Orange Creamsicle Cake Recipe

Orange Creamsicle Cake Recipe

You know how you go to parties and people bring a side or a dessert and you just feel like you are seeing the same fruit salads, potato salads and broccoli salads over and over and over again? Well, this orange creamsicle cake recipe can provide some much-needed variation to the typical backyard barbecue dessert table! (you can also try my Oreo Stuffed Cupcakes with Cookies and Cream Frosting for another out of the ordinary dessert!)

Even if you aren’t heading to a party and just want a nice dessert for your family, this cake makes for a welcome change and the light citrus flavor should be generally loved by everyone!

This cake is made with a boxed cake mix, but you can infuse more flavor in to the cake mix by replacing the water in the directions with orange juice. Doing so will give the cake a strong orange flavor so you can always play with the amount of orange juice that you use. I happen to like it when I use all orange juice and no water, but my children think it is a little “too orange-y” (which I didn’t think was possible) so when I make it for them, I use a 50/50 orange juice and water mixture. It’s really a matter of personal preference!

Hennyway….to make this orange creamsicle cake recipe, you will need:

Ingredients:

  • 1 White Cake Mix
  • 3 Eggs
  • 1/3 cup Oil
  • 1 cup Orange Juice
  • 1 package Orange Jell-O
  • 1/2 cup boiling Water
  • 1/2 cup cold Water
  • 1 package Instant Vanilla Pudding Mix
  • 1 cup Milk
  • 1 tsp Vanilla
  • 8 oz Cool Whip
  • Mandarin orange slices (for garnish)

Directions:

  1. Preheat oven to 350. Spray a 13″ x 9″ pan with non-stick cooking spray.
  2. Prepare cake mix as directed on package, using eggs and oil and replacing the water with in the directions with orange juice.
  3. Pour into prepared pan. Bake for 30-40 minutes until cake springs back when touched.
  4. Remove the cake from the oven and allow it to cool completely (do not remove it from the pan)
  5. Use a skewer to poke small holes all over the cake, piercing all the way to bottom.
  6. In a bowl, combine Jell-O and boiling water and stir until gelatin is completely dissolved.
  7. Add cold water and stir.
  8. Slowly pour the Jell-O mixture over the entire cake.

    orange creamsicle cake recipe process

  9. Cover and chill for 2 hours.
  10. Combine the pudding mix, milk and vanilla and beat well until the mixture starts to thicken.
  11. Fold Cool Whip into the pudding mixture and use it to frost cake.
  12. Cover and refrigerate for 4 hours.
  13. Garnish with mandarin orange slices just before serving

Enjoy!

4th of July Cake In A Jar | Easy Dessert Recipe!

4th of July Cake in a Jar - Easy Dessert Recipe

If you are still looking for another easy dessert recipe for your July 4th party, these 4th of July Cakes in a Jar are so easy to make an will make an impression on your guests when you place them on the table.

Most of you know by now that I am a huge fan of recipes in a jar and while this cake in a jar recipe isn’t actually cooked in the jar, it is served in a jelly jar making it once again, perfect for portion control and for giving the dessert a nice “rustic look”

Oh – and if you need some more ideas for 4th of July desserts, make sure to check out my Patriotic Rice Krispie Pops as well as my Red, White & Blue Trifle!

Hennyway – to make these 4th of July Cake in a Jar recipe, you will need:

Ingredients:

  • 1 box White Cake Mix + ingredients to make cake
  • 3 Egg Whites
  • 1/3 cup Vegetable shortening
  • 1/2 cup softened Butter
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract
  • 3 cups Powdered Sugar
  • Red and Blue Food Coloring
  • 1/4 cup White Melting Chocolate
  • Other equipment needed: 6 jelly jars, 2″ – 2 1/4″ cookie cutter, small star cookie cutter

Directions:

  1. Preheat oven to 350 F
  2. Preparre batter according to box directions.
  3. Divide batter in half and add red food coloring to 1/2 of the batter.
  4. Spray 2 9″ x 13″ pans with cooking spray.
  5. Bake each batter in a 9×13 pan for 15 minutes or until an inserted toothpick comes out clean.
  6. Remove cakes from oven and allow both to cool.
  7. Cut 12 circles from each cake using a 2″-2 1/4″ cutter (or wash an empty can of about the same size and use that).
  8. Place alternating red and white cake circles in jar until 4 slices are in place.
  9. Cream butter and shortening together in a medium bowl
  10. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  11. Add several drops of blue food color and whip a few more minutes to get even color.
  12. Transfer frosting to corner of zippered bag and clip corner of the bag to pipe.
  13. Top each cake with a generous amount of frosting.
  14. Melt chocolate by heating in microwave for 30 seconds and stirring and repeating until melted and smooth.
  15. Pour melted chocolate out on to a piece of parchment paper or a non-stick baking mat and allow to set until nearly solid.
  16. Cut stars out with a small star cookie cutter and place on top of frosting.

Serve and enjoy!

Do you have any other easy dessert recipes that you like to make for the 4th of July?

Oreo & Peanut Butter Stuffed Brownies Recipe

Brownies Recipe Stuffed With Oreos and Peanut Butter

Ok – this brownies recipe is not for the faint of heart….or at least, not for someone who doesn’t seriously like chocolate. The good thing is that they are so rich and decadent that they are the ultimate on portion control. One of these brownies is enough for anyone!

For this recipe, I am just using my standard from-scratch brownies recipe, but you can also use any boxed brownie mix that you find at the store. I highly recommend making these in these silicone cups instead of a cupcake tin. The silicone cups tend to be slightly bigger and they really make it so easy to pop the brownies out without the chance of them breaking.

Don’t forget, if you don’t want stuffed brownies, you can just leave the Oreos and peanut butter out and use this recipe to make “normal brownies”. Just pour the batter in to a greased 8×8 pan (or 9×13 pan for less-thick brownies) and bake at 350 for about 30 minutes.

Anyway, to make this Oreo & Peanut Butter Stuffed Brownies Recipe, you will need:

Ingredients:

For the Brownies:

  • ¾ C. flour
  • 2 C. semi-sweet chocolate
  • 2 tbs cocoa powder
  • 4 tbs. butter
  • 3 eggs
  • 1 ½ C. sugar
  • ½ C. packed brown sugar
  • 1 tsp. Vanilla extract
  • 1 tsp. Baking powder
  • ½ tsp. Salt

Other Items Needed:

Directions:

  1. Preheat your oven to 350 degrees and lay out your silicone baking cups on a baking sheet.
  2. Combine the flour, cocoa powder, baking powder, salt and set aside.
  3. In a small microwave safe bowl, melt the butter and chocolate in 15-20 second increments, stirring until completely melted. Let cool 2-3 minutes.
  4. In another bowl, combine the eggs, sugar and vanilla. Add in the melted chocolate mixture and then slowly add in the flour and cocoa mixture and mix well. Set mixture aside.
  5. Take two cookies and spread 1 tbs of peanut butter on top of each then stack them (you can always add a little bit more if you like peanut butter). Place the 2 cookies into silicone baking cup. Repeat this step with the rest of the Oreos.
  6. Once all of your Oreos are in place, spoon a few tablespoons of brownie batter directly on top. It will run over the edges filling the liner. This part goes a little slow but don’t rush as you don’t want brownie batter spilling over the sides.
  7. Bake the cookie cups 20-25 minutes. Insert a toothpick in the side at around 20 minutes and if it comes out clean they are done.

*Makes 12 servings. 1 Peanut Butter Oreo Brownie Bite = 1 serving.

Enjoy!

You might also want to try these other recipes:

Oreo and Peanut Butter Stuffed Brownies Recipe

Hot Chocolate Marshmallow Filled Cupcakes

hc-cupcakes
Ok – how delicious do these cupcakes look? With the weather getting cooler, the kids are asking for hot chocolate almost every day. Hot Chocolate with Marshmallows? GOOD. Cupcakes? GOOD! Even better? A combination of the two! Your kids are going to love these (and you probably will as well) and they are fairly easy to make – just a few extra steps more than making “regular” cupcakes with a store-bought mix!

Just look at the inside of these bad boys:

hc-cupcakes-inside

Are you drooling yet? Well then, let’s get started! To make them, you will need:

For the Cupcakes:

  • 1 chocolate cake mix + the ingredients called for in the directions on the box

Marshmallow filling and Icing

  • 1.5 sticks softened butter
  • 1/2 cup confectioners sugar
  • 7 oz jar Fluff Marshmallow
  • 1 cup mini marshmallows
  • 1/4 cup mini chocolate chips
  • 3 colorful straws

Directions:

  1. Make cupcakes according to box instructions. Allow to cool completely
  2. To make the icing/filling Beat butter in a mixing bowl or stand mixer until creamy
  3. Add in confectioners sugar a little bit at a time until all is added and blended
  4. Add in vanilla and marshmallow blend well
  5. After cupcakes have cooled cut a small cone in to the top of your cupcake with a knife. This is very simple (see picture). Remove the cut piece of cupcake and set to side.   Copy of IMG_0563
  6. Place your frosting in a plastic bag or in a pastry bag and squeeze frosting into the hole you just created
  7. Trim your piece of cupcake that you removed and place back on top.
  8. Swirl your frosting on top of your cupcake.
  9. Garnish with mini marshmallows, mini chocolate chips and straw.
  10. Try not to eat them all at once

Happy Baking!

Hot Chocolate Marshmallow Filled Cupcakes

Hot Chocolate Marshmallow Filled Cupcakes

Ingredients

    For the Cupcakes:
  • 1 chocolate cake mix, prepared as cupcakes according to the package directions
  • For the Marshmallow filling and Icing
  • 1.5 sticks softened butter
  • 1/2 cup confectioners sugar
  • 7 oz jar Fluff Marshmallow
  • 1 cup mini marshmallows
  • 1/4 cup mini chocolate chips
  • 3 colorful straws

Instructions

  1. Make cupcakes according to box instructions
  2. Beat butter in a mixing bowl or stand mixer until creamy
  3. Add in confectioners sugar a little bit at a time until all is added and blended
  4. Add in vanilla and marshmallow blend well
  5. After cupcakes have cooled cut a small cone in to the top of your cupcake with a knife. This is very simple (see picture). Remove the cut piece of cupcake and set to side.
  6. Place your frosting in a plastic bag or in a pastry bag and squeeze into the hole you just created
  7. Trim your piece of cupcake that you removed and place back on top.
  8. Swirl your frosting on top of your cupcake.
  9. Garnish with mini marshmallows, mini chocolate chips and straw.
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Oreo Stuffed Cupcakes with Cookies and Cream Frosting | Easy Dessert Recipe

easy dessert recipe

These are so fun to make (especially with the kids) and if you use a boxed cake mix, can be such an easy dessert recipe.  Make these for a birthday party, a party at your kids school or even just a surprise treat for the kids when they get home from school!

Now, of course, I could make the chocolate cupcake batter from scratch, but why do that?  I know that there are some people who might yell about GMOs and additives, but until I find a homemade cupcake recipe that turns out as light and fluffy as the ones that I get from the boxed mixes, I am comfortable sticking with the boxed mixes.  Of course – if anyone has a recipe for cupcake batter that turns out as good as the mixes – feel free to let me know.

Where I won’t compromise is with the icing/frosting.  The stuff that comes in a can literally makes me gag, but I grew up with homemade frosting for everything, so I may be a little spoiled.  If you don’t mind the taste of canned frosting, you can make this even more of an easy dessert recipe by simply mixing crushed Oreos with a can of vanilla frosting.

Hennyway….

To make them, you will need:

For the Cupcakes:

  • 1 Devils Food Cake + ingredients to make according to cupcake directions
  • 24 Oreo Cookies (or similar chocolate sandwich cookies)

For the Icing:

  • 1/2 cup butter (I use salted and unsalted with no change in taste)
  • 1/2 cup vegetable shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 3 – 6 Tbsp milk
  • 8 Oreo Cookies (or similar chocolate sandwich cookies), finely crushed
  • 24 mini Oreos (optional)

See the full directions below:

Oreo Stuffed Cupcakes with Cookies and Cream Frosting | Easy Dessert Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Oreo Stuffed Cupcakes with Cookies and Cream Frosting | Easy Dessert Recipe

Ingredients

    For the Cupcakes:
  • 1 Devils Food Cake + ingredients to make according to cupcake directions
  • 24 Oreo Cookies (or similar chocolate sandwich cookies)
  • For the Icing:
  • 1/2 cup butter (I use salted and unsalted with no change in taste)
  • 1/2 cup vegetable shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 3 - 6 Tbsp milk
  • 8 Oreo Cookies (or similar chocolate sandwich cookies), finely crushed
  • 24 mini Oreos (optional)

Instructions

    For the cupcakes
  1. Preheat oven to 350. Line cupcake pan with cupcake liners
  2. Prepare cake mix according to the directions on the box
  3. Place just enough batter in each well of the cupcake pan to cover the bottom of the liner.
  4. Top/center an Oreo on top of the batter. Cover the Oreo with more batter until cupcake wells are 3/4 full.
  5. Bake according to directions on the package (typically about 22 minutes)
  6. Remove from oven and cool completely.
  7. To make the icing:
  8. In a mixer with the paddle attachment, beat together the butter and shortening until blended.
  9. Add vanilla and beat until blended
  10. Add powdered sugar, 1 cup at a time and scraping the sides of the bowl as needed until all ingredients are incorporated.
  11. Add milk, 1 Tbsp at a time until frosting is the right consistency.
  12. Beat frosting on high for 2 minutes until light and fluffy.
  13. Add crushed Oreos and beat for another 30 seconds
  14. Add a little more milk if the frosting seems to stiff.
  15. Frost the cupcakes with the icing (or you can use a basic piping bag and tip). Stick a mini Oreo in the icing for decoration
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If you are looking for another easy dessert recipe, try my Caramel Apple Cheesecake Recipe!

Caramel Apple Cupcake with Caramel Cream Cheese Frosting

caramel apple cupcake

If you are looking for a fall dessert idea, look no farther than these Caramel Apple Cupcakes! It combines your favorite fall flavors with the fun of cupcakes!

For the frosting and drizzle, you can either use store-bought caramel, or you can use my homemade caramel sauce recipe.

Caramel Apple Cupcake with Caramel Cream Cheese Frosting

For the cupcakes:

  • 1 1/2 cups very finely chopped apples
  • 1 package yellow cake mix (18.25 oz)
  • 1 package vanilla instant pudding mix (3.4oz)
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

For the frosting:

  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup caramel sauce
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • additional Caramel Sauce, for drizzling

Instructions:

  1. Preheat oven to 350F. Line cupcake tin and set aside.
  2. Using a food processor, finely chop the apples.
  3. Combine the cake mix, pudding mix, chopped apples, water, oil, and eggs in a mixing bowl. Using electrix mixen, beat for about 2 minutes.
  4. Spoon 1/4 cup batter into each lined muffin cup.
  5. Bake for 18 minutes or until toothpick comes out clean.
  6. Cool completely before frosting!

To make the frosting:

  1. Beat cream cheese and butter until smooth. Add caramel sauce, vanilla, and powdered sugar. Beat on low speed until blended. If mixture is too thick, add a little milk. If mixture is not thick enough, add more powdered sugar.
  2. Frost cupcakes
  3. Drizzle cupcakes with caramel sauce.

Enjoy!

I would love to know if you made these and how your family liked them!

*Cupcake recipe adapted from the Cupcake Doctor because the idea of using canned apples (not apple pie filling, just canned apples) seemed ridiculous!

Brownie Bite Mummies | Spooky Brownie Cupcakes!

brownie-bite-mummies

Need another idea for your Halloween party or just a treat for your kids?  These mini brownie cupcakes can easily be made in to mummies with just a few extra steps and everyone will love them! Icing them to get them to look like mummies is pretty simple.  It can be piped using just a sandwich bag as a piping bag, but if you want them to look really great, use a flat piping tip!

To make them, you will need:

  • 1 box Brownie Mix + ingredients indicated on box to make the brownies
  • 80 Candy eyes (also available at most large craft stores)
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups confectioners (powdered) sugar
  • 2 tbsp milk
  • 40 mini cupcake cup liners
  • Mini muffin pan

Directions:

  1. Make brownie mix according to directions. You should be able to get 40 brownie cupcakes (brownie bites) out of 1 box mix. Let cool.
  2. In a large bowl, cream the butter with an electric mixer and add vanilla.
  3. Mix in the sugar one cup at a time.
  4. Beat in the milk mixing until fluffy.
  5. Tranfer icing to the corner of large size zipper bag, try to minimaize trapped air and close. Clip a small piece off the corner to pipe.
  6. Pipe icing back and forth across the top of each cupcake for wraps.
  7. Place 2 eyes on each.

IMG_2072
And there you have it! Easy to make brownie cupcakes that you can easily make in to spooky mummies that everyone should love!

Halloween Cupcake Ideas | Candy Corn Cupcakes + More!

halloween cupcake ideas
I love Halloween and my children love cupcakes, so at this time of year, I love looking for new Halloween cupcake ideas!  These candy corn cupcakes are so easy to make and everyone will just love them!

To make them, you will need:

For the cupcakes:

  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

For the frosting:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla

You will also need:

Candy Corn Pop Mold, lollipop sticks and melting chocolates in white, yellow and orange

See the full recipe below!

Halloween Cupcake Ideas | Candy Corn Cupcakes + More!

Halloween Cupcake Ideas | Candy Corn Cupcakes + More!

Ingredients

    For the cupcakes:
  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the frosting:
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 350F. Line muffin tin with liners; set aside.
  2. Beat sugar, butter, and vanilla in a large bowl on medium speed for about 3 minutes. Add eggs making sure to beat well.
  3. Spoon flour lightly into a measuring cup. Use a knife to level the flour. Mix flour, cocoa, baking soda, and salt with a whisk until well mixed.
  4. Alternately add flour mixture to sugar mixture with milk. Mix well after each addition. DO NOT OVERMIX!
  5. Pour cupcake batter into liners and bake for 22 minutes or until toothpick comes out clean. Cool completely before frosting.
  6. To make the frosting,
  7. beat butter, half of the sugar, and salt with a blender with a whisk attachment on low speed. Pour in remaining powdered sugar, one cup at a time, mixing well until fluffy and smooth.
  8. Decorate!
  9. Make the candy corn pops according to the manufacturers instructions. Insert the pops in to the cupcake and sprinkle with seasonal decorations!
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Looking for more Halloween Cupcake Ideas?

How To Make Ghost Cupcakes – Am-Bro-Sia

Witch Cupcakes – Martha Stewart

Skeleton Cupcakes – Woman’s Day

Zombie Cupcakes – Three Little Monkeys Studio

More Homemade Cupcake Ideas on this site

Maple Cupcakes With Sweet Maple Frosting | Fall Cupcake Idea

maple-cupcakes
When the weather starts to cool down, few things scream “Fall!” as much as the flavor of maple. I am always looking for the best cupcake recipes that I can find and this one is perfect for entertaining because it is a  It’s just the perfect taste on a chilly day. Pair the maple flavor with a cup of tea and you have an absolutely fabulous dessert.

Maple Cupcakes with Sweet Maple Frosting

For the cupcakes:

  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, slightly softened and cut into chunks
  • 2 tablespoons vegetable shortening, room temperature
  • 2 cups pure maple syrup (NOT pancake syrup)
  • 3 egg yolks
  • 1 large egg
  • 1 1/2 cups whole milk

For the frosting:

  • 3/4 cup unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 tablespoons maple syrup (NOT pancake syrup)

For the leaf:

To make the cupcakes

  1. Preheat the oven to 325F. Line muffin tin with liners; set aside.
  2. Mix flour, baking powder, and salt in a medium sized bowl.
  3. In a large bowl, beat butter and shortening, until it makes what look like ribbons. Place mixer on low, and pour in maple syrup. Turn up to medium high and continue beating for about 2-3 minutes.
  4. Pour egg yolks, and whole egg in individually, and beat until thoroughly mixed. Be sure to scrape the sides and bottom of your bowl, to get all of the mix combined into the mixture. Pour in half of the dry mixture and continue to mix on low until completely combined. Pour milk into mixture. Add the remaining flour, mix.
  5. Bake for about 22 minutes or until toothpick comes out clean. Cool completely before frosting.

To make the frosting:

  1. Using an electric mixer, beat your softened butter and cream cheese until smooth.
  2. Add sugar and maple syrup and beat until the mixture is smooth.
  3. Do not overbeat the frosting!
  4. Make the cupcakes pretty by using a piping bag and tip to ice your cupcakes

To make the leaves: simply melt the chocolate and pour into the mold.  Allow to cool before adding to the top.

And there you have it! Fall cupcakes that are delicious and oh-so-pretty!

Recipe Inspiration

How To Make Twinkies at Home | Twinkie Copycat Recipe

If you haven’t heard, Hostess announced today that they are liquidating the company and have ceased all operation.

While experts believe that someone will eventually buy up the Twinkie brand/recipe and bring them back to the markets, in the meanwhile, reports are that stores have been completely wiped CLEAN or Twinkies, HoHos and Ding Dongs today, and single Twinkie boxes are selling for upwards of $100 on Amazon!

It’s insane….all for a little snack cake that will never go bad!

If you don’t want to spend the $100 for 8 little cakes (and never really bought them anyway because they are about 95% chemicals), here is how you can recreate those little guys at home – and an in fun and infinitely more healthy way!

First, you need to buy a Norpro 3964 Cream Canoe Pan With Bonus 9 Piece Decorating Set. This is priced at $24.25 and ships for FREE with Super Saver Shipping (on orders of $25+). The reviews are fabulous on this item (4.5 out of 5 stars, which is pretty good for such a “specialty bakeware item”).
Norpro 3964 Cream Canoe Pan With Bonus 9 Piece Decorating Set – $24.25 and ships FREE with Super Saver Shipping

Next, you need a recipe for Twinkies! I did some searching and this one that has rave reviews:

Twinkie Recipe at Top Secret Recipes. They have even made a video demonstration of how to make Twinkies!

How To Make Twinkies at Home

Ingredients

    For The Cake:
  • Non-stick spray
  • 4 egg whites
  • One 16-ounce box golden pound cake mix
  • 2/3 cup water
  • For The Filling
  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 2 cups marshmallow creme (one 7-ounce jar)
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Grease the inside of each mold with a light coating of non-stick spray.
  2. Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.
  3. Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
  4. For the filling
  5. Combine salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
  6. Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
  7. Add the salt solution to the filling mixture and combine.
  8. Assemble Your Twinkies
  9. When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.
  10. Using a cake decorator or pastry bag, inject each cake with filling through all three holes.

Notes

Recipe courtesy of MSNBC

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High Heel Cupcake Tutorial


Oh my gosh – these look so FUN! I KNOW that Elizabeth would go nuts for these!

Who doesn’t love dainty, girl, fashion inspired party food? Here is a great way to make some fun fashion inspired cupcakes!

All you need for these babies are:

Cupcakes (any kind),
Graham Crackers,
Royal Icing for decorating,
Pirouette Cookies,
Melted Chocolate
Any garnishes (like sprinkles, gumballs, fondant bows etc) you want!

To see detailed instructions, head to Happily Ever After!

Hope you try them out! They are SO fun!

Buckeye Cupcakes

Chocolate and peanut butter is the perfect pairing. Use that combo in these cupcakes! To make them you need:

Chocolate Cake Mix + ingredients
2 sticks (1 cup) butter (softened)
4 cups powdered sugar
1 teaspoon vanilla
1/2 Cup to 3/4 Cup Creamy Peanut Butter
pinch of salt
4-6 Tablespoons milk

Head over to Sugar Bean Bakers for the recipe!