Raspberry Cream Cupcakes

Ingredients
1 box french vanilla cake mix
1 1/4 cups raspberry lemonade
3 eggs
1/3 cup oil
1/2 cup white chocolate morsels
1 cup mashed raspberries, divided
3/4 cup heavy whipping cream
1/4 cup powdered sugar

Directions
Preheat oven to 350 degrees. Place 24 cupcake liners in muffin pans. In a large bowl or mixer, combine cake mix, raspberry lemonade, eggs, and oil and beat on medium speed for about 2 1/2 minutes, making sure to scrape the sides and bottom of bowl occasionally. Stir in white chocolate morsels. Place 1-2 tablespoons of batter in each cup. Using 1/2 cup of mashed raspberries, place a small spoonful on top of batter. Fill each cup about two-thirds full with remaining batter. Bake for 18-23 minutes, or until inserted toothpick comes out clean. Cool completely on wire rack.
Whipped Topping
Beat heavy whipping cream and powdered sugar until stiff peaks form. Fold in remaining 1/2 cup of mashed raspberries. Top cooled cupcakes. Store in the refrigerator.

Notes: These cupcakes were a quick creation for a friend's birthday (the card pictured above was made using a free birthday tag from The Crafting Chicks). I had some leftover raspberry lemonade that I had made with fresh raspberries, and initially wanted more of a raspberry lemonade flavor. Adding some lemon extract would probably achieve the right flavor, but I didn't have any on hand. The raspberry filling combined with the whipped raspberry topping really make this cupcake scrumptious! A little raspberry garnish would make these cupcakes look really cute, but I used up all my raspberries in this recipe.

Pumpkin Bars with Cream Cheese Frosting

Ingredients:
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. salt
8 oz. canned pumpkin
2 eggs

Frosting (frost cake after it is completely cooled)
4 oz. cream cheese, softened
3 Tbsp. margarine
2 c. confectioners sugar, sifted
1/2 tsp. vanilla

Directions:
1. In a large mixing bowl, sift together dry ingredients. Add egg and pumpkin. Combine well.
2. Pour batter into 9"x13" cake pan (you can double the recipe for a large crowd and place it in a jelly roll pan). Bake at 350 degrees for about 25-25 minutes. Let cool.
3. Once cake is cooled completely, cream softened cream cheese and margarine. Gradually add confectioners sugar until well blended. Stir in vanilla.
4. Frost cake and cut into bars.

Notes: This recipe is adapted from the Frosted Pumpkin Bars recipe found at CDKitchen. I halved the recipe and added some spices for more flavor. We were very satisfied with the results!

Simple Chocolate Cake

Ingredients:
2 eggs
3/4 c. granulated sugar
2 ounces unsweetened chocolate, melted (you can substitute 3 Tbsp. cocoa powder and 1 Tbsp. oil for each ounce of unsweetened chocolate-this is what I did)
1/4 c. cooking oil
1 tsp. baking powder
1 tsp. vanilla
1 c. all-purpose flour
Sifted powdered sugar

Directions:
1. In a large mixing bowl combine all ingredients except for flour, beating with an electric mixer until combined.
2. Gradually beat in the flour. If you are using a stand mixer, you should have no problem getting the four all mixed in. If you are using a hand mixer, you may have to stir in some of the flour by hand.
3. Pour batter into a greased cake pan. Bake at 375 degrees. Time will vary depending on pan size. I am not entirely sure, but I think my cake took about 20-25 minutes to bake. Just be sure to keep an eye on it, and take the cake out once an inserted toothpick comes out clean.
4. Allow cake to cool slightly. Sprinkle with powdered sugar.

Notes: This is adapted from the Chocolate Crinkles recipe found in the Better Homes and Gardens Cook Book. I altered it to make it more cake-like. The cake is a little more dense. I think that if I play around with this recipe some more, I could make it a little more light and fluffy. It was still very tasty, though!

Wilton Buttercream Icing

{These cupcakes are decorated with Wilton Buttercream Icing using a 32 star tip}

Ingredients:
1/2 c. solid vegetable shortening
1/2 c. butter or margarine
1 tsp. Wilton Clear Vanilla Extract (I just use regular vanilla-it makes the icing darker)
4 c. sifted confectioners' sugar (approx. 1 lb.)
2 Tbsp. milk

Directions:
1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides on bottom of bowl often.
3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes about 3 cups.

Chocolate Buttercream Icing:
Add 3 oz. melted unsweetened chocolate* and 1 tablespoon more milk to above recipe.
*3 tablespoons of unsweetened cocoa powder + 1 tablespoon oil equals 1 ounce of unsweetened chocolate.

Notes: Keep icing covered with a damp cloth until ready to use. For best results, keep icing bow in refrigerator when not in use. Refrigerate in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

This recipe is idea for thick consistency icing used for making several flowers. For the majority of decorating, you will want to use a medium consistency icing. To make a medium consistency, add 1/12-2 tablespoons of light corn syrup. Ice cakes using thin consistency icing, which can be made by adding 3-4 tablespoons of light corn syrup.

This recipe is found in the Wilton Cake Decorating Beginner's Guide instruction book that came with my 53-piece cake decorating set.

Blueberry-Raspberry Buckle

Ingredients:
2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
3/4 c. sugar
1 egg
1/2 c. milk
1 c. fresh or frozen blueberries
1 c. fresh or frozen raspberries
1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. butter or margerine

Directions:
1. Grease bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch pan. Set aside. In a medium bowl combine 2 cups flour, baking powder, and salt. Set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium speed until light and fluffy. Add egg and beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries and raspberries. In another bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. using a pastry blender, cut in butter until mixture resembles course crumbs; sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until golden. Serve warm.

Notes: This recipe is from the Better Homes and Gardens Cookbook, 12th edition. It calls for 2 cups of blueberries and has a variation for 2 cups of raspberries, but I had one cup of each and thought they would work well together. It is really tasty!! My husband and I couldn't stop eating it!

Cookies and Cream Ice Cream Cake

Ingredients:
1 white cake mix (could also use chocolate) and ingredients listed on box
Cookies and cream ice cream
1 small package pudding
1/2 C. milk
12 oz. whipped topping
Crushed Oreos

Directions:
1. According to package instructions, bake cake in two 9" round cake pans. Remove from oven and let sit for about 5 minutes. Remove from pans and allow to cool completely.
2. Place a generous amount of cookies and cream ice cream between layers. I opened the carton from the side and used a knife to cut the ice cream into slices. You could also melt the ice cream a little bit and spread it between the layers, but I found the slicing method to be less messy and much easier.
3. Mix together pudding mix and milk. Make sure that the pudding is all dissolved. It will be really thick.
4. Gently fold in whipped topping. Frost the cake with the pudding and whipped topping mixture.
5. Garnish with a generous amount of crushed Oreos. Cover cake and place it in the freezer. Enjoy!

Notes: This is something that I just came up with quick. I am sure there are many variations that would make this even better!

Butter Frosting

Ingredients:
1/3 C. butter
4 1/2 C. sifted powdered sugar
1/4 C. canned milk, cream, or regular milk
2 tsp. vanilla
Dash of salt

Directions:
1. In a mixing bowl, beat butter until fluffy.
2. Gradually add 2 cups of powdered sugar, beating well.
3. Slowly beat in milk, vanilla, and salt.
4. Slowly beat in remaining powdered sugar.
5. Beat in additional milk if need to reach spreading consistency.
6. If desired, tint with food coloring.
7. This frosts tops and sides of two 8" or 9" round layers.

Variations:
Chocolate
Prepare as above, except beat in 1/2 C. unsweetened cocoa powder into butter and reduce powdered sugar to a total of 4 cups.

Lemon or Orange
Prepare as above except substitute fresh lemon juice or orange juice for the milk and add 1/2 tsp. finely shredded lemon peel or 1 tsp. finely shredded orange peel with the juice.

Peanut Butter
Prepare as above except substitute creamy peanut butter for the butter.

Chocolate Cheesecake

Ingredients:
Crust
1 C. flour
1/2 C. butter
1 C. chopped walnuts
Filling
8 oz. cream cheese, softened
1 C. powdered sugar
8 oz. whipped topping
1 small pkg. instant chocolate pudding
1 small pkg. instant vanilla pudding
3 C. milk

Directions:
1. Cut butter into flour, then stir in nuts
2. Press into 9" x 13" baking pan
3. Bake at 350 degrees for 20 minutes; allow to cool
4. Mix together softened cream cheese and powdered sugar, then fold in 2 cups of the whipped topping; spread mixture over crust
5. Mix together pudding and milk; spread over cheese mixture
6. Let stand, then spread a generous layer of whipped topping over top
7. Chill for 1 hour before serving. Keep refrigerated

Notes: This isn't like normal cheesecake, but it is so delicious! I recently made the crust using 1/2 cup walnuts and 1/2 cup sliced almonds that I chopped up a little bit--since that is what I had--and it seemed to work fine.

Aloha Cake

Ingredients:
1/2 white cake mix or 1 Jiffy Cake Mix
1 small box instant vanilla pudding
1 8 oz. can crushed pineapple, drained
1 C. milk
Whipped topping
Coconut

Directions:
1. Mix 1/2 cake mix or Jiffy Cake Mix according to package instructions and bake in 9" x 13" pan
2. Let cool
3. Mix milk, pudding, and cream cheese together well
4. Spread over cake
5. Spread pineapple over pudding mix
6. Top with generous layer of whipped topping
7. Sprinkle with coconut
8. Refrigerate leftovers

Oatmeal Cake

Ingredients:

1 C. oats
1 ¼ C. boiling water
½ C. butter/margarine
1 C. brown sugar
2 eggs
1 ½ C. flour
1 tsp. baking soda
1 C. white sugar
¼ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
1. Add oatmeal and butter to boiling water.
2. Cover and let stand 20 minutes.
3. Mix together well the next group of 8 ingredients.
4. Add oatmeal mixture and mix well.
5. Pour into greased, floured 9” x 13” pan.
6. Bake at 350 degrees for 35-40 minutes.
7. Cool before icing.

Oatmeal Cake/German Chocolate Cake Frosting

Ingredients:
½ C. butter/margarine
1/3 C. canned milk
2 tsp. vanilla
1 C. sugar
1 ½ C. coconut
1 C. chopped walnuts

Directions:
1. Mix all ingredients together in medium saucepan.
2. Heat over medium heat until butter/margarine is melted.