Iron Man Cake

Ice-Cream Cupcakes

I am only adding this because I think sometimes we/I get caught up in the fancy, super hard, new recipe and forget about the easy but still yummy things we can make.  So, here is your reminder ...

1 cake mix any flavor (or from scratch)
1 can frosting (or from scratch, this is a recipe I use minus the mint)
ice-cream cones
cupcake liners
decorations

Make cake as directed.  Fill cupcake liners 2/3 full and place an ice-cream cone on top of the batter.  Bake at 350 degrees for 20 minutes.  Cool cupcakes, remove liners, frost and decorate.

Mint Chocolate Cupcakes

Easy Version:

1 chocolate/devils food cake mix

1 tsp. peppermint extract

Home-made Cupcakes:

1 1/2 cups flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

3 tbsp. vegetable oil

3/4 cup warm water

1 tsp peppermint extract

Whisk together/sift flour, baking soda, baking powder, sugar, cocoa powder and salt.  Mix in eggs, oil, water, buttermilk and peppermint extract.  Beat with a mixer on low.

Line muffin tin with cupcake liners and fill liners 2/3 full with batter.  Bake at 350 degrees for 20-25 minutes.  Let cool completely before frosting.

Mint Buttercream

1 cup butter

1 cup shortening

1 tsp peppermint (for light flavor - can add more for a stronger mint)

1 tsp vanilla

1/2 tsp salt

6-8 cups powdered sugar

4-5 oz. heavy cream/milk or water (your preference)

Cream butter and shortening until smooth and combined.  Mix in salt and extracts.  Add in powdered sugar a little at a time until all combined.  Add cream until you have your desired consistency.  (For piping you want it stiffer than for frosting a cake.)

For the Mint Shamrocks:

Take a piece of parchment paper and draw several shamrocks.

Melt down regular chocolate or Andes Mints.  Pour the warm chocolate into a disposable piping bag.  Flip the parchment over (writing side down) on a cookie sheet and trace or fill in the shapes.  Make sure the chocolate is a little thick - if you pipe the chocolate too thin, the shapes will break easily.  Once you've finished piping, place the cookie sheet in the fridge for the chocolate to harden.  Once set the shapes should come off the parchment easily.  Don't worry if the first few look bad - just keep trying and they will get better.

Lemon-Poppy Seed Mini Cakes

1/2 c. butter, softened
2 oz. cream cheese, softened
1 1/4 c. granulated sugar
2 eggs
3/4 c. milk
3/4 tsp. poppy seeds
3/4 tsp. almond extract
2 tsp. lemon zest, divided
1 Tbl. fresh lemon juice
1 3/4 c. flour
3/4 tsp. baking powder
1/8 tsp. salt

Glaze
1 3/4 c. powdered sugar
1/4 c. fresh lemon juice

Beat butter and cream cheese until well blended, add sugar, beat until fluffy. Add eggs 1 at a time. Beat in milk, poppy seeds, almond extract, lemon juice and 1 1/2 tsp. lemon zest.

Sift flour, baking powder and salt - add to liquid mixture. Beat until well blended. Spoon batter into prepared (greased and floured) 12-cup mini bundt pan or cupcake pan. (You can use any kind of pan, I get about 18 with this recipe if using a 12-cup pan.)

Bake at 350 degrees for 24-26 minutes (check with a toothpick if necessary). Turn out mini cakes and let cool 10 minutes.

While cakes are cooling whisk together the powdered sugar, lemon juice and remaining lemon zest. (I like to do this in a small sauce pan over low/medium heat.) Drizzle over cooled cakes. (I really like the added zip that the glaze gives the cake so I make extra.)

*Adapted from recipe found in Southern Living

Mini Cheesecakes and Black Forest Cupcakes

Mini Cheesecakes

(2) 8 oz cream cheese (soft)

1/2 c. sugar

2 eggs

2 tsp. vanilla

Nilla Wafers

Add cupcake liners to cupcake pan. Place 1 Nilla wafer in each cupcake liner. Mix cream cheese until smooth, add sugar and vanilla, mix until incorporated. Add eggs and mix. Spoon mixture into each cupcake liner about 1/2 full. Bake at 350 degrees for 12 minutes. Cool and refrigerate. Top with any type of berry pie filling, chocolate, carmel the possibilities are endless.

Black Forest Cupcakes

Devil's Food Cake (homemade or from a box)

Cherry Pie Filling

Cream Cheese or Whip Cream Icing

Chocolate Pudding (optional)

Prepare cupcakes with devil's food cake. Once cupcakes have cooled cut a circle in the top angling the point of the knife toward the center of the cupcake. Pull out the "cone" of cake you just cut and cut the point of the "cone" leaving only a "lid" of cupcake. Fill the center of the cupcake with cherry pie filling and chocolate pudding (a small portion of each) and put the "lid" of the cupcake back on. Frost the top of the cupcake with icing.