Gingerbread Cupcakes with Cream Cheese Frosting! – – Cupcakes:: flour, ginger, baking soda, cinnamon, cloves, nutmeg, salt, salted
| Cook Time | 19-21 minutes |
| Servings |
cupcakes
|
Ingredients
Cupcakes:
- 2 3/4 cups flour
- 2 1/2 tbsp ginger
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 10 tbsp salted butter room temperature
- 1 cup brown suger
- 3 eggs
- 1 1/4 cup molasses
- 1 cup HOT water
Frosting:
- 8 tbsp salted butter room temperature
- 12 ounces Cream cheese room temperature
- 8 cups confectioners' sugar
- 1/2 tsp vanilla
- 4 tsp cinnamon
Ingredients
Cupcakes:
Frosting:
|
|
Instructions
To Make Cupcakes:
- Preheat oven to 350 degrees. Line cupcake tins with 30 cupcake liners.
- In an electric mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, and mix until incorporated.
- Add molasses, 1 cup of flour, and remaining dry ingredients. Mix until combined.
- Add 1/2 cup HOT water. Mix. Add another 1 cup of flour and mix.
- Add remaining 1/2 cup of HOT water and 3/4 cup of flour. Mix until all combined.
- Using an ice cream scoop, place 1 scoop of batter in each cupcake liner.
- Bake for 19-21 minutes until a toothpick comes out clean in the center.
- Allow cupcakes to cool completely before frosting.
To Make Frosting:
- In an electric mixer, cream together butter and cream cheese for 3-4 minutes until light and fluffy.
- Add the rest of the ingredients and mix until combined and fluffy.
- Frost cupcakes.
- Enjoy!
Share this Recipe
Heavenly Angel Food Cake! – – sugar, all-purpose flour, salt, egg whites, cream of tartar, vanilla, fresh lemon
| Prep Time | 20 minutes |
| Cook Time | 40-45 minutes |
| Passive Time | 1 hour |
| Servings |
|
Ingredients
- 2 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 1 1/2 (8 oz.) packages Cream cheese softened
- 1/4 cup salted butter softened
- 16 ounces confectioners' sugar
- 1 tsp lemon zest
Ingredients
|
|
Instructions
- Preheat oven to 375 degrees. Line a 13x9 inch pan with aluminum foil to cover the bottom, sides, and about an inch over the sides of the pan.
- Sift together sugar, flour, and salt.
- Beat egg whites and cream of tartar in a stand mixer on high until stiff peaks form.
- Very gently fold the dry ingredients into the egg whites, about a 1/3 of a cup at a time, until just combined.
- Fold in vanilla and lemon juice.
- Pour into prepared pan and bake 40-45 minutes until toothpick inserted in the center comes out clean.
- While cake is baking, prepare the frosting.
- Beat cream cheese and butter in a stand mixer on medium speed until creamy.
- Gradually beat in confectioner's sugar on low until combined.
- Beat in lemon zest. Set aside.
- When cake is done, remove it from the oven and immediately invert cake onto a greased wire rack. Allow to cool for 1 hour with the pan still over the cake.
- Remove the pan and gently remove the foil.
- Make sure the cake is completly cooled and then frost it.
- Enjoy!
Share this Recipe
Crockpot Monkey Bread! – – Pillsbury Grands Flaky Layers Biscuits, sugar, brown sugar, cinnamon, salted butter (melted), Cream
| Prep Time | 15 minutes |
| Cook Time | 2 hours and 45 minutes |
| Servings |
people
|
Ingredients
- 1 container Pillsbury Grands Flaky Layers Biscuits
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1 stick salted butter melted
- 1/2 package Cream cheese room temperature
- 1 tsp. vanilla
- 2 cups confectioners' sugar
Ingredients
|
|
Instructions
- Spray crockpot with non-stick cooking spray.
- Melt the butter in microwave on 10-second intervals. Set aside.
- In a gallon-sized zip top bag combine sugars and cinnamon. Zip and shake to combine. Set aside.
- Cut each biscuit into 6 pieces.
- Dip 2 pieces at a time into the butter and then place them in the bag with the sugar.
- Repeat until all biscuit pieces are coated.
- Seal the bag and shake until all the biscuit pieces are coated in the sugar mixture.
- Pour any remaining butter into the bottom of the crockpot.
- Place all of the biscuit pieces in the crockpot and spread out to form an even layer.
- Cover and cook for 2 hours and 45 minutes on LOW.
- In a mixer, combine cream cheese, vanilla, and confectioner's sugar and beat until combined.
- When the monkey bread is finished cooking, dollop the cream cheese frosting right onto the monkey bread in the crockpot.
- Spread frosting with a spatula to cover all of the monkey bread.
- Enjoy!
Share this Recipe
Chocolate Chip Cupcakes! – – Mini chocolate chips (plus extra for garnish), Brownie mix, Eggs, Canola oil, Water,
| Prep Time | 20 minutes |
| Cook Time | 25-30 minutes |
| Servings |
|
Ingredients
- 1 cup Mini chocolate chips plus extra for garnish
- 1 box Brownie mix
- 2 eggs
- 1/2 cup canola oil
- 1/4 cup water
- 4 ounces Cream cheese room temperature
- 4 ounces Mascarpone cheese room temperature
- 3 cups confectioners' sugar
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees.
- Place cupcake liners in a 12 cup muffin pan and spray them generously with non-stick cooking spray.
- Combine chocolate chips with 1-2 tablespoons of brownie mix and stir to coat.
- In a large bowl, combine the rest of the brownie mix, eggs, oil, and water.
- Stir until well blended with no large lumps.
- Fold in chocolate chips.
- Spoon batter into prepared pan.
- Bake 25-30 minutes until toothpick in center comes out with fudgy crumbs but not wet batter.
- Cool completely on a cooling rack.
- To prepare frosting: mix cream cheese, mascarpone cheese, and confectioner's sugar, either with a hand mixer or in a stand mixer, until smooth and fluffy.
- Frost cupcakes and garnish with a few mini chocolate chips.
- Cupcakes should be stored in the fridge but served at room temperature.
- Enjoy!
Share this Recipe
Perfect Pistachio Cake! – – white cake mix, instant pistachio pudding, canola oil, water, eggs, confectioners' sugar, Preheat
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
|
Ingredients
- 1 box white cake mix
- 1 package instant pistachio pudding
- 3/4 cup canola oil
- 3/4 cup water
- 4 eggs
- confectioners' sugar
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
- In a medium bowl, add cake mix, pudding, eggs, oil, and water. Mix with rubber spatula until just combined.
- Using and electric mixer, beat ingredients until combined with no lumps.
- Pour into prepared pan.
- Cook for 45 minutes. Check to see if it is completely cooked by sticking a toothpick in the center of the cake. If there is still cake on the toothpick then cook for 5 more minutes.
- Allow cake to cool completely in the pan.
- Invert bundt pan over a dish and give it a jiggle to pop it out of the pan.
- Sprinkle with confectioner's sugar.
- Enjoy!
Share this Recipe
To Die For Chocolate Lava Cake! – – semi-sweet chocolate, salted butter, all-purpose flour, confectioners' sugar, salt, eggs,
| Prep Time | 10 minutes |
| Cook Time | 12-13 minutes |
| Servings |
servings
|
Ingredients
- 6 ounces semi-sweet chocolate
- 1 stick salted butter
- 1/4 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/8 tsp salt
- 2 large eggs
- 2 large egg yolks
- cocoa powder for dusting ramekins
Ingredients
|
|
Instructions
- Preheat oven to 425 degrees.
- Spray each ramekin with cooking spray and dust with cocoa powder. Set aside.
- Chop chocolate and place in a bowl with butter.
- Melt in the microwave on 10 minute intervals, mixing each time, until smooth. Set aside.
- Whisk together flour, confectioners' sugar, and salt. Set aside.
- Whisk eggs and egg yolks. Set aside.
- Combine all 3 bowls together and stir until smooth with no lumps. (Batter will resemble brownie consistency)
- Spoon batter evenly into the prepared ramekins.
- Place ramekins on a cookie sheet and bake in the oven for 12-13 minutes.
- You want sides to be solid but the center to still be soft.
- Let cool 1 minute then invert onto a plate.
- Top with desired topping.
- Enjoy!
Share this Recipe