Samoas Cupcakes
For the Chocolate & Coconut Cupcakes:
Ingredients:
3 cups flour
2 cups sugar
2/3 cup cocoa
1 cup oil
2 eggs
1 cup buttermilk
1 cup hot tap water
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup coconut- fold in last
For the Salted Caramel Buttercream:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1 teaspoon salt
For the Homemade Chocolate Syrup:
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup cold water
a pinch of salt
a splash of vanilla extract
Directions:
For the cupcakes:
Beat for 3 minutes
Heat oven to 350°F.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter. Bake 13-15 minutes.
For the buttercream:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the chocolate syrup:
In a small saucepan, whisk together sugar and cocoa powder until most of the lumps are gone. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge.
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Strawberry Preserve Cupcakes
1 package strawberry cake mix
2 cups sour cream
3 eggs
1/4 cup water
2 muffin pans
1/3 strawberry preserves
24 paper baking cups
frosting of your choice
Preheat oven to 350 degrees. line muffin pans with baking cups.
Combine cake mix, sour cream, eggs and water. Stir until well-blended.
Use a small spoon to fill cups half-way with batter.
Make a slight indentation in center of each cup with spoon, then add heaping 1/2 teaspoonful strawberry preserves.
Spoon remaining batter evenly over each cup, covering preserves, until 3/4 full.
Bake in oven 25-30 minutes. Let cool completely and frost.
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Key Lime Cupcakes
1 box Betty Crocker super-moist lemon cake mix
1 Box (4 serving size) Lime-flavored gelatin
3/4 cup water
1/3 cup Key Lime juice
1/3 cup Vegetable oil
3 eggs
2 or 3 drops green food color, if desired
Glaze
1 cup powdered sugar
2 to 2 1/2 tablespoons Key Lime Juice
Frosting
1 Package (8oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
Heat oven to 350. In a large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat all together. Fill you cupcake pans. Bake 17 to 22 minutes. Cool in pan ten minutes. With toothpick or wooden spoon skewer, pierce tops of cupcakes in several places. In small bowl mix glaze. You want the glaze to be smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. When I make the small cupcakes I just drizzle while cupcakes are still warm so it soaks inside of cupcakes. Cool completely about 30 minutes. Then you can frost with the cream cheese frosting. Garnish with lime peel.
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Homemade Croutons
1 tsp. minced garlic
1/2 tsp. salt
6 tbsp. olive oil or melted unsalted butter
10 slices (1/2" thick) precut Italian style or firm homestyle bread, crust trimmed if desired
2 tbsp. freshly grated Parmesan cheese (optional)
Place oven rack as far from heat source as possible. Heat oven to 350 degrees. Sprinkle garlic with the salt; mash to a paste with flat side of knife blade. Add garlic paste to oil; beat to mix. (May be done in blender.) Brush both sides of sides of bread with season oil; cut in 1/2 inch cubes.
Arrange in single layer on baking sheet. Toast in preheated oven for 20-30 minutes, turning and stirring twice, until well dried and lightly browned. Reduce heat if croutons appear to be browning too rapidly. Sprinkle with cheese white hot. Makes 8 cups.
