Tag Archives: baking

Tres Leches Layer Cake

Posted on May 2, 2014 by Ruthanne

This traditional sponge cake is soaked in a vanilla 3-milk sauce and layered with dulce de leche. Topped with whipped cream and fresh fruit, it is a light and refreshing dessert.

It’s nearly Cinco de Mayo time! I first tried Tres Leches cake in Mexico. I had taken a group from our church down to a tiny village in Sinaloa. We had spent the week building, painting, doing electrical work and laying cement. It was my birthday while I was there, and some of the ladies from the church made me a HUGE tres leches cake. It was DELICIOUS! When I asked for the recipe, they all looked at me funny and said- it’s tres leches cake..? (like everyone knows how to make that!!!)

Since then, I’ve tried this cake at other places in Mexico and in the states. I’ve noticed that there are two kinds: The firm, sweet and moist kind, and the dripping with milk kind. I really don’t like the dripping with milk kind…that consistency is really gross to me- and cake should never be gross!

I researched lots of recipes, and discovered that there are two varieties: a butter based sponge cake and an egg based sponge cake. The egg based one is the one I liked. It soaks up all that yummy sauce and stays firm, while the other just sits in a puddle of sauce…YUCK!

All of that said, this is an egg based recipe that I found on a lovely blog called Pati’s Mexican Table. My research paid off- this was a FABULOUS cake! Here’s the recipe: (printable version)

INGREDIENTS

Cake

9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all purpose flour

Vanilla Sauce:

1 (14oz) can sweetened condensed milk (I used La Lechera brand)
1 (12oz) can evaporated milk
1/2 cup heavy cream
1 tablespoon vanilla extract

Topping/filling

2 cups heavy whipping cream
1/4 cup confectioners’ sugar
fresh fruit for garnish
1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)

DIRECTIONS:

Preheat oven to 360F degrees and spray two 8 or 9 inch cake pans with non-stick spray. Cut a circle out of parchment paper to place in the bottom of each pan to help these cakes come out of the pan cleanly.
Divide eggs into 2 bowls. Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
Beat the egg whites on medium-high until they form soft peaks. Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
Beat the vanilla into the egg yolks until combined.
Add the yolks to the whites and use a spatula or large spoon to gently fold them together.
Add flour and gently mix until completely combined.
Divide batter evenly between the 2 pans and bake for 20-25 minutes. The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
Cool completely, run a small knife around the edges and tip cakes over on a plate. Remove parchment paper.
Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
Poke (lots!) of holes in the top of each cake with a fork and carefully pour sauce over the top, dividing it evenly between the 2 cakes.
Place one cake on a serving plate, spread dulce de leche caramel over the top, stack second cake on top.
Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
Frost cake and serve with fresh fruit. Refrigerate until serving.

My thoughts: I was so pleased with how yummy this cake was. The sponge cake is very firm and easy to work with, even when it’s soaked with sauce. You can make this in a 9×13 inch pan too- I just wanted the tall layer cake look~ and that caramel in the middle? Oh my… take a look at my pictures- it partially soaks in to that bottom layer and gives it a rich caramel flavor. I think you all are going to love this cake!! I hope you get a chance to try it!!! Enjoy!!!! ~r

Other cinco de Mayo recipe ideas:

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Posted in Cakes and tagged baking, best, cake, caramel, cinco de mayo, dessert, dulce de leche, easter, evaporated milk, fruit, layer cake, mothers day, refreshing desserts, sponge cake, spring desserts, summer desserts, sweetened condensed milk, Tres Leches, whipped cream, whipping cream. Bookmark the permalink.

Rocky Road Cupcakes!

Posted on April 25, 2014 by Ruthanne

These chocolate cupcakes are filled with creamy marshmallow and topped with a rich ganache frosting, marshmallows and almonds! YUM!!!!!

These are fork-eating cupcakes! You’ll love that combination of rocky road flavors in these rich and messy-to-eat cupcakes.

I absolutely love this frosting. I have used ganache for many recipes, but I’d never taken the time to whip it up into a frosting. Now that I’ve tried it, I will be back for more- this frosting is so rich and chocolatey!!! Ready for a recipe?

Here you go: (printable version)

INGREDIENTS:

One box of chocolate cake mix (with oil, water and eggs to make according to package)
One large jar (13 oz) of Jet-Puffed Marshmallow Creme
One bag of semi-sweet chocolate chips *
1/2 cup of whipping cream *

(*double these two ingredients if you want to pile your frosting high like mine is)

One bag of mini-marshmallows
1 cup of slivered or sliced almonds
a little white chocolate to drizzle on top, if desired

DIRECTIONS:

Start your frosting first, as it needs to chill before you beat it, and double the recipe if you want piles of frosting like mine. I went a little overboard for fun pictures!! 🙂
Place 1/2 cup of whipping cream into a medium saucepan and heat it on the stove until the cream starts to bubble just a bit on the edges, stirring as it heats. Turn off the heat, add the chocolate chips and cover for 5 minutes.
Stir melted chocolate and warm cream together until completely smooth (a “ganache”). Put it in a medium bowl and refrigerate until it is a cool, spoonable consistency (30 minutes to an hour).
Make cake mix according to box, and divide equally into 24 cupcake lines placed in a muffin tin.
Bake as directed on box, and cool completely.
Core cupcakes using a small knife, or a cupcake corer. I used the Chicago Metallics one, and for $4 there is just no reason to not get one- it makes filling cupcakes SOOOO easy! Isn’t your birthday coming up???

Spoon entire jar of marshmallow fluff into a gallon-size zip-top bag and clip a corner off with scissors. Squeeze the marshmallow into the middle of each cupcake and then trim a little of the core you removed and place the “lid” back on top of the filling.
Remove cooled chocolate ganache from refrigerator and beat on high until light and fluffy.
Place icing in a gallon size zip-top bag that has been fitted with a decorating tip in one corner, and pipe icing onto the cupcakes.
Decorate with almonds, and mini marshmallows. I also added some mini chocolate chips (because I had some leftovers from another recipe) and I melted some white chocolate to drizzle on top. Be creative and make these little marshmallow-y cupcakes irresistible!!!!

My thoughts: These are FABULOUS cupcakes. I love the gooey marshmallow creme surprise in the middle! And that frosting….. oh my. A few tips: the frosting does harden up, so get those almonds and marshmallows placed in it as soon as you are done piping the frosting on. This is good, because it holds all those yummy toppings in place! Also, store these all sealed up. You know what happens when you leave the bag of marshmallows open? Yucky, rubbery, dried up marshmallows! The same will happen if you just let these set out.

I hope you love these little yummy desserts!!!! ~r

Want some other ideas for that new cupcake corer? We love filled cupcakes here at Easybaked! Here’s a few of our favorites:

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Posted in Cupcakes and tagged almonds, baking, best, chocolate, chocolate chips, cupcake, cupcake corer, cupcakes, dessert, fancy cupcakes, filled cupcakes, frosting, ganache, marshmallow, recipe, rocky road, unique dessert, whipped ganache frosting, white chocolate. Bookmark the permalink.

Caramel Oreo Brownie Bars

Posted on March 22, 2014 by Ruthanne

Rich and gooey, these brownies are filled with soft caramel and Oreo cookies. Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are. It is hard to describe the yumminess…You need to try these. I need to make these again, because they are already gone.

I’ve shared this recipe before on Easybaked, a very long time ago. It is a wonderful recipe I called caramel chip bars. This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!! Lol.

These are very versatile brownie bars. I make them all the time with a variety of cake mix flavors and chips. It is a perfect way to use up half-empty bags of chips.

This time….I added Oreos, and the result was too incredibly yummy to not share with you all. So here you go: (printable recipe)

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1 bag of semi sweet chocolate chips
1 bag of white chocolate chips
1 box of Double Stuf Oreos
1/2 cup of butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees.
Line a 9×13″ cake pan with foil.
Combine cake mix, oil and eggs.
Blend well and stir in all of the chips (mixture will be very thick).
Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).
Bake for 10 minutes.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Spread caramel over Oreos.
Top with remaining cake/chip mixture.
There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel. Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered. It is ok to have a few gaps.

Bake an additional 25 to 30 minutes.
Remove from oven and cool 20 minutes.
Gently lift from pan and peel foil from edges.
Cool completely before cutting. Makes about 24 bars.

My thoughts: You have to make these!!!!!!! YUM!!!!!

Love caramel? We do too!!! Here’s a few more caramel- filled recipes from Easybaked:

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Posted in Bar cookies, Brownies, Candy, Cookies and tagged amazing, baking, bar cookies, best, brownie, cake mix, caramel, chocolate, chocolate chips, decadent, delicious, dessert, Kraft caramels, layered bars, oreo, Oreo dessert, recipe, rich, white chocolate. Bookmark the permalink.

Lime Soda Cupcakes!

Posted on March 8, 2014 by Ruthanne

Sweet lime cupcakes topped with a swirl of marshmallow buttercream.
A perfect flavor combination!

A while back, I shared with you an impossibly difficult (but amazingly yummy!) candy recipe from my friend Gail. It was a recipe for Opera Creams passed down to her from her grandmother. We spent the entire day together, candy making. For lunch we ran up to a little soda fountain from the 50s that is still in business. (Arnolds Drive In, for you folks that live near Indiana) They have burgers and fries— and yummy soda fountain drinks. Gail recommended the “Ole Green River” and I got the most wonderful lime phosphate topped with marshmallow cream. It was beautiful and as that marshmallow dissolved into the drink…? Unbelievably good. Here’s my Instagram record of it:

I’m not sure what brought it to mind the other day, but I decided to use those flavors to create a cupcake version of that yummy Ole Green River. I think they turned out great. Nice and green for St. Patricks Day!!!

Here’s the recipe: (printable version)

INGREDIENTS (makes 24 cupcakes)

One boxed white cake mix, plus oil, water and eggs to make according to box.
One small packet of Lime Jell-O.
4 sticks of salted butter (at room temperature)
2 teaspoons of clear vanilla
3 cups of powdered sugar
2 jars (7 oz. each) of Jet-puffed marshmallow creme
White food coloring (optional- only if you want that bright white marshmallow color.)
Sprinkles and decorations as desired.

DIRECTIONS:

Make cake mix according to box, but add Jell-O along with other ingredients.
Divide batter evenly into 24 cupcake liners in muffin tins.
Bake according to box, a toothpick inserted into the center of one should come out clean.
Allow cupcakes to cool while you prepare frosting.
Combine (room temperature) butter, vanilla, and powdered sugar in a large mixing bowl and beat on low until combined.
Beat on high for several minutes until light and fluffy.
(optional) add white food coloring at this point, to whiten up all that butter- I did not have any, so you can see my icing is more of an ivory color.
Add marshmallow creme to frosting and beat until completely incorporated.
Spoon frosting into a large zip top bag that has been fitted with a decorating tip, and pipe frosting over cupcakes.
Decorate as desired (paper straws are fun!!!!!!)
Enjoy!

My thoughts: I really loved these flavors together. Marshmallow and lime. So yummy. The cupcakes are very moist because of the Jell-O, so take care unwrapping them, they are a little more likely to fall apart than other cupcakes. I experimented with the marshmallow butter cream, just adding the fluff to my usual buttercream recipe, and I thought it was fabulous. The marshmallow flavor was not lost! I hope you enjoy these little treats, and if you’re ever near a soda shop that has lime phosphates on the menu, ask for one with marshmallow cream on the top! Enjoy! ~r

Other fun St. Patrick’s Day treats you might want to try:

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Posted in Cupcakes and tagged baking, best, buttercream icing, cupcake, cupcakes, dessert, green, jell-o, Jell-o cupcakes, lime, lime phosphate, lime soda, marshmallow, marshmallow buttercream, marshmallow fluff, paper straws, St. Patricks Day, st. patricks day dessert, white cake mix. Bookmark the permalink.

Chocolate Raspberry Cheesecake

Posted on February 28, 2014 by Ruthanne

Creamy chocolate cheesecake topped with a layer of raspberry and sour cream. Unbelievably yummy!!!

If you follow my blog on a regular basis, you will remember this cheesecake from last fall. It is my Aunt’s recipe and it is literally the best cheesecake I’ve ever eaten. It is so creamy and smooth…oh my.

I decided to add a few twists to the recipe by making it chocolate and adding raspberries to the topping. It worked beautifully and added so much flavor! It is really quite easy to make. I hope you enjoy it as much as I did!!!!

Here’s the recipe (printable version):

INGREDIENTS:

Crust:

1 1/4 cups Honeymaid graham cracker crumbs
5 tablespoons butter, melted
3 tablespoons sugar

Filling:

3/4 cup sugar
3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
pinch of salt
1 cup of semi-sweet chocolate chips

Topping:

1 pint (2 cups) sour cream
1/2 cup sugar
1 tsp. vanilla
pinch of salt
1/3 cup of canned raspberry pie filling

DIRECTIONS:

Preheat oven to 350F degrees.
In a medium bowl, combine crust ingredients together until well combined.
Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.
For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
Add the eggs, one at a time, beating between each addition.
Add the vanilla, lemon juice and salt and beat until smooth and creamy.
Melt the one cup of chocolate until smooth, and add to cheesecake mixture, beating until completely incorporated.
Pour into crust.
Bake at 350F degrees for 35-45 minutes.
While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
Pour topping over hot cheesecake, gently spreading to edges.
Return cheesecake to oven and bake for an additional 12-15 minutes.
Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.
Refrigerate several hours (or overnight)
Run a small knife around the edges of the pan and remove them before serving.
Serve with extra raspberry pie filling– YUM!
Enjoy!!!!

My thoughts: You can see in my pictures that I added a cup of raspberry pie filling over the crust before I poured the cheesecake batter in. It was really yummy, but made it hard to remove the bottom of the springform pan (which I always do before pictures). If you don’t mind leaving the bottom on, this is a yummy addition to the recipe! Just gently spread it out over your graham crust and pour the cheesecake over the top.

We love raspberries here at Easybaked! Check out our other yummy raspberry recipes!

11 Comments

Posted in Cheesecakes and tagged baking, best, best dessert recipe, cheesecake, chocolate, chocolate cheesecake, chocolate chips, Cream Cheese, dessert, easter, easy cheesecake recipe, family, fancy, fruit, party, philadelphia cream cheese, pink, raspberry, raspberry pie, raspberry pie filling, raspberry sauce, recipe, sour cream topping, valentines day. Bookmark the permalink.

Coconut Brownie Cups

Posted on February 19, 2014 by Ruthanne

These moist little brownie cups have a layer of creamy coconut and a yummy fudge topping. Beautiful and easy to make, these are sure to impress!

I’m addicted to coconut. I really do love it in everything. Have you seen the coconut Oreos? The coconut M&Ms? The coconut Hershey kisses? Yeah….there’s no better flavor in my book! That said, if you hate coconut (as many of my friends do), these little brownie cups can be made with other flavorings. I’ve made them with mint, maple and raspberry flavorings and all of them are delicious! You can add a little food coloring to make them pretty too. This is a really fun, easy and versatile recipe- and I think you are going to love it!!

Here’s the recipe, it makes 24 cups: (printable version)

Brownie:

1cup butter
2 cup sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1 cup milk

Coconut filling:

5 cups powdered sugar
8 tablespoons melted butter
2 teaspoons coconut extract
1/2 cup shredded coconut

Chocolate Topping:

12oz. semi-sweet chocolate chips
12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Spoon evenly into 24 cupcake liners in a cupcake tin.
Bake at 350 degrees for 10-12 minutes (don’t over bake- they will start to pull away from the liner)
Cool.

Coconut Filling:

Add melted butter to sugar and extract.
Mix well, using water to bring it to a thick but spreadable consistency.
Add coconut and blend well.
Scoop filling into a large zip top bag fitting with a large round tip and pipe filling over the top of each brownie.

Chocolate Topping:

Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Pipe over coconut filling and spread evenly over top
Chill until top layer is hard and use any extra topping to pipe fine lines on the top if desired~ be creative!!
Enjoy!!

Coconut Brownie Cup! My thoughts: These are one of my favorite go-to recipes. I love how beautiful they are and I love the versatility of the flavors. These are SO perfect for showers and parties. You can even color the fillings to match school, team or wedding colors. Very fun! I hope you enjoy them!!! ~r

Other fun and colorful recipes:

Tie-Dye Cake with Blue Raspberry Frosting!

19 Comments

Posted in Brownies, Cupcakes and tagged baking, best, brownie, brownie from scratch, chocolate, coconut, coconut extract, cream filling, dark chocolate, dessert, fancy, fudge layer, layer dessert, mounds bar, recipe, shredded coconut, unique. Bookmark the permalink.

White Chocolate Strawberry Cookies

Posted on February 12, 2014 by Ruthanne

Just in time for Valentines Day- these pretty pink strawberry cookies are made using a cake mix and full of creamy white chocolate chips.

These are such easy and pretty little cookies! They are chewy and moist and flavorful- I really think you are going to love them!

Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Duncan Hines Strawberry cake mix
1/3c. margarine (soft, at room temperature)
1/2 box (4 ounces) of Philadelphia cream cheese (soft, at room temperature)
1 bag of white chocolate chips
1 egg

DIRECTIONS:

Preheat oven to 350 degrees.
Cover 2 cookies sheets with parchment paper.
Cream together margarine and cream cheese until smooth.
Add egg, stirring until smooth.
Melt 1/3 cup of white chocolate chips and stir in.
Add cake mix and stir until combined. Use clean hands to knead mixture into a heavy cookie dough.
Add remaining white chocolate chips and combine well.
Make evenly- sized small balls of dough using a spoon or a cookie scoop.

Place on a parchment paper- covered cookie sheet, leaving room for cookies to spread as they bake.
Bake at 350 degrees for 12-14 minutes.
Remove from oven, slide parchment paper (cookies and all!) onto a clean counter, and cool.

My thoughts: I really love these cookies. The white chocolate chips are SO yummy. I like them best warm out of the oven and all gooey! These are an easy recipe to make with kids, and a perfect treat to give for Valentines Day!

Other fun Valentines treats on easybaked:

6 Comments

Posted in Cookies and tagged baking, best, cake mix cookies, dessert, Duncan Hines Strawberry cake mix, easy cookie recipe, holiday, philadelphia cream cheese, recipe, strawberry, sweets, unique, valentines day, white chocolate, white chocolate chips. Bookmark the permalink.

Andes Mint Layer Cake

Posted on February 1, 2014 by Ruthanne

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping. The perfect chocolate dessert!

Tah Dah!!! One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top. YUM!!!!!!

I love making this cake in various forms. It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe. I think you will love it!!

Here’s the recipe: (printable version)

INGREDIENTS:

1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
2 packets of Dream Whip (found near the jello/pudding boxes at the grocery)
3/4 cup milk
1 teaspoon vanilla
3 tablespoons cocoa powder
3 tablespoons powdered sugar
Andes Baking Chips 10 oz
One container of pre-made chocolate frosting

DIRECTIONS:

Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Fold in Andes mint baking chips, saving aside a few for topping.
Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave. Heat until frosting is melted into a hot fudge consistency.
Use a large serrated knife to level your two cakes.
Place 1st cake on serving plate, leveled edge up.
Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
Sprinkle the remaining Andes Mint bits on top.
Refrigerate until serving, this will make the middle layer firm and easy to cut.

My thoughts: I love this cake. It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it! Enjoy! ~r

Other yummy chocolate treats here on easybaked:

18 Comments

Posted in Cakes and tagged Andes, Andes Baking Chips, andes mint, baking, best, cake, cake mix, chocolate, chocolate cake mix, chocolate dessert, chocolate frosting, creative, dessert, dream whip, easy, holiday, layer cake, mint, mousse, party, recipe, rich chocolate cake, sweet, unique, valentines day. Bookmark the permalink.

Peanut Butter Cupcakes

Posted on January 24, 2014 by Ruthanne

Moist cupcakes filled with a creamy peanut butter cup and topped with peanut butter cream icing and a mini peanut butter cookie. This is a peanut butter lover’s dream come true!

I was determined to get mini peanut butter cups into the center of these cupcakes. I did some of them plain, and tossed some in flour 1^st and all of them sank to the bottom. Sad me. I think the only alternative is to either eat them on the bottom (still yummy!!) or invest in one of those fun little pans that hold candy in the middle. Have you seen them? Click here if you want to check them out. Now that I’m in the middle of the Navajo Nation, I seriously doubt I will be coming across one- lol! Maybe I will order one once I have an address to send it to!!

These happy little cupcakes use melted frosting on the tops—I’m addicted to melting frosting now!!! Make me stop!!!

Here’s the recipe (printable version)

INGREDIENTS:

One boxed yellow cake mix (plus water, oil and eggs to make according to directions)
24 Mini Reese peanut butter cups
1 tub of chocolate frosting
3 sticks (1 1/2 cups) butter (softened to room temperature)
1 cup of creamy peanut butter
3 cups powdered sugar
1 Tablespoon vanilla
24 mini Nutter Butter cookies for decoration

DIRECTIONS:

Preheat oven to 350F degrees.
Make cake mix according to box directions and divide equally into 24 cupcake liners placed in tins.
Place a mini peanut butter cup on the top of each cup full of batter

Bake according to box directions, remove from oven and cool completely.
Spoon tub of chocolate frosting into a microwave-safe bowl and microwave for about 30 seconds. Stir until well mixed.
Dip the top of each cupcake in the chocolate frosting and allow them to cool, and to harden a little.

Place remaining melted frosting in a small zip top bag and zip it closed.
To make peanut butter frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
Add powdered sugar and beat on low until combined and then on high until light and fluffy.
Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
Clip a corner off of the bag filled with the melted chocolate frosting and drizzle over the top of each cupcake.
Top with a mini Nutter Butter cookie.

My thoughts: YUM! These are perfect if you love peanut butter. I love the fudgy layer of melted frosting on the top– when I shared these with friends they all loved that part. You could dip cupcakes into all sorts of melted frostings– so many flavor possibilities!!!! FUN!!!! I hope you really enjoy these!!! ~r

6-13-14: Did you know, that this yummy recipe is available on adorable blank note cards? With a picture of the cupcakes on the front, the recipe on the back, and plenty of room inside for a message, these make the PERFECT gift. Why send just a card, when you can send the gift of a recipe instead?? Click here for more information and to order.

I usually give you other similar fun recipe to try on easybaked at this point, but my internet is so slow that I’m skipping it this week!! 🙂 The photo gallery is always a fun spot to shop for recipe ideas… since your internet is likely faster than mine this week, I will let you hunt for treasures on your own!!! Have a good one!!!!! ~r

28 Comments

Posted in Cupcakes and tagged baking, best, butter cream, cookies, cupcake, cupcakes, dessert, frosting, melted frosting, Nutter Butters, peanut butter, peanut butter cups, recipe, sweets. Bookmark the permalink.

Raspberry Lemon Drop Cakes

Posted on January 18, 2014 by Ruthanne

Moist yellow cake bowls filled with lemon and topped with whipped raspberry cream. These are such a unique and flavorful dessert- you are going to love them!

This is recipe #2 in my tribute to melted frosting. Last week we used a chocolate frosting and this week- lemon frosting. The plan for this recipe was chocolate cake bowls with chocolate filling and raspberry cream. I caught myself half-way through making a yellow cake mix before I remembered I wanted to do chocolate though.

I have a lot on my mind these days!

SO, I sat down and thought about what flavors are good with yellow cake mix and I already had a tub of lemon frosting…and here we go! It was a fortunate mistake, because these are delicious. One of my new favorites! I even ate one for breakfast, and with a cup of coffee? Perfection!

Here’s the recipe: (printable version)

INGREDIENTS:

1 box of yellow cake mix (plus oil, water and eggs to make according to package)
1 tub of lemon frosting
1 packet of Dream Whip
1/3 cup cold milk
1 tablespoon of powdered sugar
1 teaspoon vanilla
1/4 cup of raspberry preserves (more or less, to taste)

DIRECTIONS:

Preheat oven to 350F degrees.
Make yellow cake mix according to package.
Grease 4 Wilton fillable mini cake pans, and fill each one about 2/3 full. This will use about 1/2 of the batter- so you will fill these pans again once the 1st set is through baking.
Bake at 350F degrees for 20-30 minutes, until a toothpick inserted comes out clean.
Tip cakes onto a cake rack to cool. Trim bottoms flat, if needed.
Spoon tub of frosting into a microwave safe bowl and heat in microwave for about 30 seconds. Stir.
Spoon melted lemon frosting into each cake “cup”, filling each to the top.

Place remaining frosting into a small zip top bag.
Place Dream Whip, milk, powered sugar and vanilla into a large mixing bowl and beat on high for about 2 minutes, until a thick, whipped consistency.
Fold raspberry preserves in, and place into a zip top bag that has been fitted with a decorator tip.
Pipe whipped topping on top of each cake.
Clip a small corner off the bag of remaining frosting and drizzle liberally over the top of each cake.
Top with a fresh raspberry if desired.
Keep these chilled until serving- and ENJOY!!!

My thoughts: I’m not kidding you– these are amazing! If you don’t want to use the pans (they are a really fun addition to your kitchen though!) you could do a layer cake: 2 round cakes with lemon icing and whipped topping in the middle and lemon icing poured over the top- see my Chocolate Mousse Cake for how to assemble. These are a must-try recipe!!! SO easy with that melted frosting– love it!!!

One more picture:

Want some other ideas for those cute little pans? Here’s a couple- just click on the picture to see the recipe!

Ruthanne news: I don’t often post about my personal life here, because my goal is to just get yummy recipes to you without a ton of personal commentary. When I really want to just see a recipe, I hate scrolling through 3 pages of of kids and dog stories first, so I promised myself that this site would be more about recipes than about me!!!

I have a few really exciting things going on that I wanted to share with you though~

First, Warner Press Publishing contacted me about making a boxed set of greeting cards from my recipes and photos. These are available now in many Christian bookstores or on their site. Click here to check them out!

Second, I have a cookbook for kids coming out this summer! I’m so excited about this project- there’s nothing better than time in the kitchen with your kids! Details to follow on this!

Third, I lost my job in genetics. Our hospital can “no longer invest in expensive cutting edge technology due to the affordable care act”. Thats a quote. I struggled with what comes next and eventually (after much soul searching and prayer!) decided to move out to Arizona for the next 8 months to work alongside a church in the Navajo Nation. I’m writing this blog from the comfort of a motel in Tucumcari, New Mexico. I’ve driven about 1200 miles from home and I’m about 6 hours from my new home in Rough Rock Arizona. My car is literally packed to the ceiling with things- about half of those things are supplies for baking, blogging and photography! I’m hoping to continue creating and posting for all of you!

Many thanks to each of you for being a part of the easybaked community! I’m incredibly glad you are along for this journey! ~r