Normally, I don't share recipes before I actually try them, but I have a lot of faith in this recipe. I'm making these Tie-Dye Fruity Cupcakes for Sunday and thought I would share the recipe since it's a great recipe to make with the kiddos.
What you need:
1 pkg. (2-layer size) white cake mix
1/4 cup dry Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry Lime Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry Strawberry Flavor Gelatin (1/2 of 3-oz. pkg.)
Prepare cake batter as directed on package; divide evenly into 3 bowls.
Stir different flavor dry gelatin mix into batter in each bowl.
Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup.
Bake as directed on package for cupcakes.
Cool completely.
Pipe or spread frosting onto cupcakes.
What about the extra gelatin?
Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.
Don't these sound fun and yummy? A big thank you to my MOM for sending me the recipe!
I made these cupcakes last week for our playdate with the B6 and they were super yummy. I got this from the White House Garden Cookbook (read my review on Multiples and More!), this is quickly becoming my favorite book. I may try a different icing/glaze since the honey is a little overpowering, but the cupcakes are out of this world.
For the cupcakes you need:
1/4 cup butter, softened
1/4 cup sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 tsp vanilla
2 cups flour
1 tablespoon baking powder
1/4 tsp salt
What to do:
Preheat oven to 350, line your muffin tin
cream the butter and sugar then add in honey, eggs, buttermilk and vanilla until blended
Sift together flour, baking powder and salt
Mix in flour to liquid
Scoop into muffin tin and back for 20 minutes
For icing:
2 cups powdered sugar
1/2 cup honey
2 tablespoons lemon juice
What to do:
Place all ingredients in a small saucepan and whisk until dissolved
I've been playing with this recipe for a few weeks now. When I found the recipe it used boxed cake mix and a crappy cookie dough recipe, well crappy in my opinion. The first time I made it I used the suggested cookie dough recipe, but made my own yellow cake and buttercream. The cupcakes were good, but I knew my cookie dough would be better. I finally remade them with my cookie dough recipe and they were a slam dunk! Plus I had enough cookie dough leftover to make a batch of cookies. Win-win!
For the cookie dough:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (unsalted)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup semi-sweet chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
*If you don't want the tri-chip variety you would just use 2 cups of semi-sweet chips
What to do:
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
Stir in chips
Scoop out small portions of dough to place inside cupcake
Roll into balls and place on wax paper on cookie sheet
Place cookie sheet in freezer for two hours
*For remainder of dough bake for 9-11 minutes in a 375 degree oven
For cupcakes:
3/4 cup of butter, softened
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
What to do:
Stir together flour, baking powder and salt
In a large mixing bowl beat butter
Gradually add sugar about 1/4 cup at a time until combined
Add eggs one at a time, beating for about 1 minute after each are added
Beat in vanilla
Alternately add flour and milk mixture until just combined
Prepping cupcakes:
Preheat oven to 375
Scoop your cupcake batter into your muffin/cupcake pan
Drop one of your frozen cookie dough balls in the middle
Bake for 20 minutes or until a toothpick inserted into the cake (not cookie dough) comes out clean
Allow to cool
Chocolate ButtercreamYou Need:
3/4 cup of butter, softened
8 1/2 cups sifted powdered sugar *I know this is a lot, it's enough to frost 2 cakes, so just add until you think you have enough to frost your cupcakes
1/2 cup of cocoa powder (unsweetened)
1/4 cup milk to start, will need more
2 teaspoons vanilla
What to do:
In a very large mixing bowl beat butter until smooth
Gradually add 2 cups of powdered sugar beat well
Slowly beat in 1/4 cup of milk and vanilla
Gradually beat in remainder of powdered sugar and cocoa powder
Beat in enough milk to reach desired consistency
Alternately you can use boxed yellow cake mix and store buttercream, but it's so much better homemade! Enjoy!
Occasionally, I post some of the yummy things that I make for my family. This is the main place where you will find all of those recipes. I have them broken down by category for you so they are easy to find. Enjoy! Breakfast
Image Credit: Kraft Brands
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