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Raspberry Cream Cheese Frosting

January 18
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Raspberry Cream Cheese Frosting
Print Recipe
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Raspberry Cream Cheese Frosting
Print Recipe
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Servings Prep Time
12-18 cupcakes or 1 cake 5 Minutes
Ingredients
Servings: cupcakes or 1 cake
Instructions
  1. Beat butter and cream cheese in a blender until creamy.
  2. Add the confectioners sugar and milk until you reach your desired consistency. Can thin with extra milk if needed.
  3. Add the raspberry powder a teaspoon at a time until you reach your preferred taste.
  4. Frost your cookies or cakes. Can store extra frosting in an airtight container in the refrigerator for up to a week. Bring to room temperature before frosting.
Homemade Raspberry Powder
  1. You can make your own raspberry powder by grinding a 1 ounce package of freeze-dried berries in a spice grinder or food processor. Use a sieve to strain and remove any bits of the seeds. Discard the seeds and store the powder in an airtight bag or spice jar.
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Aunt Sarana’s Chocolate Cake

October 20
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Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Ingredients
Chocolate Cake
Almond Cream Cheese Icing
Servings: loaf cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients together to blend well. (not critical if you forget to sift)
  3. Add all other ingredients, adding the hot water mixed with the baking soda last.
  4. Beat or mix with spoon until blended.
  5. Bake in a greased loaf pan 40-45 minutes or until a pick comes out clean. For a 9 x 9 square pan, bake appx. 35 minutes. For 12 cupcakes, bake 15-20 minutes checking often.
  6. Cool completely before frosting.
Almond Cream Cheese Icing
  1. Beat butter and cream cheese until smooth. Add almond extract and then confectioners sugar one cup at a time until you reach the consistency you desire. You can add the teaspoons of milk in between sugar, and add more if icing gets too thick.
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Orange Creamsicle Cupcakes

October 7
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Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Ingredients
Servings: cupcakes
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, and orange juice until smooth. Pour into muffin liners filling 3/4 full.
  3. Bake for 14-16 minutes or until a toothpick comes out clean. Cool completely before frosting
Whipped frosting
  1. In a chilled mixing bowl with chilled beaters, beat the heavy cream until frothy.
  2. Add the sugar and vanilla and whip until it becomes light and a consistency thick enough to spread or pipe as frosting.
  3. Frost cupcakes and serve!
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Pina Colada Cupcakes

July 29
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Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
Coconut Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
  2. In a large bowl mix together the flour, baking powder, baking soda and salt.
  3. In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
  4. In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
  5. Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
  6. Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
  7. Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
  8. Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
  1. With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
  2. Add the remaining confectioners sugar and whip until light and fluffy.
  3. Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
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Blueberry Maple Cupcakes

July 2
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Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Ingredients
Cupcakes
Frosting
Servings: mini cupcakes
Instructions
  1. For the cupcakes: whisk the flour and salt in a bowl.
  2. Beat the softened butter in a separate bowl with a mixer on medium-high until smooth.
  3. Add sugar and beat until creamy. Add 2 eggs one at a time then the vanilla and maple extract.
  4. Beat in the flour mixture in three batches on low speed, alternating with the milk until just combined.
  5. Divide the batter among muffin cups and bake in a pre-heated 350 degree oven for 20-25 minutes for full-sized cupcakes or 12-18 minutes for mini cupcakes or until tops spring back. Remove onto wire rack to cool completely.
Frosting
  1. Beat the butter, confectioners sugar, and salt in a mixer on medium speed until just combined.
  2. Add the vanilla and lemon zest and beat until creamy, 3 minutes.
  3. Beat in the milk until fluffy, about 1 minute.
  4. Frost the maple cupcakes and top with blueberries and drizzle with maple syrup
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Watermelon Cupcakes & Frosting

May 29
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Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with liners
  2. Mix the cake mix and Jell-O in a large bowl. Add water and oil and mix on medium speed
  3. Add eggs, one at a time. Beat well. Add watermelon puree and beat until blended.
  4. Add food color, if desired, until you reach your desired color.
  5. Fold in chocolate chips, optional. Pour into cupcake liners and bake according to the instructions on the box or until slightly golden and a pick comes out clean. Cool completely before frosting.
  6. Frosting Instructions: In a large bowl beat the cream cheese & butter. Beat in the watermelon puree. Gradually add sugar and Jell-O and beat until smooth. Add green food color to reach the color you desire. Frost and enjoy!
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