It's taken me a whole week to recover from the wonderful surprise party we pulled off last Sunday. Thanks to all of you who attended and especially to those of you who helped out. We couldn't have done it without you. We had a great turnout of 128 people and I hope the food was as wonderful as I thought it was. Allison and I started planning this party shortly after Mom's radiation started. We secretly planned the whole thing and Mom was surprised. As soon as I get some pictures downloaded from my camera and get some from Justin and Allison I'll try to get them posted. As promised, I'll post cupcake recipes, as well. Thanks again to all of you who made this special day possible! We're feel so blessed to celebrate all the great things God has done for our family!
Almond Joyous Cupcakes
Makes 18
1 package chocolate cake mix (with pudding)
1 lg. can evaporated milk, undiluted
2 ½ cup sugar
26 large marshmallows
1 (14 oz) package coconut
½ cup margarine
1 (12 oz) package chocolate chips
1 (3 ½ oz) package slivered almonds
Prepare cupcake tins. Mix and bake chocolate cake according to directions on package for cupcakes. In medium saucepan, mix together 1 cup evaporated milk, 1 cup sugar, marshmallows, and coconut. Heat until marshmallows are melted. Pour over hot cupcakes. In smaller saucepan, melt margarine; add remaining sugar and ½ cup evaporated milk. Bring to a boil; add chocolate chips. Stir until chips are melted; add almonds. Pour over cupcakes.
Blender Chocolate Chip Cupcakes
Makes 12
1 egg
1/3 cup shortening
¾ cup milk
1 tsp. vanilla
1 ¼ cup flour
1 cup sugar
1 ½ tsp. baking powder
½ tsp. salt
½ cup semisweet chocolate chips
Prepare cupcake tins. Place all ingredients in blender container in order listed. Cover and blend on high speed for 45 seconds, stopping blender to occasionally scrape sides. Batter will be slightly lumpy. Fill each cup 2/3 full. Bake at 350 for 25-30 minutes until toothpick test done. Immediately remove from pan; cool completely.
Chocolate Buttercream Frosting
½ cup dry cocoa
1 (16 oz) package confectioner’s sugar
6 tablespoons butter, softened
4-5 tablespoons milk or water
1 teaspoon vanilla
In small bowl, stir together coco and confectioner’s sugar. In small mixer bowl, beat butter with ½ cup of cocoa mixture; blend well. Add remaining cocoa mixture with milk, beating to spreading consistency. Blend in vanilla.
Candy Bar Cupcakes
Makes 30
2 cups sugar
1 cup sour cream
½ cup butter
2 large eggs
1 ¾ cup all-purpose flour
2/3 cup water
1 tsp. baking soda
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup chopped peanuts
4 (1 oz) squares unsweetened baking chocolate, melted
Topping Ingredients: 1 cup caramel ice cream topping, ½ cup chopped nuts
Prepare cupcake tins. Beat first four ingredients until smooth. Continue beating, gradually adding flour, water, baking soda, baking powder, salt, and vanilla until smooth. Stir in chocolate chips, peanuts, and unsweetened chocolate by hand until well mixed. Spoon 2 tablespoons batter into prepared cups. Bake at 350 for 20-25 minutes. Remove cupcakes from pan; cool 10-15 minutes. Drizzle 1 tsp. caramel topping onto each cupcake; sprinkle with chopped peanuts.
Caramel Cupcakes
Makes 24
1 cup sour cream
¼ cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2 ¾ cup flour
2 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
Prepare cupcake tins. Combine sour cream and milk. In separate bowl, cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed butter mixture alternately with sour cream mixture beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Fill each cup ¾ full. Bake at 350 for 12-15 minutes or until toothpick test done. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Caramel Whip Frosting
2 cups brown sugar
6 tablespoons butter
1 1/3 cup water
5 tablespoons cornstarch
1 1/3 cup heavy cream, whipped
Combine brown sugar and butter in heavy skillet. Cook and stir until mixture bubbles and the sugar darkens. Mix a little of the water with the cornstarch. Add this with remaining water to the above mixture. Cook and stir until thick. Chill. Fold whipped cream into caramel mixture.
Carrot Cake Cupcakes
Makes 20
1 ¾ cup flour
2 tsp. baking powder
1 tsp baking soda
1 ½ tsp. cinnamon
½ tsp nutmeg
¾ tsp salt
4 eggs
1 ½ cup sugar
½ cup brown sugar
1 tsp vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups grated carrots
½ cup semisweet chocolate chips
Prepare cupcake tins. Sift together first six ingredients in a small bowl. In a mixing bowl, beat eggs with an electric mixer at medium speed until blended. Gradually beat in both sugars. Add vanilla, vegetable oil, and orange juice; mix until smooth. On low speed, mix in 1/3 of the flour mixture. Continue to add flour mixture in thirds until just smooth. Fold in the grated carrots, and chips. Fill each cup 2/3 full. Bake at 350 for 20 minutes or until toothpick test done. Cool on a wire rack for 15 to 20 minutes.
Cream Cheese Frosting
9 oz. cream cheese, softened
1 tablespoon butter, softened
1 tsp vanilla extract
1 ¾ cup confectioner’s sugar, sifted
Mix in a bowl and beat with an electric mixer. If necessary, add milk to make of spreading consistency.
Cherry Chocolate Cupcakes
Makes 24
1 ½ cup flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
1/3 cup cocoa powder
½ cup oil
1 cup water
1 tsp vanilla extract
1 tablespoon vinegar
Prepare cupcake tins. Mix all ingredients together with an electric mixer on medium speed until moist and well blended. Fill each cup ¾ full. Bake for 20-25 minutes at 350.
Filling and frosting
1 (8 oz) cream cheese, softened
1 (16 oz) package confectioner’s sugar
1 (6 oz) jar Maraschino cherries
2 cups pecan halves
In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioner’s sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup pecan halves; coarsely chop remaining halves. In small bowl, combine ¾ cup cream cheese mixture, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 1-inch deep hole in the top of each cupcake. Fill each hole with about 1 tablespoon of cream cheese mixture. Frost the tops of the cupcakes with the remainder. Halve reserve cherries. Top each cupcake with cherry halves and extra pecan halves. Refrigerate until serving time.
Cheesecake Cupcakes
Makes 24
1 package vanilla wafers
1 cup sugar
24 oz. cream cheese, softened
4 eggs
2 tsp lemon juice
cherry pie filling
Prepare cupcake tins. Place 2 vanilla wafers into bottom of each cup. Mix sugar, cheese, eggs, and lemon juice together until smooth. Fill each cup ¾ full. Bake at 350 for 18-20 minutes. Cool. Spoon pie filling on each cupcake and refrigerate at least 1 hour.
Peanut Butter Fudge Cupcakes
Makes 12
1 cup unbleached flour
1 cup brown sugar
1/3 cup cocoa powder
¾ tsp baking soda
¼ tsp salt
¼ cup margarine, softened
1/3 cup milk
2 egg whites, whipped
Prepare cupcake tins. In mixing bowl, combine first five ingredients. In another mixing bowl, combine next three ingredients. Mix dry ingredients with wet ingredients just until moistened; set aside. Prepare creamy peanut butter filling.
4 oz cream cheese softened
¼ cup peanut butter
1 tablespoon honey
1 tablespoon milk
2 tsp vanilla
Combine all ingredients.
Place 2 tablespoons batter into prepared cups. Spoon rounded teaspoon of filling into center of each. Fill cups ½ full with remaining batter, 1 tablespoon each. Bake at 375 for 20 minutes.
