Mini Frozen Limeade Pies

We had these for our St. Patrick's Day treat. These are a good summer treat. I love lime, so these are my kind of  dessert. You can make these as is, or make one big pie in a normal pie pan. Either way, your friends, neighbors, family will love it. This is also the graham cracker crust I use anytime I need one. So yummy.

Mini Frozen Limeade Pies

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

4 tablespoons melted butter

Mix cracker crumbs and sugar together till well blended. Add in melted butter and mix till crumbs have "absorbed" the butter moisture. Line cupcake pan with liners and scoop about 1 1/2 tablespoons crumbs into each liner. Press crumbs down to form solid crust. Or press crumbs into a slightly greased pie pan and press down till solid crust is formed. 

Filling: 

1 {8 oz cream} cheese ~ softened

1 {14 oz} can sweetened condensed milk

3/4 cup frozen limeade concentrate

2 tablespoons lemon juice

Mix cream cheese in mixer to "fluff" it. Very slowly add in sweetened condensed milk. Continue mixing till smooth. Add in limeade and lemon juice. Continue beating and you can also add in green food coloring to desired shade. Scoop about 1/8-1/4 cup of filling into cupcake liners over crumb crust. Smooth out limeade mixture and freeze for about 1 hour, or until firm. 

Topping:

1 cup heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

In mixer bowl, whip cream till peaks/stiffens. Add in sugar slowly and then vanilla. Spoon about 1 tablespoon of whip cream over top of each cup, {or whole pie} just before serving. 

Cookies & Cream Dream Cupcakes

If ya are a chocolate fan, This is the cupcake for you. I usually love chocolate, but with this pregnancy ... I am not a fan of it. But family & friends sure enjoyed these. For garnish on cupcakes I did 2 things - Sprinkle crushed cookies on top or place a mini Oreo cookie in frosting. Both look great!

Cookies and Cream Dream Cupcakes

1 box chocolate cake mix

1 cup sour cream

3 eggs

1 teaspoon vanilla extract

18-24 whole oreo cookies

12 oreo cookies ~ crumbled and set aside {For frosting}

Mix together cake mix, sour cream, eggs, and vanilla.  Place a spoonful of batter in bottom of cupcake liners. Add cookie to each liner.  Make sure it is lying flat and pressed down just a little. Cover all cookies with remaining cupcake batter. 

Bake at 350 degrees for 15-18 minutes. Allow cupcakes to cool slightly and remove to cooling rack to cool completely.

Vanilla Buttercream Frosting

8 tablespoons {1 stick} ~ room temperature

3 3/4 cup powdered sugar ~ sifted

3-4 tablepsoons milk or cream

2 teaspoons vanilla extract

12 crushed oreo cookies

Place butter in large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop mixer and add powdered sugar, 3 tablespoons milk/cream and vanilla extract. Beat frosting on low and slowly increasing speed until frosting is nice and creamy. Add remaining milk/cream if frosting is too thick. Add crushed cookies to frosting. Fold in with mixing spoon and then frost cupcakes.

Pumpkin Cupcakes

These are the most perfect treat for this time of the year.  It also makes a ton {45-50+ cupcakes} so it is perfect for sharing with neighbors, friends, family, whoever you want.  You will great feedback on these.  Anyone that likes pumpkin, will like these cupcakes. The frosting to these cupcakes, is rich, so it doesn't take much.  Also, it has been be followed exact or it won't turn out.

Pumpkin Cupcakes

3 cups sugar

1 cup vegetable oil

4 eggs

2 cups pumpkin

2/3 cup water

Mix together well.  Then sift together and blend into pumpkin mixture ... 

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon allspice

Bake at 325 degrees for 17-20 minutes. 

Salted Caramel Buttercream Frosting

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

1/2 teaspoon sea salt

2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color {Deep Brown}.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer, beat butter and salt together until lightened and fluffy.  Add in  powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel sauce.  Beat on medium high, until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  But if by chance, caramel was too hot when added, icing will be runny.  

Refrigerate for 15-20 minutes.

Cool Mint Chocolate Cupcakes

I love mint desserts.  Really I enjoy all types of dessert.  The other night, I decided was going to make these to take around to a few new families/couples that moved into our neighborhood and a couple friends.  Once they were all frosted, I took them around.  All were surprised that they were homemade and not from a bakery.  I love when people {in general} think dishes/desserts look beautiful.  There is so much to it all.

Cool Mint Chocolate Cupcakes 

1 box devils food chocolate cake mix

ingredients on box

1/2 package of cool mint oreos ~ crushed

Make cupcakes according to directions on box, add in crushed mint oreos.  Bake as directed and let cool.

Mint Cream Frosting

1/4 cup shortening ~ butter flavored

1/4 cup butter ~ softened

2 cups powdered sugar

1/2 teaspoon vanilla

1 tablepsoon milk

dash of salt

6-7 drops green food coloring

1/4 teaspoon mint extract

In mixing bowl, combine shortening and butter.  Cream together till well blended.  Add in powdered sugar cup at a time.  Beating well after each addition to make light and fluffy.  Add vanilla, food coloring and milk into cream mixture.  Mix till well blended. Then add mint extract and mix well. Then pipe or spread frosting onto cupcakes.

Root Beer Float Cupcakes

I made these for my nephews birthday.  They are yummy and they kind of taste just like a Root Beer Float!  The kids loved them and they are something totally different.

Root Beer Float Cupcakes with Fluffy Root Beer Cream Frosting

Cupcakes

23 flat bottom ice cream cones

2 1/3 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter or margarine ~ softened

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla

2/3 cup root beer ~ brand of choice (measure liquid only - not foam)

Fluffy Root Beer Cream Frosting

3/4 cup sugar

3/4 cup packed brown sugar

1/3 cup cold root beer

1/4 teaspoon cream of tartar

dash of salt

2 egg whites

1 teaspoon vanilla

In medium bowl, mix flour, baking powder, and salt.  Set aside.  In a large mixing bowl, beat butter with electric mixer on medium for 30 seconds.  Gradually add 1 1/4 cups sugar.  When well mixed, add in eggs, one at a time.  Beat in 1 teaspoon vanilla.  On low speed, alternate adding flour mixture and 2/3 cups root beer.  beat until blended. 

Divide batter evenly among cupcake liners.  Fill each with a scant 1/4 cup batter. 

Bake at 350 degrees for 20-25 minutes, or until golden brown and toothpick inserted into center come out clean.  Cool completely. 

In a heavy 3-quart saucepan, mix all frosting ingredients EXCEPT vanilla.  Beat with mixer on high for 1 minute, scraping constantly.  Place over low heat.  Beat on high speed for about 10 minutes, or until stiff peaks form.  Remove from heat and add 1 teaspoon vanilla.  Beat on high for 2 minutes or until fluffy. 

Frost cupcakes and decorate to desire. 

Decorating ideas:

Crush up root beer candies and sprinkle over top

Cut straws and poke into cupcake to make it look like a drink

Chocolate Whip Cupcakes

In honor of the 4th of July, we made these fun cupcakes to take a BBQ that we had.  They are amazing.  The cupcakes are so moist and the whip frosting is seriously the best out there.  Sadly, I can share the whip frosting recipe ... It's a secret.  Sorry folks!  But you can use any type of frosting that you love and it will work.

Chocolate Whip Cupcakes

2 cups all purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 cup hot water

2/3 cup unsweetened baking cocoa

2/3 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

In medium bowl, mix flour, baking soda, salt and baking powder; set aside.  In a small bowl, mix hot water and cocoa until cocoa is dissolved; set aside. 

In a large mixing bowl, beat shortening with electric mixer on medium for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating well after addition.  Beat for 2 minutes longer.  Add in eggs, one at a time, beating well after each addition.  Beat in 1 teaspoon vanilla.  On low speed, alternate adding flour mixer (about 1/3 at a time) and cocoa mixture (about a 1/2 at at time), beating until just blended. 

Divide batter evenly among cupcake cups.  Fill each about two-thirds full.

Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean.  Cool for 5 minutes then remove from cupcake pans to cooling rack.  Cool completely for about 30 minutes. 

Once full cooled, frost with desired frosting and decorate!

Streusel Topped Strawberry-Rhubarb Cupcakes

I thoughts these were fun.  My daughters and I made these. They are so moist, filling and pop with the different shades of red/pink.  You can also make these with out the Rhubarb if you chose.  They are still good with just the strawberry.

Streusel Topped Strawberry-Rhubarb Cupcakes

Streusel

1/2 cup all purpose flour

3 tablespoons sugar

1/4 cup butter or margarine

Cupcake

14-15 fresh starberries

1/4 cup milk

2 3/4 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

 3/4 cup shortening

1 1/2 cups sugar

5 egg whites

2 1/2 teaspoons vanilla

12 drops red food coloring

1 cup rhubarb ~ finely chopped

Strawberry Whip Frosting

3/4 cup whipping cream 

2-3 fresh strawberries ~ mashed (equals 2 tablespoons)

In blender, place 4 strawberries (with out stems) and milk.  Cover and puree for about 30 seconds or until almost smooth.  Masure liquid; should equal 1 1/4 cups.  Set aside. 

(If it does not equal amount, puree additional berries.)

In small mixing bowl, mix 2 3/4 cups flour, baking powder, and salt. Set aside.  In large mixing bowl, beat shortening with electric mixer on medium for about 30 seconds.  Gradually add 1 1/2 cups sugar, about 1/3 cup at a time.  Beat well after each addition.  Beat  for 2 minutes longer. A dd in egg whites, one at a time, beating well after each addition.  Beat in vanilla and food coloring. 

On low speed, alternate adding flour mixture (about a 1/3 at a time) and strawberry mixture (about 1/2 at a time), beating just until blended.  Stir in rhubarb. 

Divide batter evenly among cupcake cups, filling each about two-thirds full.  In a small mixer bowl, mix streusel ingredients together with a fork. Sprinkle each cupcake with about 2 teaspoons streusel topping; press lightly into batter. 

Bake at 350 degrees for 18-20 minutes, or until toothpick inserted into center comes out clean.  Cool for about 5 minutes, and remove cupcake from pans to cooling rack.  Cool completely for about 30 minutes. 

In a chilled small owl, beat whipping cream with electric mixer on high until stiff peaks form.  Fold in mashed strawberries.  Either pipe frosting onto cupcakes or spread frosting on to cupcakes. 

(You can garnish with sliced strawberries and/or sprinkled powdered sugar.)

Snickerdoodle Cupcakes

Oh.My.Delicious! These taste just like the cookie.  We had a faculty BBQ for my husbands work last night.  We were asked and assigned to bring a dessert.  After a few days of narrowing down the options list, we took these cupcakes and they were seriously gone with in seconds.  Good thing we left a few at home!  People were shocked that they were home made and that I didn't go to culinary school.  {I will admit it did cross my mind multiple times before I had kids.} I had a few of the administrators say to me "There is no hiring out desserts, We are just having Mrs. Berry make them from now on."  The new faculty is amazing!  We are so lucky to have such great people around. We will miss everyone from the old school, but are excited about the new one!

Snickerdoodle Cupcakes 

 with

Cinnamon Sugar Cream Filling & Cream Cheese Frosting

Batter:

1 1/2 cups butter ~ room temperature

2 1/2 cups sugar

5 eggs

1 teaspoon pure vanilla extract

3/4 teaspoon no-color almond extract

3 cups flour

3 /4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

In large mixer bowl, cream butter and sugar together till light and fluffy. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla and almond extract.  In separate bowl mix flour, baking powder and salt together. Add half of flour mixture into batter and mix well.  Add 1/2 cup milk to batter and mix well.  Add rest of flour mixture into batter and mix well.  Add rest of milk into mixture and mix well.  Pour batter into prepared cupcake pans/cupcake liners. 

Bake at 350 degrees for 20-25 minutes, or until toothpick inserted into center comes out clean. Let cupcakes cool for 10 minutes in pan on cooling racks.  Then remove and cool completely before filling and decorating. 

Cinnamon and Sugar Cream Filling:

1 package {8 oz.} cream cheese ~ softened

1/2 cup powdered sugar

1/2 teaspoon ground cinnamon

1/4 cup milk

In large mixing bowl, combine cream cheese, sugar, cinnamon and milk together. Beat until well blended and not lumpy.  Refrigerate until ready to use. Fill cupcakes and refrigerate cupcakes till served. 

{If you don't have a Bismarck Tip for filling pastries, cut out small portion of center, about size of quarter, set "tops" next to cupcake.  Spoon filling into centers and add tops back onto cupcakes}.

Cream Cheese Frosting: 

8 oz block cream cheese ~ softened

1/2 cup butter ~ softened

3 3/4 - 4 cups powdered sugar

1 teaspoon vanilla extract

Beat cream cheese and butter together until smooth and light.  Add in powdered sugar and vanilla.  Blend all together. Frost cupcakes, sprinkle tops with cinnamon sugar blend and refrigerate. 

Double Fudge Cupcakes

I am a big birthday person.  When it is your birthday you get the whole week to celebrate.  So for my hubby's birthday week, we made home these cupcakes.  They are truly for those chocolate lovers out there.  People from his work couldn't believe that they were home made.  They all thought they were ordered and bought from a bakery.  Very flattering.

Double Chocolate Cupcakes

1 chocolate cake mix

3 eggs

1 cup heavy whipping cream {or half and half}

1 cup semi-sweet chocolate chips ~ melted

1 cup semi-sweet chocolate chips

Mix together cake, eggs and cream.  When well blended, fold him melted chocolate chips and regular chocolate chips.  

Pour batter into cupcake liners.  Bake at 350 degrees for 15-18 minutes, or until cake springs back when lightly touched.  Let cupcake cool completely. 

Chocolate Cream Cheese Frosting

8 oz block cream cheese ~ softened

1/2 cup butter ~ softened

3 3/4 - 4 cups powdered sugar

1 teaspoon vanilla extract

about 2 tablespoons cocoa powder

Beat cream cheese and butter together until smooth and light.  Add in powdered sugar and vanilla.  Blend all together.  Add in cocoa powder and mix till frosting it fluffy.  Frost cupcakes and refrigerate. 

Lemon Raspberry Cupcakes

Happy Mother's Day! I made these to give out to some neighbor moms in my housing area.  Some where home to receive one and some were out.  It was just a cute little "gift" to them for being such great moms. My girls keep telling me "Tomorrow is a special day for you!"  Every day is a special day for me.  I am a mom to wonderful, beautiful, smart, caring children and have an amazing husband that is talented, loving, full of service and more.

Lemon Raspberry Cupcakes

1 lemon cake mix

 2 tbsp fresh lemon zest

1 jar seedless raspberry jam

Mix cake as directed on box.  Once cake mix is well mixed, add in lemon zest.  Fill cupcake liners with about 1 spoon full batter.  Add in 1 tsp of raspberry jam to each cupcake liner.  Fill liners with remaining lemon batter.  Bake as directed on box. 

{With these cupcakes, the jam will fall to the bottom of cupcake ... Totally normal}

Raspberry Whip Frosting

1 cup real butter ~ unsalted

1/2 cup seedless raspberry jam

3-4 cups powdered sugar

Mix all ingredients together till fluffy.  Spread or pipe onto cupcakes. 

Orange Creamsicle Cupcakes

I am so ready for summer to be here.  Luckily this next week, is going to provide some really nice spring weather.  I will take it!  In the spirit of spring & summer, we {my girls & I} have been making a lot of items that have those summer "flavors."  Oh the joy! Plus, don't we all enjoy a Creamsicle sometimes?

Orange Creamsicle Cupcakes

1 yellow cake mix

2 eggs

1 cup milk

2-3 drops yellow food coloring

1-2 drops red food coloring

1/3 cup orange juice concentrate

whipping cream ~ fresh

Mix yellow cake mix, eggs, and milk together.  Once well mixed, add in yellow & red food coloring to make a nice orange color. Pour batter into cupcake liners and fill about 3/4 full.

Bake at 350 degrees for 15-18 minutes, or until cake springs back while lightly touched.  

Once cupcakes are completely cool, If you don't have a Bismarck Tip for filling pastries, cut out small portion of center, about size of quarter, set "tops" next to cupcake.  

In a separate bowl, whip the cream till it forms soft peaks.  Fold in 1/3 cup orange juice concentrate into the whipped cream. Pipe filling into center of cupcakes {or spoon filling into centers, if not using a Bismarck Tip and add tops back onto cupcakes}.  Frost with remaining orange cream or just plain whipped cream. 

Homemade Whipped Cream

2 cups heavy whipping cream

1/4 - 1/2 cup powdered sugar

(Depends on flavor preference)

Pour creaminto large mixxing bowl and whip at low speed.  Gradually increase speed till cream thickens and forms soft peaks.  

Add in powdered sugar & mix on low speed till well blended.

Keep whipped cream refrigerated.

Pink Lemonade Cupcakes

Such a treat with summer coming. I am one girl that loves lemon.  It is sweet, and yet tangy.  So good.  These cupcakes are fun and spice up the simple average cupcake.

Pink Lemonade Cupcakes

1 box white cake mix

1/3 cup frozen pink lemonade concentrate

1/2 cup buttermilk

3 eggs

2-3 drops red food coloring

Mix the cake, concentrate, buttermilk and eggs together.  Once well blended, add in red food coloring.  Pour batter into paper liners and fill about 3/4 full. 

Bake at 350 degrees for 15-18 minutes, or until cake springs back when lightly touched. 

Cool completely and frost!

The frosting I put on these is a Lemon Cream Cheese.  It is yummy & matched the pink lemonade flavor.  The more lemon flavoring you put in, the more lemony the frosting will be, of course.  You can also just put a Whipped Cream frosting on these if you don't want any more lemon & tang. 

Lemon Cream Cheese Frosting

8 oz. cream cheese ~ softened

1/2 cup butter ~ softened

3 3/4 cup powdered sugar

1-2 tsp lemon flavoring
(all depends on how Lemony you want it)
3-5 drops yellow food coloring

Mix cream cheese & butter together till fluffy.  Add in powdered sugar & mix till well blended.  Then add in lemon extract & food coloring.  After all is blended, frost cupcakes!

Mint Patty Brownie Cupcakes

Who doesn't like chocolate & especially when it involves a little mint?  My kids a blast making these with me, I let them help with unwrapping all the mints & then had them stick a patty in each cupcake. 

Mint Patty Brownie Cupcakes

1 dark chocolate brownie mix - Family size 

*If you don't care for dark chocolate, go ahead & use a regular brownie mix

2 eggs

1.4 cup water

1 tsp. vanilla extract

1/3 cup oil

1 bag mint patties

Mix together brownie mix, eggs, water, vanilla and oil.  Stir until moistened.  Pour about 2 tablespoons of batter into every cupcake liner.  Put 1 unwrapped mint into center of each. Put 2 if you want a lot of mint. Top with remaining batter, filling about 3/4 full. 

Bake at 350 degrees for 13-15 minutes, until soft - but not wiggly. The middle will be gooey but oh so delicious!

You can either dust cupcakes with powdered sugar or frost.

The frosting I chose to use is Chocolate Butter Cream.  Yum!  Butter Cream frosting is one of my favorites.  It isn't as heavy & "sugary" as others, I think.  

Chocolate Butter Cream Frosting

8 tbsp (1 stick) butter ~ room temperature

1/3 cup cocoa powder

3 3/4 cup powdered sugar ~ sifted

3-4 tbsp whipping cream

(Milk will also work)

2 tsp vanilla

Beat butter in bowl until light & fluffy, for about 30 seconds.  Add in coca powder, sugar, 3 tbsp cream and vanilla.  Beat frosting on low speed and add up to 1 more tbsp cream if frosting is too thick.