Kool-Aid cupcakes

Photo : By Kraft

I saw this recipe in my kraft magazine and thought it would be a good cupcake recipe to try out.There are alot of kool aid flavors so the possibilities are endless.

1pkg. (2-layer size) white cake mix
6Tbsp. KOOL-AID Sugar-Sweetened Soft Drink Mix (any flavor), divided
Colorful Frosting
1can (16 oz.) ready-to-spread vanilla frosting
1cup thawed COOL WHIP Whipped Topping
make it

PREPARE cake batter as directed on package. Blend in 1/4 cup (4 Tbsp.) dry drink mix. Pour into 24 paper-lined muffin cups.

BAKE as directed on package for cupcakes; cool in pans 10 min. Remove to wire racks; cool completely.

MIX remaining drink mix with frosting in medium bowl until well blended. Gently stir in COOL WHIP. Spread onto cupcakes. Keep refrigerated.

Pumpkin muffins

This is a quick and easy muffin recipe that are perfect for any breakfast or special occasion.

All you need is:
1 cup of canned pumpkin
1 cake mix, your choice of flavor
I used yellow cake mix !
I like to sprinkle mine with a little powdered sugar when they are done or some cinnamon for and added touch !


Directions

Heat oven to 350. Combine the pumpkin and cake mix in a bowl. Mix. It will be thick. Grease 12 muffin- muffin tin or use baking cups. Divide mixture among 12 muffin cups and bake for 15 mins or until done. They don't get puffy like a regular cupcake.

Number of Servings: 12

Marshmallow icing

This is great on a cake or cupcake ! But you can also use it as a filling for sandwich cookies.

2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows

Directions

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
Stir in marshmallows and vanilla. Beat until they melt.

one bowl chocolate butter cream frosting

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

Directions

In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

Special butter cream frosting

This is the perfect frosting for any cake or cupcake !

1-1/3 cups shortening
5-1/3 cups confectioners' sugar
1/4 teaspoon salt
1-1/4 teaspoons clear imitation vanilla extract
1/2 cup heavy cream
Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

Stuffed blackforest cupcakes

Photo from all recipes
I saw this yummy recipe over at all recipes and they will be perfect cupcakes for summer get togethers. And who doesnt love cream cheese in the center of a cupcake!

1 (18.25 ounce) package chocolate cake mix
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling
1 1/2 cups thawed COOL WHIP Whipped Topping

Directions

Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.

Carrot cupcakes

These cupcakes looked so yummy ! They were on food network too.

Ingredients
Cupcakes:

* 3 cups all-purpose flour
* 3 cups granulated sugar
* 1 tablespoon baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 1/2 cups vegetable oil
* 4 eggs
* 1 tablespoon vanilla extract
* 1 1/2 cups, 3 (4-ounce jars) baby food carrots
* 1 1/2 cups chopped pecans
* 1 1/2 cups sweetened shredded coconut
*

Frosting:

* 1 (8-ounce) package cream cheese, softened
* 4 tablespoons (1/2 stick) butter, softened
* 1 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.

Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree. Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.

Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.

Frosting: Beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and cinnamon, in a medium bowl. When the cupcakes are completely cool, slather the tops with a generous amount of frosting.

Cream cheese filled chocolate cupcakes

I got this yummy cupcake recipe from a fellow blogger that i follow.This recipe makes about 30 cupcakes.

Ingredients for Cream Cheese Filling:
1 8 ounce package cream cheese
1/3 cup granulated sugar
1 large egg
1/8 teaspoon salt
1 cup semi-sweet chocolate chips

Ingredients for Cupcakes:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla

Directions:
Preheat oven to 350. Line a muffin tin with paper liners.

In a medium-sized bowl, beat the cream cheese, sugar, egg, and salt until smooth and creamy. Stir in the chocolate chips and set aside.
In a large bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Add the water, oil, vinegar, and vanilla. Beat on medium speed for two minutes.

Fill the muffin tins 1/2 full, and then add one level tablespoon of the filling into the center of each cup. Bake for 20-25 minutes.

White Chocolate Cupcakes with Cream Cheese Frosting

I found this recipe on baking bites and it looks so tasty.

White Chocolate Cupcakes
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 tsp vanilla extract
1 cup plus 1 tbsp milk (low fat is fine)

Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip.
Cool on a wire rack.

Makes 18 cupcakes.

White Chocolate Cream Cheese Frosting
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1-oz white chocolate, melted and slightly cooled
1 tsp vanilla extract
3 tsp milk or cream
2-3 cups confectioners’ sugar

In a large mixing bowl, cream together cream cheese, butter and melted white chocolate. Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish to pipe it onto the cupcakes instead of spreading it with a knife).
Spread frosting onto cupcakes with a knife, or transfer to a pastry bag fitted with a wide tip and pipe onto cooled cupcakes.