Tuesday, June 26, 2012

Orange Cream Pop Cupcakes





Orange Cream Pop Cupcakes

Makes: 27 servings
Serving size: 1 cupcakeYield: 27 (2-1/2 inch) cupcakes
Prep: 40 minsBake: 350°F 18 mins to 20 minsCool: 45 mins
ingredients
  • 1
    ounce package orange-flavor gelatin
  • 1
    2-layer-size package white cake mix
  • 1
    4-serving-size package cheesecake instant pudding and pie filling mix
  • 1 1/4
    cups orange juice
  • 4
    eggs
  • 1/3
    cup vegetable oil
  • 1
    teaspoon vanilla
  • 1
    recipe Cream Pop Frostings
  • Wooden craft sticks (optional)
directions
1.Preheat oven to 350 degrees F. Line twenty-seven 2-1/2-inch muffin cups with foil bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frostings. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.
2.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3.Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4.Spoon orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip. Spoon the vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip. Pipe orange frosting onto each cupcake to cover the top. Pipe a medium-size star of white frosting onto each cupcake. If desired, insert a crafts stick into top of each cupcake. Makes 27 (2-1/2-inch) cupcakes.
Cream Pop Frosting
ingredients
  • 1
    recipe Cream Cheese Frosting
  • 1/4
    teaspoon vanilla
  • 1
    teaspoon finely shredded orange peel
  • Few drops orange food coloring (optional)
directions
Prepare Cream Cheese Frosting. Transfer one-fourth of the frosting to a small bowl; beat in vanilla. To the remaining bowl of Cream Cheese Frosting add the reserved orange gelatin from the cupcakes and the orange peel. If desired, add a few drops orange food coloring. Beat to combine.

Cream Cheese Frosting

Yield: 2-1/2 cups frosting (enough to frost tops and sides of two 8- or 9-inch layers)
ingredients
  • 1
    ounce package cream cheese, softened
  • 1/2
    cup butter, softened
  • 2
    teaspoons vanilla
  • 5 1/2 - 6
    cups powdered sugar
directions
In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in the refrigerator.


nutrition facts (Orange Cream Pop Cupcakes)
  • Servings Per Recipe 27,
  •  
  • Calories 304,
  •  
  • Protein (gm) 3,
  •  
  • Carbohydrate (gm) 47,
  •  
  • Fat, total (gm) 12,
  •  
  • Cholesterol (mg) 50,
  •  
  • Saturated fat (gm) 5,
  • Monosaturated fat (gm) 4,
  •  
  • Polyunsaturated fat (gm) 2,
  •  
  • Sugar, total (gm) 41,
  •  
  • Vitamin A (IU) 243,
  •  
  • Vitamin C (mg) 6,
  •  
  • Thiamin (mg) 0,
  •  
  • Riboflavin (mg) 0,
  •  
  • Niacin (mg) 0,
  •  
  • Pyridoxine (Vit. B6) (mg) 0,
  •  
  • Folate (µg) 24,
  •  
  • Cobalamin (Vit. B12) (µg) 0,
  •  
  • Sodium (mg) 255,
  •  
  • Potassium (mg) 70,
  •  
  • Calcium (DV %) 50,
  •  
  • Iron (DV %) 1,
  •  
  • Percent Daily Values are based on a 2,000 calorie diet

Tuesday, June 5, 2012

Rhubarb Cake


Ingredients:
·         1/2 cup butter, softened
·         1 1/2 cups brown sugar, firmly packed
·         1 egg
·         1 teaspoon vanilla extract
·         2 cups flour
·         1/4 teaspoon salt
·         1 teaspoon baking soda
·         1 tablespoon fresh lemon juice
·         1 cup milk
·         2 cups coarsely chopped fresh rhubarb
·         1/2 cup pecans or walnuts, chopped
·         1/2 cup granulated sugar
·         1 teaspoon ground cinnamon
Preparation:
In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.
In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.
In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.
Serve with a dollop of sweetened whipped cream or whipped topping