Count Down To Halloween

Halloween Cupcakes

Halloween Cupcakes

Ingredients:

  • 2 cups self-rising flour
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Frosting:

  • ¾ cup confectioners’ sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 ½ tablespoons unsalted butter, softened
  • Food coloring to decorate, if desired
  • Raspberry jam, to decorate, if desired

Preheat the oven to 350 degrees F. Line 18 standard muffin cups with paper liners. Sift the flour and sugar into a mixing bowl. Add the butter, eggs, milk, and vanilla, and beat until smooth. Fill the paper liners three-quarters full with the batter. Bake for 15 minutes, or until the cupcakes are golden. Cool on a wire rack. To make the frosting, mix the confectioners’ sugar, cocoa, and butter with a little hot water until smooth. Divide and color with food coloring if desired. Spread over the cakes. Drizzle with raspberry jam if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Back To School, Drive Safely

Cookies And Cream Cupcakes.jpegCookies And Cream Cupcakes

Ingredients:

  • 1 package white cake mix
  • 1 ¼ cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 cup coarsely crushed cream filled chocolate sandwich cookies (about 8)

Frosting:

  • ½ cup shortening
  • 4 to 4 ½ cups confectioners’ sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Cream filled chocolate sandwich cookies and crushed cream filled chocolate sandwich cookies, optional

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two paper lined jumbo muffin pans.

Bake at 350 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting over tops of cupcakes. If desired, decorate the top with whole and crushed cookies.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Cooking With Kids

Party Cone Cupcakes.jpegParty Cone Cupcakes

Utensils:

  • Flour sifter
  • Electric mixer
  • Mixing bowl
  • Measuring spoons and cups
  • Cookie sheet

Ingredients:

  • 1 ¼ cup of all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1/3 cup butter or margarine (softened)
  • 1 cup granulated sugar
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla
  • flat-bottom ice cream cones

Sift flour, baking powder and salt together. Cream sugar and butter with electric mixer; add egg and beat. Add vanilla. Beat in flour and milk, alternately until well blended. Beat two minutes. Place ice cream cones on baking sheet. Spoon batter to half-fill each cone. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool. Frost with your favorite frosting.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down to the 4th of July

Vanilla Frosted CupcakesVanilla Frosted Cupcakes

Ingredients:

  • ½ cup unsalted butter, softened
  • Generous ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • ¾ cup self-rising flour
  • 1 tbsp. milk
  • Candied rose petal, to decorate

Frosting

  • ¾ cup unsalted butter, softened
  • 2 tsp. vanilla extract
  • 2 tbsp. milk
  • Scant 2 2/3 cups confectioners’ sugar, sifted

Preheat oven to 350 degrees F. Put 12 paper liners in a 12-hole muffin pan. Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and fold in gently using a metal spoon. Fold in milk. Spoon the batter into the paper liners. Bake in the preheated oven for 15-20 minutes, until golden brown and firm to the touch. Transfer to a wire rack and let cool. For the frosting, put the butter, vanilla extract and milk in a large bowl. Using a mixer, beat the mixture until smooth. Gradually beat in the confectioners’ sugar and continue beating for 2-3 minutes, until the frosting is light and creamy. Spoon the frosting into a large pastry bag fitted with a large star tip and pipe swirls of the frosting onto the top of each cupcake. Decorate each cupcake with candied rose petals. Make 12 cupcakes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Congratulations Graduates!

Rocky Road CupcakesRocky Road Cupcakes

Ingredients:

  • 2 tbsp. unsweetened cocoa
  • 2 tbsp. hot water
  • ½ cup butter, softened
  • ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • Generous ¼ cup self-rising flour

Topping:

  • ¼ cup chopped mixed nuts
  • 3 ½ oz. milk chocolate, melted
  • 2 cups mini marshmallows
  • ¼ cup candied cherries, chopped

Preheat oven to 350 degrees F. Line a 12-hole muffin pan with 12 paper liners or put 12 double-layer paper liners on a baking sheet. Blend the cocoa and hot water together and set aside. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the blended cocoa. Sift in the flour and, using a metal spoon, fold gently into the batter. Spoon the mixture into the paper liners. Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool completely. For the topping, stir the nuts into the melted chocolate and spread a little of the mixture over the top of the cupcakes. Lightly stir the marshmallows and cherries into the remaining chocolate mixture and pile on top of the cupcakes. Let set. Make 12 cupcakes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Carrot Walnut Cupcakes

Carrot Walnut Cupcakes

For the cupcakes:

  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 1/3 cup walnut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups finely grated carrots
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon finely chopped candied ginger

For the candied carrots and walnuts:

  • Cooking spray
  • 1 large carrot, peeled
  • ¾ cup granulated sugar
  • ¾ cup water
  • 12 walnuts

For the frosting:

  • 6 tablespoons unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 ½ cups confectioners’ sugar, sifted

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. Meanwhile, make the candied carrots and walnuts. Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners’ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Coconut Cream Cupcakes with Lime Buttercream Frosting

Coconut Cupcakes with Lime Buttercream Frosting

Ingredients:

  • Cooking spray
  • 1 cup all-purpose flour
  • 3 tbsp. potato starch
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • 2 tbsp. butter, softened
  • 1 large egg
  • 1 large egg white
  • 2/3 cup fat-free milk
  • 2 tbsp. flaked sweetened coconut
  • ½ tsp. vanilla extract

Frosting:

  • 3 tbsp. butter, softened
  • 1 tsp. half-and-half
  • ½ tsp grated lime rind
  • 1 tbsp. fresh lime juice
  • 1 1/3 cups powdered sugar, sifted

Preheat the oven to 350 degrees F. To prepare cupcakes, place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, potato starch, baking powder and salt in a small bowl; stir with a whisk. Combine granulated sugar and 2 tbsp. butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sandwich). Add egg and egg white, 1 at a time, beating well after each addition. Add flour mixture and milk, alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla. Spoon batter evenly into prepared muffin cups. Bake at 350 degrees F for 18 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 2 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, combine butter, half-and-half, lime rind and lime juice in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating just until smooth. Spread about 2 ½ tsp. frosting on each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Apple Cupcakes with Almond Streusel

Apple Cupcakes with Almond Streusel

Ingredients:

  • Cooking spray
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ¾ cup granulated sugar
  • ¼ cup (2 oz.) 1/3 less fat cream cheese, softened
  • ¼ cup butter, softened
  • 2 tbsp. amaretto (almond flavored liqueur or substitute with 2% reduced fat milk)
  • 1 tsp. vanilla extract
  • 1 large egg
  • ½ cup reduced fat sour cream
  • ¼ cup 2% reduced fat milk
  • ¾ cup finely chopped Gala apple
  • 3 tbsp. all-purpose flour, divided
  • 2 tbsp. brown sugar
  • ¼ tsp. ground cinnamon
  • 2 tbsp. chilled butter
  • 2 tbsp. sliced almonds
  • 1 cup powdered sugar
  • 4 tsp. 2% reduced fat milk

Preheat the oven to 350 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine 1 ½ cups flour, baking powder, salt and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese and ¼ cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto (or substitute with 2% reduced fat milk), vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and ¼ cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tbsp. flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. Combine remaining 2 tbsp. flour, brown sugar and cinnamon in a small bowl. Cut in 2 tbsp. butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake 350 degrees F for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove cupcakes from pan. Combine powdered sugar and 4 tsp. milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Pink Princess Mini Cupcakes

Pink Princess Mini Cupcakes2Cupcakes:

  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups

 Frosting:

  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring

 Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

 Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

 Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

 Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

 Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

 Makes 48 mini cupcakes.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Halloween Time

Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles

Ingredients:

  • Paper baking cups
  • 1 package vanilla cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ tsp. orange food coloring paste
  • ¼ tsp. yellow food coloring paste
  • 12 (8 oz.) jars of other half-pint jars
  • 2 (12 oz.) containers whipped ready-to-spread white frosting
  • 1 ½ cups candy corn

Method:

Preheat oven to 350 degrees F. Place paper baking cups in 2 (12 cup) muffin pans. Prepare cake mix according to package directions, using water, oil, and eggs. Divide batter in half; tint half of batter orange and other half yellow. Spoon orange batter into 12 muffin cups and yellow batter into remaining muffin cups.

Bake 350 degrees F for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire rack. Cool completely (about 30 minutes).

Remove paper baking cups. Cut each cupcake in half horizontally. In each 12 glass jars, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into a large zip-top plastic freezer bag; seal bag. Cut off about ½ inch corner of bag. Squeeze bag to pipe frosting over orange cupcakes in each jar. Divide 1 cup candy corn evenly among jar and sprinkle over frosting. Repeat layers with remaining cupcake halves, second container of frosting, and remaining ½ cup candy corn.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com