Summer Recipe: June 3,2011

Summer Recipe: June 3,2011
Recipe From: BrightIdeas.com
Recipe Name: Red Velvet Cupcakes

Details

• Prep Time: 20 min.

• Bake Time: 20 min.


• Difficulty: Easy

• Yield: 24 cupcakes

Ingredients

What you need for the cupcakes:

• 3 ¾ cups all-purpose flour


• 2 tablespoons unsweetened cocoa powder

• 1 ¼ teaspoons baking soda

• 1 ¼ teaspoon salt

• 2 sticks (1 cup) butter


• 1 ½ cups granulated sugar

• 1 ¼ cups buttermilk, reduced fat


• ½ cup vegetable oil

• 3 eggs

• 2 teaspoons white vinegar

• 1 ¼ teaspoons vanilla extract

• 1 teaspoon red food coloring

What you need for the chocolate buttercream frosting:

• ½ cup chopped DOVE® Brand Dark Chocolate

• 2 ½ tablespoons all-purpose flour


• 1 cup lowfat milk


• 1 cup butter, softened


• 1 cup sugar


• 1 teaspoon vanilla extract


• confectioner’s sugar for dusting

Special Equipment:

• 2 twelve-cup muffin tins


• 24 cupcake liners


• plastic resealable bags

Directions

• What to do for the cupcakes:


• 1. Sift together flour, cocoa, baking soda and salt and salt, set aside.


• 2. Cream butter with sugar until smooth. Mix in buttermilk, oil, eggs, vinegar, vanilla and red coloring. Stir in flour mixture, a little at a time, just until combined.


• 3. Line cupcake pans with paper liners. Divide batter between cupcake cups and bake in a preheated 350°F for 18 to 20 minutes. Completely cool.


• What to do for the chocolate buttercream frosting:


• 4. Make Frosting: Combine chocolate, flour and milk, cook over medium heat, stirring constantly, until mixture thickens. Cool completely.


• 5. Cream together butter, sugar and vanilla. Gradually add chocolate mixture, beating well after each addition until it is the consistency of whipped cream. Spread frosting on top of each cupcakes.

Summer Recipe: June 1,2011

Summer Recipe: June 1,2011
Recipe From: BrightIdeas.com
Recipe Name: Beehive Cupcakes

Details

• Prep Time: 20 min.

• Bake Time: 21-25 min.

• Decoration Time: 30 min.

• Difficulty: Challenging

• Yield: Makes 24 cupcakes.

Ingredients

• 1 box (18 oz.) your favorite cake mix

• 3 cups prepared vanilla frosting

• Yellow food coloring


• 24 pieces SNICKERS® Brand Miniatures


• ½ cup orange STARBURST® Brand Jellybeans


• 1 tube chocolate decorative frosting, with plain tip


• ¼ cup sliced almonds


• ¼ cup M&M’S® Brand Chocolate Candies


• Resealable plastic bag


• 24 paper cupcake liners classic


• 2 12-cup muffin tins


• 3 pieces construction paper, in bright, spring colors (orange, pink, green, etc.)


• Serving tray, optional

Directions

• 1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.


• 2. Let the cupcakes cool to room temperature.


• 3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.


• 4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.


• 5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.


• 6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.


• 7. For the bee’s wings, place an almond slice on both sides of each jellybean.


• 8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M’S® Brand Chocolate Candies.

Sports Recipes: May 31,2011

Sports Recipes : May 31,2011

Recipe From: BrightIdeas.com

Recipe Name: Baseball Cupcakes

Details

• Prep Time: 20 min.

• Decoration Time: 20 min.


• Difficulty: Easy


• Yield: Makes 16 servings.

Ingredients

• 1 5.1-oz. box instant vanilla pudding


• 2 family size (16 oz.) frozen pound cakes, thawed


• 1 cup chopped SNICKERS® Bars


• 2 cups whipped topping or whipped cream


• 1 pint strawberries, leaves removed and cut into 1/8-inch slices


• 1 cup blueberries

• 1 ceramic dish (8-1/2 x 11-inch)

Directions

• 1. Prepare pudding mix according to package directions. Set aside.


• 2. Cut the two pound cakes into 1-inch squares.


• 3. Assemble in the ceramic dish. Start with a layer of half of the cake squares; top with a layer of SNICKERS® Bars; cover with a layer of vanilla pudding; and top with the remaining cake squares.


• 4. Spread the whipped topping over the very top.

• 5. Decorate the top to look like a flag: Make 5 red stripes using the sliced strawberries. Then, in the top left-hand corner, fill a 4 x 3-inch area with blueberries for the stars.

• 6. Refrigerate until ready to serve.

Tip: for a lighter version of this Amercian classic, use angelfood cake instead of poundcake.