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Lost In Translation

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Double Almond Wedding Cupcakes Recipe by Betty Crocker Recipes on Flickr. Via Flickr: INGREDIENTS: Cupcakes: 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and eggs called for on cake mix box 1 tablespoon almond extract Frosting: 1 1/4 cups butter, softened 2 1/2 cups powdered sugar 2 tablespoons whipping cream 2 teaspoons almond extract Garnish: Jordan almonds, if desired DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites and adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about 3/4 full. 2. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes. 3. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion.

Double Almond Wedding Cupcakes Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Cupcakes:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon almond extract

Frosting:
1 1/4 cups butter, softened
2 1/2 cups powdered sugar
2 tablespoons whipping cream
2 teaspoons almond extract

Garnish:
Jordan almonds, if desired

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites and adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about 3/4 full.

2. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

3. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion.

Engagement Ring Mini Cupcakes Recipe by Betty Crocker Recipes on Flickr. Via Flickr: INGREDIENTS: 1 box Betty Crocker® SuperMoist® white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 2 cups powdered sugar 3 to 4 tablespoons milk Assorted colored rock candy DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 66 mini muffin cups. 2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining cake batter until ready to use. 3. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 4. In small bowl, stir powdered sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time until desired spreading consistency. Frost cupcakes. Top with rock candy pieces.

Engagement Ring Mini Cupcakes Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 cups powdered sugar
3 to 4 tablespoons milk
Assorted colored rock candy

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 66 mini muffin cups.

2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining cake batter until ready to use.

3. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In small bowl, stir powdered sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time until desired spreading consistency. Frost cupcakes. Top with rock candy pieces.

Lemon Lover’s Cupcakes with Lemon Buttercream Frosting by Betty Crocker Recipes on Flickr. Via Flickr: Cupcakes 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix 1/2 cup butter, melted 2/3 cup water 3 eggs, beaten 2 tablespoons grated lemon peel Frosting 2 cups powdered sugar 1/4 cup butter, softened 1 teaspoon grated lemon peel 2 to 3 tablespoons fresh lemon juice 1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. 2. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups. 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 4. In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting. Find more recipes at www.bettycrocker.com.

Lemon Lover’s Cupcakes with Lemon Buttercream Frosting by Betty Crocker Recipes on Flickr.

Via Flickr:
Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel

Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
2 to 3 tablespoons fresh lemon juice

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.

2. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.

3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Find more recipes at www.bettycrocker.com.

Mini Key Lime Cupcakes by Betty Crocker Recipes on Flickr. Via Flickr: Topping 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 1/2 cups whipping cream 1/4 cup Key lime or regular lime juice 4 drops green food color 1 1/2 cups powdered sugar Cupcakes 48 regular-size paper baking cups 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box Frosting 1 container Betty Crocker® Whipped fluffy white frosting 1 tablespoon Key lime or regular lime juice 1/2 teaspoon grated Key lime or regular lime peel 1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. 2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes. 3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake. 4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator. High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process. Find more recipes at www.bettycrocker.com.

Mini Key Lime Cupcakes by Betty Crocker Recipes on Flickr.

Via Flickr:

Topping

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar

Cupcakes

48 regular-size paper baking cups
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting

1 container Betty Crocker® Whipped fluffy white frosting
1 tablespoon Key lime or regular lime juice
1/2 teaspoon grated Key lime or regular lime peel


1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.

Find more recipes at www.bettycrocker.com.

Chocolate-Peanut Butter Layered Cupcakes (by Pillsbury.com) INGREDIENTS1 1/2 cups Pillsbury BEST® All Purpose Flour1/3 cup Hershey’s® baking cocoa1 cup packed brown sugar1 teaspoon baking soda1/4 teaspoon salt1/3 cup Crisco® Pure Vegetable Oil1 cup water1 tablespoon white vinegar1/2 teaspoon vanilla1 EGGLAND’S BEST egg1 package (8 oz) cream cheese, softened3/4 cup Jif® Creamy Peanut Butter1/3 cup granulated sugar1/3 cup powdered sugar1/4 cup Reese’s® peanut butter chips1/4 cup Hershey’s® semi-sweet chocolate baking chips DIRECTIONS1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Chocolate-Peanut Butter Layered Cupcakes (by Pillsbury.com)

INGREDIENTS
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/3 cup Hershey’s® baking cocoa
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Crisco® Pure Vegetable Oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 EGGLAND’S BEST egg
1 package (8 oz) cream cheese, softened
3/4 cup Jif® Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/4 cup Reese’s® peanut butter chips
1/4 cup Hershey’s® semi-sweet chocolate baking chips

DIRECTIONS
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Chocolate Cupcakes with White Truffle Frosting Recipe by Betty Crocker Recipes on Flickr.INGREDIENTS: Cupcakes 1 box Betty Crocker® SuperMoist® devil’s food cake mix Water, vegetable oil and eggs called for on cake mix box Frosting 1 cup white vanilla baking chips 1 container Betty Crocker® Rich & Creamy vanilla frosting DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. 2. In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes. 3. If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Chocolate Cupcakes with White Truffle Frosting Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

Cupcakes

1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting

1 cup white vanilla baking chips
1 container Betty Crocker® Rich & Creamy vanilla frosting

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

2. In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.

3. If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Red Velvet Cupcakes with Cream Cheese Frosting by Betty Crocker Recipes on Flickr.Ingredients: 1 teaspoon water 1 bottle (1 oz) red food color 1 box Betty Crocker® SuperMoist® devil’s food cake mix 1 1/4 cups water 1/2 cup vegetable oil 3 eggs 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting Directions: 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside. 2. In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 3. Bake and cool completely as directed on box for cupcakes. 4. Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature. High Altitude (3500-6500 ft): Make 30 cupcakes. Bake 15 to 20 minutes.

Red Velvet Cupcakes with Cream Cheese Frosting by Betty Crocker Recipes on Flickr.

Ingredients:

1 teaspoon water
1 bottle (1 oz) red food color
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
2. In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake and cool completely as directed on box for cupcakes.
4. Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.

High Altitude (3500-6500 ft): Make 30 cupcakes. Bake 15 to 20 minutes.

Buckeye Delights Recipe by Betty Crocker Recipes on Flickr.Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/3 cup unsweetened baking cocoa 1/2 cup butter or margarine, softened 1 egg Filling 1/2 cup powdered sugar 1/2 cup peanut butter 2 tablespoons butter or margarine, softened 1 teaspoon vanilla 1/4 teaspoon salt Topping 1/2 cup whipping cream 1 cup plus 2 tablespoons semisweet chocolate chips 1 tablespoon peanut butter Directions: 1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. 2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie. 3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. 4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Buckeye Delights Recipe by Betty Crocker Recipes on Flickr.

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling

1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt

Topping

1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Directions:

1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.

2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.

3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.

4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Mini Carrot-Spiced Cupcakes with Molasses Buttercream Recipe by Pillsbury.com on Flickr.INGREDIENTS: Cupcakes 1 roll Pillsbury® refrigerated sugar cookie dough 1 tablespoon LAND O LAKES® Unsalted or Salted Butter, melted 1 tablespoon full-flavor (dark) molasses 2 tablespoons milk 2 teaspoons McCormick® Ground Ginger 1 1/2 teaspoons McCormick® Ground Cinnamon 1/8 teaspoon McCormick® Ground Nutmeg 2 cups shredded carrots 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans Frosting 7 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened 1 tablespoon full-flavor (dark) molasses 2 1/2 cups powdered sugar 1/2 teaspoon McCormick® Ground Cinnamon 2 tablespoons milk DIRECTIONS: 1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with Crisco® No-Stick Cooking Spray with Flour. 2. In large bowl, beat cookie dough, melted butter, 1 tablespoon molasses, 2 tablespoons milk, ginger, 1 1/2 teaspoons cinnamon, and nutmeg with electric mixer on medium speed until blended. Add carrots and pecans; beat on low speed just until blended. Spoon 1 heaping tablespoonful batter into each muffin cup. 3. Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. 4. To make frosting, in large bowl, beat 7 tablespoons butter and 1 tablespoon molasses with electric mixer on medium speed until creamy. Add powdered sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk, beat on medium speed until smooth. Spread or pipe frosting onto cupcakes. Store in covered container.

Mini Carrot-Spiced Cupcakes with Molasses Buttercream Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

Cupcakes

1 roll Pillsbury® refrigerated sugar cookie dough
1 tablespoon LAND O LAKES® Unsalted or Salted Butter, melted
1 tablespoon full-flavor (dark) molasses
2 tablespoons milk
2 teaspoons McCormick® Ground Ginger
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Nutmeg
2 cups shredded carrots
1/2 cup Fisher® Chef’s Naturals® Chopped Pecans

Frosting

7 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened
1 tablespoon full-flavor (dark) molasses
2 1/2 cups powdered sugar
1/2 teaspoon McCormick® Ground Cinnamon
2 tablespoons milk

DIRECTIONS:

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with Crisco® No-Stick Cooking Spray with Flour.

2. In large bowl, beat cookie dough, melted butter, 1 tablespoon molasses, 2 tablespoons milk, ginger, 1 1/2 teaspoons cinnamon, and nutmeg with electric mixer on medium speed until blended. Add carrots and pecans; beat on low speed just until blended. Spoon 1 heaping tablespoonful batter into each muffin cup.

3. Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

4. To make frosting, in large bowl, beat 7 tablespoons butter and 1 tablespoon molasses with electric mixer on medium speed until creamy. Add powdered sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk, beat on medium speed until smooth. Spread or pipe frosting onto cupcakes. Store in covered container.

Tres Leches Cupcakes Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: Cupcakes: 2 3/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup shortening 1 2/3 cups sugar 5 egg whites 1 teaspoon rum extract 1 1/4 cups milk 1 teaspoon rum extract 3/4 cup finely chopped pecans Soaking Mixture: 2/3 cup canned sweetened condensed milk (not evaporated) 1/4 cup canned coconut milk (not cream of coconut) Rum Whipped Cream: 1 pint (2 cups) heavy whipping cream 1 teaspoon rum extract Garnish: 1 cup flaked coconut 1/2 cup chopped pecans DIRECTIONS: 1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside. 2. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in rum exract. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full. 3. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool 10 minutes longer. 4. Poke tops of cupcakes every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Place cupcakes in dessert cups. In small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side. Cover; refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed. 5. In medium deep bowl, beat whipping cream and 1 teaspoon rum extract with electric mixer on high speed until stiff peaks form. Frost each cupcake with about 2 heaping tablespoons whipped cream; sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans.

Tres Leches Cupcakes Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

Cupcakes:
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups sugar
5 egg whites
1 teaspoon rum extract
1 1/4 cups milk
1 teaspoon rum extract
3/4 cup finely chopped pecans

Soaking Mixture:
2/3 cup canned sweetened condensed milk (not evaporated)
1/4 cup canned coconut milk (not cream of coconut)

Rum Whipped Cream:
1 pint (2 cups) heavy whipping cream
1 teaspoon rum extract

Garnish:
1 cup flaked coconut
1/2 cup chopped pecans

DIRECTIONS:

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.

2. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in rum exract. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.

3. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool 10 minutes longer.

4. Poke tops of cupcakes every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Place cupcakes in dessert cups. In small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side. Cover; refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed.

5. In medium deep bowl, beat whipping cream and 1 teaspoon rum extract with electric mixer on high speed until stiff peaks form. Frost each cupcake with about 2 heaping tablespoons whipped cream; sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans.

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Noxien • Anarchei