Jenn McKinlay

Cake Pops: A cake and frosting confection dipped in candy coating and served on a stick.

1 cake (9 x 13) or 18 cupcakes (out of liners)

2 cups buttercream or cream cheese frosting

2 packages of candy melts

30 lollipop sticks (large thick ones)

1 large foam block

In a large bowl, crumble up the cake into very small pieces. Using a rubber spatula, stir in the frosting until it is well mixed; should be the consistency of truffles. Roll the cake frosting mixture into walnut-sized balls and place on a cookie sheet coated with wax paper.

Once all the cake has been rolled, put it in the fridge to harden a bit. Melt the candy in a double boiler or a microwave according to the manufacturer’s instructions.

Take the cake balls out of the fridge and dip the end of a lollipop stick into the melted candy. Slide a cake ball about half an inch down onto the candy-tipped stick. Now dip the whole cake ball into the melted candy, tapping it very gently on the side of the bowl to get rid of the excess.

Stand the cake pop up by pushing the non-cake end into the foam block. If you’re decorating with sprinkles, sugars, or coconut now is the time to do it, as the candy will harden fairly quickly. Repeat until you’re out of cake balls and melted candy.

Red Velvet Cupcakes (using beets): A red velvet cupcake made with beet puree and topped cream cheese frosting and an edible flower (optional).

1 1/​4 cups all purpose flour
1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1/​4 teaspoon salt
3/​4 cup beet puree
1/​3 cup canola oil 1egg, room temperature
1/​4 cup lemon juice
1 teaspoon vanilla extract
Preheat oven to 350° F. Put 12 cupcake liners in muffin tin. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Set aside. In another bowl, add in the oil, lemon juice, vanilla and egg to the pureed beets. Pour the beet mixture into the bowl of dry ingredients and mix just enough to combine. Fill each muffin cup 2/​3 full and bake for 18 – 22 minutes, until a knife inserted into the center comes out clean. Let cool completely.
Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick unsalted butter, softened
½ teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until smooth. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Decorate with an edible flower, such as a nasturtium.

Orange Dreamsicle Cupcakes: An orange cupcake topped with vanilla buttercream and garnished with a candied orange peel.

Ingredients:

1 3/​4 cup all-purpose flour
1 cup sugar
1/​2 teaspoons salt
2 1/​2 teaspoons baking powder
2 large eggs, separated and whites beaten until stiff
1 teaspoon orange extract
1/​2 cup orange juice
1 tablespoon orange zest
1 stick of butter, softened

Candied orange peels (for garnish)
Directions:
Preheat oven to 350. Combine butter, sugar, egg yolks, zest and orange extract in a large mixing bowl. Cream these ingredients together thoroughly. Sift flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/​3 at a time alternately with the orange juice. Fold in the beaten egg whites. Spoon batter into cupcake liners until 1/​2 full.
Bake for 15 minutes or until a toothpick inserted in center comes out clean. Makes 18.


Vanilla Buttercream Frosting

Ingredients:
1 cup (2 sticks) butter, softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar 2-3 tablespoons milk (or whipping cream)
Directions:
In a large bowl, cream butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using. Makes 3 cups of icing.

KISS ME CUPCAKES!
Ingredients:

1 3/​4 cups all purpose flour
2 1/​4 tspns baking powder
1/​8 tspn salt
1 tspn peppermint extract
1/​2 cup milk
1 stick butter, softened
1 cupc sugar
2 eggs, room temperature
1 cup chocolate chips
1 bag Hersey's Kisses

Directions:

Preheat oven to 350. Sift together the flour, baking powder, baking soda
and salt. Set aside. In a large bowl, cream together the butter and
sugar until light and fluffy. Add the eggs one at a time, beating well with
each addition, then stir in the peppermint extract. Add the flour mixture
alternately with the milk, beat well. Add the chocoalte chips after dusting
them with flour to keep them from sinking while baking. Bake for 15-17
minutes. Makes 16.
Peppermint Buttercream Frosting:

Ingredients:

1 cup butter, softened
1 tspn peppermint extract
4 cups confectioner's sugar
2 tablespoons milk

Directions:

In a large bowl, cream the butter and the extract. Gradually add the
sugar, beating well on medium speed. Add milk and continue mixing
until frosting is light and fluffy. Divide in half into separate bowls.
Use red food coloring to dye one half of the frosting red. To decorate
the top of the cupcake use a pastry bag with a star tip and working
from the center of the cupcake to the edge, pipe the frosting in
alternating colors so that it resembles a hard candy.
Top with a Hersey's Kiss.

Mojito: A golden cupcake flavored with lime zest and dried spearmint leaves and topped with a rum flavored icing.

Ingredients:
1/​2 cup sugar
1 1/​2 cups flour
1/​4 teaspoon salt
2 teaspoons baking powder
1 lime, juice and zest of
2 tsp dried spearmint leaves
1/​4 cup melted butter
1 beaten egg
1 cup milk
Directions:
Preheat your oven to 350°F. Sift all the dry stuff together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, stirring in the milk until smooth. Zest half of a lime, add it to the bowl. Squeeze in half of the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 10-12 minutes until golden brown. Makes 12.

Rum flavored Butter Cream frosting: Use standard butter cream recipe but substitute rum extract for vanilla. Garnish with candy spearmint leaf, real mint leaf or lime wedge.

Tinkerbells: Lemon cupcakes with raspberry butter cream frosting rolled in pink sugar.

Ingredients:

1 c. (2 sticks) butter, softened
2 c. granulated sugar
4 extra-large eggs, at room temperature
1/​3 c. grated lemon zest (3 to 4 large lemons)
3 c. flour
1/​2 tsp. baking powder
1/​2 tsp. baking soda
1 tsp. salt
1/​4 c. freshly squeezed lemon juice
3/​4 c. buttermilk, at room temperature
1 tsp. pure vanilla extract
Directions:
Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/​4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper lined cupcake pan. Bake 20 minutes. Makes 24.

Raspberry Butter Cream:

Ingredients:
1/​2 cup solid vegetable shortening
1/​2 cup (1 stick) butter or margarine softened
4 cups sifted confectioners' sugar
1/​2 cup fresh raspberries

Directions:
In large bowl, cream shortening and butter. Add raspberries (should be washed and thoroughly dried). Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. The raspberries give the icing an amazing pink color. But I like to sprinkle the cupcake with a little pink decorating sugar for pizazz.