed For the Strawberry Butter Cream 1/2 c. shortening 1/2 c. butter, room temperature 1/8 tsp. salt 1 tbsp. water 1 tbsp. strawberry preserves, melted 1/2 tsp. vanilla extract 1/2 tsp. strawberry extract 1/2 c. finely chopped strawberries 4 1/2 c. powdered sugar Directions Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling….   Ingredients: 16 TBSP unsalted butter, cut into 4 pieces 4 oz bittersweet chocolate, chopped 1 cup dutch process cocoa 1 1/2 cups unbleached all purpose flour 2/3 cup of malted milk powder 1 tsp baking soda 1 1/2 tsp baking powder 4 large eggs (room temp) 1 1/2 cup sugar 2 tsp vanilla extract 1 tsp table salt 1 cup sour cream 1/3 cup milk Directions: Adjust oven to lower-middle position; heat oven to 350 degrees. Line standard size muffin pan (cups have 1/2 cup capacity) with baking-cup liners. Combine butter, chocolate, and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch. Whisk flour, malt powder, baking soda, and baking powder in small bowl to combine. Whisk eggs in… For the coffee-scented cakes: 1¾ cups all-purpose flour 2 cups sugar ¾ cups cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk ½ cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon vanilla extract 1 cup freshly brewed hot coffee For the vanilla coffee frosting: ½ cup solid vegetable shortening ½ cup (1 stick) butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners’ sugar 3 tablespoons milk 1 gram instant coffee powder (about one-half of an instant serving) MAKE THE CUPCAKES: Preheat your oven to 350°F. Line two cupcake pans with 24 cupcake liners In one bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt until well-combined. In the bowl of an electric mixer, combine the buttermilk, oil, eggs, and vanilla, then mix together until just combined. With the mixer still on low speed, add… Ingredients cupcakes 3/4 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1/4 teaspoon pistachio flavor, optional; for enhanced flavor 3/4 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 2/3 cups King Arthur Unbleached All-Purpose Flour 3 1/8-ounce package instant pistachio pudding mix or 1-ounce package sugar-free pudding mix* 2 tablespoons Cake Enhancer, optional; for increased moistness 1/2 cup plain or vanilla yogurt, or sour cream 1/2 cup milk 3/4 cup finely chopped pistachios, optional *Use a national brand, for deepest green color. frosting 1 cup heavy or whipping cream* 1/2 cup milk 4 1/2 cups mini-marshmallows (3/4 standard-size bag) 3 1/8-ounce package instant pistachio pudding mix or 1-ounce package sugar-free pudding mix 1/3 cup confectioners’ sugar 1/8 teaspoon pistachio flavor, optional; for enhanced flavor chopped pistachios, to garnish; optional *For a stiffer icing suitable for piping (rather than spreading), use 1 1/2 cups heavy cream, and omit… ingredients 1/2cup butter, softened 2eggs 1 3/4cups cake flour 2teaspoons finely chopped fresh rosemary 1 1/2teaspoons baking powder 1/2teaspoon salt 1cup granulated sugar 1 1/2teaspoons lemon extract 1/2teaspoon vanilla 2/3cup milk 2teaspoons finely shredded lemon peel 3tablespoons lemon juice 1Lemon Glaze (see recipe) directions 1.Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside. 2.Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl. 3.Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice. 4.Spoon batter in prepared cups to three-fourths full. Bake 22 to… ingredients 2cups granulated sugar 1 1/3cups vegetable oil 3eggs, at room temperature 1teaspoon pure vanilla extract 2cups plus 1 Tbsp. all-purpose flour 2teaspoons ground cinnamon 2teaspoons baking soda 1 1/2teaspoons kosher salt 1pound carrots, grated 1cup raisins 1cup chopped walnuts 3/4pound cream cheese, at room temperature 1/2pound unsalted butter, at room temperature 1teaspoon pure vanilla extract 1pound confectioner’s sugar, sieved 2tablespoons unsalted butter 1cup shaved or grated carrots 3tablespoons good maple syrup directions 1.Preheat oven to 400 degrees. Line muffin pans with paper liners. 2.Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt. 3.Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well. 4.Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F… Ingredients 1 package spice or carrot cake mix (regular size) 2 cups chopped peeled tart apples 20 caramels 3 tablespoons 2% milk 1 cup finely chopped pecans, toasted 12 Popsicle sticks Directions Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 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. In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.  Yield: 1 dozen…. INGREDIENTS: 1 package (2-layer size) white cake mix 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 tablespoons vegetable oil 1 (16 ounce) package powdered sugar 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 1/4 cup butter 2 tablespoons lemon juice DIRECTIONS: Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes…. INGREDIENTS: 1 package (2-layer size) red velvet cake mix 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 1/2 cup butter or margarine, softened 1 (16 ounce) package powdered sugar 1 cup thawed COOL WHIP Whipped Topping 1 (1 ounce) square BAKER’S White Chocolate, shaved into curls DIRECTIONS: Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep…   Pumpkin Cupcakes with Cream Cheese Frosting Yield: 32 cupcakes Equipment: – Standard 12-cup muffin tin – Paper muffin cup liners – Stand mixer or hand mixer – Offset spatula or pastry bag with decorating tips Ingredients: 4 cups cake flour (not self-rising), sifted 1 teaspoon baking soda 1 Tablespoon + 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 Tablespoon ground ginger 1 teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 1 cup (2 sticks) unsalted butter, room temperature 2½ cups packed light-brown sugar 4 large eggs 1 cup buttermilk 1½ cups canned pumpkin (not pie filling) For the Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 1 pound (4 cups) confectioners’ sugar, sifted ¾ teaspoon vanilla extract Directions: To Make the Cupcakes: 1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking…