Malted Milk Cupcakes

Malted Milk Cupcakes

125 Best Cupcake Recipes

Makes 12 cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted  butter, melted and cooled slightly

2 eggs

1/3 cup milk

2 tablespoons malted milk powder

1 cup chocolate covered malted milk balls, halved

Directions:

1. preheat oven to 350 degrees F

2. Line a muffin pan with cupcake papers.

3. In a small bowl, mix together flour, baking powder and salt.

4. In a large bowl, whisk together sugar, butter, and eggs until smooth. In another bowl, whisk together milk and malted milk powder.

5. Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating until smooth. Stir in malted milk balls.

6. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Baking Tip:

you can find malted milk powder in most grocery stores, usually where the hot chocolate is found.

Fluffy Key Lime Pie

Fluffy Key Lime Pie

Pilsbury Baking

prep time: 40 min

start to finish: 3 hrs 25 min

Serves 8

Ingredients:

Crust:

refrigerate pie crust softened as directed on box

filling:

1 envelope unflavored gelatin

1 cup sugar

1/2 cup fresh key lime or regular lime juice

1/4 cup water

4 pasteurized eggs, separated

1 teaspoon grated lime peel

2 drops green food color

1 cup heavy whipping cream

topping:

sweetened whipped cream

Directions:

1. Heat oven to 450 degrees F. using 9-inch glass pie place, make pastry as directed on box. Bake 9 to 11 minutes or until lightly browned. cool completely, about 30 min.

2. Meanwhile, in 1-quart saucepan, mix gelatin, 1/2 cup of the sugar, the lime juice, water, and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds lightly, about 45 minutes.

3. In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

4. Fold egg whites and whipped cream into cooled lime mixture; spoon into cooled baked shell. Refrigerate until firm, about 2 hours, before serving.

5. If desired, just before serving, top pie with sweetened whipped cream.

1 serving: calories 370; total fat 21g; cholesterol 140mg; sodium 190mg; total carbohydrate 39g; protein 6g.

Baking Tip:

pasteurized eggs are uncooked eggs that have been heat-treated. Since the egg whites in this recipe are not cooked, e sure to use pasteurized eggs- you can find them in the diary case at large supermarkets.

Cinnamon Tea Cakes

Cinnamon Tea Cakes

Pillsbury Baking

Prep time: 1 hr 30 min

Start to Finish: 1 hr 30 min

Yields: 4 1/2 dozen cookies

Ingredients:

Cookies:

1/2 cup powdered sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

2 cups all-purpose flour

1 cup finely chopped or ground walnuts

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions:

1. Heat oven to 325 degrees F. In a large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. On low speed, beat remaining cookie ingredients until well combined.

2. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.

3. bake 14 to 16 minutes or until set but not brown. Meanwhile, in a small bowl, mix coating ingredients; set aside. Immediately remove cookies from cookie sheets; place on wire racks. Cool slightly, about 3 minutes.

4. Roll warm cookies in coating; return to wire racks. Cool completely about 15 minutes. Reroll cookies in coating.

1 cookie: calories 70; total fat 5g; trans fat 0 g; cholesterol 10 mg; sodium 30 mg; total carbohydrate 6g; protein 0g.

Baking tip:

use a small or mini food processor to grind the nuts. Process them with on-and-off motions into fine pieces, but no until they're ground into powder.

Key West Cupcakes

Key West Cupcakes

Betty Crocker's Simply Dessert

prep Time 25 min

Start to finish: 1 hr 30 min

Makes 24 cupcakes

Ingredients:

Filling:

1 box (4-serving size) vanilla instant pudding and pie mix

1 1/2 cups whipping cream

1/4 cup fresh key lime juice

4 drops green food coloring

1 1/2 cups powdered sugar

Cupcakes:

1 box yellow cake mix with pudding in the mix

water, vegetable oil and eggs called for on the mix box

Frosting:

1 container (12 oz) whipped fluffy white frosting

1 tablespoon fresh key lime juice

1/2 teaspoon grated key lime peel

Directions:

1. In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. let stand 3 minutes. Beat in 3/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover; refrigerate.

2. Heat oven to 350 degrees F. place paper baking cup in each of 24 regular sized muffin cups. make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

3. Spread 1 rounded tablespoon filling on top of each cupcake. Stir in frosting in container 20 times. gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. cut 1/2 inch opening from the bottom former of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Store covered in refrigerator.

Key Limes are smaller than regular limes. If you can't find them, purchase a bottle of key lime juice, or use regular limes.

1 cupcake: calories 280; total fat 13 g; cholesterol 45 mg; sodium 230 mg; total carbohydrates 38 g; protein 2 g

Watermelon Slices Cake

Watermelon Slices Cake

Betty Crocker's Simply Dessert

rep Time: 30 min

Start to Finish: 1 hr 45 min

Serves 16

Ingredients:
1 package white cake mix with pudding in the mix
Water, oil and egg whites called for on cake mix box
1 (0.13 oz) package cherry or other red- colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided use
1 (12 oz) container Betty Crocker Whipped fluffy white frosting
Green and red liquid food colors
2/3 cup green jelly beans

Directions:
1. Heat oven to 350 degrees F. Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.

2. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Pour into pans.

3. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4. In small bowl, stir 1 cup frosting with 10 to 20 drops green food color. Stir 10 to 20 drops red food color into remaining frosting.

5. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
To serve, cut into wedges.

1 serving: calories 350; total fat 14 g; cholesterol 0 mg; sodium 260 mg; total carbohydrates 52 g; protein 2 g

Rocky Road Bars

Rocky Road Bars

Betty Crocker's Simply Dessert

Prep Time: 15 min

Start to Finish: 1 hr 50 min

Makes 24 Bars

Ingredients:

1 package chocolate fudge or devil's food cake mix wih pudding in the mix

1/2 cup butter or margarine, melted

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped nuts

3 cups miniature marshmallows

1/2 cup pastel colored candy-coated chocolate candies, if desired

1/3 cup chocolate frosting

Directions:

1. heat oven to 350 degrees F. Spray bottom and sides of 13x9 inch pan with baking spray with flour.

2. In large bowl, mix half of the cake mix, the butter, water, brown sugar and eggs with spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan.

3. Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes longer or until marshmallows are puffed an golden. Sprinkle with candies.

4. In a small microwavable bowl, microwave frosting uncovered on high 15 seconds; drizzle over bars. cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. Cut into 6 rows by 4 columns. Store covered.

You can use any kind of nuts, but peanuts are classic in Rocky Road recipes.

1 Bar: calories 210; total fat 10 g; cholesterol 30 mg; sodium 220 mg; total carbohydrates 28 g; protein 2 g

Baked Apples with Rum Caramel Sauce

Baked Apples with Rum Caramel Sauce

Betty Crocker's Simply Dessert

Prep Time: 5 min
Start to Finish: 15 min
Serves: 4

Ingredients:

4 medium baking apples
2 tablespoons water
1 cup vanilla low-fat ice cream
1/2 cup fat-free caramel topping
1 tablespoon rum or apple cider
Dash ground cinnamon

Directions:

1. Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remvoe core from each apple.

2. In an 8-9 inch square microwavable dish, place apples upright. pur 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding bck one edge or corner 1/4 inch to vent steam. Microwver on high 8-10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.

3. Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping,   tablespoon cooking liquid and rum; pour over apples. Sprinkle with cinnamon.

1 serving: Calories 260; total fat 2g; cholesterol 10 mg; sodium 170 mg; totla carbohydrates 58 g; Protein 3 g