Home remedies, recipes, and VooDoo.

Ingredients:

• 1 Lemon boxed cake mix (I used Duncan Hines)
• 4 eggs
• 1 1/4 cup milk
• 1/3 cup vegetable oil
• 2 Tbsp Lemonade from concentrate
• Glaze:
• 2 Tbsp Lemonade from concentrate
• 1 cup powdered sugar
• 1 Tbsp water
• Frosting:
• 8 oz block 1/3 less fat cream cheese
• 1/2 cup room temp butter (1 stick)
• 3 Tbsp Lemonade from concentrate
• 1/2 teaspoon vanilla
• 5 1/2 cups powdered sugar

1. Preheat oven to 350°
2. Spray 2 8″ round cake pans generously with cooking/baking spray.
3. In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes.
4. Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
5. Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
6. Let the cakes cool in pan…about an hour. Do not remove.
7. When the cakes are cooled level them off so they are flat on top.
8. Poke holes in cake that wasn’t cut using a fork.
9. Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water.
10. Stir until smooth.
11. Pour equally over the top of the cakes..still in the cake pans.
12. Cover and let sit for at least an hour, but overnight is best in refrigerator.
13. For frosting cream butter and cream cheese together until combined.
14. With mixer on low add your lemonade and vanilla.
15. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.
16. When ready to frost remove your cakes from the refrigerator.
17. Loosen cake around the edges with a butter knife so they will release easily.
18. Frost as desired.

Directions

• Prepare brownies as directed on package in a 9x9x2 pan.
• For Frosting: Put powdered sugar, peanut butter, butter and vanilla in medium bowl. Beat with an electric mixer until smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
• Spread frosting thickly over cooled brownies and cut into 1x1 inch cubes.

Cranberry Orange Drizzle
2 cups fresh or frozen cranberries
3/4 cups fresh orange juice (about 2 oranges)
1/2 cup sugar

Directions:
Combine cranberries and orange juice in a medium saucepan.  Simmer for about 10 minutes or until cranberries burst.  Remove pan from heat and stir in sugar.  Stir until all sugar is dissolved.  Allow to cool.  Once cranberry mixture has cooled, place in a food processor or use an immersion blender to puree.  I used the immersion blender to save on clean-up.
Once pureed, measure out 1/3 cup for cupcakes.  Then place remainder in a decorator bag or plastic bottle to use as drizzle.

Cranberry Orange Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3-4 oz. Greek vanilla yogurt, full fat is best
1/3 cup cranberry puree
zest of 2 oranges (juice can be used for drizzle)
1/2 cup butter, unsalted
1 cup sugar
3 eggs

Directions:
Preheat oven to 350°.  Line a 12 cup muffin tin with cupcake liners.

Whisk together the flour, baking powder, and salt.  Set aside.  In a medium bowl, combine the yogurt and cranberry puree.  Set aside.

In the bowl of a stand-up mixer, cream the sugar and butter together at medium speed until light and fluffy.  Add in the orange zest.  Continue mixing on low speed and add eggs, one at a time, mixing well after each addition.

Alternately add half the flour and mix until just combined.  Add yogurt and cranberry mixture and mix until incorporated, scraping sides of bowl.  Add the last portion of the flour and mix just until combined.

Using a medium cookie scoop, portion the batter into 12 lined muffin cups. Bake in 350° oven for 18 minutes.   Remove when toothpick inserted comes out clean.  Cool on wire rack.  When completely cool, frost with orange cream cheese frosting.

Orange Cream Cheese Frosting
8 oz. cream cheese
1 stick butter, unsalted
2 tbsp fresh orange juice
6-7 cups sifted powdered sugar

Directions:
Cream the butter and cream cheese in the bowl of a stand mixer.  Slowly add the sifted powdered sugar.  Continue to add powdered sugar and begin to add orange juice as necessary until frosting is desired consistency.  I like my cream cheese frosting to be a little stiffer for decorating.  Place frosting in decorator bag with desired tip and frost cupcakes.

Preheat oven to 200 C/390 F. Butter a 10 x  14 inch rectangular pan. Cream 1/2 lb of butter with 1 3/4 cups of sugar until fluffy. Add 4 eggs and 3/4 cups of cold water. In a separate mixing bowl add 3 cups of flour, 2 tsp of baking powder, 2 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamum and mix. Add the dry mixture to the egg mixture and stir carefullly until it is well blended. Pour the mixture into the spring pan and bake until set, about 40 minutes. Let the cake cool completely in the pan. Make a frosting by mixing 7oz of cream cheese with 3oz of soft butter and 2 cups of confectioner´s sugar. Spread the mixing over the cake and sprinkle on some frozen lingon berries or cranberries tossed in sugar.

Ingredients

Instructions

1. Preheat oven to 350 degrees F. Lightly oil and flour a standard loaf pan. On a baking sheet with side spread the oats out and toast about 10 minutes until golden brown. Allow to cool and then pulse them in a food processor until finely ground. Add the oats to a large mixing bowl along with flour, sugar, baking powder, baking soda, salt and cinnamon; stir together.
2. In a separate bowl whisk sour cream, oil, eggs and vanilla together until just combined. In the center of the dry ingredients make a well and pour in the wet ingredients. Mix by hand until just combined. Stir in cranberries, ginger and chocolate chips.
3. Add the batter to the prepared pan and smooth out the top. Bake about 50 minutes or until a toothpick comes out clean from center. If the bread is browning too quickly place a piece of aluminum foil loosely over top. Remove pan to wire rack to cool 15 minutes then turn out and continue cooling on wire rack before frosting.

1. In a large bowl, using an electric mixer beat together the butter and cream cheese. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Continue beating on low speed 3-4 minutes until smooth and fluffy. Frost cake and sprinkle a handful of chopped dried cranberries over top if desired. Store cake in refrigerator.

Ingredients:

Ingredients:

2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
apple butter

Frosting:
1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Directions:

Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.

Frosting Directions 1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. 2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

(gluten-free, yeast-free)

3. Pour batter into prepared pan(s) and bake for 45-50 min. or until the cake springs back when you touch it.

Directions:

4. Spread evenly over cake and let sit to form a light crust.

Oatmeal Cupcakes with Cinnamon Sugar Frosting

1 Box golden vanilla cake mix, plus ingredients to make cake according to package

1 teaspoon cinnamon

3 tablespoons brown sugar

1 1/2 cup Old Fashioned Quaker Oats

Mix according to package directions, add in the cinnamon sugar and oats and stir until blended. Bake and then let cool before frosting.

Cinnamon Sugar Frosting Recipe

1 cup butter

4 cups powdered sugar

1 teaspoon  vanilla

1/2 teaspoon cinnamon

3 tablespoons milk

Beat butter until smooth add powdered sugar, vanilla and cinnamon along with 3 tablespoons milk. Mix until blended.

I piped the cupcakes with  a pastry bag and  #857 tip.

1 box devils food cake mix

1 small box instant chocolate pudding

1/2 cup canola or vegetable oil

1/2 cup buttermilk or milk

4 large eggs

1/2 cup sour cream

15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)

2 cups semi-sweet chocolate chips

Pumpkin Spice Buttercream

2 sticks unsalted butter, softened

2 tablespoons reserved pumpkin

1/4 teaspoon ground cinnamon

4 to 5 cups powdered sugar

2 to 4 tablespoons milk

1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there

Ingredients

For cupcakes

• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs
• 3/4 cup milk
• 1 cup pumpkin puree

For frosting

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.

3. Stir in the flour mixture, mixing until just incorporated.

4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.

5. Bake at 375 until golden and the tops spring back when lightly pressed — about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

7. Once the cupcakes are cool, frost with the cream cheese icing.

12 ounces cream cheese
8 ounces soft butter
8 ounces powdered sugar
½ teaspoon vanilla extract

Whip on medium-high speed until smooth. Depending on the temperature of the butter, this frosting can get little lumps in it. Persist in whipping the frosting until they’re gone. Alternately, prepare it in a food processor for a perfectly smooth consistency.

Ingredients

• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

Directions

1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

Ingredients:

For Cake:
2 1/4 cups cake flour (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Red, orange, yellow, green, blue, and purple gel food coloring

For Frosting/Filling:
2 1/2 cups granulated sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
2 teaspoons pure vanilla extract
1 pound best-quality white chocolate, melted and cooled

Directions:

Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15-25 minutes (working in batches if necessary).

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire rack. Allow to cool completely. At this point, the layers can also be wrapped in plastic wrap and frozen.

To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form.

Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. (Any leftover frosting can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.)

To assemble, using a serrated knife, trim tops of cakes to make level. Place four strips of parchment or waxed paper around perimeter of a cake stand or lazy Susan. Place the purple layer on the cake plate. Scoop a 1/2 cup (or more for a larger cake) buttercream filling over the first layer and spread with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.

Using a large offset spatula, cover cake again with remaining frosting.