Summer Dessert

One of my favorite summer desserts -

angel food cake topped with sliced strawberries and cool whip

Patriotic Cupcake

An easy cupcake for the 4th of July....

Chocolate cake
white vanilla buttercream frosting
red sprinkles
blueberry.

Strawberry Pink Champagne Cupcakes

Cake
1 box white cake mix
1 1/3 cup champagne
3 egg whites
2 tablespoons vegetable oil
1/2 cup chopped strawberries


Combine all ingredients, add red food coloring until desired color is reached, bake as directed.

Frosting
1/2 cup butter or margarine (1 stick)
1 lb (1 box) powdered sugar
3-5 tablespoons pink champagne
Red food coloring

Beat butter with electric mixer.  Alternately add powdered sugar and champagne.  Add 5-10 drops of red food coloring until desired color is reached. 

Decorating
Using Wilton tip #1M start from the outside edge and swirl frosting in.  Top with sugar crystals. 

Cupcake does not require refrigeration.

Fruit Cupcake

Cake
1 box yellow cake mix
8 oz can of crushed pineapple in juice

Prepare cake as directed replacing water with juice from crushed pineapple.  If not enough to replace, add additional water to make up the difference.  Mix and add the crushed pineapple.

Bake as directed.

Filling
1 4 serving size cook and serve vanilla pudding
4 oz cool whip
1 jar marshmellow fluff

Prepare vanilla pudding.  Allow to cool.  Once cooled add the cool whip and marshmellow fluff, stiring with a spatula to combine.  Set aside and refrigerate.

Decorating
1 can mandarin orange segments - drain liquid and pat segments dry with a paper towel
3 kiwis - sliced to produce 24 slices
blueberries

Once cupcakes have cooled take out the center/middle (approximately 1 teaspoon).  Fill with the pudding mixture.  Top with a slice of kiwi, one orange segment and blueberries.  Refrigerate until serving.

Note: Cupcakes can be made the day before, however, fruit should not be added until a few hours before serving.

"Clancy the Caterpillar" Cupcakes

This is hands down one of my favorite "kid birthday" cupcake themes.  My mom made this for me when I was in elementary school and it was always a success (although, I have to admit, a bit of a pain to transport).  It's easy, can be for a boy or girl, and no matter how many guests you plan to have, it can be made to be as long or short as needed.

"Clancy the Caterpillar" Cupcakes

Basic cupcake (any flavor, these happen to be strawberry and yellow cake) in matching wrappers.  By using solid colors it will make the design look less busy.

Frost with basic vanilla buttercream dyed with any color of food coloring.  Decorate using the decorating tip of your choice - I like the star tip because it looks fancy.

Wrap a cake board with wrapping paper and plastic wrap.  I like to use green in order to stick with the theme.  Press and Seal plastic wrap works well as a topper (less folding and sticking to itself).

Creating Clancy...


What you'll need
- Two M&Ms
- Shoestring licorice (or pull & peel)
- Gum drops
- Toothpick


On the first cupcake, use M&Ms for the eyes and either frosting or a piece of licorice for the mouth. 


Using a toothpick, make small holes in the side of each cupcake wrapper of the "body".


Cut licorice into pieces long enough to insert into the cupcake and hit the cake board.  About 2 inches

Match up gumdrops so that each cupcake will have a matching set of "shoes".  Using a toothpick, make a hole in the top of the gumdrop.  Insert a pice of licorice into each gumdrop.  Then insert the other end into the cupcakes. 

Arrange on the wrapped cakeboard. 

To make it a little more creative - arrange the gumdrops around the cake board and use frosting dyed green to make some grass. 

Mint Cookie Cupcake

Mint chocolate happens to be one of my favorite flavors of pretty much everything - ice cream, cookies, and now.. cupcakes!

Cake

I'm a fan of the recipe on the Hershey's Cocoa Powder box and then adding to it.

Preheat oven to 350.

Dry Ingredients
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda                         
1 tsp salt
1 cup crushed chocolate mint cookies

Wet Ingredients
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla.  Beat with electric mixer on medium speed.  Stir in boiling water. 

Evenly distribute batter into approximately 30 cupcake liners.  Bake for 23-27 minutes.


Frosting/Decorating

Mint Buttercream

1 stick (1/2 cup) margarine
1 pound powdered sugar (~4 cups)
3-4 tablespoons milk
1 teaspoon peppermint extract

Using electric mixer, beat margarine until fluffy, alternately add powdered sugar and milk.  Add peppermint extract.  Add additional powdered sugar/milk until desired consistency is reached.

Frost cupcakes - I cut a whole in a plastic baggy and squeezed it onto the cupcake, swirling from the outside edge towards the center

Chocolate Ganache and Cookie Crumbs

1/3 cup heavy cream
1 cup mini chocolate chips

Place chocolate chips in a bowl.  Heat heavy cream in a separate container (either in a sauce pan on the stove or microwave - I prefer stove top) to boiling.  Pour heavy cream into chocolate chips and stir with a whisk until mixture is smooth.

Set aside ganache in order for it to cool slightly.

Crush up oreos (about 20).  I use a food processor to make fine crumbs.  Place in a bowl.

Dip cupcakes into chocolate ganache until frosting is covered then dip into cookie crumbs.

Flower Cake

Sometimes you just need a pretty cake.  This one was inspired by my love affair with warm weather and spring flowers.

Basic yellow cake with chocolate buttercream frosting and decorated with colored vanilla buttercream