Turtle Cupcakes

Turtle Cupcakes

Chocolate Cupcakes
Ingredients
1 package (18.25 oz.) chocolate cake mix
1/3 cup unsweetened cocoa powder
3 eggs
1 1/3 cups water
1 cup mayonnaise

Directions
In large bowl, combine cake mix and cocoa.

Add eggs, water, and mayonnaise; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.

Beat on medium speed 2 minutes.

Pour batter into prepared pan.

Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Praline Filling

1 cup (2 sticks) unsalted butter, softened
8 egg yolks
2 cups firmly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon maple flavoring
2 cups finely chopped pecans

Directions
In medium saucepan, combine butter, egg yolks, brown sugar and salt.

Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes.

Remove from heat; stir in maple flavoring and pecans.

Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming.

Refrigerate 2 hours or until chilled.

Stir before using; chill cupcakes.

Refrigerate until ready to serve.

Caramel Icing

20-25 caramels
1/4 cup evaporated milk
1 teaspoon Pure Vanilla Extract
1/3 cup chopped peanuts

Directions
In medium microwavable bowl, combine caramels and evaporated milk; heat on medium heat, stirring occasionally, until caramels are melted.

Stir in vanilla.

Dip cupcake tops into caramel mixture; sprinkle with peanuts.

Raspberry Filled Lemon Cupcakes

Lemon Cupcakes

1 package (18.25 oz.) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice

Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes.
Add lemon zest and juice; mix until well blended. Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.

Raspberry Filling

1 package (16 oz.) frozen raspberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

Drain raspberries, reserving liquid.
Add enough water to liquid to equal 1 1/4 cups.
In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Stir thawed raspberries into cooled mixture.
Fill cupcake.

Confectioners' Sugar Glaze Icing

1 1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon Clear Vanilla Extract

Stir milk into sugar.
Add vanilla.
Drizzle on cupcakes.

Margarita Cupcakes

1 package (18.25 oz. white cake mix (no pudding in the mix)
1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest


Heat oven to 350° F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes.
Remove cupcakes from pan; cool completely.
Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.


Key Lime Cream Cheese Icing
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners' sugar

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Pink Lemonade Cupcakes

12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel

Preheat oven 350°F.

Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan.

Add water to pink lemonade mix to total amount of water called for on cake mix package directions.

Follow cake mix package directions to prepare cake, adding chopped lemon peel.

Pour into prepared pan.

Bake 20-25 minutes or until toothpick inserted comes out clean.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.
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Lemon Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx. 1 lb.)
Additional lemon juice or milk

In large bowl, cream shortening and butter with electric mixer until light and fluffy.

Add Lemon juice and zest; beat well.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Tip:
Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!