Rainbow Cupcakes

St. Patrick's Day is almost here and it's the perfect to time to make some rainbow treats!  These cupcakes are easy to make and a big hit with the kids.  I love how bright and festive they are!  (However, be warned that if you use food color drops instead of the concentrated gels, the colors won't be nearly as bright - they will turn out more pastel.)  Hope you all have a great holiday and keep those pesky little leprechauns from making too much mischief at your house. ;)

Rainbow Cupcakes

Author: Brittany

Serves: 24

Ingredients

• 1 white cake mix (prepared as directed on box)


• Wilton concentrated gel icing colors


• Buttercream Icing


• 1/2 cup butter, softened


• 4 cups powdered sugar


• 1 tsp vanilla extract (I left this out because I wanted the frosting to be very white)


• 3-4 Tb milk

Instructions

1. Divide prepared cake mix equally into 5 bowls.


2. Place a small amount of food coloring gel in each bowl and mix to combine - I used red, yellow, green, blue and purple.


3. Line muffin tin with cupcake liners.


4. Drop a spoonful of each colored cake mix into each cupcake liner until all the cake mix is used up. Bake at 350 for 15-18 minutes.


5. Allow to cool completely then frost with buttercream icing and rainbow sprinkles.


6. Store in refrigerator to maintain frosting texture.


7. In a mixing bowl, cream butter.


8. Beat in sugar and vanilla.


9. Add milk until frosting reaches desired consistency.


10. Makes 24 cupcakes

3.2.1311

Perfect Lemon Cupcakes

Here is a recipe for the lemon lovers of the world!  Who I know from personal experience are quite avid and loyal worshippers.  My sisters and I have been making and enjoying these amazing lemon cupcakes for a few years now, and I can't imagine why it has taken us so long to share them with you!  It all started when Brittany made this lemon cake for my birthday almost 3 years ago.  It was deliciously moist and zangy and beautifully garnished with berries.  I then tried it as cupcakes, and I was smitten!  This cupcake is the perfect combination of flavorful lemon cake and tart, buttery frosting.  I would like to say that making it as cupcakes helps with portion control, but alas it does not!  I have to get these out of the house pretty quickly when I make them or I'd eat them all myself.  Oh, and I have tried lemon jello instead of lemon pudding when I don't have pudding on hand, and it totally works great.  Pudding gives you a denser cake, which I prefer in this instance, and the jello makes for a lighter cake.  But either way, if you have a place in your heart for lemon... you are going to love these cupcakes!

Perfect Lemon Cupcakes
Submitted by Mindy ~ The Sisters Cafe

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
1/4 cup flour (This extra flour is not necessary if you are making a cake, but if you are making cupcakes they will fall in the middle if you leave this out... so don't forget! )

Frosting:
1 cup (2 sticks) butter, soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

DIRECTIONS:
For the cake, mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into lined cupcake tins. Bake at 350 degrees for 20 minutes.  If making a cake, bake 9x13 or two 9 in rounds 25-30 minutes. Don’t overbake or the cake will be too dry!

For the frosting, place the butter in a large mixing bowl. Add 4 cups of powdered sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added about 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Recipe Source: Adapted from Mel's Kitchen Cafe 

Football Whoopie Pies (from a cake mix)

Have you heard that whoopie pies are the new cupcakes according to a New York Times article.   This was the first time that I have attempted them and I have to say they were YUMMY! I don't know about replacing the cupcake, but they were a fun change!   There are so many recipes out there, but I choose this  "cheater" one using a cake mix because it was super easy and fast.  Perfect treat to make with my boys on a Sunday afternoon.  Having 5 boys who LOVE football, you can imagine these were a HUGE hit at my house!  To make the football shaped cake, I simply spooned the batter onto a silpat lined cookie sheet and using the back ot the spoon created a nice oval.  Really simple to make and these would be a perfect treat to serve for the Super Bowl coming up.

Football Whoopie Pies
submitted by Melanie~The Sisters Cafe

1 chocolate cake mix
3 eggs
1/2 cup water
1/2 cup vegtable oil

Butter-cream filling
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
1-2 TB milk

Preheat oven to 400.

In a mixer, combine cake mix, eggs, water and oil.  Whip together for 2-3 minutes.

On a silpat lined baking sheet, spoon batter in rounded mounds.  Use the back of the spoon to round out the batter into football shaped ovals.

Bake for 8 minutes.  Cool completely.

For the Butter-cream:  Mix powdered sugar and butter in mixing bowl  Stir in vanilla and milk.  Beat until smooth and spreadable.
Scoop into a pastry or ziploc bag with the end cut with a 1/2 inch opening.

Pipe butter-cream onto the bottom cookie 9wrong side up), then top with another cookie (right side up).

Enjoy!

Recipe Source:  Cake batter from jennysteffens.blogspot.com  Butter cream from Betty Crocker

Double Chocolate Cupcakes with White Chocolate Frosting and a Candy Cane Dusting

These cupcakes are made from my all time favorite cake recipe Classic Chocolate Bundt. Have you made it?  If you haven't you should--it is amazing!   I simply took that batter and instead of using a bundt pan, I divided into two mini muffin pans.  They were very moist and made the perfect base for my favorite white chocolate/ cream cheese frosting.  For Christmas I added a dusting of crushed candy cane.  They were pretty and very tasty!  I got some little  red and white treat boxes from the Martha Stewart line at Micheals and the boys helped me deliver them to our neighbors for Christmas.  Then of course we came home and enjoyed some ourselves:)  They were a big hit with my family!  I think you will love them too!

 I can't believe Christmas is in less than a week!  How are your preparations coming?  We are busy wrapping gifts, making treats and blasting Christmas Carols!  I love this time of year!  After having a "tebowing" wiseman (at the church party-no less:)  I have decided this last week before Christmas I am going to help my little family understand the significance of the Nativity better with nightly devotionals/ discussions about each character.  More on that here--I am so excited:)

Merry Christmas friends!  Good luck this last week getting everything done on your lists!

Double Chocolate Cupcakes with White Chocolate Frosting and a Candy Cane Dusting
submitted by Melanie~The Sisters Cafe

1 devils food cake mix (Dry–don’t make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips-(I used mini chips for this)

Preheat oven to 350.  Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into greased mini muffin pans.
Bake approximately 15 minutes at 350. Cool completely and frost.

White Chocolate Frosting:
8 ounces of cream cheese, softened
1 stick of butter, softened (8oz)
2 ounces of white chocolate, melted
1/2 tsp of almond or vanilla extract
3 cups powdered sugar

Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled cupcakes.

Finish off with a sprinkle of crushed candy cane or pretty sprinkles.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I thought this was the perfect recipe to welcome in October at The Sisters Cafe!  I love this time of year!  I am planning our annual 'Kicking off October' family party tonight.  We will watch the classic 'Legend of Sleepy Hollow' tonight with warm apple cider and these delicious cupcakes.  I can't wait:)  I  made these for a baby shower over the weekend and they were a big hit!  It is that time of year when pumpkin treats just seem to hit the spot!  These were really easy to make, looked cute and tasted great! I prefer to make mini cupcakes for a little bite, but you could make them in the full size too.   The cinnamon in the cream cheese frosting is my favorite part.  I love the speckled look and the flavor it adds!   I will definitely be making these again!

Also, I am hosting a really GREAT giveaway today valued at $50 to help keep your family organized at my other blog Melandboys!

Check it out here.

Have a wonderful week and Happy October...one of my favorite months of the year!!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
submitted by Melanie~The Sisters Cafe

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, beat together sugars and oil.  Add eggs and vanilla beating until well mixed.  Add pumpkin and buttermilk until incorporated.  In a separate bowl combine the dry ingredients and whisk.  Add to pumpkin mixture and beat until creamy.  Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full.  Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean.  Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water

Beat together the cream cheese and butter.  Add half of the powdered sugar, salt, cinnamon and vanilla.  Beat until fully incorporated.  Add the remaining powdered sugar and water, until desired consistency is reached.  Beat on medium high until light and fluffy.  Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar!  Enjoy:)

Tres Leche Cupcakes

Oh my goodness these cupcakes were sooo good!!  Have you ever had Tres Leche at your favorite Mexican restaurant?  Well it is a  moist and sweet treat made from 3 milks, thus the name.  Anyway, I made these little cupcakes for Cinco de Mayo along with little mini chili pepper pinatas and they were a HUGE hit!  I will definitely be making these more often and not just for Cinco de Mayo.  My husband said they were the best cupcakes he ever had!  They were DELICIOUS!

And I will post the directions for the mini pinatas on Melandboys soon.  They were super easy and fun!

But if you are looking  for a fun craft to do with your kids now check out these Crayon Cars--so fun!!

And don't forget to enter the $100 Best Buy Giftcard giveaway here.

Tres Leches Cupcakes

I used this recipe for the cupcakes--it is a little more substantial.
Easy White Cupcakes

1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract

Mix all dry ingredients with a  whisk, then add wet ingredients. Beat for two minutes until fluffy..

Fill paper liners 3/4 full and bake according to box directions.  Makes 36 cupcakes.

Tres Leche Cupcakes

24 cupcakes

8 oz. evaporated milk

1 can sweetened condensed milk
1 pint whipping cream, divided
3-4 Tbsp. Hershey’s Caramel Syrup  (I left this out)
Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)
Juice of 1 lime (optional)--I did not do this
Bake cupcakes according to recipe directions in FOIL LINERS. This is very important because it helps contain the milk mixture.
After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.

In a medium bowl, whisk together the evaporated milk, sweetened  condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the  milk mixture over each cupcake. Place the cupcakes in the refrigerator  until ready to serve.

When ready to serve, beat the remaining 1 1/4 c. of whipping cream until  medium peaks form. Gently fold in the caramel syrup and pipe or dollop  the whipped cream on each of the cupcakes. If desired, toss the sliced  fruit with the lime juice and top the cupcakes with the sliced fruit.  Serve on a small plate with a dessert spoon.

Recipe Source:  Our Best Bites

Vanilla Bean Buttermilk Cupcakes with Best Ever Vanilla Bean Frosting

I know the title is a mouthful, but believe me... these cupcakes are divine.  The best ever vanilla cupcake you will ever eat.  (I actually made another version with sour cream the same day, and I liked this recipe way better).  And the frosting?  Don't even get me started.  Mel's Kitchen Cafe calls it magical, and I definitely think it is enchanted.  The frosting takes a little planning, but it really isn't hard.  And it is definitely the best frosting I have ever eaten.  Now the combination of the best ever vanilla cupcake and the best ever frosting?  I dare you to eat one without "mmmm..." escaping your lips!  I think these cupcakes would be darling for the 4th of July in the red liners with a little blue sugar sprinkled on them.. but alas, I didn't have the foresight to buy it this time and didn't have any on hand.

Vanilla Bean Buttermilk Cupcakes with Best Ever Vanilla Bean Frosting

Submitted by Mindy ~ The Sisters Cafe
Vanilla Bean Buttermilk Cupcakes

1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract)
1/2 cup buttermilk

Preheat oven to 350 for light aluminum or silicone muffin pans or 325 for dark, nonstick muffin pans.  Line about 16-24 muffin cups and set aside.

In a medium bowl, whisk together dry ingredients.  In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. Mix in eggs and egg yolk one at a time and then mix in the vanilla.  Add 1/3 of the flour mixture to the wet ingredients.  Combine.  Add 1/2 of the buttermilk.  Mix.  Add another 1/3 of the dry indredients.  Mix. Add the final 1/2 of the buttermilk.  Mix and then add the final 1/3 of the dry ingredients.  Mix until combined and the batter is smooth.  Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway.

Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.  Don't overbake!

Remove the cupcakes to a wire rack to cool completely.

Enchanted Vanilla Bean Frosting

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Chill this frosting for 30-60 minutes prior to piping.  I chilled it about 40 minutes, and it worked great!

*Makes about 4 cups frosting (plenty for two 9-inch cake layers)

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used skim milk, and it was fantastic)
2 teaspoons Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract)
1 1/2 cups (3 sticks) butter, cut into 24 pieces and softened at room temperature

In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.

Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.

Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. Chill 30-60 minutes before piping.

Recipe Source: Mel's Kitchen Cafe

 

Heavenly Coconut Cupcakes

**Melanie will post the winner of the giveaway tomorrow. Sorry for the delay!  She lives in the area of Tennessee where the tornado hit, and while she and her family are okay, her internet and phone have been down.  Our hearts go out to all those affected by the disaster.**

Calling all coconut lovers!  These cupcakes are a little taste of heaven.  I'm thinking they may be perfect for Mother's Day.  They are pretty easy, but they taste gourmet.  And doesn't spring make you crave anything that makes you warm?  How can you eat a coconut cupcake without daydreaming of sun, sand, and ocean waves?  Ahhh.... hope you enjoy!

Heavenly Coconut Cupcakes
Submitted by Mindy ~ The Sisters Cafe

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
3/4 cup butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract

Frosting:
1 cup (2 sticks) butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk, room temperature (see note below*)
1 1/2 teaspoons vanilla extract (can use seeds scraped from 1 split vanilla bean for a more 'gourmet' cupcake)
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut (for garnish - I use raw, but lightly toasted would be awesome, too)

Preheat oven to 350 degrees. Line standard muffin tins with liners. Whisk flour, baking powder, salt, and coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and egg whites, 1 at a time, beating after each addition.

Reduce speed to low.  Add coconut milk and vanilla. Add dry ingredients to butter mixture.  Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk*, vanilla, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.  Frost cupcakes and sprinkle with coconut.

*For reduced coconut milk (I don't think this step is necessary unless you want to pipe the frosting.  If you use the coconut milk right out of the can, the frosting separates slightly, which is not noticeable when you spread it and sprinkle with coconut.  But if you want to pipe the frosting, I would reduce the coconut milk first.)

Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

SISTERS CAFE ON TV TODAY:)

We just finished filming a segment with Kelly and Casey on the Fresh Living show.  To watch the segments (there are two) click here. It was so much fun!  It will air today at 1pm on Utah's  KUTV Channel 2!  We featured two favorite recipes:

*Honey Lime Enchiladas

*Lindt Truffle Chocolate Cupcakes.

We also shared some ideas and tips  about creating family dinners! You can read more about this under our 'Food For Thought' tab up top!

Love,

The Sisters

Lindt Truffle Chocolate Cupcakes

I love love love Lindt Lindor Truffles.  Really, who doesn't?  High quality, creamy, melt in your mouth chocolate.  Mmmm.  How can perfection be made any better?  Well, how about combining Lindt truffles with...

 

...chocolate cupcakes and cream cheese frosting!

The result?   The most amazing, out-of-this-world cupcake I have ever eaten. EVER.  And I am not the only one who thought so.  I made these for a family lunch following my baby's blessing, and everyone in attendance gave rave reviews.  Even my mom, and she really isn't a cake kind of girl.  So if you really want to wow your love this Valentine's Day, I suggest you pick up the supplies and be ready to knock some socks off.  Why not wow your friends and family, too?  I mean, it does make a few cupcakes...  Thanks to my friend Brandi Fotheringham for introducing me to my newest love!

P.S.  I made the cupcakes the night before the blessing, and they were absolutely fabulous the next day.  But I did test one the night before when the chocolate was still kind of warm in the center of the cupcake, and it was wonderful, too.

P.P.S. I tried white chocolate and dark chocolate truffles, as well.  Not as good.  I think milk chocolate is definitely a must here.

Lindt Truffle Chocolate Cupcakes
Submitted by Mindy ~ The Sisters Cafe

1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24

Unwrap milk chocolate Lindt truffles and place in a bowl for use later.  In a separate bowl, add all ingredients and mix well.  Fill cupcake liners 2/3 full.  Bake at 350.  After five minutes, lightly press a Lindt truffle into each partially baked cupcake.  Let the cupcakes bake an additional 13 minutes (total of 18 minutes).  Cool completely, then frost with cream cheese frosting.

Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla.  Slowly add powdered sugar.

Meyer Lemon Cupcakes

These lemon cupcakes are so yummy! I love the sweet&tart cranberry filling and the rich lemony cream cheese frosting.... mmm!  These are a fun Valentines treat with the bright cranberry center.  Hope you enjoy!

.

Meyer Lemon Cupcakes

Submitted by Erin  ~  The Sisters Cafe
Recipe from cupcakeblog.com

Makes ~28 regular cupcakes

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup meyer lemon juice
zest of one meyer lemon

Preheat oven to 375°. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Add the lemon juice and lemon zest, beat to combine. Scoop into cupcake papers about half full. Place cupcakes in the oven and turn the oven down to 350°. Bake for 22-25 minutes until a cake tester comes out clean.

To assemble cupcakes: Fill cupcakes by cutting out a cone from each cupcake. Flip the cone and cut off the excess.  Set the top aside. Fill each cavity with the tart cranberry filling. Replace each top.   Frost with the meyer lemon cream cheese frosting. (I put the frosting in a piping bag with a star tip.)

Tart Cranberry Filling

Half of a 12-ounce bag of fresh cranberries
½ cup water
¼ cup sugar

Rinse and pick through cranberries. Add to a medium pan with water and sugar. Bring to a boil stirring to dissolve sugar. Let the mixture boil for ten minutes. Remove from heat and allow to cool. Store in the refrigerator for 2 hours or overnight.

-

Meyer Lemon Cream Cheese Frosting

1 sticks (½ cup) butter, room temperature
¾ of a 8-oz package of Philly cream cheese
1 ½ - 2 cups sifted powdered sugar
½ tablespoon meyer lemon juice
zest of one fourth of a meyer lemon

-

Beat butter at medium speed until creamy. Add cream cheese and beat until combined.  Sift 1 ½ cups of the powdered sugar into the butter and cream cheese. Add the lemon juice and zest. Beat until combined. Add more sugar until you get to the consistency and sweetness you like. I used 2 cups.

Brownie Bites with White Chococlate Frosting-and Decorative Chocolate Hearts

Goodness, that is a very big title for such a small treat!

Don't be fooled by the fancy name, because actually these little brownie bites are easy to make! I used a brownie mix that I happened to have in my pantry for the base. While they cooked I whipped up a FABULOUS white chocolate frosting recipe that I got from my sweet friend Starlie. Let me tell you--it is a great frosting--that I love!

I had planned on picking up some big beautiful raspberries that I had spotted at Costco and placing one on top of each brownie bite. Unfortunately when I was ready to make these, the raspberries were gone! I ended up using some dainty chocolate hearts and XOXOs for garnishes that I made out of melted chocolate. I finished them off with a dusting of sprinkles. I think they turned out very pretty, and they tasted GREAT!

A perfect little treat for your loves on Valentine's Day!

For a fun and easy Valentine DIY banner go here.

Brownie Bites with White Chocolate Frosting and Decorative Chocolate Hearts
Submitted by Melanie ~ The Sisters CafeBrownie base:
1 boxed brownie mix or try our Perfect One Bowl Brownie recipe (cake like brownies work best)

Mix according to directions, but instead of using a 9x13 spoon batter into a lightly greased mini muffin pan. I used about a tablespoon of batter in each mini muffin cup. Bake for 12-15 minutes. Don't overcook.

White Chocolate Frosting:
8 ounces of cream cheese, softened
1 stick of butter, softened (8oz)
2 ounces of white chocolate, melted
1/2 tsp of almond or vanilla extract
3 cups powdered sugar

Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled brownie bites.

Chocolate Hearts:
Melt some semi sweet chocolate chips on the top of a double broiler or in a bowl in the microwave at 50% power. I usually do it in the microwave. Start out with 30 seconds and then stir, and then 15 second increments until they are melted.

Put the melted chocolate into a pastry bag with a very small tip (#2,3,4 would work) or you can use sandwich bag. Simple scoop the melted chocolate into the bag and cut a tiny bit of the corner off (really small).

Have a silpat (or waxed paper) lined cookie sheet ready. With your pastry or sandwich bag of melted chocolate, write XOXO or draw hearts onto the silpat lined sheet. When you have the amount desired put the whole tray into the freezer to set for 10 minutes or so. Once the chocolate is set, carefully lift them off and place on the top of the frosted brownie bite. ENJOY!

Happy Valentine's Week!

Chocolate Cupcakes with Peanut Butter Frosting

If you're a chocolate-peanut butter lover, you're going to love these. This frosting is much easier than you would think and tastes so creamy and gourmet. First make your favorite chocolate cupcake recipe. This is definitely the time you can get away with a cake mix - everyone will be focused on the frosting! However, if you want to double impress, try making cupcakes with this recipe...that would be awesome! This frosting recipe will frost 24 cupcakes rather sparingly, which is what I like since it is so rich. However, if you want them to look beautiful with a thick frosting layer, it will frost about 18. (FYI, that is what is pictured) Perfect with a tall glass of cold milk!

Peanut Butter Frosting

submitted by Brittany

printable recipe here

1 1/4 cup powdered sugar
1 cup creamy peanut butter
5 Tb butter at room temperature
1 tsp vanilla extract
1/4 tsp salt
1/3 cup milk

Combine all ingredients but milk in a bowl of electric mixer. Mix on med-low until creamy; scraping down sides occasionally. Add milk gradually with mixer in high speed until frosting is smooth and desired consistency. Frost your cupcakes and refrigerate. The butter in the frosting will melt and ruin the smooth texture of the frosting if you leave it at room temperature. If you need to bring them to a function where they will be out for more than 2 hours, I would go so far as to partially freeze them before going so they stay cold. Just an idea...

Black Bottom Cupcakes

My friend, Katie Johnson, made these for a special devotional evening we put together for the young girls in our church. These cupcakes were gorgeous with cream cheese frosting piped on them in little stars that covered the tops, with a sprinkling of round white nonpareils. But the real appreciation came when everyone tasted them. They are absolutely divine. Seriously, they are so rich and delicious. I'm not much of a fan of cupcakes, really. So imagine my surprise when I bit into one of these heavenly chocolaty decadent cupcakes! It was a moment never to forget....

:)

Anyway, they are very easy and the cream cheese frosting is completely optional. This time I made these for a treat for my family, so I didn't add the frosting since they are very yummy without it. But if I was making these for a special baby shower or brunch or something, I would pipe the frosting on the tops just like Katie did. They were very pretty.

Black Bottom Cupcakes
submitted by Erin  ~  The Sisters Cafe

8 oz cream cheese
1 egg
1/3 c. sugar
1/8 tsp salt
1 (6-oz) pkg semisweet chocolate chips (I HIGHLY RECOMMEND Mini Chocolate Chips. They are PERFECT!)
1 ½ c. sifted flour
1 c. sugar
1 tsp soda
¼ c. cocoa
½ tsp salt
1 c. water
1/3 c. oil
1 T. vinegar
1 tsp vanilla

Beat cream cheese, egg, sugar and salt in a bowl. Stir in chocolate chips (mini sized is best!). Set aside. Beat all remaining ingredients until blended. Fill cupcakes liners 1/3 full. (Yes, that's right - use cupcake liners! With the rich centers they are likely to fall apart after baking if you try to extract them from the tin without liners.) Top each with a heaping spoonful of cream cheese mixture. Bake at 350 for 25 to 30 minutes. Makes 1 ½ dozen.

Cream Cheese Frosting

4 oz cream cheese
3 T. softened butter
1 tsp vanilla
1 ¼ to 1 ½ c. powdered sugar

Beat together, adding milk and more powdered sugar to desired consistency and quantity. (There's a chance you may need to double this if you are piping the frosting.)

Cream Soda Toffee Cupcakes with Buttermilk Brown Butter Frosting

I saw this recipe in my Better Homes and Garden magazine, and I have been wanting to try it ever since.  A Suzanne Conrad won a prize for it, and I must say I think she deserved it!  I finally had toffee bits, buttermilk, and cream soda at the same time.  So after a night out to dinner with my husband, I decided to give them a try.  My husband was waiting for me to start a movie, so I didn't end up waiting long enough for the butter to brown and they were still fabulous!  Very different and delicious.  I will definitely be making these again... but with true brown butter frosting.

Cream Soda Toffee Cupcakes with Buttermilk Brown Butter Frosting
Submitted by Mindy ~ The Sisters Cafe

Cream Soda-Toffee Cupcakes:
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1 1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces

Preheat oven to 350 F.  Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.  Combine four, baking powder, baking soda, and salt; set aside.  In large bowl beat butter with electric mixer on medium to high 30 seconds.  Add sugars; beat until well combined.  Beat in eggs, one at a time, on low until combined.  Beat in molasses and vanilla.  Alternately add flour mixture, buttermilk, and cream soda to butter mixture, bating on low speed after each addition until combined.  Stir in 1/2 cup of the toffee.  Fill cups 3/4 full.  Bake about 18 minutes or until tops spring back when lightly touched.  Cool in pans on racks 5 minutes.  Remove from pans; cool.  Frost; top with remaining toffee.

Buttermilk Brown Butter Frosting:
1/2 cup butter
2 cups powdered sugar
1/2 tsp. vanilla
1/8 tsp. ground nutmeg
dash of salt
1-2 Tbsp. buttermilk

In saucepan, heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool.  In bowl beat 1/4 cup softened butter with mier on medium 30 seconds.  Add cooled brown butter; beat until combined.  Add powdered sugar, vanilla, nutmeg, and dash of salt.  Beat in 1-2 Tbsp. buttermilk until spreadable.  Use immediately.  If frosting begins to set up, stir in a small amount of boiling water.