Pumpkin Cobbler

"If you are looking for a super easy, super delicious pumpkin dessert for your Thanksgiving dinner this year, THIS IS IT!  Maybe baking that traditional pumpkin pie intimidates you or maybe you just want something different this holiday.  No matter what your reasoning, you're only 5 ingredients away from a scrumptious finish to your holiday meal!"   

 

1-(30 ounce) can of Libby's Easy Pumpkin Pie Mix*

1-(14 ounce) can Sweetened Condensed Milk

3 eggs

1-(15.25 ounce) package Golden Butter or yellow cake mix

1 stick (1/2 cup) butter

whipped cream, if desired for topping

pumpkin pie spice or cinnamon, if desired for topping

 

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray.  Whisk together pumpkin, condensed milk and eggs until well combined.  Pour into pan.  Sprinkle cake mix evenly over pumpkin mixture.  Slice butter into 24 pieces and evenly space on top of cake mix.  Bake at 350 degrees for 45-50 minutes or until topping is golden brown and a knife inserted in the center comes out cleanly.  Allow to cool.  Serve with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon, if desired.  ENJOY!

  

 

*Pumpkin Pie Mix is pumpkin puree that has spices already added.  If you can't find it, you can substitute a 30 ounce can of Pumpkin puree + 2 teaspoons of pumpkin pie spice.

GLO-Ball Pumpkins

"These pumpkins are an easy treat to make for your little trick-or-treaters or better yet for your little ones to make themselves.  Just set out all of the ingredients and let the kids make their own BOO-tiful creations!  What a fun addition to any Halloween party or family/classroom activity."

 

Hostess GLOBalls (I bought a box of 6 Individually wrapped cakes-You will need 2 GLOBalls for each pumpkin)*
Assorted candies (I used candy corn for the faces and green fruit slices for the stems, but you can use a combination of any candy for your decorations)
1 tub of frosting (I used chocolate, but you can use any flavor)

On a plate or platter (I used a small paper plate), spread frosting to create a base for the pumpkin to sit on.  Use frosting to 'glue' the bottoms of two GLOBalls together to form a round pumpkin.  Place pumpkin on top of frosting base on plate.  Use frosting to stick candy onto pumpkins to make jack-o-lantern faces.  Have fun, ENJOY and Happy Halloween!  

*Hostess GLOBalls are coconut and marshmallow covered chocolate cakes with a creamy filling

Independence Day Wishes from Kandy's Kitchen Kreations

"Celebrate Independence Day with these delicious Mocha Cupcakes .  They are perfect for your 4th of July barbecues, potlucks and picnics."

 

Vanilla Almond Cupcakes

"Hippity Hoppity, Easter's on It's Way!"

Vanilla Almond Cupcakes 

1 white cake mix (eggs, oil and water called for on the box)

1 teaspoon almond extract
1 teaspoon vanilla extract

 

Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full.  Bake following box instructions for cupcakes.   Allow cupcakes to cool completely and frost and decorate.

 

Whipped Vanilla Almond Buttercream Frosting

1/2 cup shortening

1 stick or 1/2 cup of butter, softened

1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box

1 teaspoon vanilla extract

2 teaspoons almond extract

desired amount of green food coloring (I used 6 drops to make a light green color.)

candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring.  Frost cupcakes and decorate.  (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.)  Store cupcakes in the refrigerator until needed.

*TIP:  If frosting is too thick, you can thin it out with milk.  I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html

Favorite Frosting

"I use many different frosting recipes when baking.  This recipe is my favorite one to use when I am baking and decorating Birthday cakes or cupcakes for my family.  It has a spreadable consistency for icing and it also holds its shape when using decorating tips.  Oh and by the way, the taste is irresistible!"    



2 sticks or 1 cup of butter, softened

4 Tablespoons of shortening

2 pound bag of powdered sugar
2 teaspoons almond extract

1 teaspoon vanilla

2 Tablespoons milk
2 Tablespoons light corn syrup (Karo syrup)
Food Coloring, if desired
 

In a large mixing bowl, cream together butter and shortening until smooth.  With the mixer on low setting (so you don't end up wearing it), add powdered sugar a little at a time.  NOTE:  Mixture will become very thick, but it will thin out when you add the remaining ingredients.  Add almond, vanilla, milk and corn syrup and mix until completely combined, scraping sides of the bowl as you go.  Color with food coloring, if desired.  Frost cake or cupcakes and decorate.  

Heart's Delight Bites

"These little gems would be a perfect Valentine dessert for your Sweetie or an easy treat for your child's classroom Valentine's Day party.  The best part of this recipe is that it only takes three ingredients.  However you enjoy them this Valentine's Day, eat them to your Heart's Delight!!!" 

1 (15.24 ounce) package of chocolate snack cakes (I used Hostess Chocolate Zingers.)
1 (15.6 ounce) container of ready-made frosting (I used Duncan Hines cherry flavored frosting.)
Valentine's candy (like conversation hearts) and/or Valentine's themed sprinkles

Cut each chocolate snack cake into thirds.  Pipe or spoon on desired amount of frosting.  Place a conversation heart into frosting and top with sprinkles.  To serve, I placed each bite into mini baking cups.

Apple Pie Muffins

"These Muffins are my salute to Fall this year.  They are full of my favorite Fall flavors-apples, vanilla, cinnamon and nutmeg.  I love that the apples are mixed into the batter and are also baked into the top of the muffins.  YUM!  As if that was not delicious enough, I topped the muffins with a sweet Apple Pie Spice Drizzle.  YUM, YUM!!"

 

1-3/4 cups flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon apple pie spice*
1 (20 ounce) can apple pie filling, divided
1/3 cup butter, softened
2 Tablespoons milk
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.  Prepare muffin tins by spraying with non-stick cooking spray or lining with baking or cupcake liners.  In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, baking soda, salt and apple pie spice.  Spoon 1 cup of the apple pie filling onto a cutting board and chop into a medium-sized dice.  Add to dry ingredients along with the butter, milk, eggs and vanilla.  Beat mixture with an electric mixer until completely combined.  Using a medium-sized scoop, spoon batter into muffin tins; filling each 2/3 full.  (Batter will make approximately 18 muffins.)  Chop remaining apple pie filling into a medium-sized dice and spoon about 1/2 Tablespoon onto the top of each muffin.  Bake at 350 degrees for 25 minutes.  Cool slightly and drizzle with Apple Pie Spice Drizzle (recipe follows).


Apple Pie Spice Drizzle 
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon apple pie spice*

Whisk together powdered sugar, milk and apple pie spice until smooth.  Drizzle over muffins.

*Substitution:  If you don't have apple pie spice, you may substitute cinnamon.

Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

"These cupcakes are the perfect combination of  spiced carrot cake and creamy coconut frosting.  They would make the perfect treat for even the Easter Bunny himself!"   

Carrot Cupcakes:

1 Duncan Hines Carrot Cake Mix 

eggs, oil and water called for on the box
Cupcake liners

Prepare cake mix according to package directions.  Divide cake batter into cupcake liners, filling each about 2/3 full.  Bake following box instructions for cupcakes.  Allow cupcakes to cool completely and frost and decorate.

Coconut Cream Cheese Frosting:

1-(8 ounce) package of cream cheese, softened

2 sticks or 1 cup of butter, softened

2 pound bag of powdered sugar

1 tsp. vanilla
2 Tablespoons milk

1 (7 ounce) package of sweetened flake coconut 

Easter candies (I decorated my cupcakes with carrot cake flavored candy corn)

Cream together cream cheese and butter.  Add powdered sugar a little at a time until all combined.  Add vanilla and milk.  Stir in coconut.  Frost cupcakes and decorate.  Store in refrigerator until ready to eat.

"Happy Easter to all of my Family, Friends and Followers!"

Check it out!

Moacham Cake

"This cake is my very favorite cake recipe from my Mom.  It is a light and airy sponge cake topped off with a delicious Cream Cheese Icing.  I love when she makes it for us and even my little Chihuahuas beg for it!"

 

6 eggs, separated

1-1/2 cups of cake flour

2 teaspoons baking powder

2 teaspoons vanilla

1-1/2 cups sugar

1 cup of boiling water

1/2 teaspoon salt 

 

Preheat oven to 350 degrees.  Prepare a 9x13 pan by spraying it with non-stick cooking spray with flour.  Separate egg yolks from egg whites and place into two separate mixing bowls.  Beat egg whites until stiff peaks form and set aside.  Beat egg yolks for 2-3 minutes (egg yolks will become heavy and a pale yellow color).  Add in flour, baking powder, vanilla, sugar, boiling water and salt.  Mix until completely combined.  Stir in stiffly beaten egg whites.  Pour into prepared pan.  Bake at 350 degrees for 25-30 minutes.  Remove from oven and allow to cool completely.  Frost with Cream Cheese Icing (Recipe follows).

 



Cream Cheese Icing:

3 ounces of cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

 

Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice cooled cake.



Pistachio Bundt Cake

"My Step-Dad's favorite time of the year was Christmas.  He was like a little kid on Christmas morning.  He often had to wait for my sister and I to get up to see what Santa had brought us and so we could all open our presents.  I think we totally drove him nuts because we thought we needed to sleep 'til noon.  How we must have tortured him!  We lost our Step-dad this year and in honor of him I wanted to post his very favorite recipe, Pistachio Cake, at his very favorite time of year, Christmas.  This year we will be celebrating Bob's birthday and Christmas without him, but we will raise a glass of milk and eat a slice of Pistachio cake to honor him. Love ya and miss ya Bob!  There isn't a moment that goes by that I don't think about you.  I pray that you found peace."   

Pistachio Bundt Cake:
1 white cake mix
1 (3-3/4 ounce) package of pistachio instant pudding
3 eggs
1-1/3 cups water
1/3 cup oil
1/2 cup walnuts, chopped
1/4 cup flour

Mix everything together until completely combined.  Spoon batter into a Bundt pan, that has been sprayed very well with non-stick cooking spray with flour.  Bake at 350 degrees for 35 to 40 minutes.  Allow to cool completely.  Remove from the pan and frost with Pistachio Icing.


Pistachio Icing
1-1/2 cups of milk
1 envelope of Dream Whip brand whipped topping (Located on the baking aisle or by the Jello products.)
1 (3-3/4 ounce) package of pistachio instant pudding

Combine icing ingredients and beat slowly with a hand mixer. Gradually turn to high speed and beat for 4-6 minutes.  Spread on cooled cake.

Mocha Cupcakes

"I made these cupcakes for my hubby's Birthday this year.  Chocolate and coffee together is one of his favorite flavor combinations.  I must admit it's one of my favorites too!"

Mocha Cupcakes:
1 Chocolate cake mix
Oil and eggs called for on the box
Substitute cold, strong brewed coffee for the water called for on the box

Preheat oven and prepare cake mix according to package directions, substituting coffee for the water called for on the box.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Mocha Frosting (recipe follows).

Mocha Frosting:
1 stick or 1/2 cup of butter, softened

1/2 cup shortening
3/4 cup cocoa powder 

2 pound bag of powdered sugar

8 Tablespoons cold, strong brewed coffee

6 Tablespoons light corn syrup
2 Tablespoons milk

Cream together butter and shortening.  Mix in cocoa powder.  Add powdered sugar a little at a time until all combined.  (Mixture will seem very dry and crumbly, but don't worry when you add the remaining ingredients it will all combine together into a very spreadable frosting.)  Add coffee, corn syrup and milk  Mix until completely incorporated.  Frost cupcakes and decorate.*  Store in refrigerator until needed.

*I used cute little Wilton Pinwheel Party Picks to decorate my hubby's Birthday cupcakes. 

"These cupcakes would be so cute for any Summer celebration; including Memorial Day, 4th of July or Labor Day barbecues or picnics!"

Chocolate Cupcakes with Almond Dipped Strawberries

"Almond Cream Cheese Butter-cream Frosting swirled on chocolate cupcakes and topped off with a plump red strawberry-Sounds like a sweet idea to me!"

Chocolate Cupcakes:
1 Chocolate cake mix
water, oil and eggs called for on the box (Add flour for High Altitude, if needed.)

Preheat oven and prepare cake mix according to package directions.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Almond Cream Cheese Butter-Cream Frosting (recipe follows).

Almond Cream Cheese Butter-cream Frosting:
1-8 ounce package of cream cheese, softened

1 stick or 1/2 cup of butter, softened

2 Tbsp. of shortening

2 pound bag of powdered sugar

1 tsp. vanilla

1 tsp. almond flavoring

Red food coloring, if desired (I used 4 drops to make a pretty pink color.)
Strawberries to top each cupcake

Cream together cream cheese, butter and shortening.  Add powdered sugar a little at a time until all combined.  Add vanilla and almond flavoring.  Color with food coloring, if desired.  Frost cupcakes and top with strawberries.  Store in refrigerator until needed.

Key Lime Cupcakes

"Key lime cupcakes topped with Key Lime Butter Cream Icing-Could there be a tangier combination?"

Key Lime Cupcakes:

1 white cake mix (I used Pillsbury Moist Supreme Classic White cake mix.)

water, oil and eggs called for on the box (I also added flour for High Altitude directions.)

1 Tablespoon Key Lime Juice (I used Nellie & Joe's Famous Key West Lime Juice.)

Preheat oven to temperature called for on package. Place cupcake liners in cupcake/muffin tins. Prepare cake mix according to package directions. Add Key Lime Juice. Divide batter evenly, filling each cupcake liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Key Lime Butter-Cream Icing (recipe follows).

Key Lime Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 Tablespoons Key Lime Juice
Green food coloring

Lime slices

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add Key lime juice and enough green food coloring to dye icing a light green color. Frost cupcakes using decorating bag with #20 star tip. Begin icing from the outside edge and work your way into the center by swirling icing around the cupcake.  Place a lime slice on top of each cupcake. Store in refrigerator until ready to eat.


To view more yummy cupcakes, please visit my Kandy's Kupcakes page:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html


Red Velvet Cupcakettes w/Cream Cheese Frosting

"These cute mini cupcakes will make a sweet treat for your Valentine this year!  They combine an easy red velvet cake mix and homemade cream cheese butter cream frosting into a one-bite delight."

"LOVE at first bite!!!"

Red Velvet Cupcakettes
1 Red Velvet cake mix (eggs, oil and water called for on the box)

Prepare batter by following the directions on the cake mix.  (TIP:  Remember to follow High Altitude directions, if applicable.)  Place cupcake liners in mini muffin tins or spray with non-stick cooking spray.  Spoon batter into tins, filling each 2/3 full.  Bake for 10-11 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Allow cupcakes to cool completely.  Ice with Cream Cheese Butter Cream Frosting (Recipe follows) and decorate, if desired. 

Cream Cheese Butter Cream Frosting:

1-8 ounce package of cream cheese, softened

1 stick or 1/2 cup of butter, softened
2 Tablespoons shortening

2 pound bag of powdered sugar

1 teaspoon vanilla
1 teaspoon almond extract

candy for decoration, if desired

Cream together cream cheese, butter and shortening.  Add powdered sugar a little at a time until combined.  Add vanilla and almond extracts.  Using a piping bag, swirl frosting on top of each cupcake and decorate.  Store in refrigerator until needed.

TIP:  If frosting is too stiff, you can thin it out with milk.  I have also used light corn syrup, which not only thins the frosting, but it also gives it a nice sheen.  Just add one Tablespoon at a time until you reach desired consistency.

"Don't you just LOVE Valentine's Day!"

To view more yummy cupcakes, please visit my Kandy's Kupcakes page:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html

Sour Cream Banana Cake with Caramel Icing

"This is one of my favorite cakes that my Mom makes.  The sweet caramel icing complements the banana cake perfectly!"

1/4 cup butter, softened

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup sour cream

2 ripe bananas, mashed

Preheat oven to 350 degrees.  Cream together the butter, sugar, eggs and vanilla.  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients to the creamed mixture.  Add sour cream.  Stir in mashed bananas.  Spoon into a 13x9x2 pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 30-35 minutes.  Allow to cool completely and frost with Caramel Icing (Recipe follows).

Caramel Icing:

1/2 cup or 1 stick of butter

1/2 cup brown sugar

1/4 cup evaporated or canned milk

2 cups powdered sugar

1 teaspoon vanilla

In a saucepan, bring butter, brown sugar and canned milk to a boil.  Remove from the heat and allow to cool.  Mix in powdered sugar and vanilla.  Ice cake.  

 

This recipe was featured on Gooseberry Patch's Blog.

Check it out at

12 Fresh-Picked Recipes!

 

 

Pink Lemonade Cupcakes

I made these cupcakes for my cousins' kiddos' birthdays this Summer. They turned out so Yummy and cute! Hopefully you will try them and bring a little bit of sunshine into your kitchen!

Lemon Cupcakes:
1 white cake mix (I used Pillsbury Moist Supreme Classic White cake mix.)
water, oil and eggs called for on the box (I also added flour for High Altitude directions.)
1 teaspoon pure lemon extract

Preheat oven to temperature called for on package.  Place cupcake liners in cupcake/muffin tins.  Prepare cake mix according to package directions.  Add lemon extract.  Divide batter evenly, filling each cupcake liner 2/3 full.  Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Pink Lemonade Butter-Cream Icing (recipe follows).

Pink Lemonade Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 Tablespoons pure lemon extract
1 teaspoon vanilla extract
Red food coloring

jellied fruit slices (I used yellow and red colored jellied candies.)

colored sugar sprinkles (I used yellow and pink colored sugars.)

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add lemon and vanilla extracts and enough red food coloring to dye icing a light pink color.  Frost cupcakes using decorating bag with #20 star tip.  Begin icing from the outside edge and work your way into the center by swirling icing around the cupcake.  Sprinkle frosting with colored sugar and place a jellied fruit slice on top.  Store in refrigerator until ready to eat.



"PINK LEMONADE NEVER LOOKED SO GOOD!"

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:

http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html

Strawberry Shortcake With Strawberry Syrup

"Strawberry Shortcake is my absolute favorite dessert and I have it every year on my Birthday.  This year my Hubby made it with homemade shortcake and strawberry syrup.  It was so YUMMY!" 

Shortcake:

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 cup or 1 stick cold butter

1 egg, beaten

2/3 cup milk

Preheat oven to 450 degrees.  Stir together flour, sugar and baking powder.  Cut in butter with a fork or pastry blender until mixture resembles coarse crumbs.  Combine egg and milk and add to flour mixture.  Stir just to combine.  Pour into an 8-inch round cake pan that has been sprayed with non-stick cooking spray.  Bake at 450 degrees for 15-18 minutes.  Cool and slice into wedges.  When ready to serve, cut wedges in half lengthwise and layer with macerated strawberries and strawberry syrup (recipes follow) and top with whipped cream.

Macerated Strawberries:

6 cups sliced strawberries

1/4 cup sugar

2 Tablespoons Grand Marnier or Triple Sec (orange flavored liqueur)

Stir together strawberries, sugar and orange liqueur.  Set aside until ready to assemble shortcake.

Strawberry syrup:

2 pounds strawberries

1/2 cup sugar

1/2 cup water

juice from 1/2 a lemon

Combine strawberries, sugar, water and lemon juice in a saucepan.  Bring to a boil and continue boiling for 10-15 minutes or until slightly thickened.  Remove from the heat and strain mixture through a sieve into a bowl.  Discard solids.  Cool syrup. 

Sweetened Whipped Cream:

1 pint heavy whipping cream

4 Tablespoons powdered sugar

1 teaspoon vanilla  

Combine whipping cream, sugar and vanilla.  Beat at medium speed with electric mixer until soft peaks form.

To assemble shortcakes:

Layer shortcake, macerated strawberries, strawberry syrup and top with whipped cream. 

Buttermilk Chocolate Cake with Chocolate Frosting

"This is one of my Sister's best recipes!  We've had it on many occasions over the years.  It's my all time favorite chocolate cake!!!"

Cake:
2 sticks or 1 cup butter
5 Tablespoons cocoa powder
1 cup water
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.  Melt butter in a saucepan.  Add cocoa powder and water.  Bring to a boil.  Pour boiling ingredients over flour, sugar, baking soda and salt in a mixing bowl.  Add buttermilk, eggs and vanilla.  Pour into a 9x13 pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 35 minutes.  Allow to cool and top with frosting (Recipe follows).

Frosting:
1 stick or 1/2 cup butter
6 Tablespoons buttermilk
4 Tablespoons cocoa powder
1 pound box powdered sugar

Melt butter in a saucepan.  Add buttermilk and cocoa powder.  Bring to a boil.  Remove from the heat and add to powdered sugar.  Mix with an electric mixer until well blended.  Spread frosting on cooled cake.

Vanilla Cupcakes with Cherry Almond Butter-Cream Icing

"My sister and I made these for my Birthday last week. They were delicious and oh sooo cute!"

Pretty In Pink!!!

Whenever the 'Box' is taken out, you know a whole lotta baking is going on!

Look at these adorable cupcake liners!

Ready for frosting.
 

I break out the 'Big guns' to mix the icing.

The frosting will be a thick, but spreadable consistency.

Perfect Piggy Pink Icing!

Happy Birthday To Me With a Cherry On Top!

RECIPE

Vanilla Cupcakes:
1 vanilla cake mix (I used Betty Crocker Supermoist French Vanilla cake mix.)
water, oil and eggs called for on the box (There were no adjustments necessary for High Altitude.)

Preheat oven and prepare cake mix according to package directions.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Cherry Almond Butter-Cream Icing (recipe follows).

Cherry Almond Butter-Cream Icing:

2 sticks of butter or 1 cup, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons cherry extract
2 teaspoons of almond extract
1 teaspoon of vanilla
4 teaspoons of maraschino cherry juice, from jar of cherries 

Red food coloring

1 jar of maraschino cherries, for garnish

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add cherry, almond and vanilla extracts. Add enough red food coloring to dye icing to the desired color (I used 10 drops). Frost cupcakes and decorate with maraschino cherries. Store in refrigerator until ready to eat.


To see more Yummy Cupcake Recipes, please visit my Kandy's Kupcakes page:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html

Leapin' Leprechauns Mint Chocolate Chip Cupcakes

"When you catch that leprechaun this St.Patrick's Day, you can trade these minty cupcakes for his pot of gold.  Yes, they ARE that GOOD!"

Cupcake Ingredients

Beat cake batter until well incorporated.

Add yummy mint and dark chocolate morsels!

I found these adorable cupcake liners at my local grocery store.

Ready to go in the oven.

Chocolaty Goodness fresh from the oven!

 Icing Ingredients


The Perfect Minty Green Color!



 One of my favorite tricks-using a glass to hold the Pastry Bag.  It makes filling it so much easier! 

Getting Ready to ice the cupcakes!

Use a #20 star tip and begin icing from the outside edge and work your way into the center.

A Minty Masterpiece!

Almost Too Pretty to Eat!!!  Almost!!!

Just in case you needed another look!!!  

"Now if you need me to summarize it for you...BAKE, DECORATE AND THEN PUT OUT FOR LEPRECHAUN BAIT!!! 

RECIPE

Mint Chocolate Chip Cupcakes:
1 chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge.)
water, oil and eggs called for on the box (I also added flour and followed the High-Altitude directions.)
1 (10 ounce) package of Nestle Dark Chocolate & Mint morsels, divided

Preheat oven and prepare cake mix according to package directions.  Stir in morsels, saving 1/2 cup to decorate cupcakes.  Place cupcake liners in cupcake/muffin tins.  Divide batter evenly, filling each liner 2/3 full.  Bake according to package directions for cupcakes.  Remove from the oven and allow to cool completely.  Frost with Mint Butter Cream Icing (recipe follows).

Mint Butter-Cream Icing:

1 stick of butter or 1/2 cup, softened

1/2 cup of shortening

1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box

2 teaspoons mint extract

Green food coloring

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add mint extract.  Add enough green food coloring to dye icing to the color you desire (I used 7 drops).  Frost cupcakes and decorate with reserved morsels.  Store in refrigerator until ready to devour.


To see more Yummy Cupcake Recipes, please visit my Kandy's Kupcakes page:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html